Buffet Menus

Dinner Buffet Menu

The following menus are just a sample of the myriad of options to choose from.
If you do not see exactly what you are looking for, allow our fabulous executive chef to create something just for you!

 

Meat Entrees:

Carved Sirloin of Beef
Burgundy Jus and Creamy Horseradish Sauce

Roasted Rosemary and Thyme Loin of Pork
With a Brown Sugar Dijon Mustard Glaze
Served with a Maple and Port Wine Reduction Sauce

Tender Marinated Tri Tip
Chasseur Sauce and Creamy Horseradish

Slow Roasted Brisket of Beef
Served in a Pan Gravy

Carved Peppercorn Crusted New York Strip Loin
Served with Brandied Shallot Sauce

Marinated Skirt Steak Roulades
Marinated In Red Wine, Balsamic Vinegar, Garlic and Shallots
Rolled with Yellow Squash and Roasted Red Peppers
Finished with a Burgundy Peppercorn Sauce

Matambre
Marinated Skirt Steak Stuffed with Fresh Sautéed Spinach and Fresh Herbs
Lined with a Touch of Prosciutto
Accompanied with our Argentinian Chimichurri Sauce

Carved Tenderloin of Beef
Rubbed with a Mustard Thyme and Peppercorn Butter
Served with Creamy Horseradish and Demi Glaze Jus

Barollo Braised Short Ribs
With a Mushroom Pan Reduction Sauce

Ale and Maple Braised Short Ribs
Served with a Braised Sauce Reduction

Prime Rib of Beef
Served with Creamy Horseradish and a Demi Glaze Jus

Herb and Garlic Studded Rack of Lamb
Served with a Roasted Tomato Port Wine Sauce

Garlic and Rosemary Lambshanks
Slow Braised In a Burgundy Wine Tomato and Herb Stock

Carved Double Cut Bone In Ribeye
Seasoned with Maldon Salt and Roasted with Clarified Butter
Served with Horseradish Crème and aA
Shallot Peppercorn Sauce

Bistro Steak

 

Seafood Entrees
Frozen fish is not allowed in our kitchen
Choose One:

RED SNAPPER
CHILEAN SEABASS
HALIBUT
MEXICAN SEABASS
NEW ZEALAND SEABASS
SEAFOOD BROCHETTE
2 Gulf of Mexico Shrimp, 1 Jumbo Scallop 2 Salmon
Rubbed With Olive Oil, Fresh Garlic and Lemon Confit
LINQ COD
TROUT FILET
MAHI MAHI
SALMON

 

Finishers
Choose One:

Shallot Honey Truffle Glaze
Topped with a Fresh Gold and Red Tomato
Finished with a Garlic Olive and Basil Coulis

Rosemary Butter with Sundried Tomato and Kalamata Olives
Topped with a Leek Caponada
Prepared with Mediterranean Spices Accompanied with a Lemon Shallot White Wine Sauce
Blackened Accompanied with Either A Caper Tarter Sauce or Citrus Buerre Blanc

Latke Potate and Chive Crusted
Served with a Citrus Buerre Blanc Sauce

Dill and Brown Sugar Dijon Mustard Rubbed

Panko Crusted
with a Garlic and Red Pepper Caponata our Fresh Tarragon Sauce

Sesame Crusted
and Served with our Ginger Miso
Topped with Julienned Carrots, Green Onion and Bok Choy accompanied with a Wasabi Cream Sauce

 

SHELL FISH
LOBSTER
PRAWNS
CRAB
OYSTERS
SCALLOPS
ARTICHOKE, MUSHROOM AND GOAT CHEESE STUFFED SHRIMP
Market Fresh Selections Available Upon Request and Subject to Availability

 

Chicken Entrees

Balsamico Roast Chicken
Chicken Breast Stuffed with Fresh Herbs and Prosciutto Roasted To a Crisp Golden Brown
Finished Off with a Balsamic Glaze

Provencial Chicken
Breast of Chicken Stuffed with Spinach, Mushrooms, Wild Rice and Pinenuts
Served with a Chive and White Wine Sauce

Lavender and Thyme Glazed Breast Of Chicken
Roasted Breast of Chicken Prepared with Lavender, Thyme, Honey and Dijon
Finished with a Lavender Dijon Cream Sauce

Coal Roasted Breast of Chicken
Filled with Anaheim Chilies, Pepitas, Queso Fresco Served with a Tequila Lime Tomatillo Sauce
Topped with a Chihuahua Cheese

Chicken Breast Marsala
Breast of Chicken Sautéed in a Sauce of Marsala Wine, Garlic and Mushrooms

Chicken Breast Picatta
Breast of Chicken Sautéed in a Sauce of Lemon, Capers and Wine

Chicken Florentine
Breast of Chicken Filled with Fresh Spinach, Goat Cheese and Fresh Dill
Finished with a Citrus Kissed Shallot and White Wine Sauce

