Buffet Menu I
Option of 1 Entree & 2 Sides & Mixed Green Salad
Includes Artisan Bread and Whipped House Made Butter
Entree Options:
Mediterranean Chicken
Natural Chicken Breast Baked with Stewed Tomatoes, Onions and a
White Wine Sauce
Pesto Chicken
Natural Chicken Breast Baked with Served with Braised Greens and Creamy Pesto Sauce
Grilled Portabella Mushrooms
stuffed with Artichokes, Zucchinni, and Assaigo & Roasted Red Peppers Sauce
Roasted Beef Sirloin
served with Parsley and Olive sauce
Roasted Pork Loin
crusted with Herbs & topped with almonds and Dijon Garlic cream sauce, served with green onion
Lasagna Florentine
pasta noodles layered with spinach,, egg plant, roasted red peppers in a garlic cream sauce
Stuffed Eggplant Parmesan
Breaded and stuffed with Ricotta and herbs, served with Fire Roasted Tomatoes
Sausage Sandwich
Local Italian Sausage Grilled and Served on Artisan Roll with Sautéed
Onions and Fennel
Fresh Cheese or Seasonal Ravioli
with choice ofsauce, Italian Sausage or Meatballs
Buffet Menu II
Option of 1 Entree & 2 Sides & Mixed Green Salad
Includes Artisan Bread and Whipped House Made Butter
Entree Options:
Natural Chicken Breasts
Stuffed with Spinach, Shallots and Feta Cheese served with a Lemon-Oregano Sauce
Herbed Crusted Aged Prime Rib
served with Au Jus and Horseradish sauce.
Pecan Crusted Chicken Breast
with Nutmeg Brown Butter Sauce
Milk Braised Pork Shoulder
with Wild Mushroom Sauce
Stuffed Pork Loin
with Figs and Fennel served with Madera Sauce
Pinot Noir Flank Steak
served with Roasted Tri-Color peppers
French Stuffed Chicken
Pastry Wrapped Chicken Breast Stuffed with Brie and Seasonal Chutney
Fillet of Beef
Covered with Fresh Herbs, Garlic, Red Peppers and Rioja Sauce
Halibut en Papillote (in Parchment)
with Lemon, Katamala Olives on a Potato Bed
Wild Salmon fillet
(Seasonal)
Starches
Whipped Mashed Potatoes with Roasted Garlic
Roasted Baby Red Potatoes, Rosemary and Onion
Fingerling Potatoes, sauteed in Shallot butter
Au Gratin Potatoes with Chevre and Aged Cheddar and Italian Parsley
Rice Pilaf
Creamy Polenta with Basil
Orzo with Roasted Vegetables
Farfalla Salad with Cherry Tomatoes, Frisee and Citrus Dressing
Vegetables
Cider Glazed Carrots with Caraway
Mediterranean Tri Color Peppers, Onion, Carrots and Cauliflower
Spinach with Feta and Onions
Brussels Sprouts with Garlic and Pancetta
Cauliflower Gratin topped with Hazelnuts
Green beans with pearl onions and toasted almonds
Roasted root vegetables
Marinated Vegetables salad scented with Truffle Oil
Grilled asparagus with shaved Parmesan cheese
Salads
Caesar Salad with Creamy Garlic Dressing
Spring Mixed Garden Salad with Choice of Dressing
Pear, Hazelnut and Goat Cheese on Mixed Greens
Greek- Cucumber, Tomato, Katamala Olives, Red Onion and Feta in Balsamic Vinaigrette
Lavender Fruit Salad
Greek Orzo Salad
Tuscan White Bean Salad with bacon