CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  RETAIL AND CAFE  l  WEDDINGS AND EVENTS  l  HOME   about contact cafe directions cafe hours heating tips employment ordering info   season inspired additions to our menu late winter   passover   st. patrick’s day   dinner buffet passed hors d’oeuvres fresh tomato tartlets rare pepper crusted tuna with ginger-lime crème frâiche on fresh water chestnut miniature crab cakes with classic remoulade pan seared vegetable dumplings with a ginger soy dipping sauce honey coconut chicken with a spicy mango puree   buffet style dinner grilled tenderloin of beef with a pinot noir sauce slow roasted red bliss, yukon gold, and sweet potatoes haricot verts with shallot thyme butter mesclun field greens with chevre, dried cranberries, and balsamic vinaigrette rustic flatbreads   dessert assorted miniature pastries éclairs, fruit tartlets, chocolate mousse cups, and gateau operas a selection of sliced seasonal fruit and berries freshly brewed coffees and teas     stationary hors d’oeuvre crudités with a parmesan peppercorn dipping sauce and a selection of domestic and imported cheeses   passed hors d’oeuvres tandoori shrimp with apricot-curry glaze roasted duck served on a raisin crostini with onion marmalade a wild mushroom medley wrapped in filo dough shaved pork tenderloin on a corn cake with apple-ginger chutney asian soft spring rolls with a ponzu sauce   buffet style dinner grilled apple wood- fired chicken breasts with cranberry chutney roasted salmon en croute moroccan basmati rice with olives, roasted red peppers, and sun-dried tomatoes mesclun salad with chevre, dried cranberries, and balsamic vinaigrette fresh country rolls and breads   dessert miniature seasonal fruit tartlets homemade macaroons and tea cookies freshly brewed coffees and teas     stationary hors d’oeuvres an exotic middle eastern display  babaghanoush, tabbouleh, roasted red peppers, marinated artichokes and mushrooms, tomato cucumber salad, pepperoncini, kalamata olives, hummus, and pita triangles   passed hors d’oeuvres maine lobster tartlets peking duck wraps cilantro lime grilled scallops sesame chicken satay with peanut dipping sauce lump crabmeat salad in a belgian endive   buffet rosemary and dijon encrusted sirloin of lamb crispy lemon halibut with a beurre blanc sauce tomato, basil, and garlic orzo roasted root vegetables baby spinach and plum tomato salad with miso sesame dressing fresh ciabatta and foccacia breads   dessert autumn meringue cake a selection of sliced seasonal fruit and berries freshly brewed coffees and teas     passed hors d’oeuvres grilled herb marinated jumbo shrimp pan seared vegetable dumplings with a ginger soy dipping sauce roasted potato pancakes with raspberry applesauce and sour cream peppercorn crusted beef tenderloin crostini wild mushrooms in filo         buffet style dinner grilled teriyaki marinated chicken breasts served with a tangy honey mustard sauce and garnished with seasonal grilled vegetables roasted garlic and rosemary red bliss potatoes classic caesar salad assorted european rolls and bread   dessert homemade cookies, brownies, and lemon squares a selection of seasonal sliced fruit and berries freshly brewed coffees and teas