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Buffet Dinners
(25 guests or more)
Buffet Dinners include Two Soup or Salads, One Starch, One Vegetable, Two Entrees, Rolls & Butter, One Served Dessert, Iced Tea and Coffee

Soup and Salad Selection:
(Choice of Two of the Following )
Mixed Baby Field Greens with an Array of Julienne Garden Vegetables
Green Valley Grill Caesar Salad
Sliced Fresh Fruit Display
Marinated Grilled Vegetable Display
Soup du Jour

Starch Selection:
(Choice of One of the Following)
GVG Yukon Gold Mashed Potatoes
Mashed Sweet Potatoes
Herb-Roasted Red Potatoes
Potatoes Gratin
GVG Fancy Grits
Mixed Wild and Long Grain Rice

Vegetable:
Chef’s Seasonal Choice of Vegetable

Entrée Selection:
(Choice of Two of the Following)
Chicken Saltimbocca ~ Pan Seared Chicken topped with Crispy Prosciutto and Fresh Sage
Lemon Scented Chicken Breast with Citrus Aioli and Red Pepper Hummus
Herb Crusted Salmon Filet with Saffron Champagne Sauce
Rotisserie-Fired Pork Loin with Spicy Peach Chutney
Pan Seared Tilapia or Mahi with White Wine Bojet Mustard Sauce
and Tomato Chili Relish
Valencia Style Paella with Shrimp, Scallops, Mussels and Chorizo Sausage
Grilled and Sliced Sirloin with Portabella Mushroom Bordelaise
Beef Bourguignonne with Bacon, Pearl Onions and Button Mushrooms

Buffet Dinner Upgrade Options
To be added as one of your 2 choices
Crab Topped Salmon Filet With Red Chili Béarnaise
Whole Roasted Beef Tenderloin With Wild Mushroom Demi-Glace
Lamb Chops With Rosemary Mustard Sauce
Rotisserie-Fired Turkey Breast With Creamy Marsala Sauce and Cranberry Relish
Rosemary Crusted Rotisserie-Fired Prime Rib of Beef With Au Jus and Creamy Horseradish Sauce
Rotisserie-Fired Angus Beef Tenderloin
Pork Tenderloin With Port Wine, Mushroom and Caramelized Apples

The Green Valley Grill Catering and Culinary Teams will be happy to custom design a menu for any special event.

For more information, please email a catering representative or contact us by telephone at
336-854-2000.