Photographs Hors d'oeuvres Menus Buffet Menus Entree Choices

Buffet Menus Entrees Beef Wellington Chicken Marsala Loin of Pork with Grilled Fruit Salsa Filet of Salmon with Champagne Dill Sauce Filet Mignon with Shiitake Mushroom Sauce Honey Glazed Ham with Dijon Mustard Sauce New York Strip Steak with Wild Mushroom Sauce Rack of Lamb wrapped in pastry with Madiera Wine Sauce Slow roasted Top Round of Beef wtih Green Peppercorn Sauce Breast of Chicken with Lemon Tarragon and White Wine Sauce Roasted Breast of Turkey served with Madiera Wine and Mushroom Sauce Herb Encrusted Veal Tenderloin with Gran Marnier and Greenpeppercorn Sauce Breast of Duck stuffed with Caramelized Leeks and Shallots with Port Wine Sauce Chicken stuffed with Brie, Sun-dried Tomatoes, Pine Nuts  with Basil White Wine Sauce Rice, Pasta, Potatoes Rice Pilaf Basmati Rice cooked in Chicken Stock Wild and Long Grain Rice finished with Creme Sherry Roasted Garlic Mashed Potatoes Rosemary roasted New Potatoes Twice baked Bliss Potatoes with Caramelized Onions and Sour Cream Sliced Potatoes baked in Chicken Stock with Vidalia Onions Tri colored Rotelli or Tortellini with Chunky Marinara or Carbonra Vegetables Roasted Seasonal Vegetables Green Beans with Mushroom Sauce  Carrots with Fenne and Dill Butter Broccoli with Lemony Shallot Butter Mixed Seasonal Vegetables in Herb Butter Salads Caesar Salad with fresh baked Parmesan Garlic Croutons Mixed Greesns with Pear, Walnuts & Parmesan Dijon-Shallot Dressing Spinach Salad with Mandarin Oranges. Toasted Pine Nuts and Sesame Vinaigrette Mixed Greens with Dried Cranberries, Candied Walnuts & Feta tossed in Raspberry Vinaigrette Red Leaf Lettuce with Cherry Tomatoes, Cucumbers, Black Olives tossed in Balsamic Vinaigrette Assorted Le Bus Rolls and Breads   Additional Items and Sauces available in all Categories Catering available on site in the Galleria or at your off site location