Buffet
Cocktail buffets are ideal for spaces with limited seating by encouraging guest to move and mingle. We have an array of wonderful customizable menu options to create a well-rounded, delicious buffet.
BUFFET
MENU ONE
Welcome Drink
LEMON BASIL VODKA GIMLET
with fresh lemon juice + basil
Passed Hors d’Oeuvres
GOLDEN SHALLOT PANCAKES
topped with olive tapenade and buffalo mozzarella
PETITE CRISPY CHILAPAS
with lentils, kabocha squash and green tomato salsa
SHORTRIB AND TRUFFLED MACARONI
in a cocktail spoon
Buffet
SALAD OF PETITE BIBB LETTUCE
with ruby red grapefruit, avocados, toasted marcona almonds + parmesan vinaigrette
“CRYING TIGER” CHARGRILLED FILET OF BEEF
with cucumber, cilantro + red chile sauce
PINEAPPLE AND COCONUT CURRY CHICKEN
served with toasted cashews, chopped pineapple, scallions, golden raisins, bananas, mango chutney + sweet jasmine rice
SPRING PEA, ASPARAGUS + FAVA BEANS
with shaved Parmesan, citrus essence, sautéed shallots + pickled yellow beets
RAVIOLI FILLED WITH ARUGULA AND GOAT CHEESE
with toasted pine nuts and lemon shallot sauce
Passed Desserts
ITALIAN CHERRY SORBETTO
cherry sorbetto + prosecco passed in tiny Riedel “O” glasses
Desserts
TINY COCONUT AND PEANUT SQUARES
layered with chocolate and a graham cracker crust
KEY LIME TARTS
with whipped cream + lime zest
PEANUT BUTTER TRUFFLES
dipped in dark chocolate
BUFFET
MENU TWO
Welcome Drink
MARGARITA PUNCH
a festive blend of premium tequila, ginger liqueur, cranberry juice + lime juice
Passed Hors d’Oeuvres
CHIPOTLE MEATBALLS
with tomatillo salsa
MINATURE CRAB CAKES
topped with fresh chives + lemon aioli
MOZZARELLA EN CARROZZA
Italian version of a grilled cheese made with fresh mozzarella
Buffet
NAPA SALAD
frisée lettuce, sliced green apples, bleu cheese, cayenne walnuts + honey shallot vinaigrette
SALMON AND APPLE CARPACIO
with capers, salmon roe, cracked black pepper and artisanal oil drizzle
GRILLED TENDERLOIN OF BEEF
with maître d’ butter + crispy tobacco onions and the following toppings:
+ bleu cheese butter
+ black pepper + horseradish zablione
+ bernaise
GOAT CHEESE GRITS SOUFFLE
ratatouille relish
COMPOSED VEGETABLE PLATTER
+ TOMATOES CAPRESE
with aged balsamic, fresh mozzarella and basil
+ ROASTED BRUSSELS SPROUTS
with Texas pecans
+ LEEK AND VEGETABLE FRITTERS
with sun-dried tomato aioli
Served Dessert
CHOCOLATE HAZELNUT TORTE
with caramelized pineapple and coconut gelato
