BUFFET MENUS

Financial Institution Grand Opening for 150

• Chef's Station: Beef Tenderloin* Sliders with Silver Dollar Rolls, Horseradish Crème Fraîche, Cabernet Sauvignon-Au Jus
• Chef's Station: Brined and Roasted Turkey Breast Sliders with Silver Dollar Rolls, Stone Ground Mustard, Chardonnay-Au Jus
• Sushi Station (all offered with soy sauce, wasabi and pickled ginger):
  • Nigiri Sushi: Tuna, Yellowtail, Salmon and Eel
  • Maki Sushi (cut rolls): Spicy Tuna, Spicy Yellowtail, Salmon and Avocado (not spicy) Unagi (eel)
• International Cheese Assortment. Served with fresh and dried fruits, assorted nuts, crackers and ficelle.
• Chilled Shrimp with Classic Cocktail Sauce
• Deluxe Chocolate Fountain presented by Chocolat Nouveau. Featuring Strawberries, All-Natural Madagascar Vanilla Marshmallows, Premium Dipping Pretzels, Angel Food Cake and All-Natural Graham Crackers.

Hawaiian Themed Wedding Reception for 100

• Passed Hors d'oeuvres
  • Smoked Gouda And Asian Pear Wedges
  • Southeast Asian Spicy Shrimp Skewers
• Buffet
  • Baby Spinach With Cucumber, Carrots, and Almonds In Soy- Miso Vinaigrette
  • Macadamia Nut Crusted Pork Loin With Pineapple Fried Rice
  • Chicken, Broccoli, Red Bell Peppers, Snow Peas and Lo Mein Noodles Tossed In Black Bean Sauce
  • Desserts: White Chocolate Macadamia Nut Cookies And Rich Chocolate Mousse Piped In Phyllo Cups With Fresh Pineapple, Melon and Seasonal Berries

Teacher Appreciation for 75

• Salad: Arugula, Pears And Shaved Parmesan In Roasted Garlic Oil
• Pasta: Farfalle, Zucchini, And Grape Tomatoes In Basil Pesto
• Entree: Chicken Romano In Smoked Sun Dried Tomato Sauce
• Dessert: Choice Of Miniature Desserts: Lemon Panna Cotta, Classic Cheesecakes And Bailey's Truffle Cakes

Casual Business Dinner for 15

• Farfalle Pasta with Extra Virgin Olive Oil, Broccoli, Capers and Red Pepper Flakes
• Pesto Crusted Chicken Breasts Stuffed with Fontina
• Fruit Platter of Pineapple, Melons and Berries
• Individual Cheesecakes with Chocolate Graham Crust

Retirement Open House for 100

• Penne Pasta Alla Checca - Penne Tossed With Fresh Tomatoes, Mozzarella, Basil, Garlic And Extra Virgin Olive Oil
• Salad Of Zucchini With Sun Dried Tomato-Parmigiano Crumbles
• Prosciutto e Melone - Platters Of Freshly Sliced Cantaloupe And Thinly Sliced Prosciuitto
• Verdure Grigliate - Grilled And Marinated Vegetables, Including Eggplant, Summer Squash, Red Onions, Bell Peppers, Mushrooms
• Cheese Plates Including Taleggio And Pecorino Offered With Honey and Artisanall Bread
• Carrot Pineapple Cupcakes With Coconut Cream Cheese Frosting

Decades Dinner Party – Featuring Foods from the 1920s-1950s

• Passed Hors D'oeuvres
  • Sharp White Cheddar Cheese Puffs (Gougères)
  • Crab Cocktail (Crab, Cocktail Sauce, Celery) Endive Boats
  • Blue Cheese Mousse And Crispy Bacon On Cucumber Rounds
• Italian And French Cheeses Featuring Parmigiano-Reggiano, Asiago, Morbier And Taleggio, Assorted Crackers, Fresh And Dried Fruit, Nuts
• Crudités Platter With Roasted Pepper Hummus - Blanched Broccoli, Baby Carrots, Celery Sticks, Cherry Tomatoes And Yellow Bell Peppers
• Cobb Salad - Roquefort Dressing And Red Wine Vinaigrette Offered On Side.
• Champagne And Caviar Table Featuring Water Crackers, Minced Chives, Crème Fraîche , California Estate Select Osetra
• Chef's Station - Chef Carved Beef* Tenderloin And Turkey Breast, Horseradish Sour Cream, Stone Ground Mustard, Silver Dollar Rolls, Parmesan And Roasted Garlic New Potatoes
• Chef's Station - Bananas Foster, Vanilla Ice Cream

