November 28, 2013
Cold
- Field Green Salad with Julienne Vegetables, Cucumbers, Tomatoes and Assorted Dressings
- Caesar Salad with Croutons,Parmesan Cheese and Caesar Dressing
- Baby Spinach Salad with Mushrooms, Chopped Egg,Smoked Bacon, and Warm Bacon Vinaigrette
- Sliced Fruit and Berry Display
- International and Domestic Cheese Display with Crackers and Breads
- Sliced Smoked Salmon with Traditional Condiments
- Fresh Seafood Display with Shrimp, Snow Crab, Fresh Oysters, Lemon and Cocktail Sauce
- Creamy Cavatappi Pasta Salad with Green Peas
- Ambrosia Salad
Carved and Made to Order
- Made to order Omelets and Waffles with Fresh Berries, Whipped Cream and Maple Syrup
- Garlic Herb Roasted Turkey with Giblet Gravy
- Slow Roasted Prime Rib of Beef with Horseradish Sauce and a Port Reduction Sauce
Hot
- Traditional Eggs Benedict
- Bacon, Sausage and Breakfast Potatoes
- Biscuits and Gravy
- Chorizo and Corn Bread Sage Stuffing
- Succotash
- Peppered Beef Tips with Mushroom Demi-Glace and Sunset Blend Rice
- Buttermilk Mashed Potatoes
- Seared Lemon Scented Cod with Caper Cream Sauce
- Honey Ginger Glazed Ham with Grilled Pineapple Relish
- Ancho Chile Rubbed Pork Loin, with Apricot Chutney
- Green Bean Casserole
- Herb Marinated Chicken with Sundried Tomato Emulsion
- Candied Sweet Potatoes
Desserts
- Assorted Pastries and Sweets
- Chateau Specialty Cakes and Pies
- Chocolate Fountain
- Bread Pudding
- Flamb Stations with Bananas Foster and Cherries Jubilee
Kids Buffet
- Chicken Fingers
- Hot Dogs
- Mac and Cheese
- Tomato Pepperoni Pizza
- French Fries
- Carrot and Celery Sticks
- Peanut Butter and Jelly Sandwiches
- Cupcakes
- Sliced Watermelon
- Bottle Juices and Sodas
Menu items and prices subject to change.
