harmonious
Lunch and Dinner Buffets
LUNCH AND DINNER BUFFETS
Create your own custom buffet using our menus below or incorporate items from any of our Food Stations.
THE SIENNA BUFFET
25 PERSON MINIMUM
Choice of 2 Gourmet Sandwiches
Choice of 1 Pasta
Choice of 1 Salad
Individually Wrapped Potato Chips
Premium Plastic Cutlery
Full Service (1-hour Service)
Our Staff will Setup and Breakdown the Buffet
THE VERONA BUFFET
30 PERSON MINIMUM
Choice of 2 Entrees (Tier 1)
Choice of 1 Pasta
Choice of 2 Sides
Choice of 1 Salad
Brioche Knot Rolls
Premium Plastic Cutlery
Full Service (1-hour Service)
Our Staff will Setup and Breakdown the Buffet
Premium Presentation and Décor
THE CATANIA BUFFET
30 person minimum
The Grazing Station
Choice of 2 Entrees (Tier 1 or 2)
Choice of 2 Pastas
Choice of 3 Sides
Choice of 1 Salad
Brioche Knot Rolls
Premium Plastic Cutlery
Full Service (2-hour Service)
Our Staff will Setup and Breakdown the Buffet
Premium Presentation and Décor
Optional Add-ons:
Seafood Tower
Butler-Passed Appetizers
Pasta
Baked Penne Pomodoro with Fresh Mozzarella
Our housemade marinara, penne pasta, and fresh mozzarella baked to perfection
(GFO, NF, V)
Rigatoni Bolognese
Veal, pork and beef Bolognese sauce simmered in stock and tossed with rigatoni pasta and finished with grated Pecorino Romano
(GFO, NF, DFO)
Stuffed Shells
Jumbo pasta shells stuffed with Italian Sausage and Ricotta cheese, and baked with our housemade marinara
(NF, VO)
Tortellini Rosa
Cheese tortellini tossed in a creamy tomato sauce and topped with grated cheese
(NF, V)
Pesto Farfalle with Grilled Chicken
Al dente farfalle pasta, tossed in basil pesto and grilled chicken
(GFO)
Penne alla Vodka
The classic vodka sauce, finished with cream, and tossed with al dente penne pasta
(GFO, NF, V)
Fettuccine Alfredo
Our housemade alfredo sauce, tossed in fettucine or pasta of choice
(GFO, NF, V)
Shrimp Scampi
Sauteed shrimp in garlic, parsley and white wine and tossed in pasta of choice
(GFO, DFO, NF, V)
Three-Cheese Creamy Mac and Cheese
An indulgent classic with our three-cheese bechamel sauce (aged cheddar, Monterey jack and gruyere) topped with buttery panko and broiled until golden brown
(NF)
ENTREES (TIER 1)
Crispy Orange Chicken
Bite-size crispy chicken glazed in a zesty orange sauce made with fresh oranges, soy sauce, green onion, and sesame seeds
(GFO, DF, NF)
Bourbon Chicken
(GFO, DFO, NF)
Bacon-Wrapped Pesto
Pork Loin
Roasted pork loin, stuffed with pesto and wrapped in applewood smoked bacon
(GF, DF)
Italian Sausage and Peppers Affogato Skillet
Sweet Italian sausage and sauteed bell peppers, simmered in cast iron skillets with our homemade marinara sauce and topped with fresh mozzarella
(GF, DFO, NF)
Chicken Teriyaki
Stir-fried chicken with soy sauce, brown sugar, baby corn, peppers, water chestnuts, and sesame seeds
(GFO, DF, NF)
Vegetarian Enchiladas
Flour tortillas stuffed with black beans, roasted peppers, broccoli, and spinach, topped with Mexican salsa roja and cheese
(NF, V)
Chicken Francese
(GFO, NF)
Chicken Piccata
Crispy pan-seared chicken breasts with lemon butter sauce and capers
(GFO, NF)
Chicken Marsala
Sauteed chicken breasts simmered in a rich and flavorful sauce of Marsala wine and mushrooms, and finished with a touch of cream and fresh herbs
(NF)
Eggplant Rollatini
Thinly sliced eggplant rolled with a creamy blend of ricotta, parmesan, and mozzarella, lightly breaded and baked in savory marinara.
