food
stations: carving
roast brisket of beef in tangy barbecue sauce
roast breast of turkey
herb-infused grilled chicken breast
or
sliced breads
and
three condiments
such as
dijon mustard, meaux mustard, sweet/hot mustard,
fig/mint relish, cranberry/walnut relish,
tomato chutney, mango chutney, red onion marmalade,
corn relish, tomato salsa, aioli, chili mayonnaise,
horseradish mayo, creole barbecue sauce
with roasted garlic, rosemary and aioli
infused with ginger and garlic
with scallion/ginger dipping sauce
with sweet/hot mustard sauce
with garlic cream and tomato beurre blanc
with tomato/basil vinaigrette and aioli striping
with oven-roasted tomatoes, kalimata olives,
red onion and basil
sliced into java peanut sauce with saffron rice
and chopped condiments
smothered with oven-roasted tomatoes, kalimata olives, fresh basil and oregano
with creole barbecue sauce
10.
grilled chicken breast
smothered with roasted sweet peppers, capers and black olives
breaded strips of chicken tossed with greens and julienne vegetables in mustard/scallion vinaigrette
grilled breast of chicken with medley of greens, toasted almonds, sauteed mushrooms and asian-style vinaigrette
sauteed chunks of chicken with scallion, peanuts and cajun seasonings tossed into chiffonades of purple and green cabbage in raspberry vinaigrette
fried flour tortilla shell
refried beans, jalapeno rice, chopped lettuce and tomatoes, chopped black olives, scallion, shredded lettuce and salsa served with
grilled shredded chicken (or with refried beans for dairy)
char-grilled chicken sliced into corn tortilla with grilled red onion, cilantro and tomato salsa
with rice and beans
16.
fish tacos
grilled fresh fish in corn tortillas with shredded cabbage,
shredded cheeses, chopped avocado and jb's creamy tomatillo sauce
seasoned whipped potatoes and mild chiles
layered with corn tortillas
18.
grilled chicken
in classic mole sauce with
jalapeno rice and chopped condiments
with tomato confit, roasted garlic, fresh basil and broth
with fresh grated parmesan cheese
20. genoa-style
rigatoni
with roasted new potatoes, green beans, pesto and broth
with smoked salmon, asparagus and capers
in reduced sauce of white wine, cream and broth
with fettucine
with sautéed vegetables, roasted garlic and scallion
with creole seasonings
a rich chicken or vegetable broth with tomato, chopped vegetables, pasta and beans
with oven-roasted tomatoes, kalimata olives, sauteed red onion, basil and oregano
27.
Spicy Rare Beef Salad
filet of beef tenderloin dredges with chopped shallots, jalapeno and ginger
in an orange glaze
grilled rare and sliced atop medley of greens with sautéed wild
mushrooms, orange/ginger vinaigrette
garnished with blanched Chinese peas and carrot fans
(add $2.50 per person)
28.
Hot Chicken Salad
grilled boneless breast of chicken sliced atop medley of greens
with chopped toasted almonds and sautéed mushrooms
tossed with Asian vinaigrette with pan-fried noodles
29.
Sizzling Bass
infused with ginger and garlic
with scallion/ginger dipping sauce
with stirfy of vegetables and noodles in mahogany sauce
with sweet/hot mustard sauce
and vegetable fried rice
31.
Duck with Scallion Pancakes*
grilled tender breast of duck sliced atop scallion pancakes with plum
wine sauce and vegetable florets
with gorgonzola-filled fried wonton and plum dipping sauce
filled with veggies and raw tuna
served with sweet hot dipping sauce
with Peanut Sauce, Sweet/Hot Pepper Sauce and Siracha
with Orange Peel Rice
with Yams, Zucchini, Peppers and Mushrooms in Tempura Batter with Warm Dipping Broth