Vegetarian Hors D'Oeuvre

• Cheese Torte layered with Pesto, Sundried Tomatoes and Pinenuts  surrounded by an assortment of Domestic & International Cheese and Seasonal Fresh Fruit
• Herbed Polenta Rounds with Eggplant Mousse
• Frittata Squares with Roasted Leeks, Zucchini, Wild Mushrooms and Cheese
• Mushroom Caps with Herb Cream Cheese & Mushroom
  or  Spinach & Gorgonzola filling
• Tuscan Vegetable Sauté with Garlic, a touch of Balsamic Vinegar,
  fresh Oregano and Olive Oil
• Goat Cheese Crostini with fresh Grape-Rosemary Salsa
• Jalapeno and Cheese "Frittata" Squares with sweet Chili glaze
• Pizzettas with Pesto, caramelized Onions, Artichoke Hearts and Feta Cheese
• Skewered Tortellini drizzled with fresh Pesto
• Spanokopita Filo Pastries filled with Spinach and Feta Cheese
• Deep Fried Samosas filled with Potato and Peas, Fresh Cilantro, Mint Raita
  Aromatic Mango Chutney Dosa

Vegetarian Salad Specialties

• Mixed Field Greens with Pears, Red Onion, Candied Walnuts, Mushrooms & Feta Cheese tossed with Pear Vinaigrette
• Classic Caesar with our Specialty Dressing, Herb Croutons and Parmesan Cheese
  Tuscan "Bread" Salad:  Romaine Lettuce, Tomatoes, White Beans, Mushrooms, Capers & cubes of Italian Bread, with Balsamic Dressing  &Parmesan Cheese
• Salad Caprice: Slices of Tomato and Fresh Mozzarella Cheese
  with Fresh Basil and Pesto Vinaigrette
• Rosemary Roasted Potato with Black Olives, Red Onion, Bell Pepper,
  Baby Tomatoes and Dijon Dressing
• Spinach with Sundried Tomatoes, sautéed Mushrooms, Feta Cheese and Kalamata Olives, tossed with Pancetta Vinaigrette

Buffet Dinner served with Dinner Rolls and Butter

Pastas

• Rigatoni with Eggplant, Artichokes and Bell Pepper
• Farfalle with Sundried Tomatoes and Arugula
• Fettuccine withPortobello Mushrooms, Spinach and Pine Nuts
• Penne with Roasted Asparagus, Tomatoes and Fennel
• Orechiette with Portobello Mushrooms, Arugula, Tomatoes and Brie

Seafood

• Prawn Sauté with lots of Garlic, julienne Vegetables, fresh Basil and White Wine
• Seared Filet of Salmon with Roasted Red Pepper and ground Almond Romesco
•  Oven Roasted Salmon with Breadcrumb, Sundried Tomato and Olive Crust
• Pan-Seared Halibut with Salsa Verde
• Filet of Swordfish with Mediterranean Salsa Vert:  finely chopped fresh Thyme, Garlic, Capers, Parsley, Green Olives, Lemon and Olive Oil
  Or, Saffron Orange Sauce
• Whole Poached filet of Salmon, decorated with thinly sliced Cucumber "scales" served with Watercress-Dill Sauce
• Halibut Steaks Sauced with White Wine and Anchovies

Accompaniments

• Curried or Rosemary Roasted Red Potatoes
• Steamed Asparagus served with roasted Red Peppers and light Oregano Dressing
• Couscous or Saffron Rice Pilaf with Currants, Scallions and Pinenuts
• Seasonal Grilled Vegetables including Eggplant, Yellow Squash, Zucchini, Peppers And Onions
• Sherried Fava Beans with Mushrooms and Onions
• Sautéed Green Beans with Parmesan Cheese
• Sauteed Baby Eggplant Halves with Mozzarella
• Spinach Sauteed with Olive Oli and Garlic
• Zucchini Gratin with Tomato and Marjoram garnished with a mixture of parmigiano and reggiano chesses