BUFFET DINNER PARTY FOR FIFTY
Hot Hors D’Oeuvres: Planked Bacon Wrapped Scallops
Three Tomato Tart Triangles
Rosemary Grilled Shrimp
Thai Scented Baby Lamb Chops
Cold Hors D’Oeuvres:
Watercress Filet of Beef on Garlic Sour Dough Wafers
Sesame Seared Tuna with Wasabi on Seaweed Rice Crackers
Smoked & Fresh Salmon Tartar on Black Bread with Chives
Passed First Course: (in glass mugs)
Creamy Cream-less Spicy Tomato Soup
Dinner:
Herb Roasted Leg of Lamb with Au Jus Sauce
Brown and Basmati Rice Pilaf with raisins, sundried cranberries, and toasted pine nuts
Medley of Roasted & Steamed Seasonal Vegetables
Tossed Mesclun, Boston and Romaine Salad with Champagne Vinaigrette
Crusty French bread
Dessert:
Mocha Crème filled Chocolate Soufflé Roll
Fresh Berries and Vanilla Whipped Cream
Coffee and Tea
Assorted Cookies
ELEGANT SIT DOWN DINNER for Twelve to Twenty-five
Champagne with Assorted Canapes
First Course:
Consommé Julienne, infused with port
Gougere with Gruyere
White Wine of choice
Main Course:
Wild Mushroom Stuffed Veal Roast Au Jus
Served on Sautéed Kale
Gratin de Pommes de Terre`a la Dauphinoise
Steamed Sugar Snap Peas, Snow Peas and Baby Carrots
Crusty Dinner Rolls with butter curls
Red Wine of choice
Salad Course:
Mesclun Salad Greens with Extra Virgin Olive Oil and White Balsamic vinegar
Assorted Cheeses with Champagne Grapes
Dessert:
Glazed Fresh Berry Tart with Frangipane Cream Filling
Demitasse and Tea
Assorted Truffles and Tea Cookies
TEAM-BUILDING CLASSES
Spicy Cheddar Cheese Biscuits
Scented Roasted Almonds
Antipasto Platter:
Marinated Broccoli Salad, spiced olives, roasted peppers, mozzarella, and prosciutto wrapped bread sticks, white bean salad, provolone and Italian hard salami
Two Creamy Risottos:
Wild Mushroom Risotto
Risotto Milanese with Seafood
Salad Course:
Composed Three Color Salad with Balsamic & Olive oil Dressing
Dessert:
Spiced Burgundy Wine Glazed Poached Pears
Chocolate Rapture Sauce
Espresso Coffee and Tea
LA COMBE EN PERIGORD
Grilled Sea Scallops en Brochette
Regional White Sancerre
Rock Cornish Game Hen au Poivre
Oven Baked Brown Rice Risotto with Roasted Tomatoes
Buttered Haricot Vert
Regional Red Bordeaux
Salad Greens with Sherry Wine Vinegar and Walnut Oil Vinaigrette
Cheese Board with Walnuts & Grapes
Flourless Chocolate Cake with Fresh Berries and Crème Fraîche
RANCHO LA PUERTA SPA
Salad Greens with Lemon Vinaigrette
Or: Ginger and Sage Bouillon with Nasturtiums & Capers
Vegetarian Paella
OR – Grilled Orange Scented Salmon
Wild Rice and Brown Rice with Wheat Berry Pilaf and Roasted Vegetables
Lavender and Rosemary Scented Panna Cotta with Mixed Berry Sauce
Fresh Fruit Platter with Dark Chocolate Leaf
Herbal Tea
