Cascading Fresh Fruit Display
Sections of cantaloupe, honeydew, pineapple, strawberries, kiwi and green grapes. Served with Amaretto whipped cream and Kahlua fudge fondue.
Basket of Fresh Vegetables
Red, yellow and green peppers, zucchini, broccoli florets, Belgian carrots, cauliflower, asparagus and celery sticks with two savory dipping sauces.
Humus with Fried Pita Triangle
Humus made with chickpeas, fresh garlic, lemon juice and olive oil. Served with fried pita triangles.
Baked Brie Royale
Brie cheese covered with puff pastry. Decorated and surrounded with French bread.
Wild Rice Salad
Wild rice cooked aldente, marinated with balsamic vinaigrette, pepper, red onions, celery, orange juice, pecan halves and coconut.
Tricolor Tortellini Salad
Tortellini prepared with onions, peppers, pesto balsam salt, and pepper and Romano cheese.
Spinach Florentine Dip
Fresh chopped spinach, sour cream, ricotta cheese, minced garlic and Parmesan cheese. Served with Melba toast.
Noodles tossed with olive oil, garlic, white wine, roasted red peppers, yellow onions, fresh spinach, basil and sun dried tomatoes. Served hot or cold.
Buffet - Meat
Marinated and Grilled London broil
Thinly sliced and displayed on platters. Served with freshly baked cocktail rolls, Béarnaise sauce and creamy horseradish sauce.
Beef tenderloin marinated in fresh herbs. Roasted medium rare and serve with fresh rolls and condiments.
Whole turkey baked with orange juice glaze and decorated with butter walnuts.
Pate Au Cognac
A smooth rich blend of liver and fresh herbs, seasoned with Madeira and cognac. Served in tureens with crusty French bread.
Steamship Round Beef
Beef steamship with fresh garlic, rosemary leaves. Kosher salt and cracked black pepper. Served with silver dollar rolls, shallots, mayonnaise, horseradish and mustard.
Virginia Cured Ham Platter
Ham cured in brown sugar, spices, bourbon and decorated with fresh fruit. Served with homemade biscuits.
Tuscan Flank Steak
Stuffed with fresh spinach, Fontina and Parmesan cheese, peanuts and roasted red peppers. Accompanied by a fresh tomato salsa.
Boeuf a la Bourguignon
Sirloin tips, bacon, garlic cloves, mushroom quarters, parsley and condiments. (Red burgundy wine)
Beef tenderloin strips, tomato paste, garlic beef base, sour cream, onions and bay leaves.
Hungarian Beef Stew
Beef strips, marjoram garlic, chopped bacon, sour cream, tomatoes, paprika, beef stock, salt and pepper.
Beef Tenderloin Medallions
Beef tenderloin medallions, Marsala wine, cracked pepper, shallot and Shitake mushroom sauce.
Taj Mahal Beef
Beef cubes, tomatoes, beef stock, cinnamon, coriander, cardamom, curry powder, cumin and diced potatoes.
Roasted Beef Mexican Style
Flank steak, lemon juice, mojo, marinated garlic and a dash of tequila. Served with Pico de Gallo.
Tournedos of Boeuf
Medallion of beef tenderloins, Sauvignon Blanc, pepper, corn and bay leaves.
Beef tenderloins, green peppers, red onions, mushrooms, zucchini and squash marinated in Middle Eastern spices.
Lomo Saltado Peruvian Style
Chunks of beef, carrots, diced potatoes, beef broth, tomatoes, cilantro, onions, garlic and bay leaves.
Beef Stew African Style
Beef cubes, onions, garlic, cloves, peanuts, Habanero pepper, beef broth, cinnamon and African spices.
Broiled Lamb Chops
Roasted with fresh garlic, dry mint leaves, kosher salt, cracked black pepper and unsalted butter.
Buffet - Poultry
Chicken Breast in Mole Negro, Mexican Style
8 oz. Chicken breast, onions, garlic, green peppers, tomato stew, white wine, chipped parsley, salt, pepper, bay leaves, a dash of all spice, basil and quartered regular mushrooms. Served over pasta.
Western Chicken Breast
Boneless chicken breast, chicken broth, heavy cream, crushed pineapples, almond slivers, red onions, shallots and chopped parsley served over puff shells.
Chicken Florentine Style
Boneless chicken breast stuffed with chopped fresh spinach, Romano cheese and spring onions. Served whole or in medallions with Roasted Pepper sauce.
Pollo en Casuela
Boneless chunks of chicken sautéed in red wine, onion pearls, green peppers, and garlic cloves. Spanish olives, capers, diced tomatoes, butter, salt and pepper.
Coq Au Vin
Boneless chicken tenders, onion pearls, bacon, diced carrots, parsley, freshly chopped thyme, dry red wine, shallots, tomato puree, dash of cognac and mushrooms.
Chicken Breast Festive
Boned chicken breasts with slivered almonds, butter, four, chicken broth, mayonnaise, a dash of Dijon mustard, cayenne pepper and decorated with cheddar cheese.
6-8 oz chicken breast, paprika, lemon juice, fresh minced garlic, sherry wine, artichoke heats and mushrooms.
Santa Fe Chicken Dip
Southern dish made with the finest ingredients by Chef Mario. Served with black tortilla chips for dipping.
