Flood Catering

 







BUFFET DINNER

CHICKEN CHARDONNAY WITH SAUTÉED SPINACH AND ARTICHOKES

RED SNAPPER WITH LEMON AND FRESH HERBS

BASMATI RICE SALAD WITH TOASTED ALMONDS AND ASPARAGUS

MESCLUN SALAD WITH ARUGULA AND MARINATED PLUM TOMATOES

GRILLED GARDEN VEGETABLES WITH FRESH ROSEMARY AND LEMON

BASKET OF ASSORTED COUNTRY BREAD WITH BUTTER


DESSERT

BANANA CAKE WITH BANANA FROSTING

PUFF PASTRY SHELL FILLED WITH ASSORTED BERRIES

COFFEE AND TEA