2010 LUNCHEON BUFFETS MENU

Sandwiches served either buffet-style or plated

Minimum of 50 guests for buffet-style

CROISSANT SANDWICH

Freshly-baked Croissants stuffed with Tuna Salad, Chicken Salad and Shrimp Salad includes Artichoke and Tomato Salad with Tarragon Vinaigrette Dressing

CHICAGO STYLE DELI BUFFET

An assortment of cold Deli Meats consisting of Raosted Breast of Turkey, Corned Beef and Danish Ham with appropriate condiments and fresh baked breads. Buffet includes Potato Salad, Cole Slaw, Tossed Green Salad with Dressing and Fresh Fruit Platter.

CHEVY CHASE "PAR" LUNCHEON BUFFET

Hot items: Chef-Carved Sirloin of Beef, Chicken Anglaise, Wild Rice Pilaf, Hot German Potato Salad and Seasonal Fresh Vegetables

Cold items: Fresh Fruit Display, Tossed Green Salad with dressings, Creamy Cole Slaw, Cucumber/Tomato Salad and Fresh Bread

ADD Roasted Turkey or Pork with dressing - additional

DESSERTS

Buffets include choice of: Frosted Cake Squares or Cookies or Brownies

Coffee

Tea, Iced Tea, Milk (upon request of server)

Buffets are set up for one hour. Due to Health Department regulations, leftover buffet food will not be packaged "to go".