|
|
 Buffet Menus
|
| RETURN TO: [ CBW Home | DC Caterers | City | Northeast Region | National Directory ] |
|
Buffet Menu
HARVEST BUFFET
Buffet
Oven Roasted Vermont Turkey
served with Apricot, Sausage & Herbed Brioche Stuffing with
Rich Turkey Giblet Gravy garnished with Rosemary, Kumquats & Seckel Pears
Honey & Clove Glazed Sliced Virginia Ham
served with a Variety of Mustards & garnished with Lady Apples & Clementines
Sweet Potato Pie
Tender Sweet Potato Puree scented with Cinnamon
in a Pate Brisee Crust baked until Golden Brown
Cranberry Citrus Compote
Buttered Brussels Sprouts - Baby Peas with Pearl Onions -
Maple Caramelized Carrots - Creamed Turnips & Parsnips with Ginger
Salad Saison
Red & Green Oak Leaf, Endive, Radicchio & Butter Lettuces
with Pears, Crumbled Goat Cheese & Toasted Walnuts
in an Aged Balsamic Vinaigrette
Windows Bread Basket
Crystallized Ginger Biscuits, Pumpkin Bread, Orange Rosemary Muffins
and French Country Rolls served with Orange Blossom Butter
Dessert
Gala Apple & Fiorella Pear Crisp
scented with Cinnamon, Nutmeg & Cloves
accompanied by Creme Fraiche Ice Cream
Assorted Chocolate Truffles
to be passed
Colombian Coffee Service
to be passed with Lump Demura Sugar & Fresh Cream
TRADITIONAL BUFFET
Buffet
Grilled Sides of Norwegian Salmon
elegantly garnished with Cucumbers & Watercress
accompanied by
French String Beans, Gingered Parisian Carrots & Dilled Cucumber Tomato Salad
with Dilled Cumberland Sauce
Mesquite Grilled Tenderloin of Beef
encrusted with Black, Green & White Peppercorns
accompanied by Soft Wheat Herb Rolls
with Cognac Meaux Mustard Sauce, Cumberland Sauce & Horseradish Cream
Chicken Roulade
Breasts of Free Range Organic Chicken
stuffed with a Julienne of Carrots, Leeks, Zucchini & Orange Peppers
with Chevre Cheese & Fresh Herbs de Provence with a light Basil Cream
Porcini Ravioli
Homemade Wild Porcini Mushroom Ravioli in a delicate Garlic Cream Sauce
with Parmigano Reggiano Shavings & Flat Italian Parsley
Twice Baked Herb Potatoes
Petit Idaho Potato filled with a delicate combination of
Scallions, Sour Cream, Parmigiano Reggiano Cheese & Fresh Herbs
baked until Golden Brown
Southern Style Wild Rice
Louisiana Wild Rice with Sun Dried Cherries, Fresh Tarragon
& Spiced Georgia Pecans
New Caesar Salad
Crisp Romaine Lettuce with Sourdough Croutons, Roasted Red Pepper,
Sun Dried Tomatoes & Crumbled Goat Cheese in a Classic Caesar Dressing
Grilled Vegetables
Red & Yellow Peppers, Red Onions, Tomatoes & Zucchini
brushed with Extra Virgin Olive Oil
Windows Signature Breads
Sweet Potato Biscuits, Brioche, Cranberry Bread &
Sun Dried Tomato Bread with Orange Blossom Butter
Dessert
Carmel Apple Tart Tatin with
Cinnamon Whipped Cream & Carmel Sauce
American Coffee & Tea Service
to be passed with Lump Demura Sugar & Fresh Cream
STATIONARY BUFFET
Taste of the South
Rosemary Roasted Breast of Capon
rubbed with Fresh Sage accompanied by
Apricot & Pear Chutney & Whole Kernel Corn Bread
Southern Ham Biscuits
Clover & Honey Roasted Ham on Sweet Potato Biscuits
with Rough Honey Mustard
Green Beans with Tasso & Pecans in a Fresh Herb Vinaigrette
Southern Style Wild Rice
Louisiana Wild Rice & Long Grain Rice studded with Scallions & Fresh Herbs
Tuscan Pasta Buffet
Uniformed Chef Preparing a Selection of Classic Tuscan Pasta Specialties to include:
Veal Bolognese
Roasted Veal, Roasted Tomatoes, Fried Rubbed Sage,
& Pecorino Cheese served over Fresh Penne
Seafood Agnolotti
Marbleized Pasta Triangles filled with Lobster, Shrimp & Scallops
