Buffet #2

{Please Call for Prices}

Choice of Two Salads:
1) Tossed Salad
2) Caesar Salad
3) Red bliss Potato Salad
4) Tortellini Salad
5) Eggplant Salad
6) Mozzarella and Tomato Salad

Choice of two for Carving Station
1) Prime Rib au jus
2) Herb Encrusted Sirloin
3) Garlic Stuffed Pork Loin
4) Smoked bone-in Ham with Brown Sugar Glaze
5) Roast Turkey

Choice of One Veal Preparation:
1) Franchaise
2) Picatta
3) Marsala
4) Saltimbocca
5) Ricotta, and Eggplant
6) Roasted Red Pepper, and Artichoke Sauce

Choice of One Fish Dish:
1) Crab stuffed flounder filet finished with a lemon buerre blank
2) Broiled Grouper Filet with Asparagus Cream Sauce
3) Wild caught Sockeye Salmon Filet with Roasted Red Pepper Puree, and Wasabi Drizzle

Choice of One Pasta Dish:
1) Cheese Ravioli tossed with Sautéed Eggplant, Onions, Sausage, and Rosemary
2) Red or White Clam Sauce over Linguini
3) Lasagna Bolagnese
4) Penne tossed in a Grey Goose Vodka Sauce
5) Roasted Red Pepper Alfredo Fettuccini
6) Baked Stuffed Shells with Pomodoro

Choice of One Starch:
1) Roasted Parmesan Potato
2) Mashed Potato (choice of flavor)
3) Cheddar Swiss scalloped potato
4) Wild Blended Rice
5) Vegetable White Rice
6) Orzo

Chef’s vegetable du jour, Chef’s dessert table         • Back to Main Menu