Buffet Dinner Menu Selections:
($50.00 per person)
(With a la carte dessert suggestions ~ see dessert menu for additional pricing)
1. Peppercorn-Garlic Roast Beef
Served with Whipped Horseradish Sauce
Lemon-Poppy Seed Chicken
Rosemary Roasted New Potatoes
Broccoli Cheese Bake
Caesar Salad
East brook Cherry Crunch served with Vanilla Ice Cream
2. Grilled Marinated Sliced Flank Steaks
Served with Lemon-Horseradish Sauce
Chicken Marsala
Gourmet Noodle Casserole with Sour Cream and Parmesan
Spinach-Artichoke Soufflé
Oriental Salad with Sunflower Kernels
Sarah's Grandfather's Bread Pudding
with Kentucky Bourbon Sauce
3. Chianti Roasted Turkey Breast
Served with Curried Chutney Mayonnaise
Braised Beef with Mushrooms
Cheese-Garlic Mashed Potatoes
Roasted Asparagus with Herbed Lemon Butter
Santa Fe Salad with Chipotle Ranch Dressing
Whiskey Cake with Strawberries and Whipped Cream
4. Smoked Salmon with Lemon Dill Sauce and Capers
Beef Stroganoff
Egg Noodles with Fresh Parsley
Green Beans Almandine
Chopped Endive salad with Gorgonzola and Pears
Lemon Glazed Cheesecake
5. Thinly Sliced London Broil with Garlic-Olive Butter Sauce
Hot Chicken Salad with Water Chestnuts
Wild Rice
Green Beans Almandine
Spinach Salad
Pecan-Apple Crunch with French Vanilla Ice Cream
6. Grilled Marinated Pork Tenderloin Medallions
Served with Dilled Mustard Sauce
Eggplant Parmesan
Red Potato Gratin
Roasted Fresh Asparagus
Arugula Salad with Dried Cranberries and Pecans
Carrot Cake with Cream Cheese Icing
7. Chilled Sesame Crusted Tuna Steaks
Served with Hoison-Ginger Sauce
Raspberry Chicken
Rice Pilaf with Almonds
Grilled Marinated Vegetable Platter with Fresh Basil
Caesar Salad
Citrus Rum Cake with Butter Glaze
8. Chutney-Ginger Baby Back Ribs
Grilled Chicken and Penne with Pink Sambucca Sauce
Sliced Tomatoes, Fresh Asparagus and Fresh Mozzarella Platter
Garden Salad with Balsamic Vinaigrette
Chocolate Ice Box Cake with Raspberry Sauce and Fresh Mint
9. Chef's Specialty~ Veal-Mushroom-Leek Cobbler
Served with Carrots and Fresh Rosemary
Smoked Turkey Breast with Cranberry Mayonnaise and Dried Apricots
Cheddar-Garlic Mashed Potatoes
Greek Salad with Feta Cheese and Kalamata Olives
Blueberry Crunch served with Vanilla Ice Cream
10. Brown Sugar-Bourbon Glazed Spiral Ham
Served with Honey-Mustard Sauce
Chicken Pesto with Roasted Red Peppers, Tomatoes, Bacon and Swiss
Penne with Sausage Cream Sauce
Broccoli-Cheddar Bake
Caesar Salad
Pumpkin Cheesecake with Praline Sauce
11. Sliced Beef Tenderloin of Beef with Three Sauces
Chef's Specialty Shrimp Scampi
Penne or Linguini a la Parmesan
Buttery Baked Tomato Slices with Oregano and Seasoned Bread Crumbs
Caesar Salad with Garlic Croutons
Soufflé Au Grand Marnier
12. Chilled Lemon-Pepper Salmon with Dilled Mustard sauce
Grilled Skewered Chicken Satay with Thai Peanut Sauce
Herbed Rosemary Roasted New Potatoes
Sweet and Sour Carrots
Chef’s Specialty Confetti Salad
White Chocolate Mousse with Fresh Raspberry Sauce
and Whipped Cream
13. Orange Glazed Pork Loin with Soy ginger sauce
Chicken Marbella~ A Buffet Delight!
