Buffet or Family Style
Menu

Menu

Create your own buffet menu for a more casual get together, or choose a family style menu with platters in the middle of the table. Inclusive with all buffets are chafing dishes, serving platters, serving utensils and exquisite buffet decor.

Farmers tables and skirted banquet tables on request.

Carving Stations

Whole cuts are carved to order for your guests with a choice of accompanying sauces. Also choose from our selection of vegetables, starches, breads and desserts to complete your buffet.

Coffee and Mocha Rubbed Beef Tenderloin

Beef Wellington with Mushroom Duxelle

Garlic and Herb Crusted New York Strip Loin

Red Chile Adobo Marinated Skirt Steak

Rosemary and Garlic Rubbed Leg of Lamb

Curry and Yogurt Marinated Rack of Lamb

Apple, Bacon and Fig Stuffed Pork Loin

Cornbread and Chorizo Stuffed Pork Loin

Spinach and Pernod Salmon En Croute

Spanish Seafood Paella

Signature Spice Rubbed Rib-Eye Roast

Horseradish Crusted Standing Rib Roast

48 Hour Signature Marinated Flank Steak

Salt and Pepper Eye of the Round Roast Beef

Butter and Herb Roasted Turkey Breast

Maple and Mustard Roasted Turkey Thighs

Jamaican Jerk Rubbed Pork Tenderloin

Spiral Cut Honey Baked Ham

New England Seafood Boil

Creamy Lobster Thermidor

Sauces

Wine Sauces

Mushroom Chasseur
Red Wine Demi Glaze
Green Peppercorn
Rosemary Lemon
Au Jus
House Made Steak

Creamy Sauces

Tatziki
Horseradish
Mustard
Coconut Curry

Herb Sauces

Charred Green Onion Chimichurri
Red Chimichurri
Mint Mojo
Green Harissa
Bearnaise
Walnut Arugula Pesto

Compotes / Chutneys

Tomato Chutney
Red Pepper Jalapeno Jelly
Cowboy Butter
Pinapple Mango Salsa

Buffet Entrees

All buffet selections are served in decortive chafing dishes with fuel.

Petite Filet and Shrimp Scampi

Individual beef tenderloins topped with two jumbo Mexican shrimps served with garlic, white wine, chile flake and butter.

Hawaiian Style Rib Eye

Marinated rib eye with fresh pineapple juice, ginger and soy. Served with teryaki sauce and sauteed red cabbage.

Mushroom Braised Short Ribs

Boneless braised short ribs with dried and fresh mushrooms, beef stock, tomatoes, carrots, celery and herbs.

Chicken and Sausage Scarperilla

Bone-in chicken thighs with spicy local italian sausage, cherry peppers. rosemary and lemon sauce.

Chicken Coconut Curry

Cubed chicken breast stewed in yogurt, lemongrass, ginger garlic, tomatoes and Indian spices.

Tuscan Style Chicken Paillards

Pounded chicken breast marinated with garlic, lemon zest, chile flake, fresh herbs and olive oil. Served with a relish of cherry tomatoes, cilantro, fresh corn, shallots and sherry vinegar.

Chicken with Sundried Tomato Cream Sauce

Pan seared chicken breasts with shallots, garlic, sundried tomatoes, chicken stock and cream.

"Moms" Chicken Divan

Roteiserie chicken breast baked in a cheddar cheese bechamel sauce, broccollini spears and garlic bread crumb topping.

Chicken Saltimbocca

Proscuitto wrapped chicken breast with fresh sage and mushroom marsala sauce.

Barbequed Baby Back Ribs

Slow smoked pork baby back ribs served with your choice of barbeque sauce on the side:
Carolina style, Memphis style, Texas style, Kansas style or Alabama white sauce.


Grilled Portobello Mushrooms

Marinated Portobello mushroom with worcestershire, soy sauce, balsamic and olive oil.

Filet Mignon with Blue Cheese Butter

Grilled rib-eye steaks with our signature spice rub, topped with a blue cheese butter. garlic, shallots and parsley.

New York Steak Pizzaiola

Grilled new york strip loin topped with a bell pepper medley, onions, mushrooms and marinara sauce.

