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<p class="page-title">Buffets</p> <p class="menu-title">Stuffed Chicken and Roast Pork Buffet</p> <p><u>Hors D'oeuvres</u></p> <p><b>Smoked Salmon</b><br /> With zest of lemon and herb butter on toasted pumpernickel bread</p> <p><b>Caramelized Onion Puff Pastry</b><br /> With a fresh English thyme, savory onion marmalade and sour cream</p> <p><b>Polenta Putanesca Canapé</b><br /> Served with a kalamata topanode and feta cheese, garnished with basil chiffonade</p> <p><b>Blue Cheese Tartlets</b><br /> With a flaky butter parmesan crust, caramelized onion, scallion, Italian parsley</p> <p><u>Main Courses</u></p> <p><b>Stuffed Chicken Breast</b><br /> With herbs, feta cheese, and breadcrumbs, pan-seared and roasted, served with a honey mustard demi-glaze</p> <p><b>Roast Pork Loin</b><br /> Seared, baked and braised with vegetable stock, white wine, rosemary, thyme, and maripoix, served with its own juices from the oven</p> <p><u>Accompaniment</u></p> <p><b>Israeli Couscous</b><br /> Prepared with Chardonnay, butter and herbs </p> <p><b>Garlic Mashed Potatoes</b><br /> A Medley of sautéed and grilled vegetables</p> <p><u>Salads</u></p> <p><b>Three Bean and Goat Cheese Salad</b><br /> Served on mixed greens and spinach, tossed with olive oil, herbs, finely chopped garlic, red wine vinegar</p> <p><b>Baby Spinach and Fresh Roasted Beet Salad</b><br /> With an orange vinaigrette, red onion and shaved assiago cheese</p> <p><i>Coffee, tea, ice, and bread service included</i></p>