in a delicate Roasted Garlic Cream Sauce
with a Chiffonade of Opal Basil
Radiatori Portofino
Rich Sun Dried Tomato sauce with
Roasted Red Peppers & Artichokes served over Radiatori Pasta
accompanied by
Imported Parmigiano Reggiano Cheese & Flat Italian Parsley
Parmesan Bread Sticks & Herb Focaccia with Sun Dried Tomato Tepanade
The Oriental
Uniformed Chef's Preparing Handmade Peking Duck Pancakes
Tea Smoked Honey Glazed Magret Duck
wrapped in delicate Scallion & Chive Pancake with
Oriental Sweet & Pungent Hoisin Sauce
& a Julienne of Green Onion & Mizuna Leaf
Dim Sum
Traditional Chinese Dumplings & Rolls served from
Bamboo Steaming Baskets to include Shrimp Dumplings, Gao Pow Chicken Buns &
Vegetable Won Tons accompanied by Chive Soy Sauce & Spicy Roasted Chili Sauce
Singapore Noodles
Thin Rice Noodles with Fresh Asian Vegetables
stir fried in a wok Sesame & Scallion Sauce
Seated Menu
First Course
Summer Gazpacho
Organic Summer Vegetables in a delicately seasoned Yellow Tomato Puree
with Fresh Cilantro, Creme Fraiche & Poblano Chili
Rosemary & Lemon Focaccia
to be passed
Composed Salad
Artfully arranged Organic Greens to include
Red Traviso Radicchio, Lamb's Mache, French Frisee, Belgian Endive Chicory & Mesclun
with Yellow Pear Tomatoes, Crumbled Bucheron Goat Cheese, Cracked Hazelnuts
& Edible French Pansies & Nasturtiums dressed in Champagne Vinaigrette
Saffron Toast Points
Main Course
Grilled & Caramelized Norwegian Salmon Pave
served on Melted Leeks & Vidalia Onions scented with Herbs de Provence
accompanied by
Yukon Gold Potato & White Truffle Galette
Gingered Parisian Baby Carrots - Haricot Vert with Citrus Sabayon
Petit Monfavet Tomato stuffed with Organic Spinach, Pine Nuts & Emmantal Cheese
Dessert & Confections
Classic Creme Brulee
Assorted Chocolate Truffles
to be passed
Colombian Coffee Service
to be passed with Lump Demura Sugar & Fresh Cream
SEATED DINNER
First Course
Grilled Southeast Asian Tiger Shrimp
with Crispy Fried Leeks & Organic Swiss Chard Greens
with Lemongrass & Kaffir Lime Essence & a Julienne of Asian Vegetables
Black Sesame Seed Pletzel
to be passed
Composed Salad
Venetian Salad
Shaved Fennel, Crimini Mushrooms & Parmigano Reggiano Cheese
with Lemon & Verbena Oils
Saffron Toast Points
to be passed
Main Course
Roulade of Chicken
Breasts of Free Range Chicken stuffed with
Bucheron Goat Cheese infused with Fresh Herbs de Provence &
Orange California Peppers glazed with a Argentinean Blood Orange & Shallot Sauce
accompanied by
Georgia Pecan Wild Rice Pancakes with Sun Dried Cherries
Haricot Vert - Summer Squash in Marjoram Butter
Dessert & Confections
Raspberry Lemon Tarts
Pate Brisee Tart filled with Lemon Pastry Cream
covered with Fresh Raspberries &
accompanied by Fresh Lemon Raspberry Sauce
Assorted Chocolate Truffles
to be passed
Colombian Coffee Service
to be passed with Lump Demura Sugar & Fresh Cream
SEATED DINNER
First Course
Maine Sea Scallop Salad
Grilled Maine Sea Scallops with Mesclun Lettuces
with Mango, Asian Pear & Papaya Burnoise with Chive Citron Sabayon
Buttered Brioche Toast Points
to be passed
Main Course
Filet of Mesquite Grilled Aged Colorado Beef
served with Tarragon Meaux Mustard Beranaise Sauce
accompanied by Yukon Gold Potato & White Truffle Gratin
Sugar Snap Peas - Roasted Shallots - Glazed Baby Carrots
Caraway Petit Pan
to be passed
Dessert & Confections
Window's Signature
Chocolate Marquise Cake
Callabaut Chocolate Genoise layered with
Espresso & Bittersweet Chocolate Mousse studded with Fresh Raspberries
