Stationary Hors d’ Oeuvre
~ Brie Wheel Decorated with Mosaic of Currants and Almonds
~ Santa Fe Cochina Doll with Cream Cheese, Smoked Salmon, Capers and Onion

Passed Hors d’Oeuvre
~ Shrimp with Orange Balsamic Cilantro Sauce
~ Mustard Pecan Chicken Skewers
~ Miniature Cornbreads with Smoked Turkey
~ Crostini topped with Sundried Tomato Butter and Wine Braised Mushrooms

Buffet
~ Swordfish Involtini Spirals napped with Lemon Thyme Glaze
~ Herb and Dijon Coated Beef Tenderloin with Side Sauces
~ Potato and Artichoke Gratin wth Pesto and Smoked Mozzarella
~ Snow Peas with Julienned Carrots and Red Pepper
~ Assorted Breads with Sweet Butter

Dessert
~ Bourbon Pecan Caramel Tart with Dark Chocolate Ganache
~ Coffee,Teas

AOL Client Dinner at the Arthur Griffin Center

Stationary Hors d’ Oeuvre
~ Roasted Vegetable Display with Focaccia and Assorted Aioli
~ Mediterranean Mezze Spread with Spiced Pita Wedges
~ Tri-Color Terrine with Chevre, Pesto and Sundried Tomato
~ Miniature Peking Ravioli with Oriental Vegetables and Szechuan Vinaigrette

Buffet Dinner
~ Wood Grilled Honeymustard Beef
~ Thai Lemongrass Chicken
~ Sesame Noodles with Snow Peas, Red Pepper and Carrots
~ Sugar Snap Peas with Grape Tomatoes
~ Mixed Greens Salad with Hazelnuts, Smoked Gouda and Sherry Dijon Dressing
~ Assorted Rustic Breads

Dessert
~ Dark Chocolate Dolce- Dense Chocolate Mousse with Ground Almonds and Grand Marnier
~ Pyramid of Fresh Strawberries
~ Coffee, Teas, Fresh Iced Tea at the Bar

“……Your company’s prodigious culinary talents, and the impulse of my wife and me to frequently
entertain social friends and business clients at our Cambridge home, have long been intermingled.
Every occasion, from intimate dinner party to 150-person cocktail party- has been made more
memorable because of the food , service and always- dazzling presentation of Savoir Faire. Our loyalty is
based in the unbroken 15 year chain of successful events with you. Please do not hesitate to use this
letter with any prospective clients of Savoir Faire. I am confident that their experience will echo our own. ”

~ A. MacDonald, Cambridge

Dinner Buffet Options
––––––––––– (Mix & Match) –––––––––––

~ Our Award-Winning Swordfish or Salmon Smariglio Roasted
XXXand Bathed in Citrus Thyme Vinaigrette
~ Wood Grilled Lemon Basil Chicken with Sundried Tomato Aioli
~ Couscous Timbale with Pistachios and Orange Zest
~ Caesar Salad- Traditional and the Best!
~ Assorted Breads with Sweet Butter

~ Wood Grilled Lemon Ginger Chicken
~ Oven Roasted Daily Catch with Romesco Sauce
~ Persian Rice ‘Seven Jewels’
~ Minted Sugar Snap Peas with Grape Tomatoes
~ Spinach Salad with Raspberry Vinaigrette and Spicy Pecans
~ Assorted Breads with Sweet Butter

~ Oriental Roasted and Tea Smoked Salmon with Sesame Jade Sauce
~ Curry Cashew Chicken
~ Lemon Pasta with Asparagus, Red Pepper and Lime Ginger Dressing
~ Crunchy Green Beans with Cumin and Lemon
~ Assorted Breads with Sweet Butter

~ Wood Grilled Honeymustard Beef
~ Mustard Pecan Crusted Chicken with Maple Glaze
~ Pad Thai with Asian Vegetables
~ Mixed Greens Salad with Sherry Walnut Vinaigrette
~ Assorted Breads with Sweet Butter

