Capture the flavor of delicious buffet favorites from around the world. Buffets are served for a minimum of 40 people, includes beverage service and dessert. The suggestions listed below are intended to be starting points for menu planning. Our catering manager is available to discuss any ideas you may have.
Chicken Parmesan, two sauces and two pastas, vegetable du jour, tossed green salad, garlic breadsticks. Choices can include Lasagna, Manicotti, Stuffed Shells or Four-Cheese Tortellini.
Pot Roast and gravy, Northwood’s fried fish with all the north country fixings.
Santa Fe Buffet
Build your own tacos, served with Spanish rice, roasted corn and refried beans. Jicama slaw and fresh fruit will accompany your lunch.
Sweet and sour chicken, garlic beef & broccoli, stir fry shrimp, lo mein noodles, vegetable egg rolls, fried rice.
Soup & Sandwich Buffet
Cold cuts with cheeses and sandwich toppers to build your own sandwich, accompanied by our homemade soup.
Meatloaf and hearty chicken wild rice hot dish, complimentary sides, a salad selection and dinner rolls.
Soup & Salad
Homemade soup and build-your-own “Chef Salad” with bountiful fixings and dinner rolls.
Hamburger and hot dogs, potato salad, baked beans.
Chef-Carved Prime Rib Buffet
Slow-roasted, aged Angus beef served with au jus and horseradish sauce. Paired with a fish, chicken or pasta entree.
Everyone’s Favorite Buffet – Chicken & Ribs
Baked or fried chicken and braised pork ribs with a bourbon BBQ sauce.
Island Time Buffet
Pineapple teriyaki chicken, rice and red beans and roast pork loin with mango chutney.
Steamboat Bay Buffet
Chef-carved roast beef or roast turkey with our own homemade bread dressing and our house specialty sauteed walleye almondine.
Paul Bunyan Buffet
Chef-carved whole baked ham, fried chicken or swedish meatballs, signature house scalloped potatoes.
South of the Border Buffet
Cumin lime roasted shrimp, shredded chicken fajitas and beef enchiladas. Accompanied by spanish rice, refried beans and fresh pico.
Baked salmon with lemon dill sauce, chef’s seafood primavera pasta and a catch of fried fish de jour.