Dinner A La Carte

A Selection of Dinner Buffet Salads:

  • Young Spinach Leave with Grilled Onion, Pancetta Bacon and Gorgonzola Dressing
  • Classic Caesar Salad with Parmesan Shavings and Garlic Croutons
  • Seasonal Toassed Salad with Shreded Cabbage, Carrots, Siliced English Cucumber, Mushrooms, Tomato and Chopped Hard-Boiled Egg served with Italian, Blue Cheese and Ranch Dressing
  • Kentucky Bibb Lettuce, Orange and Grapefruit Segments, Toasted Almonds and Sliced Red Onions
  • California Lettuce, Radishes, Cucumber, Avocado, Onion, Artichoke, Heart of Palm, served with Creamy Vinaiigrette
  • Traditional Potato Salad(Red Rose Petite Potatoes mixed with Dijon Mustard Mayonnaise Dressing, Green Onion, Diced Celery and Sweet Pepper, Chopped Hard Boiled eggs and Parsely)
  • Head Lettuce with Smoked Bacon Lardon, Crumbled Blue Cheese and Avocado Slices
  • Baby Spinach with Honey Cajun Crab Dressing served with Spicy Croûtons, Green Onions and Mimosa Eggs garnished with Chopped Fire Roasted Peppers and Tomateos
  • Creamy Belgium Endive with Halved Walnuts served with Creamy Spanish Vinegar and Chive Dressing
  • Limestone Bibb Lettuce topped with Fried Camembert Cheese, Grilled Apple Croutons and Homegrown Tomato Wedges served with French Dijon Vinaigrette
  • Goat Cheese Phyllo Purses over Mesculin greens with Kalamata Olives and Roasted Red and Yellow Coulis

A Selection of Dinner Buffet Side Dishes:

  • White Cheddar and Smoked Onion Potato Gratin
  • Mashed Potatoes whipped with Roasted Jumbo Garlic Olive Oil
  • Roasted Parsley New Potatoes with Shredded Parmesan
  • Mushroom Risotto with Vegetable Confit
  • Twice Baked Potateos
  • Baked Potateos with Sour Cream, Shredded Cheddar, Crumbled Bacon and Green Onions
  • Couscous with Dried Fruit and Nuts
  • Buttered Noodles
  • Sweet Potato Duchesse
  • Maple Glazed Baby Carrots
  • Granny's Stewed Tomates
  • Sweet Corn Pudding
  • Grilled Asparagus with Orange Zest
  • Ratatouille Provençal
  • Seasonal Vegetable Medley with Chives, Herbs and Butter Noisete
  • Broccoli Rabe with Pancetta and Shallots
  • Mesquite Grilled Seasonal Vegetable Antipasto
  • Grilled Potabella Mushroom Caps
  • Sweet White Corn grilled with Roasted Red Pepper
  • Fried Artichokes
  • Squash Medley with Fire-Roasted Bell Peppers, Chervil Oil
  • Petite Haricot Vert Almondine
  • Broccoli Au Gratin with White Vermont Cheddar
  • Peas & Onions a la Française
  • Cauliflower Au Gratin topped with Tosted Bread Crumbs
  • Gnocchi prepared with Pesto Cream Sauce
  • Oriental Stir Fry Vegetables with Crispy Noodles
  • Twice Baked Potateos with Crumbled Bacon, Cheddar and Green Onions

A Selection of Dinner Buffet Entrees:

  • Lingunie Florentine with Sautéed Chicken and Spinach Cream Sauce
  • Fettuccini Alfredo with Shaved Parmesan Cheese
  • Penne Primavera with Spicy Tomato Marinara Sacue
  • Spaghetti with Meat Balls and Basil Tomato Sauce
  • Vegetarian Lasagna Layered with a Roasted Vegetable Medley
  • Mediterranean Pasta with Artichoke Hearts, Pepperocini Peppers, Italian and Greek Olives, Roasted Red Peppers and Garlic
  • Spaghetti Carbonara with Crumbled Bacon and Parmesan Cheese
  • Traditional Macaroni and Cheese
  • Shrimp Puttanesca (Fusilli Pasta tossed with Roma Tomatoes, Capers, Olives, Fresh Garlic and Rock Shrimp)
  • Cheese Tortellini with Basil Confit Sauce
  • Grilled Marinated Gulf Shrimp en Brochette with Lemon Pesto Barbeque Sauce
  • Center Cut Pork Chop Grilled, Stuffed with Andouille Bread Pudding and Natural Au Jus
  • Roasted Prime Rib of Beef with Fresh Horseradish Au Jus and Yorkshire Pudding
  • Blackened Prime Rib of Beef Louisiana topped with a Seafood Cajun Skillet
  • Roasted Whole Beef Tenderloin - Mesquite Style, with Crushed Chili Pepper
  • Roasted Maple Glazed Turkey Breast, Garnished with Sage biscuit and Cranberry Ginger Relish
  • Lime Cilantro Marinated Prok Loin wiht Roasted Corn Relish Accompaniment
  • Sautéed Chicken Breast with Lemon Zest, Capers and Italian Parsley Sauce
  • Wild Mushroom Chicken Casserole served with Pearl Onion White Wine Sauce
  • Grilled Atlantic Salmon Fillet filled with Fire Roasted Garlic and Tomato Polenta Crisp Pancetta and Melted Fontina Cheese
  • Flank Steak of Beef Stuffed Greek Style with Spinach Leaves, Kalamata Olives, Baked Garlic Cloves, Peppers and Feta Cheese
  • Veal Scaloppini with Pancetta Bacon and Sun Dried Tomato and Caper Berries Sauce
  • Swordfish Steak filled with Polenta, Fontina Cheese and Fire Roasted Red Pepper Coulis
  • Potato Wrapped Grouper Fillet baked and served with Horseradish Au Jus
  • Roasted Rack of Lamb with Dijon County Mustard Crust and Rosemary Au Jus
  • Southern Fried Chicken with Spoon Bread
  • Slow Roasted Pork Tenderloin stuffed with Asiago Cheese and Grilled Portabella Mushrooms and Whtie Wine Sauce
  • Old Fashioned Beef Meatloaf served with Honey Glazed Biscuits

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