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
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

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

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

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 PARMESAN ROLLATINI

    Breaded and stuffed chicken breast with spinach, parmesan ricotta cheese. Served with our signature marinara sauce and parsley.

CHICKEN COQ AU VIN

Bone-in chicken thigh 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.

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

Thick cut cauliflower steaks baked with lemon and parmesan cheese.

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

Fresh lasagna noodles with grilled zucchini, yellow squash, eggplant, red bell peppersand grilled red onions. Layered with ricotta, mozzarella and parmesan cheeses and house made marinara sauce. (Minimum 15 people)

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.

CHOPPED ARUGULA SALAD

Arugula greens pearl cous cous, cranberries, dried corn, bell peppers, sunflower seeds, feta and fig-white balsamic vinaigrette. 

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.

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

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.

WALDORF SALAD

Fresh red and green grapes, celery, apples and walnuts. Tossed with a honey sweetened yogurt sauce.

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.  

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

Certain ingredients might change due to seasonal availability.

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

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

MEXICAN STREET CORN POPS

Individual corn on the cob skewers with chipotle mayo, cotija cheese, hot sauce and fresh cilantro.

YOGURT AND SPICE RUBBED BROCCOLI

Fresh roasted broccoli spears with yogurt marinade, coriander, turmeric, garlic and paprika. Garnished with black sesame seeds.

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

Want help planning your next event?
What is the perfect way to enjoy your next event? Be a part of it and leaving the catering to Tableside Gourmet.
LEARN MORE
Previous
Next

What Customers Are Saying
About Us

We pride ourselves on what our happy clients say.