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Continental Breakfasts - Saturday and Sunday (no charge)

• Fresh fruit
• Freshly baked bagels
• Assorted muffins and breakfast bread
• Mini all-butter croissants served with butter, preserves, and cream cheese

Saturday Buffet Lunch (Price: $25.00, Students: $10.00)

• Salad : Organic mixed field green salad, spinach, poached bosco pear, aged gorgonzola. Served with raspberry vinaigrette
• Entrees:
  • Scallopini of Chicken: Breaded breast of chicken with an essence of California lemon, pan-roasted to golden brown with a wild mushroom vinaigrette
  • Carribean Skirt Steak with Red Onion Mojo: Beef tenderloin marinate with citrus olive oil, and onion
  • Assorted bread and rolls
• On the Side
  • Potato Puree: Light mashed potatoes served mixed with roasted garlic, bleu cheese
  • Grilled vegetables: Fresh vegetables marinated in extra-virgin olive oil and garlic, then grilled. Selections include: Sweet red, yellow, and green bell peppers, eggplants, carrots, Italian zucchini, green onion, asparagus. Served with a sweet balsamic reduction drizzle.
• Beverage Service: Coffee, Decaffinated Coffee, Tea (hot and iced) Lemonade, Water
• Deserts: Assorted cookies and brownies

We have also ordered a limited number of Vegan lunches: Vegetable Tarte Tatin Vegetable version of the classic upside-down pie, combining rice, garlic, onions, and olives

Sunday Buffet Lunch (Price: $25.00, Students: $10.00)

• Salad : Baby spinach and basil salad, with sliced strawberries, crisp pancetta and sliced fresh mozzarella with a balsamic vinaigrette
• Entrees:
  • Roasted Chicken: Organic chicken breast basted with a truffle mushroom butter and served with natural rosemary jus
  • Lemon Grass Poached Salmon: Filet of salmon in a lemon base caper sauce
  • Assorted bread and rolls
• On the Side
  • Wild rice pilaf
  • Grilled vegetables: Fresh vegetables marinated in extra olive oil and garlic, then grilled. Selections include: Sweet red, yellow, and green bell peppers, eggplants, carrots, Italian zucchini, green onion, asparagus. Served with a sweet balsamic reduction drizzle.
• Beverage Service: Coffee, Decaffinated Coffee, Tea (hot and iced) Lemonade, Water
• Deserts: Assorted cookies and brownies

We have also ordered a limited number of Vegan lunches: Vegetable Tarte Tatin Vegetable version of the classic upside-down pie, combining rice, garlic, onions, and olives

Saturday Buffet Dinner (Price: $50.00, Students: $15.00)

• Passed Hors D"oeuvres
  • Marinated Baby Lamb Chops rubbed with olive oil, garlic and cumin served with a rosemary jus
  • Maryland Mini Crab Cakes
  • Asian Chicken Satay: Marinated chicken on bamboo skewers, grilled and served with peanut and sesame sauce
• Salad : Mixed greens with walnuts, bleu cheese, red onions served with balsamic vinaigrette
• Entrees:
  • Beef Tenderloin Carving Station: Angus beef tenderloin carved on site accompanied by a horseradish sauce and a red onion marmalade
  • Roasted Chicken Breast: stuffed with feta cheese and spinach drizzled with a light creamy sauce
  • Assorted bread and rolls
• On the Side
  • Tri-Color Tortellini
  • Asparagus
• Beverage Service: Coffee, Decaffinated Coffee, Tea (hot and iced) Lemonade, Water
• Deserts: Assorted pick-up sweets

We have also ordered a limited number of Vegan dinners: Caramelized onion and vegetables lasagna

Complimentary glasses of wine will be served at dinner