BUFFET SELECTIONS

Cocktail Hour
One hour call brands open bar

Hors d'oeuvres
Display of Fresh Vegetables with spicy ranch dipping sauce
Assorted domestic and imported cheeses, garnished with fruit and served with assorted crackers and mustard

Choice of four butlered hors d'oeuvres
Beef or chicken Teriyaki Brochettes
Spanikopita
Broccoli and Cheese Puffs
Miniature Crab Balls
Scallops wrapped in Bacon
Crab or Sausage stuffed Mushrooms
Baked Brie in Puff Pastry with Raspberry Sauce
Baked Crab Spread
Tenderloin Canapés
Salmon Pinwheels
Asparagus wrapped in Prosciutto
Salami Coronets

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Champagne Toast

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Salads
(select one)

Mixed Garden Greens with Raspberry Vinaigrette
Baby Field Greens with Champagne Vinaigrette
Traditional Caesar Salad

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Entrées

Carving Station:
Roast Top Round of Beef au jus
Virginia Baked Ham or
Roast Turkey
served with appropriate condiments
(add $4 per person for Carved Prime Rib of Beef)

Plus a choice of one of the following entrées:

Stuffed Boneless Chicken Breast
with Cornbread Stuffing
$62.00

Grilled Breast of Chicken Marsala
$62.00

Virden Chicken Supreme
stuffed with mushroom duxelle and seafood sauce
$64.50

Chicken Cordon Bleu
$64.50

Herb and Garlic Roasted Sliced Loin of Pork
with Sauce Robert
$67.00

Tenderloin Tips of Beef
with Mushrooms and Cabernet Demi Glace
$67.00

Oven Poached Salmon with Ginger Honey Glaze
$64.50

Stuffed Flounder with Jumbo Lump Crab Imperial
$69.50

(an additional entrée may be added
to the buffet for $4 per person)

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Accompaniments

Blended Wild Rice
Oven Roasted Potatoes
Red Skin Mashed Potatoes
Steamed Vegetable Medley
Glazed Baby Carrots
Fresh Green Beans with Roasted Red Pepper

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Dessert
Chef's Miniature Desserts Table

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Coffee, Hot Tea and Iced Tea