Buffet Menu
Passed Hors d'Oeuvres
Orange Butter Poached Prawns with Jalapeno Cocktail Sauce
Yellow Corn Fritters with Tropical Salsa
Mediterranean Lamb Meatballs with Tomato-Red Pepper Sauce in Pita "Pouches"
Tuna, White Beans, Dill and Capers on Toasted Baguettes
Buffet
Roasted Dijon Chicken with a Trio of Olives, Tomatoes, Garlic, Lemon and Anchovies
Herb Crusted Filet of Wild Salmon with Seafood- Sauterns Sauce
Portobello Ravioli with Fresh Thyme, Chardonnay, Lemon and Cream
Provençal Ratatouille
Organic Carrots with Parsley, Shallots and Green Grape Vinaigrette
Romaine Hearts with Caesar Dressing, Parmigiano-Reggiano and Hand Torn Croutons
Pain Rustic Dinner Rolls and Sweet Butter
Dessert
Valrhona Chocolate Cake
Wrapped in Dark and White
Caramel, Vanilla and Fruit Sauces