The Moroccan Chicken Buffet

Includes:

• Roasted Moroccan-spiced chicken breast with preserved lemon and green olives
• Vegetable tagine
• Saffron-almond couscous
• Organic mixed green with cucumber, orange, fennel and pomegranate vinaigrette
• Warm cinnamon-rice pudding topped with toasted pistachios
• Fresh-brewed organic Fair Trade Certified shade-grown regular and decaf coffees
• Organic and assorted herbal teas

The Nebraska Grill

Includes:

• Marinated sirloin steak
• Alaskan halibut grilled with fresh rosemary and extra virgin olive oil
• Organic spring green salad with fresh Roma tomato, English cucumber and our Champagne vinaigrette
• Roasted seasonal vegetable salad tossed with white balsamic-herb vinaigrette
• Petite field mushrooms sautéed with garlic and fresh herbs
• Essential Baking Company organic artisan breads and butter
• Shortcake topped with Pacific Northwest marionberries, raspberries and honey whipped cream
• Mint iced tea
• Raspberry iced tea or citrus iced tea
• Iced water

The Pacific Rim

Includes:

• Asian-style barbecued baby back ribs with cilantro-peanut pesto
• Stir fried chicken breast with toasted cashews, Thai basil, fresh vegetables and ginger
• Vegetable, noodle and marinated tofu salad with tangy peanut dressing
• Organic mixed greens with cucumber, bean sprouts, tomato and fresh ginger vinaigrette
• Steamed jasmine rice
• Fortune cookies
• Fresh-brewed organic Fair Trade Certified shade-grown regular and decaf coffees
• Organic and assorted herbal teas

The Southern Grill

Includes:

• Barbecued baby back ribs
• Slow-roasted chicken quarters basted with smoky barbecue sauce
• Brown sugar baked beans
• Corn on the cob with sweet cream butter
• Freshly baked biscuits with butter and honey
• Seasonal fruit salad
• Warm raisin bread pudding with bourbon sauce
• Lemonade or iced tea
• Iced water

The Southwestern

• Chipotle-marinated chicken breast with grilled peppers and onions
• Thin-sliced grilled beef with mixed-herb chimichurri
• Black beans with epazote and cotija cheese
• Cumin-infused rice
• Organic mixed greens with shredded jicama, cucumber and citrus vinaigrette
• Soft flour tortillas and corn tortilla chips with pico de gallo and guacamole
• Churros with vanilla-whipped cream
• Fresh-brewed organic Fair Trade Certified shade-grown regular and decaf coffees
• Organic and assorted herbal teas

The Spanish Paella Buffet

Includes:

• Chicken and seafood paella with chicken sausage, shrimp and mussels or clams
• Heart of romaine salad with roasted sweet peppers, olive medley, toasted almonds and herb vinaigrette
• Roasted winter squash medley
• Almond cookies
• Fresh-brewed organic Fair Trade Certified shade-grown regular and decaf coffees
• Organic and assorted herbal teas

The Tailgater

• Gourmet Burger Sliders

Grilled Mini Ground Chuck Burgers topped with Caramelized Onions & Smoked Gouda Cheese Placed on our Homemade Rosemary Buns. Served along with Chipotle Ketchup, Rosemary Dijon Mustard & Roasted Red Pepper Mayonnaise.

• Pulled Pork Sandwiches

Our Brown Sugar Rubbed Pork Shoulder Hickory Smoked for 12 Hours until Fork Tender. Shredded & Served with Homemade Mini-Herbed Rolls. Your choice of North Carolina BBQ Sauce or Jack Daniels BBQ Sauce.

• Spud Bar

Idaho Potatoes Offered with Crumbled Bacon, Cheddar Cheese, Sour Cream, Scallions, Black Olives, Chili, Broccoli & Butter.

• Gourmet Mac & Cheese

Macaroni Shells Married with Sharp Cheddar & Fontina Cheese mixed with a Béchamel Sauce. Baked Golden Brown & Topped with an Herbed Panko Crust.

