International Buffet Menus
|Moroccan Dinner Menu
Mesclun Green Salad
Choice of Entrée
Tagine of Lamb with Dried Apricots
slow-cooked lamb in savory apricot sauce
Moroccan Salmon with Spices
baked salmon with rub of Moroccan spices
Chicken with Preserved Lemons
boneless breast of chicken simmered in oil-preserved lemons
Lemon Almond Cous Cous
bulgar wheat grain with lemon zest and toasted almonds
classic recipe with chicken, almonds in ouarka pastry with
powdered sugar and cinnamon
spiced with Harissa, Peppers and Tomatoes
Moroccan Flat Bread
Gazelle’s Horns, Rose Water Pudding, Mini Pastries, and
Traditional Moroccan Mint Tea Coffee & Tea Service
Selection of Meats (Pepperoni, prosciutto di Parma, Genoa Salami and
Mortadella), Cheeses (Fresh and Smoked Mozzarella, Provolone and
Parmigiano) and Salads (Marinated Artichoke, Roasted Peppers,
Marinated Mushrooms, Tuna and White Bean Salad and Tapanade).
Buckwheat Pancakes served with Caviar, Cre`me Fraiche, Smoked
Salmon and Dill.
Mini Brioche filled with Seafood, Chicken a la Cre`me and Wild
Jambalaya, Cajun Popcorn, Dirty Rice, Fried Catfish and Jalapen~o Corn
Chef carved Tenderloin or Roast Shell of Beef on Rosemary Toast with
Horseradish Cream and/or Roast Turkey on Butter Rolls with Fresh
Cranberry Relish and/or Fresh Smoked Ham on Buttermilk Biscuits with
Selection of Pate' including Campagne, Vegetable and Fish, Saucisson,
Cheeses (Brie, Gruyere, Montrachet and Explorateur) served with
Mustard, Cornichons and Crusty French Bread.
Farmers Market Assortment of Seasonal Sliced and Baby Vegetables
with Herbed Dip.
Individually prepared crepes filled with Seafood, Mushrooms and
Assorted Dim Sum and Spare Ribs. Optional Peking Duck served with
Hoisin Sauce and Pancakes.
Selection of Chicken, Beef, Lamb or Vegetable Curry served with
Basmati Rice, Papadamus, Shredded Coconut and Chutney.
Roast Suckling Pig served with Fruit Sauce and Coconut Rice.
Riijstafel of Sate's, Nasi Goreng, Gado gado and Sambal Goreng.
Tandoori Station serving Fish, Seafood, Meats and traditional breads.
Served with Basmati Rice and Mango Chutney
Grilled Marinated Beef and Chicken served on soft Tortillas with toppings
of Guacamole, Onions, Tomato, Monterey Jack Cheese and Salsa.
Humus, Baba Ghanoush, Stuffed Grape Leaves, Falafel and
Spanacopita. Served with Pita Bread.
Tagine of Beef, Lamb or Chicken, Bysteeya, Kefta and Olives. Served
With Pita style bread.
New York Deli
Carved Corn Beef and Turkey served on Miniature Rye and
Pumpernickel Breads with Kosher Dill Pickles, Cole Slaw and Dressings.
Chef preparing to order Fresh Pasta with Sauces of Tomato Basil, Pesto
and Alfredo. Served with Italian Semolina Bread.
Salad of Mesclune Greens
Baby Organic Greens with Edible Flowers served with a Balsamic
Vinaigrette. Optional Toppings to include Yellow Cherry Tomatoes, Kirby
Cucumbers, Grated Cheese, Artichoke Hearts, Marinated Beans, Bacon,
Sprouts and Red and Yellow Peppers.
A Smorgasbord of Herrings, Gravlax, Tenderloin of Reindeer, Norwegian
Smoked Salmon, Halvarti Cheese and Assorted Breads.
Jumbo Shrimp and Crab Claws with Classic Cocktail Sauce. Optional
Oysters and Clams on the Half Shell with Cocktail and Migonette Sauces.
Fried Chicken, Barbecue Ribs, Hush Puppies and Okra Salad.
Chicken Croquettes, Empanadas, Potato Tortilla, Garlic Shrimp,
Chorizos, Bacalhoa (Salt Cod), Olives and Montego Cheese.
Japanese Sushi Chef preparing traditional Sushi and Sashimi to order.
|Menu # 3
To Be Passed
Topped With Roasted Red Pepper & Aubergine
On Purple Potato
Topped With Herbed Crème Fraiche
Hibachi Beef Kebabs
With Goat Cheese
With Molten Gorgonzola Cheese
Mixed Green Mesculun Salad
With Yellow Cherry Tomatoes, Cucumbers, Home Made Croutons
& Roasted Pine Nuts
Tossed In An Aged Balsamico Vinaigrette
Marinated Tiger Shrimp
On Red Bell Pepper Sauce
With Taboule Salad
Raosted Tomato, Goat Cheese, Basil & Zucchini
White& Green Asparagus
In Herb, Tomato & Egg Vinaigrette
To Be Served Hot
Grilled Sides Of Norwegian Salmon
Elegantly Garnished With A Leek Fondu & White Wine Sauce
Yukon Gold Potato Gratin
Baby Lamb Rack
Served Over Creamy Ratatouille
Dessert Buffet: - Classic Cream Brulee With Fresh Raspberries
- Crisp 3 Layered Chocolate Marquise
- Mini Pear Frangipane Tart
Gourmet Coffee Station With Selection Of Tees