Oriental-Style Shrimp ·
A stir fry of Gulf shrimp, and seasonal vegetables with cashew nuts and a tangy Hoisin sauce. Served over Chinese sesame noodles.
Scallops a la Iberia ·
A popular creation of Spain. Poached tender bay scallops topped with a tomato-basil sauce and served atop fluffy white basmati rice.
Irish-Style Swordfish ·
Fresh swordfish fillets marinated with a blend of lemon juice, olive oil, garlic and dill. Grilled to perfection and served with a watercress-yogurt sauce. A favorite of Ireland.
Tuna Tapenade ·
Thick tuna steaks marinated in olive oil and fresh tarragon and served with a Spanish tapenade topping - a variety of imported olives, peppers and tomatoes.
Baked Cod Florentine ·
Fresh cod baked with tomatoes and peppers, served on a bed of seasoned spinach, topped with feta and toasted pine nuts.
Beef and Pork Presentations
American Beef Stew ·
A hearty combination of tender beef chunks, garden vegetables and root vegetables.
Filet Mignon ·
The finest cut of beef, cooked medium rare and served with a rich Burgundy sauce with shallots.
Beef Bourguignonne ·
Tender chunks of beef sirloin simmered in a rich classic Burgundy wine with pearl onions and imported mushroom caps.
Pork Loin Roast ·
Port and herb marinated tenderloin of pork served with a tart cranberrry-pistachio-orange topping.
Side Dish Suggestions
for Buffet Dinners
Turkish Carrot Salad ·
Carrots, oranges, currants, and toasted almonds with a cinnamon-lime dressing.
Armenian Carrots ·
Cardamom roasted baby carrots with almond-lemon taratour sauce.
Festive Endive Salad ·
A colorful combination of Belgium endive, sweet Mandarin oranges, toasted walnuts in an orange-ginger dressing.
Watercress Purée ·
A rich and colorful silky blend of fresh watercress and garden peas with a hint of nutmeg.
Green Beans Oriental ·
Shiitaki mushrooms, tender green beans, red and yellow peppers in a lemon vinaigrette.
Imam Bayildi ·
Turkish stuffed mini eggplant with herbs and toasted almonds.
Vegetarian Sushi Rolls ·
A colorful array served with traditional Japanese wasabi, pickled ginger and shoyo dipping sauce.
An adaptation of the French classic with eggplant, squash, zucchini, peppers, plum tomatoes and white wine.
Mediterranean Grape Leaves ·
Vine leaves stuffed with exotically spiced basmati rice. Served with a yogurt-dill sauce
Indonesian Tofu ·
Grilled tofu cubes dressed with a peanut-coconut sauce over ginger-lime cucumber rings.
Crispy Parmesan Polenta Triangles ·
Individually garnished with a variety of colorful toppings: sun dried tomato pesto, black olive tapenade, and cilantro chutney.
Spanish Potato Torta ·
Layered roasted potato and garlic cakes with hazelnut-tomato romesco sauce.
Country French Potato Salad ·
New potatoes, fresh herbs and red onions in a creamy Dijon dressing.
Garden Couscous ·
Thinly-sliced carrots, zucchini, and plum tomatoes seasoned with cumin and coriander-scented semolina grains.
Sweet Couscous ·
Fluffy Mid Eastern couscous, sweet dried imported cranberries and toasted almonds, seasoned with a hint of nutmeg.
Cracked bulgur wheat with garden greens, olive oil, lemon and mint.
Crab Medley Salad ·
A blend of lump crab meat, seasonal baby corn, red and green peppers, with penne pasta in a tomato-basil dressing.
Seafood Barley Salad ·
Shrimp and scallops with pearl barley in a lemon vinaigrette.
Salmon Salad ·
A blend of fresh Norwegian salmon, artichoke bottoms and sautéed spinach. Served with spinach linguine.