Buffet Dinner
Prices listed are per person cost
Minimum food on Friday is $2,000
Minimum food on Saturday is $3,000
(Menu prices are subject to change. Service charge applicable sales taxes)
Option A - One Entrée
Please select one salad, one potato, one vegetable, and one Entrée from our list, rolls and butter are included. Coffee & Punch are provided during social hour
Option B - Two Entrées
Please select one salad, two potatoes two vegetables and two Entrée from our list, rolls and butter are included Coffee & Punch are provided during social hour
Buffet Selections (Entrées)
Option A - Blackened Pork Lion
Medallions with Cherry glaze
Option B - Calypso Pork loin
Medallions of Porkloin topped with Red Onion and Dijon Mustard, and then dusted with Buttered Breadcrumbs and sautéed. Served on a bed of spicey Red Beans
Option C - Chicken Condon Blue
Chicken Breasts stuffed with quality Ham slices and Swiss Cheese
Option D- Chicken Florentine
Baked Chicken Breasts stuffed with Spinach and Gorgonzola Cheese, topped with julienne Peppers and Rich Chardonnay Sauce
Option E - Fried or Roasted Chicken
Eight pieces cut Chicken seasoned with Herbs and Spices, oven roasted or deep fried to a golden brown
Option F - Cajun Chicken Breast
Grilled Chicken Breasts, lightly seasoned with a little “Cajun Heat” and topped with Pineapple-Scallion Salsa
Option G - Barbeque Chicken
Eight piece cut Chicken is seasoned country style, oven roasted with the final few minutes being smothered in southern style Barbeque Sauce
Option H - Roast Turkey Breast
Whole Turkey Breasts, slow roasted to hold in the juices, sliced and topped with its own Gravy
Option I - Hawaiian Ham
Baked Ham with Pineapple juice and Brown Sugar Glaze, topped with fresh baked Pineapple tidbits
Option J - Roast Beef
Sliced Choice Sirloin, Medium to Med Well [unless otherwise directed] served in its own Rich Sauce with sautéed Mushrooms and Onions
Option K - Beef Burgundy Tips
Choice Beef Tips sautéed with Mushrooms and Onions, deglazed with Red Wine, and a touch of Cream to form a rich sauce
Option L - Beef London Broil
Flank Steak marinated at least 24 hours, roasted at high heat, sliced and topped with Mushroom and caramelized Onion Demi