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LUNCHEON MENU

ENTREES

Pasta with Meat Sauce

Italian Meat Lasagna

Eggplant Parmesan

Ricotta or Spinach Stuffed Shells

Greek Spinach Pie with Feta

Chicken, Broccoli & Pasta

Chicken Picatta or Marsala

Boneless Chicken Parmesan

Sausages, Peppers & Onions

Sausage, Peppers & Potatoes

Pineapple Baked Spiral Ham

Roasted Turkey Breast au jus

SANDWICHES OR WRAPS

$15.00 per dozen / 3 dozen minimum per selection

Smoked or Roast Turkey & Cranberry Dill Mayonnaise

Roast Beef with Garlic Tarragon Mayonnaise

Honey Mustard, Lemon Pepper, or Tarragon Chicken Salad

Honey Ham with Honey Mustard, Cucumbers & Sprouts

Honey Ham with Herbed Cheese & Roasted Red Peppers

Baked Pineapple Glazed Ham Salad

Garden Tuna & Dill Salad

Lemon Dill Seafood Salad

SALADS

$1.75 pp

Tossed Fresh Vegetable Garden Salad

Greek Pasta Salad with Kalamata Olives & Feta

Lemon Rosemary Caesar Salad

Wild Field Greens Salad with Toasted Almonds & Mandarin Oranges

Spinach Salad with Mushrooms, Carrots, Eggs & Bacon

Creamy Dill Red Bliss Potato Salad

Marinated Vegetable Pasta Salad

Sun Dried Tomato Pasta with Toasted Pine Nuts

Pepperoni Ranch Pasta Salad

Fresh Fruit Salad

LUNCHEON PACKAGES 2010

Package One

Three Sandwich Selections

One Salad Selections

Relish Tray, Potato Chips

Assorted Mini Pastry Trays

Chilled Beverage Selections

$10.95 pp

Package Two

One Entrée Selection

Three Sandwich Selections

One Salad Selections

Relish Tray, Potato Chips

Assorted Mini Pastry Trays

Chilled Beverage Selections

$12.95 pp

Package Three

Two Entrée Selection

Three Sandwich Selections

Two Salad Selections

Relish Tray, Potato Chips

Assorted Mini Pastry Trays

Chilled Beverage Selections

$14.95 pp

 

Provisions

China & Linens   @ $5.00-$8.00 pp

Sturdy Paper & Plastics   $2.00 pp

 

Service

Delivery / No Retrieval / No Equipment   $25.00

Delivery / Retrieval / Equipment Rental   $75.00

Buffet Attendant   /   $100 per 50 Guests

Full Event Staffing   /   begins at $5.00 pp

Additional Fees

6.25% Mass Tax

15% Gratuity


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Last modified: 04/10/10 12:39 PM