Sample dinner menus


Appetizer

Mango and toasted coconut in the midst of mixed greens along with light lime coconut vinaigrette

Main course/ Entree

Pork tenderloin wrapped in Smokey bacon with an apple tarragon topping on a bed of green lentils along with a tangy mustard sauce

Dessert

Mascarpone cheese filled with a strawberry blueberry blend on a bed of a light and refreshing coconut rum sauce

 

 

Appetizer

Tender Baked Lobster Tails Stuffed In The Company Of Shrimps & Fine Herbs

Main course/ Entree

Beef Tenderloin Coated With A Mixture Of Blue Cheese & Thyme On A Rich Mushroom Cabernet Sauvignon Sauce

Light & Fluffy Potato Swirls As Well As A Hint Of Horseradish & Nutmeg

Tender Pieces Of Asparagus, Fresh Parmigiano Reggiano Delicately Tucked Into Fresh Vine Ripened Tomatoes Baskets

Dessert

Juicy Strawberries Marinated In Grand Marnier Layered Between Delicate Sponge Cake Topped With Fresh Whipped Cream

 

 

Appetizer

Grilled succulent jumbo Shrimps marinated with garlic, lemon skewered together with sun dried tomatoes and fresh basil On a bed of sesame seed rice

Cajun chicken skewer on a bed of sesame seed rice

Main course/ Entree

Blue Cheese Crusted Beef Tenderloin With A Rich Cabernet Sauvignon Sauce

Crisp Green Beans Rolled In Smokey Bacon

Roasted Baby New Potatoes Shaped Like Mushrooms & Lightly Seasoned

Dessert

Barbecued Sensational Strawberries, Tart Granny Smith Apples, Firm Bananas, Succulent Peaches, Luscious Plums Marinated In Grand Marnier Nestled On Velvety Vanilla Ice Cream Topped With Crunchy Cinnamon Tortilla Along With Fresh Whipped Cream

 

 

Appetizer

Chicory Salad with Pears toasted Walnuts and Maple Vinaigrette

Main course/ Entree

Pesto wrapped fresh Salmon in prosciutto Tender grilled asparagus Fettuccini tossed in fresh Parmesan and herbs

Dessert

Penne a cotta with a soothing taste of Irish cream plus a base of chocolate gram wafers with a chocolate drizzle

 

 

Appetizer

Juicy Escargot in a garlic port mushroom sauce along with prosciutto baked with a crunchy Asiago cheese topping

Main course/ Entree

Seared tender duck with julienne zucchini, butternut squash with balls of sweet potatoes on a bed of Chamboard sauce

Dessert

Fresh strawberries soaked in Grand Marina tucked into lightly baked Meringue spirals on a bed of a strawberry coulee

 

 

 

Appetizer

Tender Baked Lobster Tails Stuffed In The Company Of Shrimps & Fine Herbs

Main course/ Entree

Beef Tenderloin Coated With A Mixture Of Blue Cheese & Thyme On A Rich Mushroom Cabernet Sauvignon Sauce

Light & Fluffy Potato Swirls As Well As A Hint Of Horseradish & Nutmeg

Tender Pieces Of Asparagus Fresh Parmesan Cheese Tucked Into Vine Ripened Tomatoes Baskets

Dessert

Barbecued Sensational Strawberries, Tart Granny Smith Apples, Firm Bananas, Succulent Peaches, Luscious Plums Marinated In Grand Marnier Nestled On Velvety Vanilla Ice Cream Topped With Crunchy Cinnamon Tortilla Along With Fresh Whipped Cream

 

 

Appetizer

Vibrant Pieces of Broccoli Simmered in a light Chicken Broth topped off with a Splash of Cream

Main course/ Entree

Seared Chicken Breast filled with Black Olive Tapenade and Fresh Parmesan Cheese

Chardonnay Basil Broth Wild Rice with Roasted Garlic, Almond Risotto in the midst of Acorn Squash Shaped into balls with White Wine

Dessert

Toasted Sunflower Seeds Lemon and Poppy Seed White Cake with a Tangy Raspberry Coulis

