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.

FRUIT AND NUT BOARD

A combination of grapes, dried fruits, marinated olives, assorted herb roasted nuts, mascerted fruut and puff pastry baked brie wedge.

FRESH FRUIT BOWL

A combination of honeydew, cantaloupe, watermelon, strawberries, blueberries, raspberries and blackberries.

Luncheon Salads

Larger salads to be served as an entree. Add bread and olive oil service for an extra charge. Served as a sit down plated luncheon.

Tuna Nicoise Salad

Pan seared Ahi tuna with red bliss potatoes, hair cot verts, tomatoes, Kalamata olivesandhard boiled eggs served over Bibb greens and mustard vinaigrette

Chicken and Zucchini Salad

Grilled chicken breast with served over a shaved zucchini salad with heirloom cherrytomatoes, arugula and lemon caper vinaigrette

Organic Kale Salad

Tuscan kale leaves with orange segments, apples, dried cranberries, smoked almonds,white cheddar cheese and a lemon-tahini vinaigrette

Southwestern Salmon Salad

Grilled Scottish salmon served over romaine lettuce with black beans, dehydrated cornkernels, tomatoes, corn tortilla strips and chipotle dressing

Ahi Greek Salad

Pan seared rare Ahi tuna served with pearl couscous, Kalamata olives, red peppers, cucumber, marinated mushrooms, heirloom tomatoes, red onions, feta and sunflowerseeds with Italian herb vinaigrette

Lamb Chops and Panzanella

Grilled lemon and oregano lamb chops with olives medley, croutons, tomatoes, redonions and arugula served with local olive oil and taziki sauce

Ancient Grain Salad

Red quinoa with sweet potatoes, Portobello mushrooms, Japanese eggplant,avocado, cucumbers and snap peas served with ginger-miso vinaigrette

Chicken Kabob Caesar Salad

Grilled chicken kabobs served over romaine leaves, croutons and parmesan cheeseserved with our signature Caesar dressing

Grilled Ginger- Sesame Chicken Salad

Marinated chicken breast tossed with soba noodles, carrots, scallions, almonds andNapa cabbage. Tossed with a ginger-sesame dressing

Vegetable Cobb

Organic greens topped with smoked almonds, feta cheese, cucumbers, tomatoes, edamame and avocado served with a roasted red bell vinaigrette

Composed Plates

Add a small house salad or Signature Caesar as a first course. Served as a sit-down plated luncheon.

Chicken Francese

Egg battered chicken breast with capers, artichoke hearts and lemon buttersauce. Served with roasted fingerling potatoes and grilled broccolini withpepperonata

Mediterranean Chicken

Harissa marinated chicken breast served over pearl cous cous, roasted tomatoes,sautéed spinach, Kalamata olives and pine nuts served with a charred lemon andtzatziki sauce

Hawaiian Style Rib-eye

Asian marinated rib-eye steak served with sweet potato mash and sautéed redcabbage with sesame oil and soy sauce

Southern Style Salmon

Scottish salmon served over a succotash with sweet corn, heirloom broad beans,carrots, green onions and bacon. Topped with a watercress and fennel salad with localolive oil

Asian Style Crab Cakes

Jumbo lump crab meat with Asian spices served with a mold of white rice andjulienned vegetables served with a mango and apple compote

Spinach and Ricotta Stuffed Shells

Sautéed garlic and spinach with house made ricotta cheese served in jumbo pastashells and marinara sauce

Penne with Mushroom Ragu

Pasta with a creamy tomato mushroom sauce served with green peas and parmesancheese

Grilled Vegetable Lasagna

Grilled zucchini, yellow squash, red bell peppers and eggplant baked with a mushroombolognaise and pesto Genovese sauce.

Specialty Desserts

Autumn Spice Cake with Sticky Coconut Icing

Oat and brown sugar spice cake topped with a sticky coconut- pecan icing served withfresh whipped cream and toasted coconut

Pear and Apple Crisp

Caramelized apples and pears baked with a oatmeal and pecan streusel served withFrench vanilla ice cream

Salted Caramel Panna Cotta

Layers of salted caramel panna cotta, chocolate ganache, whipped cream, saltedcaramel popcorn and chocolate shavings

Chocolate Covered Strawberry Shortcake

Chocolate chip shortcake with macerated strawberries, fresh whipped cream andchocolate ganache

Molten Chocolate Lava Cakes

Chocolate cake with warm chocolate center served with French vanilla ice cream andfresh raspberries

Seasonal Sorbet

Local, seasonal fruit sorbet served in an almond tuile cup

Homemade Cookie Platter

Chocolate chip, macadamia nut and oatmeal cookies

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