Buffet Lunch & Dinner Entrees
Poultry

CHICKEN SHIITAKI WITH TRUFFELED MASH
Boneless chicken breast, shiitaki mushrooms, carrots, asparagus and scallions in creamy vintage cheddar, white wine and garlic sauce in pie pastry and topped with piped mashed potatoes with truffle oil
 
CHICKEN FLORENTINE
Boneless chicken breast stuffed with fresh spinach, portabello mushrooms, cream cheese, Monteray Jack cheese, scallions and fresh herbs topped with apricot hollandaise sauce and garnished with fresh cherries, sautéed apricots and scallions
 
HOLIDAY STYLE STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with imported proscuitto, apricots, provolone cheese, pistachios, mushrooms, celery, herb breadcrumbs and green onions topped with fresh orange slices, sautéed cranberries, pistachios and a cranberry butter sauce
 
CHICKEN BREAST FRANCAISE
Boneless chicken breast in delicate egg batter with a wild mushroom Marsala sauce and garnished with green onion and julienne carrots
 
TANDOORI MASALA CHICKEN
Boneless chicken breast in a mild tandoori masala sauce with sauteed carrots, peas, roasted peppers, tiny new potatoes, raisins and scallion
 
HONEY CURRY CHICKEN
Boneless chicken breast in mild honey curry sauce, with snow peas, mangos, yellow peppers, bananas and green onion
 
CHICKEN WELLINGTON
Boneless chicken breast with goose liver pate or wild mushroom mousse wrapped in puffed pastry and topped with poppy seed, orange roasted peppers and peach hollandaise sauce and pine nuts
 
HERB ROASTED CORNISH HEN
Cornish hen stuffed with wild rice pilaf, plums, cashews, chestnuts, fresh thyme, sage and scallions with a tangy plum-apricot butter sauce
 
GLAZED DUCK BREAST
Boneless duck breast with pearl onions, pecans and apple slices with soy- orange ginger sauce