Chef attended
Prices are based on a minimum of 40 people.
Herb Roasted Tenderloin Filet of Beef
(4 oz. portion) Served with French bread and mini croissants with remoulade, creamy horseradish and Dijon mustard.
14.50
Steak Diane
(5 oz. portion) With a cognac Dijon red wine sauce.
12.50
Shrimp Scampi Station
(4 oz. portion) Garlic, lemon, chardonnay, flamed shrimp in lemon butter with fettuccine pasta.
12.50
Prime Rib w/Rosemary Au jus
(6 oz. portion) Served with yeast rolls and creamy horseradish.
14.50
Honey Glazed Spiral Ham
(5 oz. portion) Served with honey Dijon and cheddar herb biscuits.
8.50
Roast Beef
(5 oz. portion) Served with remoulade sauce and Italian herbed panini rolls.
9.50
Herb Roasted Turkey Breast
(5 oz. portion) Served with Italian herbed panini rolls and mustard and mayonnaise.
9.00
Pasta Station
Tortellini, bowtie, penne, seasoned vegetables with a variety of house marinara, vodka and pesto sauces.
10.50
Mashed Potato Bar
Fresh red skin mashed potatoes with bacon bits, chives, butter, sour cream and shredded cheddar.
5.95
Build Your Own Taco
Flour and corn tortillas, pulled chicken, baja seasoned ground beef, citrus lime shrimp, assorted toppings.
11.50
Three Cheese (Cheddar, Monterey, Colby) Mac Station
Served with pulled pork, crispy onions and diced blackened chicken.
9.95
Add lobster for 10.00
Add shrimp for 6.00
Build Your Own Slider
Pulled chicken, mini burgers, pulled pork, slider buns, assorted toppings.
11.50
