|
| HOT
& COLD BUFFETS - (Minimum
25 people) |
| Code |
CLASSIC
COLD BUFFET
INCLUDES
1/3 POUND OF QUALITY COLD CUTS AND 1/3
POUND OF HOME MADE SALADS PER PERSON.
|
Price |
| CG-20 |
Cold
Buffet With 1 Entree & 1 Side
|
$13.25
per person |
| CG-21 |
Cold
Buffet With 2 Entree's & 1 Side |
$15.25
per person |
| CG-22 |
Cold
Buffet With 2 Entree's & 2 Sides |
$16.25
per person |
| |
| Decorated
Platters Of: |
| Medium
Rare Roast Beef |
Roast
Turkey Breast |
Genoa
Salami |
Virginia
Ham |
|
 |
| American
Cheese |
Relish
Tray With Assorted Pickles & Olives |
Swiss
Cheese |
| Potato
Salad |
Pasta
Salad |
Cole
Slaw |
| Fresh
Baked Cookies |
Dinner
Rolls & Rye Bread |
Assorted
Sodas |
|
|
| Paper
Goods & Condiments |
|
|
| |
| Hot
Dishes - Entree's: |
| Chicken
Francaise |
Chicken
Marsala |
Chicken
Saltimbocca |
Chicken
Parmigiana |
| Roasted
Rosemary Chicken |
Brandied
Apricot Chicken |
Teriyaki
Salmon |
Salmon
Valencia |
| Beef
& Broccoli With Rice |
Tofu
& Green Bean Stir Fry |
Sliced
Roast Beef In Gravy |
Baked
Scrod Oregenato |
| Grilled
Vegetables with Couscous |
Ginger
Beef With Snow Peas & Rice |
| Beef
Tips In Mushroom Sauce with Egg Noodles |
| Stuffed
Chicken Breast With Wild Rice &
Portabella Mushrooms |
|
|
|
|
| Sides: |
| Italian
Meatballs |
Swedish
Meatballs |
Sausage
& Peppers |
Stuffed
Shells |
| Eggplant
Rollantini |
Vegetable
Lasagna |
Penne'
Alfredo |
Baked
Ziti |
| Macaroni
With Cheese |
| Sundried
Tomato Ravioli With Pesto Cream Sauce |
|
|
|
| CREATE
YOUR OWN BUFFET - (Minimum
20 people) |
Back
To Top |
| Code |
Menu
Item |
Price |
| CG-28 |
Lunch:
Before 4:00 p.m.
|
$15.95
per person |
| CG-29 |
Dinner:
After 4:00 p.m. |
$16.95
per person |
| |
| Includes: |
| Fresh
Baked Semolina Bread |
Assorted
Sodas |
Miniature
Pastries & Sliced Fruit |
|
|
| Paper
Goods & Condiments |
|
|
|
| |
| Choice
of One Salad: |
| Tossed
With Assorted Dressings |
Caesar |
Pasta
Vinaigrette |
|
|
|
| |
| Choice
of Two Entree's: |
| Chicken
Breast Francaise |
Chicken
Breast Marsala |
Chicken
Breast Florentine |
Chicken
Breast Saltimbocca |
| Pineapple
Chicken Breast |
Chicken
Breast Parmigiana |
Sweet
& Sour Chicken With Rice |
Chicken
Stir Fry With Rice |
| Filet
Of Sole Florentine |
Filet
Of Sole Valencia |
Filet
Of Sole Francaise |
| Baked
Sliced Virginia Ham |
Baked
Boston Scrod Oregenato |
Barbecued
Spare Ribs |
|
| Sliced
Roasted Turkey Breast With Gravy |
Sliced
Top Sirloin In Mushroom Sauce |
| Sirloin
Tips In Mushroom Sauce w/Egg Noodles |
Baked
Boston Scrod With Tomato Basil Salsa |
|
|
|
| |
| Choice
of Two Sides: |
| Kielbasi
& Sauerkraut |
Italian
Meatballs |
Lasagna
(meat or cheese) |
Sausage
& Peppers |
| Penne'
With Vodka |
Stuffed
Shells |
Swedish
Meatballs |
Sausage
& Potatoes |
| Spinach
& Roasted Garlic Ravioli |
Eggplant
Parmigiana or Rollantini |
Rigatoni
Bolegenese |
|
| Cavatelli
With Broccoli & Sundried Tomatoes |
Country
Dressing |
| Sundried
Tomato & Basil Ravioli With Roasted
Pepper Cream Sauce |
| Wild
Mushroom Ravioli With Chunky Tomato
& Portabella Mushroom Sauce |
|
|
|
|
| Choice
of Two Vegetables and Potatoes: |
| Garlic
Mashed Potatoes |
Herb
Roasted Potatoes |
Boiled
Parslied Potatoes |
Potatoes
Augratin |
| Basmati
Rice Romano |
Rice
Pilaf |
Wild
Rice With Apricots |
Broccoli
Cheddar Casserole |
|
| Fresh
Steamed Garden Vegetables |
Honey
Glazed Carrots |
Peas
& Mushrooms |
Green
Beans Almondine |
|
|
|
|
DELUXE
BUFFET - (Minimum
50 people)
dessert, service, china, rentals available at an additional
charge.
