Two entree choices, vegetable and starch   

Add plated salad  before  buffet          

Add home made bread with butter       

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Salad

Classic wedge

Iceberg wedge with tomatoes, pecans, house croutons and bleu cheese crumbles

Mixed Greens with Citrus

Greens, red onions, glazed pecans, feta cheese, blueberries and strawberries

Spinach and mandarin

Spinach, toasted almonds, maple bacon, red onions and mandarins

Asian Greens

Cabbage mix, carrots, green onions, cilantro wonton crisps and mandarin oranges

Dressing

Fresh raspberry vinaigrette, house balsamic vinaigrette, bleu cheese, ranch, citrus ginger vinaigrette

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Entrée

Italian Chicken

Baked Chicken breast, roasted tomato, basil and fresh mozzarella

Lasagna

Layers of meat sauce, parmesan, ricotta, mozzarella cheeses.

Cherry Pork

Cooked slow with cherries in sauce. 

Pot Roast

Fall -apart Roast cooked in wine sauce with onion and gravy

Korean Beef

Marinated thin thin sliced ribeye with house ginger-miso sauce

 

Vegetable

Green Bean Almandine

Roasted Vegetable Medley

Honey Glazed Carrots

Whisky Glazed Carrots

Peas in Creamy Dill Sauce

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Starch

Roasted Baby Reds

Mashed Potato

Cilantro Lime Rice

Scalloped Potatoes

Sweet Potatoes with spiced pecans

 

 Boxed Lunch

 

Chicken Salad on croissant with lettuce

Sliced Turkey, maple bacon, lettuce and tomato and creamy tomatillo on a Brioche Bun

Shredded Cherry Pork Sliders topped with cilantro lime slaw

Pot Roast sliders with crispy fried onions

 

All include Chips, cookie and bottled water 

Minimum of 20

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Seafood

Honey Glazed Salmon

Salmon caramelized with a honey sauce,  garlic and balsamic