Dinner Buffet Menus
All buffets include fresh baked rolls and sweet cream butter and condiments. Dinner Buffets also include appropriate china, flatware,
white linen napkins, white table linens and black conference cloths for buffet. Upgrades available for additional fees.

Dinner Buffet 21.95

Includes 1 Starter, 1 Entree, 1 Vegetable, 1 Starch and 1 Dessert

Additions to Your Buffet:
Additional Starter: 4.00
Additional Entrée: 6.75
Additional Starch or Vegetable: 3.50
Additional Dessert: priced a la carte

Starters & Salads
Mixed greens with apple slices, blue cheese, walnuts and apple vinaigrette
Garden salad with tomatoes, cucumbers, croutons, French & Ranch dressing
Caesar Salad
Balsamic tomato and red onions with saga blue cheese and organic greens
Spinach salad with fresh berries and raspberry vinaigrette
Sunburst salad of mixed greens, strawberries, mandarin oranges, poppyseed dressing
Wild rice and pecan salad
Asian chop salad with chili ginger dressing
Marinated green bean salad with peppers and bacon
Gourmet cheese display with crackers
Fresh fruit platter
Fresh vegetable platter with ranch dip
Roasted vegetable platter with pesto aïoli and red pepper aïoli

Entrée Options
Sautéed boneless breast of chicken with one of the following sauces: zinfandel mushroom cream, sundried tomato cream, marsala
Chicken Parmesan topped with a rich marinara sauce and mozzarella
Roasted bone-in chicken, or roasted barbecue bone-in chicken
Penne pasta with chicken and roasted vegetables in a sundried tomato cream sauce
Pan roasted turkey with apple Riesling sauce
Herbed roasted turkey breast with cranberry sauce+
Double-smoked ham with coarse ground mustard+
Roasted pork loin with rosemary Dijon sauce+
Barbecue baby back pork ribs
Baked lasagna (choice of chicken or sausage) in marinara sauce
Three cheese lasagna with spinach and a garlic cream sauce
Salmon Wellington with dill caper sauce**+
Grilled salmon with lemon dill sauce**
Baked tilapia with lemon caper sauce
Baked walleye served with lemons and tartar sauce
Pistachio crusted salmon with artichoke béchamel sauce**
Tenderloin tips in a rich merlot sauce with mushrooms and onions served over fettuccini
Pot roast with baby carrots and onions in rich pan gravy
Sliced roasted beef tenderloin with bordelaise sauce**+
Roasted prime rib of beef served with horseradish cream and au jus**+
Portobello Florentine (Portobello caps topped with spinach, Swiss cheese, and marinara sauce)
Penne Puttanesca (marinara with capers, black olives, garlic and parmesan cheese)
Baked manicotti (ricotta stuffed manicotti with marinara and mozzarella cheese)

**additional $3 per guest
+ Chef carved presentation available for additional $125 per chef
One chef required per buffet

Starch Options
Garlic mashed potatoes
Roasted red potatoes with rosemary and garlic
Roasted Yukon gold potatoes
Yukon mashed potatoes
Red skin-on mashed potatoes
Confetti rice pilaf
Sage dressing
Three cheese potato gratin
Sweet potato masher

Vegetable Options
Seasonal roasted vegetable medley
Seasonal vegetable sauté with herbs
Green beans amandine
Baby carrots with herbs
Stir-fry vegetable medley

Dessert Options priced a la carte
Chocolate dipped macaroons (2 per) 2.00
Creampuffs (vanilla, chocolate, raspberry) 2.50
Assorted bars (2 per) 3.50
Assorted cookies (2 per) 3.50
Apple crisp with whipped topping 4.00*
Bread pudding with whiskey sauce 4.00*
New York style cheesecake 4.75
Tortoise cheesecake 4.75
Fresh fruit plate 4.75
Strawberry shortcake bar 4.75
(pound cake, angel food cake, strawberries, strawberry sauce, whipped topping)
Chocolate decadence cake with triple berry sauce 5.00
Fresh berry torte 5.00
Fresh berry tart 5.00
Carrot cake 5.00
Assorted cupcakes please inquire for pricing

* Minimum of 25 servings required