Elegant Buffet Menu 1

- Entrées -

Rollatini of Chicken
stuffed with Ricotta cheese, roasted red peppers and herbs with a rose' sauce.

Salmon Sauté
with Asparagus in a lemon cream sauce, served over fettuccini.

Oven Roasted N.Y. Sirloin
topped with a green peppercorn brandy cream sauce.

Roasted new potatoes

Chef's choice vegetable

- Salads -

Mesclun greens
with teardrop tomatoes and balsamic vinaigrette

Classic Caesar Salad
Topped with imported Parmesan cheese and fresh croutons

- Buffet menus include -

Fresh baked rolls, Foccacia bread & butter
Coffee Blend, Decaf and Tea
Buffet tables decorated with fresh florals

Elegant Buffet Menu 2

- Choice of two entrées -

Breast of chicken
stuffed with a lobster and cracker stuffing, served with a sweet vermouth cream sauce.

Pan roasted salmon
with a maple bourbon glace.

Slow roasted prime rib
with a garlic and rosemary aujus.

Grilled swordfish
topped with a maple Dijon glace.

Grilled tenderloin of beef
topped with Gorgonzola cheese and a Marsala wine glace

- Pasta -

Tortellini
in a sun-dried tomato cream sauce with Romano cheese.

Chef's Choice Seasonal Vegetable

Chef's Choice Potato or Rice

- Salads -

Mesclun greens
with toasted walnuts, sun-dried cranberries and bleu cheese served with our Chef's vinaigrette.

Classic Caesar Salad
Topped with imported Parmesan cheese and fresh croutons.

- Buffet menus include -

Fresh baked rolls, Foccacia bread & butter
Coffee Blend, Decaf and Tea
Buffet tables decorated with fresh florals

Elegant Buffet Menu 3

- Choice of Two Entrees -

Beef Wellington Tenderloin
wrapped in puff pastry with a mushroom duxelle, served with a shallot demi-glace and asparagus tips.

Thyme Crusted Rack of Lamb
served with stewed zucchini, Roma tomatoes, and herbs with a cabernet wine sauce.

Roast chicken breast with shrimp
and anduille sausage, served with risotto cake and okra stew.

Grilled Swordfish
served with fresh steamed carrots, and green beans. Accompanied by an artichoke and apple wood bacon sauce.

Lobster Mashed Potatoes

Chef's Choice Seasonal Vegetable

- Pasta -

Wild mushroom ravioli
with Romano cheese in a nutmeg cream sauce

- Salads -

Mesclun greens
with toasted walnuts, sun-dried cranberries and bleu cheese served with our Chef's vinaigrette.

Classic Caesar Salad
Topped with imported Parmesan cheese and fresh croutons

- Buffet menus include -

Fresh baked rolls, Foccacia bread & butter
Coffee Blend, Decaf and Tea
Buffet tables decorated with fresh florals