LUNCHEON PLATE MENUS
(Not the all you can eat buffet)
Pot Roast, Mashed Potatoes & Gravy, Sautéed Mushroom, Steamed Broccoli, Rolls & Butter, Tossed Green Salad with Dressing.
Bar-B-Q Chicken & Spareribs, Ranch Style Beans, Corn on the Cob, Rolls & Butter, Cole Slaw.
Herb Roasted Chicken, Scalloped Potatoes, French Style Green Beans, Rolls & Butter, Tossed Green Salad with Dressing.
Spaghetti Marinara, Meatballs, Garlic Bread, Romaine Salad with Tomatoes, Olives and Dominico Style Dressing.
Cajun Jambalaya with Shrimp, Red Beans & Rice, Catfish Filets, Cornbread Muffins.
Hawaiian Roast Pig with Island Fried Rice, Steamed Cabbage, Huli Huli Chicken, Lomi Lomi Salmon, Pasta Salad.
Roast Turkey with Stuffing, Mashed Potatoes & Gravy, Yams, Sweet Peas, Cranberry Sauce, Celery Sticks, Rolls & Butter.
Chicken Enchiladas, Cheese Enchiladas, Refried Beans, Spanish Rice, Salsa Bar with Cheese, Onions, Salsa Fresca, Tomatoes, Jalepenos, Pico de Gallo, Guacamole, Chips.
Fettucini Alfredo with Shrimp, Summer Squash Casserole, Garlic Bread, Romaine Salad with Tomatoes, Olives & Dominico Style Dressing.
Chicken Cordon Bleu with Mashed Potatoes & Gravy, Asparagus with Hollandaise, Field Green Salad with Dressing.
A’Ama-Crab Stuffed Mahi Mahi with Liliqoi Sauce, Wasabe Mashed Potatoes, Kula Greens.
Dover Sole with Lemon Basil Sauce, Rice Pilaf, Asparagus with Herb Butter Sauce, Spinach Salad with Vinaigrette.
Grilled Norwegian Salmon with Cucumber Dill Sauce, Baked Parmesan Tomato, Wild Rice, Field Greens with Roquefort.
Luncheons Include: Buffet Equipment, Serviceware, Fresh Baked Desserts, Iced Tea & Lemonade, Disposables, Set up, Clean up
40 Person Minimum - Luncheon $18.00++
(++Plus Tax, Personal, Gratuity, Rental Equipment, Bar Service)
China, Silverware & Linen Napkins... add $4.00 per person
Personnel @ 20% Monday thru Saturday 30% Sundays and Holidays
Chef Rob McClanahan and his staff use only the finest ingredients with special attention to details to make your dinning experience a memorable one!
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