Buffet Dinner

Chef’s Selection of Passed Hors D’oeuvres

($6 addl. per guest)

Welcome Table

Assorted Cheese Platter

Crudité Platter with Ranch Dip

Cold Salads & Platters

Assorted Bread & Roll Display, Select Two

Tossed Garden Greens with House Dressing

Caesar Salad

Greek Salad

Spinach Salad

Tomato & Mozzarella

Chopped Salad

Pasta Station

Select One

Penne a la Vodka

Penne Primavera

Rigatoni Bolognese

Tortellini a la Pesto

Farfalle with Italian Sausage, Sundried Tomato,

Broccoli Rabe, Garlic & Oil

Hot Chafing Dishes

Chef’s Selection of Seasonal Vegetable & Potato Included, Select Four

Chicken Francaise

Chicken Marsala

*Sliced Hanger Steak with Onions & Mushrooms

Sausage & Peppers

Stuffed Sole, Garlic White Wine Sauce

Herb Crusted Salmon, Lemon Sauce

Eggplant Rollatini

Hot Carving Station

Select One

($3 addl. per guest)

Cranberry Glazed Breast of Turkey

Virginia Ham With Pineapple Sauce

Marinated Flank Steak

Corned Beef With Honey & Dijon

Roasted Loin Of Pork

Brisket

Pastrami

Dessert

Occasion Cake

Ice Cream Sundae Bar $5 addl. per guest

Chocolate Fondue $5 addl. per guest

Cookies & Brownies $3 addl. per guest

Soda, Juice, Coffee & Tea

$42 Per Person

Beer & Wine

$10 addl. per guest

Top Shelf Open Bar, Beer & Wine

$18 addl. per guest

Children under 10 half price

Children under 3 no charge

All prices are subject to a 22% administrative fee and NYS sales tax. The administrative fee is used to offset the administration of the event. The fee is not a gratuity and will not be distributed to employees who provide service to the guests as such. Maitre d' and staff gratuities (please distribute separately) are not included and are at your discretion. Suggested Maitre d' Gratuity: $3-$5 per guest & staff gratuity: $3-$5 per guest.

Before placing your order, please inform your server if a person in your party has a food allergy.

*This menu item consists of or contains meat, fish, shellfish or fresh shell eggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or virus. Consuming raw or under cooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.