Chocolate Fountain
 The Chocolate Fountain is the latest rage in party fare. Imagine a cascading stream of pure decadence in the form of smooth melted chocolate.


The Chocolate fountain has replaced ice sculptures, champagne fountains, and even wedding cake.  At some events the buzz factor has set guests talking and laughing about this eye catching device.  Into it, frequently ecstatic guests dip assorted tidbits, such as strawberries, pineapples, pretzels, cookies, or cubes of cake.



The chocolate fountain holds warm melted chocolate and pumps it upward through a vertical cylinder, spilling over at the top.  The chocolate descends smoothly over tiered, stainless steel form, somewhat resembling a wedding cake.  Collected at the base, the chocolate is recycled through the fountain.


The fountain is a very attractive addition and  becomes an interactive

 conversation piece making the event extremely memorable.  People love it!


Chocolate Fountain Rental Includes:


  • 20 lbs. of chocolate
  • Set up
  • A qualified operator
  • Tear down and clean up


Dipping Treats:

Fresh Strawberries





Fresh Melons

Maraschino Cherries




Mini Cream Puffs



Potato Chips

Graham Crackers


Choice of sausage, pepperoni, Canadian bacon or ground beef

Cheese, sausage and onion

Cheese, sausage and mushroom

Anchovy Special –

Cheese, sausage, mushroom, onion, black olives and anchovies

Panos Special –

Cheese, sausage, mushroom and onion

Panos Pepperoni Special –

Cheese, sausage, pepperoni, mushrooms and onions

Garden Special –

Cheese, mushroom, onion, black olive, green pepper & fresh tomato

Eggplant Special –

Cheese, eggplant and onion


Panos Super Special –

Cheese, sausage, mushroom, onion, black olive, green pepper and pepperoni

Rehearsal Dinners

You may choose three (3) from the following six (6) selections:


1.)   Fish Fry Served with coleslaw and french fries  


2.)   Char-Broiled Chicken Breast  


3.)   8 oz. New York Strip  


4.)     Gyros Plate  Served on a  pita with onions, tomatoes and gyro sauce  


5.)   BBQ Baby Back Ribs  


6.)     Broiled Tilapia  Served with lemon butter sauce  



The above selections include salad, choice of potato, rolls and butter.

Hors d'oeuvres

Hors d’oeuvres are a delightful way to entertain guests at a reception or any catered event.  They are also a welcome addition for your guests preceding a meal. 

We at Panos’ Banquets have numerous selections of chilled and hot

Hors d’oeuvres that may be ordered in specified quantities 


You may choose our Hors d’oeuvres buffet, which consists of the host’s choice of eight of the following items to be replenished over an one-hour period.  A minimum of fifty (50) guests is required.



♦ Buffalo Wings served with bleu cheese dressing

♦ Chicken Tenders served with barbeque sauce

♦ Barbequed Riblets

♦ Egg Rolls accompanied with sweet & sour sauce

♦ Quesadillas, tortilla sandwich with chunks of chicken and melted mild cheddar,

Monterey jack cheese and spick jalapeno peppers.

♦ Stuffed mushroom caps filled with sausage

♦ Meatballs, choice of barbequed, marinara or plain

♦ Vegetable tray with house dressing

♦ Variety of cheese

♦ Franks in puff pastry

♦ Pizza bagels

♦ Italian sausage

♦ Cocktail Wieners

♦ Gyro meat

Greek Dinner Buffet


(Choice of two or three)

♦ Carved Rotisserie Chicken Riganato

♦ Boneless Chicken Breast Ala Greco or Zorba

♦ Greek Style Meatballs

♦ Petite Pork Kabobs

♦ Petite Beef Kabobs

♦ Petite Chicken Kabobs

♦ Greek Style Leg of Lamb

♦ Gyro Meat



(Please choose one)


♦ Tomato Green Beans

♦ Greek Style Peas




♦ Vegetables and Relishes tray

♦ Greek Feta Cheese and Greek Olive tray



Side Dishes:

♦ Tomato Rosa Marina

♦ Homemade Greek-style oven browns

♦ Mini Spinach pies

♦ Mini Greek Cheese Puffs

♦ Rice Pilaf






(Please choose one)

♦ Vanilla Ice Cream Plain or with Chocolate or Strawberry Topping

♦ Spumoni

♦ Apple Pie

♦ Sherbet





All of the above served with a Greek Salad, freshly baked rolls and butter,

freshly ground regular and decaffeinated coffee or milk.

