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DELUXE DINNER BUFFET |
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SALAD BAR (select one) |
TOSSED SALAD: SERVED WITH VINAGRETTE CEASAR SALAD DELUXE SALAD BAR: SPRING MIX with TOMATOES, CUCUMBERS, and ONIONS Plus SIX ADDITIONAL TOPPINGS |
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| BREADS | A Selection of FRESH BAKED BREADS and ROLLS, served with BUTTER on the side |
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HOT APPETIZER (select one) |
POTATO SKINS: TOPPED with CHEDDAR CHEESE & BACON BITS CHICKEN TENDERS: SERVED with BBQ SAUCE and HONEY MUSTARD CHICKEN WINGS: SPICY WINGS served with CELERY and BLEU CHEESE DRESSING on the side CHEESE QUESADILLAS: GRILLED FLOUR TORTILLA with BLENDED CHEESES served with a side of SALSA SPRING ROLLS: Served with SPICY MUSTARD PAN FRIED PIEROGIES: Served with SOUR CREAM & APPLESAUCE SWEDISH MEATBALLS: Mini BEEF MEATBALLS in a savory BROWN SAUCE APPETIZER SAMPLER: Assortment of FRIED TEMPURA VEGETABLES accompanied by a HORSERADISH DIPPING SAUCE FRIED SAMPLER: BREADED and FRIED VEGETABLE STICKS served with a side of MARINARA SAUCE CHEESE RAVIOLI: With VODKA and BASIL SAUCE PUFF PASTRIES: An assortment of MINI HOT DOGS, QUICHE, SPANACOPITA and MINI BEEF PIES STUFFED MUSHROOM CAPS: MUSHROOM CAPS FILLED WITH SEASONED ITALIAN BREAD STUFFING NACHO MOUNTAIN: GRANDE NACHO PLATTER WITH TORTILLA CHIPS, MELTED CHEDDAR AND LOADS OF MEXICAN TOPPINGS |
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ENTREE (select one) |
HOMEMADE MEATLOAF: GROUND BEEF, seasoned with FRESH HERBS, baked, sliced and drizzled with a RICH BROWN SAUCE SLICED TOP ROUND OF BEEF IN AU JUS: ROASTED TOP ROUND sliced and served in a NATURUAL BEEF GRAVY HOMEMADE YANKEE POT ROAST: SEARED BOTTOM ROUND, cooked in a closed pot with moist heat, SLICED and served in a BURGANDY BROWN SAUCE BEEF STROGANOFF: Cubed BEEF TIPS in a CREAMY BROWN SAUCE with MUSHROOMS and ONIONS COUNTRY FRIED STEAK: HAND SLICED and BREADED TOP ROUND of BEEF lightly BROWNED and topped with COUNTRY GRAVY BBQ BEEF BRISKET: SLOW ROASTED TENDER BEEF BRISKET served in a MESQUITE BBQ SAUCE with CARMALIZED ONIONS SWISS STEAK: CUBED STEAK SEARED and topped with a CARROT and CELERY BROWN SAUCE PEPPER STEAK: TENDER STRIPS of BEEF SAUTEED with SWEET BELL PEPPERS and JULIENNE ONIONS in BEEF GRAVY MARINATED FLANK STEAK: SLICED THIN and TOPPED with MUSHROOM GRAVY HEARTY BEEF STEW AND BISCUITS: BIG TENDER CHUNKS of BEEF with CARROTS, ONIONS, CELERY, POTATOES and SWEET PEAS served with BUTTERMILK BISCUITS ROAST BEEF ROULADE: SLICED ROAST BEEF with a WALNUT and VEGETABLE DRESSING rolled together and served with GRAVY EYE ROUND OF BEEF: SEARED and ROASTED with FRESH GARLIC and ROSEMARY CHICKEN MARSALA: LIGHTLY SAUTEED CHICKEN TENDERS SERVED IN A MUSHROOM AND MARSALA WINE DEMI GLAZE STUFFED CHICKEN FLORENTINE: STUFFED