 

Appetizer

Egg Crepes rolled with Cream Cheese Fresh Dill, Asparagus and Smoked Wild Salmon

Baked Butternut Squash Soup in the company of Carrots, Celery and Orange Zest

Main course/ Entree

Juicy White and dark Turkey with Stuffing along with a Flavorful Gravy Roast New Potatoes with Herbs Tender Broccoli Florets

Lightly Seasoned Barbecued Red and Yellow Plus Orange peppers tossed in a Balsamic Marinade

Seared Encrusted Tofu Marinated in Soy Tomato Ginger topped with Peach Chutney

Dessert

Arrangement of Fresh Strawberries, Grapes, Cantaloupe, Honeydew, Oranges, Pineapple, and Watermelon

Appetizer

Sauted Mushrooms with layers of Flaky Phyllo with a Spinach Sauce and a Merlot Swirl

Main course/ Entree

Black Olive Stuffed Chicken Breast with a Pine Nut Risotto Cake

Rapini & Roast Garlic Basil Broth

Dessert

Coconut Tarts with Chocolate and Coconut Cream

 

 

Appetizer

Succulent Lobster Tails Stuffed With Sauted Shrimps In Addition To Fresh Herbs on a Bed of Mixed Greens Along With a zesty Caper and Honey Lemon Vinaigrette

Main course/ Entree

Succulent pieces of AAA’ Grade Beef with an Infusion of Mouth-Watering Spices

Crisp pieces of Asparagus, Fresh Parmesan Cheese Tucked into Fresh Vine Ripened Tomatoes Baskets

Roasted New Potatoes Shaped like Mushrooms With a Hint Of Garlic

Dessert

Delicate and fluffy semi-sweet dark Chocolate Mousse layered with a Crunchy Chocolate Cookie base together with Fresh Whipped Cream

 

 

Appetizer

Seared Scallops With A Vermouth Saffron Chive Sauce Along With Sauted Baby Spinach

Main course/ Entree

Beef Tenderloin Coated With A Mixture Of Blue Cheese Fresh Thyme On A Bed of Cabernet Sauvignon Sauce Topped With Fresh Crisp Onion Rings

Light and Fluffy Potatoes With a Hint of Horseradish

Tender pieces of Asparagus Fresh Parmesan Cheese Tucked into Fresh Vine Ripened Tomatoes Baskets

Dessert

Decadent And Luscious Layers Of Chocolate Cake Filled With Cherries, Whipped Cream Topped With Crisp Cookie Clock Hands On A Bed Of A Light Raspberry Coulis

 

 

Appetizer

Moroccan Lamb Kabobs On A Bed Of Curly Endive, Radicchio, & Mache With A Tazziki Sauce

Main course/ Entree

Seared Orange Roughy With A Lemon Mushroom Bur Blanc Sauce Sauteed Sugar Snap Peas Lightly Seasoned Roasted New Potatoes Shaped Like Mushrooms

Dessert

Strawberry Shortcake Topped With Fresh Whipped Cream

 

 

Appetizer

Tender Romaine leaves with crisp bacon freshly grated Parmesan cheese croutons as well as a light and zesty garlic and lemon dressing

Main course/ Entree

Barbecued tender New York strip seasoned with fresh herbs

Zucchini, red and green peppers simmered in tomatoes oregano garlic wrapped in Swiss chard bundles

Sautéed wild mushrooms blended into swirls of Parmesan polenta

Crunchy baked tri-colored Chicken strips

Dessert

Arrangement of Fresh Strawberries, Grapes, Cantaloupe, Honeydew, Pineapple, Watermelon as well as a Pineapple Swan Show Piece

 

 

Appetizers

Barbecued Moroccan Lamb Kabobs On A Bed Of Curly Endive, Radicchio With A Zesty Tzatziki Sauce
Succulent Grilled Garlic, Tarragon & Lemon Shrimps Kabob

