The Captain's Table

2017 Easter Buffet Menu

2017 Easter Buffet Menu

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2017 Easter Buffet Menu

Main Course

  • Chef Carved Prime Rib with Au Jus and Creamy Horseradish
  • Hickory Smoked Ham with a Warm Pineapple Glaze
  • Applesauce Roasted Pork Loin
  • Stuffed Leg O Lamb with Mint and Spinach Pesto
  • Crispy Chicken Thighs with Heirloom Cherry Tomatoes, Garlic, and Spinach
  • Crab and Scallop Stuffed Filet of Sole with Roasted Red Pepper Lobster Sauce
  • Bronzed Salmon with a Brown Butter Orange Liqueur Whiskey Glaze
  • Traditional Shrimp and Scallop’s Parmesan and Gouda Alfredo with Bowtie Pasta

Traditional Sides

  • Cracked Black Pepper and White Chocolate Yukon Gold Mashed Potatoes
  • Herb Roasted Tri-Colored Carrots
  • Long Grain Wild Rice with Roasted Apricots
  • Oven Roasted Sweet Potatoes with Cranberries and Lyonaisse Onions

Raw Bar / Salad / Soup

  • Carrot Soup with Fried Basil
  • Nappa, Roasted Apple and Ginger Kimchee
  • Arcadian Mixed Greens with, Cucumbers, Cherry Tomatoes, Red Onions, Croutons, Parmesan
  • Marinated Vegetable Salad and Antipasto Salad
  • Wheat Berry Crunch Taboleh Salad
  • Calamari Salad and Wakame Salad
  • Peel and Eat Shrimp and Chilled Oysters with Cocktail Sauce and Lemon Wedges
  • Assorted Dinner Rolls


  • Pecan Pie, Pumpkin Pie, and Mini Assorted Cheesecakes

Details & Reservations

Date: Easter Sunday, April 16, 2017
Adults: $32.50
Children 12 & under: $14

For reservations, call 941-637-1177 ext. 200