Brunch Menus
Scrambled Eggs over Brioche with Wild Mushrooms, Boursin
Chicken Apple, Sante Fe Turkey Sausages
Roasted New Potatoes
Cheese, Fruit Blintzes
Muffins, Scones with Assorted Preserves
Onion Bagels with Smoked Salmon Spread
Market Fruit, Minted Balsamic Syrup
French Roast Coffee, Tea and Orange Juice
Lunch Menus
New Orleans Lunch Buffet
Red beans and rice with andouille sausage
Caesar salad with jalapeno croutons
New potato salad with blacken fish and red onions
Chile Cornbread with Honey Butter
Italian Lunch Buffet
Penne pasta with Garlic chicken, tomato and red pepper
Shell pasta with market seafood, cream and fresh herbs
Mixed baby greens with balsamic tarragon dressing
Marinated vegetable salad
Herb baguettes
Focaccia bread
Sandwich Lunch Buffet
Roasted Turkey, Beef, Salami, Black Forest Ham
Jack, Cheddar, Swiss, Provolone
Assorted Breads, condiments, Salads
Mexican Lunch Buffet
Pork Carnitas in Cumin Orange Broth
Braised Chicken in green chile sauce
Cilantro black beans, Spanish rice with pepitas
Salsa, sour cream, guacamole, olives, yellow and white cheese
Lettuce, onions, plain and flavored tortillas
Mexican cole slaw
Asian Lunch Buffet
Warm Chinese chicken salad with rice sticks, peanuts and scallions
Chinese long beans with Thai dressing
Japanese soba noodles with chili oil and soy
Ginger marinated mushrooms
Assorted breads and butter
French Lunch Buffet
Onion, bacon and tomato Quiche
Butter lettuce salad Provencale, grapefruit sections, avocado
Braised Chicken in wine with tomato confit
Baby carrots with fresh thyme
Rustic country bread and butter
Picnic Lunch Buffet
Herb crusted chicken
Cold salmon display with a tomato-tarragon sauce
New potato salad with olives and fresh oregano
Pasta salad with grilled vegetables and goat cheese
Baby greens with a mustard vinaigrette
Roasted garlic bread with herbs
California Lunch Buffet
Poached salmon with a ginger lime butter sauce
Hearts of romaine with Caesar dressing and reggiano croutons
Goat cheese, olive and red pepper salad
Grilled vegetable salad with herb mustard vinaigrette
Rice with wheatberries and onions
Focaccia bread
Dinner Buffet Menus
Pasta Buffet
Green and White Lasagna with Goat Cheese Riccotta and Sun Dried Tomato Sauce
Hearts of Romaine with Caesar Dressing
Marinated Vegetable Salad
Garlic Baguettes with Fresh Herbs
Louisiana Buffet
Chicken and Andouille Sausage Jambalaya
Creole Sauce
Assorted Greens with a Mustard Vinaigrette
Sauteed Carrots and Zucchini
Bread with Jalapeno Butter
Chicken Buffet
Sauteed Chicken in a Basil Pesto Cream Sauce with Sun Dried Tomatoes and Pine Nuts
Rice with Wheatberries and Onions
Baby Greens with Mushrooms and Herbs
Herb Garlic Bread
Southwestern Buffet
Oak Grilled Chicken with Green Chile Sauce
Cowboy Steak with Spicy Herbs
Red and Black Bean Chili
Garlic Mashed Potatoes
Tossed Green Salad with Jalapeno Croutons
Cornbread with Cheddar Cheese
Mediterranean Buffet
Farfalle Pasta with Italian Sausage and Clams
Sautéed Chicken with Pesto, Pine Nuts and Garlic
Roasted New Potatoes with Rosemary
Arborio Rice Salad with Grilled Vegetables
Baby Greens with Balsamic Mustard Dressing
Italian Bread with Sweet Pepper Butter
French Bistro Buffet
Coq au Vin
Salmon Filet with a Citrus Butter Sauce
Pappardelle Noodles with Baby Peas
Spinach Greens with Mimosa
Sauté of Baby Carrots and Herbs
Cucumber, Tomato and Red Onion Salad
Country French Bread and Butter
European Buffet
Roasted Pork Loin with Blue Cheese, Port Wine and Green Peppercorns
Pecan Crusted Red Snapper
Brown and White Rice
Grilled Assorted Vegetables with Fresh Herbs
