Sit-Down Lunch Menu 1

Hors D' Oeuvres Buffet

Architectural Display of Fresh Vegetables
Broccoli, Cauliflower, Carrot, Red Bell Pepper, Cucumber, Yellow Squash
and Jícama, served with Red Pepper Hummus and
Spinach Caramelized Onion Dip,
and Herbed Pita Chips

Butlered Hors D' Oeuvres

Kalamata Goat Cheese
on Zatar Infused Lavosh Crisp

Cheese Quesadillas
with Avocado Dipping Sauce

Grilled and Chilled Marinated Shrimp
Wrapped in a Peapod

Wild Mushroom Strudel
Napped with Chèvre Crème and Fresh Chervil

Spicy Chicken and Eggplant Potstickers
with Garlic Soy Dipping Sauce

Set First Course

Lined Silver Basket with Warmed Garlic Parmesan and Jalapeño Cheddar Rolls, Sliced Pistachio Bread and Old World Rye Cracker Bread

Whipped Sweet Butter and Raspberry Butter Rosettes
on a Lemon Leaf Garnish

Insalata Caprese
Petite Field Green Salad tossed with our Homemade Sherry Vinaigrette,
garnished with Bruschetta Toast Point and surrounded by
Slices of Fresh Mozzarella di Bufala and Roma Tomato,
drizzled with Basil Infused-Oil and Balsamico

Boneless Breast of Free Range Chicken
Stuffed under the Skin with a Mousseline of Spinach, Sun Dried Tomatoes
and Roasted Garlic, napped with Madeira Reduction,
set atop a Bed of Herbed Israeli Couscous

Pan-Seared Julienned Root Vegetable
with Rosemary Sprig Garnish

Grilled Vegetable Medley
Asparagus, Yellow Squash, Mushroom and Red Pepper

Family Style Dessert

Lemon Meringue Tarts

Cheesecake Brownie Triangles

Fresh Fruit Tarts

Chocolate Banana Cream Puffs

Miniature Tiramisu Tarts

Chocolate Covered Apricots and Grapes

Tuxedoed Chocolate Strawberries

Seattle’s Best® Regular and Decaffeinated Coffee, Cream,
Sugar and Sweet ‘n Low®

Sit-Down Lunch Menu 2

Butlered Hors D' Oeuvres

Asparagus Tips, Caramelized Red Onion and Smoked Mozzarella Pizza

Roasted Corn and Zucchini Quesadillas
Served with Smoked Tomato Salsa

Bruschetta
Lightly Toasted Tuscan Crostini, brushed with Garlic and Olive Oil
and topped with Fresh Basil, Tomato and Mozzarella

Wild Mushroom Hummus
Served on Pita Flat Bread Diamond
with Truffle Oil and Shiitake Garni

Phyllo Triangles
with Goat Cheese and Sun Dried Tomatoes

Kappa Maki Rolls
with Soy Sauce, Wasabi and Pickled Ginger

First Course

Lined Silver Baskets with Warmed Harvest, Pretzel and
Farmer Seed Rolls and Sliced Pecan Raisin Bread

Individual Plates with Sweet Whipped Butter and
Roasted Red Pepper-Infused
Butter Triangles

Mixed Baby Field Greens with Poached Pear, Sun Dried Cherries,
Toasted Walnuts and Amish Bleu Cheese, tossed in our
Pomegranate Sherry Vinaigrette and
garnished with an Edible Flower

Chilean Sea Bass
Encrusted with Black and White Sesame Seed Encrusted, over a Bed of
Israeli Vegetable Couscous in a Carrot Curry Broth

Fresh Haricots Verts

Herb Garnish

Banana Millefuille with Vanilla Bean Ice Cream
Layers of Delicate Puff Pastry with Caramelized Bananas,
topped with Powdered Sugar, on a Bed of
½ Creme Anglaise and ½ Bittersweet Ganache.
The Millefuille is accompanied by a Miniature Cookie Cup
with a Scoop of Homemade Vanilla Bean Ice Cream,
garnished with a Sprig of Fresh Mint

Seattle’s Best® Regular and Decaffeinated Coffee,
Cream, Sugar and Sweet ‘n Low®

Sit-Down Lunch Menu 3

Individual Bread and Butter Plates with Sweet Whipped Butter and
Red Pepper Infused Butter Triangles

Lined Silver Basket of Sliced Rosemary Focaccia, Miniature Corn-Cranberry
Muffins and Crispy Crusts

Fine Herb Chicken Salad
Set a top a Star Tomato Flower, over a Bed of Field Greens
lightly tossed in our Homemade Sherry Vinaigrette and
garnished with Grilled Asparagus, Jícama,
Red Pepper and Carrot

Fresh Fruit Tart
with Raspberry and Mango Coulis

Seattle’s Best® Regular and Decaffeinated Coffee, Cream,
Sugar and Sweet ‘n Low®

China Mist® Raspberry Iced Tea with Lemon Wedges