CHICKEN BREAST with SPINACH & CHEESE in a BURGANDY MUSHROOM SAUCE CHICKEN PARMIGIANA: BREADED BONELESS CHICKEN CUTLETS, fried to a GOLDEN BROWN, LIGHTLY COVERED with TOMATO SAUCE, and TOPPED with MOZZARELLA CHEESE CHICKEN CACCATORI: STRIPS of CHICKEN SAUTEED with PEPPERS, ONIONS & MUSHROOMS in a SEASONED TOMATO SAUCE CHICKEN FRANCHESE: CHICKEN CUTLETS in a FLOUR and EGG BATTER served in a WHITE WINE LEMON BUTTER SAUCE STUFFED CHICKEN BREAST: with BROCCOLI and CHEDDAR CHEESE HERB ROASTED CHICKEN: AN ASSORTMENT OF BONE-IN CHICKEN PIECES MARINATED IN A RED WINE VINNEGRETTE CHICKEN PICATTA: BONELESS BREAST OF CHICKEN SERVED IN A LEMON CAPER SAUCE BREADED CHICKEN CUTLET: BREADED BREAST OF CHICKEN SAUTEED TO GOLDEN BROWN AND TOPPED WITH SCALLION VELUTE CASHEW CHICKEN-N-BISCUITS: WHITE AND DARK CHICKEN MEAT IN A VEGETABLE GRAVY SERVED WITH BUTTERMILK BISCUITS AND CHOPPED CASHEWS PEPPERCREAM CHICKEN: CHICKEN BREAST STRIPS LIGHTLY FRIED AND TOPPED WITH PEPPERCORN, MUSHROOM AND ONION CREAM SAUCE GINGERSNAP CHICKEN: Thinly sliced boneless chicken breast encrusted with gingersnaps and drizzled with an orange marmalade Dijon sauce ROASTED BBQ CHICKEN: AN ASSORTMENT OF BONE-IN CHICKEN PIECES SLOW ROASTED WITH A HICKORY HONEY BQ SAUCE CHICKEN DIVAN: BONELESS CHICKEN BREAST SERVED ON VEGETABLE STUFFING WITH STEAMED BROCCOLI AND TOPPED WITH GRAVY HONEY BAKED HAM: with PINEAPPLE and CHERRY GARNISH SLOW ROASTED PORK LOIN: HERB MARINATED with a SAVORY MUSHROOM SAUCE COUNTRY STYLE PORK RIBS: TENDER PORK RIBS SEARED and SLOW ROASTED in an ORANGE and HICKORY BBQ SAUCE SMOKED PORK CHOPS: served with SAUERKRAUT and CARMALIZED APPLES SOUTHERN STYLE PULLED PORK: moist PORK ROAST served with an ASSORTMENT OF SAUCES CHILI AND CUMIN RUBBED PORK LOIN: topped with a ZESTY TOMATO REDUCTION PORK CHOPS AND STUFFING: center cut PORK CHOPS served on CORNBREAD STUFFING and topped with GRAVY |
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FISH ENTREE (select one) |
BAKED SCROD: with BUTTER and LEMON SAUCE SEARED SALMON: FRESH FILET of SALMON SEASONED then SEARED with a SPICY CAJUN SEASONING, GARNISHED with JULIENNE VEGETABLES CAJUN CATFISH: BLACKENED FILET OF FISH served with a FRUIT SALSA COD FISH OREGANATA: FILET of COD encrusted with ITALIAN SEASONINGS and BREAD CRUMBS topped with OLIVE OIL and FRESH GARLIC TILAPIA CASINO: FILET of WHITE FISH topped with RED PEPPER, COULI, OLIVE OIL and GARLIC then BAKED to a golden brown CATFISH ANGLAISE: breaded and fried, served with LEMON and TARTAR SAUCE SALMON: broiled with CUCUMBER, DILL and WHITE WINE SAUCE COD FISH ITALIANO: with CAPERS, OLIVES & BREAD CRUMBS SCROD CRESCENDO: broiled with SLICED TOMATO, RED ONION, OLIVE OIL and GARLIC TILAPIA FRANCHESE: dredged in FLOUR and EGG BATTER and topped with PICATTA SAUCE SEAFOOD PAILLA: an ASSORTMENT of SEAFOODS including CLAMS, MUSSELS, SHRIMP & SCALLOPS BLENDED with SPANISH RICE FRICCASSEE SHRIMP: SHRIMP SAUTEED with JULIENNE CARROTS, ONIONS, and CELERY in a LEMON GARLIC BUTTER WINE SAUCE LOBSTER TAIL: broiled LOBSTER TAIL served with DRAWN BUTTER and LEMON ** MARKET PRICE** |
