BUFFET SALADS

Farro and Black Rice Salad
with kabocha squash and warm bacon guava vinaigrette

Petite Iceberg Lettuce Slices
with bacon lardons, oven roasted tomatoes,
baguette croutons and Danish blue cheese dressing

Roasted Root Vegetable Salad
an assortment of honey roasted vegetables like:
fingerling potatoes, beets, rutabaga, turnips, heirloom carrots
served with mustard vinaigrette garnished with soft cooked eggs

Spinach and Belgian Endive Salad
with pink grapefruit, pickled red onion, flash fried croutons
and pomegranate vinaigrette

Blood Orange and Arugula Salad
tossed with dates, toasted almonds, and Parmesan curls
with almond oil vinaigrette

Green Bean and Fingerling Potato Salad
with black Mission figs and toasted walnuts
tossed with sherry vinaigrette

Garnet Yam Salad
with pecans and sun dried cherries, orange zest,
cilantro, red onions and red wine vinaigrette

Broccolini Salad
with sliced cremini mushrooms, red onion and sherry vinaigrette


SIDES

Roasted Stuffed Baby Bell Peppers
tri-color peppers filled with black quinoa, fennel, onion and garlic
in a sherry tomato gastrique

Toasted Rice Pilaf
basmati rice steamed in cinnamon and cardamom broth
with lemon zest, toasted almonds and green onions

Roasted Tri Colored Fingerling Potatoes
tossed in fresh herbs and extra virgin olive oil

Leek Bread Pudding
a savory mixture of sliced leeks, toasted brioche bread cubes
and Comte cheese

Potato, Thyme and Tomato Gratin
baked in a roasted red pepper paste with fresh Parmesan cheese

Click here for a downloadable Buffet menu

Click here for a downloadable full Custom Seasonal menu