Buffet
Adult: $29.95
Children: $19.95

Seated
Adult: $31.95
Children: $21.95

Dinners include regular and decaf coffee and hot tea. Includes your choice of two entrees, two side dishes, served salad and rolls.

A 20% gratuity will be added to your final invoice. 

There is no charge for children under the age of three.

 

Beef Entrées

 

Roast Beef
Slowly roasted top round served with au jus, a creamy horseradish sauce and dinner rolls.

 

Flank Steak Béarnaise
Marinated in red wine, garlic, and tomato juice, then grilled to a medium-rare and served with béarnaise.

 

Short Ribs
Grill-marked, then slow cooked in an Asian marinade. Served with julienned carrots, Napa cabbage, and braising sauce.

 

Prime Rib
Slowly roasted prime rib served with au jus, a creamy horseradish sauce and dinner rolls.
Additional $4 per person

 

Steak Dianne
Beef tenderloin medallions encrusted with garlic, roasted to a medium rare, topped with a rich mustard cream sauce.
Additional $4 per person

 

Beef Tenderloin
Slow roasted with béarnaise sauce.
Additional $4 per person

 

 

Pork Entrées

 

Pork Caramel
Pork loin in a rich spiced apple and caramel chutney.

 

Roasted Pork Loin
Tender center-cut whole loin basted with fresh herbs and olive oil in a light champagne reduction.

 

Cherry BBQ Pork chop
Bone-In pork chop, topped with a tart and smoky cherry glaze.

 

Bourbon Pork
Roasted pork loin filled with bourbon infused prune stuffing and drizzled with a bourbon glaze.

 

Pork Milanese
Breaded pork chops, fried golden brown and covered in a lemon caper sauce.

 

 

Chicken Entrées

 

Balsamic Chicken
Grilled chicken breast seasoned with fresh herbs and balsamic vinegar, and topped with blue cheese and a fennel-citrus slaw.

 
Cornish Game Hens
Roasted with an apple cider glaze.

 
Chicken Marsala
Marinated boneless chicken breast with mushrooms in a rich brown Marsala sauce.

 
Chicken Picatta

Chicken breast served in a light white wine, lemon and caper butter sauce.

 
  

Chicken Parmesan
Lightly breaded chicken breast, topped with marinara and two cheeses.

 
Rosemary Chicken
Rosemary encrusted chicken breasts topped with wild mushrooms in a port wine reduction.

 
Chicken de Campagne
Chicken breasts filled with garlic herbed cheese and shallots, wrapped in prosciutto, then napped with a sherry cream.

 

 

Pasta Entrées

 

Chicken Farfalle
Bowtie pasta tossed with chicken, spinach, red peppers, pine nuts, olive oil and parmesan.

 
Grilled Chicken Orchiette
Tossed with pine nuts, sundried tomatoes and caramelized onions in pesto.

 
Beef Lasagna Bolognese

Traditional lasagna baked with a hearty meat tomato sauce.

 
  

Cheese Ravioli
Four cheese stuffed ravioli in a classic vodka sauce.

 

 

 

 

 

Fish Entrées

 

Asian Salmon
Seared filets of salmon, glazed with an Asian marinade and served with a julienne of red cabbage and carrots.

 

Mahi Mango Salsa
Roasted Mahi Mahi filets topped with a mango citrus salsa.

 

Tilapia with Roasted Red Pepper Sauce
Tilapia baked with fresh herbs and garlic, and finished with roasted red pepper sauce.

 

 

Accompaniments

 

Baby Carrots
Tender young carrots glazed lightly with honey.

 

Haricot Vert Almandine
Thin green beans with sliced toasted almonds.

 

Broccoli Spears
Fresh broccoli spears served with hollandaise.

 

Zucchini Lyonnaise

Zucchini sautéed with onions, tomatoes, and Italian seasonings topped with parmesan.

 

Herbed Linguini
Linguini with fried garlic, fresh herbs, crushed red pepper, olive oil, and a shredded parmesan garnish.

 

Rice Pilaf
Fluffy rice served with a chicken broth and toasted orzo.

 

Broccoli Rice Almandine
Fluffy white rice blended with broccoli and toasted almonds.

 

Parslied Redskins
Young redskin potatoes in a light butter sauce, sprinkled with fresh parsley.

 

Au Gratin Potatoes
Sliced potatoes layered in a creamy cheddar sauce.

 

Garlic Mashed Potatoes

Whipped potatoes with a hint of roasted garlic.

 

Sweet Potato Mash
Whipped sweet potatoes with a hint of Jack Daniels and brown sugar.

 

Smashed Horseradish Redskins
Redskin potatoes mashed with skin on, seasoned with horseradish and sour cream. 

 

 

Salads

 

Tossed Salad
Mixed greens with shredded carrots, red cabbage and served with your choice of Italian or ranch dressing.

 

Caesar Salad
Classic romaine Caesar tossed with parmesan and homemade croutons.

 

Chopped Salad
An assortment of leafy greens with diced red peppers, cucumbers and black olives tossed in balsamic vinaigrette.

 

Fall Salad

Mesclun green served with red onions, crumbled bleu cheese and dried cranberries in a raspberry vinaigrette.

 

Spring Salad
Mesclun greens tossed with strawberries, caramelized almonds, mandarin oranges and red onion in raspberry vinaigrette.

 

Spinach Salad
Served with sliced egg, red onion and mushrooms in a sweet bacon dressing.

 

Pear Salad
Mesclun greens with fresh pears, roasted walnuts, parmesan cheese and balsamic vinaigrette.