buffet dinners include your choice of salad, side and entree and are accompanied by seasonal vegetables and freshly baked artisan bread
salads
select one of the following:caesar
- with focaccia croutons, grated parmesan cheese and caesar dressing
garden or wild field greens
dressing choices:- cilantro avocado ranch
- parmesan peppercorn
- roasted pumpkin seed
- citrus basil vinaigrette
- sesame vinaigrette
sides
select one of the following:- roasted corn cakes
- herbed wild rice
- irish white cheddar potatoes au gratin
- jack daniels' glazed sweet potatoes and apples
- red quinoa pilaf
- risotto style barley with mushrooms
- roasted new potatoes
- scallion mashed yukon gold colorado potatoes
- truffled penne pasta and asparagus
entrees
beef and wild game
sliced beef loin
- grill seared, oven roasted, sauced with rosemary scented demi-glace
roquefort beef
- oven roasted, sliced and served with aged bleu cheese cream sauce
beef diane
- pan-seared loin of beef sliced and served with brandied dijon brown sauce withbutton mushrooms and cream
elk short loin
- grilled boneless loin served sliced with woodlands mushroom sauce of shiitakeoyster and portobellos
lamb loin
- grill seared and oven roasted, served sliced with fresh mint infused jus
veal scaloppine
- seasoned, flour dusted and pan sauteed, served with lemon and sage scentedwine and stock reduction
seafood
grilled salmon
- charbroiled atlantic fillet served in whole grain dijon and dill cream reduction
trout roulade
- oven poached boneless rainbow fillet stuffed with blue crab, served with a brandy shrimp cream sauce
grouper fillet
- pan-seared and served with drizzles of mango vinaigrette and sweetened red chili coulis
sea bass togarashi
- seared asian spice rubbed white sea bass served with sweet and sour lemongrass vinaigrette
blackened sea bass
- fresh white sea bass dusted in traditional louisiana spice rub, served with hickory smoked sweet corn salsa
tilapia piccata
- mild freshwater fillet, flour dredged and pan-seared, served in white wine lemon reduction with fried capers
paella
- traditional saffron infused rice with shrimp, bay scallops, mussels, spanish chorizo, garlic, onions and green peas
pork
gingered pork
- oven roasted and sliced tenderloin served with gingersnap gravy
pork tenderloin
- grill seared, oven finished and sliced, served with jack daniels' laced pear chutney
pork loin
- hand carved oven roast loin served with smoked cherry burgundy wine reduction
poultry
chicken roulade
- boneless chicken breast filled with sun-dried tomato asiago pesto braised in marsala wine sauce
duck breast
- seasoned and seared, served medium with grand marnier orange marmalade glaze
champagne chicken
- supreme breast stuffed with brie, served with a champagne grape cream sauce
chicken dijon
- pan seared supreme breast of chicken in white wine and country dijon cream over a bed of watercress
stuffed quail
- oven roasted with wild rice and raisin stuffing, finished with huckleberry balsamic vinaigrette
vegetarian
eggplant napoleon
- skinless, thin cut eggplant layered with fresh tomatoes, mozzarella and marinara sauce
penne pasta
- sauteed with broccoli, fresh tomato, garlic, olive oil, reggianito cheese and a touch of cream
tomato tart
- shredded potato crust, oven roasted with layers of fresh tomato and italian cheeses