Buffet Dinner Menu

Download buffet dinner menu here
Download buffet stations menu here

Pacific Northwest

baby gem salad
pickled radish, hazelnuts, mimolette, with a lemon vinaigrette (veg) (gf)

pan seared wild salmon filet
sauce vierge and ribboned asparagus with lemon (gf)

marinated chicken breast with lemon and rosemary
plattered with cherry tomato and sweet corn relish (gf)

olive oil poached oregon fingerling potatoes
sprinkled with coarse sea salt and cracked black pepper (vegan) (gf)

chef’s choice of roasted seasonal vegetables
served with sea salt and fresh cracked black pepper (vegan) (gf)

wild rice salad
with currants, toasted hazelnuts, dried cherries and roasted mushrooms (vegan) (gf)

seasonal fruit tartlets
with crème fraîche custard and streusel

chocolate cheesecake bars
sprinkled with gold dust

salted caramel chocolate bars
shortbread crust

Mediterranean Inspired

panzanella salad
with croutons, tomatoes, red onion, cucumber, niçoise olives,  torn basil and red wine vinaigrette (vegan)

pan seared cod filets
with onion marmalade, dried cherries, and kalamata olives (gf)

chicken provencal
roasted chicken thighs and breasts with tomatoes, garlic and olives

roasted potatoes
with dijon, lemon juice and extra virgin olive oil (vegan) (gf)

tabbouleh salad
israeli couscous, parsley, red onion, tomato and red wine vinaigrette (vegan)

tandoori chicken kebab
with yogurt herb dipping sauce (gf)

lemon lavender pound cake
with lavender buttercream and candied lemon peel

rosemary apricot shortbread bars
with pine nut streusel

mini pavlova
guava whipped cream, passionfruit caramel and seasonal fruit (gf)

Warm Weather

heirloom tomato salad
assorted heirloom tomatoes, shaved red onion with marjoram and red wine vinaigrette (vegan) (gf)

olive oil poached albacore tuna
with summer tomato salsa (gf)

smoked beef brisket
with roasted beet barbecue sauce (gf)

herbed potato salad
thinly sliced red potatoes with fresh herbs tossed in light red wine vinaigrette (veg) (gf)

grilled asparagus platter
with lemon, olive oil and coarse sea salt (vegan) (gf)

orzo salad
with lemon, kalamata olives, cucumber, tomato, fresh marjoram and feta cheese (veg)

lemon tarts
garnished with fresh berries

key lime coconut cake
with lime glaze and toasted coconut

ice cream sandwich
chocolate cake with mint chocolate chip ice cream

Latin Inspired

food in bloom caesar salad
with romaine, arugula, shaved fennel, grapefruit segments, croutons and shaved parmesan (veg)

spanish grilled chicken
sliced and plattered with romesco sauce

bavette steak with chimichurri
piquillo peppers and chevre

“solterito” peruvian chopped salad
quinoa, cucumbers, tomatoes, avocado, hearts of palm, and citrus dressing served in a romaine leaf (vegan) (gf)

black bean and sweet corn salad
with cilantro lime dressing, red peppers, tomatoes and onions (vegan) (gf)

pinchos morunos kebab
moorish style pork served with lemon wedges (gf)

dark chocolate truffles
with chipotle chili filling (gf)

gianduja truffles
milk chocolate hazelnut (gf)

ice cream sandwich
lime chiffon cake and strawberry ice cream

Winter Weather

butter lettuce salad
toasted pumpkin seeds, dried cherries, mimolette and sherry vanilla vinaigrette (veg) (gf)

hunter style chicken
chicken breast with wild mushroom, shallots and cognac reduction

beef bourgignon
carrots, pearl onions, celery and yukon gold potatoes confit (gf)

potato galettes
with caramelized leeks, new potatoes, fresh thyme and fontina cheese (veg)

savory bread pudding
bacon and bleu cheese

vegetable ratatouille
traditionally prepared (vegan) (gf)

classic cheesecake
with amaretto cherry and graham cracker crust

hazelnut espresso sandwich cookies
with ganache

german chocolate brownie bites
garnished with pecans

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