Budget Dinner Buffets

Choose One of the Following Entrees:

Baked Lemon Garlic and Rosemary Chicken
Chicken Parmesan with Marinara, Provolone and Parmesan
Roast Chicken Marsala with Mushroom Wine Sauce
Chicken Carbonara with Prosciutto, Peas and a Cream Sauce
Chicken Picatta with Caper Lemon White Wine Sauce
Baked Boston Scrod with Lemon Herb Bread Crumbs
Spinach and Seafood Stuffed Sole with Creamy Lemon Sauce
Grilled Pork Loin with Apple, Raisin and Walnut Compote
Grilled Seasoned Turkey Breast with Tomato Avocado Relish
Braised Beef Stroganoff with Creamy Mushroom Gravy

Choose One of the Following Pastas:

Baked Ziti with Marinara and Three Cheeses
Penne Marinara, Alfredo or Creamy Pesto
Penne Primavera with Summer Vegetables and Wine Butter Sauce
Gemelli with Broccoli, Sundried Tomato, Walnut and Light Cream Sauce
Farfalle with Peas, Mushroom, Spinach and Tomato with Light Herb Sauce

Choose Two of the Following Sides:

Baked Potato
Roast Red Bliss Potatoes
Mashed Potatoes
Jasmine Rice with Lemon and Herbs
Broccoli Au Gratin
Summer Mixed Vegetables
Glazed Carrots

All Budget Buffets are served with Mixed Greens Salad with Balsamic Vinaigrette,
Crispy Dinner Rolls with Butter and House Baked Cookies and Brownies

À la Carte Dinners- Buffet Style or Served Plated

Everybody’s Favorites

Chicken

Chicken Stuffed with Leeks, Shiitakes and Lobster with Sherry Cream Sauce
Chicken Stuffed with Figs, Prosciutto and Gorgonzola with Cream Sauce
Chicken Stuffed with Spinach, Roasted Peppers and Fontina with Sauce Supreme
Lemon, Rosemary, Garlic Grilled Chicken Breast with Tomato Caper Relish
Roasted Herb Statler Breast with Natural Au Jus and Pineapple Salsa
Apple, Fennel and Cranberry Stuffed Cornish Game Hen

Seafood

Baked Stuffed Shrimp with Seafood Stuffing, Lemon and Drawn Butter
Grilled Swordfish with Tropical Fruit Salsa
Baked or Boiled Lobster with Lemon and Drawn Butter
Grilled Salmon with Citrus Beurre Blanc and Preserved Lemon Salad
Pesto Skewered Shrimp with Sundried Tomato Butter Sauce
Scallop Brochette with Pancetta Gremolata

Beef and Veal

Beef Wellington with Mushroom wrapped in Pastry and served with Demi Glace
Prime Rib Au Jus with Horseradish Cream
Grilled Sirloin with Herb Butter
Grilled Beef Tenderloin with Mushroom Demi Glace
Veal Parmesan with Marinara and Provolone
Grilled Veal Chop with Red Wine Demi Glace

Sides

Mashed Roast Garlic Potatoes
Roasted Red Bliss Potatoes with Rosemary and Garlic
Twice Baked Potatoes
Wild Rice with Dried Fruit and Pecans
Herbed Jasmine Rice
Glazed Carrots
Green Beans with Roasted Peppers and Roast Garlic
Baby Vegetable Medley
Grilled Asparagus
Broccoli Au Gratin or Lemon Butter
Summer Vegetable Medley
Sesame Snow Peas

A Little Bit Fancier

Birds of a Feather

Truffled Statler Breast of Chicken, Mushroom Risotto, Grilled Asparagus, Truffle Jus
Coq Au Vin with Fingerling Potatoes, Aromatic Vegetables and Red Wine Sauce
Maple Roasted Duck Breast with Cardamom Sweet Potatoes and Roasted Beets
Cinnamon Spiced Quail, Wild Rice, Sweet Potato Cake, Sauteed Spinach, Apricot Demi Glace

From the Oceans and Rivers

Sesame Tuna with Wasabi Mashed Potatoes, Braised Bok Choy, Soy Ginger Reduction
Cornmeal Crusted Trout, Slab Bacon and Shrimp Grits, Grilled Zucchini, Brown Butter Pecan
Grilled Swordfish Piccata, Sauteed Swiss Chard, Roasted Fingerling Potatoes
Fennel Crusted Sea Scallops, Butternut Squash, Sauteed Spinach, Hazelnut Butter Sauce
Herbed Chilean Sea Bass, Red Pepper Risotto Cake, Wilted Arugula, Tomato Broth

