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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
Served May & June 2012*:
Basil Vinaigrette Marinated Seasonal Vegetable Salad - A spring burst of seasonal freshness, colors and textures marinated in red wine and fresh basil vinaigrette
Thai Sweet Chicken Stir Fry - Tender breast of chicken stir fried with exotic summer vegetables, garlic and ginger with spicy Thai peppers, finished with sweetened coconut milk and lemon peel
Mediterranean Tenderloin K – Bobs - Beef Tenderloin drizzled with extra virgin olive oil and Mediterranean dried spices, charbroiled.
Persian Rice Pilaf - Basmati rice combined with cranberries, raisins and pistachio nuts.
Charbroiled Zucchini quarters - Garden fresh grilled zucchini drizzled with extra virgin olive oil and dried herbs.
Individual Banana Cream Tartlets & Chocolate Meringue Tartlets
* 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. *