Seafood Presentations
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.
Ratatouille ·
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.
Tabbouleh ·
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.
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he versatile mix-and-match buffet is whatever you want it to be. A picnic? A black tie affair? Anything in between?
