Buffet: Hot

Hot Lunch Buffet Menu

Salad (choose one salad)

Gourmet Mixed Green Salad
Organic arugula, endive, chicory, radicchio and red & green leaf lettuces, vine ripened tomatoes, olives, artichokes, pepperoncini, offered with a sun-dried tomato vinaigrette dressing

Caesar Salad
Crisp romaine lettuce sprinkled with Parmesan cheese & garlic croutons, tossed with traditional Caesar dressing

Spinach Salad
Chopped egg, walnuts & red onion on a bed of fresh spinach leaves with a honey ginger vinaigrette

Bleu Salad
Fresh greens tossed with toasted candied pecans, bleu cheese crumbles served with balsamic vinaigrette

Entrée (choose two meals)

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

American Pot Roast
Moist beef sirloin with dumplings in country style gravy

Roast Loin of Pork
Tender medallions of pork tenderloin with our savory cornbread and raisin stuffing
Accompanied by an apple and brandy glaze

Chipotle Chicken
Marinated and roasted chicken breasts in a smoked tomato and jalapeno sauce

Country Tri-Tip of Beef Bourguigonne
Tender tri-tip beef in a rich red wine, mushroom & onion sauce

Chicken Marsala
Boneless chicken breast sauteed in white wine, green onions and fresh mushrooms

Chicken Cacciatore
Boneless chicken breast with green bell peppers, onions, mushrooms, olives, garlic, onion in an Italian tomato and herb sauce

Sole Dore
Fillet of sole dipped in egg, grilled and served in a lemon, butter white wine sauce

Sliced Brisket of Beef
Tender brisket of beef sliced thin and served in a brown gravy

Pork Piccata
Pork sauteed with lemon, butter, white wine and capers

Savory Pork
Slow roasted to tender perfection paired with a savory herb dressing and merlot reduction

Red Snapper Sauté
Fillet of snapper sautéed with fresh tomato and garlic sauce

Chicken Positano
Breast of chicken with pine nuts, spinach, sun-dried tomatoes and roasted red peppers in glace de volaille

Vegetarian Options

Vegetable Lasagna
Layered with fresh vegetables, tomato sauce and baked with cheese

Rigatoni Napoletana
Rigatoni pasta with fresh diced tomatoes, garlic and onions

Rich layers of eggplant and cream sauce topped with toasted breadcrumbs

Roasted Garlic Tortellini
Tri colored tortellini with red onions & colorful bell peppers tossed in roasted garlic & olive oil

Eggplant Parmesan
Fresh eggplant layered with tomato sauce, cream, ricotta cheese and herbs

Spanish Rice Stuffed Peppers
Red, yellow and green bell peppers filled with a classic Spanish rice, roasted vegetables with a jalapeno slice

Israeli Cous Cous
Mixed with fire roasted vegetables, artichokes and onions

Penne Pasta Al Arabiata
Tossed with fresh assorted mushrooms, onions, artichokes, bell peppers and black olives in a spicy tomato sauce

Sides (choose two sides)

Vegetables of the Season
Locally sustained fire roasted vegetables

Savory Basmati Rice

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

Tomato Infused Rice
with cilantro and chili

Mac & Cheese
with a Panko breadcrumb and cheese topping

Vegetarian Baked Beans

Julienne of Squash
Delicately sautéed zucchini, yellow summer squash & carrots

Sweet Corn on the Cob

Garlic Mashed Potatoes
Infused with Gilroy garlic

Rosemary Roasted Red Potatoes
With rosemary and garlic

Ginger Carrots
Sweet carrots glazed in butter and ginger

Includes Assorted Artisan Rolls and creamy butter

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