At Buffet Receptions food is presented in one centralized, traditional buffet where guests are at liberty to choose menu items and plate their own meal. Tables are invited to visit the buffet in an orderly fashion to lessen waiting, a process supervised and orchestrated by the reception coordinator. The Buffet offers the choice of all items and guests make decisions based on visual interest. Guests may socialize away from their table while visiting the buffet, however they will likely move through the buffet with people from their table. All guests can be seated for a served or pre-set salad to begin the meal in unison. Guests may finish eating at slightly different times, which can create a more casual atmosphere. Consideration should be given to the number of guests when choosing this service format.
SAMPLE MENU
Buffet Reception with Polish and Ukrainian Elements
Passed Hors d’oeuvres
Miniature Potato Pancakes with Smoked Trout and Sour Cream
Beef Tenderloin & Mushroom Skewer with Our Signature Spices
Blue Cheese and Walnut Toast with Pear Chutney
Stationary Hors d’oeuvres
Display of Fresh Seasonal Fruits
Selection of Domestic and Imported Cheeses
Wisconsin Brie, Swiss Gruyere, Danish Blue and Aged Dutch Gouda
Plain and Fancy Crackers
Mediterranean Shrimp Dip, served warm in a chafer
Toast Points and Mini Croustades
Fresh Medjool Dates filled with Chorizo, wrapped in Bacon
Pirozhki
Beef, Mushroom and Onion
Potato and Dill
Dinner Buffet
Borscht with Sour Cream
Garlic Bread
Roasted Pork Loin Roulade, Carved by a Chef
Pork Loin filled with Spinach, Caramelized Onions and Dill
Pan Gravy or Horseradish Sauce
Chicken Breast Kiev
Natural Sauce
Atlantic Salmon with Pistachio Nut Crust
Citrus Butter Sauce
Salad of Romaine and Leaf Lettuce, Sliced Strawberries, Toasted Almonds and Red Grapes
Poppy Seed Dressing
Roasted Baby New Potatoes with Chive Butter
Green Beans with Butternut Squash
Yukon Gold Potatoes with Cabbage and Peas
Roasted Root Vegetables with Thyme and Parsley
Beets, Turnips, Rutabagas, Carrots, Parsnips & Sweet Potatoes
Cottage Dill Rolls and Dark Rye Bread
SAMPLE MENU
Barbecue Buffet with Oyster and Shrimp Station
Fruit and Cheese Tables
Display of Fresh Seasonal Fruits
Selection of Domestic and Imported Cheeses
Vermont Grafton Village Cheddar, German Cambazola
Piemento Cheese
Plain and Fancy Crackers
Chesapeake Cheddar Biscuits with Edwards Ham Pâté
Platter of Fresh and Pickled Vegetables
Sugar Snap Peas, Celery Hearts, Grape Tomatoes, Broccoli, Sweet Peppers, Baby Carrots,
Squash Pickles, Pickled Okra, Pickled Asparagus and Pickled Beets
Roasted Garlic Dip
Oyster & Shrimp Station
Oysters from Chesapeake Bay and Eastern Shore
Raw on the ½ Shell and Roasted
Tabasco, Lemons, Remoulade Sauce and Gribiche Sauce
Grilled Lemon Pepper Shrimp on bamboo forks
Pre-Set Salad at the Guest Tables
Wedge of Iceberg Lettuce
Virginia Apples, Spiced Pecans and Pancetta
Blue Cheese Toast
Buttermilk Ranch Dressing
Dinner Buffet
Our Own Slow Cooked Pulled Pork Barbeque Smoked with Hickory for 12 hours
Carolina Vinegar based Sauce, Virginia Style BBQ Sauce, and Kansas City Style
Grilled Chile-Coriander Chicken Breast
Mango Habeñero Salsa and Smokey Tomato Poblano Pepper Salsa
Texas Style Beef Brisket, Carved by a Chef
Cherry Cola Barbeque Sauce
Buffet Sides
Southern Style Corn Pudding
Snap Green Beans with Roasted Turnips
Broccoli with Butternut Squash
Baby Redskin Potatoes with Truffle Butter
Challah Slider Rolls and Grilled Rosemary Flatbread
SAMPLE MENU
Autumn Southern Buffet Reception
Butlered Hors d’ oeuvres
Brie, Peach and Peanut Tarts
Southern Cheddar Cheese Straws
Hors d’oeuvres on the Pollard Room Table
A Selection of Domestic and Imported Cheeses
Vermont Grafton Village Cheddar, French Brie and New York Smoked Gouda
An Arrangement of Fresh Fall Fruits
Warm Sherry Crab Dip
French Bread Rounds
Display of Fresh & Pickled Vegetables
Grape Tomatoes, Sweet Peppers, Button Mushrooms, French Green Beans,
Baby Carrots, Asparagus Pickles, Pickled Baby Beets and Squash Pickles
Creamy Caesar Dip and French Vinaigrette
Dinner Buffet
Salad of Romaine and Leaf Lettuce
Diced Virginia Apples, Dried Cranberries, Toasted Walnuts & Red Grapes
Sherry Vinaigrette
Pork Loin stuffed with Dried Fruits, Sliced at the buffet
Bourbon Sauce
Our Signature Chicken Chesapeake
Chicken Breast filled with Surry Ham, Chives and Monterey Jack
Natural Sauce
Sautéed Carolina Shrimp in a Light Barbeque Sauce with Stone Ground Grits
Potato Bar
Twice Baked Idaho Potatoes with Sour Cream, Chives and Parmesan Cheese
Grilled Yukon Gold Potatoes with Fresh Thyme
Roasted Baby New Potatoes with Fresh Herbs and Butter
Sweet Potato Casserole with Pecan Topping
Sautéed French Green Beans with Butternut Squash
Medley of Broccoli, Cauliflower and Baby Carrots
Corn Bread Sticks and Colonial Sally Lunn Bread
