Buffet Dinner Menu Suggestions
(Add 18% Gratuity for parties of 6 or more)
Menu # 1:
($50.00 per person plus Wait Staff fees)
Café Salad with Spring Mix, Dried Cranberries, Walnuts and Brie
drizzled with Balsamic Vinaigrette
Peppercorn-Garlic Beef Rib Roast
served with Creamy Horseradish Sauce
Herb Crusted Salmon served with Dilled Mustard Sauce
Roquefort Mashed Potatoes
Roasted Asparagus with Lemon Butter
Dinner Rolls ~ Butter Chips
Menu # 2:
($50 per person plus Wait Staff fees)
Chopped Salad with Fresh Garden Vegetables
Tossed in a Lemon Vinaigrette Dressing
Grilled Pesto Chicken topped with
Sautéed Baby Spinach, Roasted Red Peppers
Prosciutto, and Fresh Mozzarella
Penne Pasta Served with Sausage Cream Sauce
Eggplant Parmesan
Dinner Rolls ~ Butter Chips
Menu #3:
($60.00 per person plus Wait Staff fees)
Oriental Salad served with Sunflower Kernels and Almonds
tossed in a Sweet and Sour Dressing
Crab Stuffed Flounder
topped with White Wine Hollandaise and Imported Swiss
Grilled Marinated Pork Tenderloins
served with Dilled Mustard Sauce
Orange and Ginger Basmati Rice
Green Beans Almandine
Dinner Rolls ~ Butter Chips
Menu #4:
($50 per person plus Wait Staff fees)
Greek Salad with Feta Cheese,
Kalamata Olives and Tomatoes
Herb Crusted Leg of Lamb with Mint Jelly
Moussaka OR Eggplant Parmesan
Mediterranean Rice
Assorted Grilled Vegetables
Dinner Rolls ~ Butter Chips
Menu #5:
($50 per person plus Wait Staff fees)
Caesar Salad with Fresh Parmesan and Garlic Croutons
Bourbon-Brown Sugar Glazed Ham
Hot Chicken Salad Casserole
Gourmet Wild Rice Medley
Sweet and Sour Carrots
Snow Peas with Butter and Honey
Dinner Rolls ~ Butter Chips
Menu #6:
($50 per person plus Wait Staff fees)
Sliced Tomatoes, Fresh Mozzarella and Basil
drizzled with Olive Oil
Chicken Marsala with Three Mushrooms
Baked Egg Noodles with Sour Cream & Parmesan
Sliced London Broils served with Olive Sauce
Spinach Soufflé with Artichoke Hearts
Dinner Rolls ~ Butter Chips
Menu #7:
($55 per person plus Wait Staff fees)
Blue Cheese Salad Wedges
with Crumbled Bacon, Red Onion and Tomatoes
Chainti-Roasted Turkey served with Curried Chutney Mayonnaise
Braised Short Ribs with Carrots and Onions
Cheesy Mashed Potatoes
Caramelized Brussels Sprouts with Frizzled Shallots
Dinner Rolls ~ Butter Chips
Menu #8:
($50.00 per person plus Wait Staff fees)
Yacht Club Salad with Mandarin Oranges,
Coconut, Almonds and Red Onion
tossed in a Red Wine Vinaigrette
Roasted Pork Loin with Orange Glaze
Chicken Marbella
Rice Pilaf with Almonds
Spinach-Artichoke Soufflé
Dinner Rolls ~ Butter Chips
Menu #9:
($65 per person plus Wait Staff fees)
Gourmet Spinach Salad
with Mushrooms, Red Onion,
Chopped Egg and Gorgonzola
tossed in a Dijon Vinaigrette
Hungarian Goulash
Crabmeat and Artichoke Casserole
Egg Noodles with Butter and Parsley
Broiled Tomatoes Oreganata
Fresh Asparagus with Herbs de Provence
Dinner Rolls ~ Butter Chips
Menu #10:
($75.00 per person plus Wait Staff fees)
Our Signature Ten Layer Salad
Chilled Sesame Seared Tuna in Endive with Orange Ginger Sauce
Roasted Tenderloins of Beef with Mushroom Demi Glace
Cheesy Mashed Potatoes
Shrimp Scampi with Penne a la Parmesan
Spinach Soufflé with Artichoke Hearts
Dinner Rolls ~ Butter Chips
The Occasional Chef’s Six Course Dinner Menus
with suggested desserts, sold a la cart
