Our Menu

Appetizers

Vegetable Crudite- Assorted vegetables cut to size and served with a creamy ranch dip
Crab Cakes- Crabmeat mixed with breadcrumbs, celery, green onion, red bell pepper, hot sauce and lemon juice. Seared and served with lemon beurre blanc
Spanikopita- Flaky phyllo triangles baked and stuffed with spinach and feta cheese
Tomato Bruschetta- Ripened tomatoes mixed with garlic, balsamic vinegar and fresh basil and served on garlic crostinis
Stuffed Mushrooms- Button mushrooms stuffed with crab or sausage, mixed with breadcrumbs, parmesan cheese and herbs
Artichoke Fritz- Artichoke hearts coated with batter and lightly pan-fried. Served with tomatillo salsa
Spring Rolls- Red and purple cabbage, carrots, jicama, red bell pepper, cilantro and mint wrapped in a rice paper. Served with a spicy soy sauce
Jalapeno and Artichoke Purses- Won ton cups filled with a creamy mixture of jalapenos, artichoke hearts, black olives, and parmesan cheese
Smoked Chicken Phyllos- Smoked chicken, leeks, whole grain mustard and smoked gouda cheese wrapped inside a flaky phyllo dough
Roast Beef Crostini- Marinated eye of round sliced thinly and placed atop a garlic crostini and topped with a horseradish cream cheese
Wild Mushroom Brioche- Blend of exotic mushrooms sauteed with garlic, shallot, whole grain mustard, madeira wine and a hint of cream; placed atop a brioche crouton
Salmon Roll Ups- Smoked salmon filled with cream cheese, red onion, capers, cucumbers ans dill
Crab Salad Cups- Lump crabmeat mixed with green onion, celery, Tabasco and lemon juice and stuffed into a crunchy won ton cup
Wine Country Cheese Display- An assortment of foreign and domestic cheeses garnished with crackers, dried fruits and mixed nuts
Coconut Prawns- Jumbo prawns marinated in cocnut milk blended with shredded coconut, pan fried and served with a mango apricot chutney

Salads

Simply Ceaser- Crisp romaine lettuce tossed with parmesan cheese, garlic croutons, black pepper and Caesar dressing
Perfect Greek- Butter lettuce layered with pickled onions, tomatoes, olives, cucumbers, and feta cheese. Dressed with a fig vinaigrette
Classic House- Spring mix lettuces tossed with carrots, cucumbers, cherry tomatoes and an Italian vinaigrette
New Age- Exotic lettuces mixed with spiced nuts, blue cheese, cranberries and a balsamic vinaigrette

Main Dishes

Chicken Marsala- Chicken breast sautéed with marsala wine, shallots, garlic, and mushrooms
Chicken A La Greek- Breast of chicken marinated in olive oil, herbs, salt and pepper then roasted and topped with chunky tomatoes and greek olives
New York Strip- Seasoned, seared and roasted in the oven; carved to order on the buffet. Served with a creamy mushroom horseradish sauce
Peppered Tri-Tip- Marinated in a five peppercorn medley rub, seared and finished in the oven; carved to order on the buffet
Pork Tenderloin and Caramelized Onions- Roasted pork tenderloin, sliced and topped with a sauce of caramelized onions, whole grain mustard and a hint of cream
Roasted Salmon- Fillet of salmon seasoned and seared, then placed on a bed of corn and topped with roasted red pepper couli
Oven Roasted Prawns- Large prawns marinated in herbs, garlic, olive oil and spices then skewered and roasted. Also available as an appetizer

Accompaniments

Grilled Vegetables- Summer squash, zucchini, mushrooms, asparagus, red onion and beans all tossed in a soy sauce vinaigrette
Roasted Asparagus- Marinated in olive oil, lemon juice, garlic and herbs
Seasoned Green Beans- Green and yellow beans, tossed with herbs and olive oil
Garlic Mashed Potatoes- Yukon gold potatoes whipped with butter, cream and roasted garlic. Additional variations also available
Roasted New Potatoes- Baby red potatoes marinated in garlic, herbs, and olive oil
Asparagus and Asiago Risotto- Slow cooked Arborio rice flavored with vegetable stock and diced asparagus, topped with finely grated asiago cheese
Gouda and Greens Ravioli- Cold pasta stuffed with spinach, swiss chard, parmesan cheese and smoked gouda, tossed in a shallot vinaigrette
Gnocchi- Potato dumplings sautéed with sun dried tomatoes and olive oil. Also available an a pesto cream sauce
Cheese Tortellini- Locally made tortellini in a roasted garlic cream sauce and topped with sautéed wild mushrooms

Desserts

Creme Brulee- Oven baked custard flavored with Irish cream and topped with a layer of caramelized sugar. Served with almond biscotti
Lemon Ice Box Cake- A delicate lady finger crust filled with a tart lemon custard
Chocolate Molten- Heavenly chocolate cake oozing with melted chocolate when cut open
Triple Berry Cobbler- Sweetened raspberries, blueberries and blackberries topped with a biscuit like crust, baked and served with whipped cream

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