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.