Rice Pilaf with Almonds
filled with Glazed Baby Carrots
Yacht Club Salad
Coconut Pound Cake with Chocolate Glaze
14. Sliced Grilled Flank Steaks
Million Dollar Spaghetti Casserole
Grilled Marinated Vegetable Platter with Fresh Basil
Tossed Salad with Lemon Dijon Vinaigrette
Grasshopper Pie with Whipped Cream and Fresh Mint Sprigs
15. Maple-Rosemary Leg of Lamb
Coquilles St. Jacques
Wild Rice Casserole with Brown Sugar Spiced Pecans
Oven Roasted Fresh Green Beans with Sea salt and Lemon Butter
Spinach Salad with Blue cheese and Mushrooms
Chef's Ultimate Gourmet Cheesecake with Cherries on Top!
16. German Pot Roast
Served with Root Vegetables
Glazed Chicken Jubilee
Seasoned Rice Ring
Arugula and Mixed Green Salad with Dried Cranberries, Red Onion and Brie
Tiramisu with Chocolate Curls and Fresh Whipped Cream
17. Honey-Glazed Spiral Ham with Pineapple Slices
Wild Rice Stuffed Cornish Hens with Cranberry Orange Sauce
Fresh Broccoli with Hollandaise
Wolfgang Salad with Artichokes and Olives
Lemon Pudding au Citron with Fresh Whipped Cream
18. Smoked Salmon with Dilled Mustard Sauce
Beef Bourguignon
Egg Noodles with Butter and Parsley
Sesame Green Beans
Mixed Green salad with Tomatoes and Blue Cheese Dressing
Chocolate Bread Pudding with Raspberry Sorbet
19. Roasted Herbed Leg of Lamb
Chicken with Artichokes and White Wine Hollandaise
Honey-Glazed Sweet Potatoes
Asparagus Soufflé
Specialty Yacht Club Salad with Almonds and Coconut
Mocha Mousse Roll with Chocolate Leaves and Whipped Cream
20. Crab-Stuffed Flounder with Imported Swiss cheese
Drizzled with White Wine Hollandaise
Sliced Beef Tenderloin
Green Beans with Butter and Lemon Zest
Gourmet Noodle Casserole
Café Salad with Grapefruit Sections and Pecans
French Orange Cake with Grand Marnier Grand Marnier Sauce
Sit-Down Dinner Menu Selections
(Starting at $75.00 per person, plus wait staff fees)
Dinner Menu #1:
First Course: Coconut Shrimp Martini with Grand Marnier Sauce
Second Course: Café Salad with Pecans and Dried Cranberries
Third Course: Lemon Sorbet with Fresh Mint Sprigs
Entrée: Veal, Mushroom and Leek Cobbler
Cheesy-Garlic Mashed Potatoes
Roasted Brussels Sprouts with Herbed Butter Sauce
Suggested Dessert: Chocolate Mousse Pie with Fresh Whipped Cream
Dinner Menu #2:
First Course: Crabmeat Martinis with Cocktail Sauce and Lemon Wedges
Second Course: Ten Layer Salad
Third Course: Lime Sorbet
Entrée: Crab Stuffed Flounder served with White Wine Hollandaise
Rice Pilaf with Almonds
Broccoli Cheddar Bake
Suggested Dessert: Ice Box Cake with Mocha Whipped Cream Frosting
Dinner Menu #3:
First Course: Shrimp and Corn Chowder
Second Course: Sliced Tomatoes, Fresh Mozzarella and Basil
Drizzled with Olive Oil and topped with Cracked Pepper
Third Course: Chilled Sliced Sesame Seared Tuna with Hoison Sauce
Entrée: Chicken Marsala with Three Mushrooms
Baked Noodles with Sour Cream and Parmesan
Oven Roasted Asparagus with Herbed Lemon Glaze
Suggested Dessert: Tiramisu
Dinner Menu #4:
First Course: Two Mini Lump Crab Cakes with Picante Cream Sauce
Second Course: Yacht Club Salad with Mandarin Oranges and Almonds
Third Course: Lemon Sherbet
Entrée: Filet Mignon with Onion Straws and Creamy Gorgonzola Sauce
Potatoes Anna
Spinach Artichoke Soufflé
Suggested Dessert: Whiskey Cake Served with Whipped Cream
