SUPERIOR BUFFET – $34.95 Per Person

Includes artisan bread with butter, pre-set water, a self-serve beverage station of regular and
decaffeinated coffee, iced or hot tea, all disposable dishware/utensils and full service staff

With choice of salad: Garden Salad with Italian and Ranch dressings, Greek Salad or our signature
Gourmet Fresh Summer Salad with fresh strawberries, almonds and strawberry vinaigrette
*Linens, china and flatware are additional

HORS D’OEUVRES – Choice of Two

  • SPINACH RISOTTO STUFFED MUSHROOMS
    Mushroom caps filled with rich, creamy risotto and lightly dusted with Romano cheese
  • BACON WRAPPED WATER CHESTNUTS
    Lightly glazed with honey cracked pepper sauce
  • CHICKEN SALAD STUFFED PHYLLO CUPS
    House-made chicken salad made of chicken, mayonnaise, red onion, celery and almonds. Served in petite phyllo cups  
  • MINI CHEESEBURGERS
    Handmade all beef patties on mini brioche buns with thinly sliced red onions and dill pickle slices. Served with ketchup and mustard
  • SPINACH AND ARTICHOKE FONDUE
    Warm, creamy dip with spinach, tender artichokes and melted cheeses, served with crisp corn tortilla chips
  • BUFFALO CHICKEN DIP
    Smooth and creamy with just the right amount of kick, served with crisp corn tortilla chips
  • CHICKEN DRUMMIES
    Frenched chicken legs fried and served with Asian, barbeque and buffalo sauces
  • LOADED POTATO CUPS
    Petite red skins stuffed with sharp cheddar, crisp bacon, fresh scallions and sour cream
  • TRADITIONAL DEVILED EGGS
    Garnished with a sprig of chive and paprika
  • COCKTAIL MEATBALLS
    A blend of beef and pork, served with marinara or barbeque sauce
  • FRESH VEGETABLE DISPLAY
    Seasonal, fresh, crisp vegetables served with choice of ranch, bleu cheese or roasted red pepper dip
  • FRESH FRUIT DISPLAY
    Fresh seasonal fruit served with choice of chocolate peanut butter dip or strawberry cream cheese dip
  • SHRIMP DISPLAY
    Large Gulf shrimp served with vodka cocktail sauce and lemon wedges.
  • LETTUCE WRAPS
    Marinated Asian chicken or shrimp and julienned vegetables in bibb lettuce with soy dipping sauce
  • DOMESTIC CHEESE BOARD
    Featuring gorgonzola, cheddar, swiss, provolone, pepper jack, smoked gouda and muenster, garnished with walnuts, cranberries and grapes; with gourmet crackers
  • BRUSCHETTA DISPLAY
    Parmesan crusted ciabatta bread served with basil marinated tomatoes
  • CHARCUTERIE
    A selection of cured meats including prosciutto, soppresetta, chorizo and artisanal cheeses; fontina and gruyere, olives, red peppers, roasted garlic and seasoned flat bread

ENTREES – Choice of Two

  • ASIAGO CHICKEN
    Lightly breaded and topped with rich creamy asiago cheese sauce
  • CHICKEN MARSALA
    Lightly breaded chicken in traditional Marsala wine mushroom sauce
  • BLACKENED CHICKEN
    Blackened chicken with smoky tasso cream sauce
  • CARIBBEAN JERK CHICKEN
    Grilled marinated chicken breast covered with fresh pineapple mango salsa
  • SLOW ROASTED ROSEMARY CHICKEN
    Bone-in chicken breast marinated with olive oil, lemon juice and rosemary, served with chicken jus
  • ASIAN FLANK STEAK
    Tender, biased cut steak served in a sweet teriyaki glaze
  • BEEF TIPS
    Braised beef tenderloin tips slow cooked in a rich burgundy mushroom sauce
  • BRAISED BEEF SHORT RIBS
    Slow cooked until tender in rich demi au jus
  • PORK SCALLOPINI
    Roasted pork in a creamy sage sauce
  • LASAGNA PRIMAVERA
    Pasta sheets layered with fresh zucchini, spinach and portabella mushrooms and rich, creamy parmesan sauce
  • GRILLED SALMON
    Choice of mildly flavored lemon dill sauce or fresh pineapple mango salsa
  • *CHEF CARVED MEATS
    Choice of One

    • Top round roast with mushroom sauce
    • Pork loin with apple cranberry relish
    • Roast turkey with gravy
    • Pineapple glazed ham
    • USDA Prime Rib of beef with hickory au jus and horseradish for an additional $2 pp

