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| Buffet Banquet Menu |
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| Super Premium Buffet |
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Platter of Hors d’ oeuvres
(Select Four) |
| Shrimp & Goat Cheese |
| Goat & cream cheese garnished with shrimp and cherry tomatoes garnished with fresh parsley |
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| Salmon Rolls |
| Pan roasted salmon & smoked salmon mousse with green peppercorns, sour cream, roasted peppers and spinach rolled in Italian flat bread |
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| Italian Sushi |
Sushi grade tuna or salmon with mozzarella and pasta in a seaweed wrap
and steamed white rice |
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| Chicken alla King |
| Chicken tossed with cream & mushrooms over a zucchini cup |
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| Bacon Wrapped Dates |
| Sweet dates wrapped and baked with bacon |
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| Mini Caprese |
| Cherry Tomatoes with mozzarella cheese drizzled with balsamic vinegar |
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| Pruneaux au Roquefort |
| Prunes mixed with Roquefort cheese presented in puffed pastry |
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| Ham Wrapped Asparagus |
| Ham rolled with cream cheese and asparagus |
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| Anchovy Tomatoes |
| Cherry tomato filled with an Anchovy mousse |
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Salade
(Select One) |
| Contemporary Greens |
Baby mesclun greens with a passion fruit~ginger vinaigrette
in a rice paper basket |
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| Caprese Salade |
| Fresh tomatoes, Buffalo Mozzarella, red onions and a balsamic vinaigrette |
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| Caesar Salade |
Tender romaine hearts with Parmesan shavings and Caesar dressing,
served in a rice paper nest |
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Pasta
(Select Two) |
| Lobster Ravioli |
| Delicate pasta sheets filled with lobster and served in an orange beurre blanc sauce |
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| Gnocchi Bolognese |
| Delicious homemade potato dumplings tossed with a traditional Bolognese sauce |
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| Tomba Rigatoni Carbonara |
Large tube pasta tossed in a sauce of melted Parmesan, sautéed
bacon, and a touch of cream |
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| Juventus Fusili Ragout |
Fusili pasta served in a sauce of extra virgin olive oil,
roasted garlic, and fresh tomatoes |
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| Farfalle con Salsa di Risso |
| Bowtie shaped pasta in a red bell pepper reduction sauce |
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| Penne Primavera |
| Penne pasta tossed with fresh vegetables served in either a fresh tomato sauce or a white cream sauce |
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Carne e Pesce
(Select Three) |
| Chicken Cordon Bleu |
Chicken breast stuffed with imported ham and cheese
served in a Porcini mushroom sauce |
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| Dolce Gabbana Sand Dabs |
| Lightly breaded whitefish fillets with a light beurre blanc and fresh herbs |
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| Beef Barolo |
| Diced beer served in a ragout of Barolo and vegetables – Bourguignon style |
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| Chicken Picatta |
| Grilled chicken breast covered in a lemon butter sauce and capers |
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| Romeo Gigli Salmon |
| Poached filet of wild salmon with dill mayonnaise |
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| Roasted Leg of Lamb |
| Carved to order, served in a fresh herb sauce |
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| Medallions of Pork |
| Medallions of grilled eastern pork tenderloin with shallots in a brandy glaze |
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| Carved Ham |
| Traditional carved ham with honey glaze |
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| Veal Leg |
| Oven roasted leg of veal, carved to order and served with a mustard sauce |
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Sides
(Select Two) |
| Side Dishes |
| Garlic Mashed Potatoes or Steamed Fresh Vegetables or Polenta |
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| Dolce |
| Jacqueline O. Festive Dessert Platter |
| A unique presentation of our Pastry Chef's Finest Desserts |
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| Platter of Fresh Fruit |
| A variety of the season's freshest fruits |
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| $74.95 per person, plus tax and gratuity |
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Recommended for groups of 70+ guests
All prices subject to 7.75% tax and 20% gratuity. Beverages not included |
