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Buffet Items
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 A popular, exclusive of ours: Astrid's strawberry tree buffet. |
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Build your own Buffet: Items are listed from least to most expensive. Organic Baby greens with Roquefort Papillon and Pecan dressing Wild mushrooms w/curly chicory, apple-wood smoked bacon.Tarragon vinaigrette French classic salmon coulibiac in puff pastry. Vermouth Beurre blanc. Sevruga caviar Meat: $ from 17.50 to 29.50 Squab Breast ballotine with blackened young corn risotto and green asparagus. Tarragon jus Blackened corn and bacon madelainesMarbled spinach, tomato and carrot batardRaisin/walnut ficelleToasted Parisian brioche Cumin soda breadOld fashioned dinner rolls Potato rolls Whole wheat and honey rolls Crispy baguette Provencal Fougasse Kalamata olive bread Sun dried tomato rolls Fallen bitter sweet chocolate soufflé with orange sorbet in caramel cup. Cointreau Orange butter sauce
Scroll down, check your choices and fill out the short form below. We will send you an estimate.
Roasted hickory smoked beef tenderloin. Mignonnette pepper/horseradish mayo.
Poached salmon medallions. Papaya, mango, avocado and citrus concassee
Santa Barbara vegetable salad: multi color pear tomatoes, haricots verts,
Potatoes, artichokes, grilled anis, roasted pepper. Aged balsamic vinegar/ Extra virgin olive oil
Lime/Madeira roasted baby potatoes with caramelized pearl onions
Saffran Shitake and asparagus risotto
Confit of tomato w/asparagus, quail eggs, purslane and basil.Garlic/shallot dressing
Celeriac, red beets laces, Fudgi apple & pancetta chips.
Walnut oil Celery seed vinaigrette
Heart of Romaine with Focacia croutons, and Parmesan tuiles. Caesar dressing
Purple & white endive Julienne w/ Gorgonzola, candied pecan, Picked pears.Champagne vinaigrette
Fennel, grapefruit, orange/watercress leaves, toasted sesame.
Preserved citrus vinaigrette
Goat cheese strudel w/ Santa Barbara baby greens.Curry, raisin,walnut dressing
Santa Barbara baby greens w/ arugula & roasted pine nuts.Apple cider vinaigrette
Salmon rolls in Sauternes cioppino sauce. Aioli croustinis. Herbed Basmati rice Pilaff
Broiled Lake Superior White fish.Vanilla potato/leek risotto. Juniper& raspberry infused Merlot sauce
Coconut and lemon grass lobster blanquette with haricots verts and pepper matchsticks
Sea bass brandade with seared Shrimp and purple potato chips. Cognac lobster sauce with tobiko caviar
Roasted chicken breast and glass noodle roulade. Wilted spinach. Sweet chili/ peanut sauce
Stuffed lacquered poussin with shitake sticky rice. Steamed snowpeas. Hoisin/lime sauce
Capon "coq au vin" with fresh tomato linguini and lima beans, bacon, caramelized shallots onions
Lamb medallions “Brule” with mustard sabayon. Root vegetable galette. Mint infused Port sauce
Marinated and caramelized pork tenderloin on French green lentils. Warm pistou vinaigrette
Burgundy Beef chateaubriand . Vintage Port and Shitake sauce. Parsnip and potato mousseline Napoléon
Broiled Cornish hen “a la Margo”. Barley blinis. Southern green medley with sesame seeds. Cherry vinegar reduction sauce
Our own exclusive favors:
White Organdy bag:quantity
Gold Organdy bag:quantity
filled with Pralines or Dragées:
$3.10/each
Saint Andre galantine w/ dried apricot, prunes, raisin & pistachio
Goat cheese strudel with curry and raisin vinaigrette
Goat cheese crottin with cracked pepper caramel
Goat cheese semi-fredo w/ honey, dried cranberries& hazelnuts
Gouda with champagne grapes& smoked almonds
Crepes and brie pinwheels with sesame seeds
Breads and butter or olive oil: From $ 1.50 to 2.00
Desserts From $ 7.50 to 10.50
Frozen coffee mascarpone charlotte. Khlua/vanilla bean sauce
Almond stuffed litchi donuts.Vanilla ginger sauce
Earl Grey parfait on dacquoise.Cardamom sabayon.Pergamot bonbons brittles
Caramel mousse w/ flambéed banana.Daiquiri & chocolate sauce
Brick beggar's purse w/ almond cream & apricot.Apricot Rum coulis
Bitter chocolate tart in almond crust. After Eight mint sauce
ITALIAN STATION BUFFET SELECTIONS:Display Tables with your choices of:
| SALAD/ANTIPASTO STATION:$7.50 per person Genoa Salami, Provolone, Asiago,Gorgonzola and Goat cheeses. Roasted Eggplant, Red Peppers and Garlic,Marinated Mushrooms, Sun dried Tomatoes, Onions, and Olives. Fresh Fruits including Berries, Melon, Oranges Pineapple and Kiwi. . SALMON STATION: $9.50 per person Poached Salmon w/Cucumber “Scales” Adorned with Chopped Eggs, Onions, Capers, Tomato & Lemon with Cucumber Dill Sauce Flatbread and Baguette
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PASTA AND ENTREE STATION: $7.50 per person Penne Pasta prepared to order at Station - (Sauces include Marinara, Bolognese and Pesto Cream with Grated Parmesan Cheese) Penne Pasta w/ sides of Grilled Chicken,:$11.00 per person Roasted Garlic, Fresh Spinach, Mushrooms, Roasted Red Pepper Eggplant, Parmesan, Feta & Goat Cheese Add Shrimp - $13.00 per person Roast Top Round of Beef - Cut and served to order: $18.00 per person (with Wild Mushroom Sauce, Au Jus and Horseradish Sauce) Grilled Chicken (on or off skewers) with sesame sauce:$15.00 per person Seafood Kabobs (Shrimp, Scallop, and Ahi or Swordfish)$28.00 per person All Entrees include Garlic Mashed or Roasted Potato & Roasted Vegetables |
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* Name :
Nom et prénom: |
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* e-mail:
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*Telephone:
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*Date of the event:
Date de la réception: |
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*Place:
Lieu: |
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Number of Guests:
Nombre de couverts: |
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