CUISINE Sample Menus

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M ENU ONE Butlered Hors d’oeuvres TU N A TATAKI O N WO NT O N C RIS P Diced fresh tuna tossed with thinly sliced scallions, Sriracha, sweet chili garlic, and a touch of sesame oil. Served chilled atop a wonton square and garnished with toasted sesame seeds. M A C AND C HEES E PO PPERS Panko-crusted, fried petite spheres of homemade mac and cheese. BBQ S PRING RO LLS Crispy spring rolls filled with pulled pork BBQ and a little BBQ sauce, fried, bias cut, and served with a BBQ dipping sauce on the side.

Dinner Buffet P IQ U A N T CH ICK EN WIT H LEMO N AND CAPERS A comforting, melt-in-your-mouth Italian classic made with butter, white wine, lemon, capers and boneless chicken breasts. BRA ISE D BO NELES S BEEF S HO RT RIBS Fork tender boneless beef short ribs that have simmered in a stock with carrots and onions. Served sliced with the braising sauce. E AS T ERN S HO RE PAS TA A sauté of mushrooms, crabmeat, garden peas, fresh chives, and cream served over penne pasta. ROA STE D HERB YUKO N GO LD PO TAT O ES Tossed with herb oil, salt and pepper, then roasted until golden. VEGETABLES VERDE Green beans, zucchini, and Brussels sprouts, sautéed with olive oil and minced shallots. FRES HLY BAK ED BREADS Served with butter.


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