Bufffet Choices

Buf­fet -  served daily 11:00 – 9:00

 sand­wiches

choice of wheat, sour­dough, or foc­ca­cia bread

roast turkey with let­tuce, roma tomato, red onion, jack cheese and basil aioli

honey smoked ham with let­tuce, roma tomato, red onion, swiss cheese and spicy mustard

roasted beef with let­tuce, roma tomato, red onion, ched­dar cheese and red pep­per aioli

big veg­gie with cucum­ber, avo­cado, roma tomato, red onion, radish sprouts and  herb cream cheese

 

boxed lunch sal­ads

14.90 per person

all sal­ads come with fresh baked bread and a cookie plus bot­tle water or soda

turkey cobb with crisp greens topped with turkey, bacon avo­cado, roma tomato, bleu cheese,                 boiled egg and sweet red onion

asian chicken salad,  crisp greens topped with grilled breast of chicken, cucum­ber, napa cab­bage, car­rots, man­darin oranges, crispy rice noo­dles and sesame gin­ger dressing

bay shrimp and avo­cado, crisp greens, boiled egg, roma tomato, sweet red onion, and louie dressing

cae­sar salad with grilled chicken, romaine let­tuce tossed with house made dress­ing served             with asi­ago cheese and herb croutons

soup and salad buf­fet

16.20 per person

all soups and salad buf­fet served with house baked bread and but­ter chips.

mixed baby greens with feta, raisins, toasted almonds and cham­pagne vinaigrette

cae­sar salad with grated asi­ago cheese and house made crou­tons and crisp romaine lettuce

greek tomato salad with roma toma­toes, cucum­ber, red onion, feta, basil tossed with a                          bal­samic vinaigrette

new eng­land clam chow­der (white) and choice of one addi­tional soup

beef and vegetable

black bean soup

cream of aspara­gus soup

roasted but­ter­nut squash soup

roasted veg­etable soup

cold lunch buf­fet

18.60 per person

mixed baby let­tuce salad with cham­pagne vinai­grette, feta, raisin and toasted almonds or cae­sar salad

fresh fruit platter

greek tomato pasta salad

assorted fin­ger sandwiches

cru­dite platter

sand­wich board

16.20 per person

includes all condi­ments – let­tuce, tomato, red onion, and pick­les plus mayo and mustard.

assorted deli meats and cheeses

assorted sliced breads

add soup
add tossed green salad add soup & salad

hot buf­fet
all hot buf­fets come with the following:

 fresh baked sour­dough with but­ter chips choice of mixed baby green salad with house dress­ing or    cae­sar salad choice of roasted red pota­toes or tar­ragon rice, s­teamed vegetables.

 

sim­ple buffet

choice of one entrée plus all of the above side dishes                                                                                 19.90 per person

 

ele­gant buf­fet

choice of two entrées plus all of the above side dishes                                                                                     22.40 per person

 

grand lunch buf­fet

choice of three entrées plus all of the above side dishes

24.00 per person

Carv­ing sta­tion add $2.00 per per­son for chef carved entrees

prices do not include 18% ser­vice charge or sales tax

 

buf­fet entrée choices

 

 arti­choke chicken – fresh grilled breast of chicken topped with arti­chokes, sun dried tomatoes,

 basil, and capers tossed with an arti­choke asi­ago cream sauce

asi­ago crusted chicken – breasts of chicken breaded with asi­ago cheese and panko bread crumbs smoth­ered in roasted gar­lic tomato ragu

basil pesto lasagna – pasta lay­ered with fresh made pesto, ricotta and asi­ago cheese, spinach,                         roasted zuc­chini and yel­low squash and sweet red pep­per­s, cheese, spinach,

ital­ian sausage lasagna – pasta lay­ered with fresh made pesto, ricotta and asi­ago cheese

fen­nel and corian­der crusted pork loin served with a porta­bella mush­room demi glace

cajun rubbed tri tip with a creamed horse­rad­ish sour cream

sage crusted pork medal­lions with a piquant mus­tard sauce

  medal­lions of salmon with gin­ger lob­ster cream sauce or a lemon capers dill cream

grilled mahi mahi mar­i­nated in lime, soy sauce, gin­ger topped with mango pineap­ple salsa

grilled chicken penne pasta with pancetta cream sauce and roasted vegetables

rose­mary roasted prime rib with au jus and creamed horse­rad­ish sour cream

herb crusted ten­der­loin of beef with a porta­bella mush­room demi glace

roasted pork ten­der­loin with sun dried cran­ber­ries and port wine reduction

chicken and sage pic­cata with capers, lemon, white wine

beef welling­ton – filet mignon, mush­room dux­ell wrapped in puff pastry

served with a pinot demi glace

egg­plant parme­san – egg­plant, moz­zarella with asi­ago marinara

chicken roulade – ten­der chicken breast rolled with spinach, feta cheese, sun­dried toma­toes, kala­mata olives topped with roasted red pep­per cream

petrel sole – stuffed with crab, bay shrimp and lemon beurre blanc

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