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. Don’t forget to finish your meal with one of our signature desserts.  

GRAINY MUSTARD AND ROSEMARY CRUSTED BEEF TENDERLOIN
COFFEE RUBBED BEEF TENDERLOIN
ADOBO CHILE RUBBED NEW YORK STRIP LOIN
HORSERADISH CRUSTED STANDING RIB ROAST
SPICE RUBBED BONE-IN TOMAHAWK STEAK
SMOKED SPICE RUBBED BEEF BRISKET
24 HOUR SIGNATURE MARINATED FLANK STEAK
SALT AND RED PEPPERCORN CRUSTED 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
CIDER BRINED DOUBLE CUT PORK CHOP
BBQ BACON WRAPPED PORK TENDERLOIN
SPIRAL CUT HONEY BAKED HAM
HERB ROASTED TURKEY BREAST
WHOLE ROASTED SALMON AND SPINACH WELLINGTON
SPANISH SEAFOOD, CHICKEN AND SAUSAGE PAELLA ( Minimum 15 Maximum 35 Guests)
 ROASTED JUMBO MEXICAN SHRIMP OR DRY PACKED SEA SCALLOPS

SAUCES

Event Catering Scottsdale AZ

WINE SAUCES

Mushroom Chasseur / Red Wine Demi Glace
Calvados Apple Brandy / Spanish Marsala Wine 
Beef Au Jus /  House Made Steak
Bearnaise /  Maitre D Butter

CREAMY SAUCES

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

BUFFET ENTREÉS

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.

NEW YORK PIZZIOLA

Sliced prime cut New York strip loin served over a bed of sauteed peppers, onions, mushrooms and marinara sauce. 

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. 

BEEF TENDERLOIN STROGANOFF

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. .

CHICKEN CACCIATORE

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.

STUFFED CHICKEN BREAST

Panko crusted chicken breast stuffed with herbed cream cheese mixture. Served with a red bell pepper cream sauce. 

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 SALTIMBOCCA

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.

CHICKEN FLORENTINE

Sauteed chicken breast with white wine, chicken stock,  baby spinach, garlic and heavy cream sauce. 

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. 

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

Curly kale tossed with quinoa, red grapes, toasted almonds, roasted red bell pepper strips, cranberries and a sweetened red wine vinaigrette.

THE CHOPPED SALAD

Arugula greens pearl couscous, smoked bacon, dehydrated corn, cherry tomatoes, cucumbers, sunflower seeds, feta and green goddess dressing.  

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 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

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.

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. 

WALDORF SALAD

Fresh red and green grapes, celery, apples and candied 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 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

Certain ingredients might change due to seasonal availability.

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. 

ASPARAGUS PANGRATTATO

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. 

CALABACITAS

Sautéed fresh zucchini squash, yellow squash, local corn, poblano peppers, garlic and Mexican creme. Topped with queso fresco and cilantro.

BROCCOLI RABE

Blanched and sauteed rapini ( bitter Italian broccoli ) 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 MUSHROOMS

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.

SOUTHERN SUCCOTASH

A medley of sauteed bacon, garlic, corn, red bell peppers, green beans, zucchini and baby carrots. 

SPINACH WITH PARMESAN

Sauteed baby spinach with garlic, chicken stock and parmesan cheese. Drizzled with balsamic glaze to finish. 

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

COUNTRY LOAF

SOURDOUGH LOAF

KALAMATA OLIVE LOAF

PARMESAN BREADSTICKS

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