(18% Gratuity added to parties of 6 or more)
Dinner Menu #1:
($75.00 per person plus Wait Staff fees)
First Course: Prosciutto-Wrapped Honeydew Wedges
served with Lime Slices
Second Course: Tomato-Basil Bisque served with Sour Cream and Fresh Basil
Third Course: Baby Arugula Salad with Pecans,
Goat Cheese & Dried Cranberries with Honey-Lemon Vinaigrette
Intermezzo: Lemon Sorbet with Fresh Mint Sprigs
Entrée: Chicken Marsala with Three Mushrooms
Baked Egg Noodles with Sour Cream and Parmesan
Spinach Soufflé with Artichoke Hearts
Suggested Dessert: Grasshopper Pie
Dinner Menu #2:
($75.00 per person plus Wait Staff fees)
First Course: Pepperoni Stuffed Mushrooms
Second Course: Canadian Cheese Soup
Third Course: Caesar Salad
Intermezzo: Lime Sorbet
Entrée: Lemon Poppy Seed Chicken
Chilled Herbed Salmon Steaks with Fresh Dill
Rice Pilaf with Almonds
Broccoli Cheddar Bake
Suggested Dessert: Ice Box Cake
with Mocha Whipped Cream Frosting
Dinner Menu #3:
($100.00 per person plus Wait Staff fees)
First Course: Sliced Tomatoes and Fresh Mozzarella with Fresh Basil leaves
drizzled with Olive Oil & topped with Fresh Cracked Pepper
Second Course: Cream of Broccoli Soup
Third Course: Oriental Salad with Chinese Noodles,
Sunflower Kernels, Green Onions and slivered Almonds
Intermezzo: Lime Sorbet
Entrée: Grilled Sliced Pork Tenderloins with Sweet and Sour Sauce
Lemon-Pepper Roasted Salmon served with Dilled Mustard Sauce
Orange-Ginger Rice
Snow Peas with Lemon Butter
Suggested Dessert: Blueberry Crunch with Vanilla Ice Cream
Dinner Menu #4:
($100.00 per person plus Wait Staff fees)
First Course: Coconut Shrimp with Grand Marnier Sauce
Second Course: French Onion Soup
served Garlic Croustades and Gruyere Cheese
Third Course: Caprice Salad over Watercress
Intermezzo: Rainbow Sherbet
Entrée: Chateaubriand with Sautéed Mushrooms
Salmon Wellington served with Sauce Maltese
Roquefort Mashed Potatoes
Assorted Baby Vegetables Sautéed in Butter
Suggested Dessert: Rum Cake with Pina Colada Frosting
Dinner Menu #5:
($100.00 per person plus Wait Staff fees)
First Course: Grilled Portabella Mushroom filled with Sautéed Spinach,
Prosciutto, Roasted Red Peppers and Fresh Mozzarella
drizzled with a Balsamic Reduction
Second Course: Lobster Bisque
Third Course: Endive and Radicchio Salad with Chopped Apples and Pecans
Tossed in a White Balsamic Dressing
Intermezzo: Lemon Sorbet with Fresh Mint Sprigs
Entrée: Maple-Rosemary Rack of Lamb served with Traditional Fresh Mint Sauce
Grilled Skewered Shrimp and Shallots with Honey-Lime Glaze
Herb-Roasted Dijon Potatoes
Spinach-Filled Baked Tomatoes
Suggested Dessert: Coconut Pound Cake with Chocolate Glaze
Dinner Menu #6:
($125.00 per person plus Wait Staff fees)
First Course: Three Mini Lump Crab Cakes with Picante Cream Sauce and Lemon Wedges
Second Course: Shrimp and Corn Chowder
Third Course: Yacht Club Salad with Mandarin Oranges and Almonds
Intermezzo: Lemon Sorbet with Fresh Mint Sprigs
Entrée: Filet Mignon with Onion Straws and Creamy Gorgonzola Sauce
Broiled Butterflied Lobster Tail served with Drawn Butter
Potatoes Anna
Spinach Artichoke Soufflé
Suggested Dessert: Whiskey Cake Served with Whipped Cream
Fresh Strawberries dipped in chocolate
Dinner Menu #7:
($125.00 per person plus Wait Staff fees)
