Soup

PASSED HORS D’OEUVRES & LUNCH BUFFET

PASSED HORS D’OEUVRES

CLASSIC ITALIAN BRUSCHETTA
HEIRLOOM TOMATO * BASIL SPROUTS * GOLDEN BALSAMIC * REGGIANO CHEESE

CHILLED PRAWNS ON A CHIFFONADE OF GREENS
* COCKTAIL SAUCE

SANTA MARIA SKIRT STEAK SKEWERS
CHILI & TOMATO SKIRT STEAK * YOGURT DIPPING SAUCE

TRADITIONAL REGGIANO & CHIVE CHEESE PUFFS
CREAMY CHEESE * MINI TOAST ROUND

LUNCH MENU

PRE-SET SALAD

BUTTER LETTUCE SALAD
APPLES * SPANISH MANCHEGO CHEESE * PECANS * CHAMPAGNE VINAIGRETTE

BASKET OF SLICED ARTISAN BREADS

LUNCH BUFFET

SLICED GRILLED BONELESS BREASTS OF CHICKEN
**
GRILLED FILETS OF SALMON
TO ACCOMPANY: TOMATO MANGO SALSA * CUCUMBER DILL VINAIGRETTE * WASABE AIOLI

FOUR-CHEESE RAVIOLI IN A POMODORO SAUCE
MOZZARELLA * BASIL

QUINOA SALAD
ORANGE * AVOCADO * BEETS * SPINACH * ORANGE VINAIGRETTE

GRILLED MARINATED VEGETABLE PLATTER
ZUCCHINI * YELLOW SQUASH * BALSAMIC EGGPLANT * ASPARAGUS * RED * YELLOW
 * GREEN BELL PEPPERS

DESSERT & COFFEE

PLATTER OF ASSORTED DESSERT BARS & COOKIES
BUTTER BRICKLE BLONDIES * ASSORTED MICRO CHEESECAKES
RASPBERRY SHORTBREAD BARS * CHOCOLATE ESPRESSO BROWNIES
LEMON TARTS & HOMEMADE CHOCOLATE PEANUT BUTTER CUPS

                                                                                                              
FRESH BREWED DECAF COFFEE & CONDIMENTS

 



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