Holiday Dinner and Dancing for 150

• Warm Brie with Buttered Almonds, Seasonal Fruit Chutney
• Chef's Station: Hand Carved Beef Tenderloin, Horseradish Crème Fraîche, Silver Dollar Rolls
• Station Chef: Grilled Herbed Chicken Choice of Fettuccine and Asiago Cream Sauce or Diced Tomato, Oregano and Garlic Sauté
• Antipasto Table of Aged and Artisan Cheeses, Italian Meats, Prosciutto Wrapped Asparagus, Tapenade, Grilled Asparagus, Artichokes, Caprese, Grilled Vegetables with Balsamic Syrup
• Caesar Salad and Focaccia
• Chocolate Fountain by Chocolat Noveau
• Specialty Cocktail - Champagne Sangria

Holiday Brunch for 30

• Warm Double Crème Brie, Buttered Almonds and Dried Apricot-Tart Cherry Chutney
• Italian Strata of Crimini and Shiitake Mushrooms, Three Cheeses and Herbs
• Smoked Salmon Platter, Red Onion, Capers, Hot House Tomatoes, Roasted Red and Dutch Baby Gold Potatoes in White Balsamic Vinaigrette
• Bread Basket of Miniature Zucchini Muffins and Blueberry Muffins and Assorted Mini Bagels
• Fresh Fruit Skewers with Honey Yogurt Dipping Sauce of Pineapple, Papaya, Melon, Seasonal Berries

Business Breakfast

• Wild Mushroom, Three Cheese, and Herb Strata
• Spicy Chorizo and Cotija Cheese in Puff Pastry
• Vanilla Yogurt and Berry Parfaits featuring Laura's Gourmet Granola, Vanilla Almond Crunch
• Assorted Pastry Baskets, featuring:
  • Blueberry Scones
  • Cherry Turnovers
  • Miniature Cinnamon Rolls
• Gourmet Coffee Cart featuring made to order Italian coffees and teas

Corporate Anniversary Luncheon

• Brie with Buttered Almonds & Apricot-Tart Cherry Chutney
• Crab and Artichoke Stuffed Mushrooms
• Mixed Baby Greens With Walnuts, Gruyere And Apples in White Balsamic Vinaigrette
• Classic Caesar with Focaccia Croutons
• Seared Beef Medallions in Portabella Mushroom Sauce
• Honey Mustard Glazed Pork Chops
• Roasted Salmon with Crushed Tomatoes, Capers & Kalamata Olives
• Fettuccini in Extra Virgin Olive Oil
• Roasted and Chilled Asparagus Spears with Balsamic Syrup

Birthday Dinner

• Passed Hors d'oeuvres:
  • Salmon Cakes, Caper Crème Fraîche
  • Spicy Chorizo Puffs
  • Southwestern Crab Cakes, Chipotle Aioli
• Buffet
  • French Brie, Aged Gouda , And Marinated Mozzarella
  • Baby Greens With Merlot Poached Pears, Gorgonzola & Candied Walnuts
  • Antipasti of Prosciutto Wrapped Asparagus, Tapenade, Roasted Vegetables, Balsamic Drizzle
  • Penne with Italian Sausage and Spicy Marinara
  • Beef Tenderloin Medallions in Madeira Reduction
  • Margarita Shrimp and Jalapeno Jack Polenta
  • Chef's Dessert Station: Bananas Foster

SAMPLE SEATED AND PLATED EVENTS

Doctoral Achievement Celebration

• First Course
  • Shrimp and Sweet Potato Cakes with Chipotle-Caper Aioli
• Salad Course
  • Salad of Arugula, Goat Cheese and Heirloom Tomatoes, Cider-Citrus Gastrique
• Plat Du Jour
  • Bistecca alla Fiorentina
    • Shallot and Wild Mushroom Orzo Finished with White Truffle Oil
    • Parmesan Stuffed Roma Tomatoes
• Dessert Course
  • White Chocolate and Blueberry Bread Pudding with Amaretto Cream
  • Cheese Course of Taleggio with Balsamic Reduction and Pecorino with Truffled Honey Drizzle

Business Luncheon for 15

• Baby Greens with Gruyère, Granny Smith Apples, Walnuts tossed in White Balsamic Vinaigrette
• Chicken Marsala over Wild Mushroom Orzo
• Roasted Pears with White Chocolate Zabaglione and Rich Chocolate Drizzle

