Luncheon Buffet Menu
Mix and match from the following selections below to create the perfect spread for all your guests. Inclusive with all buffets are skited buffet tables, chafing dishes, platters, serving utensils and decor. China plates, stainless silverware and linen napkins available. Disposable ware also available for additional costs.
PRESSED ITALIAN SUB
Giant “Noble Bread” country loaf, griddled with Genoa salami, spicy capicola ham, mortadella bologna and fontina/ mozzarella cheese. Served with lettuce, tomatoes, red onions and red wine vinaigrette on the side.
ROASTED PORK BANH MI
Vietnamese marinated pork loin sandwich. Garnished with sliced cucumbers, cilantro, sriracha mayo and pickled carrot/daikon radish slaw. Served on a soft baked hoagie roll.
MAC AND CHEESE PULLED CHICKEN SLIDERS
Mexican style tinga marinated chicken breast with hatch green chile mac and cheese. Served on toasted brioche slider buns.
BAKED TURKEY AND HAM SLIDERS
Thinly sliced deli meats with Havarti cheese baked with a mustard/garlic sauce. Baked on poppy seed brioche slider buns.
OPEN FACED TURKEY SAMMY
Whole roasted thick-cut turkey breast with fennel and sausage white gravy. Served on top of grilled ciabatta bread.
ITALIAN SHREDDED BEEF
Slow braised beef and red wine, beef stock and Italian seasonings. Served with signature local giardiniera and scamorza smoked mozzarella cheese. Served on a demi baguette roll.
Classic beef and pork meatloaf with Texas style BBQ sauce, sharp cheddar and dill pickle slices. Served on griddled sourdough bread.
BLT HOT DOGS
Bacon wrapped Jumbo all beef dog with sliced heirloom tomatoes, shredded lettuce and roasted garlic aioli sauce.
PROSCUITTO AND MOZZERALLA
Prosciutto de Parma ham with fresh mozzarella cheese arugula and fresh basil pesto vinaigrette. Served on demi baguette bread.
Oven roasted turkey breast, Swiss cheese, smoked bacon, guacamole, bibb lettuce, tomato and lemon aioli. Served on fresh baked nine grain bread.
SALMON SALAD ROLL
Flaked “Farroe Island” salmon with bibb, diced celery, chives, dill, lemon and yogurt/ creme fraiche dressing. Served on buttered brioche bread.
TURKEY HAVARTI CROISSANT
Housemade oven roasted turkey breast with Havarti cheese, bibb lettuce, tomatoes and black garlic aioli. Served on award winning local croissants.
Diced chicken breast, celery, cranberries, apples, walnuts and honey- mustard dressing. Served with bibb lettuce on cuntry white loaf.
TUNA TARTINE AND HUMMUS
House poached yellowfin tuna with oven roasted tomatoes, capers, pine nuts, hard-boiled eggs and hummus. Served on toasted focaccia bread.
ROAST BEEF WITH SUNDRIED TOMATO PESTO
Slow roasted homemade roast beef with boursin cheese spread, charred red onions, arugula and sundried tomato pesto. Served on demi baguette.
GRILLED VEGETABLE CLUB
Herb marinated zucchini, red bell peppers, portobello mushrooms, fresh mozzarella cheese, arugula leaves and pesto vinaigrette. Served on fresh baked nine grain bread.
KALE AND QUINOA
Massaged organic kale with red quinoa, cranberries, apples, pecans, red onions and feta cheese. Tossed with a cranberry/lime vinaigrette.
Chopped napa cabbage, romaine, red cabbage, julienned carrots, fresh oranges, green onions, sliced almonds and crunchy chow mein noodles.
Our signature dressing tossed with romaine lettuce, focaccia croutons and parmesan cheese. Finished with a splash of lemon at the end.
Romaine lettuce with cherry tomatoes, black olives, red onions, roasted red bell peppers, cucumbers and feta cheese. Tossed with a Greek vinaigrette.
Seasonal spring mix with tomatoes, English cucumbers, red onion, Niçoise olives and sliced pepperoncini. Tossed with a creamy Italian dressing.
Romaine lettuce with diced tomatoes, dehydrate corn, pepitas, queso fresco and fried corn tortilla strips. Served with a buttermilk-chipotle dressing.
Toasted pita chips with mixed cherry tomatoes, cucumbers, radishes, green onions, arugula and feta cheese. Tossed with red wine vinaigrette.
TANGY GREEN BEAN AND POTATO
Yukon gold potatoes, haricot verts, cherry tomatoes and fresh dill. Tossed with sherry- dijon mustard vinaigrette.
HOT AND COLD PASTAS
TUSCAN STUFFED SHELLS ( HOT )
Fresh spinach, ricotta and mozzarella stuffed shells. Served with a sundried tomato cream sauce with fresh basil leaves.
BAKED ZITI AND ANDOULLIE SAUSAGE ( hot )
Pasta casserole with local Cajun sausage, peppers, onions, Italian seasonings, marinara sauce, mozzarella cheese and fresh basil.
TURKEY TETRaZZINI ( hot )
Oven roasted turkey breast with fresh pasta, seasonal mushroom, peas and creamy bechamel sauce. Topped with herbed breadcrumbs.
GRILLED VEGATABLE WHITE LASAGNA ( Hot )
Herb marinated zucchini, yellow squash, red bell peppers, portobello mushrooms, sauteed spinach, ricotta, mozzarella and parmesan blend.
AVOCADO AND BACON ( COLD )
Bowtie pasta tossed with cherry tomatoes, roasted corn, crisp bacon and crumbled cotija cheese. Tossed with avacado- buttermilk dressing.
FUSSLI - CORN AND POBLANO ( COLD )
Corkscrew pasta with roasted corn, poblano peppers, charred red onions and queso fresco cheese. Tossed with a pistachio-cilantro pesto.
BOARDS AND PLATTERS
RAW VEGATABLE PLATTER
A combination of baby carrots, celery, cauliflower, sweet mini peppers, watermelon radishes, cherry tomato, cucumbers and haricot verts. Served with avocado- spinach hummus and buttermilk pesto dipping sauces.
FRUIT AND NUT BOARD
A combination of grapes, fresh berries, dried fruits, assorted herb roasted nuts, marinated olive medley, pickled vegetables, pastry wrapped brie wedge, toast points and gourmet crackers.
BUFFALO POTATO CHIPS
Thick- cut homemade potato chips drizzled with blue cheese and buffalo hot sauces. Garnished with blue cheese crumble and fresh chives.
TEA SANDWICH PLATTER
A combination of mini cold sandwiches:
Autumn Spice Cake with Sticky Coconut Icing
Pear and Apple Crisp
Salted Caramel Panna Cotta
Chocolate Covered Strawberry Shortcake
Molten Chocolate Lava Cakes
Homemade Cookie Platter
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