Banquet
Buffet
Pricing effective June 01, 2006 and good thru 2010 (Menu updated 11/19/08)
Minimum 50 Guests
Buffets are served
with Confetti Rice Pilaf, Garlic Mashed
Potatoes, Fresh Seasonal Vegetables,
Oven Baked Rolls and Butter,
Freshly Brewed Coffee and Select Teas
Salads
– select three
Garden Salad with
Carrot, Cucumber, Tomato and choice of Two Dressings
Pasta Salad with
Sun-dried Tomato, Pesto & Pine Nuts
Display of Fresh
Seasonal Fruits
Tossed Spinach Salad
with Fresh Basil, Tomato, and Mozzarella
Entrée
Selection
Chicken Oriental
Boneless
Chicken Thighs
Served
with Oriental Sauce & Crispy Noodles
Chicken Piccata
Boneless
Breast of Chicken
Topped
with Lemon Cream Caper Sauce
Chicken Forestiere
Boneless
Breast of Chicken
Served
with Madeira Mushroom Sauce
Loin of Pork
Roasted
With a Honey Mustard Crust
Sliced
and Served with Port Wine Shallot Sauce
Roast Beef
Tender
Slow Roasted Beef
With
Madeira Mushroom Sauce
Tri-tips of Beef with Peppercorn Sauce
Beef
Tri Tips with Shallots, Red Wine and Peppercorn
Finished
with Demi Glace
Add $1.00 per person
Prime Rib of Beef Carvery
Station
Served
with Au Jus & Creamed Horseradish
Add $2.50 per person
Chicken
Pasta Primavera
Sliced
Chicken Breast, Fresh Vegetables, and Pasta
Served
with Alfredo Sauce
Beef Lasagna or Vegetable Lasagna
Layers
of Pasta with Three Cheeses
and
Marinara Sauce
Atlantic Salmon
Fillet of Salmon
Served with
Roasted Red Bellpepper Sauce
Stuffed Fillet of
Sole
Sole stuffed with
Shrimp, Crabmeat,
Baby Scallops and
Parmesan Bread Crumbs
Drizzled with Sauce
Buerre Blanc
Add: $2.00 per person
Mahi Mahi
Fillet of Mahi Mahi
Topped with Macadamia
Nut Crust
Served with Sauce
Buerre Blanc
Add: $2.00 per person
Seafood Sauté
Shrimp,
Salmon and Scallops are Sautéed
With
Mushrooms, Bellpeppers, Onions, Tomato
Add: $2.00 per person