Ever wondered how to master the art of the buffet? At Shady Maple, it’s not just about piling food on a plate—it’s about crafting a culinary experience. This lighthearted guide follows the wisdom of a seasoned regular who’s spent years perfecting the ultimate plate-building strategy.
Start with the Savory Staples
The journey begins with the heavy hitters. A smart buffet-goer knows to start with proteins like roast beef, carved ham, grilled chicken, and steak burgers. Add a scoop of buttered noodles, a spoonful of mashed potatoes, and a drizzle of gravy—chicken or beef, depending on the mood. Crispy sides like corn fritters and potato cakes add texture and satisfaction.
The key? Skip the salad bar on round one. There’s a time and place for greens, and it’s not when the plate is still in its prime.
Salad Bar Strategy
With 46 items to choose from, the salad bar at Shady Maple is a destination in itself. From cucumber slices, green peppers, and sunflower seeds to red beet eggs, walnut pieces, and cottage cheese, it’s a mix-and-match paradise. A well-balanced plate might include a fresh salad topped with ranch dressing, a sprinkle of shredded cheese, and a few steamed veggies for good measure.
Surprising Pairings
Some of the best flavor combinations are discovered by accident. One regular swears by cheesesteak with a dollop of apple butter—a sweet and savory revelation. Another favorite? BBQ pork with sour cream and a dash of cayenne pepper sauce.
Then there was the time duck sauce met grilled mushrooms and Italian sausage. It sounded questionable, but turned out to be a repeat-worthy combo.
Sauce Like a Boss
The sauce station is where creativity shines. Boom boom sauce on chicken tenders, tangy gold BBQ on steak burgers, and honey mustard on just about everything—there’s no wrong move here. Adventurous eaters mix sauces to create their own signature blends.
The Wild Card Plate
This plate is all about joy. Pizza? Absolutely. Hotdogs? Sure. A roll stuffed with kielbasa, grilled onions, and tarter sauce? Go for it. The wild card plate is where buffet-goers let loose and try something unexpected.
The Discovery Moment
One regular recalls the day they paired hamballs with cranberry salad on a dare. It became a tradition. That’s the magic of Shady Maple—every visit holds the potential for a new favorite.
The Ultimate Shady Maple Plate
- Roast beef and carved ham as the protein anchors
- Buttered noodles and mashed potatoes with chicken gravy for comfort
- Corn fritters and potato cakes for crispy texture
- Grilled onions and mushrooms for depth and flavor
- A scoop of cranberry salad and a spoonful of cole slaw for brightness
- Boom boom sauce, apple butter, and tangy gold BBQ sauce on the side for dipping and drizzling
- A slice of pizza as the wild card treat
- Finished with a roll topped with cheesesteak and sweet relish
Why it works: This plate hits every note—savory meats, creamy sides, crunchy bites, fresh veggies, and bold sauces. It’s a buffet masterpiece that showcases the best of Shady Maple’s offerings.
Know Your Nights
Monday – Steak Night
The week kicks off strong with Delmonico and NY Strip Steaks, beef brisket, and fried shrimp sizzling on the grill. It’s a meat lover’s dream, and the regulars know to pair their steak with a side of buttered noodles and a splash of tangy gold BBQ sauce. The salad bar? Save it for round two.
Steakhouse Classic Combo
- Delmonico steak
- Mashed potatoes with beef gravy
- Corn fritters
- Grilled mushrooms and onions
- Tangy gold BBQ sauce on the side
Why it works: It’s hearty, savory, and feels like a full steakhouse dinner—without the wait.
Tuesday – Seafood Night
Tuesday dives deep with clams, mussels, scallops, Cajun catfish, and salmon. One regular swears by a surprising combo: catfish with a drizzle of duck sauce and a side of steamed broccoli. It’s a surf-and-garden plate that somehow works.
