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Vegetarian Menu |
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Passed Hor d oeuvres |
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- passed strawberry soup served in a Demitasse cup |
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| - grape leaves stuffed with rice and roasted vegetables, finished with lemon butter | |
| - goat cheese and spinach flowers | |
| - mushroom strudel | |
| - tomato bruschetta | |
| - mini caramelized onion tarts | |
Buffet |
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- mixed greens salad with, sliced pears, candied pecans, grape tomatoes, and |
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| - stuffed eggplant (ricotta and mozzarella) finished with a light tomato couli | |
| - portabella mushrooms filled with stewed lentils cooked in vegetable stock and -------baked with fresh bread crumbs to top | |
| - vegetable fondue (roasted vegetables in a cream sauce with fresh herbs and sherry --served on toasted bread points) | |
- grilled asparagus and fresh mixed vegetables tossed in lemon butter |
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- butter nut squash risotto with sage |
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Desert Station |
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| - mini chocolate mousse tarts | |
| - fresh fruit display | |
| - mixed berry bars | |
Brunch Menu |
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- baby bella mushrooms, tri-colored peppers, scallion, gruyere cheese, fresh tomato |
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or |
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| - poached eggs on a bed of spinach and topped with a white cheddar sauce | |
- crab and asparagus filled crepes |
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other selections include: |
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| - poached salmon filet with green goddess sauce | |
| - broccoli and cheddar quiche or tomato provolone and basil | |
| - grilled vegetables | |
- potato pancakes with chive and sour cream |
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| - banana and blue berry muffins | |
| - sliced fruit display | |
| - assorted cookies, lemon bars and fruit bars | |
Caribbean Buffet |
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Passed Hor d oeuvres |
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| - bite size crab cakes with mango chutney | |
| - mushroom strudel with goat cheese | |
- mini lamb empanadas with mint mojo |
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Buffet Tables
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- mesclun greens with grape tomato, cucumber feta, finished with jack cheese and --red mole ranch dressing |
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| - chicken and black bean rolls | |
| - spicy mango pork ribs | |
| - jerk grilled salmon with tropical chutney | |
| - spanish rice with tri colored peppers, peas and roasted corn | |
| - portabella and asparagus fajita | |
Dessert |
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| - bite size key lime tarts, lemon curd tarts, chocolate mousse tarts | |
Fajita Buffet |
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| - sliced flank steak and marinated chicken, lettuce, tomato, refried beans, and---------shredded jack cheese | |
| - roasted corn and mango salad | |
| - salsa and chips | |
| - guacamole and chips | |
| - tri colored chips | |
| - mexican potato salad | |
| - tossed greens with grape tomatoes and cucumbers, finished with pesto vinaigrette | |
| - grilled vegetable quesadilla | |
Dessert |
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| - key lime tarts, brownies, and sliced fresh watermelon | |
Passed Hor d oeuvre |
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| - mini grilled lamb chops | |
| - tallulah's crab cakes | |
| - mini toasted cheese with aged provolone cheese | |
| - grilled tuna (satay style) with miso sake glace | |
| - bulgar and lamb meatballs with a sweet chili sauce in lettuce leaves | |
| - dates wrapped in bacon | |
| - wild mushroom and goat cheese crepes | |
| - chicken and spinach crepes with pesto | |
Pasta (Station 1) |
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| - cork screw pasta with sofrito (garlic, olives, tomatoes and olive oil), served with bay --scallops and shrimp | |
Fillet (Station 2) |
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| - grilled filet of beef served on small potato rolls with horseradish, caramelized onion --mayo, and whole grain mustard | |
