Dinner Buffet $20.00
Wheat and white rolls with butter
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Vegetable: Select one option
Starch: Select one option
Entrée: Select two options.
Two dressing options: Ranch, Cherry Balsamic Vinaigrette, Poppy Seed, Cajun Buttermilk, Italian, White French, Balsamic Vinaigrette, and Thousand Islands.
Salad replacement: $1.00
Caesar Salad: Romaine lettuce, Parmesan cheese, croutons, salad peppers, olives, and Caesar dressing.
Spinach salad: Fresh spinach, strawberries, red onion, carrots, cherry tomatoes, and caramelized walnuts. Two dressing options
Traverse City salad features a mix of seven different greens, along with cherry tomatoes, dried cherries, toasted walnuts, and blue cheese. Two dressing options
Acorn Squash: butter, salt, and pepper.
Broccoli Parmesan: butter, Parmesan, Romano, salt, pepper.
Brussels sprouts: butter, salt, and pepper.
Carrots with dill: butter, salt, dill, and pepper.
Fiesta corn: Butter, salt, pepper, onions, green and red peppers, parsley.
Green Beans Amandine: butter, salt, pepper, and toasted almonds.
Green Bean Casserole: Prepared with whole green beans, French fried onions, and a savory mushroom sauce.
Green beans with garlic: olive oil, salt, and pepper.
Maple-Glazed Carrots: Butter, salt, pepper, and maple syrup.
Spinach is prepared with olive oil, garlic, salt, pepper, and a touch of lemon.
Zucchini and summer squash: fresh basil, butter, salt, and pepper.
Asparagus: butter, salt, pepper, and fresh lemon.
Eggplant and sweet pepper casserole: prepared with eggs, crackers, a blend of cheeses, corn, onion, and red bell peppers.
Sautéed asparagus, mushrooms, red onions, and red and yellow bell peppers in olive oil with seasoning.
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.
Broccoli almond rice: White rice, onion, vegetable stock, butter, salt, pepper, toasted almonds.
Fettuccine Alfredo: cream, butter, Parmesan cheese, Romano cheese, parsley, and seasonings.
Garden Rice: white rice, butter, spinach, celery, onion, broccoli, red onion, carrot, and seasonings.
Redskin potatoes boiled: butter, salt and pepper, and finished with fresh parsley.
Spinach pecan rice: brown rice, spinach, vegetable stock, roasted pecans, salt, and pepper.
Stuffing: wheat and white bread, chicken stock, butter, eggs, sage, salt, pepper, seasonings.
Vegan veggie rice: brown rice, olive oil, veg stock, tomato, red onion, yellow pepper, carrot, artichoke, peas, spinach, parsley, saffron, seasonings.
Country mashed potatoes: redskin potatoes skin on, milk, butter, salt, pepper, and seasonings.
Fried Rice: white rice, cabbage, peas, onion, red pepper, sesame oil, soy sauce, seasonings.
Garlic mashed potatoes are made with Idaho potatoes, milk, butter, garlic, salt, pepper.
Sour cream and chive mashed potatoes: Idaho potatoes, milk, butter, sour cream, chives, salt, pepper, and other seasonings.
Spanish rice: white rice, tomato, carrots, corn, peas, vegetable stock, onion, peppers, and seasonings.
Baked potatoes: Wrapped in foil, cut, seasoned with olive oil, salt, and pepper; served with butter and sour cream.
Baked sweet potato served with butter, salt, and pepper.
Linguine tossed in pesto, roasted walnuts, sun-dried tomatoes, olive oil, and seasonings.
Macaroni cheese: cheddar, parmesan, and Romano cheeses, combined with cream, butter, and seasonings.
Yukon Gold potatoes: butter, salt, pepper, and fresh parsley.
Risotto Parmesan is made with arborio rice, olive oil, dairy, vegetable stock, white wine, onion, parmesan, Romano cheese, and seasonings.
Vegetarian mostaccioli includes tomatoes, carrots, onions, peppers, zucchini, summer squash, and various seasonings.
Au-gratin potatoes: Idaho potatoes, cheddar cheese, milk, butter, salt, pepper, seasoning.
Dauphinoise potatoes: Idaho potatoes, Gruyere, cream, Parmesan, Romano, and seasonings.
Scalloped potatoes: Idaho potatoes, butter, cream, white sauce, salt, pepper, seasoning.
Southwest vegetarian casserole: corn chips, sweet corn, black beans, chili beans, northern beans, tomatoes, corn, onions, peppers, cheddar cheese, Monterey Jack cheese, and a blend of seasonings.
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.
Entrée : Select two options.
Chicken entrées are prepared with breast meat. Bone-in chicken is available upon request.
BBQ chicken: grilled with olive oil, seasoning, and brushed with our sweet BBQ sauce.
Caribbean jerk chicken: grilled and marinated in our signature blend of jerk seasoning.
Chicken supreme: marinated breasts that are baked and finished with a white wine sauce.
Chicken with apple brandy sauce: marinated and baked chicken breasts, topped with a white sauce made from fresh apples and a touch of caramel.
Chicken mushroom: breasts are marinated, baked, and served with our signature mushroom sauce.
