Island Style BBQ Tropical Fruit Display with Coconut Dipping Sauce Jerk Rubbed Pork Skewers with Pine apple Mint Salsa Bibb lettuce, Mandarin Orange, and Red Onion Salad Roasted Vegetable Medley Hawaiian Rolls with Honey Butter Green onion Fried Rice Grilled Boneless Chicken Breast Teriyaki Beef Tenderloin California LITE Vegetable Crudites with Salsa Oysters on the Half Shell Hickory Smoked Salmon with Lemon Dill Aioli and Toast Points Sliced Turkey Breast with Mushroom Dressing Pasta Primavera Asparagus Vinaigrette Italian RENAISSANCE Mushroom Caps Stuffed with Spicy Turkey Sausage Caesar Salad with Grilled Shrimp and home made Croutons Breadsticks and Ciabatta Spinach Cheese Ravioli in Basil Marinara Sauce Quartered Roasted Chicken with Rosemary and garlic Zucchini and Eggplant Parmesan Sliced Melon with Prosciutto and Lime Mexican FIESTA Ceviche with Blue Corn Tortilla Chips Spinach and Bacon Salad with warm Jalapeno Vinaigrette Spicy Chicken Enchiladas Steak Fajitas with Guacamole, Sour Cream, Peppers, and Onions Cheese and Salsa Quesadillas with Cilantro Sour Cream Steak & Lobster CLUB Spinach Crab Buttons with Spicy Mustard Limestone Lettuce Salas with Lemon Zest Vinaigrette Filet Mignon (carved at the buffet) with Creamy Tarragon Horseradish Half Australian Lobster Tail with Citrus Drawn Butter Trio of Green Beans, Red Potatoes, and Red Bell Pepper in Garlic Aioli Parker house Rolls Terrace View BUFFET Jumbo Alaska Shrimp and Stone Crab Claws with Cocktail Sauce Pesto and Warm Brie Wrapped In Puff Pasty Toast Points and Water Crackers California Mesclun Salad Roasted Prime Rib with Creamy Horseradish Poached Norwegian Salmon with Dijon Mustard Cream Sauce Baby Red Potatoes in Garlic Olive Oil French Green Beans Dinner Knots and Sweet Butter