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VEGETABLE (select one) |
HONEY GLAZED CARROTS: FRESH STEAMED in a HONEY BUTTER SAUCE PEAS & CARROTS: A mixture of GARDEN PEAS and SLICED CARROTS seasoned with HERB BUTTER STEAMED SNOW PEAS: TOSSED with GARLIC MUSHROOMS and CHERRY TOMATOES BROCCOLI & CAULIFLOWER AU GRATIN: Steamed and covered with a CHEDDAR CHEESE SAUCE BROCCOLI FLORETS: FRESH BROCCOLI BLANCHED, then SEASONED and GARNISHED with ROASTED RED PEPPERS BROCCOLI RABE: SAUTEED in OIL & GARLIC SPINACH PARMESAN: CHOPPED LEAF SPINACH SAUTEED with GARLIC and PARMESAN CHEESE GREEN BEANS ALMONDINE: BLANCHED GREEN BEANS, seasoned with GARLIC BUTTER and TOSSED with ROASTED ALMONDS SWEET CORN-ON-THE-COB: STEAMED and served in a SWEET BUTTER and MILK SAUCE CORN SOUFFLE: SWEET CORN GIBLETS served SOUTHERN STYLE CORN: with GINGER and DICED RED PEPPERS ACORN SQUASH: Wedged, then ROASTED with SEASONED BUTTER BUTTERNUT SQUASH: Wedged, Roasted and Seasoned SQUASH MEDLEY: Sauteed ZUCHINNI and YELLOW SQUASH with ITALIAN SEASONINGS SPAGHETTI SQUASH: TOPPED with CINNAMON and WALNUT BUTTER YELLOW SQUASH & PEPPERS: SAUTEED in OLIVE OIL with SALT & PEPPER SAUTEED RED CABBAGE: Sliced CABBAGE sautéed with WHITE WINE SAUTEED ZUCCHINI: Sliced ZUCCHINI sautéed with OLIVE OIL, GARLIC & BASIL SAUTEED ESCAROLE: in OIL and GARLIC VEGETABLE MEDLEY: Steamed BROCCOLI, CAULIFLOWER, CARROTS, ZUCHINNI, SQUASH with FRESH HERB BUTTER ROASTED PLUM TOMATOES: With FRESH HERBS BRUSSEL SPROUTS: STEAMED in a HERB VINAGRETTE BAKED RATATOUILE: ZUCHINNI, SQUASH, EGGPLANT, TOMATOES, and BLACK OLIVES OVEN ROASTED with ITALIAN SPICES WHIPPED CARROTS & TURNIPS: TENDER CARROTS and TURNIPS WHIPPED with LIGHT CREAM and FRESH SWEET BASIL |
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STARCH (select one) |
RICE AND BEANS: Seasoned WHITE RICE garnished with BLACK BEANS CAJUN STYLE RICE: STEAMED WHITE RICE BLENDED with DICED CELERY, CARROTS and ONIONS then seasoned with CAJUN SPICES RICE PILAF: WHITE RICE with a blend of CARROTS, CELERY & ONIONS WILD RICE: A seasoned blend of LONG GRAIN and WILD RICE SPANISH RICE: YELLOW AND WHITE RICE WITH PEPPERS, ONIONS AND BLACK OLIVES IN A ZESTY RED SAUCE MACARONI AND CHEESE: JUST THE WAY MAMA USED TO MAKE LINGUINI MARINARA: Thin, flat PASTA with a homemade TOMATO SAUCE STUFFING: Traditional BREAD STUFFING YAMS: Peeled and roasted SWEET POTATOES with a BROWN SUGAR GLAZE SCALLOPED POTATOES: In a LIGHT CREAM SAUCE ROASTED POTATOES: RED BLISS POTATOES ROASTED WITH GARLIC AND FRESH ROSEMARY SEASONED CURLY FRIES: DEEP FRIED to GOLDEN BROWN TATER TOT POTATOES: Home-style oven baked POTATO NUGGETS POTATOES AU GRATIN: Sliced POTATO with LITE CREAM SAUCE and