International Buffet Menus
Moroccan Dinner Menu  
Appetizer
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

B’stilla
classic recipe with chicken, almonds in ouarka pastry with
powdered sugar and cinnamon

Potatoes
spiced with Harissa, Peppers and Tomatoes
Moroccan Flat Bread
Dessert

Gazelle’s Horns, Rose Water Pudding, Mini Pastries, and
Chocolates

Traditional Moroccan Mint Tea Coffee & Tea Service  
Antipasto
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).

Blini
Buckwheat Pancakes served with Caviar, Cre`me Fraiche, Smoked
Salmon and Dill.

Brioche
Mini Brioche filled with Seafood, Chicken a la Cre`me and Wild
Mushrooms.

Cajun
Jambalaya, Cajun Popcorn, Dirty Rice, Fried Catfish and Jalapen~o Corn
Bread.

Carving
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
Chutney Butter.

Chacuterie
Selection of Pate' including Campagne, Vegetable and Fish, Saucisson,
Cheeses (Brie, Gruyere, Montrachet and Explorateur) served with
Mustard, Cornichons and Crusty French Bread.

Crudite'e
Farmers Market Assortment of Seasonal Sliced and Baby Vegetables
with Herbed Dip.

Crepes
Individually prepared crepes filled with Seafood, Mushrooms and
Ratatouille.

Chinese
Assorted Dim Sum and Spare Ribs. Optional Peking Duck served with
Hoisin Sauce and Pancakes.

Curry
Selection of Chicken, Beef, Lamb or Vegetable Curry served with
Basmati Rice, Papadamus, Shredded Coconut and Chutney.

Hawaiian
Roast Suckling Pig served with Fruit Sauce and Coconut Rice.

Indonesian
Riijstafel of Sate's, Nasi Goreng, Gado gado and Sambal Goreng.

Indian
Tandoori Station serving Fish, Seafood, Meats and traditional breads.
Served with Basmati Rice and Mango Chutney

Mexican Fajitas
Grilled Marinated Beef and Chicken served on soft Tortillas with toppings
of Guacamole, Onions, Tomato, Monterey Jack Cheese and Salsa.

Middle Eastern
Humus, Baba Ghanoush, Stuffed Grape Leaves, Falafel and
Spanacopita. Served with Pita Bread.

Morrocan
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.

Pasta
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.

Scandinavian
A Smorgasbord of Herrings, Gravlax, Tenderloin of Reindeer, Norwegian
Smoked Salmon, Halvarti Cheese and Assorted Breads.

Seafood
Jumbo Shrimp and Crab Claws with Classic Cocktail Sauce. Optional
Oysters and Clams on the Half Shell with Cocktail and Migonette Sauces.

Southern
Fried Chicken, Barbecue Ribs, Hush Puppies and Okra Salad.

Spanish Tapas
Chicken Croquettes, Empanadas, Potato Tortilla, Garlic Shrimp,
Chorizos, Bacalhoa (Salt Cod), Olives and Montego Cheese.

Sushi
Japanese Sushi Chef preparing traditional Sushi and Sashimi to order.

Request a quote

Breakfast

Brunch

Lunch

Sit Down Service

Picnics & BBQ

Cocktail
Reception
Menu # 3

To Be Passed

Bruchetta
Topped With Roasted Red Pepper & Aubergine

Lox
On Purple Potato
Topped With Herbed Crème Fraiche

Hibachi Beef Kebabs
With Goat Cheese

Plums
With Molten Gorgonzola Cheese

Buffet

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

Quiche
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

Wild Rice

Baby Lamb Rack
With Rosemary
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