Italian Beef Braciolas

Stuffed flank steak with herbs, parmesan, golden raisins, pine nuts and breadcrumbs. Slow braised in spicy marinara sauce.

French Onion Salisbury Steak

Individual ground beef patties served with a carmelized onion and beef consomme sauce. Served over garlic-parmesan toast.

Lemon and Artichoke Chicken

Egg battered "Red Bird" chicken breast with artichokes, capers, parsley and white wine sauce.

Chicken Coq au Vin

Bone-in skin-on chicken thigh braised with bordeaux wine, bacon, carrots, pearl onions, mushrooms and fresh herbs.

Spicy Samabal Chicken Skewers

Marinated chicken breast with chile paste, siracha, brown sugar, ginger, rice vinegar and fish sauce.

Chicken with Apricot- Balsamic Glaze

Herb brined chicken thighs, grilled then basted with apricot jelly, balsamic vineagar and fresh rosemary.

Double Cut Lamb Chops

Garlic and rosemary marinated colorado lamb racks, served with a charred green onion chimichurri sauce.

Bratwurst with Sweet Red Cabbage

Grilled local veal bratwurst served with sweet and savory braised red onions and grain mustard on the side.


Grilled Vegetable Lasagna

. Grilled zucchini and yellow squash, red bell peppers, sauteed spinich, mushrooms, spinach, cottage cheese, parmesan cheese and marinara sauce.

Salad Bowls and Platters

Caesar Salad

Crisp baby romaine hearts, classic style dressing, garlic croutons and a splash of lemon at the finish. .

Everything Bagel Panzanella

Toasted everthing bagel croutons with tomatoes, cucumbers, red onion, kalamata olives, sliced fennel and capers. Dressed with a red wine vinaigrette.

House Green Salad

Seasonal greens tossed with matchstick apples, candied pecans, dried cherries, domestic blue cheese and cinnamon honey vinaigrette.

The Nicoise Platter

House made olive oil poached yellow fin tuna with hard boiled eggs, cherry tomatoes, yukon gold poatoes, haircot verts and nicoise olives. Dressed with a truffle mustard vinagrette.

Tangy Green Bean- Potato Salad

Red new potatoes with green beans and fresh dill. Tossed with a dijon mustard vinaigrette.

Kale and Cabbage Cole Slaw

Shreeded savoy and kale greens with our signature buttermilk and pickle relish dressing.

Italian Green Salad

Mixed greens with tomatoes, cucumbers, red onions, nicoise olives and creamy italian dressing

Asian Green Salad

Romaine lettuce with shaved carrots, red cabbage, green onions and ginger- miso dressing.

Southwestern Salad

Romaine lettuce with black beans,fresh corn, pepitas, tomatoes and corn tortilla strips, tossed with a creamy chipotle dressing.

Fussilli with Corn and Poblanos

Cork screw pasta with charred corn, roasted poblano peppers, and queso fresco chesse. Tossed with pistachio-cilantro pesto.

Potato, Lentil and Salmon Salad

Roasted yukon gold poastoes with stewed lentils, poached farroe island salmon, micro greens and mustard dijon dressing.

Antipasto Salad with Green Olive Tapenade

Shredded romaine and bibb lettuce topped with fresh mozzarella balls, genoa salami, cherry tomatoes and hearts of palm. Served with a green olive tapenade dressing.

Side Dishes ā€“ Starch

Choose from the following starch and vegetable selections to complete your buffet.

White Cheddar and Garlic Mashed Potato

Mashed russet potatoes with sharp white cheddar cheese and garlic infused cream.

Garlic and Parmesan Fingerling Potatoes

Assorted fingerling potatoes with roasted garlic oil and fresh grated parmesan cheese.

The Duo Potato Gratin

Thinly sliced sweet potatoes and yukon gold potatoes baked with garlic cream and gruyere cheese.

Rutabega, Mushrooms and Pearl Onions

Roasted vegatables with mustard seeds, maple syrup, balsamic vinegar and fresh dill.

Green Chile Mac and Cheese

Elbow macaroni baked with a green chile cream sauce, white cheddar cheese and golden bread crumbs.

Pasta with Pesto Cream Sauce

Penne pasta with classic basil pesto, spring peas and a touch of cream.

