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Dinner Buffets

Choose Two Salads

  • Tossed garden salad
  • Roasted vegetable salad
  • Ceasar Salad
  • Lo Mein oriental salad
  • Broccoli and cheddar salad
  • Seasonal fresh fruit salad
  • Marinated eggplant with peppers and onions

The Tartan

choose two entrees:

Roasted Peppered Beef Jardiniere
Slow roasted, sliced and topped with a savory red wine demi sauce and roasted root vegetables.

Chicken Marsala
Lightly flavored boneless chicken breast sauteed with Marsala wine and crowned on a bed of Swiss chard. Topped with a mix of domestic and wild mushrooms.

Chicken Valdrastano
Lightly breaded boneless breast of chicken baked and served with shaved prosciutto, spinach, and sliced mushrooms in a arrabbiata sauce.

Lemon Sole Roulades
Lemon Sole fillets stuffed with Swiss chard, bleu cheese, and dried cranberries. Served with Champagne vinagrette.

Herb Rubbed Porkloin
Herbed rubbed porkloin pan seared and served with a rich Merlot shiitake mushroom demi sauce.

Mushroom Moussaka
Layered with mushrooms, tomatoes, and sliced potatoes, all baked in creamy Parmesan sauce.

Wild Mushroom Ravioli
Wild mushroom filled ravioli in Pinot Grigio cream sauce.

Asian Honey Seared Salmon
Marinated in an infusion sauce glaze of honey and teriyaki. Garnished with stir fried sweet carrots and peppers.

Choose Two Salads

  • Seafood Salad
  • Sweet and sour pepperonata
  • Bocconcini and tomato salad
  • Mixed spring greens salad with candied walnuts

The University Grand Buffet

choose two entrees:

Chef Carved Prime Rib of Beef
Served with au jus and horseradish.

Seafood Homard with Pepper Coulis
Shrimp, mussels, clams, scallops, and lobster in garlic white wine spirits with roasted pepper coulis.

Leg of Lamb
Crusted with garlic and herbs, served with red wine demi sauce with a touch of mint. Garnished with mini bread croutons and crumbled bleu cheese.

Romano Crusted Chicken
Topped with plum tomato basil chutney sauce.

Chicken Calvados
Medallions of boneless breast of chicken sauteed in French apple brandy sauce and topped with melted Brie cheese. Garnished with roasted almonds and apple confit.

Pan Seared Salmon with
Crab Meat Bread Pudding
With a delightful curried French mustard sauce.

Choice of 2 salads, two entrees, and chef's choice of vegetable and starch to best complement your meal.

***All entrees are served with rolls & butter, coffee service, and one dessert selection.

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