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Dinner Buffet Menu

- SAMPLE -

Passed Hors d’ Oeuvres

  • Tuscan Marinated “lollipop” Lamb Chop
  • Tiny Lump Crab Cake with Tangy Cocktail Sauce
  • Chardonnay Soaked Golden Raisins & Triple Cream Brie Crostini
  • Guest will enjoy a Selection of Fresh Sushi
    Including Shake (Salmon), Hamachi (Yellowtail) & Maguro (Ahi tuna) Sushi
  • Accompanied with a Selection of Rolls:
    Vegetarian California Rolls, Spider Rolls, Ginger, Wasabi & Soy Sauce and Chopsticks

    On The Buffet Table

    • Herb & Black Pepper Encrusted Beef Tenderloin Display. Served with Roasted Tomato and Basil Relish and Cognac Glace de Viande.
    • Canadian Cedar Plank Salmon Filets topped with Lemon and Dill Remoulade.
    • Arugula Salad with Figs, Gorgonzola, and Strawberries. Reduced Balsamic & Apricot Vinaigrette.
    • Platters of Roasted Asparagus and Baby Carrots.
    • Parisienne Potato Sauté topped with Smoked Cheddar Cheese, Cracked Pepper, and Lemon Zest
    • Asian Vegetable Stir Fry with Peanut Sauce
    • Challah Rolls with Sweet Butter

    Dessert Table

    • Mini Fruit Tarts with Fresh Berries and Lemon Curd
    • Petite Lavender Chocolate Cake with White Chocolate Whipped Cream
    • Shaved Dark Chocolate Espresso Bites
    • Coffee, Decaffeinated Coffee and Herbal Tea Service