From the Pastures

Grilled Sirloin Steak, Pancetta Potato Cake, Grilled Asparagus, Yellow Ketchup, Steak Sauce
Bacon Wrapped Beef Tenderloin, Seared Scallop, Lobster Mashed Potatoes and Asparagus
Goat Cheese Crusted Rack of Lamb, White Bean Stew, Swiss Chard, Rosemary Demi Glace
5 Spice Pork Tenderloin, Sweet Potato Hash, Napa Cabbage, Pear Relish
Veal Ossobuco, Saffron Risotto, Aromatic Vegetables, Reduction Sauce

Putting it all Together – Themed Dinners

Casablana Dinner- A Night in North Africa

Medjool Date stuffed with Goat Cheese, Rosemary and Carrot
Zucchini Mint Pancake with Smoked Salmon and Avocado
Cinnamon Scented Lamb on Chickpea Cake with Tomato Mint Salad
Spicy Harissa Chicken Skewer with Cool Cucumber Yogurt Dip
Spanakopita with Olive Tapenade
Middle Eastern Mezze Display with Hummus, Tabouleh and Baba Ghanoush
Marinated Olives, Cous Cous and Grilled Vegetable Salad, Feta Cheese, Grilled
Minted Eggplant, Orzo Salad and served with Grilled Flat Breads
First Course of Kataifi Wrapped Shrimp, White Bean Puree, Tomato and Olive Salad
Za’tar Crusted Rack of Lamb, Cous Cous with Dried Fruit and Pignoli, Cardamom Scented Baby Carrots
Baklava with Rose Water Sorbet

Celebration of the West

Roasted Beet and Shallot, Walnut and Goat Cheese on Crispy Beet Chip
Mini Grilled Pizza with Butternut Squash, Gorgonzola, Onion Jam and Truffle Oil
Tomato Bisque Shooter with Arugula Pesto
Creamed Corn and Fresh Thyme Empanada with Sundried Tomato Aioli
Sesame Crusted Tuna, Wakame, Crispy Jasmine Rice Cake, Honey Soy Reduction

Stationary Seafood Display

Kumumoto and Malpeque Oysters on the Half Shell with Cocktail Sauce, Lemon,
California Almond Romesco and Chardonnay Mignonette
Pacific Salmon Cake- Cooked to Order with Caper Aioli and Tomato Salad
Amuse of Taleggio and Onion Tart with Chardonnay Black Pepper Syrup
First Course of Braised Short Rib Ravioli, Fried Artichoke Heart, Lentil Salad, Natural Reduction Sauce
Soy Seared Alaskan Halibut, Scallion and Shiitake Risotto Cake, Braised Bok Choy, Tomato Ginger Broth Orange Blossom and Honey Crème Brulée with Almond Lace Cookie

Providence Hotel Opening Reception

Open Faced Jerked Chicken Quesadilla with Green Chiles and Jack Cheese
Beef Tenderloin Crostini, Goat Cheese Mashed Potatoes, Shiitake Salad
5 Spice Duck Breast, Sweet Potato Macaroon, Pineapple Salsa
Smoked Trout Mousse on Marble Toasts
Spicy Pork Tenderloin, Crispy Plantain, Mango Chutney
Mushroom Pate on Garlic Crostini, Sundried Tomato Relish
Curry Chicken Salad on Cucumber with Cranberry and Walnuts
Zucchini Mint Pancakes with Smoked Salmon and Avocado Mousse

Grilled Vegetable Antipasto Station
Grilled Vegetables, Italian Tuna Salad, Caponata Agrodolce, Sliced Italian Meats, Panzanella Salad, Marinated Artichoke Hearts, Roasted Peppers, Herbed Frittata, Grilled Portabellas, Olives, Italian Cheeses, White Bean Puree, Crostini and Breadsticks

Pasta Station with Three Selections cooked to order by chef attendant
Three Cheese Ravioli, Fennel, Chicken Sausage, Spinach, Baby Tomatoes, Saffron Sauce
Rigatoni Bolognese with Pork, Beef and Veal in a Light Tomato Sauce
Risotto with Peas, Asparagus, Mushrooms, Parmesan Cheese, Truffle Oil

Carving Station with Two Selections sliced by chef attendant
Dry Rubbed and Smoked Pork Loin with Veggie Slaw and Potato Salad
Fennel Seed, Coriander and Black Pepper Crusted Turkey Breast with Mango Mustard

Dessert Station
House Baked Cookie Selection
Assorted Brownies and Bars
Mini Cupcakes
Assorted Mini Pastry Selection