Wine Pairing Dinner for 12

• Amuse Bouche
  • Black Tea Smoked Scallop with Wilted Spinach, Hoisin Vinaigrette
• Soup Course
  • Butternut Squash Soup with Crème Fraîche Swirl
• Plat du Jour
  • New York Strip, Red Wine Sauce
  • Horseradish Crusted Wild Salmon Tournedos, Mustard Cream Sauce
    • Wild Rice Pilaf and Roasted Asparagus
• Dessert
  • Double Deep Chocolate Crème Brulée

ASU Dinner for 100, Plated

• Baby Spinach, Strawberries, Feta Cheese & Candied Walnuts tossed in Poppy Seed Vinaigrette
• Choice of (All served with Sweet Onion Orzo and Roasted Zucchini):
  • Beef Tenderloin in Red Wine Mushroom Sauce
  • Roasted Salmon in Stone-Ground Mustard Cream Sauce
  • Artichoke and Spinach Stuffed Portabella Mushroom
• Lemon Panna Cotta with Blackberry Coulis

Birthday Dinner at 8

• Antipasti
  • Prosciutto Wrapped Asparagus, Balsamic Syrup
  • Gorgonzola Stuffed Calimyrna Figs
  • Double Crème Brie and Apricot Chutney Filled Phyllo Cups
• At Table
  • Baby Spinach, Fresh Strawberries, Chèvre, and Almonds in Poppy Seed Vinaigrette
  • Brined and Grilled Coriander Lime Swordfish with Mango, Jicama and Watermelon Salsa over Jalapeno Jack Polenta
  • Dessert of Individual Lemon Tarts with Blackberry Coulis and Cointreau Soaked Raspberries in Tuile Cups

ASU Dinner for 100

• Baby Spinach, Strawberries, Feta and Almonds, Poppy Seed Vinaigrette
• Choice of
  • Pan-Seared Chilean Sea Bass with Thai Chili Glaze, Coconut Jasmine Rice
  • Romano Crusted Chicken Breast with Smoked Sun Dried Tomato Sauce
  • Roasted Vegetable Filled Chive Crêpes in Herbed Cream Sauce
• Lime Mousse in Chocolate Tulips

Retirement Celebration

• First Course of Shrimp and Sweet Potato Cakes with Chipotle-Caper Aioli
• Two Hearts Salad: Artichoke Hearts and Hearts of Palm, White Balsamic Vinaigrette, Grape Tomatoes
• Pan Seared Beef Tenderloin with Caramelized Shallots and Madeira Wine Sauce
  • Roasted Garlic Yukon Gold Smashed Potatoes
  • Haricots Verts
• Double Deep Chocolate Crème Brulée

Birthday Celebration

• Brie Cups With Mango And Jicama Salsa
• Baby Spinach With Strawberries, Slivered Almonds & Feta In Poppy Seed Vinaigrette
• Shrimp Stuffed Sole With Lemon Cream Sauce
  • Garlic Roasted Brussels Sprouts And Wild Mushroom Rice Pilaf
• Kiwi Lime Mousse In Bittersweet Chocolate Tulip
• Petite White Chocolate Cups With Orange Liqueur Raspberries

Christmas Dinner Party

• Hors d'oeuvres
  • Dos Quesadillas : Brie, Apple and Almond and Smoked Gouda and Asian Pear
  • Signature Southwestern Crab Cakes, Chipotle Aioli
• At Table
  • Salad Of Baby Romaine, Gorgonzola, Merlot Poached Pears And Candied Walnuts
• Blue-Cheese Crusted Beef Tenderloin With Cabernet Wine And Caramelized Shallots
  • Wild Mushroom Orzo And Roasted Asparagus
• Chocolate Cup Duo Of Kiwi Lime Mousse In Bittersweet Chocolate Tulip and Petite White Chocolate Cups With Orange Liqueur Soaked Berries

Hors d'oeuvres Tasting Menu

• Goat Cheese Wontons
• Cucumber Rounds with Blue Cheese Mousse
• Butternut Squash, Apple and Onion Galette
• Artichoke and Orzo Salad
• Asian Chili Glazed Shrimp
• Chicken Satay with Peanut Sauce
• Lemon Curd in Baby Phyllo Cups
• Creamy Coconut Cheesecakes, Kahlua Chocolate Sauce

