Corporate Luncheon Buffet and Sit Down
Choose from the following selections to create the perfect buffet or sit-down luncheon.
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.
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.
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.
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.
Grilled zucchini, roasted red bell peppers, cucumbers, tomatoes, hummus and arugula. Served on nine grain bread.
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.
KALE AND QUINOA
Kale, cabbage and organic quinoa tossed with green grapes, red peppers, cranberries and toasted almonds. Tossed with a red wine vinagreette.
Romaine lettuce with cherry tomatoes, black olives, red onions, red bell peppers, cucumbers, feta cheese and greek vinagreette.
ITALIAN GREEN SALAD
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)
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)
BUFFALO POTATO CHIPS
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.
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
Chicken and Zucchini Salad
Organic Kale Salad
Southwestern Salmon Salad
Ahi Greek Salad
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 Ginger- Sesame Chicken Salad
Hawaiian Style Rib-eye
Southern Style Salmon
Asian Style Crab Cakes
Spinach and Ricotta Stuffed Shells
Penne with Mushroom Ragu
Grilled Vegetable Lasagna
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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