HEPiX Fall 2010 Workshop

Dinner Buffet Menu

Garden Fresh Greens Shaved Fennel, Red Onion, Sliced Cucumber, and Crumbled Goat Cheese Citrus Vinaigrette and Blue Cheese Dressing

Domestic Artisan Cheeses

Seasonal Fruit Display

Chilled Display of Grilled Eggplant, Zucchini, Yellow Squash, and Roasted Peppers Asparagus Spears (Seasonal), Marinated Olives, and Portobello Mushrooms Balsamic Lemon Vinaigrette

Sliced Top Sirloin of Beef Madeira Wine Sauce

Pan Seared Mahi Mahi Ragoût of Slow Poached Artichokes, Oranges, and Niçoise Olives

Roasted Breast of Bistro Chicken Tarragon-Apple Cider Sauce

Spinach, Sweet Pepper, and Pine Nut Quiche

Pan-Roasted Seasonal Vegetables with Fine Herbs

Buttery Garlic Smashed Potatoes

Ithaca Bakery Dinner Rolls and Butter

Apple Pear Frangipane Tart

Chocolate Swirl Cheesecake Chocolate Sauce