Buffet or Family Style
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.
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. Don’t forget to finish your meal with one of our signature desserts.
GARLIC, HERB AND PANKO CRUSTED BEEF TENDERLOIN
PEPPERCORN AND FRESH THYME RUBBED BEEF TENDERLOIN
ADOBO CHILE RUBBED NEW YORK STRIP LOIN
HORSERADISH CRUSTED STANDING RIB ROAST
BLACKENED BONE-IN TOMAHAWK STEAK
SMOKED SPICE RUBBED BEEF BRISKET
24 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
DOUBLE CUT BRINED BONE- IN PORK CHOP
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 ( Minimum 15 Maximum 35 Guests)
RITZ CRUSTED JUMBO MEXICAN SHRIMP
Mushroom Chasseur / Red Wine Demi Glace
Calvados Apple Brandy / Spanish Marsala Wine
Beef Au Jus / House Made Steak
Bearnaise / Maitre D Butter
Cucumber Tzatziki / Gorgonzola Butter
Stone Ground Mustard / Roasted Red Bell Pepper
COMPOTES / CHUTNEYS
Tomato Jam / Tabasco Pepper Jelly / Chimichurri
Pineapple and Mango Salsa / Apricot- Balsamic BBQ
Texas Style BBQ Sauce / Chipotle Cocktail Sauce
PETITE FILET AND SCALLOP SCAMPI
Pan seared prime tenderloin topped with jumbo dry packed sea scallop
sauteed with white wine, chile flake, garlic, parsley and butter.
PETITE FILET WITH BLUE CHEESE BUTTER
Pan seared prime tenderloin topped with a gorgonzola butter with shallots, fresh chives and black pepper.
STEAK, SHROOMS AND RINGS
Sliced prime cut New York strip loin served with balsamic marinated mushrooms and crispy shoestring onion rings.
HAWAIIAN STYLE RIB-EYE
Sliced prime rib-eye marinated with fresh pineapple juice, brown sugar, ginger and soy. Drizzled with a sweet soy glaze.
ITALIAN BEEF BRACIOLE
Stuffed flank steak with parmesan, golden raisins, pine nuts, parsley and breadcrumbs. Slow braised in our signature marinara sauce.
BELGIAN STYLE MEATBALLS
Beef and pork meatball meatballs with a red wine sauce with mustard, shallots, tomato paste, worcestershire and beef stock.
BALSAMIC AND BROWN SUGAR SHORT RIBS
Boneless braised short ribs with beef stock, balsamic vinegar, brown sugar, red wine, worchestshire sauce and orange zest.
Prime beef tenderloin tips with classic mushroom stroganoff sauce. Served over fresh homemade mustard Spaetzle.
LEMON AND ARTICHOKE CHICKEN
“Rodgers” premium chicken breast served with artichokes, capers, butter, parsley white wine and chicken stock. .
Sauteed chicken breast red and green peppers, mushrooms, onions, white wine, marinara sauce and Italian seasonings.
CHICKEN AND SAUSAGE SCARPARIELLO
Roasted bone-in chicken thighs with spicy local Italian sausage, fingerling potatoes, mild cherry peppers, fresh rosemary and lemon sauce.
INDIAN BUTTER CHICKEN
Cubed chicken breast stewed in yogurt, ginger, garlic, tomatoes and Indian spices. Served over a bed of white rice.
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
Prosciutto and fresh sage wrapped chicken breast. Served with a “Florio” fine sweet marsala wine sauce.
CHICKEN COQ AU VIN
Bone- in chicken thigh and drumsticks braised with Bordeaux wine, bacon, carrots, pearl onions, mushrooms and fresh herbs.
SAMBAL CHICKEN SKEWERS
Marinated chicken breast with chile paste, sriracha, brown sugar, ginger, rice vinegar and fish sauce. Served with a sweet chile sauce and rice.
ROASTED APRICOT CHICKEN
Roasted chicken thighs basted with an apricot and balsamic barbecue sauce. Served with grilled apricots.
Boneless and skinless chicken thigh marinated with red miso, peanut butter, ginger, garlic, soy sauce and green onions.
BARBECUED ST. LOUIS RIBS
Slow smoked pork back ribs served with a Texas style barbecue sauce and bread and butter pickles on the side.
LOCAL SAUSAGE BOARD
An array of local Italian and German sausages served with giardiniera relish, assorted mustards and sauteed peppers/onions.
CORNBREAD AND CHORIZO PORK LOIN
“Berkshire” heritage pork loin stuffed with chorizo and cornbread stuffing. Served with a yellow mole Amarillo sauce.