Main course / Entree

Tender Beef Tenderloin Coated With A Port Mushroom Duxcelle Wrapped In A Flaky Puff Pastry In The Company Of A Rich Mushroom Cabernet Sauvignon Sauce
Tomato Baskets Stuffed With Asparagus & Fresh Parmesan Cheese
Roasted Baby New Potatoes Shaped Like Mushrooms & Lightly Seasoned

 

 

Appetizer

Sauted Shrimps, Green Peppers, Onions & Celery Simmered In A Cajun Bisque

Main course / Entree

Moroccan Lamb Kabobs with A Hint Of Mint Accompanied By A Zesty Tzatziki Sauce
Fluffy Couscous Tossed with Fresh Parsley, Chickpeas & Pistachios
Barbecued Tender & Juicy Asparagus

 

 

Dessert

Light & Refreshing Mascarpone Panna Cotta Served On A Bed Of Pomegranate Jelly

 

 

Appetizer

Fresh Peppery Arugula With Sweet Ripe Strawberries And Roasted Hazelnuts Sprinkled With Mild Goat Cheese Drizzled With An Hazelnut Shallot Vinaigrette

Main course / Entree

Rainbow Trout Baked In Parchment With Tomatoes, Mushrooms, Onions, Fresh Dill And Basil
In Addition To Roasted Sesame Seed Rice Pilaf
Barbecued Mixed Peppers With Garlic And Herbs In A Balsamic Marinated

Dessert

White Chocolate Truffles Together With Vanilla and Grand Marnier
In The Midst Of A Vibrant Bottom Of Assorted Sugars Served On The Half Shell

 

Appetizer

Seared Scallops With A Vermouth Saffron Chive Sauce Along With Sauted Baby Spinach

Main Course / Entree

Beef Tenderloin Coated With A Mixture Of Blue Cheese Fresh Thyme On A Bed of Cabernet Sauvignon Sauce
Light and Fluffy Potatoes With a Hint of Horseradish
Tender pieces of Asparagus Fresh Parmesan Cheese Tucked into Fresh Vine Ripened Tomatoes Baskets

Dessert

Decadent And Luscious Layers Of Chocolate Cake Filled With Cherries, Whipped Cream Topped With Crisp Cookie Clock Hands On A Bed Of A Light Raspberry Coulis

Appetizer

Mushroom Duxcelle with Port and Baked in Light Flaky Puff Pastry
Egg Crepes rolled with Cream Cheese Fresh Dill, Asparagus and Smoked Wild Salmon
Baked Butternut Squash Soup in the company of Carrots, Celery and Orange Zest

Main Course / Entree

Juicy White and dark Turkey savory stuffing along with a Flavorful Gravy Seared Encrusted Tofu Marinated in Soy Tomato Ginger topped with Peach Chutney
Roast New Potatoes with Herbs
Tender Broccoli Florets Lightly Seasoned
Barbecued Red and Yellow Plus Orange peppers tossed in a Balsamic Marinade

Dessert

Arrangement of Fresh Strawberries, Grapes, Cantaloupe, Honeydew, Oranges, Pineapple, and Watermelon

Appetizer

Boston Bib with Oranges Segments, Finely Sliced Red Onions with Toasted Sesame Seed and Honey Dressing

Main Course / Entree

Grilled Flank Steaks Together with Soya, Ginger Marinate
Plump Bay Scallops Skewers along with a Assortment of Tangy California Ripe Olives, Mild Leeks, Red peppers Brushed with Dijon Lemon Caper Sauce
Long Grain Rice Sauted with Shallots and Saffron
Grilled Ripe House Tomatoes finished with Fresh Basil, Pine Nuts and Parmesan Cheese

Dessert

Barbecued Bananas, Crisp Granny Smith Apples Peaches, mango’s With Sweet Pineapples, Juicy Strawberries, Marinated with Grand Marnie Topped with Crunchy Julienne Tortillas

Appetizers

Fresh Baby Spinach with Roasted Hazelnuts, Fresh ripe Strawberries and Tangy Goat Cheese along with a Zesty Shallot Vinaigrette

