Grand Buffet Menu 2010

Minimum 50 Guests

Fresh Baked Bread & Rolls with Butter

Candied Pecan & Goat Cheese Salad with Maple Balsamic Dressing
Garlicky Caesar Salad with Parmesan & Croutons
Italian Antipasto Pasta Salad with Genoa Salami, Sundried Tomatoes, Parmesan & Bell Peppers
Broccoli & Bacon Salad with Raisins, Sunflower Seeds, Bacon & Creamy Garlic Dressing

Sliced Meat & Antipasto Platter
genoa salami - mortadella - cappicollo - roast beef - turkey & smoked ham
pickles - olives - marinated mushrooms - artichokes - roasted peppers - pearl onions

Smoked Salmon Platter
shaved red onion - capers - dill cream cheese - pumpernickel bread

Chilled Tiger Shrimp Platter
with traditional cocktail sauce

Herb Roasted Chicken Supremes
with Basil Pesto Cream Sauce

Sautéed Atlantic Salmon Filets
with Lemon-Maple Butter Sauce

Penne with Sweet Tomato Sauce, Dill and Italian Sausage

Carving Station

Prime Rib of Beef & Sugar Cured Smoked Ham
with horseradish, apple sauce & jus

Orange-Ginger Glazed Carrots
Roasted Corn & Broccoli
Sweet Potato Puree
Roasted Baby New Potatoes with Garlic, Rosemary & Sour Cream

Assortment of Cakes & Pastries
Fresh Cut In-Season Fruit
Chocolate Tuxedo Strawberries
Selection of Fine Cheeses