• Southern Slaw

Shredded White & Purple Cabbage, Carrots & Vidalia Onions Dressed with Mayo, Apple Cider Vinegar, Sugar & Parsley.

• Caprese Salad

Roma Tomato Wedges Combined with Cucumbers, Basil, Fresh Mozzarella Balls & Tossed with a Balsamic Vinaigrette.

• Assorted sweeets
• Iced Tea

South of the Border Fiesta

Stationary Hors D’oeuvres:

• Tomato, Spinach, and Whole Grain Tortilla Strips with a Hint of Cayenne
  Served with Tomato Salsa and Chunky Guacamole
• Assorted Mini Empanadas, served with Black Bean, Portabella, Tomatillo, & Cheddar
  Smoked Chicken, Red Onion, Cilantro & Monterey Jack Crab, Avocado, Corn, Red Bell Pepper, Cilantro, and Monterey Jack. Served with Lime-Cilantro Sour Cream
• Assorted Skewer Station
• Pineapple Shrimp and Green Chili Chicken served with Peach-Habanera and Banana-Coconut Dips

Lunch Buffet

• Soft Flour or Crispy Corn Tortillas Tacos served with Grilled Carne Asada, Roasted Anaheim Chilies and Monterey Jack Blackened Mahi, Manchego Cheese, Black Beans and Grilled Poblano Chilies
• Chicken Lime-Cumin Burritos served with Grilled Lime-Cumin Chicken Breast, Cilantro-Lime Rice, Black Beans and Monterey Jack Cheese
• Grilled Steak Fajita Burritos served with Grilled Flank Steak, Grilled Red Onion, Grilled Red Bell Pepper, Cilantro-Lime Rice, Pinto Beans and Cheddar Cheese
• Assorted Quesadillas served with Mojo Roasted Pork, Sweet Potato, and Monterey Jack
  Chorizo, Manchego Cheese and Grilled Poblano Chilies Sautéed Mushroom, Jalapeno and Fontina
• Tacos, Burritos and Quesadillas, Accompanied by Sour Cream, Guacamole, Jalapenos, Shredded Lettuce Tomato Salsa, Salsa Verde and Tropical Salsa
• Spanish Rice and Black Beans
• South of the Border Salad served with Romaine Lettuce, Tortilla Strips, Black Bean, Corn, Diced Tomatoes and Monterey Jack Cheese served with a Chipotle Ranch Dressing

Desserts:

• Biscocho de Coco
• Pepe Lopez Crème de Coconut Cake
• Bunuelos with a Sweet Mango Salsa
• Mexican Wedding Cookies

Beverages

• Regular Coffee and Decaf Coffee
• Strawberry-Mango Aguas Fresca and Prickly Pear Lemonade
• Assorted Regular and Diet Sodas
• Natural and Sparkling Bottled Water

Cuban-French Inspired

Passed Hors D’oeuvres:

• Piña Colada Pineapple Shrimp with Banana-Coconut Dip
• Pistachio Encrusted Chicken Skewers with Apricot-Lime Dip
• Seared Breast of Duck on Yucca Pancakes with Tropical Salsa
• Wild Mushroom Pate on Toast Points
• Smoked Salmon Mousse and Cucumber on Herbed Crostini

First Course:

• Lobster Salad with Mango and Avocado. Fresh Cilantro, Lobster, Diced Mango and Diced Avocado, served with Lime Vinaigrette.

Salad Course:

• Simple Mesclun Salad. Mesclun Greens, Chevre, Grape Tomatoes and Red Onion
  Served with Champagne Vinaigrette.

