Buffet Menus
All buffet menus include warm dinner rolls, Iced Tea and Coffee
Salads
Caesar Salad Bar
Romaine, Parmesan Cheese, Croutons & Classic Caesar Dressing
Mixed Greens with 2 Dressings & 6 Mix-ins
Your choice of house dressings and mix-ins
Tournament Salad
Mixed Greens, Tomato, Red Onion, Cucumber, Croutons, Pecans & Mozzarella
Tomato Cucumber Salad
Roma Tomatoes, Cucumber, Red Onion & Red Wine Vinaigrette
Entrees
Pecan Crusted Chicken
Pan Seared, Pecan Crusted Chicken Breast with a Brown Sugar Bourbon Sauce
Chicken Picatta
Chicken Breast Dredged in Flour and Pan Seared with Lemon Caper Butter Sauce
Sautéed Chicken Marsala
Floured and Pan Seared Chicken Cutlets in a Mushroom and Marsala Wine Sauce
Chicken Cordon Blue
Chicken Breast Filled With Ham & Swiss Cheese, Breaded and Fried with a Dijon Cream Sauce
Chicken Parmesan
Breaded Breast of Chicken Fried and Topped with Marinara Sauce and Mozzarella Cheese
Norwegian Salmon
Grilled Salmon Filets with Sauce of Your Choice
Baked Tilapia
Seasoned and Oven Baked Filets of Tilapia
Blackened Grouper
Cajun Spiced Filets of Grouper with Creole Remoulade
Roasted Pork Loin
Herb Crusted, Oven Roasted, Thinly Sliced Pork Loin
Bourbon & Brown Sugar BBQ Ribs
Pork Rack of Ribs Painted with Sweet and Tangy BBQ Sauce
Sliced Top Sirloin
Thinly Sliced, Oven Roasted and Herb Crusted Beef Sirloin
Argentine Skirt Steak
Grilled and Sliced, Topped with Chimichurri Sauce
Buffet Sides
Vegetables
Baby Carrots
Sautéed and Brown Sugar & Honey Glazed
Asparagus
Marinated and Oven Roasted in Olive Oil
Stuffed Tomatoes
Hollowed Tomatoes filled with Creamed Spinach
Haricot Verts (French Green Beans)
Almandine Style
Sugar Snap Peas
Sautéed with Red Peppers
Julienne Vegetable Medley
Red Peppers, Squash, Zucchini & Carrots Thinly Cut and Sautéed
California Vegetable Medley
Steamed Broccoli, Cauliflower & Carrots
Starches
Garlic Whipped Potatoes
Boiled Idaho Potatoes, Whipped with Cream, Butter and Garlic
Harvest Wild Rice with Nuts & Dried Fruits
Macaroni & Cheese
Oven Baked Four Cheese Elbow Macaroni
Potato Gratin
Thinly Sliced Potatoes, Baked in Layers of Cream, Garlic and Parmesan Cheese
Roasted Redskin Potatoes
Quartered Redskins, Oven Roasted in Olive Oil, Fresh Herbs and Seasonings
Sauces
Lemon Caper Butter
Capers, Lemon Juice and Garlic in a Buttery White Wine Sauce
Tarragon Cream
Fresh Chopped Tarragon in a Savory Cream Sauce
Brown Sugar Bourbon
Brown Sugar and Bourbon Reduction Finished with Heavy Cream
Red Wine & Shallot
Fresh Herbs and Sautéed Shallots in a Red Wine Reduction
Wild Mushroom
Sautéed Organic Wild Mushrooms in a Demi Glace
Buffet Options
One Salad, One Entrée, Three Sides
One Salad, Two Entrees, Three Sides
One Salad, Three Entrees, Three Sides
Optional Additions for Your Buffet
Chef Attended Carving Stations
USDA Prime Rib of Beef, Au Jus & Creamy Horseradish
New York Beef Sirloin, Au Jus & Creamy Horseradish
Roast Beef Tenderloin, Wild Mushroom Demi
Honey Glazed Virginia Ham, Grainy Mustard
Smithfield Pork Loin, Fresh Fruit Salsa
Breast of Turkey, Cranberry Chutney
Coulbiac of Salmon, Red Pepper Coulis
Chef Attended Action Stations
Pasta Station
Penne Pasta, Tomato Basil Sauce and Creamy Alfredo
Sun-dried Tomatoes, Red Peppers, Onions, Mushrooms, Spinach, Fresh Basil, Parmesan Cheese
Shrimp & Grits Station
Sautéed Baby Shrimp with Andouille Sausage and Roasted Red Peppers served over
Stone Ground Cheddar Grits
Sweet Endings
Florida Key Lime Pie
Chocolate Fudge Cake
Strawberry Shortcake
Carrot Cake or Red Velvet Cake, Cream Cheese Icing
Warm Chocolate Banana Bread Pudding
Assorted Pies
Assorted Fruit Cobblers with Vanilla Bean Ice Cream
Assorted Cheesecakes
Seasonal Berries with Crème Anglaise
Dark Chocolate Mousse with Bailey’s Irish Cream
Limoncello Mousse & Berries
White Chocolate Mousse with Melba Sauce
Sweets by the Dozen
Long Stemmed Chocolate Dipped Strawberries
Assorted Miniature Desserts
Assorted Petit Fours
Assorted Cookies~ Chocolate Chip, White Chocolate Macadamia, Peanut Butter