Luncheon Buffet

Mix and match from the following selections below to create the perfect spread for all your guests. Inclusive with all buffets are skirted buffet tables, chafing dishes, platters, serving utensils and decor. China plates, stainless silverware and linen napkins available. Disposable ware also available.

HOT SANDWICHES

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. 

BBQ MEATLOAF

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. 

COLD SANDWICHES

PROSCUITTO AND MOZZERALLA

Prosciutto de Parma ham with fresh mozzarella cheese arugula and fresh basil pesto vinaigrette. Served on demi baguette bread. 

CALIFORNIA CLUB

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. 

CHICKEN WALDORF

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.

COMPOSED SALADS

KALE AND QUINOA

Massaged organic kale with red quinoa, cranberries, apples, pecans, red onions and feta cheese. Tossed with a cranberry/lime vinaigrette. 

MANDARIN ORANGE

Chopped napa cabbage, romaine, red cabbage, julienned carrots, fresh oranges, green onions, sliced almonds and crunchy chow mein noodles. 

TABLESIDE'S CAESAR

Our signature dressing tossed with romaine lettuce, focaccia croutons and parmesan cheese. Finished with a splash of lemon at the end. 

THE MEDITERRANIAN

Romaine lettuce with cherry tomatoes, black olives, red onions, roasted red bell peppers, cucumbers and feta cheese. Tossed with a Greek vinaigrette. 

THE ITALIAN

Seasonal spring mix with tomatoes, English cucumbers, red onion, Niçoise olives and sliced pepperoncini. Tossed with a creamy Italian dressing. 

SOUTWESTERN COBB

Romaine lettuce with diced tomatoes, dehydrate corn, pepitas, queso fresco and fried corn tortilla strips. Served with a buttermilk-chipotle dressing. 

FATTOUSH PANZNANELLA

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 avocado- 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.  

local sausage PLATTER

An array of Italian, German and Spanish sausages. Served with giardiniera relish, assorted mustards, pickled vegetables and crusty ” Noble ” bread.  

DESSERTS

ICE CREAMS AND SORBETS

Weekly selections on request.

cookie platter

Weekly selections on request.

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