Dinner Buffet


(Please choose two or three)

Sautéed Chicken Breast with natural sauce.

Chicken Marsala with mushrooms and marsala wine sauce.

Rotisserie Pork Loin with traditional dressing and delicate pork gravy.

Roasted Tom Turkey with traditional dressing and rich turkey gravy.

Beef Tenderloin Tips served with buttered noodles.

Beef Stroganoff with mushrooms served with buttered noodles.

Chef Carved, Country Style Bone-In Ham.

Chef Carved Whole Tenderloin

Chef Carved Prime Rib

Gyro Meat with sour cream cucumber sauce.



(Please choose one)


♦ Green Bean Almandine

♦ California Blended Vegetables

♦ Honey Glazed Petite Carrots

♦ Buttered Corn Nibblets




( All included )


♦ House Salad with choice of three ( 3 ) dressings

♦ Vegetables and Relishes with Buttermilk Ranch Dip

♦ Bountiful Assortment of Fresh Fruit



Side Dishes:

(Please choose two)

♦ Creamy Whipped Potatoes

♦ Garlic Mashed Potatoes

♦ Oven Browned Potatoes

♦ Chef’s Special Cheesy Potatoes

♦ Rice Pilaf

♦ Buttered Egg Noodles



(Please choose one)

♦ Vanilla Ice Cream Plain or with Chocolate or Strawberry Topping

♦ Spumoni

♦ Apple Pie

♦ Sherbet



All of the above served with freshly baked rolls and butter, freshly ground regular and decaffeinated coffee or milk.

Banquet Sit Down Dinners (Seafood)

Tilapia  Almandine

Served with a lemon butter sauce

Canadian Walleye

Served with a chardonnay butter sauce

Sautéed Shrimp &

 Scallop Florentine

Served in an alfredo sauce




Shrimp & Scallop En Brochette

Skewered with smoky bacon

Served over rice pilaf, accompanied with toasted tomato and green peppers.

Sicilian Orange Roughy

Topped with parsley, garlic, Romano cheese and bread crumb mixture, in a caper and white wine sauce

Pan Roasted Salmon

With braised leeks, artichoke hearts, mushrooms, and a garlic wine sauce




French Fried Shrimp

Six hand breaded jumbo shrimp

Served with cocktail sauce

Shrimp Reganato

Lightly breaded jumbo shrimp

Topped with red wine,

parmesan cheese and garlic

Banquet Sit Down Dinners (Pork)

Bone-In Ham

With Hawaiian sauce

and pineapple rings

Stuffed Pork Chop

Double thick, fourteen ounces

With sage dressing

Pork Prime Rib

Bone-in, incomparable

flavor, pan gravies




Rotisserie Pork Loin

Slow roasted and rosemary

laced with pan gravies

Banquet Sit Down Dinners (Poultry)

Half Rotisserie Chicken

Served with traditional dressing

and a yellow gravy

Half Rotisserie

Oreganato Chicken

Chicken Marsala

Breast of chicken in a marsala

wine-mushroom sauce




Chicken Rachel

Breast of chicken filled with

asparagus spears, provolone cheese and caramelized onions, topped with a mushroom cream sauce

Chicken Cordon Bleu

Breast of chicken lightly breaded,

filled with Swiss cheese and  Canadian bacon, topped with a mushroom sauce

Chicken Oscar

Sautéed chicken breast filled with crabmeat and asparagus, topped with a Hollandaise sauce




Chicken Piccata

Sautéed chicken breast topped with button mushrooms and a delicious creamy chicken sauce

Chicken Parmesan

Breaded chicken breast with

mozzarella cheese topped with

 a creamy tomato sauce

Chicken Duxelle

Breast of chicken filled with a mushroom and brandy duxelle.  Served with a sun-dried tomato and cognac cream sauce




Cornish Hen

Filled with rice and mushroom

dressing, topped with a rich gravy

Roast Duckling

Wild rice dressing, orange,

cranberry, brandy chutney

Roasted Tom Turkey

Served with traditional dressing, cranberry sauce, and yellow gravy




Stuffed Chick1en Breast

Breast of chicken

stuffed with wild rice

Banquet Sit Down Dinners (Beef, Veal, Lamb)

