Dinner Buffet Selections


To create your own menu and ensure you have a balanced menu with enough cuisine for your guests, please choose a minimum of: 1 Salad, 1 Entrée, 2 Vegetables and 1 Starch

Additional choices may be selected to enhance your menu. We also have an extensive array of Passed Hors D’oeuvres. Please see the selections below. If you do not see an item that you desire, please feel free to let us know and we can accommodate that for you. We are proud to offer locally grown and organic options based on seasonal availability.




Please choose a minimum of 1.


Classic Caesar

With homemade croutons and Parmesan cheese

and finished with a creamy dressing

Garden Salad

With vine-ripened tomatoes, cucumbers, carrots

; finished with your choice of dressing (Ranch, Balsamic, Greek )

Classic Greek Salad

With vine-ripened tomatoes, cucumbers, red onion, nicoise olives,

homemade croutons and feta, and finished with Greek dressing

Honey Mustard Spinach Salad

With sliced cremini mushrooms, red onion and

sunflower seeds, and finished with a honey mustard dressing

Bacon Blue Salad

With Applewood smoked bacon, gorgonzola, red onion finished with a balsamic vinaigrette

Couscous Salad

With dried fruit and almonds, and

finished with an olive oil champagne dressing

Caesar Pasta Salad

With radiator pasta, fried capers, croutons, pine nuts and parmesan

Sunshine Salad

With bibb lettuce, radicchio, Mandarin oranges, toasted almonds

and goat cheese, and finished with a raspberry vinaigrette

Blue Cheese Baby Spinach Salad

With asparagus, dried cranberries and pistachios,

and finished with a blue cheese vinaigrette

Insalata Caprese

With vine-ripened tomatoes, fresh mozzarella, arugula and

cracked black pepper, and finished with a basil vinaigrette

Baby Romaine Salad

With red grapefruit, praline walnuts and gorgonzola,

and finished with a pomegranate port wine vinaigrette

Mango, Jicama and Cucumber Salad

With Frisée and toasted macadamia nuts, and

finished with a blood orange passion fruit vinaigrette

Grilled Vegetable Salad

Over mixed greens with parmesan,

and finished with a sherry vinaigrette

Italian Foccacia Salad

With arugula, mixed baby greens, nicoise olives, pine nuts, grape tomatoes

and parmesan, and finished with a white balsamic vinaigrette

Watermelon and Heirloom Tomato Salad (Seasonal)

