THE SCHOLAR BUFFET - $16.95 per person
There is a 30 person minimum • All hot buffets require an attendant, Price does not include attendant charge. See "Event Staffing" section for details.
Each Meal is accompanied by Summer Mix Greens with your choice of 2 dressings
Fresh Bakery Rolls
Chef's Dessert Selection
Coffee, Bottled Water & Iced Tea Station
Hot Buffet
Choice of One Entree
Carved Pitt Ham
Roasted Traditional Turkey
Asian Styled Flank Steak
Flat Iron Steak with Chimichurri Sauce
Lemon Parmesan Tilapia
Chicken Entrée Style:
Roasted Herb
Piccata
Marsala
Florentine
Choice of three:
| Rigatoni with Tomato and Ricotta Sauce |
Roasted Baby Carrots |
| Gemelli in Blush Sauce |
Grilled Yellow & Green Zucchini |
| Roasted Rosemary Red Bliss Potatoes |
Green Beans Almandine |
| Yukon Gold Mashed Potatoes |
Vegetable Medley |
| Long Grain and Wild Rice |
|
THE ACADEMIA BUFFET - $24.95 per person
There is a 30 person minimum • All hot buffets require an attendant • Price does not include attendant charge. See "Event Staffing" section for details.
Buffet is accompanied with choice of salad
Mixed Greens with Crumbled Feta Cheese
and Balsamic Vinaigrette
Caesar Salad
Traditional Tossed Salad with Choice of 2 Dressings
Choice of one:
| Carved Pit Ham |
Chicken Entree Style: |
| Roasted Traditional Turkey |
Roasted Herb |
| Asian Styled Flank Steak |
Piccata |
| Flat Iron Steak with
Chimichurri Sauce |
Marsala |
| Lemon Parmesan Tilapia |
Florentine |
| |
Provencal |
Choice of one:
| Chicken Roulade |
Cedar Planked Salmon with Maple Glaze |
| Mussels In Saffron and
White Wine Broth |
Pork Roulade |
| Maryland Styled Crab Cakes |
Salmon Bulgogi with Bok Choy & Mushrooms |
| Carved London Broil |
|
| Prime Rib |
|
Accompanied with a choice of one pasta dish:
• Eggplant Fettuccine
Baked layers of eggplant, mozzarella cheese and pesto served on fettuccine |
• Penne with Spicy Thai Vegetables
A colorful blend of Penne, Carrots, Broccoli and Snow Peas in a Spicy
Thai Sauce |
• Farfalle with Artichoke Sauce
Tangy Artichoke Sauce with black olives, garden peas and fresh basil Topped with Romano Cheese |
• Barley Risotto with Asparagus and Parmesan |
Choice of two
| Purple Fingerling Potatoes |
Root Vegetable Medley |
| Roasted Nugget Potatoes with
Rosemary and Garlic |
Fresh Broccoli Florets |
| Risotto Cakes |
Haricots Verts with Lemon Butter |
| Potatoes Dauphinoise |
Poached Asparagus |
| Mashed Red Skinned Potatoes |
Braised Fennel and Tomato |
| Twice Baked Potatoes |
Roasted Baby Vegetables with Lemon Butter |
Each meal is accompanied by:
Bakery Fresh Rolls, Chef 's Dessert, Coffee, Water and Iced Tea Station
THE COLLEGIATE BUFFET - $29.95 per person
There is a 30 person minimum • All hot buffets require an attendant • Price does not include attendant charge. See "Event Staffing" section for details.
Buffet is accompanied with choice of salad
Mixed Greens with Crumbled Feta Cheese
and Balsamic Vinaigrette
Caesar Salad
Traditional Tossed Salad with Choice of 2 Dressings
Your choice of two entrées:
| Chicken Roulade |
Prime Rib |
| Mussels In Saffron and
White Wine Broth |
Cedar Planked Salmon with Maple Glaze |
| Maryland Styled Crab Cakes |
Pork Roulade |
| Carved London Broil |
Salmon Bulgogi with Bok Choy & Mushrooms |
Accompanied with a choice of one pasta dish:
• Eggplant Fettuccine
Baked layers of eggplant, mozzarella cheese and pesto served on fettuccine |
• Penne with Spicy Thai Vegetables
A colorful blend of Penne, Carrots, Broccoli and Snow Peas in a Spicy
Thai Sauce |
• Farfalle with Artichoke Sauce
Tangy Artichoke Sauce with black olives, garden peas and fresh basil Topped with Romano Cheese |
• Barley Risotto with Asparagus and Parmesan |
Choice of two
| Purple Fingerling Potatoes |
Root Vegetable Medley |
| Roasted Nugget Potatoes with
Rosemary and Garlic |
Fresh Broccoli Florets |
| Risotto Cakes |
Haricots Verts with Lemon Butter |
| Potatoes Dauphinoise |
Poached Asparagus |
| Mashed Red Skinned Potatoes |
Braised Fennel and Tomato |
| Twice Baked Potatoes |
Roasted Baby Vegetables with Lemon Butter |
Each meal is accompanied by:
Bakery Fresh Rolls, Chef 's Dessert, Coffee, Water and Iced Tea Station
THE PROVINCIAL
Serviced Dinner • Prices do not include attendant charge. See "Event Staffing" section for details.
