Minimum of 25 guests, served after 3 pm.
Buffet tables and dining tables are covered in linen and served on china with stainless flatware and linen napkins.
Dinners include fresh rolls & butter, water goblets and freshly brewed coffee with flavored creamer cups.
Jayhawk Buffet – $15.50
Served with your choice of 1 accompaniment, 1 entree, 1 salad and 1 vegetable
Brooksider Buffet – $17
Served with your choice of 1 accompaniment, 2 entrees, 1 salad and 1 vegetable
Collegiate Buffet – $19
Served with your choice of 1 accompaniment, 3 entrees, 2 salads and 1 vegetable
Buffet Accompaniments
Parsley buttered potatoes, red-skin potatoes, au gratin potatoes, scalloped potatoes, baked potato, chef’s selection of pasta, mashed potatoes, mac n’ cheese, baked beans
Buffet Entrees
Beef or vegetable lasagna, pineapple brown sugar ham, meatballs (BBQ or Swedish), Island chicken, chicken breast cream chardonnay, baked Italian chicken breast, bone-in chicken (baked or fried), chicken breast seasoned with butter & seasoning salts, boneless turkey breast, chicken alfredo, vegetable pasta primavera, stuffed pasta shells topped with marinara sauce, beef pot roast
Deep-fried perch, add $2/person
Let the chef carve roast beef au jus, baked ham or turkey – $2.50
Buffet Salads
Apple-Waldorf, Caesar, broccoli salad, relish tray with ranch dip, spinach, tossed garden
Choose a seasonal fresh fruit medley for $1.25
Buffet Vegetables
California blend vegetables, steamed broccoli florets, honey glazed baby carrots, french-cut green beans, green bean almondine, green and wax bean mix, buttered corn, asparagus (seasonal)
**Add a dessert to any dinner buffet and receive 10% off the dessert price (excludes specialty cakes from Ryke’s Bakery)**
