On the Casual Side: Buffet Dining

PASSED APPETIZERS
Miniature Wild Mushroom Blintzes
a house specialty of wild mushrooms shallots and herbs

Warm Figs
filled with goat cheese and bacon

Miniature Quesadillas
filled with jack cheese and guacamole topped with fresh tomato salsa


BUFFET DINNER
Marinated Beef Tenderloin
mesquite grilled and served with Argentinean Chimichurri sauce

Arborio Rice Salad
an elegant and tasty mixture of poached jumbo Prawns and fresh
fennel with Basmati rice in a light parsley vinaigrette

Chopped Heirloom Tomato Salad
dressed with estate extra virgin olive oil, sea salt and basil

Farmers Market Organic Lettuce and Lemon Cucumber Salad
tossed with champagne orange muscat
vinegar and walnut oil

DESSERT
fresh blueberry tart with cookie crust

PASSED APPETIZERS
Miniature Chevre Cheese Tartlets
filled with warm herbed goat cheese and roasted red pepper

Asparagus Soup
served in demitasse cups with a garnish of lemon creme fraiche
and served with parmesan black pepper cookies

Suppli al Riso
fried risotto balls stuffed with fresh mozzarella & sage

Miniature Crab Cakes
garnished with remoulade sauce

BUFFET DINNER
Herbed Pork Roulade
with roasted figs and onions

Herb Garden Lasagna
richly flavored layers of pesto sauce, herbed tomatoes
and creamy ricotta cheese

Roasted Peppers
with pine nuts, olives and parsley

Zucchini carpaccio salad

Green Goddess Salad
with little gem romaine lettuce, cucumbers and avocado

Assorted Breads

DESSERT
Miniature Chocolate Cakes
with whipped cream and Raspberry Puree

PASSED APPETIZERS
Pork Empanaditas
miniature savory pimenton pastries stuffed with ground pork,
Spring onions & spices

Lemony Mint Sweet Pea Puree
with shaved zucchini on Acme garlic croutons

Crispy Asparagus Straws
with Proscuitto and Parmesan cheese in phyllo dough

Salmon Quenelles
poached Salmon dumplings served on cucumber slices with
horseradish creme fraiche and dill

BUFFET DINNER
Chicken Breasts
pesto stuffed chicken breasts with cherry tomatoes

Potato Gratin
baked with gruyere cheese, milk and shallots until crispy
and cut into wedges

Spring Vegetable Ragout
artichokes, asparagus, leeks, mushrooms and peas sauteed
with lemon zest and herbs

Mixed Greens
with bacon, blue cheese and pecans

Assorted Breads

DESSERT
Strawberry Rhubarb Galette
served with lightly sweetened whipped cream