Spring Luncheon

Stationary Appetizers

Trio of dips including pink bean and cilantro, eggplant pate, minted cucumber yogurt, cumin dusted pita crisps, lightly steamed seasonal vegetables

-Buffet Selections-


French country beef daube with hazelnut lemon gremolata and garlic croutons
Whole roasted classic chicken grand-mere with caramelized pearl onions, crimini mushrooms and crispy bacon


Spicy melted tomatoes, olives and arugula


Roasted assorted potatoes with rosemary and chive sour cream
Baby greens, crispy Portobello mushrooms, haricots verts, blue cheese, fresh herbs, sherry vinaigrette


Black and white mini cupcakes with double chocolate and coconut frosting