Wild Salmon marinated in Maple Syrup With a thin crust of Fresh Black Pepper Grilled On a Skewers

Barbecued Beef Skewers with Chocolate, Cumin, Cilantro, Tomatoes, Garlic and Green Chiles

Firm Chicken Breasts infused with Lemon, Garlic as well as a hint of Cayenne Grilled on a Skewer

Pork with Ginger and Onion Vinaigrette Grilled on a Skewer

 

 

Main Course / Entree

Barbecued Juicy Grade A Steaks in a Marinated Mixture of Herbs and Spices
Grilled Lobster Tails Stuffed with Tender Shrimps
Barbecued Baby New Potatoes rubbed together with Thyme, Oregano and Garlic brushed lightly with Olive Oil
Medley of Barbecued Red, Yellow, Green peppers and Onions Marinated in a Basil Vinaigrette

Dessert

Light and fluffy Raspberry Mousse topped with Fresh Whipped Cream and Chocolate Shavings

Appetizer

Grilled Shrimps along with shredded mangos, green onions, fresh limes, Garlic with a hint of Jalepeno chutney

Main Course / Entree

Tender juicy firm Chicken breasts along with a sweet red pepper coulee
Cauliflower topped with hard-boiled eggs fresh breadcrumbs, garlic and parsley
Sautéed onions, fluffy rice pilaf simmered in a light chicken broth

Dessert

Semi sweet chocolate moist cake with mocha sauce, cappuccino froth together with an Orange Marmalade mint Compote

Appetizer

Celery, Carrots, Scallions, Parsley, Bok Choy, Tofu in a Light and Refreshing Chicken Broth along with Soba Noodles

Main Course / Entree

Pork Loin Stuffed with Apples and Sweet Onions in a Light Apple Shallot Sauce
Couscous with Sauted Onions, Celery, Currants, Toasted Pine Nuts Wrapped in Barbecued Zucchini Bundles

Dessert

Coffee Creme Burlee

Appetizer

Tender Spinach Leaves in the Company of Mandarin Oranges, Red Onions along with a Zesty Bacon and Honey Dressing
Sauted Calamari With Red Pepper Flakes Toasted Pine Nuts, Capers and Fresh Herbs

Main Course / Entree

Seared Orange Roughy As well As a Tangy Grapefruit Ginger white wine sauce
Slowly braised Veal Shanks Simmered in a Mouth-Watering Wine Broth of Tomatoes, Carrots, Celery Along With Garlic and Fresh Herbs
Brown and Wild Rice Pilaf
Crisp pieces of Asparagus, Fresh Parmesan Cheese Tucked into Fresh Vine Ripened Tomatoes Baskets

Dessert

Baked Apples Covered With a Crunchy Topping On a Bed of Raspberry Coulee

Appetizer

Tender Romaine Leaves with Crisp Bacon Freshly Grated Parmesan Cheese Croutons as Well as a Light and Zesty Garlic and Lemon Dressing

Main Course / Entree

Beef Tenderloin coated with a mixture of Blue Cheese and Thyme on a Bed of Cabernet Sauvignon Sauce topped with Fresh Crisp Onion Rings Light and Fluffy Potatoes With a Hint of Horseradish Tender pieces of Asparagus Fresh Parmesan Cheese Tucked into Fresh Vine Ripened Tomatoes Baskets

Dessert

Chocolate Pasta with Fresh Berries, Roasted Almonds Served With a Tangy Raspberry Coulis Sauce

Appetizer

Oyster Mushrooms with layers of Flaky Phyllo with a Spinach Sauce and a Merlot Swirl

Main Course / Entree

Grilled tender veal chops along with fresh basil, garlic in a refreshing Dijon cream sauce
Tender pieces of asparagus Parmesan cheese and butter Tucked into fresh vine ripened Tomatoes Baskets Grilled polenta infused with a wild mushroom broth

Dessert

Butterscotch-Glazed Apples in a Crisp Leaf with an Apple Fritter and Calvados Cider

Appetizer

Mango and toasted coconut in the midst of mixed greens along with light lime coconut vinaigrette

