Dinner on March 6th and 7th, 2020

Symphony Buffet

Soup and Salads

Orzo Vegetable Soup

Caprese Salad (GF/VEG)

Tomatoes, Mozzarella Cheese, Fresh Basil, Balsamic Glaze, and Red Onions

Entrees and Sides

Vegetable Melody (GF/VEG)

Broccoli, Cauliflower, Carrots, and Green Beans

Traditional Symphony Lasagna

Chicken Fried Chicken with Mashed Potatoes 

Tomato Country Gravy


Ziti Pasta, Alfredo Sauce, Peas, Ham,

Spinach, Garlic, and White Wine


Pita, Turkey, Cheese, Olive Salad, Tomatoes and Mayo


Symphony Bread Pudding


20% gratuity will be added to parties of 8 or more

Executive Chef Tim Semenuk