2011 BANQUET POLICIES
Cocktail Parties & Buffets
All buffets require a minimum of 35 guests.

Le Petit Hors D’oeuvres
If you and your guests love many selections of food then Le Petit Hors D’oeuvres buffet is one option.

One Seasonal Exhibition (fruit display).
Choice of 4 Hors d’Oeuvres.

$25.00 per Quest

The Good Life Hors D’oeuvres Party
The perfect cocktail party package to entertain friends and family.

Includes one Host Standard Bar Package
Choice of one salad, dessert, or pasta station
Choice of 3 Cold/Hot Hors d’Oeuvres
Choice of 2 Select Hors d’ Oeuvres

$52.00 per Guest

* Excluding beef roundship.

The Traditional Buffet
The Traditional Dinner Buffet is your basic buffet package.
Included in the package is one choice of one of the following Exhibition displays: The Crisper (Vegetable Display), The Seasonal (Fruit Display), the Salad Station. Also included are a choice of two entrees and one choice of starch.
The price is determined by the choice of station below.
(Requires a $150.00 Chef Attendance fee)

ENTRÉE CHOICES

Grilled Salmon – with a Creamy Dill Sauce
Trout Almandine – sautéed with almonds in a lemon butter sauce
Chicken or Beef Brochettes – with Mushroom Sauce
Stuffed Chicken – Nouvelle Cuisine
Chicken Marsala – browned chicken in Marsala Wine Sauce with mushrooms
Pasta Primavera – fresh pasta and vegetables tossed in a light herb sauce

STARCH CHOICES

Rosemary Garlic Mashed Potatoes
Twice Baked Potato
Wild Rice Pilaf

$42.00 per Guest

Includes Chef Selection of Seasonal Vegetables.

* A $150.00 chef attendant fee is required for each station.

Lake Vargo’s Buffet
For a buffet with some extra choices, try the Lake Vargo’s Buffet. Included in the package are one choice of any Exhibition displays or the Salad Station, a choice of two entrees and and two choices of starch, and also a Tenderloin Carvery
Requires a $150.00 Chef Attendance fee.

ENTRÉE CHOICES

Stuffed Cornish Hen – stuffed with Wild Rice and topped with Sweet Herb Sauce
Chicken Vargo’s – stuffed with spinach, feta cheese, sun-dried tomatoes, and mushrooms
Roast Pork Loin – rubbed with garlic and rosemary over White Wine Gravy
Chicken Parmesan – breaded and covered with Parmesan and Monterey cheeses
Pecan Crusted Flounder – coated with bread, Pecan Creole seasoning and baked
Snapper Pontchartrain – topped with Crabmeat, Shrimp, Artichoke and Cardinal Sauce

STARCH CHOICES

Rosemary Garlic Mashed Potatoes
Roasted Red Potatoes
Saffron Rice

$70.00 per Guest

Includes Chef Selection of Seasonal Vegetables.

The Feast
This is not for the faint of heart. Guarantee to make sure your guests go home full.
Requires a $150.00 Chef Attendance fee.