Buffet

Summer Wedding

~ Drinks ~

Ice water with sliced lemon

Pink lemonade

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~ Passed hors d’oeuvres ~

Samosas in puff pastry

Rosemary raisin crisps with goat cheese

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~ On each table ~

Mixed greens with toasted pecans, slivered California dried apricots, and balsamic vinaigrette

Baguette and butter

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~ Buffet Dinner ~

Spicy chickpea stew

Thinly sliced baked chicken breast with cumin-cardamom spice mix

Poached salmon garnished with Greek yogurt, tomato and basil

Golden rice pilaf with diced tomato and parsley

Chopped salad with cucumbers, tomato and red onion

Pitted Greek olives, diced feta cheese

Fruit platter

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~ Dessert Table ~

Assorted Indian sweets

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~ Wedding cake ~

Lemon pound cake

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Coffee and decaf available upon request

Summer Wedding Buffet

~ Drinks ~

Sparkling ginger punch with lemon, lime and pineapple juice

Iced tea

Ice water

San Pellegrino

~

~ Passed hors d’oeuvres ~

Herbed goat cheese and plum tomato canapés

Crostini with minted pea pesto, pickled red onion, and micro greens

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~ At each table ~

Assorted breads with herbed butter and olive oil

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~ Buffet dinner ~

Grilled lamb with tomato-fennel seed vinaigrette

Baked chicken breast with cumin-coriander spice rub

Hummus and spicy roasted eggplant and red pepper spread served with pita

Watermelon salad with cucumber, feta, and basil

Orzo salad with julienned zucchini, feta and dill

Green bean salad with cherry tomatoes and a splash of olive oil and Banyuls vinegar

Fruit platter

~

~ Dessert table ~

Chocolate brownies with hint of cinnamon

Lemon squares

Honey pecan squares

Baklava

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Local coffee and decaf, and organic tea assortment

Fall Wedding Buffet

~ Drinks ~

Sparkling apple and pear punch

Ice water

San Pellegrino

~

~ On each table ~

Baskets of baguette

served with roasted cherry tomatoes and garlic with fresh mozzarella, sea salt and olive oil

~

~ Stationary and passed hors d’oeuvres ~

Cheeseboard with assorted crackers, dried fruits, nuts and charcuterie

Crostini with artichoke walnut pesto

Butternut squash empanadas

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~ Buffet dinner ~

Roast loin of pork with mustard peppercorn glaze and cider gravy

Pear, leek and gruyère strudel

Scalloped potatoes baked in cream

Maple roasted brussel sprouts and carrot batons

Mixed greens with white balsamic vinaigrette

Fruit platter

~

~ Wedding Cake ~

Carrot cake with cream cheese icing

~

Local coffee and decaf, and organic tea assortment

Winter Wedding Buffet

~ Drinks ~

Sparkling cranberry punch

Ice water with lemon

San Pellegrino

~

~ Passed hors d’oeuvres ~

Mini croque monsieurs with gruyère, béchamel, and wild mushrooms

Pear, leek, and gruyère turnovers

Spinach parmesan balls with house spicy mustard

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~ At each table ~

Baguette with butter

~

~ Buffet dinner ~

Grilled, marinated lamb

Boneless chicken breast with rosemary, lemon and garlic

Phyllo packets with spinach, mushrooms, goat cheese, and pine nuts

Curried lentil salad

Green bean and tomato salad

Mixed greens with julienned vegetables and balsamic vinaigrette

Fruit platter

~

~ Wedding Cake ~

Chocolate truffle cake with dark chocolate glaze

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Local coffee and decaf, and organic tea assortment

Vegan Menu

~ Drinks ~

Sparkling cranberry punch

San Pellegrino

Ice water

~

~ Passed hors d’oeuvres ~

Savory Chinese pastries with shredded vegetables and chives

Mushroom caps stuffed with spinach and mushrooms

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~ Buffet dinner ~

Medley of vegetables, roasted potatoes and sweet potatoes served with a sweet and spicy peanut sauce and curried tofu mango chutney dip

Spicy carrot dip with black olive garnish, served with pita

Grilled marinated tofu with Shiitake mushrooms

Szechuan eggplant noodle salad

Couscous salad with pine nuts and ginger

Spinach salad with julienned vegetables and Thai inspired vinaigrette

~

~ Dessert ~

Fresh fruit platter

Mixed dried fruits and roasted nuts

Local coffee and decaf and assorted organic teas

~

Vegan Menu

~ Drinks ~

Sparkling cranberry punch

San Pellegrino

Ice water

~

~ Passed hors d’oeuvres ~

Pizza with caramelized onions, vegan herbed ricotta, and walnuts

Flax seed and rye bread canapés with herbed ricotta, avocado, pickled onion, and micro greens

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~ On each table ~

Crostini with lima bean “hummus”

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~ Buffet dinner ~

Stuffed pasta shells with herbed ricotta and spicy garlic tomato sauce

White bean salad with caramelized onions, tomato and basil

Green bean and cherry tomato salad with Banyuls red wine vinegar

Fennel, watercress and radicchio salad with balsamic vinaigrette

~

~ Dessert ~

Fruit platter

Mixed dried fruits and nuts

Vegan chocolate cake

~

Local coffee and decaf and assorted organic teas

Vegan Menu

~ Drinks ~

Pink lemonade

San Pellegrino

Ice water

~

~ Passed hors d’oeuvres ~

Baby black bean cakes with pineapple salsa

Roasted potato skins with avocado salsa

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~ On each table ~

Baguette and olive oil

~

~ Buffet dinner ~

Saffron rice pilaf with tomatoes and parsley

Cumin scented bean stew with smoky peppers and onion

Fresh corn and red pepper salad with vinegar dressing

Red and green cabbage salad

Mixed greens with balsamic vinaigrette

~

~ Desserts ~

Fresh fruit platter

Individual Mexican chocolate avocado mousse

Local coffee and decaf and assorted organic teas

~

Vegan Menu

~ Drinks ~

Pink lemonade

San Pellegrino

Ice water

~

~ Passed hors d’oeuvres ~

Cumin roasted potatoes with preserved lemon dip

Phyllo triangles with mushrooms and spinach

~

~ On each table ~

Hummus and babaganouj with pita

~

~ Dinner buffet ~

Grilled eggplant rounds with tomato, basil, and ricotta topping

Couscous salad with cardamom and dates

Iraqui tabouleh

Israeli chopped salad

 ~

~ Dessert ~

Fruit platter

Chocolate and assorted dried fruits and roasted nuts

Vegan sticky date puddings

~

Local coffee and decaf and assorted organic tea

Vegan Menu

~ Drinks ~

Sparking ginger lime punch

San Pellegrino

Ice water

~

~ Passed hors d’oeuvres ~

Turnovers with curried peas and potatoes

Mushroom caps stuffed with curried spinach

~

~ On each table ~

Baguette with olive oil

~

~  Dinner buffet ~

Golden rice pilaf with peppers and parsley

Spicy Indian chickpea stew

Curried zucchini and summer squash

Israeli chopped salad

~

~ Dessert ~

Fresh fruit platter

Miniature fruit tarts

~

Local coffee and decaf and assorted organic teas