Corporate Luncheon Buffet and Sit Down

LUNCHEON BUFFET

Mix and match from the following selections below to create the perfect luncheon buffet. 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.

SANDWICHES

ROAST BEEF AND SUNDRIED TOMATO PESTO

Slow roasted house made roast beef with boursin cheese spread, charred red onions, arugula and sundried tomato pesto. Served on soft french rolls.

TURKEY HAVARTI CROISSANT

Oven roasted turkey breast with havarti cheese, bibb lettuce, tomatoes, dijonaisse dressing. Served on toasted croissant bread.

ITALIAN HOAGIE

Salami, black forest ham, honey roasted turkey breast, pepper jack cheese, shredded lettuce, red onions, tomatoes and red wine vinaigrette dressing. Served on fresh baked hoagie rolls and dry oregano.

CALIFORNIA CLUB

Oven roasted turkey, Swiss cheese, apple wood smoke bacon, chunky guacamole, lettuce, tomato and roasted garlic mayo. Served on nine grain bread.

PROSCIUTTO AND MOZZARELLA SANDWICH

Prosciutto de parma ham with fresh mozzarella cheese, arugula and fresh basil pesto vinaigrette. Served on toasted ciabatta bread.

CHICKEN WALDORF SANDWICH

Diced chicken breast with grapes, celery, cranberries, walnuts and honey mustard dressing. Served on nine grain bread.

TUNA SALAD CROISSANT

Albacore tuna salad with bibb lettuce, tomatoes and dijonaise dressing. Served on toasted croissant bread.

VEGETARIAN CLUB

Grilled zucchini, roasted red bell peppers, cucumbers, tomatoes, hummus and arugula. Served on nine grain bread.

SALADS

MICRO GREEN AND ANCIENT GRAINS

A layared salad with farro grain, pearl cous cous, fresh corn, bell peppers, pepitas, with cherry and sundried tomatoes. Topped with local Arizona micro greens and lemon- honey ginger dressing. Served in individual disposible cups.

SIGNATURE CAESAR

Award winning Caesar dressing with romaine hearts, herb crusted croutons and parmesan cheese. Finished with a splash of lemon.

KALE AND QUINOA

Kale, cabbage and organic quinoa tossed with green grapes, red peppers, cranberries and toasted almonds. Tossed with a red wine vinagreette.

THE MEDITERRANEAN

Romaine lettuce with cherry tomatoes, black olives, red onions, red bell peppers, cucumbers, feta cheese and greek vinagreette.

ITALIAN GREEN SALAD

Seasonal mixed greens with heirloom tomatoes, English cucumbers, red onion, nicoise olives and creamy Italian dressing.

SOUTHWESTERN COBB

Romaine lettuce topped with black beans, roasted corn, diced tomatoes, pepitas queso fresco and tortilla strips. Drizzled with a buttermilk- chipotle dressing.

GINGER AND SESAME SALAD

Romaine lettuce, cabbage, carrots, scallions, red peppers, bean sprouts and cilantro. Tossed with a ginger-sesame dressing.

SPINACH AND STRAWBERRY SALAD

Baby spinach topped fresh sliced strawberries, candied pecans, red onions and feta cheese. Drizzled with balsamic vinagreette.

BLUE CHEESE SALAD

Seasonal greens tossed with toasted walnuts, dried cherries, sliced apples and domestic blue cheese. Served with a cinnamon-honey vinaigrette.

TANGY GREEN BEAN- POTATO SALAD

Red new potatoes with green beans, heirloom cherry tomatoes and fresh dill. Tossed with a sherry and dijon mustard vinaigrette.

KALE AND CABBAGE SLAW

Shredded savoy and kale greens tossed with a buttermilk and pickle dressing.

PASTAS AND PLATTERS

SPINACH AND RICOTTA STUFFED SHELLS (WARM)

Sautéed garlic spinach with ricotta and parmesan cheeses stuffed in jumbo pasta shells and marinara sauce.

RIGATONI BOLOGNAISE (WARM)

Tubular pasta with a beef and pork meat sauce fresh peas and parmesan.

PENNE PESTO PASTA SALAD (COLD)

Fresh basil pesto tossed with cherry tomatoes, mozzarella balls, fresh spinach and pinenuts. Garnished with parmesan cheese and verbena lemon oil.

FUSILLI WITH CORN AND POBLANOS (COLD)

Corkscrew pasta with roasted corn, roasted poblano peppers, charred red onions and queso fresco cheese. Tossed with pistachio-cilantro pesto.

BUFFALO POTATO CHIPS

Thick cut potato chips drizzled with blue cheese sauce and buffalo hot sauce. Garnished with blue cheese crumbles and fresh chives.

RAW VEGETABLE PLATTER

A combination of carrots, celery, cucumbers, red bell peppers, cherry tomatoes, cauliflower, radishes, olives and cornichons. Served with a buttermilk- pesto and hummus dipping sauces.