New York - Buffet Selections - Hot

Buffet Selections – Hot

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

• Maryland lump crab cakes
• Valencia-style paella with shrimp, chorizo, mussels, calamari and saffron rice
• Sautéed shrimp with white wine, lemon, caper berries and butter
• Fennel seed-crusted salmon on ratatouille
• Steamed salmon with wilted greens
• Pan-roasted sea bass with sweet corn and fresh fennel
• Baked salmon with crispy leeks and English pea coulis
• Herb-encrusted halibut with crisp vegetables
• Potato-crusted salmon with tomato essence
• Braised cod with artichokes and tomatoes

Poultry

• Grilled chicken with tomato corn salsa
• Herb-roasted, stuffed quail with wild rice
• Braised chicken with shallots and apricots
• Chicken tagine with tomatoes and ginger
• Lime tamarind-glazed chicken
• Stuffed, roasted turkey breast with chestnuts, sage and leeks
• Chicken saltimbocca

Beef and Pork

• Roasted loin of pork with whole shallots and pears
• Filet mignon with Sauce Robert
• Braised lamb shanks with Moroccan olives and preserved lemon
• Truffle-scented beef tenderloin with wild mushrooms
• Roasted sirloin Glace de Viande
• Stuffed breast of veal with spinach and pine nuts

Pasta

• Strozzapretti with shrimp and haricot vert
• Traditional baked ziti with Italian sausage
• Pappardelle with duck porcini ragout
• Lasagna Bolognese
• Vegetable lasagna

Grains, Beans and Potatoes

• Apulian-roasted potatoes
• Home-style whipped potatoes
• Yukon gold potatoes with rosemary and caramelized shallots
• Basmati and wild rice with leeks and pine nuts
• Fresh shell bean and herb ragout
• Smashed sweet potatoes with toasted pecans
• Boulangere potatoes

Vegetables

• Grilled seasonal vegetables
• Roasted butternut squash with apples, pecans and cider glaze
• Ginger-glazed carrots
• Roasted Brussels sprouts and parsnips with English walnuts and parsley
• Melange of fennel, zucchini and asparagus
• Roasted root vegetables
• Sautéed greens

Salads

• Field greens, toasted walnuts, sun-dried cranberries, chèvre and 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 and red wine vinaigrette
• Spinach with chiffonade of melon, red onion and Parma ham
• Tossed chicories with orange supremes and toasted croutons
• Frisée salad, grilled D’Anjou pears, Roquefort, roasted walnuts and vinaigrette
• Fresh mozzarella, sweet basil, beefsteak tomatoes and extra-virgin olive oil