and Fresh Strawberries
Dinner Menu #5:
First Course: Lobster Bisque
Second Course: Endive and Radicchio Salad with Chopped Apples and Pecans
Drizzled with a Light House Dressing
Third Course: Raspberry Sorbet
Entrée: Maple-Rosemary Rack of Lamb served with Fresh Mint Sauce
Herb-Roasted Dijon Potatoes
Spinach-Filled Baked Tomatoes
Suggested Dessert: Coconut Pound Cake with Chocolate Glaze
Dinner Menu #6:
First Course: Eggplant Rolantine with Fresh Parmesan
Second Course: Caesar Salad
Third Course: Lime Sherbet with Mint Sprigs
Entrée: Chilean Sea Bass with Lemon Butter Sauce
Wild Rice with Pecans
Sugar-Glazed Vodka Carrots with Fresh Parsley
Suggested Dessert: Lemon Glazed Cheesecake
Dinner Menu #7:
First Course: Jumbo Shrimp Martinis with Chef’s Signature Sauce
Second Course: Santa Fe Salad with Corn, Black Beans, Grape Tomatoes, Red Onion, Pepper Jack Cheese and Chipotle Ranch Dressing
Third Course: Lemon Sorbet
Entrée: Broiled Lobster Tail served with Drawn Butter and Lemon Wedges
Cheese-Bacon Stuffed Potatoes
Caramelized Brussels Sprouts
Suggested Dessert: Waldorf Astoria Cheesecake with Cherries on Top
Dinner Menu #8:
First Course: Crab Bisque
Second Course: Oriental Salad with Chinese Noodles, Sunflower Kernels,
Green Onions and slivered Almonds tossed in a Red Wine Vinaigrette
Third Course: Lime Sorbet
Entrée: Roasted Lemon-Pepper Salmon with Dilled Mustard Sauce
Grilled Sliced Pork Tenderloins with Sweet and Sour Sauce
Orange-Ginger Rice
Vidalia Onion Cheese Pie
Fresh Green Beans with Lemon Butter
Suggested Dessert: Blueberry Crunch with Vanilla Ice Cream
Dinner Menu #9:
First Course: Crab Stuffed Artichoke with Béarnaise Sauce
Second Course: Blue Cheese Wedge Salad
Third Course: Lemon Sorbet with Fresh Mint
Entrée: Peppercorn-Garlic Roasted Rib Eye of Beef
Served with Creamy Horseradish Sauce
Cheesy Garlic Mashed Potatoes
Artichoke Bottoms Au Gratin
Pearl Onions with Rosemary & Balsamic Vinegar
Suggested Dessert: Chef’s Specialty Bread Pudding with Kentucky Bourbon Sauce
Served with Vanilla Ice Cream and Fresh Raspberry Sauce
Dinner Menu #10:
First Course: Caramelized Scallops with Chipotle Cream Sauce over Watercress
Second Course: Baby Arugula Salad with Goat Cheese, Tomatoes, Red Onion and Cumber drizzled with Sweet Oregano Vinaigrette
Third Course: Pineapple Sorbet
Entrée: Shrimp Scampi served with Linguini a la Parmesan
Roasted Asparagus with Sea Salt and Lemon Butter
Broiled Tomato Slices Oreganato
Suggested Dessert: Grasshopper Pie
Dinner Menu #11:
First Course: French Onion Soup served Garlic Croustades and Gruyere Cheese
Second Course: Caprice Salad over Watercress
Third Course: Rainbow Sherbet
Entrée: Salmon Wellington served with Sauce Maltese
Risotto with Wild Mushrooms and Herbs
Assorted Baby Vegetables Sautéed in Butter
Suggested Dessert: Rum Cake with Pina Colada Frosting
Dinner Menu #12:
First Course: Sausage Stuffed Mushrooms
Second Course: Baby Arugula Salad with Goat Cheese,
Grapefruit Sections and Spiced Pecans
Third Course: Lemon Ice
Entrée: Beef Bourguignon
Buttered Egg Noodles with Minced Fresh Parsley
Braised Red Cabbage with Pine Nuts and Goat Cheese
Suggested Dessert: White Chocolate Mousse with Fresh Raspberry Sauce
* Meals include Garlic Bread or Dinner Rolls with Butter Chips
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