Green Bean Salad with Scallions and Tomatoes
Mesclun Salad Vinaigrette Dressing
Down Home Buffet
Oven Roasted Southern Fried Chicken
Blacken Fish Filet
Garlic Mashed Potatoes with Vermouth and Cream Gravy
Sautéed Peas and Corn
Tossed Green Salad with Vinaigrette
Crunchy Cole Slaw
Country Biscuits
Continental Buffet
Filet of Beef with a Port Wine and Mustard Sauce
Chicken with Herbs
Rice with Onions and Wheat Berries
Marinated Mushrooms
Hearts of Romaine with Caesar Dressing
Assorted Breads and Rolls
Hors D'oeuvres:
Curried Crab with Almonds on Sesame Crackers
Polenta Triangles with Gorgonzola and Herbs
Zucchini Beignets with Four Fruit Dipping Sauce
Buffet
Poached Chicken in a Garlic Cream Sauce with Pesto and Sun Dried Tomatoes
Orrechiette Pasta with Grilled Vegetables and Fresh Herbs
Rosemary Roasted New Potatoes
Green Bean, Walnut and Goat Cheese Salad
Assorted Baby Greens with Balsamic Mustard Dressing
Olive, Roasted Red Pepper and Celery Heart Salad
Herb Garlic Baguettes and Assorted Breads
Dessert:
Apples in Puff Pastry / Caramel Sauce
Gingerbread with Pumpkin / Caramel Ice Cream
Hors D'oeuvres:
Pizza with Roquefort, Bacon and Caramelized Onions
Crostini with Wild Mushrooms and Herbs
Zucchini Pancakes with Smoked Trout
Hors D'Oeuvre Menus
Hors D'oeuvres Displayed and Hand Passed
Curried Crab with Almonds on Sesame Crackers
Mushrooms with Herb Mustard Butter on sliced Baguettes
House Smoked Italian Sausage with Mendicino Mustard
Mexican Turkey with Pepita Seeds on Tortilla Triangles
Marinated Salmon on Toast Rounds
Oak Grilled Chicken Skewers with Cranberry-Barbecue Dipping Sauce
Crostini with Olives, Pine Nuts and Parsley
Green Apple and Brie Crostini on Wine Walnut Baguette
Spicy Orange Prawns
Pears with Gorgonzola and Watercress
Roquefort Stuffed Grapes with Pistachio and Walnut Crust
Grana Reggiano Cheese Pastry
Orange Muffins with Smoked Turkey
Passed Hors D'oeuvres
Potato Pancakes with Goat Cheese and Apples
Mushrooms and Herb Mustard Butter on Sliced Baguettes
Basil, Tomato and Prosciutto Pizza
Oak Grilled Chicken Skewers with Cranberry Barbecue Sauce
Spicy Orange Prawns with Cocktail Sauce
Zucchini Beignets with a Four Fruit Sauce
Potato Pancakes with Smoked Salmon, Sour Cream, Capers and Onion
Polenta Triangles with Mushroom Duxelle and Fresh Herbs
Assortment of Crostini
Goat Cheese and Fresh Herbs
Fire Roasted Red and Yellow Peppers
Olives, Capers and Pine Nuts
House Smoked Italian Sausage with Mendicino Mustard
Mexican Turkey with Pepita Seeds on Tortilla Triangles
Corn Fritters with Tropical Salsa
Polenta with Gorgonzola and Fresh Rosemary
Hors D'oeuvres Table
Assorted Vegetables with a Spicy Peanut Dip and a Fresh Herb Dip
Chicken and Apple Pate with Toast and Crackers
Beef Filet with Herb Sauce on Sliced Baguettes
Bruschetta with Black Olives, Lemon and Fresh Thyme
Bruschetta with Tomatoes, Basil and Red Onions
Pasta Station
Tri-Colored Raviolis with a Tomato and Red Pepper Sauce
Tortellini with a Basil Cream Sauce
Portabello Mushroom Ravioli with Cream and Herbs
Penne Pasta with Chicken, Olives and Basil
Seafood Station
Mussels on the Half Shell with Curry Mayonnaise
Black Pepper Marinated Oysters
Barbecued Shrimp with Sourdough Croutons
Italian Station
Orecchietta Pasta with Prawns, Scallops and Clams
Green and White Tortellini with Prosciutto, Peas and Cream
Pizza with Caramelized Onions, Gorgonzola and Walnuts
Focaccia Bread with Olive Oil, Rosemary and Sea Salt
French Bistro Station
Assorted French Pates with Toast and Crackers
Chicken in Red Wine with Green Peppercorns
