Buffet MENU

Buffet Menu Selections


$ 18.95 per person plus sales tax and 20% gratuity


Beef- Choose 1

  • Sliced Hickory smoked top round of beef, accompanied by a mushroom, red wine, brown sauce, and horse radish.
  • Rolled beef filled with country style stuffing baked to perfection and served with a mushroom brown sauce.
  • Baked Steak, Cubed steak cooked until tender and topped with the chef's homemade gravy.


Chicken- Choose 1

  • Chicken with almond sauce.  Boneless chicken breasts dredged through lightly seasoned flour, sautéed to a golden brown and topped with a light almond crème sauce, garnished with toasted almonds and parsley.
  • Chicken Marcella.  Boneless chicken breasts dredged through seasoned flour garnished with toasted almonds and parsley.
  • Hickory smoked grilled chicken Montreal.  Accompanied by colored peppers, onions, in a natural chicken stock


  • Ham- Hickory Smoked ham topped with a pineapple glaze and mercino cherries.


  • Turkey- Oven roasted turkey breast, accompanied with the chefs home made sage stuffing topped with a rich turkey gravy.


Vegetarian- Choose 1

  • Penne Pasta with award winning meatless marinara sauce.  Tender cooked penne tossed lightly with olive oil parley with a side of the chefs seasoned tomato marinara sauce.
  • Roasted vegetable lasagna with light crème sauce.  Roasted fresh vegetables over open fire and blended pasta in a light crème sauce and baked to perfection.
  • Stuffed manicotti with the chef's marinara sauce.  Tender cooked pasta overflowing with the chef's seasoned ricotta cheese and toppe dwith tomato marinara sauce and garnished with Parmesan cheese and fresh parsley.


Salads- Choose 2

  • Wild green salad accompanied by baby carrots, cucumber, broccoli florets, tomato, onion, cheddar cheese and including ranch, French, and the chef's homemade raspberry balsalmic vinaigrette.
  • Fruit salad including pineapple, cantaloupe, honeydew, red seedless grapes, in its own natural sugar syrup.
  • Italian pasta salad including tenderly cooked rigatoni, accompanied by black olives, banana peppers peperincinis, carrots, celery, onion, broccoli florets, pepperoni, cucumber, tomato, toped with Italian dressing and parmesan cheese.
  • Bacon Cesar salad. Romanine lettuce lightly dredged through Cesar dressing topped with tomatoes, bacon, parmesan cheese, and croutons.


Vegetables- Choose 1

  • Snap peas and baby carrots seasoned with drawn butter, salt and pepper.
  • Broccoli, cauliflower, carrot blend seasoned with drawn butter, salt, pepper, and light Italian seasonings.
  • Green beans lightly seasoned with salt, pepper, garlic, and toasted almonds.
  • Green beans country style seasoned with onion, bacon light chicken stock, pimentos, salt, pepper, and garlic.
  • Honey glazed baby carrots.
  • Sautéed zucchini, squash, onions, peppers tossed with seasoning sauce.


Potato- Choose 1

  • Chefs favorite French cut red skin potatoes with drawn butter and herbs.
  • Au gratin potatoes, with bacon, and chives.
  • Mashed potato topped with beef gravy
  • Twice baked casserole, filled with bacon, cheese, peppers, and onions, seasoned with garlic, salt, pepper, and butter.


Assorted rolls and fresh breads with and herbal butter will be included.


Beverages will include water, ice tea, and coffee accompanied by assorted sugars and creamer.


Plastic ware will be provided


Desserts: Will include the chefs assorted dessert bites including: raspberry bash, lemon bars, chocolate melt aways, 7 layer bars, and swirled chocolate cheese cake, accompanied by Suzanne Grafets

Extra charge of $ 1.25 per person