BBQ Buffet
Minimum 30 people

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The Tradition

Sirloin steak with rosemary butter
Free range chicken in lemon and herb marinade
Mahi-Mahi, black beans and pineapple “salsa”
Oriental flavored pork baby back ribs

Old continent potato salad
Cole slaw with mango and chives
Traditional Caesar salad, roasted garlic croutons
Three tomato salad with red onion vinaigrette

Exotic fruit salad
Brownies and home made cookies

The Sunset

Striploin Steak
Free Range Chicken
Tuna Provencale
New Potatoes
Grilled vegetables, virgin olive oil drizzle
Young spinach with smoked bacon and warm Dijon mustard dressing
Vine ripe tomatoes, mozzarella cheese, basil oil

Miniature pastries
Key Lime and mango sauce
Fruit skewers

The Club

Dijon mustard brushed mini beef tenderloin, “Café de Paris” butter
Duck breast with tamarind-orange glaze

Fresh catch of the day, herb pesto dressing
4 oz lobster tail, citrus butter
Flambéed scallops with ginger, lemon and scallions

Warm new potatoes tossed with dill and shallot confit, truffle flavor
Frisee lettuce withStilt0on and caramelized pecans bits, walnut oil dressing
Grilled artichoke and Feta cheese salad
Nicoise ratatouille salad with caper berries
Medley of mushrooms salad with mint and roasted garlic

Chocolate fondue with exotic fruits
Flambéed strawberries with Grand-Marnier and green peppercorn
Passion fruit crème brulee
Miniature pastries
Lime and mango mousse