    *Additional $50 fee for on-site chef

SIDES – Choice of Two

Wild Rice Pilaf, Parsley New Potatoes, Penne Pasta with Marinara or Alfredo Sauce, Au Gratin Potatoes, Chef’s Roasted Seasonal Vegetables, Fresh Green Beans,
Chive or Roasted Garlic Mashed Potatoes, Oven Roasted Brussel Sprouts, Smashed Red Skin Potatoes, Vegetable Orzo Pasta Salad, Honey Glazed Carrots,
Southern Style Corn, Gourmet Macaroni & Cheese, Roasted Root Vegetables, Sautéed Summer Squash, Garlic Mushroom Quinoa

FAMILY STYLE DINNER – $34.99 Per Person

Second entrée available for an additional $6 per person

Includes artisan bread with butter, pre-set water, a self-serve beverage station of regular
and decaffeinated coffee, iced or hot tea, all disposable dishware/utensils and full service staff

With choice of salad: Garden Salad with Italian and Ranch dressings, Greek Salad or our signature
Gourmet Fresh Summer Salad with fresh strawberries, almonds and strawberry vinaigrette
*Linens, china and flatware are additional

HORS D’OEUVRES – Choice of Two

  • SPINACH RISOTTO STUFFED MUSHROOMS
    Mushroom caps filled with rich, creamy risotto and lightly dusted with Romano cheese
  • BACON WRAPPED WATER CHESTNUTS
    Lightly glazed with honey cracked pepper sauce
  • CHICKEN SALAD STUFFED PHYLLO CUPS
    House-made chicken salad made of chicken, mayonnaise, red onion, celery and almonds. Served in petite phyllo cups  
  • MINI CHEESEBURGERS
    Handmade all beef patties on mini brioche buns with thinly sliced red onions and dill pickle slices. Served with ketchup and mustard
  • SPINACH AND ARTICHOKE FONDUE
    Warm, creamy dip with spinach, tender artichokes and melted cheeses, served with crisp corn tortilla chips
  • BUFFALO CHICKEN DIP
    Smooth and creamy with just the right amount of kick, served with crisp corn tortilla chips
  • CHICKEN DRUMMIES
    Frenched chicken legs fried and served with Asian, barbeque and buffalo sauces
  • CHARCUTERIE
    A selection of cured meats including prosciutto, soppresetta, chorizo and artisanal cheeses; fontina and gruyere, olives, red peppers, roasted garlic and seasoned flat bread
  • COCKTAIL MEATBALLS
    A blend of beef and pork, served with marinara or barbeque sauce
  • LOADED POTATO CUPS
    Petite red skins stuffed with sharp cheddar, crisp bacon, fresh scallions and sour cream
  • FRESH VEGETABLE DISPLAY
    Seasonal, fresh, crisp vegetables served with choice of ranch, bleu cheese or roasted red pepper dip
  • FRESH FRUIT DISPLAY
    Fresh seasonal fruit served with choice of chocolate peanut butter dip or strawberry cream cheese dip
  • SHRIMP DISPLAY
    Large Gulf shrimp served with vodka cocktail sauce and lemon wedges.
  • LETTUCE WRAPS
    Marinated Asian chicken or shrimp and julienned vegetables in bibb lettuce with soy dipping sauce
  • TRADITIONAL DEVILED EGGS
    Garnished with a sprig of chive and paprika
  • DOMESTIC CHEESE BOARD
    Featuring gorgonzola, cheddar, swiss, provolone, pepper jack, smoked gouda and muenster, garnished with walnuts, cranberries and grapes; with gourmet crackers
  • BRUSCHETTA DISPLAY
    Parmesan crusted ciabatta bread served with basil marinated tomatoes

ENTREES – Choice of One

  • PINEAPPLE GLAZED SMOKED HAM
    Thick sliced ham with pineapple glaze
  • ASIAGO CHICKEN
    Lightly breaded and topped with rich, creamy asiago cheese sauce
  • CHICKEN MARSALA
    Lightly breaded chicken in traditional Marsala wine mushroom sauce
  • SLOW ROASTED ROSEMARY CHICKEN
    Bone-in chicken breast marinated with olive oil, lemon juice and rosemary, served with chicken jus
  • CARIBBEAN JERK CHICKEN
    Grilled marinated chicken breast covered with a blend of sweet pineapple mango salsa
  • PORK SCALLOPINI
    Roasted pork in a creamy sage sauce
  • ASIAN FLANK STEAK
    Tender, biased cut steak served in a sweet teriyaki glaze
  • BEEF TIPS
    Braised beef tenderloin tips slow cooked in a rich burgundy mushroom gravy
  • BRAISED BEEF SHORT RIBS
    Slow cooked until tender in rich demi au jus
  • PENNE PASTA
    Pesto sauce made with basil and pine nuts, grilled chicken and chef’s roasted seasonal vegetables topped with romano cheese
  • PASTA WITH MEATBALLS
    Pasta with marinara sauce and handmade beef and pork meatballs

