Create Your Own Buffet

$15 Guest
(Plus all appropriate charges)
Choose One Greens Salad or One Chilled Prepared Salad

Choose One 4oz Chicken Entrée

Choose One 4 oz Pork or Vegetarian Entrée

Choose One Potato, Grain or Pasta Side

Choose Two Vegetable Sides

Mousse Cup Dessert

$20 Guest
(Plus all appropriate charges)

Choose One Greens Salad and One Chilled Prepared Salad

Choose One 4oz Chicken Entrée

Choose One 4oz Salmon Entrée
Or
Choose One 4oz Beef Entrée

Choose One Potato, Grain or Pasta Side

Choose Two Vegetable Sides

Choice of Dessert

$28 Guest
(Plus all appropriate charges)

Choose One Greens Salad and One Chilled and Prepared Salad

Choose One 4oz Chicken Entrée

Choose One 4oz Salmon Entrée

Choose One 4oz Beef Entrée

Choose One Potato, Grain or Pasta side

Choose Two Vegetable Sides

Assorted Miniature Dessert

Salads
(Organic Field Greens and Lettuces)
Mixed Greens with Strawberries, Candied Hazelnuts, Goat Cheese & Balsamic Vinaigrette
Mixed Greens with Roasted Pears, Bleu Cheese, Candied Walnuts & Apple Cider Vinaigrette
Roasted Beets, Goat Cheese, Hazelnuts over Mixed Greens & Apple Cider Vinaigrette
Grilled Romain Salad, with Oven Dried Tomatoes, Goat Cheese, Red Onion and Balsamic Vinaigrette
House Caesar Salad with Homemade Croutons, White Anchovies and a Creamy Caesar Dressing

Chilled and Prepared Salads
Sliced Apple and Peanut Salad
Grilled Asparagus and Potato Salad
Mexican Black Bean and Corn salad
Baked Potato Salad
Southwest Potato Salad
Broccoli and Jalapeno Cole Slaw
Chilled Asparagus and Fresh Tomato Salad with Mustard Vinaigrette
Curried Couscous and dried Apricot Salad
Linguine Pasta with Caramelized Onion, Walnuts and Goat Cheese
Feta, Pine Nuts and Fresh Mint Couscous, Roasted Red Pepper Dressing
Red Potato and Cucumber Salad with Fresh Dill
Red, Purple and Fingerling Potato Salad
Marinated Roasted Vegetable Antipasto Salad

Hand Tossed Salad Bar   $4 person
(Guests Choose a Lettuce Base, Mix-Ins and a Salad Dressing to be Tossed in a
Martini Shaker and Served in a Martini Glass)
Lettuce Bases
Romain, Chopped Iceberg, Bibb, Romain and Radicchio, Baby Field Greens

Mix-Ins
Bay Shrimp ~ Grilled Chicken ~ Chopped Egg ~ Artichoke hearts ~ Diced Tomatoes
Portabella Mushroom strips ~ Peapods, Roasted Red Pepper~ Baby Corn, Asparagus Diced Yellow Pepper ~ Shredded Carrots ~ Jícama ~ Shaved Red Onion ~ Snow Peas
Roasted Beets ~ Radiatore Pasta ~ Diced Grilled Squash and Zucchini ~ Israeli Couscous
Enoki Mushrooms ~ Shredded Cheddar ~ Parmesan ~ Crumbled Amish Bleu Cheese
Diced New Potato ~ Sun Dried Cherries ~ Toasted Walnuts ~ Caramelized Pecans
Rice Noodles ~ Garlic Croutons ~ Ground Pepper Mill

Dressings
Caesar ~ Hoisin Vinaigrette ~ Balsamic Vinaigrette ~ Buttermilk Ranch

Meat Entrees are available in various portion sizes depending on your menu and budget.
Salmon, Beef, Pork, and Lamb are always fresh and cooked to your specification. All sauces, marinades and dry rubs feature fresh herbs and are created in small batches justfor your event. In addition to the following client favorites we can develop entrees to meet your exact menu desires.

Salmon Entrees
 (Available in 4, 6 and 8 oz. portions)
Apple-Wood Grilled Salmon, Fresh Chervil Crème Fraîche
Grilled Salmon with Braised Leeks and Pernod Sauce
Grilled Salmon with Mustard and Tarragon Sauce
Ancho Balsamic Glazed Salmon Filet
Wood Grilled Salmon with Fresh Balsamic Blackberry Reduction
Wood Grilled Salmon with Fresh Raspberry and Chambord Reduction
Tamarind and Ginger Glazed Salmon
Pan Seared Salmon with Thai Vinaigrette
Miso Citrus Glazed Salmon Filet
Hazelnut Crusted Salmon Filet, Tarragon Crème Fraîche
Real Maple and Fresh Marjoram Glazed Salmon
Cranberry and Mustard Glazed Salmon
Black Olive Crusted Salmon, ginger Carrot Sauce
Bourbon and Brown Sugar Marinated BBQ Salmon
Pan Fried Salmon, Tomato Mint Yogurt Sauce
Citrus Poached Salmon, Orange Hollandaise and Fresh Dill
Blackened Salmon, Dijon Shrimp Cream Sauce

