Hot Buffet Dinners
A Hot Buffet menu style is recommended when presentation and variety of foods is preferred. Select your Entrée choices and our chef will assist you with the appropriate accompaniments.
Entrées
BEEF
- Roast Prime Rib of Beef, au jus
- Tournedos of Beef Filet, Morel Mushroom Sauce
- Roast New York Sirloin Strip
- Grilled London Broil, Gorgonzola Sauce
- Brazilian Flank Steak with Chimichurri Sauce
- Carved Top Round of Beef, au jus
POULTRY
- Breast of Chicken Francese, Oscar
- Breast of Chicken Francese, Dijon
- Sauté Breast of Chicken Piccata
- Sauté Breast of Chicken Marsala
- Sauté Breast of Chicken Provencal
- Sauté Breast of Chicken Pecan Maple Cream
- Grilled Breast of Chicken Bourbon
- Grilled Tuscan Breast of Chicken
- Stuffed Chicken, Boursin, Spinach, Ham Red Pepper Cream
- Sliced Chicken and Penne Pasta, sundried tomatoes in a basil pesto sauce
- Sliced Chicken with Penne ala Vodka
- Sliced Chicken Bruschetta
- Carved Roast Turkey Breast with Natural Gravy
SEAFOOD
- Baked Tilapia, Olive Oil, Tomato, Caper
- Baked Tilapia, Mango Salsa
- Baked White Fish with Butter Lemon Sauce
- Baked New England Cod, Fine Herb Butter
- Flounder Provencal with Tomatoes, Capers, Olives, Garlic & White Wine
- Baked Haddock with Red Pepper Coulis
- Seafood American in Puff Pastry
- Baked Stuffed Flounder with Crabmeat
- Stuffed Jumbo shrimp with Crabmeat
- Broiled Swordfish with Lemon, Olive Oil & Garlic
- Norwegian Smoked Salmon, Sweet Bourbon Glaze
- Baked Lobster tail, Drawn Butter and Lemon
- Hard Wood Smoked Salmon with Honey Mustard Aoli
- Blackened Catfish, Cajun Shrimp & Scallop with a garlic lemon sauce over Linguini
- Lump Crab Cake, Red Pepper Coulis
- Lobster Macaroni and Cheese
Entrées
VEAL, PORK, & LAMB
- Medallions of Veal Marsala
- Fricassee of Veal Scaloppini
- Roast Rack of Nature Veal, with Morels
- Roast Rack of Spring Lamb, Zinfandel Demi-glace
- Roast Loin of Pork with Fruit Compote
- PA Dutch Port Roast, Natural Gravy
- Carved Baked Ham with Apricot Glaze
PASTA
- Penne Bruschetta
- Baked Ziti topped with Mozzarella
- Penne ala Vodka
- Fettuccini Alfredo with Sun dried Tomatoes
- Linguini with sautéed Vegetables
- Pasta Primavera
- Calypso Penne, Vegetables, Spicy Cream Sauce
- Bow Ties Carbonara, Ham, Tomatoes, Garlic, Cream
- Macaroni and Cheese
- Orzo with Mushrooms and Roasted Tomatoes
- Pastitsio
Fresh Vegetables
- Sugar Snap Peas
- Honey Buttered Carrots
- Baby Carrots
- Mélange of Seasonal Vegetables
- Buttered Corn
- Fresh Broccoli Florets with Garlic Butter
- Fresh Asparagus Spears (in season)
- Cauliflower Au Gratin
- Zucchini and Summer Squash
- Green Beans with Bacon
Desserts
Please Review our Dessert Menu for Complete Selection.
Desserts
Coffee (Reg. or Decaf.), Tea Review Beverage Menu for Additional Selections
Accompaniments
- Garlic Mashed Potatoes
- Loaded Mashed Potatoes
- Roasted Fingerling Potatoes-Herb Butter
- Parslied New Red Potatoes
- Oven Browned Potatoes
- Potatoes Dauphine | Potatoes Boulangere
- Baked Idaho Potato | Baked Sweet Potato
- Candied Yams | Wild Rice | Rice Pilaf
- Angel Hair Pasta | Fettuccini Alfredo
- Fresh Whipped Potatoes
- Pennsylvania Dutch Potato Filling
- Orzo with Browned Butter
- Mushroom Risotto | Couscous
Salads
- Traditional House Garden Salad with choice of Dressings
- Spinach Salad with Grilled Onions and Gorgonzola
- Classic Caesar Salad with Bacon
- Caprese Plate with Tomato, Basil, and Fresh Mozzarella
- Sweet Greens with Apples, Goat Cheese, Walnuts, Strawberry Vinaigrette
- Boston Bib Salad with Balsamic Vinaigrette
- Selection from our Salads Menu
Number of Entrée Options:
- One Entrée (Pasta)
- One Entrée (Meat or Seafood)
- Two Entrée (1 Meat or Seafood, 1 Pasta)
- Two Entrée (2 Meat or Seafood)
- Three Entrée (2 Meat or Seafood, 1 Pasta)
- Four Entrée (3 Meat or Seafood, 1 Pasta)
