Lunch Menu One
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Two dressing options: Ranch, Cherry Balsamic Vinaigrette, Poppy Seed, Cajun Buttermilk, Italian, White French, Balsamic Vinaigrette, and Thousand Islands.
Country potato salad: diced redskin potatoes, celery, onion, eggs, sweet relish, mayonnaise, Dijon mustard, and seasoning.
Linguine Cannellini Bean: Linguine pasta with cannellini beans, sundried tomato, red onion, zucchini, summer squash, artichokes, pesto, and seasonings.
Hot dog and buns for pork.
Hot dog: made from 100% grilled beef.
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.
Served with lettuce, tomato, onion, American cheese, ketchup, mustard.
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Lunch Menu Two
Bread Sticks with butter
Caesar Salad: Romaine lettuce, Parmesan cheese, croutons, salad peppers, olives, and Caesar dressing.
Fresh fruit display: watermelon, cantaloupe, honeydew, pineapple, grapes, oranges, berries.
Cucumbers, tomatoes, peppers: and onions are marinated and finished with a drizzle of balsamic marinade.
Fettuccine Alfredo with chicken and vegetables: features diced, seasoned chicken, broccoli, red onion, and mushrooms, all tossed in our signature Alfredo sauce.
Beef Mostaccioli: Prepared with lean ground beef, marinara sauce, onions, peppers, Parmesan cheese, Romano cheese, mozzarella cheese, and Mostaccioli noodles.
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Lunch Menu Three
Wheat and white rolls with butter
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Two dressing options: Ranch, Cherry Balsamic Vinaigrette, Poppy Seed, Cajun Buttermilk, Italian, White French, Balsamic Vinaigrette, and Thousand Islands.
Green beans with garlic: olive oil, salt, and pepper.
Garden Rice: white rice, butter, spinach, celery, onion, broccoli, red onion, carrot, and seasonings.
Mesquite grilled chicken: marinated for three days in southwest spices.
BBQ beef: marinated for three days, slow-cooked for twelve hours, and served with house-made BBQ sauce.
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Lunch Menu Four
Wheat and white rolls with butter
Cole slaw: consists of shredded cabbage, carrot, and red cabbage, tossed with a signature slaw dressing
Fresh fruit display: watermelon, cantaloupe, honeydew, pineapple, grapes, oranges, berries.
Baked beans: navy beans, onion, molasses, mustard, salt, pepper, seasonings.
Macaroni cheese: cheddar, parmesan, and Romano cheeses, combined with cream, butter, and seasonings.
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.
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Lunch Menu 5
Wheat and white rolls with butter
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Two dressing options: Ranch, Cherry Balsamic Vinaigrette, Poppy Seed, Cajun Buttermilk, Italian, White French, Balsamic Vinaigrette, and Thousand Islands.
Broccoli Parmesan: butter, Parmesan, Romano, salt, pepper.
Baked redskins with herbs: B-size redskin potatoes, olive oil, rosemary, thyme, salt, and pepper.
Chicken supreme: marinated breasts that are baked and finished with a white wine sauce.
Beef tips with Egg Noodles: Tender, hand-cut beef sautéed with onions and mushrooms in a refined wine sauce, served with egg noodles.
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Lunch Menu Six
Wheat and white rolls with butter
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Two dressing options: Ranch, Cherry Balsamic Vinaigrette, Poppy Seed, Cajun Buttermilk, Italian, White French, Balsamic Vinaigrette, and Thousand Islands.
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.
Breaded Chicken with Wine Sauce: A chicken breast is double breaded, sautéed in olive oil, and finished with a white wine sauce.
Polish sausage with sauerkraut: Made with high-quality Polish sausage, sauerkraut, chicken stock, onion, barley, caraway, and seasonings.
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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.
With this package, our team will arrive one hour prior to your scheduled start time to handle all setup.
Buffets are self-serve, and our staff will keep the buffet fully stocked throughout your event.
After the last guest finishes eating, we wait 30 minutes before packing leftovers in our disposable containers and leaving.
The client is required to supply two eight-foot banquet tables for the buffet service.
Price Quote with a minimum guarantee of 100 guests
100 Guests at $20.00 $2,000.00
Michigan sales tax 6% $120.00
Amount Proposed $2,120.00
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.
Larry Burdek
President/Chef
Chef’s Pride Catering Inc.