Formal Buffet

Plated and Family Style options available as well

All menus served with two sides, one salad and warm baked salted pretzel rolls

House

(Pick two or three Entrées):

Beef Short Ribs
Cooked until tender in a Craft Brewed Winter Ale au jus

Chicken and Mushroom Ragout
A hearty wild mushroom & sundried tomato sauce over grilled boneless chicken

Freshest Catch
Lake Trout baked in a buttery herbed white wine sauce

Maggie

(Pick two or three Entrées):

Chicken Vesuvio
Slow simmered chicken in lemon, oregano and white wine

Handmade Meatballs
Italian herbs, garlic, ground beef, pork and veal braised for hours in our garden tomato sauce

infused with red wine

Eggplant Steaks and Portobello Caps
Marinated and topped with melted fresh mozzarella

Eclectic
(Pick two or three Entrées):

Glazed Pork Belly

With Spicy Ginger soda glaze

Coconut Shrimp

Gulf shrimp drowned in a savory coconut lemongrass sauce

Mango Chicken
Slow simmered chicken in Sweet Fruit Wine, and caramelized sweet onions

Crowded Plate

Turkey Roulade
Turkey breast rolled with fresh spinach and wrapped with thick cut bacon
served in a rich sage pan au jus with a pear & cranberry relish

Pork Loin Leeks and Apples
Stuffed with an apple & leek cornbread dressing served with apple cider gravy

Stuffed Cabbage

Hand wrapped ground beef, pork, veal and brown rice in cabbage leaves,

slow cooked in our garden tomato sauce infused with red wine

el Molly

Spinach Enchiladas
Stuffed enchiladas smothered in créme sauce garnished with shiitake ‘bacon’

Under the Sea Paella
Red peppers, wild mushrooms, fresh corn cobettes, zucchini, pearl onions, carrot coins and brown rice
infused with sea vegetable saffron broth

Eggplant Steaks and Portobello Caps
Marinated and topped with melted and browned fresh Mozzarella

Sides

Vegetable Melange
Seasonal vegetables in a garlic herb butter sauce

Ratatouille
Yellow and green zucchini, red peppers, eggplant, onions simmered in a rich tomato sauce

Lightly Cajun Spiced Sweet Potatoes

Potatoes Lyonnaise
Layers of sliced onions and potatoes

Saffron Brown and Wild Rice Pilaf

Baked Pasta
Our garden tomato sauce baked with whole wheat pasta

topped with Parmesan cheese baked to a golden brown
Salads

Autumn Salad
Spiced walnuts, crumbled Bleu cheese and dried cranberries served on a bed of mixed greens

with our house made ranch

Kale Chopped Salad
Red Pepper, feta, cucumber, white beans and olives on a bed of kale blend
with our house dressing

Caprese Spinach Salad
Fresh mozzarella, tomato and basil layered on top of fresh spinach with balsamic vinaigrette

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