Buffet Menu Catering to Your
Memorable Momemts

Oven Baked Chicken: An eight Piece cut up, marinated and baked until golden

Hot Rod’s Meatloaf: Turkey or Beef Baked and served with a light Herb Infused Gravy

Beef Pot Roast: Slow Roasted with Red Potatoes, Baby Carrots, Celery, and Onions

Blackened Catfish: Blackened in Cajun Seasoning and topped with Colored Peppers

Herb Roasted Pork Loin: Seasoned in a Garlic and Rosemary rub then oven roasted

Blackened Salmon: Center Cut Salmon Fillet, coated in an array of Cajun spices

Beef Pot Roast: Slow Roasted with Red Potatoes, Baby Carrots, Celery, and Onions

Chicken Florentine: Chicken Breast, stuffed with Spinach, Mushrooms, and Parmesan

Grilled Marinated Beef Tenderloin: Served with an Bordelaise Sauce with Mushrooms
Center Cut Salmon Fillet: Baked and adorned with a Shrimp Champagne Sauce

Herb Roasted Potatoes
Mashed Potatoes
Light and Fluffy Yellow or Rice
Candied Yams
Southern Baked Macaroni and Cheese….….add $2.50 pp

Sautéed Garlic Green Beans
Vegetable Medley
Collard Greens
Sautéed Broccoli
Greek Marinated Grilled Vegetables……add $2.50 pp
Sautéed Asparagus…………………..add $2.50 pp

Caesar Salad : Romaine lettuce, Creamy Caesar Dressing, Crunchy Garlic Croutons and Parmesan

Spinach Salad: Baby Spinach, Fresh Sliced Strawberries and thinly sliced Red Onion served with Balsamic

Spring Garden Salad: Mixed Baby Greens with Grape Tomatoes and English Cucumbers, served with
Balsamic Vinaigrette and Ranch Dressing.