The Eagles Buffet
Sunday, December 25
Served 4 pm to 8 pm
Chef's Carving Boards
Prime Rib with Au Jus and Horseradish Sauce
Applewood Smoked Boneless Ham
Steamed Crab Legs with Drawn Butter
Fresh Atlantic salmon
Deep Fried Fantail Shrimp
Smoked Seafood Platter
Chesapeake Bay Oysters on the Half Shell
Shrimp Cocktail
Tamale Bar
Bone-in Pork Chops with Sautéed Mushrooms
Rosemary Roasted Chicken
Sausage Ravioli with Spinach Cream Sauce
Primavera Rice Pilaf
Haricot Verts with Toasted Almonds
Whipped Potatoes
Fresh Asparagus with Pearl Onions
Assorted Garden Fresh Salads
Domestic and Imported Cheese
Pastry Chef’s Assorted Desserts
Ice Cream Station
Soup
French Onion Soup
$39.95 / Adults
$14.95 / Children under 12