Italian Stuffed Banana Peppers

Salami provolone, pine nuts, in a red wine basil marinara

Chicken Cashew Egg Roll

Garlic‎ soy dipping sauce

Sauerkraut Balls

House made w/ corned beef, andouille sausage, cream cheese & krautwith santa fe mustard sauce

Crispy Calamari

Peppers, onions, garlic, basil, calamata olives & chili caramel

Baklava Brie

Orange ginger glaze, thyme, bread styx & house made crackers

Shrimp Bisque

Sauteed jumbo shrimp in a thickened creamed sherry shrimp stock

Hand Tossed Caesar

The classic, let your server know how you like it prepared

Potatoes Anna

Cast iron skillet fried potato, peppers, onions & herbs

Tomato Artichoke Soup

Parmesan creamed, served in a dill roll bread bowl

Oaks Classic

Mixed greens, toasted pecans, dried cranberries, citrus vanilla vinaigrette & danish bleu cheese

Vegan

Butternut squash risotto, eggplant hummus roulade & tomato jam

Grilled Cobia

Cashew spinach, chili lime shrimp vinaigrette

Bacon Seared Salmon

Bourbon‎ maple apples

Rack of Lamb

Marconi almond cherry seared, port wine demi

Grilled Aged Ribeye

Smoked onions & bleu cheese

Veal Piccatta

Sauteed egg battered, w/ a lemon caper butter

Grilled Filet Mignon

Roasted garlic truffle butter

Seared Pork Filets

Brown sugar chili pepper rubbed, brandied cranberries, demi glace

King Crab Legs

Steamed‎ w/ melted butter

Pecan Chicken

Pecan dusted, sauteed, cranberry fennel veloute

Tomato Chili Scampi Pasta

Black pasta, scallions & cilantro

Steamed Scampi

Served w/ garlic basil butter

Roasted 1/2 Duck

Semi boneless, orange ginger glaze

Bread Pudding w/ Whiskey Sauce

Fallen Chocolate Souffle

Chocolate Mint Torte

Tiramisu

Plus Other Featured Desserts

Chef Carved Turkey

Carved Roast Beef

Crab & Shrimp Stuffed Salmon .

Glazed Ham

Green Bean

Glazed Carrots

Mashed Potatoes and^Gravy

Stuffing Sweet Potatoes

Tomato Artichoke Soup

Waldorf Salad

Asian Slaw

Seafood Salad

Tomato Cucumber Salad

Chocolate Mousse Pumpkin Pie Pecan Pie

Chocolate Mint Parfait

Tossed Salad

Raspberry Trifle

Apple Betty

Tiramisu

Cookies

Panakopita

Spinach souffle & feta cheese wrapped w/ phyllo pastry triangles

Shrimp & Crab Stuffed Mushrooms

Filled‎ w/ shrimp & crab stuffing

Smoked Salmon Canapes

Florets of smoked salmon served on rounds of french baguettes w/ lemon dill crème fraiche & garnished w/ a sprig of dill

Sesame Chicken Satay

Skewers of chicken tenderloins grilled w/ asian seasonings & served w/ peanut dipping sauce teriyaki beef satay

Rumaki

Water chestnuts wrapped w/ bacon served warm in a chaffing dish w/ tamari dipping sauce

Classic Swedish Meatballs

Served warm in a chafing dish w/ frill picks

Bacon Wrapped Scallops

Mini Bruchetta

French baguette rounds topped w/ roasted tomatoes, fresh basil & goat cheese

Chilled Gulf Shrimp

Served on ice w/ classic cocktail sauce - we recommend two to three shrimp per person

Vegetable & Relish Crudites

Assorted raw vegetables, olives & dip

Seasonal Fresh Fruit Presentation

Assorted seasonal fruit

Imported & Domestic Cheese Presentation

Baby swiss cheese, dill havarti, smoked gouda & pepper jack, aged cheddar & provolone served w/ gourmet crackers

Baked Brie in Puff Pastry

Whole wheel of baked brie w/ apricot, apple & fig chutney served w/ gourmet crackers

Herb-Encrusted Whole Tenderloin of Beef

Sliced‎ & served. We recommend one tenderloin for each 30 - 35 guests

Whole Poached North Atlantic Salmon w/ English Cucumber Armor

Serves approximately 35-45 guests

Poached Side of Salmon

With onions, capers, dill cream, chopped egg & lemon, served w/ croustinis

Banquet Buffet Selections - Minimum of 50 Guests Required. Luncheon Buffet Choice of One Entrée Sele

He Oaks Lakeside's Full Buffet Service Choice of Two Entrée Selections & Three Accompaniments)

The Oaks Lakeside's Chefs' Buffet Choice of Three Entrée Selections & Four Accompaniments

Sliced Roasted Beef

With choice of sautéed mushroom demipepper thyme au jus roasted shallot veloute

Roasted Onion & Cabernet Filet Tips

Sautéed Chicken Breast

With‎ marsala mushroom veloute

Roasted Pork Loin

With apricot fig demi glace

Apple Fennel Crusted Pork Loin

With au jus

Sliced Roasted Turkey

& Gravy

Breast of Chicken

Baked w/ spinach, onions, gorgonzola cheese & balsamic cream veloute

Sautéed Breast of Chicken

With a cranberry pecan chicken veloute

Baked Salmon

With cucumber cilantro & fennel relish

Shrimp & Crab Stuffed Salmon

With lobster cream

Baked Almond Crusted Tilapia

With citrus dill butter

Ginger Orange Glazed Ham

Caribbean Rib Pork Steamship

With citrus BBQ

Roasted Boneless Leg of Lamb

With peppered mustard au jus

Herb Crusted Prime Rib

With‎ horseradish cream

Roasted Beef Tenderloin

Herb Crusted Strip Loin of Beef

With horseradish cream

Uttermilk Mashed Potatoes

Cheddar Cheese & Scallion Au Gratin Potatoes

Herb & Garlic Roasted Red Skin Potatoes

Cashew Basmati Rice

Wild Rice Pilaf

Steamed Green Bean

Lemon Thyme Buttered Carrots

Caesar Salad:

Romaine lettuce, croutons, parmesan cheese & italian vinaigrette

Tossed Salad:

Mixed greens, tomatoes, cucumber, carrots & dressing choice rolls are included w/ all entrees

8 2/1 Ounces Semi-Sweet Chocolate

2/3 Cups Granulated Sugar

5 Ounces Unsalted Butter, Cubed

3 Tablespoons Flour

4 Eggs, Separated

2 Onces Water

A Pinch of Cayenne Pepper

Whip the Egg Whites w/ a Pinch of Salt Until Stiff.

Heat Chocolate, Sugar & Water, Then Remove From Heat

And Stir in Butter.

Add the Cayenne Pepper, Flour & Yolks, & Stir Until Smooth.

Let the Batter Cool to at Least 100 Degrees.

Fold in the Egg Whites.

Bake at 400 in Small Ceramic Ramekin Coated w/ Butter

And Sugar for 8 Minutes.

The Center Shold Be Still Soft & Gooey.