Buffet Selections 

Entrees

Beef Wellington

Chicken Marsala

Loin of Pork with Grilled Fruit Salsa

Grouper fillet wrapper in phyllo stuffed with crab meat and shitake mushrooms. Baked and served with a white wine cream sauce. 

Filet of Salmon with Champagne Dill Sauce

Filet Mignon with Shiitake Mushroom Sauce

Honey Glazed Ham with Dijon Mustard Sauce

New York Strip Steak with Wild Mushroom Sauce

Rack of Lamb wrapped in pastry with Madiera Wine Sauce

Slow roasted Top Round of Beef wtih Green Peppercorn Sauce

Breast of Chicken with Lemon Tarragon and White Wine Sauce

Roasted Breast of Turkey served with Madiera Wine and Mushroom Sauce

Herb Encrusted Veal Tenderloin with Gran Marnier and Greenpeppercorn Sauce

Breast of Duck stuffed with Caramelized Leeks and Shallots with Port Wine Sauce

Chicken stuffed with Brie, Sun-dried Tomatoes, Pine Nuts  with Basil White Wine Sauce

Coconut crusted Tilapia topped with a fresh mango salsa

Rice, Pasta, Potatoes

Rice Pilaf - customized 

Basmati Rice cooked in Chicken Stock 

Wild and Long Grain Rice finished with Creme Sherry

Roasted Garlic Mashed Potatoes

Rosemary roasted New Potatoes

Twice baked Bliss Potatoes with Caramelized Onions and Sour Cream

Sliced Potatoes baked in Chicken Stock with Vidalia Onions

Tri colored Rotelli or Tortellini with Chunky Marinara or Carbonara

Garlic smashed roasted potatoes 

Homemade mashed potatoes

Multi-colored seasonal fingerling potatoes roasted in olive oil 

Vegetables

Roasted Seasonal Vegetables

Green Beans with Mushroom Sauce  

Carrots with Fenne and Dill Butter

Broccoli with Lemony Shallot Butter

Mixed Seasonal Vegetables in Herb Butter

Grilled zucchini, tri-colored peppers and eggplant 

Roasted red and orange beets 

*****We are pleased to be able to create some wonderful menu additions to accommodate guests with special dietary needs such as gluten-free and vegan *******