• Sliced Top Sirloin Aujus/Rstd Potatoes

• Seafood Newburgh/ Duchess Potatoes

• Cheese Tortellini Bolognese

• Southwestern Steak & Pepper Stir-fry

• Roast Italian Herb Chicken

• Italian Sausage, Peppers & Onions

• Teriyaki Chicken & Sesame Stir-Fry

• Penne Pasta & Pink Tomato Basil Sauce

• Teriyaki Beef Stir-fry

• Pasta Shells & Chicken Breast Al Pesto

• Seafood Paella

• Chicken Ala King with Drop Biscuits

• Stuffed Chicken Breast Supreme

• Yukon Gold Whipped Potatoes

• Italian Zucchini Sauté

• Green Beans with Bacon

• Vegetables Au gratin

• Honey Baked Beans

• Roast Pork Loin with Apples

• Vegetable Lasagna Primavera

• Chicken & Broccoli Stir-fry

• Beef Madeira With Whipped Potatoes

• Tortellini & Crabmeat Alfredo Style

• Roast Turkey, Sage Stuffing & Gravy

• Italian Meatballs Parmesan

• Chicken Marsala With Linguini Pasta

• Chicken and Sausage Cacciatore

• Four Cheese Meat Lasagna

• Ham, Green Bean and Potato Casserole

• Baked Ziti Sausage or Meat Sauce

• Chicken Parmesan

• Garlic Roasted Red Bliss Potatoes

• Scalloped Potatoes

• Stir fry Vegetables

• Herb Crusted Salmon Filet

• Crab Stuffed Shrimp

Many More Selections, and Seasonal Specials Just ask!

1. When you plan on serving several hot selections, cold dishes and salads etc.
2. You should figure Full pans yielding an average of 35-40 buffet portions
3. Half pans yielding an average of15-20 buffet portions
4. If you are serving only one hot entree figure 20-25 dinner portions per full pan