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Watercress Salad Tossed with Bamboo Shoots, Water Chestnuts, Hearts
of Palm, and Almond Slivers, Served with a Mandarin Citrus Dressing
(plated and placed at the table shortly before the guests enter the
dining hall)
Artichoke Salad
Seven Leaf Mesclun Salad with Mandarin Oranges (assorted dressings:
balsamic vinaigrette, raspberry and Italian)
Seven Leaf Mesclun Salad Garnished with Roasted Pecans and Tossed
with Pecan Raspberry Vinaigrette Dressing
Spinach and Romaine Salad Garnished with Tomatoes and Almond Slivers
Sprinkled with a Mandarin Orange Citrus Dressing
Three Bean Medley Salad
Gourmet Bean Salad
Cucumber Marinade Salad
New Orleans Red Beans and Rice Seasoned with Andouille Sausage
Carrot Spears Served in a Ginger Honey Thyme Butter
Asparagus with Garlic Herb Sauce
Grilled Summer Vegetables, Tomatoes, Peppers and Zucchini Lightly
Seasoned
Steamed Broccoli Clusters Served with a Paprika Hollandaise Sauce
Hawaiian Sweet Potato Casserole: Layered Tender, Sweet and Redskin
Potatoes Garnished with Bananas, Brown Sugar, Cinnamon and Fresh Crushed
Pineapple
Twice Baked Sweet Potato
Roasted Red Skin Potatoes Seasoned Lightly with Herbs and Parsley
Pineapple Coconut Rice
Jerk Seasoned Tenderloin of Beef Served with a Tri-Pepper Chutney
Sauce on the Side
Chef's Carving Top Round of Beef Served with a Creamy Horseradish
Sauce and A Jus on the Side
Chef's Carving Herb Seared Beef Tenderloin with Béarnaise Sauce and
Creamy Horseradish
Chef's Carving Prime Rib
Chef's Carving Pork Tenderloin with Assorted Sauces on the Side
Chef's Carving Filet Mignon Accompanied with a Béarnaise Sauce,
Mustard Sauce and a Creamy Horseradish Sauce
Chef's Carving Whole Smoked Turkey with a Cranberry Mayonnaise and
Orange Relish
Chef's Carving Steamship Round of Beef Served with Béarnaise and
Creamy Horseradish Sauces on the Side
Honey Baked Spiral Ham Garnished with Cherries and Pineapple Rings,
Served with a Crock of Mustard
Louisiana Chicken Creole: Boneless, Skinless Chicken Breast Served
with a Classical Creole Garnish, Peppers, Onions, Celery, Diced Tomato
and Very Mild Cajun Spices
Chicken Breast with a Garlic Herb Sauce
Chicken Breasts Stuffed with Granny Smith Apples and Almonds
Tropical Chicken Curry Seasoned with Coconut Milk and Fresh Pineapple
Classic Breaded Chicken Kiev
Classic Chicken Cordon Bleu
Chicken Florentine
Breast of Chicken Wellington
Chicken En Croute
Roast Half Duckling
Boneless Duck Breast
Bacon Wrapped Turkey Fillet
French Cut Turkey Breast
Semi-Boneless Quail
Chef's Award Winning Whole Poached Salmon with Traditional Garnish
Including Chopped Bermuda Red Onion, Diced Hard Boiled Egg, Capers,
Fresh Dill, Creamy Horseradish and Raspberry Cream Freche Sauces.
Assorted Piccacio Breads and Pepperoni Loaves
Cornucopia Basket Overflowing with Gourmet Breads for Finger
Sandwiches
Assorted Gourmet Breads and Compound Butter
Assorted Gourmet Rolls and Hand Piped Garlic Parsley Compound Butter
Placed at Each Table
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