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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 *******
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