SIDES – Choice of Two

Wild Rice Pilaf, Parsley New Potatoes, Penne Pasta with Marinara or Alfredo Sauce, Au Gratin Potatoes, Chef’s Roasted Seasonal Vegetables, Fresh Green Beans,
Chive or Roasted Garlic Mashed Potatoes, Oven Roasted Brussel Sprouts, Smashed Red Skin Potatoes, Vegetable Orzo Pasta Salad, Honey Glazed Carrots,
Southern Style Corn, Gourmet Macaroni & Cheese, Roasted Root Vegetables, Sautéed Summer Squash, Garlic Mushroom Quinoa

SERVED DINNER – $39.99 Per Person

Includes artisan bread with butter, pre-set water, a self-serve beverage station of regular and
decaffeinated coffee, iced or hot tea, all disposable dishware/utensils and full service staff
*Linens, china and flatware are additional

CHOICE OF SALAD

  • MIXED GREEN SALAD
    Cherry tomatoes, house made croutons, bleu cheese crumbles, toasted walnuts, almonds or pecans and served with balsamic vinaigrette
  • CLASSIC WEDGE
    Crisp bacon, egg, red onion, bleu cheese crumbles and served with ranch dressing

HORS D’OEUVRES – Choice of Three

  • COCKTAIL MEATBALLS
    A blend of beef and pork, served with marinara or barbeque sauce
  • SPINACH RISOTTO STUFFED MUSHROOMS
    Mushroom caps filled with rich, creamy risotto and lightly dusted with Romano cheese
  • BACON WRAPPED WATER CHESTNUTS
    Lightly glazed with honey cracked pepper sauce
  • CHICKEN SALAD STUFFED PHYLLO CUPS
    House-made chicken salad made of chicken, mayonnaise, red onion, celery and almonds. Served in petite phyllo cups
  • MINI CHEESEBURGERS
    Handmade all beef patties on mini brioche buns with thinly sliced red onions and dill pickle slices. Served with ketchup and mustard
  • SPINACH AND ARTICHOKE FONDUE
    Warm, creamy dip with spinach, tender artichokes and melted cheeses, served with crisp corn tortilla chips
  • BUFFALO CHICKEN DIP
    Smooth and creamy with just the right amount of kick, served with crisp corn tortilla chips
  • DOMESTIC CHEESE BOARD
    Featuring gorgonzola, cheddar, swiss, provolone, pepper jack, smoked gouda and muenster, garnished with walnuts, cranberries and grapes; with gourmet crackers
  • TRADITIONAL DEVILED EGGS
    Garnished with a sprig of chive and paprika
  • CHICKEN DRUMMIES
    Frenched chicken legs fried and served with Asian, barbeque and buffalo sauces
  • LOADED POTATO CUPS
    Petite red skins stuffed with sharp cheddar, crisp bacon, fresh scallions and sour cream
  • FRESH VEGETABLE DISPLAY
    Seasonal, fresh, crisp vegetables served with choice of ranch, bleu cheese or roasted red pepper dip
  • FRESH FRUIT DISPLAY
    Fresh seasonal fruit served with choice of chocolate peanut butter dip or strawberry cream cheese dip
  • SHRIMP DISPLAY
    Large Gulf shrimp served with vodka cocktail sauce and lemon wedge. May be served in shooters
  • LETTUCE WRAPS
    Marinated Asian chicken or shrimp and julienned vegetables in bibb lettuce with soy dipping sauce
  • BRUSCHETTA DISPLAY
    Parmesan crusted ciabatta bread served with basil marinated tomatoes
  • CHARCUTERIE
    A selection of cured meats including prosciutto, soppresetta, chorizo and artisanal cheeses; fontina and gruyere, olives, red peppers, roasted garlic and seasoned flat breads

ENTREES – Choice of One or Two

  • ROASTED HALF CHICKEN
    Marinated in fresh herbs and served with roasted garlic mashed potatoes and chef’s roasted seasonal vegetables
  • LEMON DILL SALMON
    Served with wild rice pilaf and chef’s roasted seasonal vegetables
  • STUFFED CHICKEN BREAST
    Sausage and polenta filling topped with garlic cream sauce, roasted garlic mashed potatoes and chef’s roasted seasonal vegetables
  • PANCETTA AND PEAR-STUFFED PORK
    Chops or loin served over au gratin potatoes with chef’s roasted seasonal vegetables
  • SURF & TURF
    Filet prepared with house made demi-glace and choice of grilled shrimp skewer or crab cake topped with remoulade, served with roasted garlic mashed potatoes and chef’s roasted seasonal vegetables
  • BARRAMUNDI FRESHWATER FISH
    Barramundi is oven roasted and has a mild buttery flavor, very moist and succulent served with tomato caper relish, wild rice pilaf and chef’s roasted seasonal vegetables
  • PRIME RIB
    USDA prime rib of beef topped with hickory au jus served with roasted garlic mashed potatoes and chef’s roasted seasonal vegetables.