Appetizer Buffet
Buffet will include
3 Chicken Wings
1.5 Potato Skin
3 Party-Cut Pieces of Pizza
4 oz. Penne Pasta
*Per Person
Additional Items
St. Louis Ribs: $1.00 per bone
Tossed Salad: $2.59 per person
Vegetable Tray: $2.59 per person
Appetizer Buffet: $ 10.99 Per Person
*Appetizer Buffet does include beverage,
soda, tea and coffee,
and requires 20 person minimum.
Dinner Buffet
Entrée Options
Includes 2 from entrée option
Includes 3 side dishes
Entrée Options
• Chicken Cutlets: Lightly dusted, boneless chicken breast seasoned and fried golden brown.
• Roasted Pork Tenderloin: Pork tenderloin braised with our special seasoning and roasted to perfection.
• Baked Scrod Parmesan: Tender baked scrod topped with a house-made garlic, cheese, bread crumb dressing.
• Roast Beef: Slow-roasted, thinly sliced roasted beef served with gravy.
• Chicken Marsala: Lightly breaded chicken sautéed in Marsala wine sauce with fresh mushrooms.
• Broiled Salmon: Fresh Atlantic salmon filet oven broiled & served with a creamy dill sauce.
• Roasted Turkey Breast: Tender slices of oven roasted turkey breast, served with turkey gravy on the side.
Buffet Side Dishes
Tossed Salad • Baked Potato • Home Fries •
Penne with Marinara • Mashed Potatoes •
Roasted Red Skin Potatoes • Green Bean Almondine •
Potato Salad • Garlic Bread • Cole Slaw •
Additional Items
Tossed Salad:
$2.59 per person
Vegetable Tray:
$2.59 per person
Additional Entrée:
$3.99 per person
Additional Side Dish:
$1.59per person
$1.00 Each
Chocolate Chunk Cookies
Macadamia Nut Cookies
Chocolate Frosted Brownies
* Buffets do not include beverages and requires a 20 person minimum
Buffet Checklist
Set up meeting with General Manager, Kris to discuss party. TJACKSKRIS@AOL.COM 440.946.8330
Decorations are permitted, table cloths, balloons, center-pieces etc.
Confetti and sprinkles are not permitted.
I understand that depending on
Trader Jack’s needs and the size of my party, there may be other guests in the
room/on the patio with our party.
Final menu selections must be given one week prior to the event date.
Final guest count must be given one week prior to event date.
Prices are subject to change.