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Buffet Dinner

All Dinners are served with choice of Salad, Pasta course, Vegetable, Potato or Rice, Freshly Baked Rolls & Butter, Coffee and Tea.

SALAD: (Select One)

Fresh Garden Salad – Sliced Cucumber, Carrots, Red Onion & Tomato w/ choice of Salad Dressing
Caesar Salad – Fresh Romaine, Parmesan, Garlic Croutons, w/ Pine Knobs Caesar Dressing
Fresh Tomato Basil - Fresh Roma Tomato’s w/ Mozzarella Cheese, Red Onion, Drizzled w/ Olive Oil
Michigan Salad

ALL BUFFETS ARE SERVED WITH SEASONED TOP ROUND OF BEEF W/ CARVER ENTREES: (Select One. Select Two or More Entrees for Additional Charge)

Chicken Piccata - Sautéed with White Wine, Lemon, Butter and Capers
Chicken Marsala – Sautéed with Mushrooms and Marsala Wine
Chicken Artichoke - Lightly Brown, Topped with Sautéed Artichokes, Red peppers and White Wine Sauce
Chicken Quattro Fromaggio - Lightly Brown, Topped with a four Cheese sauce
Chicken Kopa – Lightly Brown, Topped with a light cream Spinach Sauce
Chicken Béarnaise - Lightly Brown, Topped with Béarnaise Sauce
Baked Orange Roughy ala Maria - Italian Seasoning, Fresh Tomatoes, Parmesan Cheese
* Chicken Cordon Bleu - Stuffed Breaded Chicken Breast, Laid on a Bed of Quattro Fromaggio Sauce
* Prime Rib of Beef - with Carver
* Shrimp Scampi - Sautéed in a butter garlic sauce, with mixed Peppers
* Kabobs - Chicken, Shrimp, Beef or Vegetable
* Due to market fluctuation of these entrees, please consult your reception consultant for additional charges

SIDE DISHES: (Select Three)

Red Ribbon Green Beans Garlic Roasted Redskins
Green Bean Almondine Oven Roasted w/ Rosemary
Seasonal Vegetable Array Julienne Potatoes w/ Blended Cheeses
Honey Belgian Carrots Wild Rice Blend
Corn O’Brien Baked Potato w/ sour cream
Bean Medley Garlic Mashed Potatoes

The Chef can create a menu especially for your Occasion

***According to the Michigan Food Code: Consuming raw or undercooked meat or fish may Increase your risk of foodbourne illness.

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