The Following Menus are buffet style service, designed to be set up & picked up.
Full service is available as an option.

Click here for printable version of Buffet Menu

Entrees Selections

• Cracked pepper tenderloin of beef served with au jus & Dijon beurre blanc
• Tenderloin of beef with mushrooms & pearl onions in a port wine glace
• Roasted sirloin with a creamy Gorgonzola sauce
• Grilled marinated flank steak with corn & sweet pepper-cilantro relish
• Sautéed gulf shrimp, oven roasted tomato, garlic basil butter sauce
• Black pepper crusted salmon with sherry wine mustard sauce
• Roasted salmon with tomato, olive, caper tapanade
• Grilled Mahi-Mahi with warm shrimp and mango sauce
• Roasted scrod with garlic cloves, vine ripened tomatoes, olives, basil chardonnay & extra virgin olive oil
• Pan roasted salmon with Dijon beurre blanc
• Grilled red snapper with roasted sweet corn & Roma tomato broth
• Grilled rosemary chicken, shallot chardonnay mushroom sauce
• Sautéed chicken breast layered with portabello mushroom & baby spinach in a sherry cream sauce
• Grilled rosemary chicken breast in a shallot-chardonnay mushroom sauce
• Pecan crusted chicken breast with a bourbon maple sauce
• Stewed chicken tenderloin with Italian sausage, red peppers, potatoes in a garlic wine sauce
• Chicken Francese
• Sautéed chicken Florentine served with garlic baby spinach & fresh mozzarella in a chardonnay sauce
• Stuffed breast of chicken with asparagus & crab finished with a tarragon-cream sauce
• Stuffed breast of chicken rolled with eggplant, roasted red peppers & fresh mozzarella finished with a sun dried tomato coulis
• Herb crusted rack of lamb with basil jus
• Cracked pepper crusted pork tenderloin with a cognac cream sauce
  

Pasta Selections

• Rigatoni with baby spinach & asiago Alfredo sauce
• Penne with fresh mozzarella & pomadoro sauce
• Ziti with broccoli, garlic & oil
• Cavatelli with Proscuitto, peas & a creamy chardonnay sauce
• Farfalle with black olives, capers, red onion in a spicy marinara sauce
• Fusilli with creamy tomato basil vodka sauce
• Orecchiette with wild mushrooms in roasted garlic leek sauce
• Gemelli pasta in a creamy pesto sauce

Sandwich Selections

• Marinated portabello, roasted peppers, grilled eggplant, pesto on ciabatta
• Herb grilled chicken breast, goat cheese, roasted pepper on a baguette
• Black Forest Ham, soppresata, provolone, Bibb lettuce & red onion on ciabatta
• Smoked Salmon, grilled asparagus with stone ground mustard on black bread
• Roasted turkey, St. Andre Brie, green apple on marble rye
• Shrimp salad on a croissant

Antipasto Selections

• Grilled Asparagus, red onion & feta cheese with a citrus vinaigrette
• Roasted fingerling potato, smoked bacon & herb salad
• Grilled portabello, roasted tomato & grilled zucchini with a balsamic reduction
• Haricot verts & three bean salad
• Tuna nicoise, haricot verts, h.b. eggs, kalamata olives, potatoes, baby greens, herb vinaigrette
• Maple glazed roasted sweet potatoes
• Wild mushroom ravioli, grilled asparagus, roasted peppers, tomato-saffron coulis
• Sweet & Sour Thai noodle & vegetable salad

Salad Selections

• Caesar salad with garlic-parmesan croutons
• Spinach & strawberry salad with a sweet sesame dressing
• Mesclun salad, endive, radicchio with lemon olive oil dressing

Accompaniments

• Herb roasted red potatoes
• Wild rice and vegetable orzo pilaf
• Roasted garlic and sour cream whipped potatoes
• Seasonal vegetable medley
• Haricot verts, Shittake mushrooms & red pepper
  
• Garlic broccoli