|
Pelican Room Luncheon Buffet Menu
Luncheon functions must conclude by five p.m.
  
PLATTERS
Assorted Hot and Cold Hors D'oeuvres (Available for both lunch and dinner)
Each selection serves approximately 35-45 people
Gourmet Cheese and Fruit Display with Crackers
Fresh Vegetable Crudités with creamy dill dip
Stuffed grape leaves, hummus,
baba ghanoush, tabbouleh, Greek olives,
and toasted pita points
Smoked Salmon Platter
with water crackers, capers, red onion,
and a creamy horseradish sauce
Roasted Beef Tenderloin
with garlic toast, red onion, capers,
and an array of sauces
Homemade tortilla chips and salsa
ORDER BY THE PIECE
Jumbo Shrimp Cocktail
Medium Shrimp Cocktail
Coconut Shrimp with a plum dipping sauce
Boneless Buffalo Chicken Tenders with blue cheese dressing
Scallops wrapped in bacon
Mini Crab Cakes
Mini Chicken Quesadillas served with sour cream and salsa
Mini Crabmeat Quesadillas served with sour cream and salsa
Coconut Chicken with plum dipping sauce
Spanikopita (spinach and feta cheese in filo pastry)
Teriyaki Chicken on skewers
BBQ or Teriyaki beef on a skewer
Meatballs (Italian or Swedish)
Assorted Finger Sandwiches
SALADS
Pasta Salad
Garden Salad
Caesar Salad
Greek Salad
Dinner Rolls
back to top
Choice of one starch
Choice of one vegetable
sauce
are the same as the Luncheon Buffet Menu
|