Marinated London broil with Portobello mushrooms
Spinach ravioli with brown butter and sage
Blue Lake green beans with sun dried tomatoes
Heirloom tomato salad with buffalo mozzerella and mixed greens
Crusty French bread with olive tapanade
Peach blueberry crisp

Mediterranean chicken with couscous
Grilled asparagus with Meyer lemon aioli
Spinach salad with strawberries, feta, toasted almonds and roast red bell pepper vinaigrette
Pita bread with hummus
Lemon-lemon cake with fresh berries

Grilled mahi mahi with mango salsa
Coconut jasmin rice
Black bean salad with roasted corn
Tamale pie
Blue corn chips with guacamole
Banana cream tartlets

Sesame chicken satay
Bun bun noodles
Snow peas with waterchestnuts and nam pla
Sweet and sour cucumber
Romaine with jicama and mandarain oranges and honey lime vinaigrette, crunchy noodles
Ginger cake with vanilla glaze

Indienne chicken curry with toasted peanuts, coconut and papaya chutney
Basmati rice
Ginger pea salad
Baby greens with roasted beets, hearts of palm, red onion and honey Dijon vinaigrette
Pineapple cake with vanilla whipped cream

Orange cumin beef stew
Buttered egg noodles
Slow roasted tomatoes topped with balsamic onions and toasted breadcrumbs
Chopped Caesar salad
Double fudge chocolate cake
Acme whole wheat loaves with sweet butter



Because we use only the freshest seasonal ingredients, certain substitutions may occur. Vegetarian options are available and dietary restrictions will be honored when given prior notice. All meals include paper plates, disposable knives, forks, serving utensils and buffet tables and tablecloths when necessary. 

We strive to work within your budget while maintaining the highest quality menu items.