Lamb Stew with Fresh Noodles
Mesclun Salad with Champagne Vinegar
Herb Garlic Baguettes
Private Dining Room - Sample Menu 1
Hors D'oeuvres
Potato Pancakes with Goat Cheese and Apples
Crostini with Olives, Capers and Parsley
Oak Smoked Italian Sausage with Mendicino Mustard
First Course
Roasted Red Pepper Soup with Basil Cream
Main Course
Cumin Crusted Salmon
Caviar Pasta with Fresh Herbs
Asparagus Sauce
Sautéed Mushroom Confetti
Dessert
Cappuccino Chocolate Cake
3 Sauces
Private Dining Room - Sample Menu 2
Hors D'oeuvres
Mexican Turkey with Pepita Seeds on Tortilla Triangles
Scallop and Salmon Mousse on Toast Rounds
Mushrooms with Herb Mustard Butter on Sliced Baguettes
First Course
Hearts of Romaine with Caesar Dressing
Warm Croutons and Parmigiano-Reggiano
Main Course
Oak Grilled Skirt Steak
Red Wine and Mustard Sauce
Rice with Onions and Wheatberries
Sauté of Zucchini and Carrots with Fresh Herbs
Dessert
Warm Berries and Fruit with Vanilla Ice Cream
Private Dining Room - Sample Menu 3
Hors D'oeuvres
Marinated Salmon on Toast Triangles
Baby New Potatoes with Sour Cream and Chives
Basil, Tomato and Prosciutto Pizza
First Course
Mesclun Salad with Fresh Asparagus
Sautéed Goat Cheese Crouton
Balsamic Vinegar Dressing
Main Course
Breast of Chicken Poached in Wine and Herbs
Sautéed Leeks and Cream
Wild and Domestic Mushrooms in a Port Wine Sauce
Dessert
Apples and Macadamia Nuts in Puff Pastry
Caramel Sauce
Private Dining Room - Sample Menu 4
Hors D'oeuvres
Bruschetta with Black Olives and Herbs
Corn and Scallop Fritters with a Dill Dipping Sauce
Red Peppers, Chevre and Basil
First Course
Warm Shrimp Salad with Papaya and Avocado
Main Course
Roasted Rack of Lamb with a Port Wine and Mustard Sauce
Chunky Mashed Potatoes with Garlic and Herbs
Sauté of Carrots and Zucchini
Dessert
Pine Nut and Frangipan Tart
Raspberry Sauce
Private Dining Room - Sample Menu 5
First Course
Onion, Bacon and Roquefort Tart
Second Course
Warm Shrimp and Scallop Salad with Papaya and Avocado
Orange and Ginger Dressing
Main Course
Rack of Lamb with Port Wine and Demi-Glace Sauce
Mashed Potatoes, Turnips and Garlic
Sauteed Baby Carrots
Dessert
Chocolate and Dried Cherry Cake
Chambord Sauce
Private Dining Room - Sample Menu 6
First Course
Napoleon of Oven Roasted Vegetables
Red Wine Sauce
Second Course
Orecchietta Pasta with Smoked Salmon, Capers and Red Onion
Main Course
Roasted Loin of Pork with Garlic and Candied Lemon Peel
Smashed Baby New Potatoes
Green Bean Saute
Dessert
Pine Nut and Frangipane Tart
Raspberry Sauce
Private Dining Room - Sample Menu 7
First Course
Salmon Tartare
Sliced Baguette Croutons
Second Course
Risotto with Fresh Asparagus and Pine Nuts
Main Course
Poached Chicken Breast on a Bed of Sauteed Leeks
Wild and Domestic Mushrooms
White Wine and Demi-Glace Sauce
Dessert
Apples and Macadamia Nuts in Puff Pastry
Caramel Sauce
Private Dining Room - Sample Menu 8
First Course
Scallop and Yellow Corn Soup with Fresh Dill
Main Course
Oven Roasted Beef Fillet with Herb Mustard Butter
Rounds of New Potatoes with Shallots and Garlic
Saute of Green and Yellow Zucchini
Third Course
Baby Lettuce Salad with Mimosa and Lemon Dressing
Dessert
Dark, White and Milk Chocolate Pate
Vanilla, Peach and Raspberry Sauces
Private Dining Room - Sample Menu 9
First Course
Roasted Red and Yellow Pepper Soup with Basil Cream
Main Course
Sauteed Cumin Crusted Salmon
Caviar Pasta with Fresh Herbs
Asparagus Sauce
Wild Mushroom Confetti
Third Course
Hearts of Butter Lettuce with Warm Goat Cheese Crouton
Balsamic Dressing
Dessert
Grand Marnier Souffle
Vanilla Sauce
