DINNER

2008 SPIRIT CLASSIC DINNER BUFFET - SAMPLE MENU

SALAD
California Baby Lettuce with Feta Cheese, Olives, Grape Tomatoes and Shredded Carrots topped with a Champagne Vinaigrette and served Family Style

CARVING STATIONS
Roasted Rosemary Beef
Slow Roasted Beef hand carved to order and served with a rich Demi-Glace and Chilled Horseradish Cream

Hand-Carved Cob Smoked Ham
Lean Ham slow-cured over roasted corn cobs for a distinctly rich, smoky flavor, enhanced with Caramelized Apples and a tangy Honey-Mustard Sauce

ENTRÉES
Captain's Stuffed Chicken
Boneless Breast of Chicken stuffed with Dutch Pennsylvania Breading served with a exquisite Morel Sauce

Stuffed Sole
Filet of Sole stuffed with Crabmeat in a White Wine Infusion

Three Cheese Primo Pasta
Rotini Pasta drenched in a delicate Boursin Cheese Sauce and blended with Parmesan and Monterey Jack, then covered with Japanese Breadcrumbs and baked to a creamy, crunchy perfection

Traditional Jambalaya with New Orleans Style Rice
Sautéed Shrimp, Smoked Andouille Sausage, Chicken and Mussels with a mix of Seasoned Vegetables, blended in a rich Creole Rice Pilaf


COMPLIMENTS
Garlic Mashed Potatoes
Fresh Local Harvest Seasonal Vegetables

DESSERTS
Sweet Dessert Trio
Moist Lemon Mousse Shortbread
Oreo Dream Bar
Brulée Rasberry Cheesecake
All served with a variety of Sauces and Whipped Cream

Menu items are subject to change.