Buffet
SIDE DISHES & SALADS
Caramelized root vegetable medley
Collard greens and bok choy
in garlic and chili
Crispy Yukon gold potatoes
in fresh herbs
Oven barbecued brussel sprouts
Corn pudding
sautè of sweet corn, baby carrots and fennel
Sautè of baby vegetables
Jasmine and wild rice pilaf
Grilled asparagus in lemon and thyme
Baby lettuce and wild green salad
with sweet tomatoes
Classic Caesar salad
Cucumber raiita
Soba noodles
in toasted sesame dressing with scallions shavings and pepper julienne
Orzo pilaf with baby peas, wild mushrooms and chives
Saffron scented cous cous
with toasted almonds and saltannas
Caribbean rice pilaf with pigeon peas and roasted peppers
Vegetarian jambalaya
with sweet peppers, shallots, squash and baby peas
"Congri" (Cuban style black beans and rice)
sweet potato nutmeg purèe
Forbidden Rice (black rice) salad
with charred peppers, shallots and sweet corn
Vegetarian Pad Thai
Pasta with seasonal vegetables in a basil and garlic dressing
Green lentil salad with tarragon and white balsamic vinaigrette
A-ENTREES
Grilled cumin and lime marinated breast of chicken
in smoked jalapeno adobo sauce
Whole side of oven barbecued salmon
in plum ginger glaze
Salmon tandoori
Mahi-Mahi
in lemon herb peppercorn crust with mango salsa
Short ribs
in red wine sauce
Yellow snapper
in chili tahini sauce
Jerk beef
with mango chutney
Korean barbecue beef
Grilled hanger steak
with red wine shallot sauce
Crispy herb marinated breast of chicken
in balsamic and caramelized garlic glaze
Chicken Diablo
Senegalese chicken Yassa
Chicken in apricot mustard glaze
with chives
Chicken in coconut curry sauce
Paella with shrimp, clams, mussels, caramelized shallots and smoked sausage
Island style roast ham
in tamarind glaze
Herb marinated roast breast of turkey
with cranberry jalapeno relish
Vegetable curry
Moroccan lamb tagine
Leg of lamb with pear chutney
Roast boneless filet of beef in chipotle butter
B-ENTREES*
Shrimp Creole
Shrimp Catalana
Shrimp in Cuban style black bean sauce
Sea bass charmoulla
Halibut
in sweet and spicy plum ginger sauce with crispy fried scallions
Seared tuna au poivre
with capers and lemon relish
Corn crusted halibut
with red pepper sauce and chive oil
Filet mignon
in tamarind and caramelized garlic glaze
Filet mignon in three peppercorn crust
with balsamic shallot compote
Roast leg of lamb
in mustard herb crust with saffron scented jus
Pork tenderloin
in apricot ginger glaze with red peppercorns
Seared pork tenderloin
with black currant glaze and tart apple jam
Seared herb crusted lamb loin chops
with cumin scented yellow tomato chutney
Crispy breast of duck
in ginger and lemon-grass with sweet chili sauce
Grilled jumbo shrimp
with mesquite smoked tomato confit
Chili dusted snapper
with papaya salsa and crispy tortilla garnish
Poussin stuffed
with black rice and sundried cranberries
*B-Entrees are our premium dishes, higher rates may apply