Lunch Buffets Menu

Includes necessary food service equipment and disposable guest ware. The following buffets require a minimum of 25 guests. Custom menus available.

Deli Buffet
  • Soup du Jour
  • Loaded potato salad with sour cream, bacon and chives
  • Tuscan pasta salad with artichokes and kalamata olives
  • Kettle cooked potato chips
  • Assorted fresh sliced gourmet breads and rolls
  • Deli meat platter with roasted turkey breast, honey baked ham, Genoa salami and roast beef
  • Sliced cheese platter with Cheddar, Provolone, and Swiss
  • Relish tray with lettuce, tomatoes, and red onions
  • Pickles and sweet cherry peppers
  • Mustard, mayonnaise and horseradish cream
  • Freshly baked chocolate chip cookies and brownies


Supreme Salad Bar
  • Choice of two: Crispy mixed greens salad, spinach leaves, or chopped romaine
  • Bacon bits, chopped eggs, grilled chicken breast, cheddar cheese
  • Cherry tomatoes, cucumbers, peppers, onions, olives, chick peas, mushrooms,pepperoncinis, croutons
  • Buttermilk ranch dressing, Caesar dressing, honey mustard dressing and balsamic vinaigrette dressing
  • Choice of one: Cheese Tortellini pasta salad with prosciutto ham and peas, balsamic marinated mushrooms, or fresh fruit and berry platter
  • Choice of one: Tuna, chicken, or egg salad
  • Waldorf salad
  • Sliced French baguettes and butter
  • New York Cheesecake with white chocolate and fresh raspberry puree and chocolate mousse
State Fair Barbecue
  • Bibb Salad with roasted corn, chicken and avocado with Chipotle ranch dressing
  • Heirloom tomatoes with crumbled blue cheese and olive oil
  • Fresh vegetable crudités with chilled spinach herb dip
  • Hickory smoked pulled pork barbecue and Cades Cove barbecued chicken
  • Fresh corn on the cob
  • Tennessee baked beans with brown sugar and bacon
  • Jalapeno cheddar cheese cornbread and yeast rolls and butter
  • Apple and peach cobbler with Chantilly cream
Tuscan Countryside Buffet
  • Organic mixed green salad with strawberries, blue cheese crumbles and toasted pine nuts with Raspberry vinaigrette
  • Caprese salad with fresh basil, heirloom tomatoes and buffalo mozzarella
  • Sautéed boneless breast of chicken with a lemon-caper sauce
  • Italian herb marinated flank steak with balsamic reduction
  • New red mashed potatoes with white truffle oil
  • Grilled asparagus with citrus and extra virgin olive oil
  • Sautéed whole green beans with toasted almond brown butter
  • Sliced Italian bread with garlic aioli
  • Homemade Tiramisu

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