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loire valley dinner buffet

 (requires a minimum of 50 guests)

salads

mixed green salad

tomato mozzarella salad with chiffonade of basil and balsamic reduction

fresh bread and butter

 

entrée

(choice of 3)

chicken roulade with prosciutto, gruyere cheese, mushrooms and lemon butter sauce

   grilled salmon with roasted pepper coulis

     beef skirt stroganoff with tomato, mushrooms, pappardelle pasta and goat cheese

     penne pasta with roasted vegetables and garlic cream sauce

    

sides

saffron rice

 chef’s seasonal vegetables

 

dessert

  (chef’s choice)

  Coffee and Tea

 

 

 

 

 



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