Spinach Green Rice Pilaf

Long grain rice cooked with chicken stock, sauteed spinach, almonds and cilantro.

White Beans with Tomato and Garlic

Cannellini bean stew with morracan spices, bacon, tomatoes, onions, fresh herbs and roasted garlic.

Polenta Wedges with Balsamic Onions

Crispy polenta wedges with balsamic glazed onions, roasted red peppers, thyme and feta cheese.

Tuscan Kale Mashed Potatoes

Yukon gold mashed potatoes with salt massaged kale, green onions and parmesan cheese.

Southwestern Red Chile Potatoes

Herb coated yukon gold potatoes tossed with yogurt, aromatic seeds, chile flakes and mexican seasonings.

Sour Cream Baked Twice Potatoes

Salt and pepper crusted russet potatoes, baked with sour cream, butter and chives.

Coconut Scalloped Sweet Potatoes

Sweet potato casserole with with coconut milk, crushed pineapples, ginger and brown sugar-butter.

Tomato- Butter- Onion Pasta

Bow-tie pasta with our signature tomato, butter and onion sauce. Served with parmesan cheese on the side.

Three Cheese Risotto

Arborio risotto with chicken stock, shallots, white wine, asiago,gruyere and parmesan cheeses.

Golden Turmeric Rice

Basmati rice cooked in coconut milk, fresh turmeric root, pistachios, raisins and cinnamon.

Baked Mushroom Rice

Long grain white rice baked with roasted cremini mushrooms, chicken stock, thyme and green onions.

Black Beans and Red Quinoa

Sauteed black beans, garlic, peppers and fluffy quinoa. Tossed with a chipotle and sherry vinagrette.

Side Dishes ā€“ Vegetables

All ingredients sourced from local farmers markets and purveyors

Asparagus Spears Gratin

Grilled asparagus spears baked a with a gruyere cream sauce, garlic bread crumbs and parmesan cheese.

Blistered Green Beans Agliata

Char- roasted haircots verts with a fresh basil and garlic bread sauce. Served with vine ripened roasted cherry tomatoes.

Wild Rice Stuffed Tomatoes

Roasted whole vine riped tomatoes stuffed with mushroom rice and fresh herbs.

Snap Peas and Red Bell Peppers

Sauteed bell peppers, snap peas and onions, tossed with teriyaki sauce and sesame seeds.

Charred Broccollini Spears

Grilled broccollini with olive oil and sea salt. Served with splash of fresh lemon at the end.

Tomato Caprese Gratin

Roasted tomatoes with fresh buffalo mozzerella cheese, garlic oil and breadcrumb crust. Finished with balsamic and basil.

Asian Style Red Cabbage

Shredded red cabbage sauteed with sesame oil and soy sauce. Garnished with toasted sesame seeds.

Creamed Leeks

Whole roasted leeks with cream, parmesan cheese, fresh thyme, and garlic.

Stuffed Portobello Mushrooms

Marinated portbello mushrooms baked with cannelini beans, spinach, garlic and breadcrumb topping.

Carrots and Brussel Sprouts

Roasted carrots and brussel sprouts with sauteed spinach, maple syrup and orange juice.

Spicy Kung Pao Cauliflower

Panko and potato starch crusted cauliflower served with peanuts, charred red chiles and sweetned soy sauce.

Creamy Cauliflower and Parsnip Mash

Blended cauliflower and white parsnips with garlic, butter sour cream and chives.

Grilled Eggplant Parmesan

Layered eggplant slices with mozzerella cheese, marinara sauce and fresh herbs.

Zucchini and Corn Medley

Sauteed fresh corn and zucchini squash with olive oil, onions and fresh queso fresco cheese.

Classic Creamed Spinach

Fresh spinach sautted with onions, garlic, milk, mozzerellla and parmesan cheeses with a hint of nut meg.

Garlic Spaghetti Squash and Herbs

Roasted spaghetti squash tossed with pine nuts, gouda cheese and fresh herbs.

Tri- Color Carrot Medley

Whole roasted rainbow carrots glazed with local honey, butter and fresh chives.

Red Beet Gnocchis

Pan seared red beet dumplings tossed with a walnut and sage butter and fresh grated parmesan cheese.

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