Impressions Flash Header: Paul 2011, ahi entree, duck entree, caprese, gnocchi, fruit salad
Dinner Buffets
Salad Selections / Choice of Two Mixed Green Salad Spinach Salad Classic Caesar Salad Tomato Caprese Salad New Potato Salad Marinated Vegetable Salad Fresh Fruit Salad Mediterranean Pasta Salad Entree Selections / Choice of One
Dinner Buffet Selections Include Choice of: Two Salad Selections, Dinner Rolls and Butter One Entrée Selection and One Dessert Selection Coffee, Decaf, Hot Tea If more than one choice is made in the entrée selection,the higher priced entrée will be charged
Herb Crusted Loin of Pork  28.00/person Roasted Potatoes Vegetables Green Peppercorn Sauce   Broiled Salmon  33.00/person Vegetable Cous Cous Red Pepper Salsa Caper Cream Sauce  Dijon Crusted Kodiak Rock Fish 31.00/person Wild Rice Pilaf Seasonal Vegetables Spicy Shrimp Veloute   Pan Seared Chicken Breast 29.00/person Mashed potatoes, Seasonal Vegetables Balsamico, Chevre Roasted Red Pepper Cream Sauce   Roast Prime Rib of Beef  Market Price Garlic Roasted Potatoes Seasonal Vegetables Au jus Creamy Horseradish   Slow Braised Pot Roast  27.00/person Mashed Potatoes Seasonal Vegetables Red Wine Sauce   Vegetable Ratatouille 24.00/person Eggplant, Zucchini, Squash, Tomatoes, Sweet Onions Penne Pasta, Fresh Mozzarella Pesto Cream Sauce
Chocolate Decadence Chocolate Mousse Torte Bourbon Pecan Pie Seasonal Bread Pudding Assorted Baked Cookies and Bars
t Contact Executive Chef Paul Spadora 907-865-9816
Visit Weekly Recipes  from Your Chef Paul Spadora * Menus and Prices are samples only. Prices do not include: Labor Charges, Equipment Charges, Service Charges or Permits. Please Contact Your Chef  for more information.