- MENU SELECTIONS -
Your choice of salad, entree, and dessert.
Coffee, tea and decaffeinated coffee are included with your entree selection.
- APPETIZERS -
Fresh Mozzarella Cheese and Beefsteak Tomato -
Drizzled with Extra Virgin Olive Oil Vinaigrette and Fresh Basil Leaves |
$4.95 |
| Jumbo Lump Crab cake with Remoulade Sauce |
$8.00 |
| Traditional Shrimp Cocktail on Bed of Greens |
$9.00 |
| Seafood Martini |
$7.90 |
| Mini Maryland Crab Cake with Cajun Remoulade |
$8.25 |
- SALADS -
(choice of one)
| Hail Caesar - |
Crisp romaine hearts tossed in a traditional Caesar dressing with fresh grated Parmesan cheese, finished with cracked pepper and toasted croutons Endive and toasted croutons |
| Gorgonzola Salad - |
Belgian Endive, Bibb lettuce and radicchio tossed with Gorgonzola Dressing |
| Spring Mix Field Greens - |
A simple salad with grape tomato and our house salad dressing |
| Spinach Salad - |
Spinach, Dried Cranberry, Goat Cheese, and Poppy Seed Dressing |
| Orange Thyme Salad - |
Field Greens salad with oranges and Orange Thyme Vinaigrette |
| Fresh Beet Salad - |
Roasted Beets, Teardrop Tomatoes, Crumbled Feta, Macerated Onions, Baby Greens, and Red Wine Vinaigrette |
| Salad Bouquet - |
English Cucumber Wrap and Tomato Relish |
- ENTRÉE SELECTIONS -
| Prime Rib of Beef, Horseradish Mashed Potatoes and Baby Carrots |
$29.95 |
| Black Angus Medallions of Beef topped with Asparagus, Roasted Red Pepper and Crab Merlot Demi Cream on a bed of Mushroom
Risotto |
$33.70 |
| Potato Crusted Pacific Halibut with Lemon Burre, Blanc Roasted Tomatoes and Asparagus |
$28.90 |
| Seared Sea Scallops with Wasabi Cream, Asian Vegetable Slaw and Coconut Scented Rice |
$24.40 |
| Grilled Salmon Topped with Plum Tomatoes, sautéed Vidalia onions served over spinach and orzo |
$24.40 |
| Gorgonzola Chicken served with Spaghetti Vegetables and Purple Fingerling Potatoes |
$24.80 |
| Forster Chicken served with timble of Wild Rice and Golden Beets |
$23.85 |
| Rosemary crusted Rack of Lamb marinated in garlic and olive oil, served with black olives and tomato salsa Potato Vegetable
Napoleon |
$38.10 |
| Maple Glazed Pork Tenderloin sautéed Spaetzle and Butternut Squash |
$26.60 |
- VEGETARIAN ENTRÉES -
| Saffron Risotto, Baby Bok Choy, cannellini beans, chiffonade of leeks and broiled herb tomato |
$18.70 |
| Eggplant Napoleon with Arborio Rice |
$19.61 |
| Portabella Mushroom Stuffed with Grilled Vegetables |
$19.54 |
- DUO ENTRÉES -
| Beef Tenderloin with Maryland Styled Crab Cakes, Fennel Roasted Vegetables and Fingerling Potatoes |
$38.80 |
| Center Cut Sirloin fanned with Scallops, Asparagus and topped With
Béarnaise Sauce |
$29.95 |
| Chicken and Salmon Dijon - Grilled Boneless Chicken with Grilled Salmon Filet on a pool of Dijon Mustard Sauce, Duchess Potatoes and
Sautéed Spinach |
$31.90 |
| Baby Lamb Chop with Grilled Shrimp, Whole Grain Mustard Cream Sauce, Potato au Gratin and Poached Asparagus |
$19.54 |
- Dessert Selections -
Individual Tiramisu
Warm Chocolate Lava Cakes
Chocolate Pyramid
Raspberry White Chocolate Brule Cheesecake
Dulce DeLeche Cheesecake
Fresh Mixed Berries served in Chocolate Cup and Topped with Fresh Whipped Cream
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