Create your own buffet menu for a more casual get together or a family style with platters in the middle of the table. Inclusive with all buffets are  banquet tables, chafing dishes, serving utensils and buffet decor.  China plates, linen napkins and utensils inclusive for events under 40 guests. 


Carving Stations

Whole cuts are carved to order for your guests.  Choice of  protein and accompanying sauce

Garlic and Herb Rubbed Beef Tenderloin   –  Spice Rubbed New York Strip Loin  

Creamed Spinach Stuffed Beef Tenderloin – Jerk Rubbed Pork Loin 

Hawaiian Style Marinated Rib- Eye  – 48 Hour Marinated Flank Steak  

Citrus and Herb Turkey Breast  – Apple, Bacon and Fig Stuffed Pork Loin 

Beef Wellington with Mushroom Duxelle  –   Horseradish Crusted Prime Rib Roast 

Rosemary and Garlic Rubbed Leg of Lamb  –  Spiral Cut Honey Glazed Ham 


House Made Steak Sauce – Garlic Herb Butter – Mushroom Chasseur – Bearnaise 

Red Wine Demi Glaze -Pepper Jelly – Green Onion Chimichurri – Green Peppercorn

Romesco Sauce – Horseradish – Red Chimichurri – Green Harissa  


 Buffet Selections

All proteins arrive pan seared or grilled, then finished on-site and presented in chafing dishes. 

Filet and Shrimp

Individual beef tenderloins topped with two jumbo shrimps served Scampi style

Italian Beef Braciolas

Stuffed flank steak with prosciutto ham, parmesan, pine nuts and breadcrumbs. Slow braised in marinara sauce.

 Rib-Eye Brochettes with Charmoula

Moroccan style grilled kabobs with bell peppers, onions and mushrooms

Dr. Pepper Braised Short Ribs 

Red wine and cola braised short ribs with natural reduction sauce

French Onion Salisbury Steak

Individual ground beef patties with onion sauce served over garlic-parmesan toast points

Chicken Francese 

Egg battered chicken breast with artichokes, capers and white wine-lemon sauce

Chicken and Sausage Marsala

Sliced chicken breast and local Italian sausage sauteed with a mushroom Marsala sauce

Chicken Cacciatore

 Chicken breast sauteed with white wine, tomatoes, green olives, onions, garlic and marinara sauce

Chicken Coq au Vin 

Chicken breast and thigh meat braised with carrots, pearl onions, mushrooms and bacon in a red wine sauce

Tuscan Style Chicken Paillards

 Fresh Italian herb marinade with garlic, lemon zest and local olive oil. Served with a cherry tomato relish.

Chicken with Apricot- Balsamic Glaze

Brined chicken breast with fresh rosemary, apricot jelly and balsamic reduction

Chicken Curry Provencal 

Chicken breasts baked with a creamy curry sauce

Moroccan Spiced Lamb Chops

 Mediterranean spiced lamb chops with a harissa sauce and yogurt-mint sauce

Marinated  Rack of Lamb 

Rosemary and garlic marinated lamb served with a fresh mint pesto

Italian Sausage and Peppers

Local spicy Italian sausage served with sautéed peppers, onions, mushrooms and marinara sauce

  Grilled Portobello  Mushrooms

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



Caesar Salad

 Crisp baby romaine hearts, signature dressing, parmesan crusted croutons and splash of lemon at the end

  Wedge Salad and Prosciutto   

Individual little gem wedges, layered with sliced prosciutto and anchovy-caper vinagreete

Pumpernikel Panzanella 

Crusty pumpernikel bread salad with yellow tomatoes, cucumbers, red onion, sliced fennel and capers. Served with a red wine vinaigrette.

Winter Green Salad

Mixed greens with red oak, arugula and romaine tossed with matchstick apples, candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette

Southwestern Salad 

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

Red Cabbage and Pineapple Slaw 

Fresh cubed pineapple, red cabbage with scallions, cilantro and citrus vinaigrette

Mediterranean Pasta Salad

Chilled pasta salad with kalamata olives, Spanish chorizo, grape tomatoes, chickpeas, baby spinach leaves and feta cheese. Tossed with an Italian vinaigrette

Roasted Corn and Potato Salad

 Roasted halved red potatoes, grilled corn, red and green bell peppers and green onions. Tossed with a chipotle dressing


 Side Dishes – 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

 Roasted Fingerling Potato Hash 

Assorted fingerling potatoes with crispy bacon, poblano peppers, onions and herbs

Red Chile New Potatoes

Boiled baby Yukon gold potatoes tossed with a aromatic-red chile compote

Duo Potato Gratin

Thinly sliced sweet potatoes and Yukon gold potatoes baked with cream and gruyere

Green Chile Mac and Cheese

Roasted green chilies with white cheddar cheese topped with garlic-herb breadcrumbs

 Roasted Root Vegetable Medley 

Roasted sweet potatoes, rutabaga, turnips, parsnips, potatoes and carrots

Spatzle Pasta  

Pasta type dumpling sauteed with brown butter and chives

Smashed New Potatoes 

Boiled then roasted red bliss potatoes with rosemary, garlic and olive oil

Ginger Scalloped Sweet Potatoes

Baked sweet potato casserole with lemon and ginger cream

Green Beans and Gnocchi’s 

baby hert cot verts with potato gnocchi’s and brown butter with sage

Green Rice Pilaf 

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

Golden Turmeric Rice 

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

White Bean Cassoulet

Cannellini bean stew with bacon, celery, onions and aromatics

 Wild Rice Pilaf

6 grain blend  of grains with almonds and chicken stock

 Hasslback Potatoes

Baked red bliss potatoes sliced accordion style and baked. Topped with garlic herb butter and parmesan cheese



 Side Dishes – Vegetables 

All ingredients sourced from local farmers markets and purveyors

Carrots and Asparagus Spears

Glazed asparagus spears and baby carrots with orange marmalade butter

Parsnips, Mushrooms and Spinach

Roasted parsnips, cremini and portobello mushrooms, cippolini onions and baby spinach

Cauliflower, Potato and Peas

Roasted cauliflower florets with sliced fingerling potatoes, fresh peas and tarragon

Creamed or Sauteed Spinach 

Sauteed with garlic, olive oil and chile flakes or with bechamel sauce and gruyere cheese

Brussel Sprouts with Pancetta and Walnuts  

Roasted brussel sprouts with thick cut pancetta, walnuts and red chile flakes

Red Curry Japanese Eggplant

Marinated eggplant with ginger, lemongrass and red curry

 Italian Ratatouille

Vegetable casserole with  zucchini and yellow squash, eggplant, tomatoes, onions and fresh tomato sauce. Garnished with torn basil

 Rutabaga, Mushrooms and Pearl Onions

Baked beef steak tomatoes and fresh mozzarella cheese garnished with torn basil

Broccoli Rabe/ Rappini 

Slightly bitter Italian broccoli sauteed with garlic, chile flakes and local olive oil

Cauliflower Rice

Sauteed cauliflower “style” rice with green onions and garlic

Parmesan Stuffed Tomatoes 

Baked vine ripened tomatoes stuffed with seasoned breadcrumbs and parmesan cheese

Green Beans Almondine 

Sautéed green beans with slivered almonds and brown butter

Glazed Carrots and Shallots

Honey glazed carrots with roasted shallots and chives

Creamy Baked Leeks

Leek hearts baked in a parmesan cream sauce

Potted Eggplant and Tomatoes

Roasted eggplant puree and tomatoes with Moroccan spices

Comments are closed.

  • TumblrLinkedIn