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Buffet Friendly Entrée SuggestionsBuffets are available to Groups of 25 or More. Lasagna Bolognaise: Traditional lasagna prepared with fresh pasta, ricotta, Parmesan and Mozzarella cheeses and then baked with an Italian sausage and ground beef bolognaise sauce. Chicken, Pork or Cheese Enchiladas: Topped with a green or red chili sauce, cheddar & jack cheeses. Served with Spanish rice, black beans, lettuce, tomato and sour cream. Lasagna Florentine Roll: Fresh spinach sautéed with lemon, garlic, and a hint of nutmeg then blended with three Italian cheeses. It is then rolled into a lasagna noodle and baked with a light marinara sauce. BBQ Chicken: Marinated and grilled with a mango BBQ Sauce. Served with baked beans, slaw, corn on the cob, and corn bread. Spanakopita: A blend of fresh Spinach seasoned with Garlic, Lemon, Oregano and a blend of Feta & Ricotta Cheeses. Layered between thin sheets of Philo dough and baked golden brown. Served with Mediterranean rice pilaf and fresh vegetables sautéed in a basil puree. Grilled Achiote Chicken Pasta: Tossed with grilled vegetables and penne pasta in a Southwest cream sauce. Eggplant Parmesan: Served with linguini tossed in butter & garlic and fresh vegetables sautéed in basil puree. Beef Stroganoff: Braised tips of beef with onions, mushrooms, garlic and egg noodles blended with seasoned sour cream sauce. Bistec Ranchera: A traditional Mexican meal featuring a skirt steak that is marinated with chipotle chilies, fresh cilantro, garlic and tequila. It is then grilled with peppers and onions and tossed in a red wine and tomato reduction sauce. Served with rice, beans and warm flour tortillas. Spinach or Chicken Ricotta Crepe: Topped with a Mushroom Cream Sauce. Served with a Long Grain & Wild Rice Pilaf and fresh steamed seasonal vegetables.
Jambalaya: A traditional stew prepared in the south full of delicious vegetables, chicken, sausage and shrimp. Served over a bed of rice in a spicy yet flavorful stock. Buffet Friendly Entrée SuggestionsBuffets are available to Groups of 25 or More. Italian Pasta Bar: Cheese tortellini, spaghetti, marinara sauce, Alfredo sauce, meatballs, fresh vegetables in sautéed in basil puree. Roasted Turkey or Baked Ham: Served with mashed potatoes, fresh steamed seasonal vegetables, mixed green salad and fresh bread. Grilled Achiote Chicken Pasta: Tossed with grilled vegetables and penne pasta in a Southwest cream sauce. Chicken Parmesan: Served with linguini tossed in butter & garlic and fresh vegetables sautéed in basil puree. Chicken Cacciatore: Topped with a delicious Mediterranean tomato based sauce. Served with basmati rice pilaf. Fajita Bar: Featuring grilled chicken, beef, or shrimp (or a combination), grilled peppers & onions, rice, beans, warm flour tortillas, salsa, sour cream and guacamole. BBQ Pork Ribs: Rubbed with tasty spices, slowly roasted and finished on the grill with a mango BBQ sauce. Served with baked beans, slaw, corn on the cob, and corn bread. Smoked Salmon Enchilada: Salmon blended with seasoned ricotta and jack cheeses rolled in flour tortillas and topped with lobster cream sauce. Served with Caribbean rice pilaf and grilled vegetables. Walleye a la Vera Cruz: A local favorite topped a tasty sauce seasoned with sweet Curry Spices, Citrus, Olives and Tomatoes. Served with Caribbean Rice Pilaf. Mushroom Moussaka: A traditional Greek Casserole prepared with Eggplant, Mushrooms and Béchamel Custard served with Mediterranean Couscous and fresh vegetables sautéed in a basil puree. Prime Rib: Served with chipotle garlic mashed potatoes, fresh steamed seasonal vegetables, mixed green salad and fresh bread. Smoked Salmon-Ricotta Crepe: Topped with a White Wine & lemon dill cream sauce. Served with a long grain & wild rice pilaf and fresh steamed vegetables. |
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How to Get Started || Range of
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