BUFFET MENUS
Your choice of buffet includes Assorted Rolls & Sweet Butter, Chef’s Seasonal Vegetables, Full Coffee and Tea Service.
Please select (2) entrees:
Buffet 1
Roast Sirloin with choron sauce
Pan Seared Chicken Breast with mustard, rosemary and capers
Grilled Atlantic Salmon, lemon thyme beurre blanc
Butternut Squash Ravioli with brown sage butter and reggiano Parmesan
Buffet 2
Pan Seared Pork Medallions with apples and essence of Riesling
Spiral Stuffed Breast of Chicken, basil cream sauce
Atlantic Salmon in a Potato Crust on Mediterranean relish,
citrus beurre blanc
Carved New York Strip Loin, herb crust and
Porcini mushroom demi-glace
Buffet 3
Carved Roast Tenderloin of Beef, sauce Choron
Roast Leg of Lamb, fresh mint jelly glaze
Boneless Breast of Chicken stuffed with duck prosciutto, roasted garlic and fontina cheese, encrusted
with pine nuts and herbs with marsala shallot demi-glace
Pan Seared Sea Bass, spinach, onion and tomato ragout, rock shrimp beurre blanc
Grilled Duck Breast, cranberry orange glaze
Please select (1) starch:
Buttermilk Mashed Potatoes
Roasted Rosemary Red Potatoes
Creamy Parmesan and Sage Polenta
Saffron Basmati Rice
Wild Mushroom Risotto
Please select (3) salads:
Romaine with pears, caramelized pecans
& sundried cranberries, maple Gorgonzola dressing
Butter Lettuce with fresh oranges, avocado and shallot vinaigrette
Round Hill’s Classic Caesar Salad
Fresh Seasonal Fruit
Grilled Vegetable Salad
Tomato and Mozzarella (Seasonal)
Chinese Noodle Salad
Bay Shrimp and Broccoli Salad
Greek Salad
*50 person minimum required on all buffets*
All prices are subject to applicable service charge and state sales tax.
For more information regarding catering, pleae contact Lauren Serwitz (925) 552-4501 or Debbie Sachwitz
(925) 552-4500.
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