$30. Vegan Menu
Appetizers
Fresh fruit display: watermelon, cantaloupe, honeydew, pineapple, grapes, oranges, berries.
Vegetable display with Hummus: celery, baby carrots, broccoli, green onion, cherry tomatoes, cauliflower, cucumber, radishes. Served with red pepper hummus made from garbanzo beans, olive oil, and seasonings.
Dinner Buffet
Wheat and white rolls with butter
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Ranch Dressing and Cherry Balsamic Vinaigrette.
Vegetable Select one option
Acorn Squash: olive oil, salt, and pepper.
Broccoli with olive oil, salt, pepper, and nutritional yeast.
Brussels sprouts: olive oil, salt, and pepper.
Carrots with dill: olive oil, salt, dill, and pepper.
Fiesta corn: Olive oil, salt, pepper, onions, green and red peppers, parsley.
Green Beans Amandine: olive oil, salt, pepper, and toasted almonds.
Green beans with garlic: olive oil, salt, and pepper.
Maple-Glazed Carrots: olive oil, salt, pepper, and maple syrup.
Spinach is prepared with olive oil, garlic, salt, pepper, and a touch of lemon.
Zucchini, summer squash, olive oil, fresh basil, butter, salt, pepper.
Asparagus: olive oil, salt, pepper, and fresh lemon.
Sautéed asparagus, mushrooms, red onions, and red and yellow bell peppers in olive oil with seasoning.
Starch: Select one option
Baked beans: navy beans, onion, molasses, mustard, salt, pepper, seasonings.
Baked redskins with herbs: B-size redskin potatoes, olive oil, rosemary, thyme, salt, and pepper.
Baked sweet potato served with olive oil, salt, and pepper.
Broccoli almond rice: White rice, onion, vegetable stock, olive oil, salt, pepper, toasted almonds.
Fried Rice: white rice, cabbage, peas, onion, red pepper, sesame oil, soy sauce, seasonings.
Whole wheat penne pasta alfredo features cashews, oat milk, vegetable stock, plant-based mozzarella, parsley, and a blend of seasonings.
Whole wheat penne with marinara: tomatoes, carrots, onions, peppers, zucchini, summer squash, and seasonings.
Redskin potatoes boiled: olive oil, salt and pepper, and finished with fresh parsley.
Spinach pecan rice: brown rice, olive oil, spinach, vegetable stock, roasted pecans, salt, and pepper.
Spanish rice: white rice, tomato, carrots, corn, peas, vegetable stock, onion, peppers, and seasonings.
Vegan veggie rice: brown rice, olive oil, veg stock, tomato, red onion, yellow pepper, carrot, artichoke, peas, spinach, parsley, saffron, seasonings.
Entrée:
Vegan rice bean casserole: brown rice, black beans, olive oil, corn, spinach, peppers, onion, tomato, and plant-based mozzarella-style cheese.
Vegan stuffed pepper with rice, black beans, sundried tomatoes, carrots, and seasonings.
All dishes are made using my personal recipes. Contact me with ingredient questions or special dietary needs—I’m happy to help.
Special dietary accommodations are offered, but all guests receive the same buffet meal. Please note that we are unable to provide individual meals with specific restrictions.
The pricing includes paper dinner napkins, wooden forks and knives, and heavy-gauge, three-compartment paper plates.
Palm leaf plates are available as an alternative to paper plates for buffets at an additional cost of $3.00 per guest.
Chef’s Pride also supplies staff to restock the buffet, waiting thirty minutes after the last guest has finished eating.
The client is required to supply two eight-foot banquet tables for the buffet service.
Price $30.00 per guest with a minimum guarantee of 100 guests plus 20% service charge.
Price Quote with a minimum guarantee of 100 guests.
100 Guests at $30.00 $3,000.00
20% service charge $600.00
$3,600.00
Michigan sales tax 6% $216.00
Amount Proposed $3,816.00
*Vendor meals will be provided at no cost; however, we require confirmation of the total number needed.*
To confirm your event reservation, a non-refundable deposit of $600.00 is required to secure the selected date. This deposit will be applied toward your final invoice.
Full payment and guest count must be provided 14 days before the event.
Please do not hesitate to reach out if you have any questions or concerns about your event.
Sincerely,
Larry Burdek
President/Chef
Chef’s Pride Catering Inc.
Phone (231) 943-9683
chefburdek@outlook.com
www.chefspridecatering.com