Main Course / Entree

Grilled mouth-watering veal chop in a zesty balsamic marinade of fresh rosemary, garlic thyme and parsley Barbecued Red and Yellow along with Orange peppers tossed in olive oil
Roasted new potatoes shaped like mushrooms with a hint of garlic

Dessert

Barbecued apples with goat cheese marinated raisins in apple brandy and topped off with pine nuts and drizzled with honey

Appetizer

Succulent Lobster Tails Stuffed With Sauted Shrimps In Addition To Fresh Herbs on a Bed of Mixed Greens Along With a zesty Caper and A Honey Lemon Vinaigrette

Main Course / Entree

Tender Beef Tenderloin Coated with a Port Mushroom Duxcelle Wrapped in a Flaky Puff Pastry in the Company of a Rich Mushroom Cabernet Sauvignon Sauce
Crisp pieces of Asparagus, Fresh Parmesan Cheese tucked into Fresh Vine Ripened Tomatoes Baskets With Roasted New Potatoes Shaped like Mushrooms With a Hint Of Garlic

Dessert

Pears simmered in a vanilla and lemon infusion gently filled with a Light And Fluffy White Chocolate Mousse
Garnished With Pistachios Fresh Berries As Well As A Grand Marnier Sauce

Appetizer

Slow Roasted Beets, Juicy Oranges as well as Fennel, Toasted Hazelnuts Marinated in Fresh Mint Shallot Balsamic Vinaigrette Topped with Tangy Feta Cheese

Main Course / Entree

Tender Beef Tenderloin Coated with a Port Mushroom Duxcelle Wrapped in a Flaky Puff Pastry in the Company of a Rich Mushroom Cabernet Sauvignon Sauce
Crisp pieces of Asparagus, Fresh Parmesan Cheese Tucked into Fresh Vine Ripened Tomatoes Baskets
Rolled Potato Balls Encrusted with a Mixture of Ground Almonds and Breadcrumb

Dessert

Creamy Custard with an Infusion of Vanilla in Addition to a Touch Of Coffee Covered with melted sugar

Appetizer

Sautéed Yukon Gold Medallions Topped with a tantalizing Smoked Trout Mousse Rosettes
Wedges of Avocados, Slices of Oranges, and Grapefruits Drizzled with Jalapeno and Rosemary Vinaigrette Arranged on Boston bib sprinkled with fresh Pomegranates and Roasted Pine Nuts

Main Course / Entree

Atlantic salmon glazed with A lemony mustard dill sauce Baked on a cedar plank
Tender pieces of Asparagus Parmesan cheese and butter Tucked into fresh vine ripened Tomatoes Baskets
Garlic, carrots, onions, chickpeas sautéed then tossed in a Couscous Pilaf With toasted almonds

Dessert

Pears simmered in vanilla and lemon infusion Gently filled with a light and fluffy white chocolate mousse
Garnished with Pistachios, fresh berries and a Grand Marnier Sauce

Appetizer

Tender baked Lobster tails stuffed with shrimp with fine herbs Salad

Salad

Speckled Quail eggs on a bed of mixed greens with a bacon vinaigrette served in a potato nest

Main Course / Entree

Grilled Black Angus beef in a zesty balsamic and garlic in a fresh herb marinade
Wild mushroom polenta with fresh oyster,porcini, morels mushrooms garlic and herbs
Cedar plank medley of carrots, red peppers, broccoli, snow peas, Roma tomatoes asparagus and celery

Dessert

Crisp Phyllo pastry dusted with Chinese five spice layered with a light orange cream base with sections of mandarin oranges

Appetizer

Arugula with julienne Fennel, Apples, Mandarin oranges, Pomegranates with a tangy Shallot Vinaigrette

Main Course / Entree

Lobster Risotto on a bed of spinach with a Lemon Grass Ginger Sauce
Medley of fresh vegetables baked on a cedar plank with a tangy cilantro lime sauce

