Entrees
Each entree comes with a tossed salad, dinner roll, chef's choice vegetable, dessert, and beverage.
Served with your choice of: Potato (baked, mashed, or roasted), rice pilaf, or cous cous.
Each entree is priced for buffet service, a served meal is subject to a $1.50 upgrade fee.
For a printable version click here.
Chicken Cordon Bleu - $13.45
Boneless chicken breast stuffed with smoked ham and Swiss cheese. Finished with hollandaise sauce.
Pistachio-crusted Chicken - $14.45
Savory chicken breast seasoned and coated with crushed pistachios, topped with pear butter sauce.
South of the Border Chicken - $14.45
Seasoned, floured chicken breast topped witih sauteed peppers and onions. Finished with a Southwest hollandaise sauce.
Almond Chicken with Orange Sauce - $14.45
Savory chicken breast encrusted with almonds and parmesan, finished with an orange-ginger white wine sauce.
Smoked Tenderloin - $15.95
Succulent pork tenderloin with sweet grilled onion-apricot glaze.
Vegetable Crepes - $10.95
Light, sweet crepe filled with cream cheese, parmesan, mushrooms, peppers and spinach. Topped with roasted tomato alfredo sauce.
Stuffed Porobello Mushroom - $10.45
Baked mushroom filled with parmesan, ricotta, artichokes, green onions, sun-dried tomatoes, roasted red peppers, fresh vegetables, lemon zest, and cream cheese. Topped with balsamic glaze.
Pasta Primavera - $9.45
Farfalle pasta cooked al dente with steamed broccoli, snow peas, carrots and sweet peppers in a lemon garlic basil sauce.
Italian Pasta Shells - $10.25
Pasta shells stuffed with ricotta cheese and fresh herbs. Finished with marinara.
Honey-Ginger Glazed Salmon Fillet - $16.95
Oven-baked salmon garnished with seaweed calamari salad.
Ranch Steak - $15.95
Eight ounce sirloin with smoked mushroom compound butter and sauteed onions.
London Broil - $16.45
Oven roasted beef with spicy plum glaze.