Buffets

All food and beverage will be subject to sales tax. Group guarantee must be received at least five working days prior to the function. Cancellation of event is not received; the estimate count becomes the guarantee for minimum billing purposes. If the event is cancelled less than three calendar days prior to the event, the full food and beverage estimate will be billed. Cancellation of event seven calendar days prior to the event, 50% of the food and beverage will be billed.

Full service china $6.50 per person.

Minimum of 35 people for buffets
1st Buffet: 2 salads, 2 vegetables, 2 starches, 2 entrees 24.00/30.00
2nd Buffet: 2 salads, 2 vegetables, 2 starches, 3 entrees 27.00/34.00

3rd Buffet: 2 salads, 1 vegetable, 1 starch, 2 entrees 20.00/25.00

4th Buffet: 2 salads, 1 vegetable, 1 starch, 1 entrée 16.00/20.00

5th Buffet 1 salads, 1 vegetable, 1 starch, 1 meat, chef’s choice of dessert 16.00/20.00

1^st price regular/2^nd price Fountainview

• Tossed salad with Ranch and Italian dressing
• Seasonal Fruit Cocktail
• Greek Salad, with Feta Cheese, Green Onions, Tomatoes, Olives and House
• Vinaigrette
• Pasta Salad with Grilled Asparagus, Roasted Corn and Fresh Herb Dressing
• Green Bean & Potato Salad Creole Mustard Dressing
• Marinated Shrimp & Orzo Pasta Salad tossed with a Dijon Mustard Vinaigrette
• Creamy Coleslaw 
• Black Bean and Corn Salad
• Caesar Salad, Fresh Crisp Romaine, Croutons, Shaved Parmesan Cheese with Caesar Dressing
• Broccoli and Cheddar Cheese Salad
• Tomato, Onion and Swiss Cheese Salad tossed with Italian Balsamic Dressing
• Twice Baked Potato Salad, Sour Cream, Bacon Bits and Green Onions

• Creamy Duchess Potatoes
• Twice Smashed Potatoes with Bacon Bits and Cheddar Cheese
• Oven Roasted Garlic and Thyme Potatoes
• Green Onion and Parmesan Cheese Scalloped Potatoes
• Rice Pilaf with Toasted Orzo
• Bowtie Alfredo
• Penne Pasta Primavera with White Wine Parmesan Sauce
• Baked Rigatoni with Basil Tomato Sauce
• Baby Carrots with a Sweet Ginger Butter
• Buttered Sweet Corn with Roasted Red Peppers & Herbs
• Mixed Vegetable Medley with a Chicken Glaze
• Leek and Corn Au Gratin
• Green Beans Provencale
• Italian Seasoned Mixed Vegetables
• Steamed Broccoli with Cheese Sauce
• Green Beans with Caramelized Onions and Almonds

• Sweet and Smokey Baked Chicken with a Orange Glace
• Chicken Chasseur (Hunter Style Chicken) Mushrooms, Tomatoes and Herbs
• Oven Roasted Chicken Saltimbocca with a Sage Butter Sauce
• Herb-Apricot Grilled Chicken
• Meat Lasagna or Vegetable Lasagna
• Seared Pork Loin with Apple Honey Glace
• Roasted Pork with a Red wine Cranberry Glaze
• Herb Crusted Pork Loin with a Parsley Shallot Sauce
• Fire Grilled Pork Tenderloin with a Grilled Pineapple Salsa
• BBQ Spice-Rubbed Pork Tenderloin with a Sweet Chile Mustard Sauce
• Baked Salmon with a Lemon Dill Beurre Blanc
• Roasted Cod Filet, Cherry Tomato Artichoke Relish
• Lightly Breaded Catfish with a Pecan Butter
• Slow Roasted Sirloin with Cabernet Sauce
• Sirloin Au Poivre with a Sun-dried Tomato Demi Glace Sauce
• Beef Tips with Caramelized Onions & Amber Lager

All Buffets are served with Rolls and Butter, Coffee and Tea