All of our Buffet style menus are complete with everything needed to create a stylish Buffet. We supply free of charge- Copper and Brass or Stainless Chafing dishes and serving pieces to match your event. We include Buffet table linen and skirting (black; white; hunter green; red; burgundy; royal blue; orange and pink) and any decorations appropriate to your theme.

Larger Buffets are always setup double sided to ensure quick service. We dismiss the guest tables to the buffet adding a touch of class and avoiding lines. Guests go through a beautifully decorated buffet line and choose whatever and however much food they like.

To complement your Entree Choices, Our Chef will prepare an assortment of hot buttered organic Vegetables. Potatoes, Pasta or Rice dish to complement your entrees.

Your “Culinary Cold Table” includes an array of Fresh Salad Greens with Garden Vegetables and three Home-made Salad Dressings. Fresh Seasonal Fruit Display. Crisp Vegetable and Relish Platters. Baked Breads, Rolls with Butter.  **Complimentary vendor meals for all vendors including DJ, photo, video and planners.

Note: A wider selection of entree and side dishes are posted in our “Family Style Entrees” area of our web site.  You may substitute from that list.


DINNER BUFFET (2 or 3 choices)

ENTREE SELECTIONS

Bone-in Chicken any style – (Broasted; Tuscan Garlic, Grilled; Moroccan; Mexican chili cocoa; Thai pepper; Scandinavian lemon; Indian Masala; Italian Style)

Chicken Alfredo – Buttermilk Battered Strips of Chicken Breast

Texas Barbecued – Pulled Pork, Beef or Chicken simmered in BBQ Sauce

Grilled Sausages – House-made Bratwurst, Italians with Peppers or Polish

Honey Glazed Ham – Lightly Smoked, glazed with Honey-Citrus Glaze

Roast Round of Beef-Slow-roasted USDA Choice Beef Sirloin

Classic Meatloaf – All Beef, Pork and Veal meatloaf, with a rich mushroom gravy

Italian Beef – Thinly Sliced USDA Choice Beef Roasted with Italian Herbs.

Hand Made Meatballs – A Blend of Pork, Veal and Beef
(Marinara, Burgundy, Swedish, Barbecue, Sweet & Sour, Oriental)


DINNER BUFFET DELUXE (2 or 3 choices)

Tender Burgundy Beef Tips – Simmered with Mushrooms, Onions, Red Wine

Beef Tips Stroganoff – Mushrooms, Onions, Red Wine and Sour Cream

French Pepper Steak – Beef Tips with Bell Peppers, Onions, Mushrooms

Mongolian Beef –  flank steak, broccoli, bell peppers, and onions,  sweet soy glaze

Marinated Flank Steak – Hand Carved with onions, mushrooms and au jus

Chicken Cordon Bleu – Buttermilk Crusted with Ham, Swiss, Mushrooms

Garlic-Focaccia Chicken Breast – Fresh Basil, Garlic and tomato

Stuffed Chicken –  Mushrooms, caramelized onions, goat cheese.

Parmesan Crusted Chicken – Fresh Basil butter sauce

Stuffed Chicken Breast – Rolled with Herb dressing, Bacon, Country Gravy

Stuffed Chicken Breast – Roasted Mushrooms with wild mushroom sauce

Ginger Glazed Breast of Chicken –  baby bok choy, mushrooms and soy

Almond Crusted Chicken – Pan-fried with Shallots, Grapes wine and Cream

Chicken Parmesan – Italian Herb Crust, Marinara Sauce and Cheese

Chicken Divon – Broccoli or Asparagus w\Mornay Sauce and Cheese

Chicken Breast Marsala – Marsalla Sauce, Scallions, Mushrooms

Sausage & Mozzarella Stuffed Chicken Breast – with Marinara

Chicken Breast –Stuffed with Boursin Cheese & Tomato Basil Sauce

Chicken Saltimbocca – sautéed with prosciutto and fresh sage buerre blanc

Chicken Breast Piccata – Lemon / Wine sauce capers, peppers and Herbs

Chicken Breast Florentine – Buttermilk Crusted, Fresh Spinach, Cheese

Chicken Provencal –  Tomatoes, Artichokes, Roasted Peppers, Black Olives

Cod Filets – Baked, Breaded or Batter Fried. Fresh Lemon, Tartar Sauce.

Roasted Turkey Breast – Served on a Bed of Herb Dressing, Natural Gravy

Turkey Divon – Rolled with Fresh Broccoli, Mornay Sauce and Cheese

Pork Medallions – with a port wine mushroom sauce

Barbecued Ribs – House Smoked Back Ribs or Country Style


DINNER EXECUTIVE BUFFET (2 or 3 choices)

Sliced Beef Top Sirloin – USDA Choice Beef slow roasted, Mushrooms

Black Angus Sirloin Steak – accented with veal demi-glace

Sirloin Gorgonzola –  topped with gorgonzola and sun dried tomato sauce

Smoked Beef Brisket – Slow-cooked, sliced, and basted in barbecue sauce.

Steak Diane – Beef Medallions with Red Wine, Pepper Medley

Pork Loins – Rolled with Spinach Mousse. Natural Gravy

Chicken Oscar – Buttermilk Crusted Chicken, Crab, Asparagus, Hollandaise

Chicken Wellington – Wrapped in Flaky Pastry with Mushroom Duxelles

Cod Oscar – Topped with Real Crab, Fresh Asparagus and Hollandaise
Seafood Alfredo Shrimp, Crab, Scallops and Cod with Alfredo Sauce

Grilled Salmon Filets – Finished with Dijon Breadcrumbs, Lemon


DINNER GRAND BUFFET TABLE (2 or 3 choices)

Sliced Beef Tenderloin – USDA Choice Beef Tenderloins, Served Au Jus

Gorgonzola Crusted Filet Mignon – Peppered merlot reduction

Beef Wellington – Wrapped in Flaky Pastry with Mushroom Duxelles

Medallions of Beef Tenderloin Bordelaise –  Wild Mushroom Demi

Herb Crusted Tenderloin of Beef-with Merlot Demi Glace

Braised Short Ribs – Cabernet wine reduction 

Ginger Sesame Tenderloin of Beef-Served with Wasabi Crème Fraiche

Prime Ribs of Beef – Slow roasted USDA Choice Beef Served au Jus

Roast NY Strip Sirloin – USDA Choice Beef, Herb Crusted, Slow Roasted

NY Strip Steaks – USDA Choice Beef Strip Steaks, Served Au Jus

Thyme and Rosemary Rack of Lamb – With a natural merlot sauce

Assorted Grilled Seafood – Shrimp, Scallops, Fish, Grilled over open fire

Crabmeat Stuffed Sole – with Lemon Caper Cream Sauce

Pan fried Orange Roughy –  with Citrus Butter

Veal Medallions – Milanaise, Parmesan, Oscar or Cordon Bleu

Shrimp Four Seasons – Baked Garlic Butter Shrimp with medley of vegetables

Shrimp Scampi – Broiled with Garlic herb Breadcrumbs

Orange Roughy – Dipped in egg batter and served with citrus butter sauce

Mixed Shellfish (Scallops, Shrimp, Clams,and crab) Sautéed in a White Wine