Friday & Saturday Holiday Buffets

FRIDAY BUFFET MENU

Chilled Seafood Display
Steamed Alaskan Crab Legs and Shrimp Cocktail
Sauza Tequila Cocktail Sauce

Salads
Lobster and Fennel Salad, Orange Ginger Vinaigrette
Root Vegetable Salad with Tarragon Cream
Smoked Scallops and Grilled Shittake Mushroom
Spinach, Orzo, and Shredded Manchego Cheese with Chipotle Mandarin Vinaigrette

Soup
Chicken and Dumpling

Carving Station
Roasted Herb Rubbed Prime Rib Au Jus
Roasted Turkey, Gravy and Cranberry Sauce

Hot Station
Smoked Salmon with Champagne Beurre blanc
Bistro Filets Sauteed onions with Au poivre
Cornish Game Hens Truffle Mushroom Ragout
Roasted Pork Loin, Peach Salsa and caraway Jus
Fully loaded baked Red Potatoes
Cauliflower Au Gratin
Vegetable Medley
Andouille Ravioli with sundried Tomato Pesto

Dessert
Strawberry Shortcake, Chantilly Cream, and Melted White Chocolate
Chef's selection of Cakes, Pies, Petit Fours, and other Holiday favorites.

SATURDAY BUFFET MENU

Chilled Seafood Display
Steamed Alaskan Crab Legs and Shrimp Cocktail
Jack Daniel Cocktail Sauce

Salads
Baby Arugula Prosciutto Wrapped Asparagus, Balsamic Reduction
Marinated Long Stem Artichokes, Kalamatas, and Roasted Pepper tossed in a Feta Dressing
Crusty Italian Bread and Grilled Tomato Salad
Tortellini with Sweet Hot Pepper Vinaigrette

Soup
Sweet Potato Bisque

Carving Station
Roasted Herb Rubbed Prime Rib Au Jus
Roasted Turkey, Gravy and Cranberry Sauce

Hot Station
Baked Orange Roughy with Paprika Dill cream Sauce
Italian Herb rubbed Seared Chicken Thighs, Marsala Sauce
Roasted Lamb Loin with Rosemary and mint Sauce
Grilled Sirloin with Roasted Onion Jus
Grilled Asparagus and Balsamic Glaze
Green Bean Cassarole
Garlic infused Whipped Potatoes
Bacon and Onion Ravioli with Tennessee White Cheddar in Fresh Basil Pasta

Dessert
Gingered Apple Chutney and Green Tea Trifle
Chef's selection of Cakes, Pies, Petit Fours, and other Holiday favorites