Sample Menu I

Barbecue Buffet
Based on one hundred guests

Grilled Marinated Beef Tri-Tip
Marinated and grilled to perfection, served with a mushroom and brandy peppercorn sauce

Grilled Lemon Chicken
Marinated chicken breast grilled and topped with a tangy Meyer lemon sauce

Roasted Baby New Potatoes
Seasoned baby New potatoes, roasted golden brown with onions and bell peppers

Grilled Balsamic Marinated Vegetables
An array of grilled vegetables, subtly marinated in seasoned white balsamic vinegar

Mixed Green Salad
Fresh mixed baby greens served with your choice of Kimberley's vinaigrette or country ranch dressing

Grilled Garlic Bread
Crusty French bread grilled golden brown with loads of garlic and butter.





Sample Menu II

Italian Buffet
Based on one hundred guests

Tenderloin of Beef with Port Wine Sauce
Tender Tenderloin of beef seared to perfection, topped with a bold port wine, balsamic reduction

Chicken Marsala
Tender chicken breast sautéed in Marsala wine with shallots and mushrooms

Wild Mushroom Risotto
Rich, creamy risotto with wild mushrooms, topped with shaved Parmesan cheese

Grilled Balsamic Marinated Vegetables
An array of grilled vegetables subtly marinated in seasoned white balsamic vinegar

Tuscan Salad
Fresh mixed greens dotted with Italian Canella beans, marinated artichokes, and olives, tossed with Kimberley's vinaigrette dressing

Freshly baked bread and creamery butter





Sample Menu III

Plated
Based on one hundred guests


First Course
Mushroom Ravioli with Pesto Cream Sauce

Salad Course
Stacked Caprese Salad Vine ripened tomato, Buffalo Mozzarella cheese and garden fresh basil stacked and drizzled with white balsamic vinaigrette


Entrée

Lobster Thermador
Fresh Maine lobster gently sautéed and baked with a rich sherry cream sauce

Portobello Mushroom Rice Pilaf
Portobello mushrooms baked with herbed long grain and wild rice

Garden Sautéed Vegetables
Fresh green beans, julienne carrots and red bell peppers sautéed in seasoned olive oil

Fresh bread and creamery butter





Sample Menu IV

Plated
Based on one hundred guests


First Course

Seafood Martini
Our signature medley of succulent lobster, scallops and Dungeness crab marinated in a zesty vodka citron dressing served in a martini glass and topped with a chilled prawn


Salad Course

Classic Caesar Salad
Crisp Romaine tossed with classic Caesar dressing topped with anchovy and a Parmesan crisp


Entrée

Grilled Filet Mignon Béarnaise
Tender Filet Mignon grilled to perfection and topped with tarragon Béarnaise sauce
or
Fresh Seasonal Grilled Fish
Freshest locally just caught fish grilled with zesty garlic and caper citrus butter served on a bed of wilted spinach

Wild Mushroom and Asiago Scalloped Potatoes
Paper thin Yukon Gold potatoes baked with wild mushrooms and Asiago thyme cream sauce

Fresh Asparagus
Summer asparagus drizzled with Meyer lemon garlic aioli Sliced baguettes with imported olive oil and balsamic vinegar


Please contact us for pricing.