|
| |
|
|
| |
 |
|
| |
|
|
| |
CHICKEN & TURKEY | BEEF | FISH & SHELLFISH
| VEGETARIAN (MAIN COURSES) | SALADS | PASTA & STARCHES
| VEGETABLES | DESSERT PLATTERS
(Minimum 20 people)
CHICKEN & TURKEY
Italian Herb Seasoned Chicken Breast with a Marinated Tomato and Fresh Basil Relish
Ancho Chili Rubbed Breast of Chicken with Mango Salsa
Rosemary Smoked Chicken Breast Garnished with Marinated Mushrooms,
Sun-Dried Tomatoes and Grilled Artichoke Hearts
Apple and Shiitake Stuffed Chicken Roulade with Cider Reduction
Maple Glazed Free Range Breast of Turkey with Honey Barbeque Sauce
BEEF
Thai Beef and Pineapple Salad
Sliced Marinated Flank Steak Topped with Grilled Portobello Mushrooms
Served with a Cipollini Onion BBQ Sauce
Herb Rubbed Filet of Beef Tenderloin with a Horseradish Aioli
Garlic and Parsley Crusted Beef Tenderloin with a Cabernet Reduction
FISH & SHELLFISH
Poached Atlantic Salmon with Fresh Dill and a Cool Cucumber Aioli
Moroccan Spiced Salmon Filet with a Sweet Roasted Tomato and Raisin Chutney
Sesame Crusted Ahi-Tuna Drizzled with a Teriyaki Reduction
Served over a Thai Sweet and Spicy Pickled Cucumber Salad
Grilled Scallop and Shrimp Salad on a Bed of Shredded Vegetable Asian Slaw
And Tossed with a Sesame Ginger Vinaigrette
VEGETARIAN (MAIN COURSES)
Eggplant Milanese with Tomato Basil Chutney
Sauteed Spinach and Grilled Artichoke Lasagna in White Sauce
Stuffed Portobello Mushrooms with Baby Spinach and Goat Cheese Red Pepper Puree
Butternut Squash Tossed in a Brown Butter Sage Sauce
SALADS
Mixed Baby Greens with Crushed Walnuts, Crumbled Goat Cheese, Diced Cucumber,
Dried Cranberries and Golden Raisins Tossed in Raspberry Vinaigrette
Caesar Salad - Traditional Style with Grated Parmesan and Focaccia Croutons, Parmesan Dressing
Greek Salad - Romaine, Feta Cheese, Black Olives, Chopped Tomatoes, and Diced Cucumber
Tossed in an Herb Vinaigrette
Sliced Fresh Mozzarella, Red and Yellow Beefsteak Tomatoes & Fresh Basil
Drizzled with Extra Virgin Olive Oil
Spa Salad - Tomato, Cucumber and Pineapple with Mint and Herb Vinaigrette
PASTA & STARCHES
Mediterranean Cous Cous with Chickpeas, Black Olives and Goat Cheese
Rigatoni with Sun-Dried Tomatoes, Black Olives, Grilled Artichoke and Baby Mozzeralla
Tossed in a Balsamic Vinaigrette
Grilled Sweet Potatoes Wedges
Red Skinned Potato Salad Tossed in a Creamy Pesto Dressing
Roasted Gold Fingerling Potatoes with Fresh Parsley, Black Pepper and Citrus Zest
Wild Rice Orzo Salad with Sundried Cranberries, Fresh Chives and Red Wine Vinegar
VEGETABLES
Vegetable Antipasto - Artichoke Hearts, Roasted Red Peppers, Sundried Tomatoes,
Marinated Mushrooms, Grilled Eggplant, Grilled Asparagus Tips
Grilled Asparagus with Roasted Cherry Tomatoes and Lemon Thyme Drizzle
Roasted and Grilled Zucchini and Yellow Squash Wedges
Seasoned with Fresh Garlic and Black Pepper
Haricot Verte and Cherry Tomatoes with a Basil-Shallot Dressing
DESSERT PLATTERS
Cookies and Brownies
Petite French Cookies and Brownie Bites
Cookies, Brownies and Mini Tarts
Pecan Chocolate, Lemon, and Raspberry Bars
|
|
|
| |
|
|
|
