Grand Dinner Buffet Buffet Entrées

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GRAND DINNER BUFFET Appetizer Landscape Display An artful array of international & domestic cheeses, crudites & dips, crackers, flatbreads Soup of the Day Assorted Rolls, Breads and Butter Seasonal Salad Bar Crisp seasonal greens, an abundant selection of assorted toppings & dressings BUFFET ENTRÉES Monday Thursday Short Ribs with a Red Wine Demi-Glace Roast Pork Loin Sliced with Apple Cider Brown Sauce & Baked Haddock with Lemon Crumb & Pinot Grigio Roasted Apples Beurre Blanc Baked Cod with Lemon Cracker Crumbs and Champagne Grilled Chicken Breast with a Mediterranean Salsa Beurre Blanc Parmesan Risotto Grilled Chicken Breast with Tomato Basil Salsa Green Beans with Grape Tomatoes Garden Herb Rice Pilaf Penne Pasta with Sicilian Sauce Sugar Snap Peas with Red & Yellow Peppers Ziti Pasta with Sicilian Sauce Tuesday Friday Roast sliced NY Sirloin with Bordelaise Sauce Baked Stuffed Sole with Spinach, Roasted Red Peppers and Grilled Flat Iron Steak with Chimichurri Sauce a Lemon Beurre Blanc Grilled Swordfish with Mediterranean Salsa Chicken Marsala Chicken Chasseur with Wild Mushroom Wine Sauce Wild & White Rice Pilaf with Cranberries Tri-color Oven Roasted Potatoes with Chive Butter Broccoli & Cauliflower Medley Broccoli and Matchstick Carrots Bow Tie Pasta with Pomodoro Sauce Penne Pasta with Pomodoro Sauce Wednesday Saturday Sliced Roast Top Sirloin with a Cabernet Demi-Glace Apple Brandy Short Ribs Baked Salmon with Mustard Tarragon Cream Garlic Shrimp Chicken Piccata with Lemon Butter Sauce Grilled Chicken with a Pineapple Mango Salsa Yukon Gold Mashed Potatoes with Caramelized Onion Rice Pilaf Brown Sugar Glazed Carrots Vegetable Medley Penne Pasta with Marinara Sauce Bow Tie Pasta with Arrabbiata Sauce Sunday Adobo Grilled Skirt Steak Grilled Mahi Mahi with Cilantro Crema Texas Grilled Chicken with Garlic and Cumin Lime & Cumin Scented Rice Asparagus with Herb Butter Penne Pasta with Marinara Sauce BUFFET DESSERTS A varying selection of cakes, tortes, cookies & bars IMPORTANT BUFFET INFORMATION ➢ Chicken Fingers & French Fries are available daily for our little guests ➢ Menu signs indicate possible allergens ➢ Unfortunately, take out boxes are not permitted ➢ Coffee, Tea, Milk, Juice & Soda are included in the buffet pricing ➢ Specialty coffees and alcohol are not included BUFFET PRICING $42 per guest 13 years or older $21 per child guest 6-12 years of age Guests 5 years or younger complimentary .

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Deluxe Traditional Buffet
ORANGE BLOSSOM CATERING DELUXE BUFFET MENU #15 Two Entrée Buffet Select One Entrée Carved Sirloin Of Beef Marchand de Vin Stuffed Breast Of Chicken-Spinach & Feta With A Rich Red Wine Sauce With Sweet Roasted Red Pepper Sauce Florida Grouper Provençale Carved Vermont Turkey Fresh Parsley, Butter, Garlic, Tomatoes Served With A Savory Giblet Gravy Carved Black Forest Ham Prime Ribs Of Beef Au Jus With Honey-Dijon Mustard Sauce Accompanied With Horseradish Crème Herbed Crusted Tenderloin of Beef Carved Tenderloin Of Beef With Caramelized Shallot Demi-Glace Served With A Rich Bordelaise Sauce Roasted Loin Of Pork Carved Beef Wellington Served With A Rosemary Demi Glace With A Duxelle Pâté En Croûte Carved Marinated Flank Steak Sautéed Medallions Of Beef Wild Mushroom Ragout Brandy, Cream, Pearl Onions, & Mushrooms Select One Additional Entrée Classic Seafood Newburg Sliced Bourbon Marinated Roast Pork Sherry Cream Sauce With Puff Pastry Served With Sautéed Tart Apple Slices Pasta Primavera With Parmesan Cream Baked Lasagna With Meat Sauce Rotelle With Assorted Seasonal Vegetables Or Vegetarian With A Creamy Béchamel Oriental Teriyaki Stir Fry Chicken Giant Ravioli Filled With Italian Cheeses Sautéed With Assorted Chinese Vegetables With An Alfredo Cream Or Marinara Sauce Grilled Marinated Chicken Breast Chicken Pecan Fresh Lemon & Herb Marinated Baked Breast Of Chicken With Pecan Sauce Seafood Penne Aurora Grilled Sherry Portobello Mushrooms In A Parmesan & Gruyere Cheese Sauce Marinated In Wine, With Hunter Sauce Sautéed Sirloin Tips Chasseur Sautéed Filet Of Snapper Niçoise Mushroom & Shallots Beurre Blanc Sauce Tomatoes, Garlic, Capers, Olives & Lemon Chicken Breast Marsala Chicken Au Porto With Marsala & Julienned Mushrooms Port Wine, Orange & Lemon Essence Yorkshire Baked Ham Carved Roasted Turkey Breast Currant, Port, Cinnamon & Orange Sauce With Sage Dressing & Giblet Gravy 220 Fourth Street North, St.
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