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As it appeared in the Queens COURIER
Although the Astoria World Manor has gained fame for its receptions, it has now enhanced its reputation by opening to serve the general public three night a week(other open nights are being planned). Nothing has been lost with the additions; they certainly know how to make food presentations. I was over-whelmed by the variety and the largeness of the displays. A bargain at $16.95 per person..
At the Astoria World Manor, managed by Ray Hernandez, the serving staff is professional and attentive. Chef Gregory is a graduate of The Culinary Institute of America and has been associated with Glen Island Casino, and The Sheraton Center as well as Tavern On The Green.
What I like especially about all buffet meal is the chance to take small samples and then go back for the items that especially please the palate. Normally, this prevents overeating and/or wasting food. Here the presentations are so appealing,
however, that you may forget your good intentions.
Chef Gregory Rabusa has outdone himself with every thing form Stuffed Shrimp to enormous New Zealand Mussels. The hands-down-winner (to me), however, was the superb Sliced Duck with Loganberry Sauce served beside long grain wild rice.
You should also try the oven-roasted potatoes done with garlic, rosemary and butter and there is also a lovely melange of steamed veggies. All this is on only one of the many food-laden, "groaning tables."
The bountiful salad table offers hearts of palm, shredded carrots, sliced onions, tomatoes, etc. to add to minced greens (endive, raddichio, romaine & arugula) to then be topped with olive, croutons and the dressing of your choice.
From the bar, the accommo-dating Jaun Lapcevich, (formerly of The Palms) will be happy to mix your favorite drink or pull your preferred brand form inventory. Also check the reasonably priced wines.
The table of appealing appetizers tempted us with roasted peppers with anchovies salad, a red potato salad and a and capers, marinated tuna
chunks, an oil & vinegar tortellini seafood salad.
From the carving table, try the cut-to-order Pork Loin AuJus with applesauce on the side or the Corned Beef Brisket with mustard sauce.
Back at your won table you will find small ramekins of whipped soft, sweet butter to enjoy with your hot rolls or sesame sticks, a much appreciated detail.
The pasta table had Angel Hair in light cream sauce to be eaten with added Fruit Of The Sea or a Cheese filled manicotti with tomato sauce on the side.
While "table hopping" and enjoying all the fine food, notice the special decorative touches back dropping the food offerings. They vary form the honeydew sculptured lovebirds to the sparkling fountain displayed above the fruit offerings to the handsome sculptured swan-shaped fruit basket.
Don¡¯t miss the dessert table. The light-as-air cheesecake top-ped with strawberries and kiwi is a winner as is the dark chocolate mousse cake. Also enjoy the chocolate dipped fruits with your coffee. Whether you are a gourmet or a gourmand, this is the place!
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