Mediterranean Chicken
Tender Breast Of Chicken Topped with Feta Cheese, Fresh Roma Tomatoes, Sundried Tomatoes,
Capers and Kalamata Olives
Finished with a Sherry, Artichoke White and Red Wine Sauce

Rosemary and Thyme Breast Of Chicken
Tender Herb Rubbed Breast of Chicken Served With a Lemon and White Wine Sauce

Portobello Chicken
Breast of Chicken Marinated with Italian Seasonings and Topped Off with a Portobello Mushroom
Sautéed in Sherry Wine and Baked in Oven with Smoked Mozzarella

Venetian Chicken
Chicken Breast Stuffed with Mozzarella and Aged Italian Prosciutto
Served with a Caper, Lemon and White Wine Sauce

Argentinian Fire Roasted Herb Breast Of Chicken
Served with a Chimichurri Verde

Breast of Chicken Stuffed
with a Seasonal Sherried Mushroom Bruschetta
Served with Madeira Leek Sauce

Carved Herb Crusted Roast Turkey
Served with a White Wine Giblet Gravy

Aegean Roasted Chicken
Half a Chicken Marinated With Rosemary, Garlic, Rigani, Lemon Juice and White Wine
(One Quarter Chicken Provided For 2 Entrée Selections)

Frango
Carved Tender Breast of Chicken Wrapped In Bacon
Basted with Hint of Seasoning
Served With A Chimichurri Verde Sauce

 

Vegetarian Entrees

Eggplant Napoleon
Boursin & Ricotta Cheese Served With a Tomato Coulis Sauce

Vegetarian Wellington
Portobello Mushroom, Farro Risotto, Braised Yellow Squash, Red Bell Peppers,
Zucchini, Tomato, Onion, Italian Parsley & Sweet English Peas
Served with our Tomato Coulis Sauce

Baked Phyllo Parcels
Sautéed Seasonal Roasted Vegetables
Served with our Tomato Coulis Sauce

Farfalle Pasta Primevera

Vegetarian Moussaka

Vegetarian Lasagna

 

Sides

Mashed Garlic Potatoes

Lemon and Shallot Roasted White Rose Potato Wedges

Olive Oil and Rosemary Roasted Marble Potatoes

Roasted New Potatoes

Large Pearl Vegetable Couscous

Gruyere Caramelized Onion Potato Gratinee

Herbed Rice Pilaf

Wild Rice Blend

White Truffle Farro Risotto
with Asparagus

Carmalized Onion Orzo

Penne Pasta Tossed with a Fresh Roma Tomato Sauce
Tossed with Artichoke Hearts and Sundried Tomatoes

Farfalle Pasta Tossed with a Pesto Cream Sauce
Tossed with Wild Mushrooms and Parmesan

Mostaccioli Pasta
Prepared and Baked with Fresh Roma Tomatoes, Garlic, Ricotta, Mozzarella and Parmesan

 

Vegetables

Chef’s Choice Julienned Vegetables

Roasted Baby Carrots
Roasted with Garlic, Olive Oil and Sea Salt

Green Beans Almondine

Seasonal Roasted Vegetables

Baby Sauté Vegetable Blend
Baby Zucchini, Baby Frenched Carrots, Sunburst Squash,
Haricot Verts, Asparagus and Julienned Red Bell Peppers

 

Salads

Butterleaf Bib Lettuce
Tossed with Julienned Bosc Pears, Asiago Cheese, Pralined Pecans with a
White Wine Dijon Vinaigrette Dressing

Wild Mixed Field Greens
Tossed with Cranberries, Toasted Walnuts and Gorgonzola
with a Champagne Vinaigrette Dressing

Tossed Caesar Salad
Hearts of Romaine Tossed with Parmesan Croutons,
Topped with Shaved Parmesan and Caesar Dressing

Mediterranean Salad
Chopped Romaine Lettuce
Tossed with Roma Tomatoes, Hothouse Cucumbers, Feta Cheese, Kalamata Olives,
Green Bell Pepper, and Red Onion in a Red Balsamic Vinaigrette

Hearts of Romaine
Tossed with Diced Apples, Goat Cheese, Toasted Walnuts
with a White Balsamic Vinaigrette Dressing

Fresh Spinach Salad
Tossed With Egg, Bacon, Maui Onion and Hearts Of Palm
with an Old World Bacon Vinaigrette Dressing

Butterleaf, Curly Endive and Arugula
Tossed with Toasted Marcona Almonds, Dates, Cranberries & Toasted Farro
Served with Our Citrus Honey Vinaigrette

Farm To Table Fresh Chopped Salad
Mini Cucumbers, Baby Red and Yellow Tomatoes, Grilled Asparagus,
White Corn & Shredded Kale, Edamame and Farmers Cheese
Finished with a White Balsamic Dressing

All Buffets Served With Our Assorted Bread Display
Butter

 

Contact us

310-237-5669