CASUAL BUFFET MENUS

The Feel Of The Season

Braised endive on toasts topped with broiled Fontina cheese

White bean salad with wilted greens, caramelized onion and sweet garlic

Hand made sweet potato tortelloni in a sage brown butter

Mini chicken club sandwiches with arugula, prosciutto and avocado

Anson Mills cornbread with pulled pork shoulder and black jack barbeque sauce
Gaia gardens fall cabbage slaw

Caramelized apple and almond tarts with apricot glaze
Chocolate pecan tarts

 

Mexico City Fiesta

Warm cheese and roasted poblano dip with fresh cut chips
Assorted fresh vegetables

Hand-held corn tamales with a tomatillo salsa

Pescadillos – flour tortillas filled with sautéed onion, cilantro and grilled snapper –
served with a savory tomato sauce

Jalapeno stuffed, grilled chicken skewers accompanied by a tequila-lime sauce

Wild mushroom empanadas with a mushroom cream

Cinnamon chocolate cookies
Mango tarts

 

Asian Simplicity

Cilantro mint dip with pappadams

Red cooked chicken served over rice in small white bowls with chopsticks

Shrimp, vermicelli and basil rolls with a plum dipping sauce

Skewered Wild salmon with a white miso glaze

Grilled Japanese eggplant and edamame with sea salt

Grilled pork tenderloin with a smoky orange marinade – sliced paper thin and served
with baked wonton shells and spicy mustard

Asian fruit salad with papaya in mint sauce served on bamboo skewers
Small chocolate truffles flavored with jasmine tea

 

Sun Kissed Mediterranean

Spicy hot chickpea and garlic puree
Toasted pita
Feta flavored with dill
Eggplant Jam

Grilled lemon chicken skewers finished with cured olive relish

Greek potato and cheese pastries

Marinated shrimp, artichoke hearts and mushroom quarters with fresh herbs and sweet onion

Small, stuffed zucchini rounds filled with savory rice salad

Traditional lamb and sirloin meatballs simmered in a rich tomato broth

Small pear and almond cakes
Lemon tarts