The Eagles Buffet

Friday, March 17
11 am - 2:30 pm

Chef’s Carving Station

Chef’s Fried Fish Station

Slow Roasted New York Striploin

Au Jus

Apricot Glazed Ham

Baked Red Trout

Traditional Corned Beef and Cabbage

Roasted Red Potatoes

Herb Roasted Chicken / Wild Rice Pilaf

Buttered Peas and Carrots

Roasted Brussel Sprouts

Spinach Raviolis with Broccoli Sauce

Italian Vegetables / Garlic Focaccia Bread

Fresh Cauliflower and Broccoli

Whipped Potatoes and Gravy

Deep Fried Fantail Shrimp / Black & Tan Onion Rings

Mixed and Composed Salads

Cream of Potato Bacon Soup

Seasonal Fresh Fruit Assortment, Crudités, Antipasti Trays

Special Occasion Desserts

Adults $19.50 / Children $7.50