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