Buffet Menu

Salads

Classic Caesar Salad
romaine, Parmesan cheese and croûtons

Mixed Baby Greens
tomatoes and English cucumber

Spinach Salad
fresh strawberries, roasted sunflower kernels, and red onion

Iceberg Wedge
with creamy blue cheese dressing

Sensation Salad
iceberg and green leaf lettuce with lemon, garlic, and Romano dressing

Greek Salad
lettuce, tomatoes red onion, feta cheese, and Kalamata olives

Entrees

All served with fresh bread and butter,
a starch and fresh seasonal vegetables

Pecan Crusted Chicken Breast
with lemon and basil

Greek Chicken Roulade
with feta cheese, spinach, and sun-dried tomatoes

Chicken Cacciatore
boneless chicken breast in tomatoes, olive oil,
fresh garden vegetables, and herbs

Chicken Scaloppine
with fresh herbs and Gorgonzola

Slow Roasted New York Strip
with caramelized onion and red wine demi-glace

Cornbread Crusted Pork Loin
with arugula and tomatoes

Portobello and Spinach Lasagna
with fresh tomatoes and mozzarella

Oven- Roasted Pork Tenderloin
with cognac and green peppercorn sauce

Grilled Flank Steak
with garlic, lime and fresh herbs

Beef Burgundy
with red wine, bacon and onion

Beer- Braised Beef Brisket
with Seasons barbecue sauce

Grilled Salmon 
with scallion and white wine cream sauce

Potato- Crusted Trout
local trout with meuniere sauce

Pan- Seared Salmon Spinach Linguine
with blue mussel, wine and cream reduction

Cedar- Roasted Mahi Mahi
glazed with sweet mango chutney

Mild Thai Curry Shrimp
with vegetables and coconut milk

Louisiana Crawfish Pasta
with bell pepper and pepper jack cheese in a light cream sauce

Eggplant Casserole
with crabmeat and shrimp

Shrimp Scampi
large shrimp sautéed in lemon garlic butter with a hint of tarragon

Jamaican Jerk Mahi Mahi
topped with fresh pineapple salsa

Desserts

Chess Pie
Chocolate Pecan Pie
Pecan Pie
Blackberry Cobbler
Apple Pie
German Chocolate Cake
French Chocolate Mousse
Chocolate Ganache Mousse Cake
Fresh Seasonal Fruits
Carrot Cake
Tiramisu
Cheesecake with Assorted Toppings
Cafe Latte Cheese Cake