Category Archives: Sample Menus

Buffet Selections

BUFFET SELECTIONS

We suggest you offer your guests a plated salad for the first course, and then they can enjoy our creative offerings served at the buffet

Sample Selections:

Polynesian Style Grilled and Marinated Flank Steak – carved fresh by a CHEC chef

Chicken Provencal

Wild Mushroom Pilaf

Herb Roasted Garlic and Rosemary Red Bliss Potatoes

A choice of one CHEC Pasta Dish

An assortment of Organic Vegetables

Artisan Breads and Rolls with Butter Rosettes

Dipped Chocolate Strawberries

 

Plated Dinner

The menu below is a sample of the many dishes offered by CHEC

FIRST COURSE

Choose from:

Seasonal salad, soup or an alternative first course creation such as;

Citrus Salad – baby field greens, English Cucumber, blackberries, strawberries, crumbled Gorgonzola or crumbled Goat Cheese, roasted Macadamia Nuts, garnished with Mandarin Oranges and finished with a drizzle of chef prepared Toasted Almond and Mandarin Dressing

~or~

Autumn Salad – red and green leafed lettuce, bib lettuce, radicchio, organic cucumber, dried cranberries, candied pecans (crumbled cheese optional) then topped with white or dark Balsamic Vinaigrette

MAIN COURSE

Choose from:

Salmon Provencal

Beef Tenderloin Tournedos with a Pink Peppercorn Bordelaise

Seared Scallops with a Hazelnut and Leek Beurre Blanc

French Cut Roasted Rosemary and Lemon Chicken

Chilean Sea Bass with a Spicy Chutney Topping

ACCOMPANIMENTS

Multi – Colored Garlic Fingerling Potatoes

Grilled Sea Salt and Lemon Asparagus

…just to name a few

Please refer to the individual pages on the left hand menu for a more complete listing of course selections available

Food Stations

STATION ONE

Carriage House “Signature Paella” served from an original Spanish Rondo (serves approximately 100 guests), made with Organic Chicken, Chorizo, Jumbo Shrimp, Tri-Colored Peppers, Sweet Peas and other Chef specialties, incorporated with Saffron Rice and garnished with Steamed Mussles and Clams

STATION TWO

Choose one:

Beef Tenderloin accompanies with sauce offerings of Fire Roasted Bordelaise, Tawny Port Bearnaise or Horseradish Dill sauce

Honey Mustard and Mint Encrusted French Rack of Lamb

Polynesian Flank Steak

Grilled Skirt Steak with Chimichurri Topping

Pork Loin with Pancetta and Fried Corn Meal Capers

STATION THREE

Choose one:

Porcini Mushroom filled Pasta Purses with a Pink Champagne Cream Sauce

Fig and Walnut Stuffed Ravioli

Pesto Cream Tortellini

Butler Styled Passed Hors d’oeuvres

The list below is just a sampling of what we have to offer;

Butter Pecan Shrimp

Malaysian Beef Satay

Asiago Asparagus Bundles

Sear Ahi Tuna

Chicken Guajillo Mole & Plantain Skewer

Pear, Brie and Almond Beggars Purses

Cheese Quesadilla Trumpets

Wild Mushroom Tulips