~ Roast Herbed Lamb with Minted Sour Cream Sauce
~ Roast Salmon with Mustard Apple Glaze
~ Roasted New Potato Salad with Tri-Colored Peppers and Balsamic Dressing
~ Asparagus
~ Mixed Greens Salad with Toasted Hazelnuts and Aged Gouda
~ Assorted Breads with Sweet Butter

~ Roasted Thai Basil Chicken
~ Our Prize Winning Sea Bass with Silky Sake Kasu Glaze
~ Sesame Noodles
~ Snow Peas with Julienned Carrots and Red Peppers
~ Assorted Breads with Sweet Butter

~ Roast Aromatic Chicken Marinated in Cognac and Quatre Epices
~ Ginger Crusted Salmon with Balsamic Tomato Reduction
~ Homestyle Garlic Mashed Potatoes
~ Minted Sugar Snap Peas with Cherry Tomatoes
~ Assorted Breads with Sweet Butter

~ Herb Cheese Chicken Roulade filled with Spinach, Ricotta, Pesto and Lemon
~ Pasta with Shrimp and Scallops
~ Basmati Rice Pilaf
~ Mediterranean Spice-Glazed Butternut Squash
~ Assorted Breads with Sweet Butter

~ Autumn Harvest Chicken with Fruit and Nut Bread Stuffing
XXX and Light Lemon Sauce
~ Oven Roasted Fish with Ragout of Cannelini Beans, Artichokes and Bacon
~ Wild Rice and Wheatberry Pilaf
~ Butternut Squash Gratin with Sage and Parmesan
~ Mixed Greens Salad with Pears,Walnuts and Dijon Dressing
~ Assorted Breads with Sweet Butter

~ Beef Spirals filled with Spinach, Prosciutto and Mozzarella
~ Chicken Toscano with Sundried Tomato Sauce
~ Orzo with Basil and Garlic
~ Broccoli with Pine Nuts and Lemon Aioli
~ Assorted Breads with Sweet Butter

~ Beef Tenderloin with Shiitakes and Red Wine Reduction
~ Roast Chicken Breast with Mustard Parmesan Crust
~ Potato, Artichoke, and Smoked Mozzarella Gratin
~ Green Beans with Sundried Tomatoes and Pine Nuts
~ Mixed Greens Salad with Warm Port Vinaigrette
~ Assorted Breads with Sweet Butter

~ Lasagna with Roasted Vegetables and Three Cheeses
~ Roast Lemon Chicken
~ Jasmine Rice Pilaf with Apples and Walnuts
~ Broccoli with Light Dijon Sauce
~ Assorted Breads with Sweet

~ Herb and Dijon Marinated Beef Tenderloin with Assorted Side Sauces
~ Pasta with Smoked Chicken, Toasted Walnuts and Sundried Tomatoes,
XXX Tossed with Parmesan Cream
~ Crunchy Green Beans with Bacon Sweet Sour Dressing
~ Autumn Spinach Salad with Oranges and Beets
~ Assorted Breads with Sweet butter

~ Chicken Involtini filled with Smoked Mozzarella in a Rich Marsala
XXXand Mushroom Sauce
~ Roasted Late Summer Salmon with Slivered Bacon and Sweet Corn Coulis
~ Parmesan Risotto Cakes
~ Sliced Garden Tomatoes with Fresh Basil
~ Assorted Breads with Sweet Butter

~ Tri- Color Quiche with Spinach, Mushrooms and Sundried Tomato
~ Jambalaya- Classic New Orleans Style with Chicken, Country Ham and Shrimp
~ Cajun Rice
~ Mixed Greens Salad with Balsamic Dressing
~ Assorted Breads with Sweet Butter

~ Roasted Lamb with Parmesan Dijon Crust
~ Madeira Chicken with Slivered Red and Yellow Peppers and Asparagus
~ Roasted New Potatoes Crusted with Rosemary and Garlic
~ Minted Sugar Snap Peas with Grape Tomatoes
~ Assorted Breads with Sweet Butter

~ Pistachio Crusted Salmon with Orange Butter
~ Roast Chicken Lorenza with Artichoke, Parmesan and Lemon
~ Wild Rice Pilaf with Apples and Pecans
~ Snow Peas with Sunchokes Julienne
~ Assorted Breads with Sweet Butter