Buffet MenuPassed Hors d'OeuvresOrange Butter Poached Prawns with Jalapeno Cocktail Sauce Yellow Corn Fritters with Tropical Salsa Mediterranean Lamb Meatballs with Tomato-Red Pepper Sauce in Pita "Pouches" Tuna, White Beans, Dill and Capers on Toasted BaguettesBuffet Roasted Dijon Chicken with a Trio of Olives, Tomatoes, Garlic, Lemon and Anchovies Herb Crusted Filet of Wild Salmon with Seafood- Sauterns Sauce Portobello Ravioli with Fresh Thyme, Chardonnay, Lemon and Cream Provençal Ratatouille Organic Carrots with Parsley, Shallots and Green Grape Vinaigrette Romaine Hearts with Caesar Dressing, Parmigiano-Reggiano and Hand Torn Croutons Pain Rustic Dinner Rolls and Sweet Butter Dessert Valrhona Chocolate Cake
Wrapped in Dark and White
Caramel, Vanilla and Fruit Sauces |
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