Weddings Buffets
The following is a sample of our Chef's creations, please contact our Catering and Conference Services department for full details.
Option One
Organic Greens with Garden accompaniments
Roasted Onion Balsamic Dressing
Papaya Dressing, Basil Vinaigrette
Pumpkin and New Potato Salad
Snap Peas and Sage
Roasted Ratatouille Vegetables in Tomato-Rosemary Vinaigrette
Crisp Marinated Vegetable Slaw
Parmesan-Herb Crusted Chicken
Mushroom Sauce
Seared Fennel Dusted Salmon
Asparagus and Chardonnay Butter
Dijon Glazed Roast Sirloin
Shallot Jus
Option Two
Bermuda's Best Fish Chowder
Black Rum and Sherry Peppers
Tarragon chicken with Cress, Apples and Spiced Pecans
Yellowfin Tuna Nicoise
Fingerling Potatoes, French Beans and Olives
Herb Vinaigrette
Organic Greens with Garden Accompaniments
Roasted Onion Balsamic Dressing
Papaya Dressing, Basil Vinaigrette
Tomato and Fresh Mozzarella
Basil leaves, Crushed Pepper and Extra Virgin Olive Oil
Jerk Spiced Chicken Breast
Crisp Plaintains and Mango Jus
Basil Crusted Mahi Mahi
Sherry Tomato Butter
Beef Tenderloin Medallions
Braised Leeks and Portobellos
Option Three
Spinach Leaves with Pumpkin, Goat Cheese
Grilled Onion and Toasted Pepitas
Sherry-Walnut Vinaigrette and Honey Lemon Dressing
Asian Noodles with Sesame Prawns and Crisp Vegetables
Smoked Duck and Wild Rice Salad with
Asparagus and Orange Rosemary Dressing
Chilled Steamed Vegetables
Parmesan Black Pepper and Blue Cheese Olive Dips
Cucumber and Tomato Salad with Black Olives and Feta Dressing
Roasted Chicken with Mango and Portuguese Red Chili Glaze
Saffron Roasted Fennel
Crisp Seared Grouper
Sweetcorn and Scallion Relish
Rosemeary Rack of Lamb
Roasted Parnsip Jus
Menus served with the Season's best vegetables and Princess Garden herbs and a choice of two accompaniments:
Three Cheese Scalloped Potato
Baked Macaroni and Cheddar
Peas and Rice with Chorizo
Marscapone and Truffle Mashed Potatoes
Scallion Braised Rice with Onion Pearls
Lemon Orzo Pilaf
Menu Celebration Enhancements
Carvery - Prime Rib of Beef au Jus and Horseradish
Roast Sirloin with Peppercorn Sauce
Tenderloin of Beef Wellington, Mushroom Ragout
International Fruits and Berries with Passion Fruit Yogurt Fondue
Scottish Smoked Salmon with Pumpernickel and Proper Condiments
Seafood Ice Boat - Steamed Shrimp, Mussels and Clams, Crab cocktail and Oysters on the Half Shell
Assorted Dim Sum and Sushi
Sautéed Prawns in Ginger Garlic and Peppercorn Pernod Sauces
Princess Dessert Buffet