Sample Menu

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Executive Buffet Luncheon

Market-Fresh Greens with a
Selection of Dressings

*

Buffalo Mozzarella, Roma Tomatoes and Hand-Torn Basil
Oak-Aged Balsamic Vinaigrette

*

Oven-Roasted Salmon, Garlic Sautéed Rapini
Herb-Infused Orzo Pasta, Shiitake Mushrooms
Lemon Butter Sauce

*

Petite Medallions of Filet Mignon
Crispy Cajun Yukon Ribbon Potatoes, Parmesan-Crusted Grilled Vegetables
Balsamic Rosemary Jus

*

Roasted Artichoke Hearts and Leek Strudel
with Goat Cheese and
Smoked Yellow Tomato Vinaigrette



DESSERT

Assorted Mini French and Italian Pastries

*

Sliced Fresh Fruit with Yogurt Dipping Sauce

*

Regular and Decaffeinated Coffee, Variety of Teas

*

All entrées are served at room temperature.
All prices are subject to 8.25% New York sales tax and 19.50% service charge.

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Plated Luncheons

LUNCHEON APPETIZERS

(Cold Selections)

Bitter Northern Greens, Sweet Popcorn Seedlings
Marinated Grilled Zucchini Spear, Toasted Pine Nuts
Dijon-Mustard Vinaigrette

*

Fresh Buffalo Mozzarella and Roma Tomatoes
with Baby Greens and Hand-Torn Basil,
Tiered on a Grilled Flat Bread
Drizzled with Oak-Aged Balsamic Vinaigrette

*

Tender Arugula Leaves with Baby Greens
Grilled Portobello Mushroom, Crisp Bacon and Chunky Smoked Tomato Vinaigrette
with Crumbled Feta Cheese

*

Arugula, Radicchio and Watercress
Sun-Dried Cranberries, Crumbled Goat's Cheese, Toasted Almond Slivers
Raspberry Vinaigrette

*

Baby Spinach and Frisée
Sliced Mushrooms, Mandarin Orange, Red Onion Slivers
Curried Mango Chutney Vinaigrette

*

Alder Wood-Smoked Salmon
Crisp Coriander-Scented Yukon Ribbons, Watercress Leaves
Lemon Crème Fraiche, Mujjol Caviar

*

Traditional Caesar Salad
Crisp Romaine Leaves, Lemon Garlic Herb Croutons
Freshly Grated Parmesan Cheese, Creamy Garlic Dressing

*

Goat's Cheese and Sour Cherry Tartlet with Toasted Pine Nuts
Topped with Baby Seedlings, Black Olive Emulsion
Cumin-Scented Carrot Vinaigrette

*

COLD ENTRÉES

Polynesian Barbeque Chicken Breast
with Baby Bok Choy Slaw, Charred Mango
Israeli Couscous
Pineapple Yogurt Dressing

*

Salmon Teriyaki
Soba Noodles, Pickled Daikon Root, Soya Wilted Watercress
Gingered Wasabi Dressing

*

Grilled Ahi Tuna Niçoise
with Chopped Egg, French Beans
Olives and Oven-Dried Tomatoes
Lemon Grass Vinaigrette

*

Szechuan Beef and Rapini Salad
Caramelized Papaya, Tender Greens
Five-Spice Scented Soya Vinaigrette



HOT ENTRÉES

Parmesan Herb-Crusted French-Cut Chicken Breast
with Roasted Garlic Mash and Cilantro
Scented Tomato Jam

*

Lemon Basil Grilled Breast of Chicken
Thyme-Infused Creamy Polenta with
Balsamic Asingo Jus

*

Ginger-Crusted Atlantic Salmon
Orange Dahl
Risotto, Punn Soya Emulsion

*

Oriental Honey Black-Lacquered Breast of Duckling
Shanghai Noodles, Braised Bok Choy and Oyster Mushrooms
Tom Yum Sour Emulsion

*

Herb-Crusted Atlantic Salmon with Petit Filet Mignon
Rosemary-Scented Barley Risotto
Chardonnay Sorrel Cream Sauce

*

Pan-Seared Cumin Dust Filet Mignon
Celeriac Mash, Grilled Vegetables
Burnt Shallot and Concord Grape Jus

