The luncheon buffet consists of:
- Two proteins (always a chicken dish plus either beef or pork)
- One carbohydrate
- One hot vegetable
- Mixed green salad
- Fresh fruit platter
- Baguettes and butter
- Dessert
- Iced tea, lemonade, coffee, tea – decaf options available
Below you’ll see many of the items Chef Jim has prepared.
PROTEIN
- Beef stroganoff
- Beef tips in a wine/mushroom sauce
- Stir-fried orange chicken
- Asiago chicken
- Pork loin w/ rosemary and dijon
- Pork loin in a roasted garlic demi glace
- Pork loin in a honey dijon sauce
- Sesame ginger pork loin
- Chicken in a vodka sauce
- Chicken fra diablo
- Chicken in an Abbruzzi-style tomato sauce
- Chicken francais
- Chicken in a lemon tarragon sauce
- Chicken in a pesto sherry cream sauce
- Cabbage rolls with lamb, beef, or rice
CARBOHYDRATE
- Ginger fried rice
- Pasta purses in a cream sauce
- Buttered egg noodles with freshly chopped parsley
- German potato salad
- Scalloped potatoes
- Potatoes O’Brien
- Garlic smashed potatoes
- Rice pilaf
- Couscous
- Bowtie pasta with peas and smoked nova salmon
- Shrimp jambalaya
- Polenta
VEGETABLE
- Broiled parmesan tomatoes
- Maple-glazed carrots
- Green beans almondine
- Summer squash medley with Italian seasonings
- Vegetable lasagna
- Braised bok choy
- Marinated mushrooms
- Sweet and sour red cabbage
- Curried vegetables
- Grilled marinated vegetables
- Ratatouille
- Garlic escarole
- Creamed spinach
- Creamed onions
- Brussels sprouts w/ bacon and fresh lime
SALAD
- Mixed greens salad
- Caesar salad
- Greek salad
- Salad Niçoise
- Marinated cucumber salad
- Egg/spinach salad w/ bacon dressing
DESSERTS
- Always a fresh fruit platter plus one dessert such as:
- Apple crisp
- Maple bread pudding
- Lemon bars
- Strawberries Romanov
- Carrot cake
- Tiramisu
- Cheesecake