BACON WRAPPED PORK TENDERLOIN
Bacon wrapped “Berkshire” pork tenderloin served with a stone ground mustard, balsamic and honey glaze.
VEGATARIAN- GREEK STYLE MOUSSAKA
A layered casserole with marinated eggplant, sliced potatoes, mushroom tomato sauce, bechamel sauce and parmesan cheese.
Spicy Cajun rice dish with tomatoes, bell peppers, celery, canary beans and spices. Served assorted hot sauces.
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
THE CHOPPED SALAD
Arugula greens pearl couscous, smoked bacon, dehydrated corn, cherry tomatoes, cucumbers, sunflower seeds, feta and green goddess dressing.
WINTER GREEN SALAD
ITALIAN GREEN SALAD
ASIAN GREEN SALAD
GREEK ROMAINE BABY GEMS
Mini wedges topped with tomatoes, cucumbers, celery, kalamata olives, red onions and feta. Tossed with a lemon-tahini dressing.
ANTIPASTO WITH GREEN OLIVE TAPENADE
Shredded Iceberg 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 yellowfin tuna with hard boiled eggs, cherry tomatoes, Yukon gold potatoes, haricot verts and Niçoise olives. Served with a sherry- mustard vinaigrette.
SALMON COBB PLATTER
Flaked Faroe Island salmon with grilled avocado, hard boiled eggs, cherry tomatoes, dehydrated corn, baby gems, and green goddess dressing.
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
STREET CORN POTATO SALAD
Yukon gold potatoes with roasted sweet corn, hard boiled eggs, red onions,, queso fresco and chipotle dressing. Finished with hot sauce and lime.
Fresh red and green grapes, celery, apples and candied walnuts. Tossed with a honey sweetened yogurt sauce.
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 YUKON GOLDS
Baby golden potatoes twice baked and filled with butter, sour cream cheddar cheese, chives and bacon.
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 roasted till crispy with rosemary infused olive oil, sea salt and parsley.
ISRAELI PEARL COUSCOUS
Toasted pasta style couscous with roasted cherry tomatoes, spinach, green olives, feta cheese, pine nuts and parsley.
CAULIFLOWER AND SQUASH GRATIN
Baked cauliflower florets in a butternut squash puree with vegetable stock, fresh thyme, cream and Gruyere cheese.
BROTHY WHITE BEANS AND SPINACH
Native Arizona white Tepary beans simmered in vegetable stock, onions, bay leaves and wilted spinach.
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.
TUSCAN STUFFED SHELLS
Jumbo stuffed shells with sauteed spinach, ricotta, mozzarella and parmesan cheeses. Baked with a sundried tomato cream 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 SPAETZLE
German style pasta dumplings sauteed in brown butter and finished with fresh chives and parmesan cheese.
RISOTTO ALLA PIZZAIOLA
Slow cooked arborio rice with roasted red bell peppers, tomato sauce, cherry tomatoes, parmesan cheese and fresh mozzarella.
SAVORY BREAD PUDDING
Crusty French bread baked with assorted mushrooms, onions, celery, carrots and parmesan cheese. Served with creamy mushroom sauce.
SIDE DISHES – VEGETABLES
LEMON BROCCOLINI SPEARS
Pan seared baby broccoli with extra virgin olive oil, lemon zest, chile flake and freshly grated parmesan cheese.
ENGLISH PEAS AND PANCETTA
Fresh jumbo peas with thick cut crispy Italian pancetta ham. Tossed with lemon zest, shallots and garlic.
Roasted asparagus spears with a breadcrumb topping with prosciutto, sesame seeds and pecorino romano.
HONEY- BALSAMIC GLAZED BRUSSEL SPROUTS
Roasted brussel sprouts tossed with lemon-honey, balsamic vinegar, dijon mustard, garlic and olive oil.
GREEN BEANS AND CHANTRELLE MUSHROOMS
Green bean casserole baked in a creamy mushroom sauce with gouda cheese and crispy fried shallots.
BABY CARROTS AND ASPARAGUS
Sauteed baby carrots and asparagus spears tossed with a fresh orange butter and 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.
Sautéed fresh zucchini squash, yellow squash, local corn, poblano peppers, garlic and Mexican creme. Topped with queso fresco and cilantro.
Blanched and sauteed rapini with garlic, extra virgin olive oil and chile flake
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
A medley of sauteed bacon, garlic, corn, red bell peppers, green beans, zucchini and baby carrots.
9 GRAIN OVAL LOAF
GARLIC PITA BREAD
KALAMATA OLIVE LOAF
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