New York - Buffet Selections - Temperate

Buffet Selections – Temperate

48 hours’ notice required. Two entrées, salad, vegetable, starch or grain, rolls and dessert. Price ranges $35 – $55 per guest. Minimum of 12 guests.

Fish and Seafood

• Grilled fillet of salmon with roasted artichokes and fine herbs
• Lemon-infused, herb-crusted Atlantic cod
• Poached salmon with sauce verte
• Pan-seared jumbo diver sea scallops with parsley pesto
• Chilled, roasted salmon with leeks and tarragon
• Fennel seed-crusted, rare seared tuna loin with tomato shallot vinaigrette
• Poblano pesto jumbo shrimp with jicama and mango slaw
• Oven-roasted sea bass with marinated olives and sun-dried tomatoes
• Prosciutto-wrapped loin of swordfish
• Thai green curry shrimp with cucumbers and cashews

Poultry

• Rosemary-crusted chicken breast with olives, tomatoes and preserved lemons
• Grilled cornish game hens with roasted stone fruits
• Sesame-crusted chicken with shiitake mushrooms
• Crispy seared duck breast with currants and merlot
• Ancho chili-rubbed, grilled chicken breast with avocado and tomato
• Honey soy-glazed chicken breast
• Teriyaki-grilled chicken

Beef and Pork

• Char-grilled Thai curried steak
• Balsamic-glazed sirloin with horseradish cream and herbs
• Toasted cumin seed-crusted sirloin with lime
• Herb-roasted tenderloin of beef with forest mushrooms
• Orange balsamic loin of pork with roasted whole shallots

Starches and Grains

• Wild rice with shiitake mushrooms, pine nuts, walnut oil and parsley
• Basmati rice with candied pecans and scallions
• Vegetable brunoise couscous with spinach and lemon
• Farfalle with pea shoots, roasted shiitake mushrooms and sweet red onion
• Penne with haricot vert, zucchini and fennel tomato vinaigrette
• Fusilli with artichokes, black olives and sun-dried tomatoes
• Orecchiette with rosemary-scented cannellini beans and arugula
• Yukon gold potatoes, roasted shallots and rosemary
• Roasted sweet potatoes, Bermuda onions, thyme and balsamic glaze

Vegetables

• Haricot vert with cherry tomatoes
• Asparagus, portobello mushrooms and grilled Bermuda onions
• Grilled seasonal vegetables
• Sweet beets with Granny Smith apple slaw
• Asparation with extra-virgin olive oil and lemon zest

Salads

• Field greens, toasted walnuts, sun-dried cranberries, chèvre, balsamic vinaigrette
• Traditional tossed salad and house vinaigrette
• Classic Caesar salad, romaine, Reggiano cheese, croutons and creamy dressing
• Classic Greek salad, feta cheese, Kalamata olives, stuffed grape leaves, red wine vinaigrette
• Spinach with chiffonade of melon, red onion and prosciutto
• Tossed chicories with orange supremes and toasted croutons
• Frisée salad, grilled D’Anjou pears, Roquefort and roasted walnuts
• Fresh mozzarella, sweet basil, beefsteak tomatoes, extra-virgin olive oil and cracked black pepper