DINNER BUFFETS
Dinner Buffets include Coffee Service, Fresh Baked
Rolls and require
a minimum of 50 guests.
EXECUTIVE BUFFET
Your choice of three of the following salads:
Garden Fresh Salad with Assorted Dressings ~ Caesar
Salad Bowl ~ Tri-Colored Rotini Pasta Salad ~ Antipasto Salad ~ Sliced
Fresh Fruit Tray ~
Fresh Vegetable Crudité
Entree Choices
Roast Loin of Pork with Gravy ~ Roast Sirloin of Beef
~ Southern Fried Chicken
Grilled Chicken Breast ~ Polish Sausage with Sauerkraut
Tilapia Filets ~ Smithfield Ham
Choice of One, Two, or Three Entrees
Fresh Seasonal Vegetables
Choice of Starch (two)
Mashed Potato with Gravy
Roasted New Potatoes
Penne Pasta Alfredo or Marinara
Mashed Sweet Potatoes
Rice Pilaf
Desserts
Eli's Chicago Cheesecake
Chef's Assortment of Cakes and Tortes
THE VENETIAN
Caesar Salad Bowl with classic Caesar and Vinaigrette Dressings
Antipasto Tray
Sliced Tomatoes and Fresh Mozzarella with Balsamic Drizzle
Chicken Vesuvio
Eggplant Parmigiana
Italian Sausage with Sweet Peppers and Onions
Roasted Vesuvio Potatoes
Penne Alfredo
An Assortment of Italian Cookies and Cannoli
THE ULTIMATE PRIME RIB BUFFET
Domestic and Imported Cheese Presentation
Spring Mix Salad with Raspberry Vinaigrette and Herbed Italian Dressings
Spinach Tortellini Salad
Hand Carved Slow Roasted Aged Prime Rib of Beef
Deep Fried Shrimp
Horseradish Cream Sauce and Natural Au Jus
Baked Potato Station
Fresh Seasonal Vegetables
Chef’s Selection of Tortes and Pastries
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