Dessert

White and Dark Chocolate Dipped Strawberries Filled with your Favorite Spirits

Appetizer

Crisp Romaine leaves tucked into fresh toasted whole wheat baguette drizzled with a infusion of Balsamic, Garlic Rosemary Vinaigrette

Main Course / Entree

Beef Tenderloin coated with a mixture of Blue Cheese and Thyme With a Cabernet Sauvignon Sauce topped with Fresh Crisp Onion Rings
Light and fluffy potatoes with a hint of Horseradish and Nutmeg
Tender pieces of Asparagus Fresh Parmesan Cheese Tucked into Fresh vine ripened Tomatoes Baskets

Dessert

Chocolate pasta with Fresh Berries, Roasted Almonds served on a Tangy Raspberry Coulis

Appetizer

Baked Butternut Squash Soup in the company of Carrots, Celery and Orange Zest Garnished with Sauteed Cornmeal Leeks

Main Course / Entree

Seared Parmesan crusted Rack of Lamb with Zesty Tomato Mint Sauce of Fresh Garlic and Shallots served along with Crisp Green Beans wrapped in Smoky Bacon in addition to Roasted Sesame Seed Rice Pilaf

Dessert

White Chocolate Truffles together with Vanilla and Grand Marnier in the midst of a vibrant bottom of assorted sugars served on the Half Shell

Appetizer

Mixed baby greens fresh pears tossed with roasted Walnuts along with a Maple Vinaigrette

Main Course / Entree

Well aged steaks grilled with a Cabrnet Sauvignon Jus with Yukon Gold Potatoes piped into a crisp Potato shell in the company of grilled tender Asparagus

Dessert

Delicate and fluffy semi-sweet dark chocolate mousse layered with a crunchy chocolate cookie base together with fresh whipped cream

Appetizer

Oyster Mushrooms with layers of flaky phyllo on a bed of spinach sauce and a Merlot swirl

Main Course / Entree

Tender juicy Prime Rib rubbed with Rosemary and herbs along with Flavorful beef jus accompanied by Light and airy Yorkshire Pudding
Roasted new potatoes shaped to resemble mushrooms with a hint of garlic
Tender pieces of Asparagus Fresh Parmigiano Reggiano Delicately tucked into fresh vine ripened tomato baskets

Dessert

Roasted Strawberries with pink peppercorns with Vanilla ice cream
Served in a crisp Pine nut cookie cup with a Balsamic and Basil Syrup

Appetizer

Vibrant pieces of Broccoli simmered in a light Chicken Broth topped with a splash of cream

Main Course / Entree

Seared Chicken Breasts filled with black Olive Tapenade and fresh Parmesan Cheese along with a Chardonnay Basil Broth Wild Rice with roasted Garlic,Almond Risotto in the midst of Acorn Squash Shaped into balls, white wine and toasted Sunflower Seeds

Dessert

Lemon and Poppy seed white cake with a Raspberry Coulis

Appetizer

Celery, Crunchy Cucumbers, Earthy Cilantro, Green Onions,Lemons in a refreshing Tomato Broth with a hint of Jalapeno and Garlic severed in a chilled Tomato cup

Main Course / Entree

Fennel encrusted Salmon with roasted Carrot Sauce on a bed of light Rice Pilaf as well as Medley of barbecued Red, Yellow, Green Peppers and Sweet Onions Marinated in a Basil and Garlic Vinaigrette

Dessert

Barbecued juicy Pineapple with a creamy Vanilla ice cream

Appetizer

Mixed baby greens with Honey roasted Pecans along with a tangy Feta Cheese In the company of a flavorful Cranberry Vinaigrette

Main Course / Entree

Juicy slow roasted Beef served together with sauted Garlic, Shallots and Fresh Thyme as well as a Cabernet Sauvignon Sauce
Light and fluffy Potato swirls with a hint of roasted Garlic and Chives
Medley of barbecued Onions, Red, Yellow and Green Peppers marinated in a Balsamic and Garlic Vinaigrette

Dessert

Decadent and luscious layers of Chocolate cake filled with Cherries and fresh whipped cream topped with a crisp cookie clock hands on a bed of a tangy Raspberry Coulis

