Buffet or Family Style
Menu

BUFFET MENU

All buffet selections are served in chafing dishes with decorative buffet decor, risers, serving platters, sterno fuel and serving utensils.
Buffets can be served on an Island in your home or with 6 ft tables within the confines of your house with skirted tables or wooden farmers tables.
Additional charges for wooden farmers tables.
Fresh floral arrangements available upon request.

CARVING STATIONS

Choose from the following selections of whole cuts carved to order or composed buffet entrees served in chafing dishes. Complete your buffet with the following salads, vegetables, starches and bread boards.

GARLIC, HERB AND PANKO CRUSTED BEEF TENDERLOIN
PEPPERCORN AND THYME RUBBED BEEF TENDERLOIN
SIGNATURE DRY SPICE RUBBED NEW YORK STRIP LOIN
HORSERADISH CRUSTED STANDING RIB ROAST
BLACKENED BONE-IN TOMAHAWK STEAK
SMOKED SPICE RUBBED BEEF BRISKET
48 HOUR MARINATED FLANK STEAK
SALT AND PEPPER EYE OF ROUND ROAST BEEF
ROSEMARY AND GARLIC MARINATED DOUBLE CUT LAMB RACK
HARISSA AND YOGURT MARINATED T-BONE LAMB CHOPS
APPLE, BACON AND FIG STUFFED PORK LOIN
CORNBREAD AND CHORIZO STUFFED PORK LOIN
JAMAICAN JERK RUBBED PORK TENDERLOIN
SPIRAL CUT HONEY BAKED HAM
MAPLE AND HERB BRINED TURKEY BREAST
WHOLE ROASTED SALMON AND SPINACH WELLINGTON
SPANISH SEAFOOD, CHICKEN AND SAUSAGE PAELLA
RUSSIAN COLOSSAL KING CRAB LEGS

SAUCES

WINE SAUCES

Mushroom and Shallots / Red Wine Demi Glaze
Green Peppercorn / Lemon and Fried Caper
Beef Au Jus / House Made Steak
Bearnaise / Maitre D Butter

CREAMY SAUCES

Cucumber Tzatziki / Fresh Grated Horseradish
Stone Ground Mustard / Roasted Red Bell Pepper

COMPOTES / CHUTNEYS

Tomato Chutney /Tabasco Pepper Jelly
Pineapple and Mango Relish Apricot / Balsamic BBQ
Texas Style BBQ Sauce / Carrot and Chipotle Syrup

BUFFET ENTREÉS

PETITE FILET AND SCALLOP SCAMPI

Individual beef tenderloins topped with jumbo dry packed sea scallops. Finished with dry vermouth, garlic, parsley and butter sauce.

FILET MIGNON WITH BLUE CHEESE BUTTER

Spice rubbed beef tenderloin topped with a blue cheese butter and shallots. Garnished with fresh chives and cracked black pepper.

NEW YORK STEAK PIZZAIOLA

Grilled New York strip loin topped with a tri- color bell pepper medley, white wine, onions, garlic and marinara sauce.

HAWAIIAN STYLE RIB EYE

Marinated rib eye with fresh pineapple juice, brown sugar, ginger and soy.
Drizzled with a sweet soy glaze with yuzu.

ITALIAN BEEF BRACIOLE

Stuffed flank steak with parmesan, golden raisins, pine nuts, parsley and breadcrumbs. Slow braised in red wine and marinara sauce.

MEDITERRANEAN MEATBALLS

Beef and lamb meatballs baked in a tomato based sauce with mediterranean spices, yogurt, scallions and cilantro.

FRENCH ONION SALISBURY STEAK

Individual house ground beef patties served with a caramelized onion and beef stock sauce. Served over garlic toast rounds.

BRAISED SHORT RIBS AND MUSHROOMS

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

LEMON AND ARTICHOKE CHICKEN

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

GARLIC BRAISED COCONUT CHICKEN

Slow braised chicken breast with whole garlic cloves, fresh thyme
chicken stock and coconut milk.

CHICKEN AND SAUSAGE SCARPARIELLO

Bone-in chicken thighs with spicy local Italian sausage, fingerling potatoes, cherry peppers, fresh rosemary and lemon sauce.

CHICKEN MAKHANI

“Indian style butter chicken” cubed chicken breast stewed in yogurt, ginger, garlic, tomatoes and Indian spices. Served with white rice.

CHICKEN PAILLARDS

Thinley pounded chicken breasts topped with a roasted cherry tomato relish with slivered garlic, corn, basil and local olive oil.

