Buffet Dinner Menu Selections

#1 Italian Dinner Buffet~

*Minimum of 30 guests*

Antipasti Platter
Caesar Salad with Shaved Parmesan and Sourdough Croutons
Homemade Chicken Parmesan
Ricotta Ravioli with Roasted Zucchini and Fresh Parsley
Penne with Italian Meatballs and Crushed Tomatoes
Sautéed Spinach with Lemon and Olive Oil
Garlic Bread

~#2 Dinner Buffet~

*Minimum of 30 guests*

Mixed Green Salad with Assorted Toppings and Pomegranate-Orange Vinaigrette
Yellow Corn Cream Soup
Blackened Gulf Redfish, Lemon Butter
Shrimp and Tasso Ham with Sautéed Sweet Bell Peppers, Pepper Jack Grit Cakes
Southern Vegetable Succotash
Smashed Red Bliss Potatoes with Chives
Plated: Georgian Pecan Pie with Fresh Whipped Cream

~#3 Dinner Buffet~

*Minimum of 30 guests*

Plated Salad: Field Greens with Toasted Pecans, Raspberries, Goat Cheese, Balsamic Vinaigrette
Grilled Marinated Vegetable Tray
Chicken Marsala with Mushrooms
Savannah Style Fish Cakes, Citrus Sauce
Buttermilk Mashed Potatoes
Glazed Carrots
Seasonal Vegetable Medley

           Chocolate Mousse Cake with Fresh Berries 

~ #4 Dinner Buffet~

*Minimum of 30 guests*

Plated Salad: French Bean, Roasted Tomato, Shitake Mushrooms with Aged White Balsamic
Lobster Consommé
Chicken Coq Au Vin
Flounder with Champagne Veloute
Scalloped Potatoes
Grilled Asparagus
Chinois of Vegetables
Plated: Strawberry Mousse Martini with Minted Coulis

~#5 Dinner Buffet~

*Minimum of 30 guests*

Plated Salad: Boston Bibb Lettuce, Radicchio, Oranges and Pecans
Shallot Garlic Roasted London Broil
Lemon Thyme Cornish Hen
Pumpkin Ravioli with Brown Butter
Parsley Buttered New Potatoes
Sautéed Seasonal Vegetable Medley
Blueberry Crisp with Vanilla Ice Cream

~#6 Dinner Buffet~

*Minimum of 30 guests*

Spinach Salad, Sliced Mushrooms, Crisp Bacon, Bermuda Onions, House Vinaigrette
Chilled Shrimp with Cocktail and Louis Sauces
Sliced Buffalo Mozzarella and Vine Ripened Tomatoes
Stuffed Pork Loin with Wild Rice and Apricot Stuffing and Madeira Sauce
Sliced Beef Tenderloin over Vidalia Onions and Bordelaise
Crab Stuffed Salmon “Pillows” with Chardonnay Herb Butter Sauce
Whipped Yukon Gold Potatoes
Saffron Rice Pilaf
Steamed Asparagus with Hollandaise
Stuffed Roma Tomatoes
Chef’s Assorted Dessert Selection