Please call for pricing on smaller groups. |
Back To Top |
| Code |
Menu
Item |
Price |
| CG-35 |
INCLUDES
Assorted Soda, Assorted Breads, Paper Goods & Condiments |
$36.95
per person + Labor & Rentals |
| |
| Cocktail
Hour On The Buffet: |
| Grilled
Balsamic Vegetables With Pesto Dip |
Imported
Cheeses With Baked Brie |
Fresh
Sliced Seasonal Fruits |
|
|
|
| |
| Butlered
Hors D'oeuvres: (Choice
of 6 Hot & 3 Cold Hors d'oeuvres) |
| |
HOT |
|
| Calzones |
Franks
In A Blanket |
Potato
Knishes |
Cheese
Blintz |
| Spanikopita |
Asparagus
Blintz |
Quiche
Lorraine |
Broccoli
or Spinach Quiche |
| Mini
Stuffed Shrimp |
Shrimp
Quiche |
Coconut
Shrimp |
Scallops
With Bacon |
| Sesame
Chicken |
Salmon
& Goat Cheese Beggars Purse |
Stuffed
Mushrooms |
| |
COLD |
|
| Corned
Beef & Swiss Diamonds |
Liver
Pate Herbed Croutons |
| Mozzarella
& Roasted Pepper |
Lox
On Pumpernickel Diamonds |
Oriental
Shrimp In Pea Pods |
|
| Melon
With Proscuitto |
Fruit
Brochettes |
|
|
|
| |
| Choice
of Two Freshly Prepared Salads: |
|
| Gourmet
Mesculin Blend With Sundried
Tomato Balsamic Vinaigrette |
|
| Fresh
Mozzarella With Tomato & Pesto
Drizzle |
House
Salad With Assorted Dressings |
| Mixed
Greens With Toasted Almonds &
Mandarin Oranges (Mandarin Orange
Vinaigrette) |
|
|
|
| |
| Choice
of One Carved Meat: |
| Grilled
Tenderloin Of Beef (filet mignon) |
Roast
Boneless Prime Rib |
Corned
Beef Brisket |
| Roast
Pork Loin With Apple Walnut Stuffing |
Rollade
Of Turkey Breast Sicilian |
Pastrami |
|
|
|
| |
| Choice
of One Chicken or Veal Dish: |
| Chicken
Breast Sorrentino |
Chicken
Breast Cordon Bleu |
Veal
Cutlet Parmigiana |
| Veal
Cutlet Saltimbocca |
Veal
Cutlet Marsala |
Veal
Cutlet Francaise |
| Roasted
Chicken Breast w/ Wild Rice &
Portabella Mushrooms |
| Country
French Chicken Breast With Apple Raisin
Stuffing |
|
|
|
| |
| Choice
of One Seafood Dish: |
| Chilled
Poached Salmon With Dill Sauce |
Coquille
Saint Jacque |
Baked
Salmon Valencia |
| Shrimp
& Scallop Scampi Over Linguini
|
Shrimp
Parmigiana Over Linguini |
Seafood
Newburg |
| Linguini
With Little Neck Clam Sauce |
|
|
|
| |
| Choice
of One Pasta: |
| Penne'
With Broccoli Rabe & Sausage |
Baked
Manicotti |
Fettuccini
Alfredo With Shrimp |
| Lobster
Ravioli With Seafood & Pesto Cream |
|
|
|
| |
| Choice
of Two Sides: |
| Steamed
Fresh Vegetable Medley |
Sauteed
Broccoli With Garlic |
Eggplant
Rollantini |
| Herb
Roasted Potatoes |
Baked
Stuffed Potato Quarters |
Grilled
Balsamic Vegetables |
| Garlic
Mashed Potatoes |
Rice
Pilaf |
Wild
Rice With Apricots |
| Sauteed
Broccoli Rabe With Garlic |
Sauteed
Zucchini With Roasted Pepper |
| Sauteed
Spaghetti Squash With Roasted
Pepper & Garlic |
Polenta
With Roasted Peppers & Portabella
Mushrooms |
|
|
| Coffee
Service |
|
|
|
| BRUNCH
BUFFET - (Minimum
50 people) |
Back To Top |
| Code |
Menu
Item |
Price |
| CG-46 |
|
$16.95
per person |
| |
| Choice
of Two Breakfast Entrees: |
| Sausage
Cheddar Breakfast Bread |
Texas
Style Orange French Toast |
Vegetable
Fritatta |
| Cheese
Blintzes w/Fruit Topping |
Pancakes
Filled With Blueberry or Apple |
Quiche
(assorted) |
| Scrambled
Eggs (plain, cheese, peppers, onions,
bacon, ham) |
|
| Omelet
Station (add $2.00 + chef charges) |
|
|
|
| |
| Choice
of Two Entrees: |
| Chicken
Francaise Tenders |
Chicken
Marsala Tenders |
Mini
Stuffed Cabbage |
| Stir
Fried Chicken & Fresh Vegetables |
Swedish
Meatballs |
Stuffed
Shells |
| Filet
of Sole Florentine |
Salmon
Valencia |
Penne'
With Vodka |
| Cavatelli
With Broccoli & Sundried Tomatoes |
| Sundried
Tomato Ravioli With Roasted Pepper
Cream |
|
|
|
| |
| Freshly
Prepared Salads: |
| Tuna
Salad |
Tossed
Salad |
Chicken
Salad |
Pasta
Salad |
Egg
Salad |
Fresh
Fruit Salad |
|
|
|
| |
| Bakery
Basket: |
| Mini
Danish |
Dinner
Rolls |
Banana
Nut Bread |
Bagels |
Petite
Croissants |
|
|
|
|
| Also: |
| Tropicana
Pure Premium Orange Juice |
Coffee
Service |
Paper
Goods & Condiments |
|
|
|
