Buffet Sample Menu

Passed Hors d’oeuvres

Cambazola Crostini
A triple crème cheese; a combination of French camembert and Italian gorgonzola topped with Granny Smith Apples & California walnuts

Crab Cakes
House made golden brown crab cakes served with our garlic dill aioli

Roasted Vegetable Tart
A blend of onion, zucchini, yellow squash, carrots, peppers, sun-dried tomato, corn, Monterey Jack cheese, Wisconsin cheddar cheese in a sun-dried tomato tart shell

Entrée Selections

Chicken Champagne
Boneless breast of free range chicken, sautéed in Italian extra virgin first press olive oil offered in an aromatic Italian basil cream sauce with white mushrooms, deglazed with champagne

Poached Salmon
Fresh Pacific salmon served atop a cradle of leeks, drizzled with dill infused heirloom tomato coulis


Bleu Salad
Organic Spring mix greens, vine ripened tomatoes, julienne of carrots, tossed with toasted candied pecans and bleu cheese crumbles accompanied with an aged balsamic vinaigrette

Wild Rice Mix
A harmonious blend of long grain and wild rice with sliced almonds and dried cranberries

Vegetables of the Season
Locally sustained fire roasted vegetables

Assorted Artisan Rolls and Butter

Fresh Dark French Roast , Italian Decaf, Assorted Herbal and Black Teas

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