Riverside Classic Buffet

Appetizers:

Snacks/Munchies on tables:

Fresh Veggie Dipper Platter

Crisp and colorful, raw and blanched vegetables served in a herb ranch dipping dip.

Salads

Choice of Two:

Mixed Green Tossed Salad

Green leaf lettuce tossed with tomatoes, carrots, cucumbers, red cabbage and red onions with dressings.

Caesar Salad

chef's special seasoned croutons and grated parmesan

Pasta Salad

Tender noodles tossed in a italian sauce with olives

Greek Salad

Hot Buffet:

Rice Pilaf

Wild or basmati rice cooked to perfect tenderness and complemented with herbs and red pepper

Steamed Mixed Vegetables

Broccoli, caroots and califlower steamed to perfection with lemon spices with light skirt of lemon juice

Seasoned Roasted Potatoes

Peeled, lightly rubbed with oil then oven roasted

Whole Roast Baron of Beef

Sliced to order with natural au jus and served with cocktail rolls, dijon mustard, gravy and horseradish creme (carver extra if required)

Seasoned Herb Roast Chicken

Herb seasoned chicken, steam baked - dark meat

Desserts:

Fresh Sliced Fruit

Plump strawberries, ripened melons, hawaiian pineapple, red and green grapes clusters and other seasonal fruits.

Carrot Cake

baked with shredded carrots, cake like form with a layer of sugar cream icing

$25.00