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