Dressed with feta and candied pecans over

assorted baby greens, and finished with a basil vinaigrette




Sliced Beef Sirloin

In a Merlot mushroom sauce

Pecan Chicken Breast

With maple dijon sauce

Honey Dijon Roasted Pork Loin

With madeira jus

Mediterranean Chicken Breast

With artichokes, roasted red peppers, caramelized red onion,

feta and a lemon basil sauce

Chicken Breast Forestiere

With mushrooms, bacon, onions and a red wine chicken jus

Chicken Picatta

Pan sautéed with lemon and artichokes,

and finished with a basil sauce

Spanish-Style Chorizo

With sautéed peppers, onions and tomatoes

Slow Roasted Jerk Pork Loin

With tropical chutney

Southern Smoked BBQ Pork

Island Grilled Chicken Breast

With mango salsa, grilled red onions, roasted peppers,

fresh cilantro and lime

Southern Fried Chicken

Herb Roasted Eight Cut Bone-In Chicken

With a mild mustard cream sauce

Chicken, Feta, Spinach and Bell Pepper Roulade

With a lemon artichoke sauce

Traditional Coq au Vin

Tender bone-in chicken thighs slow braised in red wine and herbs

Beef Bourguignon

Tender beef tips braised with wine, herbs,

mushrooms, onions and carrots


In a rich tomato demi-glace

Caribbean Meatballs

With grilled pineapple, mango, red peppers and onions

Italian Meatballs

In a rich gorgonzola sauce or basil tomato sauce


Mustard Dill Crusted Atlantic Salmon

Drizzled with spiced honey

Asian Grilled Atlantic Salmon

Glazed with sweet and spicy sesame-ginger sauce

Potato Wrapped Atlantic Salmon

With herb beurre blanc

Blackened Salmon

With spicy corn coulis

Baked Tilapia

Stuffed with spinach and cremini mushrooms,

and finished with an herb white wine sauce

Sauteed Flounder Meuniere

With a parsley lemon butter sauce

Cornmeal Crusted Trout

With grilled tomato and caper ragout

Sliced Bistro Beef Tender

With green peppercorn sauce

Southern Fried Eight Cut Bone-In Chicken

With pepper gravy

Jumbo Shrimp Scampi

In a light garlic herb and cream sauce

Jumbo Shrimp with Pernod Sauce

Sautéed with tarragon, tomato and pernod sauce

Teriyaki Jumbo Shrimp

Grilled with teriyaki and ginger glaze

Blackened Jumbo Shrimp

With a creole vegetable sauce

Roasted Pork Loin Florentine

Stuffed with mushrooms, spinach and goat cheese,

served with a fire-roasted tomato sauce

Tender Braised Lamb

In a light green curry coconut sauce

Chili Rubbed Pork Ribs

Glazed in a honey lime demi-glace

Applewood Smoked Pork Ribs

Tossed with a sweet and tangy BBQ sauce

Grilled Chicken Kabobs

With a Georgia peach and bourbon BBQ sauce



Grouper Orleans

Sautéed grouper topped with lump crab, shallots,

rainbow chard and a rich butter sauce

Peppercorn Smoked Jumbo Scallops

With rosemary and sweet corn puree

Sautéed Mediterranean Grouper

Crusted with black olives and panko

Sliced Choice Beef Tenderloin with Wild Mushroom Salad

Sliced Choice Beef Tenderloin with Cabernet Jus

Seared Jumbo Scallops

In ginger and garlic chili sauce

Simply Seared Ahi Tuna

With citrus soy scallion butter

Jumbo Lump Crab Cake

With roasted red pepper and dill coulis

*All Entrées include Dinner Rolls and Butter*





Please choose a minimum of 2


Steamed Broccoli

With toasted almonds and garlic butter

Steamed Green Beans

With walnuts, roasted red peppers and lemon dill butter

Stir Fry Asian Vegetable Medley

With tamari ginger butter

Heirloom Carrots

With orange, honey and tarragon

Roasted Ratatouille Vegetables

In an herb tomato sauce

Roasted Root Vegetables


Chef’s Choice of Seasonal Vegetables

Grilled Summer Vegetables with Herb Oil

Roasted Tomato

Crusted with Provencal bread crumbs

Corn and Lima Bean Succotash With an herb vegetable broth

Southern-Style Collard Greens With smoked bacon

Grilled Corn on the Cob With butter, chilies and cohita cheese

Haricot Vert Lyonnaise With caramelized onions and lemon butter

Roasted Cauliflower Gratin With Vermont cheddar sauce

Sautéed Asparagus With orange zest and pine nuts

Grilled Jumbo Asparagus

Sautéed Bok Choy With tri-colored bell peppers and garlic ginger butter

Mixed Baby Vegetables With herb butter

Sautéed Rainbow Swiss Chard

Maple Butter Roasted Acorn Squash





Please choose a minimum of 1 starch


Smashed New Potatoes With buttermilk and leeks

Rosemary Roasted New Potatoes With caramelized onions

Wild Rice Pilaf With mixed mushrooms

Savannah Red Beans and Rice

Whipped Roasted Garlic Potatoes

Southern-Style Gouda Stone Ground Grits

Cuban-Style Black Beans and Rice

Vanilla Scented Mashed Sweet Potatoes

Herb Rice Pilaf

Sesame Chive Jasmine Rice


Oven Roasted Fingerling Potatoes With shallots and herbs

Pan Seared Mushroom Risotto Cake

Sweet Potato Napoleon With gruyere and leeks

Yukon Potato Gratin Baked with thyme béchamel

Truffle Whipped Mashed Potatoes

French Green Lentils With braised fennel

Paella-Style Saffron Rice



Chef’s Selection of Pasta


Baked Ziti al a Norma

With fresh mozzarella, eggplant and basil in a rich tomato sauce

Farfalle with Grilled Vegetables

In a roasted garlic cream

Penne Aglio Olio

Tossed with garlic, sautéed with olive oil, fresh herbs and white wine

Cavatappi and Prosciutto

In a roasted red pepper coulis with English peas

Traditional Creamy Mac and Cheese

Radiatore Forestiere

Sautéed mushrooms and pancetta in a rich red wine jus


Truffled Mac and Cheese

With asiago crust and caramelized onions

Sweet Potato Ravioli

With orange and sage demi-glace and sautéed spinach

Apple and Goat Cheese Ravioli

In balsamic reduction with brown butter almonds

Smoked Mozzarella Ravioli

In the classical alfredo sauce with pesto drizzle

Vegetable Lasagna

With seasonal grilled vegetables, ricotta cheese, mozzarella

and fresh basil in a fire-roasted tomato sauce




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