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
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
LEMON AND HERB BRINED TURKEY BREAST
WHOLE ROASTED SALMON AND SPINACH WELLINGTON
SPANISH SEAFOOD, CHICKEN AND SAUSAGE PAELLA (15 Person Minimum)
RUSSIAN COLOSSAL KING CRAB LEGS OR GRILLED PEEL & EAT JUMBO MEXICAN SHRIMP
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 1 jumbo dry packed sea scallops.
Finished with white wine, garlic, parsley and butter sauce.
FILET MIGNON WITH BLUE CHEESE BUTTER
Spice rubbed beef tenderloin topped with a blue cheese, butter, breadcrumbs and shallots. Garnished with fresh chives and black pepper.
KANSAS CITY STRIP AND SHRIMP
Wet aged thin-cut strip loin with 2 jumbo grilled Mexican shrimp peel and eat shrimp with spice blend and citrus sauce.
HAWAIIAN STYLE RIB-EYE
Sliced rib eye marinated with fresh pineapple juice, brown sugar, ginger and soy. Drizzled with a sweet soy glaze with yuzu.
ITALIAN BEEF BRACIOLE
BELGIAN STYLE MEATBALLS
Beef and pork meatball meatballs tossed with a mushroom brown sauce. Topped with fried potato straws and parsley.
BALSAMIC AND BROWN SUGAR SHORT RIBS
Boneless braised short ribs with beef stock, balsamic vinegar, brown sugar, red wine, worchestshire sauce and orange zest.
STOUT BRAISED SHORT RIBS
Boneless braised short ribs with Guinness stout beer, red wine, beef broth, local honey, onions, carrots, celery and aromatics.
LEMON AND ARTICHOKE CHICKEN
Egg battered chicken breast served with artichokes, capers, butter, parsley and white wine sauce. Finished with a hint of lemon zest.
GARLIC AND COCONUT CHICKEN
Slow braised chicken breast with whole garlic cloves, fresh thyme
chicken stock and coconut milk.
CHICKEN AND SAUSAGE
Roasted bone-in chicken thighs with spicy local Italian sausage, fingerling potatoes, cherry peppers, fresh rosemary and lemon sauce.
INDIAN STYLE BUTTER CHICKEN
Cubed chicken breast stewed in yogurt, ginger, garlic, tomatoes and Indian spices. Served with white rice and green onions.
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
"MOMS" CHICKEN DIVAN
CHICKEN PARMESAN ROLLATINI
Breaded and stuffed chicken breast with spinach, parmesan ricotta cheese. Served with our signature marinara sauce and parsley.
CHICKEN COQ AU VIN
SAMBAL CHICKEN SKEWERS
CHICKEN WITH APRICOT- BALSAMIC GLAZE
Grilled bone-in chicken thighs basted with apricot jelly, balsamic vinegar, butter and fresh rosemary. Served with grilled apricots.
DOUBLE CUT LAMB CHOPS
Garlic and rosemary marinated Colorado rack of lamb. Served with a side of mint jelly and creamy tzatziki sauce.
BARBECUED BABY BACK RIBS
Slow smoked pork baby back ribs served with your choice of barbeque sauce on the side: Carolina, Texas, or Kansas style barbeque sauce
BRATWURST WITH SWEET RED CABBAGE
Grilled local veal bratwurst served with sweet and savory braised red cabbage with 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
GRILLED PORTOBELLO MUSHROOM
Grilled and marinated portobello mushroom stuffed with parmesan, garlic and breadcrumbs. Topped with oven roasted tomatoes and pesto sauce.
GRILLED VEGATABLE LASAGNA
SALAD BOWLS AND PLATTERS
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
CHOPPED ARUGULA SALAD
Arugula greens pearl cous cous, cranberries, dried corn, bell peppers, sunflower seeds, feta and fig-white balsamic vinaigrette.
WINTER GREEN SALAD
ITALIAN GREEN SALAD
ASIAN GREEN SALAD
GREEK ROMAINE WEDGE SALAD
Half romaine wedge topped with tomatoes, cucumbers, celery, Kalamata olives, red onions and feta. Tossed with a lemon-tahini dressing.
ANTIPASTO 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. Drizzled with a dijon mustard vinaigrette.
PANZANELLA SALAD
Large parmesan crusted croutons with heirloom tomatoes, cucumbers, red onions and pearl mozzarella. Tossed with a red wine vinaigrette.
