Hot Buffet Dinners

A Hot Buffet menu style is recommended when presentation and variety of foods is preferred. Select your Entrée choices and our chef will assist you with the appropriate accompaniments.



  • Roast Prime Rib of Beef, au jus
  • Tournedos of Beef Filet, Morel Mushroom Sauce
  • Roast New York Sirloin Strip
  • Grilled London Broil, Gorgonzola Sauce
  • Brazilian Flank Steak with Chimichurri Sauce
  • Carved Top Round of Beef, au jus


  • Breast of Chicken Francese, Oscar
  • Breast of Chicken Francese, Dijon
  • Sauté Breast of Chicken Piccata
  • Sauté Breast of Chicken Marsala
  • Sauté Breast of Chicken Provencal
  • Sauté Breast of Chicken Pecan Maple Cream
  • Grilled Breast of Chicken Bourbon
  • Grilled Tuscan Breast of Chicken
  • Stuffed Chicken, Boursin, Spinach, Ham Red Pepper Cream
  • Sliced Chicken and Penne Pasta, sundried tomatoes in a basil pesto sauce
  • Sliced Chicken with Penne ala Vodka
  • Sliced Chicken Bruschetta
  • Carved Roast Turkey Breast with Natural Gravy


  • Baked Tilapia, Olive Oil, Tomato, Caper
  • Baked Tilapia, Mango Salsa
  • Baked White Fish with Butter Lemon Sauce
  • Baked New England Cod, Fine Herb Butter
  • Flounder Provencal with Tomatoes, Capers, Olives, Garlic & White Wine
  • Baked Haddock with Red Pepper Coulis
  • Seafood American in Puff Pastry
  • Baked Stuffed Flounder with Crabmeat
  • Stuffed Jumbo shrimp with Crabmeat
  • Broiled Swordfish with Lemon, Olive Oil & Garlic
  • Norwegian Smoked Salmon, Sweet Bourbon Glaze
  • Baked Lobster tail, Drawn Butter and Lemon
  • Hard Wood Smoked Salmon with Honey Mustard Aoli
  • Blackened Catfish, Cajun Shrimp & Scallop with a garlic lemon sauce over Linguini
  • Lump Crab Cake, Red Pepper Coulis
  • Lobster Macaroni and Cheese



  • Medallions of Veal Marsala
  • Fricassee of Veal Scaloppini
  • Roast Rack of Nature Veal, with Morels
  • Roast Rack of Spring Lamb, Zinfandel Demi-glace
  • Roast Loin of Pork with Fruit Compote
  • PA Dutch Port Roast, Natural Gravy
  • Carved Baked Ham with Apricot Glaze


  • Penne Bruschetta
  • Baked Ziti topped with Mozzarella
  • Penne ala Vodka
  • Fettuccini Alfredo with Sun dried Tomatoes
  • Linguini with sautéed Vegetables
  • Pasta Primavera
  • Calypso Penne, Vegetables, Spicy Cream Sauce
  • Bow Ties Carbonara, Ham, Tomatoes, Garlic, Cream
  • Macaroni and Cheese
  • Orzo with Mushrooms and Roasted Tomatoes
  • Pastitsio

Fresh Vegetables

  • Sugar Snap Peas
  • Honey Buttered Carrots
  • Baby Carrots
  • Mélange of Seasonal Vegetables
  • Buttered Corn
  • Fresh Broccoli Florets with Garlic Butter
  • Fresh Asparagus Spears (in season)
  • Cauliflower Au Gratin
  • Zucchini and Summer Squash
  • Green Beans with Bacon


Please Review our Dessert Menu for Complete Selection.


Coffee (Reg. or Decaf.), Tea Review Beverage Menu for Additional Selections


  • Garlic Mashed Potatoes
  • Loaded Mashed Potatoes
  • Roasted Fingerling Potatoes-Herb Butter
  • Parslied New Red Potatoes
  • Oven Browned Potatoes
  • Potatoes Dauphine | Potatoes Boulangere
  • Baked Idaho Potato | Baked Sweet Potato
  • Candied Yams | Wild Rice | Rice Pilaf
  • Angel Hair Pasta | Fettuccini Alfredo
  • Fresh Whipped Potatoes
  • Pennsylvania Dutch Potato Filling
  • Orzo with Browned Butter
  • Mushroom Risotto | Couscous


  • Traditional House Garden Salad with choice of Dressings
  • Spinach Salad with Grilled Onions and Gorgonzola
  • Classic Caesar Salad with Bacon
  • Caprese Plate with Tomato, Basil, and Fresh Mozzarella
  • Sweet Greens with Apples, Goat Cheese, Walnuts, Strawberry Vinaigrette
  • Boston Bib Salad with Balsamic Vinaigrette
  • Selection from our Salads Menu
Number of Entrée Options:
  • One Entrée (Pasta)
  • One Entrée (Meat or Seafood)
  • Two Entrée (1 Meat or Seafood, 1 Pasta)
  • Two Entrée (2 Meat or Seafood)
  • Three Entrée (2 Meat or Seafood, 1 Pasta)
  • Four Entrée (3 Meat or Seafood, 1 Pasta)
Hot Buffet Menu