Buffet Dinner

Salads

Oriental Chicken Salad-Soy-Ginger Marinated Chicken atop Angel Hair Noodles Green Onions Julienne Carrots, Chow Mein Noodles, Toasted Cashews and Mandarin Oranges

Spinach Salad-Topped with Crumbled Egg, Red Onions, Cucumbers and Blue Cheese Mixed Field Greens-Baby Mesclun Mix topped with Cucumbers, Tomatoes and Carrot Curls

Caesar Salad-Topped with Aged Parmesan Cheese and Garlic-Herb Croutons

Nicoise Salad with Tuna-Julienne Sweet Red Onions and Plum Tomatoes

Italian Pasta Medley Salad-Classic Penne Pasta Tossed with Kalamata Olives, Roma Tomatoes, Fresh Mozzarella Cheese, Marinated Artichokes & Fresh Basil with Italian Vinaigrette

Greek Salad-Romaine Lettuce, Sliced English Cucumbers, California Tomatoes Tossed with Feta Cheese and Lemon Parsley Vinaigrette

Sliced Seasonal Fruit Tray-Assorted Seasonal Fresh Fruit beautifully presented on a Mirrored Platter

Entrée

Buffet menu includes fresh baked rolls and sweet butter, chef’s selection of fresh seasonalvegetables and your choice of two starches, roasted red potatoes, mashed potatoes, Sweet Potatoes or rice pilaf Freshly Brewed Coffee, Decaffeinated Coffee and a selection of Teas

Sea Salt and Pepper Crusted Prime Rib of Beef-Horseradish Cream and Au Jus
Pan Roasted Chicken Breast-Sweet Peppers and Mushrooms
Roast Loin of Pork-Baked Apples with Honey Dijon Sauce
Hawaiian Swordfish Filet-Served with Tomato, Olive and Herb Relish
Pan Seared Pacific Salmon-Saffron Tomato Sauce
Poached Alaskan Halibut-Light Soy-Ginger Glaze with Sesame Vinaigrette
Tri-Colored Tortellini-Mixed Vegetables and Alfredo Sauce

Dessert Selections

Beautiful Display of Yule Logs, Assorted French Pastries, Cakes, Pies and Miniature Tarts