Catering Dinner Buffets

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Buffet Dinner Specialties

Minimum charge for buffets is for 30 people

Choose from the "Tumwater Buffet",
 "Cascade buffet", "Pasta Buffet" or the
"Fajita Fiesta”

 
Includes rolls with butter, tossed greens with dressing and condiments, potato salad, fresh chilled vegetable display with ranch dip, rice pilaf, roasted baby red potatoes, sautéed seasonal vegetables, Washington apple crisp, regular and decaffeinated coffee, tea, lemonade and your choice of the following entrees:

Chicken Specialties

• Lemon Chicken – Boneless chicken breast with wine, lemon, mushrooms and capers.

• Chicken Malibu - Boneless breast topped with avocado and provolone.

• Oven Roasted Chicken - Seasoned, oven roasted chicken, crisp and tasty!

Beef Specialties

• Beef Burgundy - Sautéed steak strips in a rich wine-mushroom demi-glace.

• Beef Stroganoff - Onions & mushrooms, rich brown sauce, sour cream.

• London Broil - Marinated, broiled flank steak, tender and tangy.

• Baron of Beef - Carved by a uniformed chef.

Seafood Specialties

• Poached Pacific Salmon - Broiled with wine, lemon and dill.

• Baked Cod with Shrimp Sauce - Topped with a creamy mushroom sauce.

• Seafood Newburg - With shrimp, scallops and salmon.

 
The Cascade Buffets includes rolls with butter, tossed greens with dressings and condiments, pasta salad, marinated vegetable salad, fresh fruit display with dipping sauces, wild mushroom rice, sautéed seasonal vegetables, Anna potatoes, house cheesecake an assortment, regular and decaffeinated coffee, tea and lemonade.

Chicken Specialties              

• Ricotta Chicken - Stuffed with sun-dried tomatoes, herbs and ricotta cheese, then wrapped in a phyllo pastry and baked.

• Chicken Ballentine - Breast of chicken stuffed with a mousse of chicken, garlic, herbs and capers. Served with sauce supreme.

• Village Chicken - Breast of chicken crusted in hazelnut breading with sauce frangelico.

Beef Specialties

• Bleu Cheese Encrusted Strip Loin - Carved by a uniformed chef.

• Veal Marsala - Tender leg slices sautéed and topped with a rich mushroom & marsala wine demi-glace.

• Slow Roasted Prime Rib - Carved by a uniformed chef.

Seafood Specialties

• Salmon en Croute - Pacific salmon with mushroom duxelles, garlic and herbs baked in a decorated puff pastry shell.

• Steamed Crab Legs - Split and ready to eat, with drawn butter and lemon. 

• Halibut Provencale - Garlic, tomato and klamata olives along with wine and herbs provide the roasting platform and flavoring for this flaky, flavorful fish.

Includes Caesar salad, fresh spinach salad, rotini and salami salad, antipasto platter, fresh sautéed vegetables, garlic loaves, lasagna, chicken penne in garlic cream, linguine with clam sauce, regular and decaffeinated coffee, tea and chef’s choice dessert.

Build your own tacos and fajitas!
Includes seasoned, shredded beef and chicken, Spanish rice, spicy black beans, soft flour tortillas, shredded iceberg lettuce, grated cheddar and Monterey jack cheese, sliced olives, diced tomatoes, sliced green onions, sour cream, guacamole, house salsa, regular and decaffeinated coffee, tea and caramelized flan with strawberry sauce and whipped cream.

Fried red potatoes, bacon and sausage, buttermilk biscuits with sausage gravy, fresh fruit display, muffin and scone assortment, made to order omelet station, butterflake rolls, fresh vegetable crudité with ranch dip, fresh steamed vegetables, wild rice, roasted baby red potatoes, seafood newburg, burgundy beef, chef's choice an assortment of cheesecakes, regular and decaffeinated coffee and tea.

Attended Station:  We will freshly sauté Jumbo Shrimp with your choice of our large selection of flavorings and ingredients:  Wine, lemon, lime garlic, shallots, ancho paste, fresh tomato, mushroom, chili infused olive oil, green onions, chopped parsley, Worcestershire, Tabasco, Parmesan Romano blend, fresh basil & oregano.  Sautéed to order.

Applicable 8% sales tax and 18% service charge will be added to each listed price.
Prices subject to change.

Chef Timothy Wick

Catering office: (509) 548-7000 x 410

 tim@icicleinn.com