Summer Celebration Light Faire or Distinctive Buffet
Seasonal Menus — Available May/June through September/October
Choose One Green Salad
- Mixed garden greens with cucumbers, grated carrot, cherry tomato, sliced mushroom, croutons and assorted dressings
- Summer spinach salad with sliced strawberries, mango chunks, roasted almonds and coconut with a mango dressing or raspberry vinaigrette
- Traditional Caesar salad
Choose Four Sides
- Sliced ripe tomatoes, fresh mozzarella, basil and balsamic vinaigrette
- Summer cherry tomato bread salad with fresh mozzarella
- Gazpacho soup garnished with corn
- Cold cucumber salad with choice of light vinaigrette or sour cream dressing
- Roasted corn, zucchini, feta and red onion salad
- Marinated green beans in a hazelnut vinaigrette garnished with cherry tomatoes
- Citrus marinated asparagus (in season only)
- Bowtie pasta salad with herbs and fresh veggies
- Tuscan white bean with zucchini and parmesan salad
- Potato salad Provencal with olives, red pepper, green onions and vinaigrette
- Elegant wild rice salad with lemon dressing
- Traditional macaroni salad
- Seasonal fresh fruit salad or platter
- Black bean with mango, citrus and crunchy jicama
- Moroccan carrot raisin salad
- Petite pea and cashew salad
- Wild rice pilaf
- Roasted red potatoes
- Warm potatoes, mushroom and mascarpone salad
Entrée Selections
Light Faire — Choose One
Distinctive Buffet — Choose Two
Chicken:
- Baked chicken breast with summer toppings: lemon thyme, almond peach, or orange rosemary
- Spinach stuffed chicken breast with roasted red pepper drizzle
- Apricot and goat cheese stuffed chicken breast topped with chutney
- Chicken kebobs ~ teriyaki, sweet chili or Thai peanut
- Coconut chicken with pineapple salsa
- Mediterranean marinated chicken with white wine, fruit and olives
- Tuscan chicken with proscuitto, sage, asiago cheese and white wine
- Herb roasted or BBQ baked chicken (bone in)
- Margarita chicken thighs
- Balsamic marinated chicken breast with mushrooms
Vegetarian:
- Penne with sautéed spinach, mushrooms, pine nuts and parmesan cheese
- Summer vegetable frittata
- Bowtie pasta with mascarpone, hazelnuts and asparagus or green beans
- Baked polenta topped with summer squash sauté
- Mediterranean penne pasta with tomato, zucchini, olives, artichoke hearts and feta
- Spinach ravioli with creamy pesto sauce
- Spanakopita with filo, spinach and feta
- Stuffed zucchini boats (can be vegan)
- Stuffed portabella mushrooms (can be vegan)
Seafood:
- Baked salmon with blueberry chutney
- Sesame crusted salmon with citrus teriyaki sauce
- Citrus glazed salmon with orange ginger relish
- Mango salsa topped tilapia
If you would like to serve wild salmon, fresh tuna or halibut, market price will apply.
Beef or Pork:
- Sliced flank steak with corn salsa and tomato-basil vinaigrette
- Pork roast with peach mustard sauce, apple glaze or apricot chutney
- BBQ ribs
- Kalua pork
- Marinated tri tip
Prime rib, steaks or beef tenderloin may be substituted above for an additional price.
The Light Faire and Distinctive Buffet menus include a bread basket, coffee, sparkling raspberry lemonade punch and iced tea.
Light Faire with One Entrée Selection:
$16.95 per person
Distinctive Buffet Summer meal with Two Entrée Selection:
$18.95 per person
Linen and china available. Service fee 18% of total food, beverage and china or $18.00/hour/server. Please see policies for terms and additional fees.
Updated: January 2009.
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