Buffet Choices
- Eggplant Rollatine
- Mussels Marinara
- Kielbasa & Sauerkraut
- Sausage w/Peppers & Onions
- Fried Calamari
- Scallops Newburg
- Saffron Rice
- Swedish Meatballs
- Pierogies w/Onions Veloute
- Raviolies w/Tomato Basil
- Stuffed Shells
- Fusilli Primavera
- Ziti Con Fillette di Pompadori
- Penne Vodka Cream
- Tortellini Alfredo
- Shells w/Broccoli, Garlic & Oil
- Barbecue Spare Ribs
- Chicken Francaise
- Chicken Marsala
- Chicken Chablis
- Chicken Scarpiello
- Chicken Hawaiian
- Chicken Picata
- Roasted Honey Glazed Chicken Legs
- Barbecue Chicken
- Roasted Chicken Chef Style
- Beef Burgundy
- Paella
- Meatballs Bolognese
- Potato Pancakes
Entrees
Boneless Breast Chicken Francaise
Plump breast of chicken boned, lightly battered, sauteed in butter and lemon
Veal, Chicken & Shrimp Combo Francaise
This trio lightly battered, sauteed in butter and lemon
Breast of Capon, Cordon Bleu Supreme
Stuffed with cheese, Italian ham and seasonings with mushroom wine sauce
Stuffed Capon
Prepared in the traditional manner stuffed with wild rice
Sauteed Sol Meniere
Lightly floured in butter, wine and shallots
Stuffed Fillet of Sole
Boneless, white fillet of tender sole surrounding flakes of juicy Atlantic crabmeat, gently broiled, in a touch of butter sauce
Atlantic Salmon
With mustard dill sauce
Roast Prime Rib of Beef, au jus
Coursing with natural juices
Filet Mignon
The queen of all beef, unequaled for tenderness, bordelaise sauce
