Events – Buffet Dinners

Kale, Chickpea & Carrot Salad with a Lemon Parmesan Vinaigrette
Green Beans & Roasted Cherry Tomatoes finished with Fresh Herbs
Roasted Parmesan Potatoes Wedges
Herb Marinated Grilled Flat Iron Steak with Sautéed Wild Mushrooms
Vegetarian Stuffed Peppers, Quinoa, Tomatoes, Spinach & Goat Cheese

Sugar Snap Slaw, Crunchy Carrots & Red Peppers
Spicy Green Beans with Crispy Shallots
Vegetable Rice Pilaf
Miso Marinated Chicken Breast with Snow Peas, Mushrooms, Zucchini & Tomatoes
Kale & Parmesan Gnocchi in Fresh House-made Marinara Sauce

Garden Fresh Green Salad with champagne roasted Shallot Vinaigrette
Hot Grilled Vegetables drizzled with Balsamic Reduction & Shaved Parmesan
Tomato Rice Pilaf
Chicken Breast stuffed with Sundried Tomatoes, Spinach, Mushrooms & Goat Cheese
Cheese & Spinach stuffed Agnolotti in a Rose Sauce

Roasted Broccoli Salad with Herb & Citrus Dill Dressing
Broccoli & Cauliflower with Orange Zest & Herbs
Roasted Baby Potatoes with Charred Corn & Tomato Salsa
Pan Seared Citrus Marinated Cod with Sweet Potato Beurre’ Blanc & Pepper Confit
Lemon Pepper Tofu with Roasted Cherry Tomatoes

Garden Fresh Green Salad with Creamy Herb Lemon Dressing
Roasted Heirloom Carrots with Fresh Thyme
Buttermilk Garlic Confit Mashed Potatoes
Roasted Salmon with Pepita Pesto & Lemons
Goat Cheese & Leek Tart

Garden Fresh Green Salad with Lemon Parmesan Vinaigrette
Herb Crusted Dry Age Beef Tenderloin with Wild Mushrooms & a Port Wine Veal Reduction
Grilled Salmon with Heirloom Tomatoes & a Caper Beurre Blanc
Silky Buttermilk Mash Potatoes with Roasted Garlic & French Butter
Honey Glazed Carrots & Sautéed French Green Beans

Market Fresh Green Salad with Lemon Herb Vinaigrette
Roasted Stuffed Cornish Hen
Maple Salmon Fillet
Wild Rice Pilaf
Creamy Scallop Potatoes
Roasted Heirloom Carrots with Buckwheat Honey
French Green Beans with Wild Mushrooms & Toasted Pine Nuts

Frisee & Lola Rosa Salad with sautéed Maple Pears, candied Spicy Walnuts & oven roasted Heirloom Tomatoes with a Lemon Poppy Seed Vinaigrette
Grilled Flat Iron Steak with a Wild Mushroom Ragu
Roasted Fennel Gratin with Fresh Thyme, Shallots & Parmigiano-Reggiano
Sautéed French Beans with Wild Mushrooms, Fresh Herbs & a roasted Garlic Brown Butter
Grilled Spring Asparagus with Lemon Zest & Fresh Herbs