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Served January & February 2012*:
Winter 3 Bean Vinaigrette Salad- with Fresh Winter Herbs
Sautéed Tilapia Filet- with Gulf Shrimp Sauce
Crunchy Garlic Parmesan Chicken Breast
Roasted Garlic and Vegetable Orzo Pasta
Oriental Vegetables- with Teriyaki Glaze
Artesian Bread- with Herbed Butter
Desserts- Homemade Black Forrest Cake & Mini White Chocolate Mousse in Dark Chocolate Cups
Served March & April 2012*:
Whole Roasted Spice Rubbed Chicken - Seasoned With Garlic & Aromatic Spices
Stuffed Flounder Thermador - Atlantic Flounder Fillets Filled With Seasonal Vegetable Stuffing Served With Lobster Thermador Sauce
Andouillie Red Beans And Rice
Corn O’brien - Sauteed With Sweet Bell Peppers & Onions
Freshly Baked Cheddar Bay Biscuits
Hot Fruit Cobbler - Served With Spiced Whipp Cream
* As an alternative to our entrée selections, we offer Vegetarian Plates. When you purchase your tickets, indicate that you require a vegetarian plate and how many you need. The Vegetarian Plates consists of: Rotini Pasta with champagne sauce and seasoned grilled zucchini, yellow squash, and carrot vichy. You are also welcome to the salads, sides, and desserts on the buffet. *