Dinner Buffets

Dinner 1 - Adobo Pork Tenderloin with Cilantro Butter

Fanta Se Salad with Butter Lettuce + Red Chile Pecans + Valencia Oranges + Avocado + Jicama with Ancho Chile Vinaigrette

Black Bean + Grilled Corn Salad with Red Pepper Vinaigrette

Adobo Pork Tenderloin with Cilantro Butter + Fresh Corn Muffins

Grilled Asparagus with Green Chile Vinaigrette

Corn Muffins with Cilantro Whipped Butter

Dinner 2 - Cedar Plank Wild Roasted Salmon with Blueberry Compote

Butter Lettuce + Watercress Salad with Ruby Red Grapefruit + Kalamata Olives + Goat Cheese Vinaigrette

Cedar Plank Wild Roasted Salmon with Blueberry Compote

Orechiette Pasta with Fresh Mozzarella + Basil Pesto + Toasted Pine Nuts

Braised Bok Choy with Sesame Oil + Crunchy Wasabi Peas

Italian Boule + Baguette served with Chive Butter

Dinner 3 - Balsamic Glazed Chicken Breast

Venus Salad of Baby Field Greens with Lemon Scented Artichoke Hearts + Roasted Red Peppers + Crumbled Gorgonzola + Black Walnuts drizzled with Balsamic Vinaigrette

Balsamic Glazed Free Range Chicken Breast with Caramelized Vidalia Onion Chutney + Fresh Rosemary

Chilled Orzo Pasta Salad with Hothouse Cucumbers + Grape Tomatoes tossed in a Kalamata Olive Vinaigrette

Shallot sautéed Haricots Verts with Walnut Butter

Country Bread + Brioche Rolls with Herb Whipped Butter

Dinner 4 - Rice Paper Wrapped Lemongrass Stripped Bass with Spicy Sweet + Sour Sauce

Mixed Green Salad with Diakon Radish + Chopped Carrots and Zuchinni + Sweet Ginger Vinaigrette

Rice Paper Wrapped Lemongrass Stripped Bass with Spicy Sweet + Sour Sauce

Sesame Noodles with Braised Bok Choy + Cilantro + Red Pepper Pickles

Garlic Infused Sugar Snap Peas with Toasted Black + White Sesame Seeds

Grilled Flat Breads with Whipped Tahini Butter

Dinner 5 - Trizested Red Snapper with Vanilla Bean Beurre Blanc

Salad of Baby Spinach with Fresh Strawberries + Crumbled Bleu Cheese + Candied Walnuts Drizzled with Champagne Vinaigrette

Tri-zested Red Snapper with Vanilla Bean Beurre Blanc

Oven Roasted Seasonal Spring Vegetables with Balsamic Glaze

Roasted Diced Baby Red Potatoes with Fresh Herbs de Provence

Fresh Baked Breads with Rosemary Butter