Dinner Buffet to be served for 1 ½ hours
Buffet Salads
Classic Salad Bowl
Fresh Fields Greens With Tomato Wedges and Cucumber Rounds
Ranch and Raspberry Walnut Vinaigrette Dressings
Traditional Caesar Salad
Croutons, Parmesan Crisps and
Ceasar Dressing.
Fresh Sliced Seasonal Fruit and Berries Display
with yogurt dip
Imported & Domestic Cheese Display
with French Bread and Crackers
Fresh Iced Vegetable Display
Ranch dip
Classic Waldorf Salad
Fresh Apples, Celery and Raisins complete this classic.
Oriental Salad
Soba Noodles, Julienne Peppers, Broccoli
and Green onions with a ginger soy vinaigrette
Marinated Tomato and Cucumber Salad
Tomato wedges, Cucumber slices and Bermuda onions marinated
in a sweet vinaigrette
Italian Pasta Salad
Tri Colored Spiral Pasta tossed in a light Italian Dressing
with Capers Quartered Artichokes, Fresh Garlic,
Kalamata Olives and Feta Cheese
Marinated Antipasto Tray
Artichoke Hearts, Roasted Peppers, Kalamata Olives,
Italian Salami, Broccoli & Goat Cheese
Vegetables & Starches
Wild Rice and Pecans
Garlic Mashed Potatoes
Herb Rice Pilaf
Saffron Rice
Candied Yams
Jalapeno Corn Bread and Chorizo Dressing
Traditional Sage Dressing
Roasted New Potatoes
Calabacitas
Winter Mix Vegetables
Broccoli Au Gratin
Green Beans Almondine
Honey Glazed Baby Carrots
Buttered Asparagus
Buffet Entrees
Southwest Grilled Salmon
Grilled Salmon Filet Dusted with red Chile
and finished with sun-dried cranberry orange glaze.
Peppered Top Sirloin
Sirloin Steak fingers topped with a Mushroom Ragout.
Roasted Ancho Pork Loin
Rubbed with Ancho Chili and topped with a Roasted Corn Chipolte Sauce.
Steak and Shrimp
Sirloin steak fingers topped with sautéed garlic Bay shrimp.
Spiced Apple Chicken
Apple, Mango and Pecan stuffed breast of chicken.
Finished with Mulled wine sauce.
Santa Fe Stuffed Chicken
Chicken Breast stuffed with roasted corn and cilantro dressing.
Rolled in a tortilla crust and finished with red Chile sauce.
Almond Crusted Halibut Filet
Topped with sauce American and bay shrimp.
Apple Cider Glazed Turkey
Buttery Turkey Breast served with Sage Stuffing.
English Roast Prime Rib
Served with Yorkshire pudding and creamy horseradish sauce.
Winter Vegetable Tort
Grilled & Marinated Portabella, Roasted Red Pepper, Zucchini,
Yellow Squash, Red Onion and Tomato Tort
served on a Bed of Black Bean & Corn Relish w/ Red Pepper Coulis.
2 Entrée Buffet
per person
50 person minimum
Choice of:
5 Salads
1 Vegetables
1 Starch
2 Entrées
3 Entrée Buffet
per person
50 person minimum
Choice of:
5 Salads
1 Vegetables
2 Starches
3 Entrées
4 Entrée Buffet
per person
75 person minimum
Choice of:
5 Salads
1 Vegetables
2 Starchs
4 Entrées
A carving station can be added for an additional $2.00 per person.
All Buffets Served with Specialty Rolls & Butter,
Chef’s Selection of Assorted Holiday Desserts,
Coffee, Decaf Coffee, Iced tea
Prices subject to service charge
and New Mexico gross receipts tax.
