Dinner Buffet

Your entree selection includes a choice of two accompanying courses. It is served with the chef’s selection of potato, pasta or rice and seasonal vegetables, rolls, butter and tea.

Poultry

Boneless Breast of Chicken

Stuffed with spinach & feta cheese topped with a wild mushroom sauce.

Herb Roasted Chicken Breast

With Masala sauce

Boneless Breast of Chicken topped with Sundried tomatos.

Boneless Breast of Chicken topped with sundried tomatos, boursin & lemon caper butter.

Meats

Grilled Tenderloin of Beef

With wild mushroom pinot noir sauce.

Grilled Tenderloin of Beef

With Royal blue cheese & cabernet sauvignon sauce.

Roast Prime Rib of Beef

Served with a mild horseradish sauce (12 oz.)

Roast Prime Tenderloin of Beef

Chateaubriand (8 oz.) with sauce béarnaise

Filet of Beef Wellington

With pate & mushroom duxelles in puff pastry, black truffle bordelaise sauce

Medallions of Pork

With fresh apples & brandy cream sauce.

New Zealand Lamb Rack

With fresh mint sauce.

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