Dinner Buffet Selections

Dinner Choice - Buffet

Beef

• Grits and Grillades -Beef Tenderloin Filets over Grit Cakes with Creole Sauce
• Beef Filet Tips with an exotic Mushroom Sauce
• Cantonese Style Stir Fried Beef with Snow Peas
• Grilled Baby Rib Eyes with Sherry Seared Mushrooms
• Yankee Pot Roast
• Smoked Beef Brisket

Carved Beef

• Korean Style Tenderloin with a Chili Ginger Mayonnaise
• Grilled Beef Tenderloin with Brolo Demi-glace
• Beef Braciole stuffed with Sun-dried Tomato Pesto and Fontana Cheese
• Slow Roasted Prime Rib with Au Jus
• Smoked Whole New York Strip with a Caramelized Onion Demi-glace

Pork

• Baby Back Ribs braised in Sauerkraut and Caraway
• Hungarian Pork Lesco
• Ropa Viejo- Cuban Style Shredded Beef
• BBQ Pulled Pork
• Chinese Style Roasted Pork

Carved Pork

• Pernio Pork
• Roasted Rosemary Pork Loin
• Jamaican Jerk Pork Loin with Pickapeppa
• Pork Tenderloin with a Pan Jus

Lamb

• Shepherds Pie
• Irish Lamb Stew
• Tuscan Style Braised Lamb Shanks

Carved Lamb

• Rack of Lamb with a Balsamic Demi-glace
• Roasted Leg of Lamb with Curried Yogurt Cream
• Hareso Roasted Leg of Lamb

Seafood

• Cumin crusted Salmon
• Grilled Gremolata Shrimp Skewers
• Panko Crusted Fried Tilapia Filets
• Salmon with Dill Butter

Carved Seafood

• Salmon en Croûte with Mushroom Duxelle

Poultry

• Pomegranate Glazed Cornish Game Hen with Sourdough Dressing
• Chicken Jambalaya
• Chicken Paprika
• Whole Grilled Chicken
• Tuscan Grilled Chicken
• Chicken Cashew
• Roasted Turkey with Stuffing and Gravy
• Chicken and Sausage Jambalaya
• Chicken and Cashew Stir Fry
• Fried Chicken
• Roasted Rosemary Chicken

Carved Poultry

• Roasted Turkey

Vegetable

• Vegetable Lasagna
• Stuffed Vegetarian Peppers
• Buddha’s Delight Vegetarian Stir Fry
• Eggplant Parmesan
• Garden Burgers

Pasta

• Penne with roasted Garlic Cream and Fresh Tomatoes and Parsley
• Tortellini with Basil infused Alfredo
• Penne Pasta with Marinara Sauce and Cream Sauce (sauce on the side)
• Farfalle tossed with roasted Tomato Vodka Cream Sauce
• Penne with Turkey Sausage with Pine Nuts and Arugula in a Butter Broth Sauce
• Gnocchi in a Brown Butter and Sage Sauce
• Fusilli with Roasted Vegetables, Garlic and Extra Virgin Olive Oil
• Penne Pasta with Pine Nuts and Arugula
• Penne Pasta in a Vodka Cream Sauce
• Lobster Ravioli with Champagne Butter
• Penne Pasta with Tomato Basil Cream Sauce
• Crawfish, Andouille, and Roasted Pepper in Penne Pasta with Creole Broth
• Fire roasted Vegetable and Herb Lasagna with Tomato Concasse and Kalamata Olives
• Prosciutto, Provolone and Peas in Penne Pasta with Asiago Cream

Sides

• Roasted New Potatoes
• Broccoli and Red Peppers
• Flavored Mashed Potatoes
• Glazed Baby Carrots Corn Sauté
• Zucchini and Squash
• Green Bean Amandine Couscous
• Black Beans
• Seasonal Vegetable Medley
• Candied Sweet Potatoes
• Stuffing
• Rice Pilaf
• Rice Medley Macaroni and Cheese
• Saffron Rice
• Succotash
• Red Beans and Rice
• Egg Noodles Tostones
• Potato Croquettes

Three Course Meal

First Course - Salad

Endive and Frisée tossed in a Sweet Sherry and Sour Vinaigrette, Grilled Tomato and Leek Bruschetta

Second Course - Entrée

Seared Filet of Beef, Truffle Potato Cake, Caramelized Baby Onions, Grilled Asparagus topped with a Borolo Demi-glace

Third Course - Dessert

Nectarine Roulade with Chocolate Almond Butter cream, and Orchard Salsa served with Red Plum Coulis

Four Course Meal

First Course - Appetizer

Mushroom and Arugula Risotto with grilled Shrimp

Second Course - Salad

Mixed Greens, Campari Tomatoes with a Balsamic Dressing

Third Course - Entrée

Nectarine Roulade with Chocolate Almond Butter cream, and Orchard Salsa served with Red Plum Coulis

Fourth Course - Dessert

Pear and Mascarpone Parfait

Five Course Meal

First Course - Appetizer

Island Crab Cake with Mango Salsa

Second Course - Soup

Spiced Cream of Calabaza Squash

Third Course - Salad

Mixed Greens tossed in a Cilantro Lime Vinaigrette

Fourth Course - Entrée

Jerked Cornish Hen over Sweet Potato Hash

Fifth Course - Dessert

Mango Bavarian Cream Roulade with Tropical Fruit Salsa and a Passion Fruit Coulis