Catering: Cocktail Buffet Menu #2

  • Sweet Pea and Avocado Vichyssoise Shooters with Salsa Finish
  • Grilled Figs with Goat Cheese ~ Balsamic Syrup Glaze
  • Pesto and Artichoke Bruschetta
  • Cajun Corn Cakes with Smoked Tomato Relish
  • Grilled Cedar Plank Salmon with Fresh Herbs
  • Grilled Marinated Pork Tenderloin ~ Reduced Balsamic Blueberry Sauce
  • Fresh Steamed Peas with Buttermilk Basil Dressing
  • Mixed Grain Salad with Dried Cranberries
  • Heirloom Tomatoes ~ Fresh Basil ~ Sea Salt ~ Cracked Pepper ~ Greek Olive Oil
  • Sour Dough Bread ~ Olive Butter
  • House Made Fresh Raspberry Pie
  • House Made French Vanilla Ice Cream


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