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Buffet Menu


Seasonal Vegetable Medley
Green Beans Almandine
Baby Carrots with a Honey Glaze 
Roasted Cauliflower and Broccoli Florets
Sautéed Corn with Roasted Red Peppers
Roasted Red Bliss Potatoes with Fresh Lemon and Parsley
Boursin Whipped Potatoes
Smashed New Potatoes with Garlic and Herbs
Dauphinois Potatoes
Parmesan Risotto Cakes with Wilted Spinach 
Sautéed Sweet and White Potato Medley
Twice Baked Duchess Potato
Traditional Rice Pilaf
Gemelli Pasta with a Pesto Cream, Artichoke Hearts and Roasted Red Peppers
 Pasta with a Rosa Sauce, Parmesan and Black Pepper


Ricotta Stuffed Eggplant served in a Red Sauce

Grilled Filet Tips served with Bell Peppers and Red Onions over Rice

Pan Seared Chicken Scaloppine served with a Shallot Au Jus

Stuffed Pork Loin in a Date Chutney

Baked Cod with Spinach and Crab in a Lemon Dill Beurre Blanc

Roasted Bone-in Italian Chicken with Garlic and Herbs

Lump Crab Cakes with Roasted Garlic Aioli and Creamed Spinach

Chicken Marsala with Cremini Mushrooms and Fresh Herbs

Pan Seared Pork Scaloppine with Apples and a Frangellico Cream

Baked Stuffed Chicken with Sweet Sausage and Mozzarella

Chicken Piccata with a Lemon Caper Cream Sauce

Orecchiette Pasta with Boccolini, Garlic and Lemon

Cheese Tortellini with Scallops and Shrimp in Alfredo Sauce

Carving Station

Honey Glazed Ham

Herb Marinated Beef Rib Eye with a Horseradish Cream

Mediterranean Stuffed Leg of Lamb with Prosciutto and Fresh Mozzarella

Slow Roasted Top Round of Beef with a Horseradish Cream

Roasted Chicken Wrapped in Bacon

A 20% service charge and 6% sales tax will be applied