Rebecca Briody
Chef on the Go
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Dinner Buffet
Hors d’oeuvres
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Tortilla Chips with Beck’s Mex Salsa |
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Carrots Sticks and Broccoli Florets with Sweet Curry Dip |
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Cheeses with Crackers and Red Grapes (Brie, Danish Bleu, and Cheddar) |
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Fresh Fruits in Season |
Buffet Dinner
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Pepper Crusted Boneless Rib of Beef (With Horseradish Cream, Whole Grain Dijon, Gherkins) |
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Sesame Chicken with Honey Mustard Sauce (on the side) |
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Grilled Vegetables (Zucchini, Yellow Squash, Snap Peas, Carrots, Red Peppers) |
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Starch Choices-Roasted Red Potatoes with Rosemary and Olive Oil,
Au
Gratin |
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Salad Greens with Garlic Herb Vinaigrette (Other dressings available) |
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Breads and Butter |
Desserts
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Brownie Bites |
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Lemon Bars |
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Carrot Cake |
Coffee Station
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Regular Coffee |
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Hazelnut Decaffeinated Coffee |
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Hot Tea Assortment |