Your Subtitle text

Buffet Menu


Sides


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


Entrees

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