CHICKEN WITH SUNDRIED TOMATO SAUCE

Pan seared chicken breasts with shallots, garlic, sun dried tomatoes, fresh basil, chicken stock and cream.

"MOMS" CHICKEN DIVAN

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

CHICKEN SALTIMBOCCA ROMANO

Prosciutto wrapped chicken breast with fresh sage, shallots, and mushroom marsala wine sauce.

CHICKEN COQ AU VIN

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

SPICY SAMBAL CHICKEN SKEWERS

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

CHICKEN WITH APRICOT- BALSAMIC GLAZE

Grilled bone-in chicken thighs basted with apricot jelly, balsamic vinegar, butter and fresh rosemary.

DOUBLE CUT LAMB CHOPS

Garlic and rosemary marinated Colorado rack of lamb, drizzled with a lamb-mint demi glaze sauce.

BARBECUED BABY BACK RIBS

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

BRATWURST WITH SWEET RED CABBAGE

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

GREEN CHILE PORK STEW

Slow roasted cubed pork butt with New Mexico green chiles, tomatillos, onions garlic, potatoes and Mexican spices.

ROASTED CAULIFLOWER STEAK

Thick cut cauliflower steaks baked with lemon and parmesan cheese.

GRILLED PORTOBELLO MUSHROOM

Grilled and marinated portobello mushroom with worcestershire, soy sauce, balsamic and olive oil.

SALAD BOWLS AND PLATTERS

Salads are assembled right before dinner service.

SIGNATURE CAESAR SALAD

Crisp baby romaine hearts with classic Caesar dressing, garlic croutons, parmesan cheese and a splash of lemon at the end.

KALE AND QUINOA SALAD

Curly kale tossed with quinoa, red grapes, toasted almonds, roasted red bell pepper strips, cranberries and a sweetened red wine vinaigrette.

SHAVED BRUSSEL SPROUT SALAD

Thinly sliced brussel sprouts with smoked almonds,cranberries and brown butter vinaigrette. Topped with grated ricotta salata cheese.

WINTER GREEN SALAD

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

ITALIAN GREEN SALAD

Seasonal mixed greens with heirloom tomatoes, English cucumbers, red onion, nicoise olives and creamy cheddar dressing.

ASIAN GREEN SALAD

Romaine lettuce with shaved carrots, shredded red cabbage, peanuts, green onions, edamame, yellow bell peppers and ginger-miso dressing.

SOUTHWESTERN SALAD

Romaine lettuce with black beans, dehydrated corn, pepitas, tomatoes, queso fresco, cilantro and tortilla strips. Tossed with a creamy chipotle dressing.

ANTIPASTO SALAD WITH GREEN OLIVE TAPENADE

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

THE NICOISE PLATTER

House made olive oil poached yellow-fin tuna with hard boiled eggs, cherry tomatoes, Yukon gold potatoes, haricot verts and nicoise olives. Served with a mustard- shallot vinaigrette.

GREEK STEAK SALAD

Baby spinach and romaine greens topped with marinated feta cubes, thinly sliced flank steak red onions, cherry tomatoes and Greek style vinaigrette.

TANGY GREEN BEAN- POTATO SALAD

Red new potatoes with green beans, heirloom cherry tomatoes and fresh dill. Tossed with a dijon mustard vinaigrette.

ASIAN SLAW WITH GINGER-PEANUT DRESSING

Shredded Savoy cabbage, carrots, red bell peppers, edamame, scallions, peanuts and cilantro. Tossed with ginger-peanut dressing.

KALE AND CABBAGE SLAW

Shredded savoy and kale greens tossed with a buttermilk and pickle dressing. Topped with sesame seeds and green onions.

FUSILLI WITH CORN AND POBLANOS

Corkscrew pasta with roasted corn, roasted poblano peppers, charred red onions and queso fresco cheese. Tossed with pistachio-cilantro pesto.

GRILLED SALMON COBB

Flaked Faroe Island salmon with grilled avocado, hard boiled eggs, cherry tomatoes, roasted corn and green goddess dressing.

SIDE DISHES – STARCH

Choose from the following starch selections to complete your buffet.

WHITE CHEDDAR AND GARLIC MASHED POTATO

Mashed russet potatoes with sharp white cheddar cheese and garlic infused cream. Topped with butter and black pepper.

TUSCAN KALE MASHED POTATOES

Yukon gold mashed potatoes with onion bechamel sauce, salted massaged kale, green onions and freshly grated parmesan cheese.

BUTTERMILK AND BOURSIN MASHED POTATOES

Mashed russet potatoes infused with fresh garlic cloves, boursin cheese and tangy buttermilk. Baked until golden brown.

