A Colorful Summer Parties Buffet Catering Menu of Fresh Salad Platters

To Begin:

Tomato gazpacho with diced cucumber

White bean-roasted garlic dip and olive tapenade with sourdough croustades

Quesadillas with roasted peppers OR Smoked salmon and fresh dill

Choose any three (3) salads from the following list:

Cobb salad with grilled chicken, bacon, avocado, romaine and watercress

Tossed greens with grilled lemon-honey chicken, goat cheese & sun dried cherries

Grilled chicken and mango salad with caramelized onions and French green beans

Poached chicken salad with snow peapods and toasted cashews

Caesar salad with grilled garlic, herb chicken, roasted yellow peppers and Romano

Broccoli rabe, sun dried tomatoes, fresh herb grilled chicken and baby greens

Mesclun with grilled raspberry duck breast, goat cheese and toasted pecans

Seared duck breast salad with wild mushrooms, white beans and roasted peppers

Wild rice salad with grilled duck breast, cranberries, scallions and walnuts

Asparagus, roasted beet and arugula salad with fresh sliced turkey breast

Oven roasted turkey breast sliced and served with steamed garden vegetables
Mesclun with chick peas, prosciutto, feta, smoked chicken and sun dried tomatoes

Butter lettuce with prosciutto di parma, fresh figs, smoked turkey and roasted garlic

Our Chef’s salad with turkey, black forest ham, cheddar and eggs

Sliced filet mignon, romaine, mini potaotes, Vidalia onions and cremini mushrooms

Grilled flank steak with frisee, French green beans, sundry tomatoes and red onions

Japanese ginger flank steak with bok choy, basmati rice and toasted almonds
Nicoise salad – seared fresh tuna, olives, cpaers, tomatoes, eggs and red onions

Arugula with grilled ginger salmon, roasted apples, pine nuts and roasted pepper tahini

Summer mesclun and poached salmon salad with cucumbers, capers and fresh dill

Grilled jumbo gulf shrimp with frisee, Israeli cous cous and lemon-ginger chutney

Italian style Fruitta De Mare salad with lemon, scallions, olive oil and roasted peppers

Frisee salad with fresh crab meat and shrimp, beefsteak tomatoes and roasted endive

Tequila lime grilled swordfish with jicama, frisee, roasted corn and papaya salsa

Grilled swordfish with oregano, rosemary, tarragon, arugula, sliced tomatoes and capers

Spicy Oriental style red chili sea scallops with sugar snap peas, baby corn and sesame seeds

Choose any (2-3) dressings:

Honey vinaigrette, Balsamic vinaigrette, Caesar, Pear vinaigrette, Raspberry vinaigrette, Creamy vinaigrette

Yogurt dill dressing, Buttermilk ranch dressing, Low fat honey mustard, Low fat orange-poppyseed vinaigrette
PLUS Fresh rosemary foccacia, currant walnut bread and eight grain rolls

For Dessert:
Homemade oatmeal-raisin cookies, ginger-pistachio nut cookies and

chocolate dipped chocolate biscotti
AND Triple chocolate fudge brownies
PLUS Fresh mixed berry bowl with creme anglaise OR Slice fresh fruit platter

INCLUDING: Heavy weight plastic ware, ice and basic service equipment

INCLUDING: Service Staff to set-up, serve and clean-up

Full Service Event

Travel charges and a 15% service charge will be added.