BUFFET MENU

Proposal III

Appetizers

(Please choose four)

SMOKED TUNA FISH DIP PLATTER

BRUSCHETTA

CRAB BALLS

FRIED OYSTERS

SMOKED SALMON NAPOLEON

FRIED SHRIMP

SHRIMP AND VEGETABLE SPRING ROLLS

Salad

(Please choose one)

SEASONAL FIELD GREENS

With mandarin oranges, pine nuts, gorgonzola cheese and a honey dijon dressing

CAESAR

Homemade recipe with garlic croutons and grated romano cheese

HOUSE

Wild greens topped with tomato, gorgonzola and maple walnut vinaigrette

Entrees

(Please choose four)

GRILLED SALMON FILET

With dijon cream and black bean salsa

STUFFED FLOUNDER

Fresh flounder filet topped with seafood imperial and broiled lemon butter

SHRIMP PENNE

Large shrimp sautéed with mushrooms, spinach, sundried tomatoes and fresh basil tossed with penne pasta in a light lobster sauce

BIG FISH CIOPPINO

With shrimp, scallops, clams and fresh fish over linguine

in a light tomato broth with garlic bread

PAN SEARED SESAME CRUSTED AHI TUNA

Served over cold oriental noodles with wasabi and Hawaiian barbecue sauce

GRILLED SHRIMP

Twelve large shrimp sprinkled with our famous char-seasoning served over saffron rice

Carving Station

(Please choose one)

FILET MIGNON

Served with a port wine demi sauce

WHOLE ROASTED TURKEY

Served with mashers and gravy

ROASTED PORK LOIN

Served with pork demi glaze

Accompaniments

(Please choose three)
 

NEVA’S POTATOES

BASIL MASHED POTATOES

SAFFRON RICE

GREEN BEANS IN GARLIC SAUCE

SAUTEED MUSHROOMS

CREAMED SPINACH

STEWED TOMATOES

BAKED SPICED APPLES

Dessert

(Please choose one)

DOUBLE CHOCOLATE CAKE

BREAD PUDDING WITH SABAYON SAUCE

$60.00+ per person

(Does not include gratuity)

(Does not include beverages)