First Course: Crab Stuffed Jumbo Shrimp
Served in Lemon Butter Sauce garnished with Fresh Parsley
Second Course: Lobster Bisque
Third Course: Café Salad of Bibb Lettuce, Grape Tomatoes, Sliced Red Onion,
Spiced Pecans and Goat Cheese Medallions
Drizzled with Peppery-Oregano Vinaigrette
Intermezzo: Lime Sorbet with Fresh Mint Sprigs
Entrée: Veal, Gourmet Mushroom and Leek Cobbler with Puff Pastry
Served with Carrots and Onions
Grilled Swordfish with Almond Garlic Butter
Cheesy-Garlic Mashed Potatoes
Caramelized Brussels Sprouts with Shallots and Pancetta
Suggested Dessert: Chocolate Mousse Pie with Fresh Whipped Cream
Dinner Menu #8:
($125.00 per person plus Wait Staff fees)
First Course: Jumbo Shrimp Martinis with Chef’s Signature Sauce
Second Course: New England Clam Chowder
Third Course: Santa Fe Salad with Corn, Black Beans, Grape Tomatoes,
Red Onion, Pepper Jack Cheese and Chipotle Ranch Dressing
Intermezzo: Lemon Sorbet
Entrée: Braised Short Ribs with Root Vegetables
Bacon Wrapped Scallops
Cheese-Bacon Stuffed Potatoes
Suggested Dessert: Waldorf Astoria Cheesecake with Cherries on Top
Dinner Menu #9:
($125.00 per person plus Wait Staff fees)
First Course: Coquilles St. Jacques
Second Course: Shrimp and Corn Chowder
Third Course: Blue Cheese Wedge Salad
Intermezzo: Lemon Sorbet with Fresh Mint
Entrée: Peppercorn-Garlic Roasted Rib Eye of Beef
Served with Creamy Horseradish Sauce
Macadamia Crusted Chilean Sea Bass
Cheesy Garlic Mashed Potatoes
Green Beans Almandine
Suggested Dessert: Chef’s Specialty Bread Pudding with Kentucky Bourbon Sauce
Served with Vanilla Ice Cream and Fresh Raspberry Sauce
Dinner Menu #10:
($125.00 per person plus Wait Staff fees)
First Course: Caramelized Scallops
with Chipotle Cream Sauce over Watercress
Second Course: Lobster Bisque
Third Course: Baby Arugula Salad with Blue Cheese,
Tomatoes, Red Onion and Cumber
Drizzled with Sweet Lemon-Oregano Vinaigrette
Intermezzo: Pineapple Sorbet
Entrée: Grilled Baby Lamb Chops served with Traditional Mint Sauce
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:
($125.00 per person plus Wait Staff fees)
First Course: Crab Stuffed Artichoke served with Béarnaise Sauce
Second Course: Shrimp and Corn Chowder
Third Course: Caesar Salad with Fresh Romano and Anchovies
Intermezzo: Lime Sorbet with Mint Sprigs
Entrée: Sliced Beef Tenderloin with Caramelized Onions
Sesame Seared Tuna Steaks
Wild Rice with Pecans
Sugar-Glazed Vodka Carrots with Fresh Parsley
Fresh Oven Roasted Asparagus
Suggested Dessert: Lemon Glazed Cheesecake
Dinner Menu #12:
($125.00 per person plus Wait Staff fees)
First Course: Chilled Sliced Black Sesame Seared Tuna served in Endive Leaves
Drizzled with Hoison Sauce, served with Wasabi Mustard
Second Course: Crab and Lobster Bisque
Third Course: Baby Arugula Salad with Brie Cheese, Spiced Pecans,
Red Onion and Tomatoes, tossed in a Champagne Vinaigrette
Intermezzo: Lemon Ice with Fresh Mint Sprigs
Entrée: Coquilles Saint Jacques served in a Scallop shell
Sliced Marinated Flank Steaks with Sauce Verde
Basmati Rice with Lemon and Parsley and Herbs
Braised Red Cabbage with Pine Nuts and Goat Cheese
Fresh Asparagus with Sea Salt and Herbs de Provence
Suggested Dessert: White Chocolate Mousse with Fresh Raspberry Sauce
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