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
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
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
MEDITERRANEAN MEATBALLS
FRENCH ONION SALISBURY STEAK
BRAISED SHORT RIBS AND MUSHROOMS
LEMON AND ARTICHOKE CHICKEN
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
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 SALTIMBOCCA ROMANO
CHICKEN COQ AU VIN
SPICY SAMBAL CHICKEN SKEWERS
CHICKEN WITH APRICOT- BALSAMIC GLAZE
DOUBLE CUT LAMB CHOPS
BARBECUED BABY BACK RIBS
BRATWURST WITH SWEET RED CABBAGE
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
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
SHAVED BRUSSEL SPROUT SALAD
WINTER GREEN SALAD
ITALIAN GREEN SALAD
ASIAN GREEN SALAD
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
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
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
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.
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
SOUR CREAM TWICE BAKED POTATOES
SOUTHWESTERN RED CHILE POTATOES
ROOT VEGETABLE MASH
SCALLOPED SWEET POTATOES
GREEN CHILE MAC AND CHEESE
ORECCHIETTE WITH BROCCOLINI PESTO
GREEN RICE PILAF
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
ASPARAGUS, GREEN BEANS AND PEAS
RUTABAGA, MUSHROOMS AND PEARL ONIONS
GREEN BEAN AND GOUDA CASSEROLE
BRUSSEL SPROUTS AND PANCETTA
BRUSSEL SPROUTS AND CAULIFLOWER CREAM
BABY CARROTS AND ASPARAGUS
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
MEXICAN CALABACITAS
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
GREEN RICE STUFFED TOMATOES
JULIANNE VEGETABLE MEDLEY
Thinly sliced zucchini, red bell peppers, onions and carrots.
Sauteed with garlic and parsley butter.
ASIAN STYLE RED CABBAGE
CREAMY BAKED LEEKS
BREAD BOARD
ROSEMARY FOCACCIA
FRENCH BAGUETTE
BRIOCHE ROLLS
9 GRAIN OVAL LOAF
GARLIC PITA BREAD
SOURDOUGH LOAF
KALAMATA OLIVE LOAF
PARMESAN BREADSTICKS

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