Citrus Chicken: grilled and marinated in olive oil, lemon, lime, and seasoned with rosemary.
Honey mustard chicken: marinated then grilled and coated with a blend of honey and Dijon mustard.
Italian marinated chicken: grilled after three days in our signature blend.
Mesquite grilled chicken marinated for three days in southwest spices.
Tequila lime chicken: grilled with a marinade of tequila, lemon, and lime.
Teriyaki grilled chicken: marinated for three days in our signature teriyaki sauce.
Beef stroganoff with Egg Noodles: Hand-cut beef sautéed with onions and mushrooms in a wine sauce, finished with sour cream and served with egg noodles.
Beef tips with Egg Noodles: Tender, hand-cut beef sautéed with onions and mushrooms in a refined wine sauce, served with egg noodles.
Beef Mostaccioli: Prepared with lean ground beef, marinara sauce, onions, peppers, Parmesan cheese, Romano cheese, mozzarella cheese, and Mostaccioli noodles.
Italian meatballs with spaghetti: Beef and pork meatballs seasoned with Italian spices, served with marinara sauce and noodles.
Roast beef served with a robust brown sauce: tender slices of beef, slow-cooked for four hours and finished with a pan-made gravy.
Swedish meatballs with Egg Noodles: meatballs made with beef and pork in a creamy mushroom sauce, served with egg noodles.
BBQ pork: Pork loins are marinated for three days, then grilled and slow-cooked for twelve hours. Served with homemade BBQ sauce prepared from scratch.
Polish sausage with sauerkraut: Made with high-quality Polish sausage, sauerkraut, chicken stock, onion, barley, caraway, and seasonings.
Pork medallions: are made from marinated pork loins, sliced and then slow-cooked in pan gravy for three hours.
Sausage Paella: Italian sausage, white rice, chicken stock, tomato, peas, red onion, peppers, artichokes, saffron, and assorted seasonings.
Smoked Ham with Pineapple Raisin Sauce: Generously cut smoked ham served with our distinctive pineapple raisin sauce.
Beef tips sautéed with onions and mushrooms in a wine sauce, served over garden rice (gluten and dairy free).
BBQ beef: marinated for three days, slow-cooked for twelve hours, and served with house-made BBQ sauce.
Fettuccine Alfredo with chicken and vegetables: features diced, seasoned chicken, broccoli, red onion, and mushrooms, all tossed in our signature Alfredo sauce.
Smoked Chicken Alfredo with Sun-Dried Tomato Bow Tie Pasta: featuring maple- smoked chicken strips, signature Alfredo sauce, sun-dried tomatoes, and bow tie noodles.
Baked cod loins are coated with butter, then covered in seasoned breadcrumbs before baking.
Breaded Chicken with Wine Sauce: A chicken breast is double breaded, sautéed in olive oil, and finished with a white wine sauce.
Chicken Parmesan: Breaded chicken breast sautéed in olive oil, topped with marinara sauce, Parmesan, Romano, and mozzarella cheeses.
Chicken Marsala: Lightly breaded chicken breast sautéed in olive oil and finished with our signature Marsala wine sauce.
Chicken and Shrimp Tetrazzini served atop linguine noodles: tender strips of lightly breaded chicken are sautéed with shrimp and mushrooms, then finished in a garlic cream sauce.
Chicken and Shrimp Dijon served over angel hair pasta: strips of chicken are lightly breaded, sautéed with shrimp and garlic, then finished with a creamy mustard sauce.
Seafood fettuccine: Shrimp, scallops, and crab are all blended together with our signature Alfredo sauce.
Parmesan-crusted whitefish: baked white fish coated with a Parmesan breadcrumb crust.
Stuffed cabbage: handmade beef rolls slowly cooked in tomato sauce.
Stuffed chicken breast: filled with a savory vegetable and cracker stuffing, served on a bed of rice and topped with a cheese and chive sauce.
Stuffed chicken with smoked ham and cheese cracker filling: finished with a supreme sauce and served over a bed of rice.
Stuffed Greek chicken: with feta, mozzarella, Romano cheese, artichokes, spinach, and tomato, served over linguine garlic noodles.
Lasagna Beef: Made with lean ground beef, marinara sauce, spinach, cottage cheese, Parmesan, Romano, and mozzarella cheeses, all layered with noodles.
Salmon with Herb Butter: Wild-caught, boneless, skinless salmon is marinated in olive oil and seasonings, then grilled and topped with herb butter.
Salmon coated with pesto and pecans: Wild-caught, boneless, skinless salmon is topped with our signature pesto and crunchy pecans.
Stuffed sole with vegetable cracker filling and champagne sauce: wild-caught, boneless and skinless sole is prepared with a savory stuffing made from vegetables and crackers.
Saint Louis style ribs are smoked with maple wood, finished with our BBQ sauce, and slow-cooked until tender.
Chef carves. Each guest is charged individually for entrée replacement.
Beef tenderloin: $12.00 per guest marinated for three days, slow-roasted, served with horseradish.
Prime rib: $24.00 per guest marinated for three days, slow-roasted, served with horseradish.
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.
100 Guests at $20.00 $2,000.00
Service Charge 20% $400.00
Michigan sales tax 6% $144.00
Total $2,544.00
*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.