$20. Bavarian Buffet

Pretzels and German breads include baked and salted pretzels, as well as caraway rye and swirl rye varieties.

Beer cheese sauce: A blend of cream, butter, cheddar cheese, beer, seasoning, and a touch of chicken drippings.

Dijon mustard and stone-ground mustard.

Waldorf salad: red and golden apples, dried cherries, walnuts, celery, and mayonnaise dressing.

German potato salad: Sliced redskin potatoes, bacon, celery, onion, and parsley tossed in our apple cider vinegar reduction, served warm.

Spaetzle: A type of pasta cooked and served in vegetable stock with garlic, parsley, and seasonings, accompanied by sour cream on the side.

Polish sausage with sauerkraut: Made with high-quality Polish sausage, sauerkraut, chicken stock, onion, barley, caraway, and seasonings.

Chicken Schnitzel: Breaded Chicken with Wine Sauce — This dish features a chicken breast that’s coated twice with breadcrumbs, sautéed in olive oil, and topped with a delicate white wine sauce.

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 $20.00 per guest with a minimum guarantee of 100 guests plus 20% service charge.