CHEF Frederick H Nesbitt III

Theme Bufetts

WINE MAKERS BUFFET

Assortment of Gourmet Breads with Sweet Butter

Field Greens with Bleu Cheese, Pears, Candied Walnuts and Aged Balsamic Vinaigrette

Lodi Harvest Salad with Tomatoes, Green and Yellow Beans, Olives, Eggs and Fresh Mozzarella

Gourmet Cheese Board with Point Reyes Bleu, Port-Salut, Chevre, Jarlsberg, Gouda, and Sharp Cheddar

Filet Mignon with Huckleberry Merlot Demi Glace

Cabernet Mashed Potatoes with Roasted Shallots

Grilled Vegetables with Extra Virgin Olive Oil and Aged Balsamic Vinegar

SPANISH BUFFET

Assortment of Gourmet Breads with Sweet Butter

New Potato Salad

Spinach with Goat Cheese, Red Onions and Thompson Grapes in Bacon Vinagreta

Leek and Potato Torte with White Cheddar

Paella with Muscles, Prawns, Chicken and Sausage

Saffron rice

Grilled Vegetables with Olive Oil and Aged Balsamic Vinegar

ITALIAN BUFFET

Assortment of Gourmet Breads with Sweet Butter

Antipasto Platter with Imported Cheese, Dried Fruits, Nuts, Prociutto, and Salami

Grilled Potato Salad

Three Cheese Lasagna with Eggplant, Zucchini and Roasted Red Peppers

Roasted Chicken with Rosemary, Lemon and Garlic

Squash Risotto

Grilled Vegetables with Olive Oil and Balsamic Syrup

NEW ORLEANS BUFFET

Assortment of Gourmet Breads with Sweet Butter

Louisiana Sunburst Salad

Fried Tomatoes with Shrimp Remoullade

Chicken, Andouille, and Seafood Gumbo

Blackened Flank Steak

Red Beans and Rice

Fire Roasted Vegetables with Soy Oil and Balsamic Syrup

TASTE OF ASIA

Fried Wontons with Sweet and Sour Sauce

Thai chicken Salad

Chinese Noodle Salad with Ginger Soy Vinaigrette

Shrimp and pork Spring rolls with Papaya Slaw and Peanut Dipping Sauce

Ginger Soy Grilled Hibachi Style Salmon with Ponzu Sauce and Fried Rice Noodle

Sticky Rice

Tempura Vegetables with Ponzu Sauce

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