Menu Options for Buffets

Additional hors d’oeuvre options

  • Spanish tortilla with romesco sauce
  • Fresh and prepared vegetable platter with specialty dipping sauces
  • Dates stuffed with goat cheese and a toasted almond
  • Housemade olive bread with ricotta cheese and arugula
  • European cheese platter with baguettes
  • Grilled chiogga beets, leeks and goat cheese with toasted hazelnut oil served on a spoon
  • Fresh fruit platter with a cardamom yogurt sauce
  • Tomato and mozzarella skewers with sauce pistou
  • Shallot fry breads with Malaysian peanut sauce
  • Roasted sweet peppers with three cheeses and English thyme oil


  • Szechwan style chicken wings
  • Ahi tuna marinaded in coconut and fresh ginger served over warm sticky rice in a Chinese spoon
  • Baby heirloom potatoes roasted with creamy Danish blue cheese, rosemary and black pepper
  • Sweet potato fritters with smoked chile asiago and coriander
  • Braised duck tarts glazed with port wine
  • Dates wrapped in bacon roasted with a toasted almond
  • Baguette toasts with fresh crab, tarragon, and shallots
  • Brochettes of sea scallops and baby heirloom tomatoes Vietnamese dipping sauce
  • Grilled portabello mushrooms wrapped in filo pastry
  • Chicken skewers with spicy Satay sauce
Additional Main courses
  • Braised brisket with caramelized onions
  • Barbequed southwest tri-tip with a spring vegetable ragout
  • Salmon wrapped in banana leaves with coconut sweet rice
  • Barcelona shellfish stew with cockles, prawns, and mussels
  • Algerian couscous with lamb, chicken, chickpeas and currants
  • Grilled chicken galantine with wild mushroons and panchetta
  • Mahi-mahi in crispy noodles with Vietnamese sauce
  • Escolar roasted with Meyer lemon and green peppercorns
  • Moroccan Chicken served with apricots, pistachios and saffron couscous
  • Catalan grilled leg of Lamb marinated in zinfandel served with escalivada vegetables
  • Flank steak rolls marinaded in aged balsamic vinegar and black pepper rolled with boconcini
  • Roasted whole chickens rubbed with toasted black pepper, rosemary and coriander salt


Salads/ side dishes
  • Mixed greens (arugula, spring chicory, romaine, raddichio etc) with granny smith apples and pecorino … aged red wine vinaigrette
  • Organic summer tomatoes with basil and fennel cream
  • Grilled vegetables with extra virgin olive oil and coarse sea salt
  • Summer lettuces with Kalamata olive vinaigrette and toasted walnuts
  • Orzo pasta salad with roasted red peppers and grilled eggplant
  • White beans , portobello mushrooms, tomatoes and vermouth
    Couscous with dried fruit and saffron
  • Campanella pasta with organic tomatoes, sherried red wine, cream and Asiago cheese