Chicken a L’espangnol
Boneless chicken breast, green olives, onion pearls, green peppers, chopped tomatoes, mushrooms, green peas, flour, salt pepper and a dash of sugar.
Fricassee of Chicken
Chicken tenders, chicken broth, paprika, flour, salt, pepper, garlic and lemon juice.
Chicken breast sautéed in butter, olive oil, minced garlic, salt, pepper, whit wine, flour, heavy cream and lemon juice.
Chicken breast (7 oz) flattened and stuffed with Julius peppers, green beans and carrot sticks. Roasted and served with red pepper sauce and presented in medallions.
Bombay Chicken Curry
Cubes of boneless chicken, garlic, mashed onions, fresh ginger, curry powder and chicken broth. Decorated with green peas.
Diced chicken, tomatoes, onions, green peppers, celery, converted rice, chicken broth, bay leaves, salt and pepper.
Buffet - Seafood
Whole salmon poached and stuffed with crabmeat and decorated with cucumber scales. Served with creamy dill sauce.
Grilled Gravlax with Dill Sauce
Sliced Gravlax, dill sugar, shallots, whole train mustard, cream and lemon juice.
Cured fresh salmon, marinated with cilantro, fresh ginger, kosher salt and sugar. Served with imported crackers and ginger mustard sauce.
Crab Dip Delights
Creamy combination of sea legs, crab meat and sushimi, mixed with shallots, cream cheese, sour cream, oil and bay seasoning. Served with crusty French bread.
Smoked Salmon Cheese Cake
Garnished with bouquets of fresh dill served with crisp crackers and crisp bread.
Fresh shrimp sautéed in garlic flavored butter, mixed with red onions, orange juice, lime juice, ketchup, salt, pepper and chopped cilantro.
Norwegian Salmon Filet
7 oz of salmon, seasoned with five-spice powder, Miso broth, sweet sake, blanched minced garlic and salad olives.
Atlantic salmon with Sesame Oil and Soy Sauce
8 oz salmon filet, oriental sesame, light soy sauce, drained capers, raisins and ground pepper.
Grilled Salmon Caribbean Style
Salmon filet, lemon oil, minced ginger root, sugar, thyme, mustard seeds, fennel, chili ancho, chipotle chili, salt, fresh pepper and fresh parsley.
Oven Roasted Salmon on Sweet Potato and Apple Hash
Norwegian salmon, chopped basil, thyme, parsley, olive oil, minced garlic, sweet potatoes, bourbon and shallots. Served with corn sauce.
Seared Citrus Cured Salmon on Watercress Vichyssoise
Salmon scaloppini, sugar, lemon juice, fresh dill, coriander seeds, crushed juniper berries, lime juice and grapefruit for decoration.
Savory Salmon Filet
Norwegian Salmon, milk, lemon juice, chopped fresh thyme, and butter, sage, fresh peppercorns, salmon juice and Chardonnay wine.
Blackened Swordfish Filet
8 oz swordfish, black pepper, and minced garlic, dash of soy sauce, flour, dash kitchen bouquet and cayenne pepper. Decorated with carrots.
Red Snapper Veracruz Style
Brazilian red snapper filet, diced tomatoes, green olives, capers, red peppers, cilantro leaves, onions, white wine, salt and pepper.
8-oz filet, broiled in garlic lime juice, dry thyme and all bay seasoning. Decorated with fresh diced vegetables.
Chunks of white fish, shrimp, scallops, cream sauce, white wine, cherry wine, thyme, a dash of cayenne pepper, flour and egg yolk.
Shrimp de Jonghe
Medium fresh shrimp, white wine, diced leeks, garlic flavored butter, shallots, deiced potatoes, whipped cream and fresh lemon thyme.
Jumbo shrimp, yellow peppers, Spanish onions, mushrooms and tomatoes marinated in fresh herbs.
Fricassee of Scallops
Bay scallops sautéed in lemon sauce with minced parsley, lemon juice, salt, pepper, flour, onions and heavy cream. Served over noodles.
Buffet - Stations
Steamship round of beef carved at the buffet table complemented with silver dollar rolls and tarragon/shallot mayonnaise and horseradish.
Fresh Italian Pasta Station
Tortellini stuffed with cheese and Prosciutto ham, meat ravioli, spinach with cheese angelotti, cappely Verde, al pesto sauce, sun dried tomato and basil cream, and white clam sauce. Served with small shrimp, scallops and garlic bread.
American Grill Station
Grilled chicken and mango skewered and braised with white marinated sauce, grilled tenderloin of beef skewered with red onions, yellow peppers and mushrooms, braised with our own Kansas City red sauce.
Fresh Fruits and Vegetables Station
Domestic and Imported cheese display served with wafers, French bread, Carr’s crackers, seasonal fresh crudités with crab dip, fresh seasonal fruit display complemented with chocolate dipped strawberries, tossed green salad with Caesar dressing.
Shrimp, scallops and Lobster Cardinale, sautéed with shallots, flambé with cognac.
Stir Fry Station
Water chestnuts, bamboo shoots, snow peas, bean sprouts, green and red peppers and sliced mushrooms stir fried to order with tender chunks of chicken breast, fresh garlic and chopped ginger, white wine and teriyaki sauce. Topped with roasted sesame seeds. Served with shrimp fried rice.
Hot Beverages Station
Fresh brewed gourmet regular and decaffeinated coffee, hot water available for assorted herbal teas, cream and sugar, lemon wedges.