We love creating a buffet to compliment each event, and we’re happy to do sit-down dinners as well. Sometimes a combination of plated first course or salad and dinner service as buffet is a good plan. Others prefer plattered or Family Style service with the menu arriving at each table on beautiful white Italian Pottery. With individually plated dinners the choices can be difficult when you’re planning on pleasing a large group of friends and family, consider a duet of entrees, perhaps coupling a beef with a chicken or seafood item on the same plate, just as we do on buffet, we can create a stunning plate to be passed to your guests.U
Poultry
- Sautéed Chicken Breasts with Chardonnay Lemon Caper Pan Jus
- Mesquite Grilled Juicy, Rosemary, Lemon & Olive Oil Marinated Chickens
- Chicken Breasts with Honey and Lavender, Peppercorn and Pear Cream
- Grilled Fresh Ginger Teriyaki Boneless Chicken Breasts with Pineapple Mango Salsa
- Mesquite Grilled Tequila Lime Marinated Boneless Chicken Breasts with Mild Roasted Tomato Pasilla Chili Sauce
- Braised Chicken Provencal, unbelievable; deeply braised with Plum Tomatoes, Onions, Orange Zest, Kalamata Olives, Red and Yellow Bells and Madera Wine
- Apricot Glazed Split Cornish Game Hens with Apricot Chutney
- Chicken Roulade; Breasts of Chicken rolled with Spinach, Goat Cheese and Toasted Pine Nuts with a Mushroom and Fresh Herb Sauce
- Citrus Glazed Oven Roasted Chicken
Meat
- Bistecca Florentina; Top Sirloin marinated in Fine Chianti, Rosemary and Garlic and Char grilled to perfection, served with Chianti Jus
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Served by a chef from a lit, heated beautifully garnished carving board; Roasted Medium Rare Beef Tenderloin with Red wine Mushroom Bordelaise and Horseradish Sauce
- Served by a chef from a lit, heated beautifully garnished carving board; USDA Choice Medium Rare Tri Tip of Beef with Grilled Pineapple or Mango Salsa
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Fire Grilled USDA Choice New York Strip carved to order with Fresh Thyme & Butter Sautéed Mushrooms
- Beef Bourguignon; Tender Beef, Mushroom Caps, Pearl Onions and a Deeply flavored Red Wine Sauce
- Tender Roasted Top Sirloin with Madeira Green Peppercorn Sauce
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Chef Carved Grilled Mojo Marinated Tri Tip with Hot & Mild Roasted Salsa
- Served from a lit, heated beautifully garnished carving board; Herb Crusted Leg of Lamb With a Pinot Noir Mustard Reduction
- Lasagna Bolognese; Homemade heavenly Lasagna with Beef and Veal Sauce
- Char Grilled Hoisen Flank Steak with Mango Chop Chop
- Plated Fanned Loin of Lamb with Artichoke Puree & Roasted Garlic Au Jus
- Chipotle & Cumin Rubbed Mesquite grilled Flank Steak with Grilled Peach Salsa
- Served by a chef from a lit, heated beautifully garnished carving board; Prime Rib With Au Jus and Horseradish Sauce
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Lemon Rosemary Pork Loin with Confetti of Garlic, Parsley & Lemon Zest presented with Balsamic Glazed Chippolini Onions
Seafood
- World Class Fresh Seafood, Shell Fish, Lobster & Saffron Paella
- Miso Glazed Sea Bass with Frizzled Ginger and Mango Salsa
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Saucy Moroccan Shrimp Curry and Couscous
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Grilled Ahi with a Soy Maple Glaze with Frizzled Ginger Garnish, Presented on Sliced Citrus
- Pan Sautéed Halibut with Red Wine Butter Reduction
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Sesame Crusted Salmon with Mild Asian Ginger Wasabi Sauce
- Fresh Baked Clams with a Crisp Parmesan Topping Presented in the Shells
- Great Lakes White Fish with Mustard Sauce
- Grilled Salmon with Uva Rosso Sauce; a Fresh Pressed Grape Juice Reduction with Caramelized Shallots
- Fresh Salmon Filets Poached in Court Bouillon to sweet perfection with Cold Cucumber Dill Sauce or Lemon Tarragon Sauce
- Mussels Bordelaise; saucy, glorious, family style presentation
- Salmon Filet with Fresh Sorrel Sauce
- Oven Roasted Salmon with Sun Dried Tomato and Pine Nut Crust & Fresh Tomato Coulis
- Parchment Enveloped Pistachio Crusted Tilapia with Fresh Mint Sauce
- Tower of Seared Ahi and Grilled Farmer’s Market Veggies with Basil Oil and Beet Cream, Prawn Garnish (Plated)
Vegetarian
