Sample Menus

From Weddings, Buffets, Formal Dinners, and Other Special Events

Sample A

Flank Steak Medallions with fresh herbs and dried apricots

Roast Pork Tenderloin served with a cranberry orange zest chutney with soft dinner rolls

Classic Caesar Salad with our house made dressing

Maple Glazed Carrots with brown sugar and pure maple syrup, garnished with Italian parsley

Polenta Bar
Creamy polenta enriched with parmesan, cheese, and heavy cream

with your choice of the following toppings:
- crumbled gorgonzola
- roasted wild and cultivated mushrooms
- creme fraiche
- sundried tomatoes

Assorted Rustic Breads

Sample B: Casablanca Buffet

Chicken Tagine — Exotic Moroccan stew
Moroccan spice boneless chicken with dried apricots stewed in a sweet onion sauce

Mechoui — Roast Leg of Lamb
Slow roasted leg of lamb with a blend of Moroccan spices and marinated in preserved lemons

Couscous
Traditional couscous steamed to perfection with saffron threads, dried apricots, dried dates, raisins, almonds, cinnamon, and pistachio nuts

Bokkola B'Zitoun
Chopped spinach tossed with sauteed paprika, cumin, cilantro, green olives, and preserved lemon in extra virgin olive oil

Maple Glazed Carrots with brown sugar and pure maple syrup, and garnished with Italian parsley

Assorted Artisan Breads

Sample C: Buffet Menu

Tabled/Hors d'oeuvres
Client providing seasonal Crab Claws and Jumbo Prawns
Caterer providing lemon wedges, horseradish cocktail sauce, and a pumpkin vodka sauce

Passed Hors d’oeuvres

Traditional Greek Spanakopita
PhylloTriangles filled with sautéed spinach, feta cheese, eggs, onions and seasonings

Stuffed Mushrooms
Medium crimini mushrooms filled with a mixture of Roquefort cheese, herbs and toasted walnuts

Sushi (client providing)
California roll and spicy tuna roll with wasabi and soy mixture

Beef Tenderloin grilled to perfection. Offered with creamy horseradish sauce, whole grain mustard and cranberry sauce. Served with Meriam’s Favorite Rolls

Fingerling Potatoes roasted with fresh herbs and sweet butter

Maryland Crab Cakes served with red pepper aioli

Steamed Asparagus with an orange pistachio butter

Fall Vegetable Platter with roasted red bell peppers, yellow/green zucchini, carrots, golden and red beets, and tossed with an herbed olive oil

Dessert
Birthday cake and Sandy’s favorite cookies
French Roast Decaf Coffee

Sample D: Stations

Passed Hors d’oeuvres

Polenta Puffs toasted and topped with pistachio herb cream cheese and a balsamic glaze

Jumbo Prawns chilled and served with a mango salsa

Nova-Style Smoked King Salmon served on a triange of brown bread with a dollop of dill crème fraiche

Golden Caviar Potato Cups
North American caviar served in a crisp pepper-spiked potato cup with crème fraiche and snipped herbs

Maryland Crab Cakes
Bite-sized crab cakes with a red pepper aioli

Spanakopita
A savory blend of Bisteeya filling with a mélange of shredded chicken, egg, ground almonds and spices wrapped in a golden Phyllo triangle, baked until golden brown and sprinkled with confectioner's sugar and cinnamon

Garden Buffet

Hummus di Tahini
Puree of chickpeas, fresh lemon, virgin olive oil and sesame paste served with crispy pita chips

Selection of Farmstead Cheeses
Cheeses from Napa and Sonoma Counties served with sourdough baguettes and assorted crackers

Sweet and Spicy Mixed Nuts

Italian Station

Exhibition Style Pasta
Your guests will be offered a choice of pasta/sauces prepared and served by one of our chefs

• Tri-Color Cheese Tortellini
  A colorful blend of tortellini
• Penne Pasta
  With a choice of sauces:
  Marina — rich tomatoes, slow roasted with fragrant herbs and spices
  Pesto Cream Sauce — with fresh basil, garlic, pine nuts, olive oil, rich cream and freshly grated Parmesan cheese

Classic Caesar Salad
Finely chopped Romaine with house made garlic croutons, freshly grated Regiano cheese and tossed with our freshly made Caesar dressing

Asian Flair

Marinated Pork Tenderloin with an orange ginger glaze

Grilled Salmon coated with a tarragon mustard crust

Crispy Asian Cabbage Slaw of red/green cabbage, sweet red onions, tri-color bell peppers, snow peas, green onions, shredded carrots with a light sweet and spicy Asian dressing

Orchid Noodles
Angel hair pasta tossed with Chinese long beans, bok choy, shitaki mushrooms and tossed in a sesame soy dressing

Carving Station

Beef Hanger Steak marinated and grilled to perfection; served with freshly baked flat rolls
Offered with porcini garlic aioli and horseradish aioli and carved tableside by one of our chefs

Early Summer Succotash
An Assortment of fresh vegetables grilled and roasted, colorfully mixed together and tossed with virgin olive oil and fresh herbs

Sweet Endings

Rich chocolate mousse cups with toppings of:

Whipped Cream
Chopped Walnuts

Lemon Bars
Bite sized and freshly baked

Fruit Display
The season's finest fresh fruit

Sample E: Seated Dinner

Tabled Water — Pellegrino

Baskets of rustic breads served with sweet butter

Salad Course
Mixed greens with roasted beets, avocado, crumbled queso fresco with a house made citrus vinaigrette

Pork Tenderloin marinated and grilled to perfection; served with an orange-chipotle sauce of fresh orange juice, white wine, chicken broth, shallots, fresh cilantro, chives and chipotle chilies

Garnet Yams mashed with heavy cream, butter and fresh roasted garlic

Vegetables
Asparagus, carrots, zucchini strips brushed with a vinaigrette and grilled

Dessert
Rich chocolate devils food mousse cake with golden caramel and chocolate decor

French Roast Coffee
Herbed Tea with Lemon