56 The Matisse Buffet Baby spinach salad, shiitake mushrooms, plum tomato slices, chopped egg, shaved Vidalia onion, cider and chive vinaigrette (GF, VE, DF) Baby greens salad, English cucumber, marinated Roma tomatoes, roasted almonds, orange tarragon vinaigrette (GF, VE, N) Wild rice and edamame salad, dried cranberries, arugula, sesame seeds, lemon vinaigrette (GF, VE) Duchess potatoes, chives, Romano cheese (GF, VE) Trio of root vegetables, roasted red pepper, sage (GF, VE) Farfalle pasta, asparagus, red pimento, garlic infused extra virgin olive oil (VE, DF) Dry rubbed grilled flank steak, chimichurri sauce, roasted tomatillos (GF, DF) Grilled yellow fin tuna, sweet ginger soy glaze, crisp Asian vegetables (DF) Seared breast of chicken, lemon and capers, roasted tomato emulsion (GF) Enhancements Potato and Fennel with Leeks and Sage (GF, VE) Forest Mushroom Broth, Sherry Reduction and Root Vegetable Brunoise (GF, VE) Rock Shrimp Bisque with Cognac (GF) Creamy Roasted Tomato, Applewood Smoked Bacon (GF) Cream of Roast Garlic and Vidalia Onion (GF, VE) All dinner buffet prices based on 1.5 hours of service.
Banquet-Menu
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