Menu

Deluxe Buffet

Our service begins with a salad, soup or selection of fresh tropical fruits with prices quoted on the salads and starters page. You can choose to have this served to the guests at their tables or on the buffet. Kirby’s staff will invite one table at a time to visit the buffet. For your buffet, we ask that you select two or more entrees from our buffet menu suggestions below. We offer an elaborate medley of seasonal vegetables and many starch options which will be determined upon selection of your entrees, at no extra charge. Dessert options are on the following pages, and are priced separately.

Buffet Menu Selections

Poultry

• Chicken Bonne Femme- the breast is baked and covered in a light champagne sauce laced with shitake mushrooms, herbs and spices. 9
• Chicken Flamenca- the boneless breast is roasted. The sauce consists of red and green peppers, plum tomatoes, pearl onions and black olives. 11
• Chicken Imperial- a tender chicken breast covered in a rich tomato cream sauce, laced with mushrooms. 9
• Brazilian Chicken- the breast is coated with coconut and bread crumbs, sautéed to a golden brown then baked and served with a sweet and spicy mango sauce. 12
• Chicken Parmigiani- the breast is breaded with a mixture of breadcrumbs, herbs and parmesan cheese, quickly pan fried to color and baked to finish. Served with lemons, fried parsley and a smooth marinara. 12
• Chicken Marsala- breast of chicken is floured and pan seared; served with sweet marsala wine sauce. 10
• Chicken Provencal- the breast of chicken is baked to perfection then covered in a rich tomato, black olive and garlic sauce. 8
• Chicken Tessinoise- the breast is pan fried to color and sprinkled with Parmesan cheese, topped with a slice of tomato, oregano and Swiss cheese then baked to a finish. Served with a smooth marinara. 12

Beef

We serve only the finest Black Angus beef available.

• Standing Prime Rib- marinated for 24 hours in a select red wine, cracked black pepper, and fresh rosemary. It is baked slowly until desired temperature. Served with Kirby's horseradish sauce. 15
• Sirloin of Beef Marchand De Vln- the whole strip sirloin is marinated in wine, garlic and special seasonings. It is then roasted and served with our Bordeaux shitake mushroom sauce. 16
• Chateaubriand- the trimmed beef tenderloin is marinated in red wine, garlic and fresh rosemary. Slowly roasted to desired temperature and then flash baked to produce a charred outer layer. Served with Kirby's own Beamaise sauce or a shitake mushroom burgundy sauce. 19

All of the beef selections are presented beautifully on the buffet, and carved for you by our staff.

Seafood

• Ocean Whitefish- the cod filet is floured and sautéed for color and flavor. Quickly flash baked until required temperature and served with Creole (garlic, tomatoes and hot peppers) sauce. 12
• Haddock Meuniere- fresh haddock is oven baked and served with the meuniere sauce consisting of scallops, shrimp, capers, lemon butter and freshly chopped parsley. 14
• Grilled Salmon- salmon filet grilled with sauce hollandaise. 12
• Shrimp Scampi- fresh peeled and deveined shrimp sautéed in garlic and butter. Deglazed with a dry chardonnay and topped with freshly chopped parsley. 16
• Seafood Newburg- fresh shrimp, scallops, lobster and crayfish sautéed and cooked with button mushrooms, onions, cream and a splash of Brandy. Served on a bed of puff pastry with freshly chopped parsley. 16

*Since our seafood is flown in from the east coast, we are able to offer most any type of seafood you may request for your event. Subject to seasonal availability. We do require advance notice for special requests.

Pork

• Roast Loin of Pork Madagascar- the pork loin is slowly roasted, cut into medallions and served topped with the Madagascar peppercorn sauce. 10
• Austrian Stuffed Pork- the loin is butter filed and stuffed with a combination of breadcrumbs, whole carrots, herbs and spices slowly roasted to retain tenderness and flavor. Served with our traditional German beer sauce. 12
• Roast Loin of Caribbean Pork- the loin is marinated in a unique blend of tomatoes, herbs and spices from the islands. The loin is then slowly roasted and cut into medallions and topped with sauteed black beans and red bell peppers. 10
• Escallopini of Pork- breaded, pan fried to color, and then oven baked. Topped with lemon wedges. 12

**WARNING** any consumption of raw or undercooked animal products could result in serious illness.