Appetizer

Fresh peppery Arugla with sweet ripe Strawberries andRoasted Hazelnuts sprinkled with Tangy Goat Cheese serverd in a toasted corn cup drizzled with a zesty Hazelnut and Shallot Vinaigrette

Main Course / Entree

Seared tender Chicken breasts in the midst of apples, onions, green peppers, Celery, bananas, coconut together with a tart and zesty Curry sauce
Serverd on a bed of Steamed Rice

Dessert

Grated Walnuts baked in a flowerless shell until shaped followed by fresh Rosettes of coffee flavored whipped cream

Appetizer

Mixed baby greens with Honey roasted Pecans along with tangy Feta Cheese in the company of a flavorful Cranberry vinaigrette

Main Course / Entree

Tender Venison glazed with Cabernet Sauvignon along with a roasted Carrot and Balsamic sauce in addition to a carrot horseradish jam on a bed of toasted Chive Barley together with crisp Asparagus

Dessert

Barbecued sensational Strawberries, tart Granny Smith Apple, Firm Bananas, succulent Peaches, luscious Plums marinated in Grand Marnier nestled on velvety vanilla ice cream topped with crunchy Cinnamon Tortilla along with fresh whipped cream

Appetizer

Celery, Carrots, Scallions, Parsley, Bok Choy, Tofu in a Light refreshing Chicken Broth along Soba noodles

Main Course / Entree

Pork Loin Stuffed with Apples and Sweet Onions in a Light Apple Shallot Sauce
Couscous with Sauted Onions, Celery, Currants Toasted Pine Nuts Wrapped in Barbecued Zucchini Bundles

Buffet

Tender Romaine Leaves with crisp Bacon freshly grated Parmesan cheese as well as a light and zesty Garlic and Lemon dressing

Chopped Garlic fresh Parsley unsalted butter spread over crusty bread with melted chewy Mozzarella Cheese

Barbecued plump and juicy Scallops with Tomato Concasse in a refreshing Vermouth Saffron Chive Cream Sauce

Tangy Lemon and Thyme grilled jumbo Shrimps with Sun-Dried Tomatoes,and fresh Basil leaves on a skewer

Sauted julienne Carrots nestled with Pearl Onions then wrapped in bundles of Leeks and Barbecued

Sliced New Potatoes baked in a creamy Onion and Parmesan sauce

Barbecued fall off the bone Baby Back Ribs in addition to a flavorful smokey tomato sauce

Delightful Peaches and Cream Corn on the cob steamed in their own husks Served with melted Butter

Sweet Pineapple,sensational Strawberries, tart Granny Smith Apples, firm Bananas, Succulent Peaches, luscious Plums marinated in a Grand Marnier on a Velvety Vanilla ice cream topped with a crunchy Cinnamon Tortilla along with fresh whipped cream

Buffet

Crusty Rolls with creamy butter

Crisp Romaine together with fresh bacon bits, crunchy croutons and Parmesan Cheese in addition to a tangy and light Caesar dressing

Iceburg Lettuce with Carrots,Tomatoes,Cucumbers,Radishes Along with Italian and Ranch dressing

Tender potatoes marinated in a flavorful mixture or vinegar,onions and seasonings then blended with bacon, hard boiled eggs and pickles

Grilled moist and tender Chicken breasts seasoned with lemon, fresh garlic,oregano and hot sauce

Medley of grilled Carrots,Red,Green and Yellow Peppers,Broccoli,Snow Peas,Aspargus,and Celery Marinated in a Balsamic and Garlic Sun Dried Tomatoes in a fresh Basil Vinaigrette

Succulent aged Steaks barbecued with a Infusion of mouth-watering spices

Roasted New Potatoes along with a hint of Garlic

Barbecued juicy Hotdogs

Hand formed lean Ground Beef patties grilled to perfection

Arrangement of fresh Strawberries,red and green Grapes,Cantaloupe,Honeydew Oranges,Pineapple,Watermelon as well as a Pineapple Swan Showpiece