Prime Rib of Beef

Twelve Ounce Boneless Cut

Served with Au Jus

Porterhouse Steak

Eighteen Ounces,

Served with Sautéed Mushrooms

New York Strip Steak

Twelve Ounces

Served with a wine-mushroom Sauce




King Filet Mignon

Eight Ounce Steer Filet

Served with Sautéed Mushrooms

Queen Filet Mignon

Six Ounce Steer Filet

Served with Sautéed Mushrooms

Sliced Beef Tenderloin

Slow Roasted Whole Tenderloins

Served with wine-mushrooms Sauce




Sicilian Steak

Eight Ounce Steer Filet

Lightly breaded with Italian

seasoned breadcrumbs

Queen Sicilian Steak

Six Ounce Steer Filet

Lightly breaded with Italian

seasoned breadcrumbs

Rack Of Lamb

Roasted with garlic and rosemary

Served with natural au jus




Veal Casper

Prime Veal Medallions,

lightly breaded and sautéed,

garnished with hollandaise sauce

Beef Stroganoff

Served over buttered noodles

Beef Tenderloin Tips

Served over buttered noodles




Top Choice Sirloin of Beef

Served with natural au jus

Banquet Sit Down Dinners (Combination Dinners)

Filet Mignon & Shrimp

Grilled filet mignon and

four hand breaded shrimp

Filet Mignon & Chicken Breast

Grilled Filet Mignon and

Sautéed Chicken Breast

Filet Mignon & Grilled Salmon

Grilled Filet Mignon and

Norwegian Salmon, with a Herbed

Cream Sauce with Dill Butter

The Buffet Luncheon Menu

Entrée: (Choose 2)


♦ Pepper Steak

♦ Beef Tenderloin Tips

♦ Roast Chicken

♦ Beef Stroganoff

♦ Baked Ham with Fruit Cocktail Sauce

♦ Roast Turkey with Dressing

♦ Gyros with Onions, Tomatoes and Sauce


Sides: (Choose 2)


♦ Oven Browned Potatoes

♦ Rice Pilaf

♦ Mashed Potatoes

♦ Buttered Noodles


Salads: (Choose 1)


♦ Tossed Salad with dressing

♦ Pasta Salad

♦ Relish Tray


Also included in buffet:

Jell-o, Rolls, Butter and Coffee

The Light Luncheon Menu

Stuffed Tomato

A garden fresh tomato stuffed with tuna salad or chicken salad, served with homemade potato salad, roll, butter and beverage

Fruit Plate

A delightful assortment of fruit served with a scoop of cottage cheese or sherbet, rolls, butter and beverage

Tuna Salad Plate

Served with homemade potato salad





Chef’s Salad

Sliced ham and American cheese with lettuce, onions, tomatoes and a hard boiled egg

Juliet Salad

Fresh crisp lettuce, slices of turkey and Swiss cheese garnished with onions, tomatoes and a sliced hard boiled egg




The Luncheon Menu

Chicken Shish Kebob

Topped with sautéed mushrooms, served with rice pilaf and a baked tomato stuffed with spinach, feta cheese, and seasonings.

Greek Stuffed Chicken Breast

Sliced black olives, feta cheese, chopped spinach, onions and Greek seasonings, all rolled into a skinless chicken breast brushed with a lightly beaten egg & bread crumbs, topped with feta cheese.

Chicken Ala Zorba’s

Sautéed strips of chicken with red peppers, onions, fresh mushrooms, heart of celery, carrots and green peppers, served over a bed of rice




½ Barbequed Chicken

8oz. New York Strip

½ Rotisserie Chicken




Chicken Cordon Bleu

Topped with a cream mushroom sauce

Poor Man’s Lobster

Fresh Icelandic Cod baked in butter sauce

Fish Fry

Fresh Icelandic Cod, deep fried, served with French fries (Only Friday’s)




Stuffed Chicken Breast

8oz. Stuffed with wild rice or dressing

Stuffed Pork Chop

One 9oz. pork chop stuffed w/ dressing

Broiled Whitefish

Fresh filet, broiled to perfection




The Above Luncheons Include:

  • A tossed salad
  • Choice of potato
      • French fries
      • Oven browned potatoes
      • Mashed
      • Rice Pilaf
      • Baked
  • Vegetable
  • Rolls and butter
  • Beverage