DUO GRATIN POTATOES

Thinly sliced Yukon gold potatoes and garret yams, baked with a roasted garlic cream, fresh thyme and gruyere cheese.

ROASTED FINGERLING POTATOES

Crisp baked fingerling potatoes with garlic, parmesan cheese and parsley.

SOUR CREAM TWICE BAKED POTATOES

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

SOUTHWESTERN RED CHILE POTATOES

Herb coated Yukon gold potatoes tossed with yogurt, aromatic seeds, chile flakes and Mexican seasonings.

ROOT VEGETABLE MASH

A medley of rutabega, butternut squash, parsnips, turnips, sweet potatoes and celery root. Mashed with butter, thyme and honey.

SCALLOPED SWEET POTATOES

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

GREEN CHILE MAC AND CHEESE

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

ORECCHIETTE WITH BROCCOLINI PESTO

Artisanal pasta with a charred broccolini pesto and cherry tomatoes.

GREEN RICE PILAF

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

WILD MUSHROOM RICE

Wild rice pilaf baked with roasted Cremini mushrooms, almond slivers, chicken stock, thyme and green onions.

FRESH CHIVE SPATZLE

German style pasta dumplings sauteed in brown butter and finished with fresh chives and parmesan cheese.

BUTTERNUT SQUASH RISOTTO

Slow cooked Arborio rice with butternut squash, chicken stock, fresh sage, parmesan cheese and finished with brown sauce.

SAVORY BREAD PUDDING

Crusty French bread baked with assorted mushrooms, onions, celery, peppers parmesan cheese and infused cream.

SIDE DISHES – VEGETABLES

Certain ingredients might change due to seasonal availability.

ASPARAGUS, GREEN BEANS AND PEAS

Char- roasted haircots verts, asparagus spears and peas. Tossed with a lemon vinaigrette and toasted sesame seeds.

RUTABAGA, MUSHROOMS AND PEARL ONIONS

Roasted rutabaga, crimini mushrooms and pearl onions. Tossed with a mustard seed and maple glaze.

GREEN BEAN AND GOUDA CASSEROLE

Baked green beans in a creamy gouda cheese sauce topped with toasted breadcrumbs and parmesan cheese.

BRUSSEL SPROUTS AND PANCETTA

Thinly sliced brussel sprouts sauteed with shallots, pancetta ham, olive oil and fresh grated parmesan cheese

BRUSSEL SPROUTS AND CAULIFLOWER CREAM

Pan seared brussel sprouts in brown butter served over cauliflower cream.

BABY CARROTS AND ASPARAGUS

Whole roasted baby carrots and asparagus spears tossed with orange butter.

CARROTS AND ARUGULA PESTO

Whole roasted rainbow baby carrots drizzled with fresh arugula pesto. Finished with smoked sea salt.

KUNG PAO CAULIFLOWER

Panko and potato starch crusted cauliflower served with peanuts, charred red chiles and sweetened soy glaze.

CAULIFLOWER AND PARSNIP MASH

Pureed white cauliflower and parsnips with boursin cheese and cream.

MEXICAN CALABACITAS

Sautéed fresh zucchini squash, local corn, poblano peppers, garlic and Mexican creme. Topped with queso fresco and cilantro.

CHARRED BROCCOLLINI SPEARS

Blanched and grilled broccolini spears with olive oil and garlic sea salt.
Finished with a splash of lemon and parmesan cheese.

CLASSIC CREAMED SPINACH

Fresh spinach sautéed with onions, garlic, milk, mozzarella and parmesan cheeses with a hint of nutmeg.

BOK CHOY WITH MISO GINGER DRESSING

Slow braised baby bok choy with garlic, ginger, miso, lime, sesame oil, sriracha and rice vinegar dressing.

GREEN RICE STUFFED TOMATOES

Roasted whole vine ripened tomatoes stuffed with green rice and toasted slivered almonds. Topped with garlic breadcrumbs.

JULIANNE VEGETABLE MEDLEY

Thinly sliced zucchini, red bell peppers, onions and carrots.
Sauteed with garlic and parsley butter.

ASIAN STYLE RED CABBAGE

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

CREAMY BAKED LEEKS

Pan seared leeks baked in a parmesan cream sauce.

BREAD BOARD

Choose from the following selections to complete your buffet. Local virgin olive oil or whipped butter included with all bread boards.

ROSEMARY FOCACCIA

FRENCH BAGUETTE

BRIOCHE ROLLS

9 GRAIN OVAL LOAF

GARLIC PITA BREAD

SOURDOUGH LOAF

KALAMATA OLIVE LOAF

PARMESAN BREADSTICKS

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Buffet or Family Style Menu