Buffet Lunch & Dinner Entrees
Side Dishes

 BASMATI-WILD RICE PILAF AND BLACK CURRANTS
Basmati, wild rice and black currants with fresh peas, roasted peppers, scallions and almonds in a garlic white wine and butter sauce
 
FRESH HERB ROASTED NEW POTATOES
Pan roasted red, yellow and purple new potatoes with fresh sautéed green beans, scallions and yellow zucchini slivers and cashews
 
ROASTED HERB SWEET POTATOES
Buttery, pan-fried sweet potatoes, sautéed apples and scallions
 
STUFFED RED POTATOES
Red potato halves stuffed with fresh spinach, mushrooms, scallions, cream cheese and Monteray Jack topped with three Italian cheeses, sautéed peppers and fresh oregano
 
STUFFED YUKON POTATO
Stuffed Yukon Potato stuffed with mushrooms, asparagus and garlic with creamy Gruyere cheese 
 
EGGPLANT ROLLS
Eggplant rolled with roasted peppers, fresh basil and fresh mozzarella, topped with red wine marinara sauce and three Italian cheeses
 
STUFFED TOMATOES (Served hot or cold)
Medium sized tomatoes stuffed with fresh grilled corn, green beans, sun-dried tomatoes, red onions, cream cheese or goat cheese and fresh basil    
 
STUFFED ASSORTED COLOR PEPPERS
Green, red and orange peppers stuffed with wild mushroom, orzo pasta, artichoke hearts, fresh basil and provolone cheese
 
ASSORTED CHINESE DUMPLINGS
Chicken, seafood and pork dumplings steamed and sautéed with sesame oil and soy sauce, served with a raspberry duck dipping sauce
 
ASPARAGUS BUNDLES
Steamed asparagus with strips of pepper, parmesan cheese and mushroom wrapped with proscuitto and topped with creamy hollandaise sauce
 
TANDOORI INDIAN VEGETABLE PATTIES
Corn, potatoes, peas, carrot and fresh cilantro with cream cheese and mango-raisin garnish