| Gourmet Buffet |
En Croute Duck Pâté with Orange Cocktail
A coarse duck and pork pâté flavored with orange wrapped in puff pastry
Presentation of Imported and Domestic Cheeses
(Depending on the diligence of the farm animals and the uncertainty of delivery)
Bleu d'Auvergne, Gouda, Brie or Camembert, Boursin, Gruyère
Array of Fresh Fruits
A visual feast of fresh fruits and seasonal wild berries
Crudités with an Herbal Dip
Carrots, celery, cherry tomatoes, broccoli & cauliflower
Four Freshly Prepared Salads
Red Potato salad with Apple, sweet Bermuda onions and Dijon Mustard
Wild greens, Gorgonzola, candied pecans, cherry tomatoes and raspberry vinaigrette
Tortellini and Rotini pasta with artichoke hearts and balsamic dressing
Buffalo mozzarella cheese with tomato wedges, virgin olive oil and fresh basil
A coarse duck and pork pâté flavored with orange wrapped in puff pastry
Presentation of Imported and Domestic Cheeses
(Depending on the diligence of the farm animals and the uncertainty of delivery)
Bleu d'Auvergne, Gouda, Brie or Camembert, Boursin, Gruyère
Array of Fresh Fruits
A visual feast of fresh fruits and seasonal wild berries
Crudités with an Herbal Dip
Carrots, celery, cherry tomatoes, broccoli & cauliflower
Four Freshly Prepared Salads
Red Potato salad with Apple, sweet Bermuda onions and Dijon Mustard
Wild greens, Gorgonzola, candied pecans, cherry tomatoes and raspberry vinaigrette
Tortellini and Rotini pasta with artichoke hearts and balsamic dressing
Buffalo mozzarella cheese with tomato wedges, virgin olive oil and fresh basil
| Carved Prime Rib Choice prime rib of beef with a quenelle of horseradish cream & Au Jus Carved Honey Baked Ham Poached Salmon Poached Atlantic salmon, and basil hollandaise sauce Orange Rosemary Chicken Chicken breast, marinated with oranges, balsamic vinegar, rosemary, shallots and olive oil Chicken from the Forest Sautéed Chicken Breast with Three Mushrooms in Port Wine Sauce Herbed Filet of Pork Rubbed with Herbs and Served with Champagne Sauce |
| Colorado Rack of Lamb Rosemary Dijon-encrusted rack of lamb & grilled asparagus Choose One: Grilled or Poached Salmon or Sea Bass or Ahi Tuna or Jamaican Style Swordfish Choose one Sauce for Seafood Entree: Chipotle butter sauce (Spicy), Citrus Beurre Blanc, Basil Hollandaise Sauce, Teriyaki, Korean BBQ Sauce or Chardonnay wine sauce Dry Aged New York Steak-12 oz. Charbroiled and Topped with Grilled Asparagus and Swiss cheese Carved Chateaubriand Choice filet mignon carved and served with a Madeira wine sauce Muscovey Duck Seared breast of duck, forest berry ver jus with creamy polenta |
| Poached Prawns with Cocktail Sauce Freshly Shucked Chesapeake Bay Oysters on the half shell with whipped cream & Gold Pearl Salmon Caviar Scottish Salmon smoked over Cherry-wood Traditional Goose Liver Slices roasted in its fat, served cold Goose Liver Pâté seasoned with Summer Black Truffles |
Buffets, displays and stations can easily be accommodated at
most venues. They are custom designed to your desires after a
consultation with Cheflaszlo.
Basic station buffets are generally comprised of three to five areas:
Carving or Hot Entrée, Salads & Charcuterie, Seafood, Fruit and Desserts.
Cheflaszlo can guide you through the planning of a basic station
buffet layout, which is very appropriate for many special occasions.
most venues. They are custom designed to your desires after a
consultation with Cheflaszlo.
Basic station buffets are generally comprised of three to five areas:
Carving or Hot Entrée, Salads & Charcuterie, Seafood, Fruit and Desserts.
Cheflaszlo can guide you through the planning of a basic station
buffet layout, which is very appropriate for many special occasions.
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