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
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 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
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
Entrée substitute $1.75 per guest
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
$ 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.
This price quote is based on your event being held in the Traverse City
.
All foods selections are prepared from my own personal recipes; Feel free to contact me on any questions regarding ingredients or preparations.
The following buffet will be $29.00 per guest Plus 18 % gratuity and 6 % sales tax, with a minimum guarantee of 100 guests.
Any extra fees for the use of the kitchen are your/clients responsibility.
Center pieces, flower arraignments, guest favors must be fully assembled!
Services provided for full service events
I will personally meet with you to discuss dining area layout for setup of tables, bar area, cake table, and present table. I will also discuss with you any additional needs for your event.
Once the menu selection is confirmed you will receive a very detailed confirmation letter about your event. Such as arrival time of guests, timing on when you would like your bar open, what time you would like dinner served, toasts, and serving of cake.
Chef’s Pride Catering provides:
Linen table clothes linen napkins salt & peppershakers
Creamers sugar equal
Coffee cups water glasses wine glasses
Champagne glasses salad plates bread & butter plates
Appetizer plate’s cake plates dinner plates.
Silverware will include dinner forks, salad forks, cake forks, spoons, and knifes.
Staffing: When you hire Chef’s Pride Catering for your event I Larry Burdek will personally handle your reception with my staff. We will be the first to arrive and last to leave your event. We handle all clean up of your hall such as removal of linen, equipment, and trash. Also we will handle the placement/replacement of tables and chairs.
Bars and beverages: We provide complete setup of bar areas with trained staff. This includes napkins, spouts for liquor, bar towels, wine glasses, coffee service.
When the event is over we will take all leftover beverages that you have purchased and place or load the items for your connivance.
Bars: Client will be responsible for delivery of all alcoholic beverages and pop mixes.
Bars additional charges: Chef’s Pride can provide plastic cups, bar garnishes, and ice. The cost for the following items is 5 % over purchase price.
Client will be responsible for providing tables and designated tent for catering staging.
Larry Burdek
President/Chef
Chef’s Pride Catering Inc
Traverse City, Michigan
Phone (231) 943-9683