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Stationed Hors d’oeuvres
Brie Cheese Baked in Puff Pastry with Cranberry Walnut Fig Relish
Served with Strawberries, Red Seedless Grapes,
Assorted Crackers and French Baguette
Champinones a la Plancha
Grilled Mushrooms with Roasted Garlic Aioli
Passed Hors d’oeuvres
Handmade Ginger Chicken Wontons with Sweet and Sour Sauce
Blackened Ahi Tuna on Sugar Cane Skewers
Wasabi Cream
Dinner Buffets
Plated Salad
Hollandia “Live Gourmet” Trio Salad
Tomatoes, Gorgonzola, Caramelized Pecans, Grapefruit Sections, Dried Cranberries
Tossed with Champagne Pear Dressing
Bread Basket
French Baguette
Bavarian Bread
Cranberry Cheddar Loaf
Handmade Poppy Seed Bread Sticks
Cruets of Olive Oil and Balsamic Vinegar
Buffet Dinner
Steamed Green Beans with Toasted Almonds
Sweet Potatoes au Gratin
Oak Grilled Bourbon-Ancho Glazed Boneless Chicken Breast
Bourbon-Ancho Sauce
Whole Grilled Tri Tip with Rincon Pepper and Herb Rub
Carved at the Buffet and served with Horseradish Cream
Sauce Bar
Three Peppercorn Sauce
Portabello Mushroom Cream Sauce
Horseradish Cream , Honey Mustard
Pomegranate Reduction Merlot
Chili Lime Sauce , Habenero Salsa, Salsa Fresca
Roasted Red Bell Pepper Sauce laced with Horseradish Creme
Delightful Sundae Bar - With Brownies
Ice Creams Sundae Bar Served in Mason Jars
Santa Barbara’s Original McConnell's Ice Cream
French Vanilla and Dutch Chocolate
Rincon Legendary Chocolate Chip Brownies
Sundae Bar Accouterments
Crushed Oreo
Mini Chocolate Chips
Fresh Strawberry Sauce
Real Rich Chocolate Sauce
Caramel Sauce
Marshmallows
M & M’s
Chocolate Sprinkles
Sliced Almonds
Crushed Butterfingers
Fresh Whipped Cream
Fresh Sliced Strawberries and Fresh Sliced Bananas
Brulee Spoons
Lime Creme Brulee in Individual Spoons
Cookies and Milk
Mini Assorted Rincon Cookies Served Warm from the Oven
with Shot Glasses of Cold Milk
S'mores
Campfire Packets
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