Menu pricing is based on a guarantee of 100 guests and subject 6% Michigan sales tax.
Breakfast Menu $8.00 per guest
Blueberry muffins
Raspberry Almond muffins
Whipped butter
Fresh Fruit display
Sausage and egg strada
Catsup and hot sauce
Orange juice
Regular and decaffeinated coffee
Chef’s pride catering will also provide: 6 inch plates, napkins and 9 oz cups clear for orange juice.
Coffee service: sugar, equal, half & half creamer, 10 oz foam cups, straws, beverage napkins and setup and restocking through out the event.
Client is responsible for providing three eight foot banquet tables for buffet.
Any extra fees for the use of the kitchen are your/clients responsibility.
This price quote is based on your event being held in the Traverse City.
Brunch Menu $15.00 per guest
2-Muffins
3-Salads
1-Vegetable
1-Potato
2-Entrees
Orange juice
Regular and decaffeinated coffee
Muffins
Buttermilk blueberry Banana poppy seed Raspberry almond
Apple walnut Bran muffin
Dinner rolls available for additional .90 per guest
Sour dough, cracked wheat and butter
Macaroni salad Cheese display
Vegetarian pasta salad Vegetable display
Fresh fruit display Marinated green beans
Country potato salad Linguine cannelloni bean
Waldorf salad Sour cream and dill potato salad
Sliced marinated tomatoes Cucumber salad
Black bean and corn Spaghetti salad
Southern pea salad Peas and peanuts
Garden toss salad served with choice of two dressings: ranch, Italian, balsamic vingrette, white French, cherry vingrette, Cajun buttermilk.
Salads substitute .50 per guest
Caesar salad Broccoli Coleslaw
Antipasti salad Mini pasta shells with seafood
Spinach salad
Vegetable choice of 1
Green beans almandine
Broccoli Parmesan Green bean casserole
Carrots with dill butter Maple glazed carrots
Zucchini & summer squash in basil butter Peas with pearl onions
Brussels sprouts Eggplant & sweet pepper casserole
Fiesta corn Baked squash with pecan sauce
Vegetable substitute $1.00 per guest
Oven roasted asparagus, mushrooms, and red onion, yellow & red pepper
Grilled vegetable kabobs
Potato choice of 1
Baked redskins in herbs Parsley boiled redskins
Baked potatoes Broccoli, almond rice
Yukon Jack baked beans Apple raisin stuffing
Spinach, pecan wild rice Sage stuffing
Potatoes substitute .50 per guest
Garlic mashed potatoes Escalloped potatoes
Au-gratin potatoes Country mashed potato
Potatoes substitute $1.25 per guest
Twice baked potato
Dauphamoise potato Sour cream & chive duchess potato
Roasted tomato & garlic swirled potato Piped sweet potato
Entrée choice of 2
All chicken Entrees are breast
Mesquite grilled chicken Mostaccioli
Italian marinated chicken Linguine in marinara sauce
Lemon pepper chicken Fettuccine in Alfredo
Honey mustard chicken BBQ chicken
Sautéed chicken with apple brandy sauce Chicken Marsala
Teriyaki grilled chicken Chicken with mushroom sauce
Tequila lime chicken Caribbean jerk chicken
Beef tips in mushroom sauce with egg noodles Pork medallions with pan gravy
Beef burgundy served with egg noodles Sausage paella
Beef stroganoff with egg noodles Smoked ham with pineapple, raisin glaze
Roast beef with rich brown sauce
Polish sausage with sauerkraut
Scrambled eggs with ham and cheddar cheese
Western style scrambles (ham, green pepper, onions, mushrooms, swiss and American cheese’s)
Egg-strada (baked egg soufflé with cheddar cheese, sausage or ham) Catsup and hot sauce
Pancakes
French toast
Entrée substitute $1.00 per guest
Linguine in pesto sauce with roasted walnuts and sun-dried tomatoes
Seafood fettuccine
Stuffed cabbage
Baked cod
Stuffed chicken with cheese & chive sauce on a bed of rice
Entrée substitute $1.75 per guest
Smoked loin of pork with mango salsa (chef carved)
Salmon crusted with pesto & pecans
Stuffed pork chops
Chicken & crab tetrazzini on angle hair pasta
Lasagna
Stuffed sole with champagne sauce
Baked whitefish
Entrée substitute priced per guest
$ 2.50 grilled or baked salmon
Chef carved
$ 3.00 Top Round
$ 4.00 London broil
$ 5.00 Prime rib
$ 7.00 Beef tenderloin
$ 8.00 Beef tenderloin stuffed with spinach, cream cheese, mushrooms, and onion
Beverages: 9 oz cups clear for orange juice.
sugar, equal, half & half creamer, 10 oz foam cups, straws, beverage napkins.
On site grilling is an additional charge of $200.00
All foods selections are prepared from my own personal recipes; Feel free to contact me on any questions regarding ingredients or preparations.
Included are sturdy three compartment plates, napkins, plastic ware, staffing packaging of remainder of food and clean up of buffet area.
Client is reasonable for providing three eight foot banquet tables for buffet.
Any extra fees for the use of the kitchen are your/clients responsibility.
This price quote is based on your event being held in the Traverse City.
Larry Burdek
President/Chef
Chef’s Pride Catering Inc
Traverse City, Michigan
Phone (231) 943-9683