BRECKENRIDGE DINNER BUFFET

Passed Hors d’Oeuvre Selections
(choice of three)

Apricot and Andouille Stuffed Potato
with Cajun Cream Sauce

Egg Rolls
Pork or Shrimp, with Sweet and Spicy Thai Dipping Sauce

Vegetable Spring Rolls
with Tropical Chili Sauce

Proscuitto Wrapped Melon

Mini South of the Border Chicken Tostadas
with Red Chili Cream and Black Olive

Chinese 5 Spice Chicken Salad
with Mandarin Orange on Toasted Wonton Skin

Pot Stickers
Vegetable or Pork, with Sriracha Soy Dipping Sauce

Pot Stickers
with Traditional Barbecue and  Honey Mustard Barbecue Dipping Sauces

Classic Italian Bruschetta
with Tomato and Basil with Toasted Garlic Parmesan Crisps

Deviled Eggs
topped with a selection of Sun Dried Tomatoes, Green Onions or Jalapenos

Three Onion Parmesan Tartlets
with Fresh Thyme

Dinner Buffet

Choice of One Dinner Salad

Lifestyles Garden Salad
Mixed Greens with Diced Tomatoes, Cucumbers, Julienne Carrots,
Red Bell Peppers and Croutons with your choice of two Dressings on the side
Ranch or Bleu Cheese Dressing, Italian, Balsamic Herb, Sun Dried Tomato,
Raspberry or Greek Vinaigrette

Classic Caesar Salad
Crisp Romaine Lettuce tossed with Caesar Dressing, Croutons and
Shredded Parmesan Cheese

Mediterranean Romaine Salad
Romaine Lettuce with Diced Tomatoes, Cucumbers,
Julienne Carrots and Red Bells Peppers
with Caesar and Italian Dressing

California Dreaming Salad
Mixed Field Greens with Bleu Cheese Crumbles, Croutons,
Candied Walnuts and Raspberry Vinaigrette

Classic Baby Spinach Salad
with Toasted Almonds, Crumbled Hard Boiled Egg, and Crisp Croutons
dressed with Balsamic Vinaigrette

Fresh Baby Spinach Salad
with Strawberries Candied Almonds, and Feta Crumbles
tossed with Strawberry Champagne Vinaigrette

Southwestern Caesar Salad
Crisp Romaine with Diced Tomatoes, Red Onion, Fresh Avocado and Roasted Corn tossed with Chipotle Southwest Caesar and topped with
Crispy Blue Corn Tortilla Ribbons

Winter Red and Green Salad
Mixed Greens with Goat Cheese Crumbles, Dried Cranberries and Candied Walnuts
tossed with Raspberry Vinaigrette

Choice of One Side Salad

Relish Tray

Balsamic Penne Pasta
with Fresh Garden Vegetable

Mediterranean Cavatappi Salad

Caribbean Cous Cous Salad

Green Bean and Shaved Fennel
in a Creamy Dilled Dressing

Baker’s Basket Assorted Dinner Rolls
with Whipped Sweet Cream Butter

Choice of Two Entrées

Chicken Veracruz
Grilled Chicken Breast Medallions served in a Tomato Jus with Green Olives, Capers and Roasted Peppers

Grilled Beef Tender Medallions
with Rich Marsala Mushroom Demi Glace

Chicken Picatta
Pan Seared Chicken Breast with White Wine Lemon and Caper Sauce

Vegetable Canneloni
Pasta Tubes filled with Summer Vegetables and Spicy Marinara Sauce

Mediterranean Chicken
Breast of Chicken stuffed with Sun Dried Tomatoes, Spinach and Feta Cheese finished with a Light Basil Cream Sauce

Vegetarian Lasagna
Grilled Vegetables layered with two Cheeses and Creamy Alfredo Sauce

Rosemary Grilled Pork Loin
finished with Dijon Mustard Sauce

Braised Beef Tips
Slow Cooked in Rich Beef Stock and Merlot Wine finished with
Pearl Onions and Mushrooms

Cavatappi with Grilled Chicken
with Zucchini and Oven Dried Tomatoes in a Lemon Basil Sauce

Grilled Salmon Fillets
with Lemon Lime Citrus Cream Sauce

Lifestyles Signature Tilapia Rockefeller
Roasted Fillet of Tilapia topped with Creamed Spinach and Boursin Cheese

Horseradish Crusted Salmon Fillets
with Chilled Dill Cream

Carving Station Selection

Top Round of Beef
served with Creamy Horseradish and Herbed au Jus

Roasted Pork Loin
with Dijon Mustard Sauce

Tom Turkey Breast
with Cranberry Sauce

Herb Crusted Beef Prime Rib
served with Creamy Horseradish and Herbed au Jus
(surcharge applies)

Choice of Two Accompaniments

Roasted Garlic Mashed Potatoes

Fresh Green Beans
with Lemon Zest

Toasted Orzo
with Fresh Herbs

Italian Style Vegetable Medley
Diced Zucchini, Yellow Summer Squash, Bell Pepper, Red Onion and Asparagus sautéed with Garlic and Herbs

Farfalle Pasta
with Basil Pesto Cream

Herb Roasted Baby Red Potatoes

Bruschetta Penne Pasta

Grilled Summer Vegetables
Spears of Carrot, Zucchini and Yellow Sumer Squash, grilled with served with a drizzle of Balsamic Glaze

Sun-Dried Tomato Rice Pilaf

Honey Glazed Baby Carrots

Iced Tea and Coffee Service