sample buffet menu

hors d’oeuvres
passed
ARTICHOKE HEART
marinated, with brie

BABY NEW POTATO
boursin and herb filled, twice baked

CURRIED DUCK BREAST
apricot chutney, on brioche

buffet
CEDAR PLANKED STERLING SALMON
red peppercorn, lemongrass, cilantro and ginger soy glaze
black eyed pea salad

CHILLED ASPARAGUS
pumpkinseed oil, caramelized onion with tomato

COUSCOUS
feta, cucumber, tamarind

SELECTED GREENS
roasted jalapeno vinaigrette

LEMON CREME BRULEE
in demitasse cup
passed

finally
COFFEE SERVICE