Chefs Express

with sweet chili sauce

with Peking duck crepe

topped with tomato and cilantro

with guava barbecued short ribs of beef

with oriental mango, curry turkey salad

with sweet pepper relish

with peanut sauce

marinated mussels and orange ginger and garlic shrimp

with basil balsamic dressing

with garlic and tri-color peppers

with strawberries

with creamy horseradish sauce

with sweet chili dipping sauce

with balsamic dip

marinated in green Thai curry and coconut milk with peanut sauce

with cilantro, parsley, lime and garlic marinade

over balsamic vinegar sautéed tomato with basil

tossed with lemon and sugar

with roasted onion apple dip

with guacamole and shrimp

with smoked gouda and red onion

with chimichurra sauce

with scallion pancakes, cucumber and hoisen sauce

with lemon, garlic dip

with assorted berries

with herbed cream cheeses and capers

with olive oil and mozzarella

tossed with roasted vegetables in a sun-dried tomato dressing

with roasted pepper, onion, tomato salsa, guacamole, shredded cheddar cheese and tortillas

with corn bread

with lemon curd and vanilla pastry cream with assorted berries

with romaine, vine ripe tomato, fresh mozzarella and Caesar dressing

with mango sweet chili salsa

with horseradish cocktail sauce

with balsamic dressing

tossed with penne pasta

with roasted tomato sauce

with horseradish mustard sauce

with sweet chili glaze

with assorted dipping treats

with sweet chili dipping sauce

with teriyaki sauce

with soy wasabi dip

with glossy noodles and fresh chilies

with scallion crepe and hoisen sauce

with peanut sauce

with ginger and peanut dressing

with mango, asparagus and ginger

with strawberries, bananas and other seasonal fruits

with basil, vine ripe yellow and red tomato salsa served with baby greens tossed in balsamic vinaigrette and balsamic syrup

with pesto, sun-dried tomato paste and roasted tomato dressing

with pepper, parmesan dressing, red onion and tomato

tossed in raspberry dressing

over mixed greens with herb, lemon and garlic dressing

with lemon herb dressing

with tropical fruit slaw and mango vinaigrette

with mushroom polenta and sautéed garlic, red pepper broccoli raab

with guava barbecue sauce, glazed sweet potato and sautéed spinach

with merlot demi glace, herb roasted Yukon gold potatoes and lemon, olive oil and garlic asparagus tips

with mango chutney basmati rice stuffing, cooked in coconut milk served with garlic, ginger green beans

served with barbecue demi, chive potato pancakes, zucchini and yellow squash sauté

with mushroom port wine sauce served with roasted cauliflower risotto

with zinfandel demi glace, roasted herbed red potatoes and balsamic red onion sautéed French beans

with port wine sauce canard and honey orange calabaza squash

with balsamic syrup / sweet yellow pepper oil and oven roasted vegetables

with mango, papaya sweet chili slaw over tri-color pepper basmati rice cake and sautéed snow peas

with sweet corn crab sauce, boniato mashed potato and roasted honey baby carrots

served with asorted sorbets

with vanilla sauce

with baked salmon salad, cream cheese, tomato, red onion, cucumber and black olives / ½ size bagels and breakfast breads

with a variety of seasonal prepared vegetables and assorted cheese or assorted vegetable and cheese frittatas

with oriental flavors over mango papaya slaw

with lime cilantro dressing

with balsamic dressing

with toasted almond, grape tomato and apple tossed in a granny smith apple dressing

with strawberries, bananas, pretzels, rice crispy treats, chocolate chip cookies and brownies

with cream cheese, tomato and cucumber

stuffed French toast with strawberry cream

with apple cider sauce

with cream cheese, tomato, sweet Munster, tomato and red onion

Assorted vegetables and cheese toppings

with allouette cheese and capers

with sweet mango chili sauce

with tomato horseradish dipping sauce

with roasted pepper mayonnaise

with ponzu dipping sauce

stuffed with spinach, onion and parmesan

stuffed with roasted pepper and fontana

with roasted garlic dressing

with caramelized onion and apple

with roasted garlic dip

topped with roasted pepper and onion served on rye and black bread toast

with peanut sauce

spinach, garlic and mozzarella

with munster, red onion and cream cheese

with gruyere

with roasted peppers on garlic toasts

with ponzu

with roasted garlic, sun dried tomato and black olives

with spinach, pine nuts, raisins and roasted garlic

with marinated plum tomato, fresh mozzarella and basil

with cocktail sauce

with mustard sauce

with Gorgonzola cheese and horseradish dipping sauce

with Gruyere and caviar

with scallion, cucumber and hoisen sauce

with a pesto dip

with sesame dressing

with goat cheese

with wasabi dressing

with montchago and guacamole

with garlic, herb cheese