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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. 

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Carving Stations

Whole cuts are carved to order for your guests at this action station.  All proteins are sourced from Jet Fresh purveyors and flown in within 24 hours.

Prices do vary from season to season.  Choice of protein and accompanying sauce.

Garlic and Pink Peppercorn Rubbed Beef Tenderloin –  Eye of Round Roast Beef  

  Sauteed Spinach-Stuffed Beef Tenderloin – Adobo Chile Rubbed New York Strip

Hawaiian Style Marinated Rib- Eye  –  Beef Wellington with Mushroom Duxelle

48 Hour Marinated Flank Steak –  Signature Spice Rubbed Standing Rib Roast 

Horseradish Crusted Prime Rib Roast –  Rosemary and Garlic Rubbed Leg of Lamb

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

    Spiral Cut Honey Glazed Ham – Brocollini and Mushroom Stuffed Pork Tenderloin  

Sauces 

House Made Steak Sauce – Cowboy Butter – Mushroom Chasseur – Bearnaise 

Red Wine Demi Glaze – Red Pepper Jelly – Charred Green Onion Chimichurri 

 Tatziki – Horseradish – Red Chimichurri – Green Harissa – Tomato Chutney 

Mustard Sauce – Green Peppercorn- Au jus Sauce- Mint Mojo- Coconut Curry  

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 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 with garlic butter sauce

Spicy Texas Rib-Eye Steaks and Jalapenos 

 Spice rubbed rib-eye steaks, glazed with a red chili barbeque sauce and served with a side of stuffed bacon wrapped jalapenos

Barbequed Baby Back Ribs 

Slow roasted pork baby back ribs with your choice of dipping sauce. Carolina Style, Memphis Style, Alabama White Sauce, Texas Style or Kansas Style

 Chicken and Beef Sliders 

A combination of our house blend burger patties and herb marinated chicken breasts. Served with an assortment of condiments for garnishing.

New York Steak Pizzaiola

Individual prime steaks with bell pepper medley, onions, mushrooms and marinara sauce

Italian Beef Braciolas

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

  Balsamic and Brown Sugar Short Ribs 

Boneless braised short ribs with beef stock, red wine, balsamic vinegar and orange juice

French Onion Salisbury Steak

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

 Chicken and Sausage Scarperilla

 Bone in chicken thighs with spicy Italian sausage roasted with mild cherry peppers, red bell peppers, onions, herbs and lemon sauce

 Chicken Francese 

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

Chicken Cacciatore

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

Chicken Coq au Vin 

Chicken 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 and avocado relish.

Tequila- Lime Chicken Thighs

Marinated chicken thighs with reposado tequila, agave syrup, garlic and chile powder

Creamy Garlic Parmesan Chicken

Chicken breasts baked with fresh garlic, spinach, parmesan cheese and heavy cream

Chicken with Apricot- Balsamic Glaze

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

Thai Style Chicken Curry with Coconut  

Sliced chicken breast cooked in a fragrant curry sauce with red peppers

Moroccan Spiced Lamb Chops

 Mediterranean spiced lamb chops with harissa marinade and tzatziki

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

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Salad Bowls 

Caesar Salad

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

  Wedge Salad and Prosciutto   

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

Italian Green Salad

Mixed greens with tomatoes, cucumbers, red onions and Nicoise olives. Served with a creamy Italian dressing

Pumpernickel Panzanella 

 Toasted pumpernickel bagel with yellow tomatoes, cucumbers, red onion, sliced fennel and capers. Served with a red wine vinaigrette

Asian Mixed Green Salad 

Romaine lettuce with shaved carrots, red cabbage and mushrooms. Served with a ginger- miso dressing

Winter Green Salad

Seasonal greens tossed with matchstick apples, candied pecans, dried cherries and domestic 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

 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

Asian Slaw with Ginger-Peanut Dressing

Shredded cabbage, carrots, red bell peppers, scallions, cilantro and honey roasted peanuts

Green Bean- Potato Salad

 Roasted halved red potatoes with green beans, green onions and crisp applewood smoked bacon. Tossed with a dijon mustard vinaigrette.

Grilled Salmon Cobb 

Romaine lettuce with grilled salmon chunks, hardboiled eggs, cherry tomatoes, avocado slices and roasted corn. Drizzled with a green goddess dressing.

Tomato and Chickpeas

Heirloom cherry tomatoes with spice roasted chickpeas, feta cheese and greek dressing

Antipasto Salad with Green Olive Tapenade   

Shredded iceberg lettuce topped with herb marinated mozzarella balls, Genoa salami, pepperoncini, cherry tomatoes and hearts of palm. Served with a green olive vinaigrette.

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 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

Creamed Potatoes and Scallions

Baked new potatoes and green onions in a parmesan cream sauce

 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 yogurt an aromatic-red chile seasoning

Duo Potato Gratin

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

Green Chile Mac and Cheese

Roasted green chile bechamel with white cheddar cheese, roasted poblanos, topped with garlic-herb breadcrumbs

 Roasted Root Vegetable Medley 

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

Spaetzle 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, ginger and coconut milk

 Gnocchi’s with Pomodoro Sauce 

Housemade potato gnocchi with fresh tomato and basil sauce with spinach and mozzarella cheese

 Three Cheese Risotto

Arborio risotto with chicken stock, white wine, taleggio, gruyere and parmesan cheeses

 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

 Hasselback Potatoes

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

 

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 Side Dishes – Vegetables 

All ingredients sourced from local farmers markets and purveyors

Asparagus Spears Gratin

Grilled asparagus spears topped with parmesan cream sauce and garlic breadcrumbs

Parsnips, Mushrooms and Carrots 

Sauteed parsnips, carrots, cremini and portobello mushrooms

Bacon Wrapped Asparagus and Green Bean Bundles 

Individually wrapped vegetable medley with applewood smoked bacon

 Spinach with Golden Raisins and Pine Nuts

Sauteed fresh spinach with garlic, golden raisins, pine nuts and parmesan cheese

Parmesan Stuffed Tomatoes 

Baked vine-ripened tomatoes stuffed with seasoned breadcrumbs and parmesan cheese

 Brussel Sprouts with Pancetta and Walnuts  

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

Snap Peas and Red Bell Peppers

Sauteed bell peppers and snap peas with brown butter  

Red Curry Japanese Eggplant

Marinated eggplant with ginger, lemongrass and red curry

 Broccoli Rabe/ Rapini 

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

Zucchini and Corn Medley

Sauteed corn and zucchini with garlic, butter and green onions

Garlic and Parmesan Roasted Cauliflower 

Cauliflower florets with breadcrumbs, parmesan cheese, fresh herbs and olive oil

Southern Style Succotash 

Sauteed green beans, lima beans, roasted corn, red bell peppers and bacon

Sauteed Red Cabbage 

Shredded red cabbage with sesame oil and soy sauce

Spaghetti Squash and Asparagus Tips

Squash ribbons with asparagus, ricotta cheese, lemon and pine nuts

Green Beans Almondine 

Sautéed green beans with slivered almonds and brown butter

Honey Glazed Carrot Medley

Rainbow assorted carrots glazed with honey, butter and chives

Baked Creamed Corn

Fresh corn off the cob baked in a garlic cream sauce, cheddar cheese and jalapeno

Baby Bok Choy

Pan seared then roasted bok choy with warm ginger-miso dressing

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