All entrees are served hot in chafing dishes and include disposable wares, serving utensils and linen tablecloths for service tables. Each meal includes one hour of service and your choice of one vegetable and one starch side dish, tossed salad with dressings and fresh yeast rolls.

Choose one entrée, one starch/veg - $18.95 per person, 15 person minimum

Choose two entrees, two starch/veg - $24.95 per person, 20 person minimum

Choose three entrees, two starch/veg - $27.95 per person, 30 person minimum

• Soy Flank Steak - Marinated, grilled, thinly sliced lean flank steak.
• Beef Tips - Tender beef tips in a savory mushroom sauce.
• Virginia Maple Bourbon Chicken - Quartered chicken, marinated and slow roasted in a maple bourbon glaze.
• Parisian Chicken - All white meat, boneless chicken breast, sauteed with onions and sliced mushrooms and finished with a white wine and sherry sauce.
• Seafood Tettrazzini - Sauteed shrimp, crab meat, mushrooms and onions folded with a creamy sauce and tossed with herbed pasta then baked until golden brown.
• Creole Seafood - Mix of shrimp and scallops with onions and peppers in a spicy dark, cajun sauce.
• Chicken Tortellini Pesto - Tender chunks of chicken with cheese filled pasta in a basil petso sauce.
• Chunky Penne Primavera - Tomatoes, zucchini, yellow squash, onions and roasted red peppers mixed to make a sauce you can eat with a fork.
• Beef or Vegetable Lasagna - Wavy layers of pasta sheets separated by layers of ground beef and sausage; or sauteed onions, garlic and spinach, ricotta, parmesan and mozzarella cheeses and tomato sauce.

• Vegetables - Italian Green Beans in Garlic Butter, Roasted Mixed Vegetables, Country Style Yellow Squash
• Starches - Garlic Mashed Potatoes, Herb Roasted Red Potatoes, White and Wild Rice Blend

Additional Vegetable or Starch Selection - $2.25 per person

* All hot meal orders require a minimum of 15 persons; if you have less than 15 persons please call for alternative menus.

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All on-site event menus are subject to applicable state taxes and 20% service fee which includes all charges for room and table setups, breakdown, linens, plates, utensils, glassware, and service wares.
Events include 4 hours facility usage, 2 hours food service. Additional facility time $100 per hour.
Saturday events on-site must meet $4000 food minimum.
Gratuities are not added. Gratuity is at the discretion of the client.

All off-site event menus are subject to applicable state taxes and 20% service fee which includes all charges for staffing of event and high-quality disposable wares.
Rental charges will be applied to off-site events for linens, plates, utensils, service wares, and glassware where requested.
Delivery charges will apply.
Gratuities are not added. Gratuity is at the discretion of the client.