(GFO, NF, V)
Arroz con Pollo
Traditional Latin American dish made with chicken thighs, herbs, olives, lemon juice, and yellow rice
(GF, NF)
Mongolian Beef
Flank steak stir-fried with soy sauce, brown sugar, garlic, green onions, and broccoli
(GFO, DF, NF)
Crispy Buttermilk
Chicken Tenders
Chicken tenders, brined in buttermilk, and fried to a golden brown
(GFO, NF)
Sliders Three-Ways
Pesto-fontina sliders, sharp cheddar sliders, bacon-jam sliders
(NF)
KOREAN LAMB CHOPS
Grilled lamb chops with tangy Korean marinade
(GF, DF, NF)
TUSCAN CHICKEN
Thin chicken breasts, lightly fried, simmered in cream with parmesan cheese and sun-dried tomatoes
(GFO, NF)
PEPPER-ENCRUSTED FILET OF BEEF
Beef tenderloin, encrusted in black pepper and herbs, seared, and slow-roasted. Served with demi-glace reduction
(GFO, DF, NF)
FRIED FLOUNDER
OREGANATA
Crispy filet of flounder drizzled with lemon garlic butter sauce
(GFO, NF, V)
Entrees (Tier 2)
Veal Marsala
Thinly pounded veal cutlets, pan fried, and simmered in rich Marsala wine and mushrooms
(GFO, NF)
Beef Wellington
Center-cut beef tenderloin, wrapped in a layer of mushroom duxelles and prosciutto, encased in golden puff pastry.
(NF)
Braised Short Ribs
Tender beef short ribs seared and braised in rich Beaujolais wine and aromatic herbs
(GF, NF)
Sunset Scallops
Pan seared sea scallops in a grapefruit beurre blanc and served with optional polenta cakes
(GFO, NF, V)
Churrasco
Grilled churrasco flank steak, marinated in and served with our housemade chimichurri sauce
(GF, DF, NF)
Maryland Crab Cakes
Golden, pan-seared crab cakes made with Maryland lump crabmeat, fresh herbs, diced peppers, a hint of lemon, and served with tangy remoulade sauce
(GFO, NF, V)
CAJUN SALMON
Broiled salmon filets encrusted in Cajun spices
(GF, DF, NF, V)
Maryland Crab Cakes
Golden, pan-seared crab cakes made with Maryland lump crabmeat, fresh herbs, diced peppers, a hint of lemon, and served with tangy remoulade sauce
(GFO, NF, V)
Sides
Green Beans Almondine
(GF, V)
Mexican Street Corn
Grilled corn kernels in a creamy, tangy mixture of mayo, sour cream and lime juice, and coated with cotija cheese and chili powder. Served cold.
(GF, NF, V)
Cilantro-Lime Jasmine Rice
SWEET POTATO WEDGES WITH ORANGE HONEY
Maple Glazed Carrots
Braised baby carrots, pan-seared in French-style butter, and caramelized with maple syrup
(GF, DFO, NF, V)
Roasted Garlic Mashed Potatoes
Red potatoes, sauteed in butter, and roasted with rosemary and spices
(GF, NF, V)
Chorizo Rice
Rosemary Roasted Red Potatoes
KIMICHI FRIED RICE
THAI CURRY AND WHITE RICE
Salads
The Wedge
Caprese
THE WALDORF
Arugula & Goat Cheese
CAESAR SALAD
Garden Salad
HARVEST SALAD
Mesclun mixed greens with apples, candied pecans, goat cheese, dried cranberries in a red vinaigrette
(GF, DFO, NFO, V)
GREEK HORIATIKI SALAD
Rustic Mediterranean salad with olives, feta cheese, capers, green and red bell peppers, tossed with citrus olive oil
(GF, NF, V)
