Buffet Luncheon

Stationed Hors d’oeuvres

Please choose 2

Artisan Fruit and Cheese Table

A selection of 5 imported and domestic cheeses garnished with fresh seasonal fruit, crostini and crackers

Crudités

With gorgonzola dipping sauce

Mediterranean Antipasto Table

Eggplant purée (Baba Ganoush), hummus, Kalamata olives, stuffed grape leaves and feta cheese with pita chips

Bailey’s Pâté & Smoked Salmon Mousse Tray

Black Bass Signature Dishes with red onions, capers, crackers and crostini

Marinated Grilled Vegetables

Seasonal fresh vegetables served with balsamic dressing

House-Smoked Salmon Platter

With whipped cream cheese, capers and diced red onions served with bagel chips

Island chips (seasonal)

With guacamole and salsa fresca

Charcuterie Table

A selection of cured and smoked meats and sausages served with mustard sauce, cornichons and baguette

Tossed Salad Station

(all salad dressings served on the side) | Please choose 1

Baby Spinach Salad

With bacon crisps, cooked egg, orange segments, candied walnuts, sliced mushrooms and red onions tossed in balsamic vinaigrette

Potato Crusted Tilapia

Served with sautéed spinach and house-smoked salmon beurre blanc

Greek Salad

Chopped Romaine Lettuce with kalamata olives, feta cheese, cucumbers and sliced red onions tossed in red wine vinaigrette

Traditional Caesar Salad

House Salad

Artesian lettuce mix with grape tomatoes, red onions and sliced cucumbers served with raspberry vinaigrette or creamy Gorgonzola dressing

Choice of Buffet Entrées

Please choose 3

Chicken, Shrimp and Andouille Sausage Jambalaya

Baked rice casserole with celery, onions and sweet peppers

Grilled Vegetable Lasagna

Pasta layered with grilled vegetables, Locatelli, mozzarella and ricotta cheese; baked and topped with roasted tomatoes

Pork Belly and Scallop Kabob

With orange chili glaze

Potato Crusted Tilapia

Served with sautéed spinach and house-smoked salmon beurre blanc

Cajun Shepherd’s Pie

Ground beef pie topped with julienne vegetables and mashed potato, baked till golden brown

Pesto Pasta

Penne pasta with fresh basil pesto cream, sun-dried tomatoes and toasted pine nuts

Black Bean Tamale Pie

Ground beef with onions, peppers, tomatoes and corn baked with corn bread crust

Chicken Red Thai Curry

With shiitake mushrooms, sweet peppers and basil chiffonade

Vegetarian Ravioli

With fresh seasonal ingredients from Chef’s repertoire

Beef Stroganoff

Seared and braised beef, mushrooms served with sour cream and egg noodles

Salmon Fillet with Warm Lentil Salad

Roasted butternut squash, arugula and an orange honey dressing

Choice of Dessert

Please choose 1

Stationed Miniature Seasonal Dessert Assortment

Cream puffs, brownies, chocolate strawberries, cannolis, seasonal fruit tarts and fruit mousse shooters

Event Cakes (wedding, birthday, shower, etc…)

Available from The Lucky Cupcake Company - (267) 544-5912 OR [email protected]

(certain restrictions may apply, please contact owner Joanne Jarin directly and you will have a tasting and work with her to design your event cake.)

Stationed Coffee and Tea included