*

Oven-Roasted Halibut Loin
with Chunky Roasted Tomato Vinaigrette and Spinach Orzo

*

Tandoori-Fired Pork Tenderloin
with Basmati Risotto and Coriander
Pineapple Confit

*

Pan-Seared Black Striped Sea Bass
Herb-Tossed Grilled Vegetables, Garlic Yukon Mash
Kaffir Lime Beurre Blanc

*

Goat Cheese Ravioli
with Grilled Vegetables and Rapini, Oven-Dried Tomatoes
Roast Garlic Cream Sauce



DESSERT

Sambuca Cheesecake
This Smooth and Creamy New York Classic with a Twist

*

Dark Orange Mousse
Orange and Dark Chocolate Mousse with Grand Marnier

*

Tiramisu
Creamy Mascarpone Mousse, Expresso Crème Anglaise
Petite Lady Finger Biscuit

*

Tropical Fruit Tartlet
Sable Dough with Almond Cream Custard
Topped with Fresh Fruit and Berries

*

Apple Normandy
Fresh Apples and Crunchy Sweet Dough Crust
Combine to make this Cobbler the Perfect Light Dessert with Calvados Sabayon

*

Caramelized Key Lime Torte
Tangy Key Lime Curd Caramelized with Sugar
Topped with Lemon Grass Sorbet

*

Griottine
Tear Drop-Shaped White Chocolate Mousse with Brandied Cherries
Covered with Chocolate Ganache

*

Passion Fruit Mousse
Fresh Passion Fruit Mousse Encased in a Jaconde-Design Sponge

*

Bitter-Sweet Chocolate Purse
Bitter-Sweet Chocolate Dacquoise
with Black Cardamon Crème Anglaise and Wild Berry Compote

*

Granny Smith Apple Tatin
Fresh Apples Caramelized in Their Own Sweet Juice
Embraced by a Crisp Layer of Flaky Puff Pastry

*

Strawberry Shortcake
Fresh Strawberries and Chantilly Cream Adorn Vanilla Sponge Cake
to Complete our Representation of this Old-Time Favorite

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Hot Luncheon Buffet

SALADS
Crisp Garden Greens
(Choose Two of the Following)

Bok Choy, Bean Sprouts, Straw Mushrooms
and Bamboo Shoots with Sweet and Sour Soya Vinaigrette

*

Red Bliss Potato Salad
with Grain Mustard and Scallion Vinaigrette

*

Deli-Style Cabbage Slaw
with Oregano and Garlic Vinaigrette

*

Tortellini Pasta with Spinach
Tomatoes, Roasted Onion and Feta Cheese

*

Wild Rice, Bay Shrimp
and Julienne of Vegetables



ENTRÉES
All entrées include Chef's Selection of Seasonal Vegetable
(Choose Two of the Following)


Roast Sirloin of Beef with Three-Peppercorn Sauce
Orange-Scented Roasted Garlic and Rosemary Potatoes

*

Grilled Lemon Basil Chicken Breast
Thyme-Infused Polenta, Parmesan-Crusted Grilled Peppers
Sauce Franchesa

*

House-Smoked Filet of Salmon with Butcher Pepper and Maple Glaze
Orzo Pasta with Crumbled Feta and Wilted Spinach
Hoisin and Black Bean Emulsion

*

Salted Rosemary Studded Potato and Leek Strudel
with Wild Mushroom Emulsion and Smoked Yellow Tomatoes

*

Pistachio-Crusted Breast of Chicken
Caramelized Mango and Red Onion Compote
Creamy Herb Polenta, Tête de Moine
Sage Cream Sauce

*

Cornmeal-Crusted Roast Halibut Loin
Petite French Lentil and Sweet Potato Ragout
Calamatta Olives, Chunky Smoked Tomato Vinaigrette

*

Papadelli Pasta with Grilled Artichokes and Yellow Pepper
Fresh Basil, Crumbled Feta with Virgin Olive Oil and Toasted Pine Nuts



DESSERT

Tiramisu Cake

*

Raspberry Charlotte

*

Sliced Fresh Tropical Fruits

*

Regular and Decaffeinated Coffee, Variety of Teas


(Minimum of 25 guests. A surcharge will be applied for each guest below the menu minimum)