accompanied by
Creme Anglaise & Fresh Raspberry Glace
Assorted Chocolate Truffles
to be passed
Colombian Coffee Service
to be passed with Lump Demura Sugar & Fresh Cream
French Service
FRENCH SERVICE DINNER
Hors D'oeuvres
to be passed
Petit Maryland Crab Cake Quiche with Saffron & Lemon Thyme
Smoked Buffalo Mozzarella & Roasted Peppers on a Crouton with Basil Chiffonade
Goose Liver Pate in Petit Brioche with Mustard Sprouts
First Course
Long Island Magret Duck Salad with American Field Greens
Sliced Tea Smoked Magret Duck on a bed of Mesclun Baby Field Lettuces
with Warm Cape Gooseberry Vinaigrette
Boucheron Chevre Toast Points
to be passed
Main Course
Pave of Scottish Salmon
Pan Roasted Scottish Salmon encrusted with
Pink & White Tellicherry Peppercorns
Riesling & Chive Sauce
Provencal Confit of Braised Leeks, Monfavet Tomato & Rocket
Pommes Barbant
Rosettes of Yellow Finn Potatoes with Pate Choux
accented with Fresh Herbs & Shallots
Dessert & Confections
Espresso Pear Timbale
French Callabaut Chocolate Genoise
layered with Fiorella Pears & Coffee Bavaroise
with Cinnamon Carmel Creme Anglaise
with Crushed Praline
Handmade Chocolate Truffles
Colombian Coffee Service
to be passed with Lump Sugar & Fresh Cream
Le Digestifs
to be passed
V.S.O.P. Cognac, Amaretto, Port
& Baily's Irish Cream
FRENCH SERVICE DINNER
Hors D'oeuvres
to be passed
Fresh Black Mission Figs wrapped in Prosciutto di Parma
Parmigano Reggiano Pastry Leaves with Sweet Potato & Cardamom Puree
Norwegian Smoked Salmon on Black Bread Triangles with Chive Cream
First Course
Marseilles Bouillabaisse
Classic French Seafood Consumme
scented with Saffron & Pernod
with Rockfish, Prawns, Cultivated Mussels & Scallops
accompanied by Traditional Rouille
Grilled French Country Bread
to be passed
Main Course
Chimney Smoked Tenderloin of Colorado Beef
served with a Barolo Wine Sauce
studded with Pancetta, Roasted Shallots & Fresh Herbs
Yukon Gold Potato Gratin
Wafers of Yukon Gold Potato layered with sweet Onions & Fresh Cream
& baked with Morbier Cheese
Haricot Vert with Roasted Peppers & Glazed Baby Carrots
Dessert & Confections
Chocolate Royale
Towering Dense Bittersweet Chocolate Torte
set on a Praline Puff Pastry Crust
with Black Currant Sauce
Handmade Chocolate Truffles
Colombian Coffee Service
to be passed with Lump Sugar & Fresh Cream
Les Digestifs
to be passed
V.S.O.P. Cognac, Amaretto, Port
& Baily's Irish Cream
FRENCH SERVICE DINNER
Hors D'oeuvres
to be passed
Mesquite Grilled Swordfish Brochette with Pomegranate Dipping Sauce
Grilled Polenta with Rabbit served with Pecan Pesto
Aged Tenderloin Carpaccio Mille Feuille with Basil & Rough Mustard
First Course
Pacific Prawns Cobochon
Pan Seared Jumbo Pacific Shrimp
set on Croustades sautÚed in Normandy Butter
with Diced Tomatoes, Shallots & Chives
on a small bed of Mesclun Lettuces
with a delicate Sherry Wine Vinaigrette
Main Course
Roulade of Capon
Sliced Paillard of Oven Roasted Capon stuffed with
Opal Basil Leaves, Prosciutto di Parma & Fontina Cheese
with a Toasted Pignoli, Red Onion & Balsamic Vinegar Sauce
Saffron Risotto Cake
Imported Italian Arborio Rice scented with Saffron
encrusted with Fine Bread Crumbs & sautÚed in Sweet Butter
Grilled Fennel, French Beans & Patty Pan Squash
Fresh Herb Focaccia Diamonds
to be passed
Dessert & Confections
Pear Frangipane Tart
Pate Brisee Tart filled with Poached Pears
with a delicate Almond Custard accented by
Crushed Hazelnuts set in a pool of Pear Creme Anglaise