GRATED CHEESE FINGER LING POTATOES: Roasted & topped with GRATED CHEESE MASHED POTATOES: Creamy FRESH HERB DIRTY GARLIC MASHED POTATOES: BOILED RED POTATOS, with the skin on, whipped with MILK, BUTTER & ROASTED GARLIC LYONNAISE POTATOES: CHUNKS OF IDAHO POTATOES BOILED IN CHICKEN STOCK WITH BUTTER, ONIONS AND FRESH PARSLEY HORSERADISH MASHED: WHIPPED POTATOES WITH PREPARED HORSERADISH AND CREAM COOL RANCH MASHED: TRADITIONAL MASHED POTATOES WITH COOL RANCH FLAVOR PARSLEY BUTTERED POTATOES: BOILED RED POTATOES WITH BUTTER AND FRESH PARSLEY POTATO PANCAKES: SHREDDED POTATOES SEASONED AND GRILLED PANCAKE STYLE, SERVED WITH SOUR CREAM & CHIVES RISSOLI POTATOES: SLICED RED POTATOES ROASTED WITH OIL, ITALIAN SPICES AND DUSTED WITH BROWN SUGAR BAKED POTATOES BAR: IDAHO POTATOES, BAKED and served with TOPPINGS, including: SOUR CREAM, BUTTER, BACON BITS, BROCCOLI, SHREDDED CHEESE, and SAUTEED MUSHROOMS |
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VEGETARIAN (select one) |
PENNE PASTA PRIMAVERA: assorted VEGETABLES in a creamy ALFREDO SAUCE served over PENNE PASTA MACARONI AND CHEESE: JUST THE WAY MAMA USED TO MAKE IT VEGETABLE LASAGNA: a SELECTION of GARDEN VEGETABLES and FLAT PASTA SHEETS BAKED in a LIGHT ALFREDO SAUCE and TOPPED with MOZZERELLA CHEESE BAKED ZITI: A mixture of PENNE PASTA, RICOTTA CHEESE, and TOMATO SAUCE, baked and topped with a coating of MELTED MOZZARELLA CHEESE CHEESE TORTELLINI PRIMAVERA: JULIENNE VEGETABLES, OIL & GARLIC RAVIOLI FLORENTINE: CHEESE RAVIOLI CASSEROLE layered with SPINACH and TOMATO SAUCE RIGATONI SONOMA: a grooved, tubed PASTA tossed with SUN-DRIED TOMATOES & ROASTED EGGPLANT served in a GARLIC VEGETABLE BROTH STUFFED SHELLS: PASTA SHELLS stuffed with RICOTTA CHEESE, covered with TOMATO SAUCE and topped with PARMESAN CHEESE EGGPLANT PARM: THINLY SLICED EGGPLANT layered with TOMATO SAUCE, MOZZERELLA and PARMESAN CHEESE EGGPLANT ROLLETINE: THINLY SLICED ROLLED EGGPLANT, filled with a mixture of RICOTTA, PARMESAN and MOZZARELLA CHEESES, baked in a SEASONED TOMATO SAUCE, covered with MOZZARELLA CHEESE RATTATTOULLI: EGGPLANT, ZUCHINNI, ONIONS, RED PEPPER SIMMERED with PLUM TOMATOES and RED BEANS STUFFED TOMATOES: with CURRIED COUS COUS, VEGETABLES & RAISINS STUFFED ACORN SQUASH: with WILD RICE and VEGETABLES and TOPPED with an ORANGE SAUCE COUS COUS STUFFED PEPPER: with CARROTS, ONIONS, CELERY and TOFU STUFFED PEPPERS: with SPANISH RICE VEGETABLE JAMBALAYA: A CAJUN STYLE STEW, consisting of a blend of FRESH VEGETABLES and accompanied by WHITE RICE STIR FRY VEGETABLE: A crisp blend of CHINESE and GARDEN VEGETABLES seasoned in a HOISIN and TERIYAKI SAUCE served with WHITE RICE VEGETABLE CURRY: JULIENNE GARDEN VEGETABLES in a CURRY SAUCE served with BROWN RICE |
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| DESSERT | Assorted CAKES, PIES & PASTRIES |
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