Buffet

Catering of Creative Gourmet Food; Soiree, Wedding and Party Planning

Home

Buffet

Up Level

STATIONS and PRESENTED BUFFETS

Hors d’oeuvres, displays and stations can easily be accommodated at most venues. They are custom designed to your desires after a consultation with Chef Joel. Basic station buffets are generally comprised of three to five areas: Carving or Hot Entrée, Salads & Charcuterie, Seafood, Pasta and Desserts. Chef Joel can guide you through the planning of a basic station buffet layout which is very appropriate for many special occasions.

Please click on these buttons or scroll down to check out some buffet ideas

North Beach Antipasto

This Italian/California taste extravaganza includes:

Pickled Asparagus, Olives Potpourri, Mushrooms a la Greque, Cherry Peppers,

Fresh Tuna (Dolphin Safe), Marinated Artichokes, Napa Valley Goat Cheese,

Sonoma Baby Mozzarella String Beans with Garlic, Pepperocini,

Anchovies, Country Paté, Italian Style Ceviche, Proscuitto, Copa and Salami

The Raw Bar

Oysters, Prawns, Clams, Mussels, and Dunginess Crab

displayed on a Tropical Island of Pineapple, Exotics, Lemon,

Sauce Mignonette, and Sauce New Orleans.

Raw or cooked, the preparations of these Fruits de Mer

are as vast as the seas from which they come.

You may specify any method that you desire.

Other Displayed Delectables and Delicacies include:

Cold Poached Salmon Doria

Russian Blinis with Sour Cream and Caviar

Whole Side of Smoked Salmon with traditional Garnish

Prawn Showpiece

Choid Froid Showpieces

Carving Station Magnifico

A professional Chef, smartly dressed in whites, neckerchief and tope will personally carve a portion of whole meats, fish or poultry for your guests.

Possible choices include:

Garlic and Herbed New York Loin of Beef

Prime Rib of Beef Roti

Roasted Beef Tenderloin

Marinated Tri Tip or Flank Steak

Country Baked or Spiral Cut Honey Ham

Mesquite Grilled Turkey with Thai Plum Sauce

Mixed Grill of Beef, Pork, Lamb, Prawns, Poultry and Sausage

Traditional Beef or Salmon Wellington

Leg of Sonoma Lamb, Medium Rare, Garlic and Rosemary

Sun dried Cherry-Stuffed Pork Loin

Salmon in Parchment Waistcoat

Salmon Coulibiac

Russian Blinis with Sour Cream and Caviar

Ballotine of Duck a l' Orange

Individually Prepared Latkas with Strawberry/Rhubarb Compote

Note: All of our Beef is USDA Certified Prime or Choice Black Angus

Italian Pasta Ristoranti

The Culinary glories of Italy and California include:

Sautéed Chicken Piccata

Grilled Sausage and Peppers

Turkey, Chicken or Veal Scaloppini

Grilled Vegetables

Chicken or Veal Parmigiana

Saltimbocca

Focaccia or Garlic Bread

Osso Boca

Bottomless Caesar, Gorgonzola, or House Salad Bowl

Pasta Possibilities Include:

Alfredo Primavera, Carbonara, Prawns with Scotch and Drambuie Marinara, Putanesca, Smoked Salmon and Cream Sauce, Smoked Chicken and Pesto, Pomadora, Cappolini and Rock Shrimp, Gorgonzola and Roasted Garlic Cream, Quattro Fromage, Roasted Red Bell Pepper, Eggplant and other Italian Vegetables

Tex-Mex Southwestern Fiesta

You make 'em or we make 'em:

Tacos

Torta

Fajitas (Chicken) Pork, Beef or Seafood)

Guacamole, Fresh Salsa

Burritos

Chili Cups and Corn Bread

Quesadillas

All Traditional Accompaniments:

Jicama, Olives, Jalapenos, Green Onions, Shredded Cheese & Lettuce, Sour Cream, Tomatoes, Chopped Cilantro

Mother Lode of Steak Tartar

Steak Tartar like you have never had before.

This station must be seen to be believed.

A whole USDA Choice Black Angus Beef Filet is shaved to order and mixed

with your guest's favorite accompaniments and served on a House Made Crustini.

Salmon Tartar

A side of Fresh Salmon may be added to this station for a real “Surf & Turf”

Chopped Onion, Chopped Hard-boiled Eggs, Chopped Parsley, Capers, Anchovies,

Fresh-Grated Horseradish, Tabasco Sauce, Worcestershire Sauce, Quail Eggs, Dijon Mustard,

Lemon Zest, Remy Martin Cognac, Sun Dried Tomatoes, Fresh Cut Chives

Your personal attending chef graciously assembles this marvelous mixture

and presents individual morsals to your awaiting guests.

This station is pure fun and is usually the last to close.