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Dinner Buffet



Hors D' Oeuvres

one hour butler passed
(select six from our hot and cold list)


Two-Hour Open Bar

beer: Miller Light, Heineken, Samuel Adams, and Fosters

wine: Chardonnay, Merlot, White Zinfandel, Pinot Grigio and Cabernet Sauvignon

freshly brewed cofee, regular and decaffinated

tea, iced tea, and soft drinks



Station 1
choice of

- Greek Salad with feta cheese and kalamata olives

- Caesar salad with croutons and parmigianna Reggiano

- Florida baby green salad with balsamic vinagrette



Station 2
choice of one vegetable and one starch

Starch

- rice pilaf

- roasted garlic

- oven roasted red bliss potatoes

- duchesses potato

- au gratin potato

- festive wild rice blend


Vegetable

- steamed vegetable medley of squash, zucchini, red pepper, and red onion

- green beans almandine

- hone glazed carrots

- steamed julienne of zucchini, squash, and carrots

- chargrilled eggplant, zucchini, and squash



Station 3
choice of one fish and one chicken

Fish

- chargrilled salmon with lemon dill sauce

- chargrilled mahi-mahi


Chicken

- stuffed chicken breast with fresh spinach, mushrooms, and sun dried tomatoes

- chicken piccata, sauteed with lemon, butter caper sauce



Station 4
choice of

- roast beef with au jus

- roasted turkey breast with giblet gravy

- baked virginia ham with pineapple sauce


or upgrade to:


- prime rib au jus

- filet mignon

- herb crusted rack of lamb


Station 5

sweet table and fresh fruit

assorted petite pastries, whole and sliced fresh fruit display


for more information,
Contact Chef John Calomiris Tel: 561-582-0472 Fax: 561-582-8579