Dinner Buffet

Sour dough and cracked wheat dinner rolls with Butter

3-Salads

1-Vegetable

1-Potato

2-Entrees

Salads choice of 3

Garden toss salad served with choice of two dressings: Ranch, Italian, Cherry vinaigrette, White French, Cajun buttermilk, Balsamic vinaigrette.

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

Marinated cucumber, tomatoe,pepper,onion

Vegetables 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 $1.50 per guest

Sautee 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 $1.00 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

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

Entrée substitute $1.00 per guest

Chicken Marsala

Sautéed chicken with apple brandy sauce

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

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 responsible for providing three eight foot banquet tables for buffet.

Menu pricing is based on a guarantee of 100 guests and subject 6% Michigan sales tax.

Price $15.00 per guest with a minimum guarantee of 100 guests.

Price $15.75 per guest with a minimum guarantee of 75 guests.

Price $16.50 per guest with a minimum guarantee of 50 guests.

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

chefpride@chartermi.net