Chicken Entrees
(Available in 4, 6 and 8 oz portions)
Apricot and Rosemary Glazed Chicken Breast
Grilled Chicken Breast, Balsamic Blackberry Reduction, Crème Fraîche, Blackberries
Rosemary and Honey Glazed Chicken Breast
Grilled Chicken Marinated in Fresh Thyme and Lemon
Toasted Cumin Rubbed Chicken, Mango and Cucumber Salsa
Chicken Saltimbocca
Tequila Lime Marinated Chicken with House Made Mole Sauce
Grilled Chicken Marinated in Dijon Mustard and Fresh Tarragon
Ginger Marinated Chicken with Pumpkin Chutney
Orange Caramel Glazed Chicken
Sage Roasted Chicken Breast with Madeira Reduction
Smoked Chicken with Wilted Spinach and Ginger Mint Butter
Moroccan Pesto Chicken
Chicken Marsala
Honey Bourbon Pecan Chicken
Southern Style, Buttermilk Fried Chicken

Beef Entrees
(Available in 4, 6 and 8oz portions)
Beef Loin with Roasted Shallot, Bacon and Port Wine Sauce
Black Pepper and Lavender Crusted Beef Loin
Sliced Beef with Bleu Cheese Walnut Butter
London Broil with Green Peppercorn and Madeira Sauce
Beef Brisket Topped with Wild Mushrooms
Slow Roasted Beef Brisket with Molasses Bourbon Sauce
Fresh Rosemary and Horseradish Grilled N.Y. Strips
Hawaiian Marinated Ribeye
London Broil with Lime Marinated Red Onion and Pineapple Salsa
Mustard and Port Sauced Beef Loin

Lamb Entrees
(Available in Sliced Portions)
Garlic and Rosemary Stuffed Leg of Lamb
Pomegranate Glazed Leg of Lamb
Herb Crusted Leg of Lamb with Tomato Olive Compote
Lemon and Oregano Roast Lamb
Leg of Lamb Stuffed with Mint Gremolata
Lamb Loin with Creamy Mint Pesto
Lamb with Chili Garlic Rub

Pork Entrees
Apple Chutney Filled Pork Loin
Dried Apricot and Shallot Stuffed Pork Loin
Fig Stuffed Pork with Port Wine Reduction
Honey and Mustard Glazed Pork
Roasted Pork with Fresh Peach Chutney
Pork Piccata with Caper Vinaigrette

Vegetarian Entrees
Artichoke and Mascarpone Cheese Layered Polenta
Baked Rigatoni Pasta with Arugula Pesto and Oven Dried Tomatoes
Butternut Squash and Hazelnut Lasagna
Chanterelle Mushroom and Mascarpone Layered Polenta
Eggplant Napoleon with Provencal Sauce
Eggplant, Mozzarella and Pesto Gratin
Fontina Cheese and Roasted Vegetable Polenta
Mediterranean Artichoke Lasagne
White Bean, Tomato and Zucchini Gratin
Wild Mushroom Vol-au-vents

Vegetable Sides
Roasted Butternut Squash with Honey and Orange
Grilled Asparagus Wrapped in Bacon
Fresh Herb Roasted Summer Vegetables
Candied Butternut Squash
Roasted Winter Root Vegetables
Southern Style Green Beans with Bacon and Onion
Fresh White Corn Soufflé
Sautéed Green Beans with Shallots and Garlic
Steamed Broccoli with Lemon and Garlic
Squash Casserole with Fontina Cheese and Mushrooms
Cinnamon and Honey Baked Apples
Glazed Baby Carrots
Buttered Corn with Cracked Black Pepper and Sautéed Cherry Tomatoes

Potato Sides
Fresh Basil Mashed Potatoes
Horseradish and White Cheddar Mashed Potatoes
Buttermilk Mashed Potatoes with Caramelized Onions and sage
Gorgonzola Mashed Potatoes
Bleu Cheese and Caramelized Onion Potato Gratin
Oven Roasted Red Potatoes with Parmesan and Herbs
Chefs Blend of Roasted Garlic Potatoes

Pasta Sides
Sautéed Orzo Pasta with Spinach and Garlic
Balsamic Orzo Pasta with Cranberries and Walnuts
Shaved Fennel and Sundried Pesto Bowties
Couscous with Apricots, Currants and Pistachios
White Cheddar Mac and Cheese with Penne Pasta

Grain Sides
Apple Cider Cooked Brown Rice with Dried Cranberries
Wild Rice and Pecan Pilaf
Caramelized Onion and Wild Mushroom Pila