TANGY GREEN BEAN- POTATO SALAD
ASIAN SLAW 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
GRILLED SALMON COBB
WALDORF SALAD
SIDE DISHES – STARCH
WHITE CHEDDAR AND GARLIC MASHED POTATO
Mashed russet potatoes with sharp white cheddar cheese and garlic infused cream. Topped with butter and black pepper.
TWICE BAKED MASHED POTATOES
Twice baked russet potatoes filled with sour cream, cheddar cheese, chives, bacon and butter.
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.
CRISPY SMASHED POTATOES
Baby red bliss potatoes boiled then smashed and finished with rosemary oil sea salt and parsley.
ALMOND COUS COUS
Fine grain cous cous cooked with garlic, smoked paprika, parsley, slivered almonds and chicken stock.
SWEET POTATO ORANGE CUPS
A hollowed orange cup filled with sweet potato mash, orange juice and butter. Topped with brown sugar, marshmallows and candied pecans.
SOUTHWESTERN BARLEY
Organic barley cooked with chicken stock and tossed with garlic, black beans, green onions, red peppers, roasted corn and celery.
COCONUT SWEET POTATO CASSEROLE
Sweet potato casserole with coconut milk, crushed pineapples, ginger and brown sugar-butter. Topped with green onions.
GREEN CHILE MAC & CHEESE
Elbow macaroni baked with diced green chile sauce, white cheddar cheese, pepper jack and bechamel sauce. Topped with golden bread crumbs.
THREE CHEESE STUFFED SHELLS
Jumbo stuffed shells with sauteed spinach, mushrooms, ricotta, mozzarella and parmesan cheeses. Baked with a marinara sauce.
MEXICAN GREEN RICE
Long grain white rice cooked with chicken stock, sautéed spinach, green c chile, cumin seed 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
ROOT VEGETABLE MASH
A medley of rutabaga, butternut squash, celery root, yams and parsnips. Mashed with butter, thyme and honey.
RUTABAGA, MUSHROOMS AND PEARL ONIONS
Roasted rutabaga, crimini mushrooms, pearl onions and balsamic vinegar.
Tossed with a mustard seed and maple glaze.
GREEN BEANS AND MUSHROOMS
Green beans baked in a creamy gouda bechamel cheese sauce and sauteed mushrooms. Topped with fried onion rings and parsley.
BRUSSEL SPROUTS AND PANCETTA
Thinly sliced brussel sprouts sauteed with shallots, pancetta ham and local olive oil. Finished with a splash of lemon.
BLISTERED GREEN BEANS
Roasted green beans with a cherry tomato pesto, garlic, olive oil and smoked paprika.
BABY CARROTS AND ASPARAGUS
Whole roasted baby carrots and asparagus spears tossed with orange butter and fresh chives.
SPICE RUBBED BABY CARROTS
Whole roasted baby carrots tossed with local olive oil, coriander, mustard seed, fennel seed and mixed peppercorn rub.
KUNG PAO CAULIFLOWER
Panko and potato starch crusted cauliflower served with peanuts, green onions, charred red chiles, sweetened soy glaze and sesame seeds.
CAULIFLOWER AND PARSNIP MASH
Pureed white cauliflower and parsnips, folded with heavy cream, boursin cheese and butter. Garnished with fresh chives.
MEXICAN CALABACITAS
Sautéed fresh zucchini squash, yellow 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 MUSHROOM BROTH
Slow braised baby bok choy with Asian style mushroom broth, miso, soy sauce, ginger, garlic and sesame seeds.
MEDITARANIAN STUFFED TOMATOES
Roasted whole vine ripened tomatoes stuffed with cous cous, green onions, pinenuts and feta cheese. Topped with grated parmesan and parsley.
JULIANNE VEGETABLE MEDLEY
Thinly cut strings of zucchini, yellow squash, red onions and baby carrots.
Sauteed with garlic and parsley butter.
ASIAN STYLE RED CABBAGE
MEXICAN STREET CORN POPS
YOGURT AND SPICE RUBBED BROCCOLI
BREAD BOARD
ROSEMARY FOCACCIA
FRENCH BAGUETTE
BRIOCHE ROLLS
9 GRAIN OVAL LOAF
GARLIC PITA BREAD
SOURDOUGH LOAF
KALAMATA OLIVE LOAF
PARMESAN BREADSTICKS
What Customers Are Saying
About Us
We pride ourselves on what our happy clients say.