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