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

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.