These menus are just samples and suggestions
This is by no means our complete repertoire... Feel free to ask for suggestions or about any new menus we are creating!
Afternoon or Evening Cocktail Buffet
Passed Hors d’oeuvres
Skewers of Grilled Magret Duck and Sesame Seeds with Spicy Peanut Sauce Warm Phyllo Pastry Triangles filled with Red Onion Confit Crisp Endive Leaves piped with Smoked Trout Mousse Crispy Roast Whole Norwegian Salmon Marinated in Garlic, Soy Sauce, Brown Sugar and Garlic Presented on a Gleaming Marble Slab and Served with a Gingered Vinaigrette Warm Penne Pasta in a Rich Pesto Cream with Toasted Pine Nuts and Shiitake Mushrooms Vegetables a la Grecque Artichoke Hearts, Baby Carrots, Asparagus, Mushroom Caps and Cauliflower Florets Steamed with Garlic, Lemon and Herbs and served chilled in a Light Vinaigrette Mascarpone Cheese Torta Layers of Creamy Mascarpone Cheese with Bits of Plump Apricots and Currants Surrounded by Crusty Slices of Sourdough French Bread Garnished with Cascades of Seedless Grapes
A Tropical Fruit Display
Plump California Strawberries, Fragrant Hawaiian Pineapple, Wedges of Ripe Melon and Seedless Grapes Cascading from Pastel Country Baskets and garnished with Fresh Flowers and Greenery with a Pecan Praline Sauce
THE ACTION STATION
The Paella Table
Savory Saffron Rice tossed to order with Boneless Breast of Chicken, Spicy Chorizo Sausage, Large Marinated Shrimp, Filet of Cod, Peas and Pimento Garnished with Plump Mussels and Clams
Passed Hors d’oeuvres
Phyllo Cups with Roquefort, Stewed Peppers, Fennel and Prosciutto Croustades plumped with a Delicate Ragout of Chanterelle Mushrooms, Caramelized Onions and Chevre Pinot Noir Marinated Tenderloin Skewers Wheels of French Brie topped with Raspberry Preserves and Almonds, served with Crusty French Baguette Grilled Mustard Seed and Rosemary rubbed Leg of Lamb, served with Lamb Essence Roasted Salmon Provencal with Lemon, Tomatoes, Onions and Fresh Thyme, accompanied by a Roasted Red Peppers Rouille Saffron-Roasted Baby Redskin Potatoes Baby Carrots glazed in Honey and Fresh Tarragon Mixed Organic Greens dressed in a Sherry Vinaigrette with Beets, Walnuts and Pear Loaves of Country Bread with Whipped Sweet Cream Butter
Buffet Dinners
Whole Smoked Michigan Lake Trout served at room temperature with Capers, Red Onions, and a Fresh Herb Sauce Chicken Breast thinly sliced and plated, served at room temperature with a Rhubarb Chutney and Michigan Cherry-Horseradish Relish Baked Michigan Navy Beans with Maple Syrup and Pancetta Roasted Asparagus and Shiitake Salad dressed in a Lemon-Garlic Vinaigrette Mixed Organic Spring Greens Salad with Red Onion, dressed in a Toasted Walnut Vinaigrette Basket of Biscuits and Crusty Rolls
Grilled Marinated Tenderloin of Beef served over Grilled Portabella Mushrooms Grilled North Atlantic Salmon Fillets with Nasturtium-Watercress Butter Grilled Baby Redskin and Fingerling Potatoes with Herbed Olive Oil Corn, Green Bean, Tomato, and Scallion Salad with a Warm Bacon-Basil Dressing Mixed Greens Salad with a Parmesan Vinaigrette French Bread and Butter
Roasted Tenderloin of Beef stuffed with Goat Cheese, Sundried Tomatoes, Spinach, Pine Nuts, and Rosemary Plum Wine, Chile and Basil Grilled Ahi served with a Gangala Ginger Emulsion Grilled Polenta Diamonds infused with Sundried Tomato Essence Melange of Seasonal Roasted Vegetables drizzled in Olive Oil Mixed Organic Greens dressed in a Lemon-Thyme Vinaigrette with Herbed Croutons and Shaved Parmesean French Bread and Butter
Roasted, Smoked Veal Loin with Fresh Shiitake Mushroom, Garlic, Thyme and an Australian Cabernet-Infused Demi-Glace Confit of Duck with Roasted Red Peppers, Carrots, Parsnips, and Turnips Rosemary Smashed Potatoes and Mascarpone Whipped Sweet Potatoes Fennel, Watercress, and Green Bean Salad with Saffron-Poached Pears French Bread and Butter
Buffet Menus listed above start at $23.99 per person. Please contact us to design your menu and get price quotes.