- June 21st, 2012 at 8:58 am
The complete dining experience: Includes your choice of Caesar or Field Greens Salad, choice of Sliced Fruit, Crudités or Imported and Domestic Cheese Board and Three Entrée Stations.
Carving Station: Chef carved Roast Sirloin of Beef and Sun Dried Tomato Smoked Turkey, served with Whole Grain Mustard and Horseradish Cream Sauces & Petite Rolls.
Crepe Station: Grilled Chicken Crepes with Mornay Sauce and Crepes Florentine.
Cajun Station: Gumbo with Cajun Sausage, Shrimp and Chicken w/Red Beans and Rice.
Fajita Station: Marinated Chicken and Sirloin Strips with Warm Tortillas and choice of Grated Cheeses, Salsa, Red Onions, Olives, Guacamole, Sour Cream and Green Chiles.
Pasta Station (to order): Bow-tie Pasta served with choice of Marinara and Alfredo Sauces. Accompanied with Chopped Tomato and Basil and Shredded Aged Parmesan.
Mashed Potato Martini Station: Garlic, Yukon Gold and Pumpkin Mashed Potatoes with a choice of Mushroom Sherry Bisque, Turkey or Beef Gravies and Chive, Red Onion, Peppers, Broccoli, Pine Nut and Shaved Parmesan Toppings.
Seafood Station ($2.00 additional): Chilled Jumbo Shrimp Cocktail, Stone Crab Claws and Poached Salmon served with Lemon and Cocktail Sauce.
Shrimp Martini Station: Spicy Gingered Shrimp Served with Crispy Asian Slaw in Martini Glasses.
Caribbean Station: Blazing Red Fish Filets w/Mango Salsa, served w/Peas and Rice.
Asian Station: Stir-Fry of Beef and Shrimp with Rice and Oriental Vegetables served with Chicken Pot stickers.
Central American Station: Arroz con Pollo served with Refried Beans with Cheese and Crisp Flour Tortillas.
Pasta Station (choice of two): Meat Lasagna, Spinach and Three Cheese Lasagna, Bow-tie Pasta Primavera or Turkey Tetrazzini.
Cincinnati Chili: Cinnamon chilli served over a bed of Spaghetti noodles with Cheddar Cheese and Onions on the side.
Hot Seafood Station: Salmon on a bed of leeks w/red wine butter and Scallops and Peapods in a orange liquor sauce.