Handmade Chocolate Truffles
Colombian Coffee Service
to be passed with Lump Sugar & Fresh Cream
Les Digestifs to be passed
V.S.O.P. Cognac, Amaretto, Port
& Bailey's Irish Cream
Hors D'oeuvres
Petit Maryland Lump Crab Quiche with Saffron & Lemon Thyme
Roasted Clams with Pine Nuts, Pancetta & Parsley
Grilled Shrimp with Parsley & Walnut Sauce
Scallop Seviche with Coriander & Blood Orange Juice
Spicy Tabouleh with Shrimp in a Yellow Cherry Tomato
Fish
Pasilla Corn Dollars with Smoked Sturgeon & Creme Fraiche
Mesquite Grilled Swordfish Brochette with Pomegranate Dipping Sauce
Halibut with Hazelnuts, Celery Root & Basil in Red Pepper Pancakes
Potato Waffle with Smoked Tuna & Wasabi Mustard
West Indies Spice-Rubbed Salmon with Sweet Mango Relish
Vegetable and Cheese
Smoked Buffalo Mozzarella & Roasted Red Peppers on a Crouton with Basil Chiffonade
Wild Mushroom Polenta Diamonds with Herb Oil
Saffron Risotto Croquettes
Goat Cheese Toasts with Sun Dried Tomatoes & Basil
Grilled Vegetable Quesadillas with Mole, Avocado & Monterey Jack Cheese
Poultry
Scallion Pancake filled with Peking Duck Breast with Seedless Cucumber & Hoisin Sauce
Thai Lemongrass & Sweet Ginger Chicken in Rice Paper Package
Corn Bread Rounds with Roast Turkey & Cranberry & Orange Chutney
Cumin Chicken with Avocado & Black Bean Salsa on Corn Triangles
Black Sesame Seed Encrusted Chicken with Pungent Chili Sauce
Tartlet of Seared Chicken with Vidalia Onions & Maccoun Apples
Meat
Prosciutto di Parma & Melon
Aged Tenderloin Carpaccio Mille Feuille with Basil & Rough Mustard
Goose Liver Pate in Petit Brioche with Mustard Sprouts
Tartlet of Minced Lamb with Asian Pear & Mint Chutney
Rare Filet of Beef with Onion Conserve on Toast Points
Tuscan Veal Tart with Roasted Tomatoes, Onions & Fennel
Canapes
Norwegian Smoked Salmon on Black Bread Triangles with Chive Cream
English Cucumber & Boursin Cheese with Watercress on Marbled Bread
Tartlet of Curried Chicken with Golden Raisins & Toasted Coconut
Bucheron Goat Cheese, Yellow Pear Tomato & Arugula on Brioche Toast Points
Roasted Eggplant with Marinated Red Pepper on Sesame Crisps
Langoustine with Lemon Thyme Mayonnaise on Sourdough Crostini
Desserts
Dessert Buffet
Desserts & Confections
Caramel Apple Tart Tatin with
Cinnamon Whipped Cream & Caramel Sauce
Lemon Curd Tartlets with Candied Violets & Roses
Handmade Truffles
Milk, Bittersweet & White Callabaut Chocolate Ganache
Pear & Hazelnut Compote
Seckel Pears, Golden Raisin & Pecans
under Molasses & Brown Sugar Crust accompanied by
Tahitian Vanilla Bean Ice Cream
Butter Cookies & Chocolate Dipped Apricots
Espresso Profiteroles
French Choux Puffs filled with Espresso Creme Patisserie
glazed with Callabaut Bittersweet Chocolate
Creme Brulee
Classic Cream Custard with Burnt Sugar Crust
topped with Fresh Raspberries served from Demitasse Cups
Chocolate Bread Pudding with Bourbon Creme Anglaise
Pear & Almond Frangiapane Tart
Poached Pears in an Almond Crust with Almond Custard
Magnificent Fresh seasonal Fruit Display
Window's Signature French Pastries
A selection of miniature French Pastries
created daily by award winning Pastry Chef Kane
French Blackberry Tart
with Pate Brisee Butter Crust & Cassis Pastry Cream
accompanied by Blackberry Sauce
Homemade Sorbets & Gratinee
Pink Champagne, Lemon Tangelo, Blood Orange,
Verbena Lime, Cinnamon, Nectarine, Kumquat,
Raspberry & Cape Gooseberry
American Coffee & Tea Service
with Lump Demura Sugar & Fresh Cream
Copyright © 1997 Event Planner, L.C.
All Rights Reserved