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15-guest minimum

 Luncheon: Please Select Four Salads and Two Entrees

Dinner: Please Select Five Salads and Three Entrees



Mixed Green Salad with Julienne Carrot, Olives and Vinaigrette Dressing

Tomato-Mozzarella with Basil and Balsamic

Bowtie Pasta with Tuna and Lemon Mayonnaise

Marinated Mushroom and Artichokes

Grilled Vegetables

Antipasto Platter

Cole Slaw

 Potato Salad


Hot Entrée Selection

Standing Prime Rib Au Jus

Baked Red Snapper Filet with Creole Sauce

Roasted Breast of Chicken with Vegetable Curry

Goat “Water”

Grilled Swordfish with Pineapple Salsa

Roasted Turkey with Sausage Stuffing and Herb Gravy

Grilled Pork Chops with Pumpkin and Onion Sauce


All Buffets are Accompanied By:  

Fresh Fruit and Cheese Platter

Vegetable of the Day

Rice Pilaf

Roasted Potatoes

Rolls and butter

Assorted Cakes, Pastries and Tarts

Regular and Decaf Coffee, Milk or Tea




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