Buffet Dinners

Buffet Dinners

Buffet Dinners

Southwestern ·  Continental ·  Asian and Middle Eastern

Southwestern

Hors D’oeuvres

Shrimp Diablo with Avocado Salsa
Peruvian Ceviche in Cups of Cucumber with Fresh Chives
Chipotle Corn Fritters with Cilantro Lime Salsa
Carne Adovada Bocadito
Habañero and Honey Marinated Shrimp Wrapped in Bacon
Nopalito Cactus and Asadero Quesadilla with Ancho Sour Cream
Avocado Wontons with Lime Cumin Aioli
Chicken, Corn and Black Bean Chalupas with Spicy Sour Cream

Main Options

Guajillo Chile Marinated Flank Steak with Chimichurri Sauce
Pine Nut Crusted Chicken Breast Stuffed with NM Goat Cheese,
served with a Roasted Sweet Red Pepper Reduction
Blue Corn, Roasted Chicken, Monterey Jack and Hatch Green Chile Enchiladas
Juniper Berry and Black Peppercorn Marinated Bison Tenderloin with a Dried Cherry Glaze
Pecan Crusted Rack of Lamb with Jalapeño Mint Jelly
Ancho and Maple Glazed Salmon Filet with Grilled Pineapple Salsa

Accompaniments

Blackened Corn and Black Bean Salad with Diced Sweet Peppers, Cilantro and Smoked Pepper Vinaigrette
Baby Squash filled with Calabacitas and Queso Fresco
Santa Fe Green Rice
Roasted Purple and Yukon Gold Potatoes with Cumin and Garlic
Mixed Greens, Shaved Jicama, Sliced Avocado, Orange Sections, Toasted Sunflower Seeds
tossed with an Avocado Cream Dressing
Wild Arugula, Mango Slices and Crispy Blue Corn Tortilla Threads tossed with a Citrus Vinaigrette

Desserts

Chimayo Red Chile Chocolate Ganache Torte with Fresh Berries
Sopas Santa Fe with Golden Raisins, Piñon, and Cajeta Sauce
Flan de Naranja
Assorted Cookie Display
Biscochitos, Mexican Wedding Cookies and Pine Nut Brittle

 

Continental

Hors D’oeuvres

Thyme Marinated Beef Tenderloin on Herbed Buttered Brioche Toasts with English Chervil Cream
Gougere Puffs with Roquefort and Toasted Walnuts
Seafood St. Jacques Strudel
Rillette de Tours on Toasted Baguette with Glazed Apple
Stilton Shortbread with Guava Membrillo and Manchego
Chilled Minted Pea Soup Shooter
Lump Crab Cakes with Saffron Aioli
Grilled Diver Scallop on Purple Potato Crisp with Tomato Concassé

Main Options

Roast Prime Rib of Beef Crusted with Fresh Herbs and Horseradish
Aged Spanish Sherry Jus
Hazelnut and Panko Halibut Steak with Sorrel Beurre Blanc
Citrus Lacquered Salmon with Preserved Meyer Lemon Puree
Grilled Muscovy Duck Breast with Pomegranate Chutney
Grilled Butterflied Leg of Colorado Lamb with Fresh Garlic, Crushed Mint, Oregano and Rosemary
served with a Grainy Mustard Sauce
Chicken Breast Normandy Stuffed with Apples and Walnuts served with a Calvados Reduction

Accompaniments

Parsley Roasted Farmer’s Market Red, Yellow and Purple Fingerling Potatoes
Summer Squash Soufflé with Gruyere
Orzo Salad with Grilled Asparagus Tips, Roasted Red Peppers and tossed with a Saffron Vinaigrette
Whipped Yukon Gold Potatoes with Mascarpone, Truffle Oil and Chives
Mache Salad with Blood Orange Sections, Crushed Pistachios and Pomegranate Seeds
with a Rice Wine Vinaigrette
Roasted Winter Root Vegetables with a Tangerine Glaze
Wild Arugula with Balsamic Glazed Strawberries, Maytag Blue Cheese, Caramelized Red Onions
with a Pinot Noir Vinaigrette

Desserts

Lemon Mousse and Fresh Berry Napoleon with Chocolate Dipped Phyllo
Spiced Pear Bundt Cake with Almond Chantilly Cream
Espresso Pot du Crème with a Lavender and Rosemary Biscotti
Raspberry Dacquoise

 

Asian and Middle Eastern

Hors D’oeuvres

Black Sesame Seared Ahi Tuna on Wonton Crisp with Wasabi
Smoked Duck Wrap with Napa Cabbage, Roasted Chestnuts and Quince Preserves
Chicken Satay with Peanut Sauce
Red Chile Chicken Potstickers with Szechwan Dipping Sauce
Futomaki
Crying Tiger Beef Salad in a Radicchio Leaf
Curried Lamb Kebobs with Apricots

Main Options

Lemongrass Shrimp with Ginger Sauce
Smoked Mongolian Game Hens with Papaya Mango Chutney
Soy and Honey Seared Tuna with Wasabi Mousse
Five Spice Pork Loin with Hoisin Sauce
Moroccan Lamb and Dried Plum Tagine
Beef Pad Thai with Rice Noodles, Tofu, Bean Sprouts, Napa Cabbage, Fresh Lime and Toasted Peanuts

Accompaniments

Israeli Couscous Steamed in Miso Broth
Quinoa Pilaf with Curried Peas
Himalayan Red Rice with Toasted Cashews
Watercress with Asian Pears tossed with a Sesame Vinaigrette
Seaweed Salad in Radicchio Cups topped with Black Sesame Seeds and Grilled Sea Scallops
Thai Stir-Fried Vegetables
Chilled Buckwheat Salad Soba Noodles with Cucumber Threads, Scallions and Peanut Sauce

Desserts

Apricot Cardamom Upside Down Cake with Brandy Cream
Asian Fruit Salad with Mango Yogurt and an Almond Cookie
Mandarin Orange and Raspberry Tart with a Passion Fruit Glaze and Kiwi Garnish
Coconut Rice Pudding with Chocolate Dipped Fortune Cookies

Buffet Dinners was last modified: by
Print Friendly
Share this post