| George Washington Buffet Menu |
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| $60.00 Per Person, Plus Tax & Service |
| Includes rentals for up to 300 guests except for tables, chairs and kitchen |
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| Hors D'Oeuvres |
| Select Five |
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| Platter of Hors d’ oeuvres |
Sauscisson
Duck Paté
Ahi Tartare
Black Forest Salmon Mousse
Salmon Mousse
Bacon Wrapped Dates
Mini Philo-dough Pizza
Tomato Bruschetta
Quiche Lorraine
Mini Caprese |
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| Salads |
| Select One |
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| Nancy Reagan Contemporary Greens |
| Baby mesclun greens tossed with passion fruit-ginger vinaigrette, served in a rice paper basket |
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| Caesar Salad |
| Tender romaine hearts with Parmesan shavings and Caesar dressing, served in a rice paper nest |
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| Pasta |
| Select Three |
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| Lobster Ravioli |
Delicate pasta sheets filled with lobster and served in an orange
beurre blanc sauce |
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| Gnocchi Bolognese |
Delicious homemade potato dumplings tossed with a traditional
Bolognese sauce |
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| Tomba Rigatoni Carbonara |
Large tube pasta tossed in a sauce of melted Parmesan, sautéed bacon
and a touch of cream |
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| Juventus Ravioli Porcini |
| Ravioli stuffed with a combination of Italian cheeses in a wild Porcini mushroom sauce |
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| Penne all' Arrabbiata |
| Penne pasta tossed with a spicy tomato sauce |
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| Farfalle con Salsa di Risso |
| Bowtie shaped pasta in a red bell pepper reduction sauce |
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| Penne Primavera |
Penne pasta tossed with fresh vegetables served in either a fresh tomato
sauce or a white cream sauce |
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| Carne e Pesce |
| Select Three |
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| Chicken Cordon Blue |
| Chicken breast stuffed with imported ham and cheese served in a Porcini sauce |
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| Chicken Picatta |
| Grilled chicken breast covered in a lemon, butter sauce and capers |
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| Veal Leg (min 100 Guests) |
| Oven roasted leg of Veal, carved to order served with a mustard sauce |
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| Dolce Gabbana Sand Dabs |
| Lightly breaded whitefish fillets with a light beurre blanc and fresh herbs |
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| Romeo Gigli Norwegian Salmon |
| Poached fillet of Norwegian salmon with dill mayonnaise |
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| Medallions of Pork Tenderloin |
| Medallions of grilled eastern pork tenderloin with shallots in a brandy glaze |
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| Beef Barolo |
| Diced beef served in a ragout of Barolo and vegetables, Bourgignon style |
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| Roast Leg of Lamb |
| Carved to order, served in a fresh herb sauce |
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| Carved Ham with Honey glaze |
| Carved to order, served in a honey sauce |
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| Side Dishes |
| SelectTwo |
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Garlic Mashed Potatoes
Steamed Fresh Vegetables
Polenta |
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| Platter of Desserts |
| Chef's award winning dessert presentation |
Variety of the season's freshest fruits
Tiramisu
Apple Tarts
Fruit Tartlets
Profiteroles
Double Dipped Chocolate Strawberries
Chocolate Mousse Cake
Fresh Berries |
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$60.00 Per Person, Plus Tax & Service |
| Includes rentals for up to 300 guests except for tables, chairs and kitchen |
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