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<p class="page-title">BUFFETS</p> <p>All buffets can be customized especially to your taste,<br />style and budget. </p> <p><strong>The Bounty Buffet</strong></p> <u>Hors D'oeuvres</u> <ul> <li>Grilled Asparagus Tips and shaved Parmesan tied together with Chive, drizzled with Truffle Oil <li>Smoke Salmon and Arugula served on Mini-Potato Pancakes with Crème Freche & Shallot Slices <li>Phyllo Triangles, filled with Feta and fresh Chive <li>Lemon Chicken Crepe Roulades, with Lime and Chipotle Cream Cheese, garnished with Cilantro and a Mild Pepper Sauce </ul> <u>Main Courses</u> <ul> <li>Filet Mignon — Marinated with homemade Barbecue Sauce and local-brewed Stout, pan-seared and roasted, served with a Stout and Beef Demi Glaze Sauce <li>Sea Bass dusted with Seasoned Rice Flour, pan-seared and served with a Chardonnay Beurre Blanc Sauce garnished with Crispy Leeks. </ul> <u>Accompaniment</u> <ul> <li>Purple Potato Gratin – A thick creamy gratin with Fontina Cheese, White Wine, Garlic, Shallots, and a hint of Thyme <li>Garlic Mashed Potatoes or Roasted Yukons <li>Sautéed Blue-Lake Green Beans </ul> <u>Salads</u> <ul> <li>Butter Lettuce and Jicama Salad with a Champagne, Thyme and Olive Oil Dressing <li>Baby Spinach and Red Onion with a Blood Orange and Gorgonzola Vinaigrette </ul> <p><br> <p><strong>Chicken and Pork Buffet</strong></p> <u>Hors D'oeuvres</u> <ul> <li>Smoked Salmon Zest of Lemon and Herb Butter on Pumpernickel Bread <li>Blue Cheese Tartlets with a flaky Butter Parmesan Crust Caramelized Onion, callion, Italian Parsley </ul> <u>Main Courses</u> <ul> <li>Chicken Breast Stuffed with Herbs, Feta Cheese, and Breadcrumbs, pan-seared and roasted, served with a Honey Mustard Demi-glaze <li>Roast Pork Loin, seared and baked, braised with a Vegetable Stock, White Wine, Rosemary, Thyme, and Maripoix, served with its juices from the oven — this pork loin is succulent. </ul> <u>Accompaniment</u> <ul> <li>Israeli Couscous prepared with Chardonnay, Butter and Herbs <li>Garlic Mashed Potatoes <li>A Medley of sautéed and grilled Vegetables </ul> <u>Salads</u> <ul> <li>Three Bean and Goat Cheese Salad served on Mixed Greens and Spinach, tossed with Olive Oil, Herbs, finely Chopped Garlic, Red Wine Vinegar and Olive Oil <li>Baby Spinach and Fresh Roasted Beets with an Orange Vinaigrette, Red Onion and shaved Assiago Cheese </ul> <p><br> <p><strong>Party Buffet</strong></p> <u>Hors D'oeuvres</u> <ul> <li>Fried Chicken Curry Puffs with a Curry Cucumber Yogurt Dip <li>Dungeness Crab Stuffed Crimini Mushrooms and Mini Maripoix <li>Grilled Veggie Terrine with Gruyère and a Chive-infused Olive Oil </ul> <u>Main Courses</u> <ul> <li>Salmon Filet pan-seared and roasted on Rosemary Branches with a White Wine, Butter and light Ginger Sauce <li>Pesto and Cream Lasagna with Three Cheeses, Crimini Mushrooms and sautéed Spinach </ul> <u>Accompaniment</u> <ul> <li>Herb and Garlic Roasted Yukon Gold Potatoes <li>Blue-Lake Green Beans </ul> <u>Salad</u> <ul> <li>Arugula Salad with roasted Red Bell Pepper Vinaigrette, thinly sliced Fennel and Orange Sections <li>Baby Spinach and Red Onion, with a Blood Orange and Gorgonzola Vinaigrette </ul> <u>Dessert</u> <ul> <li>Cheese Cake with a White Chocolate layered Caramel Top, and Graham Cracker Crust, served with a drizzle of Caramel and Cognac Sauce </ul> <p><br> <p><strong>Vegan Buffet</strong></p> <u>Hors D'oeuvres</u> <ul> <li>Stuffed and baked Crimini Mushrooms with Black Truffle Oil — Breadcrumbs, Herbs, Garlic, Shallot and Chardonnay <li>Black Olive and Sun-Dried Tomato Crostini topped with roasted Garlic Foam <li>Crudités — A colorful assortment of Organic Fresh Veggies from local growers, served with a roasted Red Bell Pepper Hummus Dip. </ul> <u>Soup & Salad</u> <ul> <li>Carrot and Ginger Soup, garnished with fresh Fennel and Toasted Pine Nuts <li>Sonoma Organic Mix Baby Greens with a Smooth-creamy Balsamic Vinaigrette </ul> <u>Main Courses</u> <ul> <li>Putanesca Polenta Stack — Layered with a thick Red Wine, roasted Tomato and Herb Marinara; sautéed Spinach, Zucchini, Sweet Onion, and Garlic. Finished with a chiffonade of Purple Basil and an Olive Taponade. <li>Summer Potato Pizza with a Thyme Crust, Roasted Garlic and Rosemary Baked Potato </ul> <u>Accompaniment</u> <ul> <li>Saffron Israeli Couscous prepared with Sparkling White Wine, Shallots and Garlic <li>Blue-Lake Green Beans sautéed with Shallot and Herb </ul>
