North Carolina Education Lottery 200
Friday, May 17
RESTAURANT BUFFET MENU
$50 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Creamy Southern Potato Salad
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Freshly Baked Rolls
HOT SIDE
Grilled Salmon with Pineapple Relish
Chicken Marsala
Classic Meat Lasagna
Mashed Potatoes with Cheddar and Bacon
Vegetable Medley
CARVING STATION
Grilled Rubbed Top Sirloin
Slow Cooked Bar-b-que Pork Loin served with Appropriate Condiments
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
NASCAR Sprint All-Star Race
Saturday, May 18
RESTAURANT BUFFET MENU
$55 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Tomato, Artichoke and Red Onion Salad in a Red Wine Vinaigrette
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Freshly Baked Rolls
HOT SIDE
Chicken Cordon Bleu with Pesto Cream
Grilled Mahi-Mahi with Mango Salsa served with Lobster Jus
Penne Primavera with Broccoli, Tomatoes and Peppers
Tossed In a Roasted Red Pepper Sauce
Roasted Italian Potatoes
Green Beans and Tomatoes
CARVING STATION
Orange Glazed Pit Ham
Prime Rib served with Appropriate Condiments
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
All-Star Champagne Toast
Saturday, May 18
RESTAURANT BUFFET MENU
$65 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Country Cole Slaw
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Freshly Baked Rolls
HOT SIDE
Pecan Crusted Chicken with Bourbon Cream
Seared Tilapia with Tomato Caper Relish
Shrimp and Grits with Tasso Gravy
Sauteed Vegetable Medley
Rice Pilaf
CARVING STATION
Herb Rubbed Beef Tenderloin with Appropriate Condiments
Omelet Station with Ham, Tomatoes, Mushrooms, Onions and Cheese
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
LiftMaster Pole Night
Thursday, May 23
RESTAURANT BUFFET MENU
$45 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Creamy Southern Cole Slaw
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Freshly Baked Rolls
HOT SIDE
Hoisin Bar-b-que Chicken over Wilted Sesame Cabbage
Corn Crusted Salmon with Newburg Sauce
Cheese Tortellini with Basil Marinara and Parmesan Cheese
Vegetable Medley
CARVING STATION
Herb Rubbed New York Strip Loin
Slow Cooked Bar-b-que Beef Brisket served with Appropriate Condiments
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
History 300
Saturday, May 25
RESTAURANT BUFFET MENU
$50 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Button Mushroom and Tomato Salad
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Freshly Baked Rolls
HOT SIDE
Chicken Parmesan
Pecan Crusted Trout with Bourbon Cream
Grilled Vegetable Ravioli with Red Pepper Cream
Rice Pilaf
Green Beans and Roasted Red Peppers
CARVING STATION
Garlic and Mustard Rosemary Top Round
Pork Steamship served with Appropriate Condiments
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
COCA COLA 600
Sunday, May 26
RESTAURANT BUFFET MENU
$55 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Creamy Pasta Salad
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Freshly Baked Rolls
HOT SIDE
Blackened Chicken with Cajun Cream Sauce
Seared Snapper with Crawfish Sauce
Pasta Primavera with Pesto Cream
Mashed Potatoes with Cheddar and Chives
Stewed Vegetables with Tomatoes, Zucchini, Mushrooms & Onions
CARVING STATION
Herb Rubbed New York Strip Loin
Mustard Rubbed Pork Loin
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
Champagne Toast
Sunday, May 26
RESTAURANT BUFFET MENU
$65 per person (includes tax, gratuity and non-alcoholic beverage)
COLD SIDE
Garden Fresh Salad Bar
Tomato Mozzarella Platter with Aged Balsamic
Chilled Shrimp on Ice with Lemons and Cocktail Sauce
Asparagus Tray
HOT SIDE
Chicken Picatta
Crab Cakes with a Creole Mustard Cream
Poached Champagne Dill Salmon
Roasted New Potatoes
Vegetable Medley
CARVING STATION
Omelet Station with Mushrooms, Ham, Cheese and Tomatoes
Carved Beef Tenderloin served with Appropriate Condiments
Freshly Baked Rolls
DESSERTS
Grand Display of Cakes, Pies, Fruit, Cookies, Candy and Mousse