Surf & Garden Combo
- Cajun catfish
- Steamed broccoli and carrots
- Red beet eggs
- Cucumber slices with ranch
- Duck sauce drizzle
Why it works: A fresh, flavorful mix of seafood and salad bar favorites with a sweet-savory twist.
Wednesday – Prime Rib Night
Midweek calls for indulgence. Hand-carved prime rib, honey ham, and fried shrimp headline the night. The strategy here? Go light on the sides and heavy on the sauces—horseradish, boom boom, and a touch of apple butter for contrast.
Prime Rib Perfection Combo
- Hand-carved prime rib
- Honey ham
- Buttered noodles
- Steamed peas
- Horseradish and apple butter on the side
Why it works: A rich and satisfying combo with just enough sweetness to balance the bold meats.
Thursday – Wing/Rib Night
Thursday is for the bold. With chicken wings in four flavors, BBQ ribs, pulled pork, and grilled chicken, it’s a saucy celebration. Regulars build a plate with one wing of each flavor, a scoop of macaroni salad, and a roll stuffed with pulled pork and coleslaw. Messy? Yes. Worth it? Absolutely.
BBQ Bonanza Combo
- One chicken wing of each flavor
- Pulled pork on a roll
- Macaroni salad
- Cole slaw
- Boom Boom sauce and BBQ rib glaze
Why it works: It’s messy, flavorful, and fun—perfect for wing night warriors.
Friday – Grand Menu
Friday brings elegance with crab cakes, pierogies, Cajun catfish, and salmon. It’s a night for mixing textures—crispy, creamy, and flaky. One buffet pro recommends pairing pierogies with grilled onions and a side of steamed peas for a comforting twist.
Pierogi & Crab Cake Delight
- Crab cake
- Pierogies with grilled onions
- Steamed cabbage
- Cottage cheese
- Honey mustard and tartar sauce
Why it works: A comforting plate with Eastern European flair and seafood elegance.
Saturday – Grand Menu + Early Bird Special
Saturday is the grand finale. With featured grill items, pies, cakes, and the full buffet experience, it’s a celebration of abundance. The early birds get first pick, and the veterans know to pace themselves. Start savory, go light on the starches, and save room for dessert—especially the sundae bar and hot desserts.
Sweet & Savory Sampler
- Kielbasa with grilled onions
- Potato cakes
- Cranberry salad
- Cheesesteak with apple butter
- A small slice of pie to finish
Why it works: A little bit of everything—meaty, tangy, sweet, and satisfying.
Don’t Forget Lunch
Lunch at Shady Maple is no slouch. Served Monday through Friday, it includes fried shrimp, smoked beef brisket, 46 salad bar items, 6 homemade breads and rolls, 4 soups, 6 cheeses, 8 meats, 14 vegetables, 10 cold desserts, 4 hot desserts, 8 pies, 6 cakes, and a full beverage selection. It’s the perfect midday feast for those who want the buffet experience without the evening crowd.
The Ultimate Lunch Plate
- Smoked beef brisket
- Fried shrimp
- Buttered noodles
- Steamed carrots and broccoli
- Cucumber slices with ranch dressing
- Corn fritters
- A slice of homemade bread with apple butter
Why it works: This plate combines savory meats, crispy textures, fresh veggies, and a touch of sweetness. It’s hearty enough to satisfy, but leaves room for dessert—like a scoop from the sundae bar or a slice of pie.
Every Night’s a New Adventure
At Shady Maple, the buffet isn’t just a meal—it’s a nightly celebration of flavor. Whether it’s steak sizzling on a Monday, seafood delights on Tuesday, or the grand spread on Saturday, each themed night offers a chance to explore, experiment, and indulge.
For seasoned regulars, it’s a ritual. For newcomers, it’s a revelation. And for everyone, it’s a chance to build the perfect plate—one bite at a time.
So the next time you walk through those buffet doors, come hungry, come curious, and come ready to create your own masterpiece. And don’t forget to share your plate strategy—because at Shady Maple, the only thing better than eating well is swapping stories with fellow buffet adventurers.
