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CAYUGA LAKE DINNER
BUFFET
(for 30 or more people)
SALADS
(choice of two)
Red potato salad
Tortellini basil pesto salad
House garden salad
Marinated pasta salad
Greek salad
Bay shrimp rotini salad
Mixed fruit & berry salad
Caesar salad
ENTRÉE
(choice of two)
Italian sausage sautéed with onions and bell peppers
Sliced top round of beef, in a mushroom bordelaise sauce
Beef tips bordelaise with noodles
Baked Italian chicken, bone-in
Mediterranean chicken
Chicken cacciatore
Baked haddock with lemon-butter
Pork roast with brown sauce
PASTA
(choice of one)
Penne rigate carbonara
Cheese tortellini smothered in pesto cream sauce
Stuffed manicotti in marinara sauce
Baked ziti with ricotta cheese smothered in marinara sauce
Penne Pasta with garden vegetables in garlic and olive oil
Buffet includes chef’s selection of appropriate starch, fresh vegetable, rolls,
butter,
beverage service and chef’s choice of desserts.
Buffet includes chef's selection of
appropriate starch, fresh vegetable, rolls, butter,
beverage service and chef's choice of desserts.
$16.95 per person
With 25-29 guests, please add $1.00 per person
With 20-24 guests, please add $2.00 per person
All menu items are subject to an 18% service charge and current tax.
SENECA LAKE DINNER BUFFET
(for 30 or more people)
SALADS
(choice of two)
| Red potato salad |
Tortellini basil salad |
| House garden salad |
Mixed fruit & berry
salad |
| Bay shrimp rotini salad |
Caesar salad |
| Marinated pasta salad |
Mixed bean salad |
| Antipasto salad |
w/ pepper &
artichokes |
ENTREES
(choice of two)
Chicken Cordon Bleu
The classic, topped with Mornay sauce |
Chicken
Lyonnaise
Boneless breast of chicken
served with onions and Swiss cheese,
topped with sherry-cream sauce |
Treadway Inn Stuffed Chicken
Stuffed breast of chicken topped with
Champagne sauce |
Roast
Loin of Pork
Boneless roast pork loin
topped with Chaucer sauce |
Roast Breast of Turkey
Served with savory stuffing
and giblet gravy |
Chicken
Piccata
Boneless breast of chicken
served with a lemon caper sauce |
Sliced Top Round of Beef
Topped with Bordelaise sauce |
Char-grilled London Broil
Thinly sliced flank steak finished
with a red wine mushroom sauce |
Atlantic Salmon
Horseradish crust and topped
with white wine cream sauce |
Seafood Newburg
Shrimp, crabmeat and scallops
served with puff pastry |
Buffet includes Chef’s selection of
appropriate starch and vegetable, rolls and butter,
beverage service and Chef’s selection of desserts |
$18.95 per person
For 25-29 guests, please add $1.00 per person
For 20-24 guests, please add $2.00 per person |
Add a carving station with Prime Rib
for $3.95 per person additional
All menu items are subject to an 18% service charge and
current sales tax |
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RIVERSIDE BARBEQUE MENU
(FOR 30 OR MORE GUESTS)
SALADS
Treadway Inn house garden salad
Coleslaw
Red potato salad
Chef’s baked beans
ENTREES
(choice of three)
Barbeque pork spareribs
Italian sausage with bell peppers
Barbeque Beef
Marinated chicken spiedies
Buffet includes chef’s choice of vegetable,
rolls an butter, beverage service and dessert
$15.95 per person
With 25-29 guests, please add $ 1.00
per person
With 20-24
guest, please add $ 2.00
per person
All menu items are subject to 18% service charge
and current sales tax
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