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 / Mango Relish Apricot / Balsamic BBQ
Texas Style BBQ Sauce Carrot / 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.
NEW YORK STEAK PIZZAIOLA
Grilled New York strip loin topped with a tri- color bell pepper medley, onions, portobello mushrooms 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.
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, 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.
TUSCAN STYLE CHICKEN PAILLARDS
Pounded chicken breast marinated with garlic, lemon zest, chile flakes, fresh herbs and olive oil. Topped with a cherry tomato and fresh corn relish.
CHICKEN WITH SUNDRIED TOMATO CREAM 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,hominy 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, “AWARD” winning 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 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 SPINACH STEAK SALAD
Baby spinach 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.
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 potatoes with sharp white cheddar cheese and garlic infused cream.
TUSCAN KALE MASHED POTATOES
Yukon gold mashed potatoes with salt massaged kale, green onions and freshly grated parmesan cheese.
BUTTERMILK AND BOURSIN MASHED POTATOES
Mashed russet potatoes with infused boursin and buttermilk.
DUO GRATIN POTATOES
Thinly sliced sweet potatoes and Yukon gold potatoes baked with garlic cream 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, chicken stock, thyme and green onions.
FRESH CHIVE SPATZLE
Sauteed pasta style German dumplings with fresh chives and butter.
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 baby carrots drizzled with fresh ARUGULA pesto
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 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
Buffet Entrees
Salad Bowls and Platters
Side Dishes – Starch
Side Dishes – Vegetables
All ingredients sourced from local farmers markets and purveyors.
Check out our sides dishes (vegetables) menu by clicking below
What Customers Are Saying
About Us
We pride ourselves on what our happy clients say.
Previous
Next