Dinner Buffet Menu
Dinner Buffet Selections To create your own menu and ensure you have a balanced selection 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, shown below. We are proud to offer locally grown and organic options based on seasonal availability and when competitively priced.
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Passed Hors d’Oeuvres
Enhance your party with these starters or choose to have a party with passed hors d’oeuvres only. Passed Hors d’Oeuvres are available with full service events only. Wild Mushroom Salad on a Crostini – $2.25 Wild Mushroom Duxelle – $2.50 Served on an herb grit cake |
Fruit Skewers with Coconut Dipping Sauce – $2.50
Includes cantaloupe, honeydew, pineapple and a strawberry Sun Dried Tomato and Fresh Mozzarella Arancini – $2.50 Crispy sun dried tomato risotto stuffed with fresh mozzarella Roasted Ratatouille and Goat Cheese Tartlet – $2.50 Mini “Loaded” Baked Potato – $2.25 With Cheddar cheese, chives, sour cream and bacon Fried Mac & Cheese Bites - $2.25 Filled with three cheesy and flavorful cheeses along with a basil Mariana dipping sauce |
Main Course
Filet Mignon 8oz illinois black angus, bordelaise, chives, butter, negi salad 18
T Bone 18oz dry-aged omaha prime, peppercorn sauce, fresh herb sherry butter, chives, leek salad 6
Rib Eye 20oz argentinian raised prime black angus beef, salt, pepper, garlic, butter, grilled lemon, mushroom cream sauce 65
Porterhouse 26oz fire roasted, chive, butter, garlic 90
Bone-in New York 16oz shallot butter, cipollini onions, salt, pepper 75
Prime Rib 15oz or 20oz slow roasted, au jus, horseradish 55
Hokkaido A5 Wagyu chateau uenae, farmed in below freezing temperatures, prized in japan, dry-aged 28 days 125
Dessert
T Bone 18oz dry-aged omaha prime, peppercorn sauce, fresh herb sherry butter, chives, leek salad 6
Rib Eye 20oz argentinian raised prime black angus beef, salt, pepper, garlic, butter, grilled lemon, mushroom cream sauce 65
Porterhouse 26oz fire roasted, chive, butter, garlic 90
Bone-in New York 16oz shallot butter, cipollini onions, salt, pepper 75
Prime Rib 15oz or 20oz slow roasted, au jus, horseradish 55
Hokkaido A5 Wagyu chateau uenae, farmed in below freezing temperatures, prized in japan, dry-aged 28 days 125
Dessert
774-318-4040 |
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