Lunch Menu

Buffet Lunch

Mixed Field Greens with Sundried Cranberries Goat Cheese, Pecans and Raspberry Vinaigrette Chunky Chicken Salad With Grapes and Walnuts

A Vegetable Trio of Eggplant, Portobello and Red Peppers Petite Rolls

Dessert

French Apple Tart with Cinnamon Ice Cream

First Course

Tomato-Basil Bisque With Parmesan Crisps

Main Course

Sliced Grilled Chicken Breast Over Baby Field Greens With English Stilton, Anjou Pears and Walnuts Dressed with Balsamic Vinaigrette

Dessert

Mango Sorbet With Fresh Black Berries Garnished With a Mint Sprig

First Course

Cucumber and Avocado Gazpacho With Dill Weed

Main Course

Nicoise Salad with Grilled Ahi Tuna-Baby New Potatoes, Boston Lettuce, Tomatoes, Boiled Egg, Green Beans, Nicoise Olives and Capers Served with Lemon Herb Vinaigrette

Dessert

Mango Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

Buffet Lunch

Mixed Field Greens with Sundried Cranberries Goat Cheese, Pecans and Raspberry Vinaigrette, Grilled Tenderloin of Beef With Horseradish Cream Rosemary Roasted Potato Salad, Platter of Grilled Summer Vegetables Petite Rolls

Dessert

Chocolate Bomb, Covered with Ganache, On a Pool of White Chocolate and Raspberry Coulis, Surrounded by Fresh Raspberries

First Course

Two-Tone Vichyssoise With Sweet and Yukon Potatoes Garnished with Crème Fraiche and Chives

Main Course

Spinach Salad with Baby Spinach, English Stilton-Red Onion-Pinenuts, Sliced Boiled Egg and Warm Bacon Bits Dressing, Topped with Sliced Oven Roasted Chicken Breast

Dessert

Chocolate Mousse Dome Covered with Ganache, Surrounded by Fresh Berries In a Pool of Raspberry Coulis

First Course

Two-Tone Chilled Champagne-Melon Soup, Garnished with Crème Fraiche

Main Course

Grilled Chicken Breast, Over Baby Greens and Bok Choy<

With Julienne Red Peppers, Jicama, Mandarin Oranges,

Macadamia Nuts, Crisp Wontons and Ginger, Sesame Dressing

Dessert

Lemon Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

First Course

Two Tone Melon Soup, Cantaloupe and Honeydew Melon

Main Course

Grilled Chicken Breas Over Red Leaf and Belgian Endive Salad With Mangoes, Raspberries, Stilton Cheese, Walnuts With Balsamic Vinaigrette

Dessert

Lemon Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

First Course

Mango Gazpacho

Main Course

Grilled Chicken Breast Over Baby Greens and Bok Choy With Julienne Red Peppers, Jicama, Mandarin Oranges

Macadamia Nuts, Crisp Wontons and Ginger Sesame Dressing

Dessert

Lemon Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

Custom Luncheon. Lets Create your Perfect luncheon together.