Stations Buffet – we suggest choosing 3 stations

Hors d’oeuvres to Pass

Choose 3 items from our extensive lists of hot and cold items

Moroccan Station

Tagines - Lamb, Chicken or Vegetables, simmered with Garlic,
Ginger and Potatoes finished with Dried Fruit, Toasted Almonds and Fresh Herbs,
served with Lemon Scented Couscous
or
Salmon roasted with Spices and Yogurt, served with Hothouse Cucumber Raita

to be served with
Moroccan Antipasto: (please select three)
Roasted Baby Carrots with Lemon and Garam Masala,
Garbanzo Beans with Garlic Confit and Saffron,
Madras Curried Potatoes with Pickled Red Onion,
Blue Lake Green Beans with Gingered Tomato Chutney
or Minted Cucumber Salad with Toasted Mustard Seeds and Yogurt

Pasta Bar

Pasta Bar (Rotini and Cheese Filled Tortelloni with a Choice of 2 - 3 Sauces)
Traditional Bolognaise, Creamy Basil Sauce, Chunky Marinara Sauce, Fresh Basil Pesto, Primavera - Red Sauce or Creamy, Sicilian Sauce with Eggplant and Port Wine,
Quattro Formaggio, Puttanesca - Spicy Marinara with Olives, Fresh Basil and Roasted Garlic

Classic Caesar Salad with Homemade Garlic Croutons and Shredded Parmesan,
tossed in an eggless Caesar Dressing

Crusty Garlic Bread

Latin Station

Soft Taco Bar - Lime Cilantro Chicken and Picadillo Beef are served with Roasted Onions and Peppers, Fresh Flour and Corn Tortillas, Pico de Gallo, Guacamole, Sour Cream, Mexican Black Beans with Sweet Potatoes
or
Chipotle Glazed Salmon - Atlantic Salmon Filet oven roasted with Chipotle Peppers,
Annato and Mexican Cocoa, served with a Roasted Corn Artichoke Salsa
or
Ancho rubbed Tri Tip, carved at the table, served with Argentinean Chimichurri
or
Homemade Tamales (Beef, Chicken or Vegetarian), served with Mojo Rojo

to be served with
Mexican Rice - Long Grain Rice with Tomatoes, Crushed Olives and Fresh Herbs

Mixed Greens with Hearts of Palm and Roma Tomatoes in a Citrus Cumin Vinaigrette

Local Favorites

New York Strip of Beef, roasted to a perfect medium rare,
sliced and served with a Pt. Reyes Blue Cheese Mayonnaise
or
Pan Seared Chicken Breast with Fresh Sage and Lemon, served with Sun Dried Tomato Jus
or
Olive Crusted Ecolar with Organic Heirloom Tomato Relish

to be served with
Blue Lake Green Beans with Roasted Portabella Mushrooms,
Balsamic Drizzle and Vidalia Onion Jam

Hearts of Romaine, Grilled Radicchio and Fresh Green Beans,
tossed in a Kalamata Olive Vinaigrette

Roasted Garlic Mashed Yukon Gold Potatoes

Pacific Rim

Sesame Glazed Salmon, served with a choice of Mango Salsa or Cilantro Almond Pesto
or
Five Spice Beef - Flank Steak marinated in Sherry and Chinese Five Spice,
roasted medium rare and carved at the table, served with Small Rolls and Star Anise Sauce

to be served with
Vietnamese Rice Paper Spring Rolls, filled with Crisp Vegetables and Fresh Mint,
served with Nampla Dipping Sauce

Sesame Noodle Salad - Japanese Soba Noodles, Celery Hearts,
Sweet Peppers and Snow Peas, tossed in a Soy Vinaigrette

Sugar Snap Peas with Water Chestnuts and Baby Tomatoes in Shiro Miso Dressing

Carving Station

Rosemary Garlic Trip Tip and Honey Lavender Glazed Turkey Breast, carved at the table, served with Parker House Rolls and your choice of Chervil Béarnaise or Creamy Horseradish Sauce, Cranberry Bosc Pear Chutney and Horseradish Mustard

Garlic Herb Roasted Vegetables and Varietal Potatoes, served with Pesto Aïoli

Deli Station

Fish Platter - Locally Smoked Salmon, Kippered Salmon, Pickled Herring in Cream and New York Style Whitefish Salad, served with Assorted Bagels, Black Bread, Sliced Jarlsberg, Sliced Tomatoes, Red Onions and Whipped Cream Cheese

New York Style Corned Beef and Slow Roasted Turkey Breast,
carved and served with Soft Rolls and Marble Rye

Kosher Pickles

Organic Fair Trade Italian Blend Coffee and Tea