Cocktail Reception
Pre-Dinner Cocktail Reception
Cold hors d'oeuvres, passed
Thai Salad Rolls
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Blackened Chicken Tenders served on Armenian Flatbread
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Flank Steak Pinwheel with Gorgonzola Cream
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Atlantic Salmon Skewers with Orange Honey Glaze
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Basil Marinated Bocconcini Cheese wrapped with Roasted Red Pepper
Hot hors d'oeuvres, passed
Risotto Balls with Saffron, Grilled Peppers and Shrimp
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Crab Cakes with Mango Salsa
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New Potatoes with Tapenade and Chevre
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Roasted Garlic and Brie Phyllo Tartlets
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Tenderloin Teriyaki Brochettes
Quesadilla Buffet Station
California Filling:
Avocado, grilled Chicken, Jack Cheese, and Salsa
Vegetarian:
Grilled Vegetables, Cilantro, Cheddar, and Chevre
Tex-Mex:
Seasoned Ground Beef, Refried Beans, Tomato, Scallion, and Three Cheeses
(Quesadillas are 2 flour tortilla sandwiching the fillings, heated in a hot skillet,
and cut into triangles)
Middle East Buffet Station
Roast Leg of Lamb
Stuffed with Bulgar, Apricots, and Raisins, and served with
Garlic and Mint Yogurt Sauce
Seasonal Greens Salad with Creamy Saffron Dressing
Lavosh Bread, Flatbread, Pita, and Hummous
Pasta Bar Buffet Station
Radiatore Pasta with Veal Meatballs,
in Tomato Vodka Cream Sauce
Spinach and Ricotta Cannelloni
in Roasted Red Pepper Sauce
Chicken Tonnato
poached chicken breast with tuna cream sauce and capers (served cold)
Grilled Artichoke Salad with Balsamic Vinaigrette
Basil Herbed Soft Baguette
Dessert and Coffee
Summer Berry Bread and Butter Pudding with Custard Sauce
White Chocolate and Raspberry Mousse Cake
Chef René's Lemon Tarte with Crème Fraiche
Fresh Cut Fruit and Berries
En Ville Blend Coffee
Earl Grey Tea
Decaffeinated Coffee
Cost per person based on minimum 80 guests
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