Luncheon and Dinner Menu

Presented buffet style.

Entrees

Gourmet Burger Bar

Herb Encrusted Beef Tenderloin

Tequila Lime Chicken with Roasted Tomatillo Sauce

Pork Tenderloin Roulade with Sage, Prosciutto and Asiago

Veal Meatloaf with Sweet Tomato Chili Sauce

Portabello, Spinach, Roasted Pepper and Mozzarella Napoleon

Garlic Herb Roasted Chicken

Sesame Orange Soy Glazed Salmon

Pork Tenderloin wiht Jerk Seasoning and Mango Salsa

Braised Beef Short Ribs

Parmesan Crusted Chicken with Tomato Basil Relish

Pesto Cavatappi with choice of Chicken or Shrimp

Apricot Stuffed Turkey Breast with Pumpkin Seed Crust

Horseradish Encrusted Prime Rib

Rosemary Roasted Lamb Chops with Minted Pesto

Grilled Skirt Steak with Chimichurri Sauce

Seasonal Lobster Tail with Drawn Butter and Lemon

Butternut Squash Ravioli wiht Apple Sage Butter

Bourbon Peach BBQ Brisket

Grilled Eggplant with Roasted Red Pepper Coulis

Ginger Soy Glazed Shrimp

Chicken Picatta

Salt Crusted Sea Bass with Spinach and Pancetta

Italian Sausage and Three Cheese Lasagna

Macadamia Crusted Halibut with Tropical Salsa

Chicken Stuffed with Ricotta and Spinach

Beef Wellington

Diver Scallop with Lemon Parsley Crust

Soup and Salad

Spinach Salad with Gorgonzola and Pecans: Italian Antipasti Salad with Roasted Vegetables: Red Wine Poached Pear atop Mixed Greens: Cucumber Red Onion and Garden Tomato Salad: Traditional Caesar Salad: Greek Salad with Feta and Kalamata Olives: Mixed Green Salad: Butterleaf Lettuce, Avocado and Orange Salad: Warm German Potato Salad: Herb and Sundried Tomato Pasta Salad: Soups- Butternut Squash Soup: Crab Bisque: Fire Roasted Tomato: Tortilla Soup: Broccoli Cheddar

Bread

Knot Rolls: Crusty Baguette: Parkerhouse Rolls: Herb Focaccia: Parmesan Breadsticks: House Rolls: Cornbread: Biscuits

Vegetable:

Balsamic Glazed Spring Vegetables: Steamed Vegetable Medley: Green Bean Almondine: Sauteed Spinach in Shallot Butter: Roasted Root Vegetables: Broccolini with Olive Oril and Lemon Zest: Asparagus with sesame Butter: Glazed carrots

Potatoes, Rice, Grain, Pasta

Rosemary Roasted Red Potatoes: Polenta-Cheddar, Parmesan, Herb: Rice Pilaf: Garlic Mashed Potatoes: Cilantro Lime Rice: Baked Potatoes: Olive Oil Herb Linguine: Tuscan White Beans and Pancetta: Sweet Potatoes with Orange and Pecans: Couscous- Roasted Garlic, Carmelized Onion, Mint: Dried Cherry Cornbread Stuffing: Scalloped Potatoes