Plated Meal Selections
Pricing is based on all guests having the same salad, vegetable, potato, and main entree.
If you would like to offer an option for main entree please add $2.00 per guest.
Service includes: Sourdough Dinner roll, cracked wheat rolls & slice Baguettes served in a basket at each table.
Salads Selections
Mix Greens Salad topped with Cherry Tomatoes, Roasted walnuts, Dried Cherries and Gorgonzola Cheese
Caesar salad
Marinated tomatoes
Red leaf mandarin orange salad
Marinated tomatoes
Mozzarella plum tomato salad
Bib lettuce with blue cheese and dried cherries
Spinach salad with hot mustard dressing
Romaine and grapefruit salad with balsamic vinaigrette
Spinach salad with pear and almond slivers served with raspberry vinaigrette
Salads served with choice of Two dressing: Ranch, Italian, Cherry vinaigrette, White French, Cajun buttermilk, Balsamic vinaigrette
Vegetables choice of 1
Green beans almandine
Broccoli Parmesan
Carrots with dill butter Maple glazed carrots
Zucchini & summer squash in basil butter Green bean casserole
Brussels sprouts Eggplant & sweet pepper casserole
Fiesta corn Baked squash with pecan sauce
Asparagus with snow peas
Green beans with assorted peppers
Asparagus with almonds
Vegetable substitute $1.50 per guest
Sautéed 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
Apple raisin stuffing
Spinach, pecan wild rice
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 One
All chicken Entrees are breast
Italian marinated chicken
Chicken Marsala
Chicken with mushroom sauce
Mesquite grilled chicken
Lemon pepper chicken
Caribbean jerk chicken
Honey mustard chicken
Sautéed chicken with apple brandy sauce
Teriyaki grilled chicken
Chicken & crab tetrazzini on angle hair pasta
Asparagus stuffed chicken breast, port wine sauce
Chicken breast, mustard caper sauce
Tequila lime chicken
Stuffed chicken with cheese & chive sauce on a bed of rice
Pork medallions with pan gravy
Linguine in pesto sauce with roasted walnuts and sun-dried tomatoes
Seafood fettuccine
Baked cod
Linguine in marinara sauce
Fettuccine in Alfredo
Entrée substitute $2.00 per guest
Smoked loin of pork with mango salsa
Salmon crusted with pesto & pecans
Stuffed pork chops
Stuffed sole with champagne sauce
Baked whitefish
Chicken and shrimp Dijon over tomato pasta
Entrée substitute priced per guest
$ 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
All foods selections are prepared from my own personal recipes; Feel free to contact me on any questions regarding ingredients or preparations.
Center pieces, flower arraignments, guest favors must be fully assembled!
Plates are garnished with an orchid
Plated meal pricing: starts at $35.00 per guest plus 18 % gratuity and 6 % sales tax.
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 and 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