Intimate Dinner for Four

• Hors d'oeuvres
  • Southwestern Crab Cakes With Chipotle Aioli
• At Table
  • Tuscan White Bean Soup With Parmesan Frico
  • Greens With Almond Crusted Goat Cheese, Anjou Pears & White Balsamic Vinaigrette
  • Lemon Sorbet Finished With Late Harvest Riesling
  • Filet Mignon With Sauce Béarnaise with Roasted Garlic New Potatoes Tri-Colores and Baby Broccoli
  • Chocolate Truffle Cake With Peanut Butter Fudge Glaze

16 Friends Celebrate a Birthday

• At Table:
  • Butternut Squash and Caramelized Onion Soup with Crème Fraîche Drizzle
  • Baby Greens, Candied Pecans, Chèvre, Bosc Pears and White Balsamic Vinaigrette
• Buffet:
  • Grilled Baby Lobster Tail and Champagne Risotto
  • Filet Mignon with Caramelized Shallot and Madeira Wine Reduction
  • Roasted Brussels Sprouts with Garlic Oil
  • Grilled Eggplant and Tomato Towers with Feta and Basil Oil

Plated Dinner for Friends

• Asian Chili Garlic Shrimp
• Butternut Squash Soup With Caramelized Onions, Crème Fraîche Drizzle
• Blue Cheese Crusted Beef Tenderloin In Shallot Cabernet Wine Sauce
• Pan Seared Sashimi Grade Ahi, Pineapple Mango Sweet Thai Chili Salsa
  • Wild Mushroom Wild Rice Pilaf
• Classic Crème Brulee with Orange Liqueur Soaked Berries

Wine Pairing Dinner Party

• Starters
  • Cannellini & Piquillo Pepper Dip with Pita Chips
  • Brie En Croute with Apple-Jalapeno Chutney
• Salad Course
  • Baby Greens Tossed With Balsamic Glazed Figs, Humboldt Fog, and Candied Walnuts, Balsamic Gastrique
• Main Course
  • Horseradish Crusted Salmon Tournedos, Stone Ground Mustard Sauce
  • Herb Crusted Filet Mignon, Cabernet Wine Reduction over Wild Mushroom and Roasted Asparagus Risotto
• Dessert Course
  • Decadent Brulée a Deux: Double Deep Chocolate and Mellow Pumpkin

Elegant Supper for Six

• Crostini of Chevre, Tapenade and Tomatoes
• Butternut Squash and Caramelized Onion Soup with Crème Fraîche Drizzle
• Lemon Almond Stuffed Wild King Salmon over Wild Mushroom Orzo
• Molten Chocolate Cakes with Amaretto Soaked Berries

Dinner for Two – New Home Celebration

• Beef Tenderloin Brochettes - Aioli Mustard Sauce, Horseradish Crème Fraîche
• Three Hearts Salad: Hearts of Palm, Artichoke Hearts, Romaine Hearts, Late Harvest Riesling Vinaigrette
• French Onion Soup, Gruyère Crouton
• Macadamia Crusted Pork Tenderloin, Coconut Jasmine Rice and Sugar Snap Peas with Spicy Black Bean Sauce
• Bananas Foster

Plated Birthday Dinner Celebration and Wine Pairing

• Amuse Bouche
  • Smoked Salmon Mousse, Wasabi Tobiko, Horseradish Sour Cream
• Second Plate
  • Spicy Crab Cakes, Black Bean and Mango Salsa, Chipotle Mayonnaise
• Third Plate
  • Two Hearts Salad, Butter Lettuce, Pearl Tomatoes, White Balsamic Vinaigrette
• Intermezzo
  • Lemon Sorbet
• Fifth Plate
  • Pancetta Wrapped Filet Mignon, Porcini Mushroom Cabernet Sauce
  • Roasted Garlic Mashed Potatoes, Roasted Asparagus with Shallot Butter
• Dessert
  • Angel Food Cake, Grand Marnier Berries, Roasted Strawberry Sauce, Vanilla Whipped Cream

Bridal Luncheon

• Butternut Squash and Caramelized Onion Soup with Crème Fraîche Drizzle
• Chicken Kiev (Chicken Stuffed with Chive Butter)
• Baby Spinach, Strawberries, Feta Cheese and Candied Pecans, Poppy seed Vinaigrette
• Individual White Cakes, Butter cream Icing, Raspberry Coulis