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Dinner Buffet
For groups of 50 or more
| All dinners are served with a house salad tossed in a raspberry vinaigrette dressing, chef's fresh vegetable, starch, coffee, tea or milk. Also available at additional cost: Caesar salad, soup, elegant hand cut mushroom shaped potatoes. |
| ALL BUFFETS INCLUDE: |
| Fresh garden salad with toppings; French, Italian, Ranch and Thousand Island dressings; fresh fruit tray; fresh vegetable tray with homemade dill dip, and five of our chef's prepared salads, Chef's choice of vegetable, rolls and butter, coffee, tea or milk. |
| CHOICE OF ONE: |
| Whipped potatoes with gravy, oven browned potato, baby red butter parsley potatoes, au gratin potatoes, whipped sweet potatoes or rice pilaf |
| PRICING |
| Add together the prices of the two entrees chosen to determine the per plate charge. A minimum of two entrees is required. If a third entree is desired, add together the two higher priced entrees and $1.95 for the third entree, select two potatoes and two vegetables. If an additional potato and/or vegetable is desired, add $1.00 per plate, per item. |
| AN ADDED TOUCH |
| Have our chefs carve your ham, turkey, beef or pork add $1.00 per person |
| Pork |
| BAKED HAM |
| Baked to perfection and topped with our chef's own Hawaiian pineapple sauce |
| SUCCULANT ROAST PORK LOIN |
| Slow roasted tenderloin of pork layered on our homemade stuffing and topped with gravy sauce |
| APRICOT PORK LOIN |
| Pork tenderloin with apricot glaze |
| Beef |
| SLOW-COOKED ROAST SIRLOIN OF BEEF |
| Inside round of beef slow cooked in our ovens and layered in our chef's unique brown sauce |
| HUNTER ROAST BEEF |
| Sliced roast beef in a burgundy sauce complimented with mushrooms, pearl onions and tomatoes |
| BEEF TENDERLOIN TIPS |
| Our chef slow cooks fresh tenderloin of beef in his own savory sauce | |
EUROPEAN BUFFET
Minimum of 100 people |
| STATION 1 |
| Bacon water chestnuts, swedish meatballs, quiche, chinese egg rolls, seafood and italian stuffed mushrooms, fresh vegetable tray, smoked trout, deviled eggs and spinach dip in a bread bowl |
| STATION 2 CHEF CARVED (1 Choice) |
| Beef tenderloin, ham, turkey breast, pork loin. $1.00 additional per meat selection |
| CABARET STATION |
| International cheese and sausage display, fresh seasonal fruit, roasted vegetables |
| ACTION STATIONS: (Choose One) |
| PASTA |
| Fettuccini, mostaccioli, rainbow rotini, pesto, marinara, alfredo sauces, broccoli, onion, mushroom, chicken and imitation crab meat |
| STIR FRY |
| Beef, chicken, mixed vegetables, sweet and sour sauce, hosin sauce and rice |
| GOURMET POTATO BAR |
| Au gratin, fresh mashed, garlic mashed, cheese, bacon, green onion, butter and sour cream. $2.50 additional per person, per station |
| Poultry |
| FRESH SLICED ROAST TURKEY |
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(with giblet dressing add $.50)
Our chef roasts fresh turkey breast, layers it over our homemade dressing and tops it with fresh turkey gravy |
| KEN RUPENA'S SECRET SEASONED BAKED CHICKEN |
| This is what people rave about... |
| CHICKEN FLORENTINE |
| Chicken breast in a white wine sauce accented with spinach |
| Seafood |
| COD FLORENTINE |
| Baked cod in a white sauce accented with spinach |
| COD AU GRATIN |
| Baked cod topped with bread crumbs and parmesan cheese |
| Other |
| MILWAUKEE POLISH SAUSAGE |
(fresh or smoked)
Layered on our homemade blend of sauerkraut |
| TANGY ITALIAN SAUSAGE or MEATBALLS IN MARINARA SAUCE |
| Spice up your buffet with a taste of Italy | |
| All items do not include 19% service charge and 5.85% sales tax. All prices subject to change. |
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