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Served DUO Dinner

• Mixed greens salad with pears, grapes, pistachios, dried cranberries, gorgonzola cheese crumbles, and pear-gorgonzola vinaigrette dressing
• Assorted rustic breads and butter
• Intermezzo mango sorbet garnished with mint leaves
• Filet mignon with marsala wine sauce and mushroom crown
• Broiled lobster tail with cognac cardinal sauce
• Entrees served with a bouquet of buttered asparagus and garlic and herb mashed potatoes

Served CHOICE Dinner

• Field greens salad with dried cranberries, beets, feta cheese crumbles and raspberry vinaigrette dressing
• Assorted rustic breads and butter

Choice of entree:

• Broiled black pepper short rib steak with au jus and mushroom garnish
• Salmon filet with tomatillo and apple salsa
• Grilled portobello mushrooms, stuffed with zucchini and red pepper concasse, served with marinara sauce and parmesan cheese
• Entrees served with a bouquet of seasonal vegetables and rosemary roasted red bliss potatoes

• A traditional Caesar salad of romaine lettuce, croutons, and grated parmesan, served with Caesar dressing
• Parmesan focaccia stick bread and butter
• Grilled sirloin strips peppercorn served with au jus and horseradish-cream sauce
• Garlic mashed potatoes
• Chef’s Table signature chicken crepes filled with chicken with baked signature sauce
• Fresh seasonal vegetable bouquet tied with julienne of spring onions
• Four-cheese ravioli, pesto alfredo sauce, ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone, served in a pesto-alfredo cream sauce with a touch of marinara

• Garden salad with dried cranberries, toasted walnuts, blue cheese crumbles, and vinaigrette dressing
• Sliced bread and butter
• Roast prime rib of beef, carved at the buffet, served with au jus, horseradish-cream sauce, and mushroom garnish
• Breast of chicken medallions, stuffed with risotto and mushrooms, served with chardonnay cream sauce
• Grilled portobello mushrooms, stuffed with zucchini and red pepper concasse, served with marinara sauce and parmesan cheese
• Bouquet of honey ginger glazed carrots with toasted almonds
• Rosemary roasted red bliss potatoes

• Wild mushroom moussaka
• Vegetarian shepherd’s pie
• Baked polenta with provolone, roasted peppers, and mushrooms
• Traditional southwest lasagna with layers of corn tortillas, black beans, cheese, corn, fresh cilantro, and tomatoes
• Baby spinach salad with red onions, pears, candied walnuts, gorgonzola croutons, and toasted brown sugar-apple cider dressing
• Thai noodle salad
• Corn pudding soufflé
• Tandoori grilled vegetables
• Artisan bread basket

Pasta Station

• Penne pasta primavera served with asparagus tips, sun-dried tomatoes, and red sauce
• Bow tie pasta à la crema served with grilled breast of chicken strips
• Home assorted focaccia served with parmesan-black pepper-virgin olive oil dip

Mashed Potato Station

Idaho mashed potatoes and bourbon sweet potatoes

• Accompaniments include chopped broccoli florets, bacon crumbles, shredded cheese, chopped jalapeño, chives, sour cream, whipped butter, gravy, cranberry sauce, chopped walnuts, and brown sugar

Steamed shrimp (21–25) and grits

• Accompaniments include pico de gallo salsa (with jalapeño), chives, shredded cheddar cheese, and grated parmesan cheese
• Served in plastic martini glasses

Beef Carving Station

• Slow-roasted top round of beef, carved at the buffet, served with au jus, horseradish-cream sauce, and mushroom garnish
• Bouquet of string beans almandine
• Rosemary roasted red bliss potatoes

Asian Delicatessen

• Smoked salmon roulade with caper relish and crisp scallions
• California roll (avocado, crabstick), Pacific roll (smoked salmon, mango, cream cheese, and asparagus), Avocado cucumber roll, Spicy tuna roll
• Served in bamboo steamer baskets garnished with banana and palm leaves decorated with tropical fruits – Crispy Spring Rolls, Crab Sui Mei, Chicken Dumplings, Mussels Marinara
• Mandarin Duck Rolls – Peking duck rolled in pancakes with spring onion and hoisin sauce
• Maryland mini-crab cakes with coleslaw, caper remoulade sauce served on a ramekin

Vegetarian Station

• Gazpacho and cold garlic soup with grapes, accompanied with focaccia stick, cucumber, red pepper, and chopped hard-broiled eggs
• Chickpea and spinach casserole garnished dry pimento
• Artichoke hearts and asparagus salad

Meat Station

• Seared black angus filet mignon sliders served with arugula and horseradish sauce accompanied with french fries and ketchup
• Duo lemon-garlic lamb chops served with  minted couscous salad
• Trio tiny meatballs skewer in garlic-white sauce with orange and fennel salad
• Chicken crepes and roasted bell pepper salad

Seafood Station

• Warm lump crab with almonds accompanied with pita chips
• Shrimp ceviche (21–25 count) garnished with cilantro and clams casino royal accompanied with popcorn (3 shrimp and 1 clam)
• Seared ahi tuna medallions on field greens salad with sesame dressing and wasabi-cream garnish
• Duo bruschetta with sardines with mussel over rectangular cocktail cracker with red pepper sauce, goat cheese, and onion with garnish

Dessert

• Mini crème brûlée
• Mango smoothie garnished with mint leaves
• VIP milk chocolate-passion fruit mousse cake garnished with tropical toppings

• Garden tossed salad with tomatoes, cucumbers, shredded carrots, radishes, and sweet yellow and red julienned peppers with fresh herbed ranch vinaigrette or sesame-poppy seed dressing
• Corn bread with butter
• Smoked beef brisket with buns
• Herb-roasted bone-in chicken
• Old-fashioned potato salad
• Southern-style macaroni and cheese with crunchy top
• Molasses home baked beans
• Creamy cole slaw
• Watermelon salad with fresh mint
• Potato chips and pretzels

Omelet Station

• Build-your-own omelet with choice of sliced mushrooms, chopped spinach, chopped tomatoes, western toppings (onions/peppers), jack and cheddar cheeses, and bacon tips

French Toast Station

• French toast bar with toppings to include fresh sliced bananas, strawberries, and blueberries with whipped cream dollops and/or powdered sugar

Breakfast Meats Station

• Crispy turkey bacon served with maple-ginger pan sauce on the side
• Braised sweet Italian sausage tips with sautéed green peppers and onions
• Homemade fried potatoes with roasted red and yellow peppers and diced Vidalia onions
• Waldorf salad