Cuban Station:

• Spanish Seafood Paella served with Crab, Shrimp, Clams, Mussels, Chorizo, White Fish,
  Saffron Rice, Garlic, Onions, Red Bell Pepper and Green Peas.
• Boliche, Cuban Beef Roast with Chorizo, Bacon, Vidalia Onion and Red Bell Pepper Stuffing. Served with a Red Wine Sauce
• Marinated Grilled Asparagus

French Station:

• Cassoulet Toulousian with Duck Confit
• Lamb Shank and Garlic Sausage
• Shrimp Gazpacho Aspic. Fresh Shrimp, Scallions, Cucumber, Celery, Red Bell Pepper,
  Red Onion and Jalapeno
• Spiced Fingerling Potatoes
• Haricot Verts and Baby Carrots, Lightly Sautéed with Butter and White Wine

Dessert:

• Croquembouche, Buttermilk Cake with Apricot Filling, Grand Marnier Buttercream and Fresh Berries
• Traditional Cuban Cookies and Assorted French Pastries, Coquitos, Petite Fours, and Mini Napoleons’
• Regular Coffee, Decaf Coffee, and Assorted Teas

Beverages:

• Mojitos, Light Rum, Lime Juice, Sugar, Soda Water and Fresh Mint
• Red Wine, White Wine, and Assorted International & Domestic Beer to Include Sam Adam’s Seasonal
• Assorted Regular and Diet Sodas
• Natural and Sparkling Bottled Water

The Taste of Asia

Passed Hors D’oeuvres:

• Beef Satay with Spicy Thai Peanut
• Teriyaki Chicken Skewers with Pineapple-Teriyaki Dip
• Orange-Hoisin Sea Scallops Served in Crispy Wonton Cups
• Seared Tuna on a Sesame Tartlet with Wasabi Aioli
• Grilled Thai Shrimp Served with Wasabi-Soy Dip

Stationary Hors D’oeurves:

• Asian Vegetable Crudités served with Snow Peas, Baby Carrots, Jicama, Daikon, Snow Peas, Red Bell Peppers and Broccoli Florets. Served with Japanese Miso Dip
• Asian Station served with Basil Shrimp Rolls, Thai Duck Rolls, and Mango Summer Rolls.
  Served with Spicy Thai Peanut and Sweet Chili Diips.
• Dim Sum Station served with Shu Mai, Pork Potstickers, Crispy Eggrolls, Steamed Buns,
  Braised Chicken Wings, BBQ Spareribs, Pickled Cabbage Slaw and Shrimp Toasts Served with Scallion-Soy and Apricot-Chili Dips

First Course:

• Soba Noodles with Asparagus, Crab and Coconut-Curry Sauce

ENTRÉE:

• Szechuan Peppered Lamb Chops on a Bed of Mizuna with Jasmine Rice
  Accompanied by an Orange-Hoisin Sauce
• Sautéed Asian Vegetables

Salad Course:

• Mixed Baby Greens with Daikon, Spicy Wasabi Peas, Tossed with Rice Wine Vinaigrette.

Desserts:

• Wedding Cake, Bittersweet Chocolate Cake with Green Tea Mousse Filling and Chocolate Ganache. Served with Green Tea Ice Cream and Fresh Berries
• Sumatran Regular Coffee, Sumatra Decaf Coffee, and Assorted Asian Teas.

Beverages:

• Assorted Regular and Diet Sodas
• Natural and Sparkling Bottled Water

The Mardi Gras

• Cajun Caesar Salad with Blackened Chicken
• Jambalaya
• “Suffering” Succotash
• Cornbread
• Peach Cobbler

The Oktoberfest

• Rhineland Salad with Dill-Marinated Cucumbers
• Hot German Potato Salad
• Blackforest Sauerkraut
• Sauerbraten with Ginger Snap Gravy
• Assorted Wursts Steamed in Beck’s Ale
• Bavarian Mustard Chicken
• Fresh Herb Buttered Noodles
• Braised Red Cabbage
• European Peasant and Dark Breads
• Apple Struddle
• Gingerbread with Whipped Cream

St. Patrick’s Day

• Corned Beef and Cabbage
• Potatoes and Carrots
• Irish Soda Bread and Butter
• Lucky Clover Sheet Cake

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