BUFFET MENU FOR CIGNA HEALTH INTERNATIONAL DIVISION
A “Green” Health Fair & Open House

The food will be presented on marble, bamboo, glass and copper trays, decorated with fresh flowers.  A Zen theme of understated elegance will be punctuated with dramatic florals.
All of the food items are health-oriented, emphasizing low fat foods, fresh organic produce, and the use of lemon and fresh herbs for flavor and color. A cooking demonstration of Vietnamese Spring Rolls with avocado and mango, along with tips and techniques for assembling, will be ongoing throughout the event. 

Warm tray-passed hors d’oeuvres

THAI SCALLOPS IN YELLOW CURRY SAUCE
on a little wooden fork

MARGARITA PRAWNS, HAAS AVOCADO PUREE
jumbo tiger stripe prawns in a lime-tequila marinade, sautéed in olive oil,
sprinkled with chopped fresh cilantro, drizzled with avocado sauce

GRASS FED BEEF
thinly sliced and rolled around a scallion

YUKON GOLD POTATO CUPS WITH PECANS

I.
San Francisco Farmer’s Market, Table Display

CRISP STEAMED, CHILLED ASPARAGUS TIPS
cilantro chutney

ARTISANAL CHEESES AND PATÉ
Laura Chenel Chevre, Pt.Reyes Blue, Bellweather Farms Black Peppercorn
St. André, Brie, Gouda, sharp Vermont Cheddar,
Pâté de Campagne, cornichons

ACME LEVAIN, OLIVE BREAD & BAGUETTES

FRESH SPRING FRUIT PLATTERS
including spring's brightest fruits

SMOKED SALMON DISPLAY

II.
Healthy flavors from Asia& the Middle-East

PERSIAN CHICKEN SKEWERS
with pistachios and a saffron sauce

FAVA BEANS ON A CUCUMBER ROUND

PEPPERED SEARED AHI ON WON TON
home-made horseradish

TOFU-SHITAKE SKEWERS
perhaps a few without tofu

III.
Desserts

 SCHARFFENBERGER CHOCOLATE-DIPPED STRAWBERRIES

LEMON CURD TARTLETS WITH RASPBERRIES

CHOCOLATE DIPPED GRAPEFRUIT PEEL

HERBAL ARNOLD PALMERS
lemonade & iced tea blend

IV.
Cooking Demonstration

THAI RICE NOODLE ROLLS WITH AVOCADO, MINT & MANGO
a Chef will be assembling these on-site,
with a recipe and instructions on how to make them at home