Chef Attended Sit Down Buffet Dinner

Passed Hors d’ oeuvres
Skewered Teriyaki Chicken & Spanifopita

Salad
Seasonal Mixed Greens with Pear Tomatoes, Julienne Carrots & White Balsamic Vinaigrette

Main Course
Herb Crusted Chicken Breast with Charleston Red Rice & Artichoke Stew

Low Country Veal Meatloaf Roasted Garlic Sauce & Parmesan Mashed Potatoes

Roast Beef Tips with Sherried Mushroom Sauce &
Tomato Egg Pasta

Rigatoni Pasta with Portobello Mushrooms, Spinach & Yellow Squash

Vegetables
“Chef’s Choice”

Assorted Breads & Rolls