BUFFET for WOMEN OF COLOR & ALLIESAt Lorraine’s Restaraunt ~ 133 Commercial Street
Quesadilla ~ Wild mushroom, roast tomato, spinach, jack cheese & a light Serrano cream.
Nachos ~ Baked chips with black beans, mole sauce, jalapeños, Jack cheese with guacamole and sour cream.
Escarole & Beans ~ Sautéed escarole in lite olive oil and roasted garlic with cannelloni bean.
Clams & Mussels Mijares ~ Fresh little neck clams simply sautéed in garlic & citrus buerre blanco.
Tostada Salad ~ Mixed field greens, tomatillo avocado vinaigrette.
Carnitas ~ Slowly roast porkloin cook to perfection third generation family secret recipe. Six hour perpetration. Served with guacamole, salsa, sour cream, rice & beans.
Shrimp Enchiladas ~ Sautéed blackened shrimp rolled in two corn tortillas with Monterey Jack cheese. Topped with chili verde sauce served with rice & beans.
Backend Salmon ~ With soy balsamic orange ginger cream. Served with house slaw & corn relish.
Chicken La Paz ~ Baked chicken breast with spinach and feta in a traditional Marinara sauce.
DESSERT~ Chocolate Bourbon Cake & Flan