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Buffet and Hors d'œuvres
- Thai Chicken Salad served in a crispy wonton cups with lightly spiced peanut sauce
- Sundried Tomato and Tortellini Skewers with lemon, basil and extra virgin olive oil
- Spring Vegetable Platter selection of blanched and roasted seasonal vegetables served with a creamy herb vinaigrette
- Marinated Salmon and Cucumber Tarts topped with a crunchy cucumber and dill salad
- Mushrooms "en Croute" gratin of mushrooms, sour cream, parmesan and parsley on toasted french bread
- Caramelized Apples on Dark Rye Bread with blue cheese, walnuts and celery salad
- Frianadises selection of mini tartelets filled with seasonal berries and ganache or pastry cream
- Carnival of Fruit fresh seasonal fruit kebabs drizzled with orange-mint coulis
Lunches
Sandwiches:
- Bavarian Pretzel Mini Baguette with sliced tomato, cucumber and swiss cheese or rosemary ham
- Herbed Focaccia Bread with grilled beef tri-tip, onion-tomato marmalade and romaine lettuce
- Braided Kaiser Roll with egg and tomato salad
- French Tarte Paysanne puff-pastry galette with hickory-smoked bacon, yukon potatoes, red onions and gruyere cheese
Salads:
- Moroccan CousCous Salad with roasted bell peppers, cherry tomatoes, garbanzo beans and parsley
- Baby Spinach Salad with d'anjou pears, crumbled blue cheese and walnuts
- Summer Chicken Salad crispy grilled chicken with summer vegetables and tossed in a light herb vinaigrette
- Summer Fruit and Berry Salad
- Selection of Chilled Juices and Sodas