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by Alex Pagliano / Buffalo Sabres
Executive Chef Scott Green

Over the past year, the Buffalo Sabres have made several conspicuous changes. Outside of the construction for the behemoth $172 million dollar HARBORCenter project, the team has redesigned wayfinder signage and murals throughout the arena concourse. Adherent to that theme, it should come as no surprise that the team has enhanced their menu items.

Tuesday afternoon, the Buffalo Sabres and Delaware North Companies/SportService announced the annexation of several new menu items to enhance the First Niagara Center experience.

First Niagara Center Executive Chef Scott Green introduced a collection of several new items to the concessions menu. Green challenged his team of chefs to improve upon the menu from the previous season. “At the end of last year, we [did] an assessment of what happened during the year. [We looked] at what worked and did not work. We looked at new trends and tested them out during the summer. From there, we test them out and see what works and then we develop our menu,” Green commented.

Of the highlighted trends, the Sabres are prominently featuring several new seafood dishes. Fans with access to the suites will be able to order individual portions of crab cakes, bubbling crab dip (crostini and pita salad) and the chicken and shrimp jambalaya (peppers, onions, tomato, spicy sauce and Cajun rice). The Lexus Club will also feature a local favorite, pepper dusted walleye (lemon-poached butter beans, Swiss chard and tomato jus). General concessions will offer shrimp tacos (spicy garlic shrimp, house-made jalapeno coleslaw, served on warm flour tortillas and served with chili lime aioli).

The team also has developed some new concepts from local favorites. Suiteholders will be able to order boneless and traditional chicken wings. The Lexus Club has added a flavorful beef on weck (served with Pommes frites, lettuce, tomato, pickled carrot and onion) and a buffalo-chicken themed Juicy Lucy burger. Fans in the 200 Level Harbour Club can enjoy an always-fresh bacon cheeseburger (fresh beef patty, applewood smoked bacon, cheddar cheese, lettuce and tomato) featured on a Costanzo's Kaiser roll. In general concessions, fans can try the ‘The Big Puck.’ Intended to be shared, ‘The Big Puck’ is a 16-ounce steak burger with a pound of toppings (American cheese, lettuce, tomato, onions, pickle chips and a special Sabre sauce) and a pound of French fries.

The organization also announced the renovation of suites. As part of a three-year multi-million dollar renovation process, nearly 20 suites have been renovated for the 2013-2014 season. Renovations include the installation of new seats and flat-screen televisions. “So far, [the renovations] have been met with tremendous response from our suiteholders,” remarked John Livsey, Sabres VP/Sales and Business Development.

Fans will be able to experience the improvements when the Sabres open the home portion of their schedule on Friday, October 4 against Ottawa.

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