BUFFET
Home | History | Springwood today | Event planner | ContactRoast top Black Angus beef au jus
or w Merlot peppercorn sauce
Honey & bourbon glazed country ham
Herb-roasted pork loin w orange balsamic glaze
Orange chipotle marinated flank steak
Roasted Vermont turkey breast w fruit chutney
Add $14.00/person for the following:
Roast prime ribs of beef au jus
Roast tenderloin
Roast New York strip loin
Entrée (choice of one)
CHICKEN BREAST PICCATA w lemon wine & capers
Medallions of CHICKEN MARSALA
CHICKEN CORDON BLEU w mushroom sauce
GREEK CHICKEN (w roasted tomatoes, sweet onion,
Feta, olives, light lemon sauce)
MANDARIN ORANGE-GLAZED CHICKEN
TUSCANY CHICKEN (boneless breast of chicken,
filled w a blend of four cheeses w tomato basil sauce)
HERB-CRUSTED SALMON, red pepper beurre blanc
SALMON OR FLOUNDER FLORENTINE
(w sautéed spinach & lime hollandaise)
BAKED ENGLISH COD w toasted almonds & chives
Pasta (choice of one)
Pasta Asiago
Homemade stuffed shells w Arrabbiata sauce
Farfelle pasta w spinach & garlic Alfredo
Penne w asparagus, sautéed wild mushrooms
& roasted red peppers
Tri-colored tortellini w pesto cream sauce
Florentine ravioli w garlic cream sauce
Potato & Rice (choice of one)
Roasted red bliss potatoes
w brown butter & chives OR garlic & basil
Roasted red bliss, mashed w caramelized
onions & roasted garlic
Duchess potatoes piped in a red bliss potatoe
Dauphinoise potato (new twist to scalloped)
Fruited rice pilaf
Wild rice w spinach & cranberries
Vegetable (choice of one)
Fresh green beans almondine
Vegetable medley
Fresh parslied cauliflower
Broocoli spears w orange basil butter
Louisiana honey-glazed carrots
Sugar snap peas, yellow squash & Julienne of carrots
Roasted fresh vegetables w olive oil & basil