BUFFET ENTRÉES
Choice of two entrees, two sides and two desserts
Includes: rolls, butter, coffee, decaf, iced tea, iced water
$16.00
Grilled Chicken Monterrey
Seared chicken breast fresh pico de gallo and shredded pepperjack cheese
Classic Lasagna
Layer upon layer of seasoned ground meat, marinara sauce, Italian cheese, and pasta baked to perfection
Lemon Basil Baked Scrod
Filet of scrod with fresh lemon and basil parmesan seasoned bread crumbs
Slow Roasted Roast Beef
Sliced slow roasted beef in a mushroom and onion au jus with a side of creamy horseradish sauce
Honey Balsamic Chicken
Scaloppine of chicken braised in reduced sweet tomato honey balsamic sauce
White Vegetable Lasagna (Vegetarian)
Vegetables, cheese and herbs with Alfredo sauce in classic lasagna style
Chicken Stanley
Sautéed chicken breast with zucchini and mushrooms in a creamy Dijon sauce
Spinach Stuffed Portabello (Vegan)
Portabello mushroom caps stuffed with sautéed spinach, onion, garlic, tomato and bread crumbs
Chicken Rustica
Chicken, bacon, onion and garlic with penne pasta tossed in parmesan cheese and olive oil
Baked Ziti Marinara (Vegetarian)
Al dente pasta tossed with Italian cheese, house made marinara sauce and oven baked
Farfalle Alfredo (Vegetarian)
Bowtie pasta in a wild mushroom Alfredo Sauce topped with parmesan cheese
Beef Stroganoff
Tender beef, mushrooms and onions in a rich sour cream sauce over buttered egg noodles.
Stuffed Pork Loin with Apple Jack
Roasted pork loin filled with cornbread stuffing and topped with Apple Jack (Jack Daniels) Velouté
Side Dishes (Choice of 1):
Roasted redskin potatoes, fresh seasonal vegetable medley, rice pilaf, green bean amandine, potatoes O'Brien, zucchini and summer squash
Dessert (Choice of 2):
Fruit pie (apple, cherry, or peach), cream pie (lemon, coconut, or chocolate), carrot cake, chocolate mousse, fruit cup, chocolate or vanilla layer cake, assorted cookies and brownies
New York style cheesecake available for $1.50 per person extra
Capital Buffet
(30 guest minimum)
(Includes: rolls, butter, coffee, decaf, iced tea, iced water and dessert)
$22.95
Salads (Choice of 1):
Garden salad table, traditional Caesar salad, Greek salad with lemon oregano vinaigrette, spinach salad with poppyseed dressing, mixed greens topped with seasonal vegetables and two dressings, spring greens with dried cranberries, toasted almonds with a raspberry vinaigrette
Choice of 2 Buffet Entrées
Add a third entrée for $2.00 per person extra
Poached Asian Salmon
Glazed with sesame ginger sauce on a bed of spinach topped with wonton crisps
Chicken Marsala
Boneless chicken breast in Marsala wine sauce with mushrooms
Southwestern Charred Stuffed Tomato (Vegan)
Char-grilled tomatoes stuffed with black bean corn relish in a trinity velouté
Herb crusted Strip Loin with Bordelaise Sauce
Whole slow roasted choice strip loin sliced thin and topped with red wine demi-glace
Chef Scott's Crab Cakes
A Capital classic served with mild Creole mustard sauce
Chicken Saltimbocca
Boneless breast of chicken stuffed with prosciutto and sage topped with provolone cheese and served with Marsala sauce
Beef Tenderloin Ragout
Beef tips with garlic, mushrooms, shallots and fresh herbs all in a Merlot cream sauce served with puff pastry
Multi-grain Stuffed Tri-colored Bell Peppers (Vegan)
Red, yellow and green bell peppers filled with a blend of bamboo rice, basmati rice, split baby garbanzo beans, wheat berries, daikon radish seeds and a mirepoix of roasted vegetable served with a light tomato sauce
Crab Stuffed Flounder
Flounder filets topped with Atlantic crab stuffing and finished with sherry cream sauce
Chicken Oscar
Sautéed chicken with crab and finished with Hollandaise sauce
Flank Steak Roulade
Split seared flank steak roll with Gruyére cheese and hickory smoked bacon served with a merlot demi-glace
Shrimp and Artichoke Alfredo
Jumbo shrimp, artichoke hearts, roasted red bell peppers and olives with linguini served in creamy Alfredo sauce and topped with Asiago cheese
Side dishes (Choice of 2):
Herb roasted redskin potatoes, Garlic smashed (skin-on) potatoes, Orzo pilaf, Roasted Italian vegetable medley, California vegetable medley, glazed baby carrots, orange glazed Brussels sprouts, asparagus (seasonal), wild rice blend, sour cream and chive smashed Yukon potatoes
Desserts (Choice of 2):
Lemon or wild berry sorbet with gaufrette and Melba sauce, New York style cheesecake with your choice of topping, Dutch apple or Cheery pie, carrot cake, chocolate torte with hot fudge topping, angel food cake with seasonal fruit topping, layered white dream cake with raspberry filling, fresh mixed berry fruit cup with lemon poppy seed dressing