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Chicken Parmesan Hand-breaded chicken breast, fried to order-crisp then finished under a blanket of San Marzano tomato sauce and bubbling mozzarella. $12.83per person Herb-Roasted Salmon North Atlantic salmon fillets roasted with lemon and Italian herbs, finished with a light white-wine butter drizzle for buffet service. $19.82per person Eggplant Involtini Thin-sliced roasted eggplant rolled around herbed ricotta and baked in tomato sauce, a vegetarian entree with full Italian flavor. $9.30per person Garlic Parmesan Risotto Slow-stirred arborio rice finished with roasted garlic, butter and aged parmesan, held creamy for full buffet service. $6.19per person Rosemary Roasted Potatoes Fingerling potatoes tossed in olive oil and rosemary, roasted until crisp-edged and tender, a rustic Italian side. $4.52per person Baked Ziti Ziti pasta baked with San Marzano tomato sauce, ricotta and mozzarella into a bubbling, crowd-friendly buffet classic. $4.94per person Grilled Asparagus Trimmed asparagus spears char-grilled and finished with olive oil and lemon zest, a bright green vegetable side. $6.27per person Sauteed Green Beans with Garlic Blanched green beans finished in a hot saute with garlic and olive oil, a simple vegetable side with clean flavor. $4.63per person Bruschetta Trio Toasted baguette rounds topped three ways — classic tomato-basil, olive tapenade and whipped ricotta with honey. $5.28per person Classic Caesar Salad Crisp romaine tossed in house Caesar dressing with shaved parmesan and garlic croutons, plated buffet-style. $4.17per person Garlic Focaccia House-baked focaccia, dimpled and brushed with roasted garlic olive oil and flaky sea salt, sliced for the bread basket. $3.21per person Classic Tiramisu Espresso-soaked ladyfingers layered with mascarpone cream and cocoa, portioned into individual cups for buffet dessert service. $6.27per person Chicken Marsala Flour-dusted chicken cutlets seared hard, then simmered down with cremini mushrooms and sweet Marsala until the pan sauce turns glossy and dark. $10.52per person Italian Sausage with Peppers and Onions Fennel-scented Italian sausage roasted whole, sliced on the bias, and folded through slow-collapsed peppers and onions in a light tomato pan sauce. $7.70per person Red Wine Braised Beef Short Ribs Bone-in short ribs browned deeply and braised overnight in red wine with onion and carrot until the meat gives way against a spoon. $18.05per person Bratwurst with Beer-Braised Onions Coarse pork bratwurst grilled for color, then finished in a bath of lager and sweet onions cooked down until they are almost jam. $8.25per person Bavarian Roast Pork with Caraway Slow-roasted pork shoulder rubbed with caraway and garlic, carved thick and served under a dark pan gravy built from its own drippings. $8.44per person Pork Schnitzel with Mushroom Gravy Pounded pork loin breaded and fried thin and golden, then served with a separate ladle of creamy brown mushroom gravy rather than drowned in it. $11.57per person Kielbasa with Sauerkraut and Bacon Smoked Polish kielbasa cut into thick coins and simmered into sauerkraut that has been sweetened with onion and rendered bacon until it loses its sharp edge. $8.70per person Golabki, Stuffed Cabbage Rolls Blanched cabbage leaves wrapped around seasoned beef, pork and rice, then baked slowly under a light tomato sauce until the leaves turn silky. $10.46per person Herb Butter Roasted Turkey Breast Whole boneless turkey breasts rubbed under the skin with rosemary-thyme butter, roasted to just-set and carved thick across the grain. $9.32per person Sunday Pot Roast Beef chuck braised low with onion and carrot until it pulls apart under a fork, finished with a proper roux-thickened pan gravy. $14.45per person Buttermilk Fried Chicken Bone-in chicken soaked overnight in seasoned buttermilk, dredged in peppery flour and fried in staggered batches so the last tray reaches the buffet late. $9.61per person Peppercorn-Crusted Beef Tenderloin Whole tenderloins crusted in cracked black pepper, roasted to an even rosy center and carved to order beside a horseradish cream. $24.93per person Smoked Beef Brisket Whole packer brisket rubbed the night before and smoked over hardwood for twelve hours until the bark is black and the point renders soft. $14.85per person Smoked Pulled Pork Pork shoulder smoked until the bone slips clean, hand-pulled into ragged pieces and tossed lightly in a tangy house barbecue sauce. $10.20per person Butter-Poached Lobster Tail & Beef Tenderloin Cold-water lobster tail poached gently in seasoned butter, plated alongside a medallion of roasted beef tenderloin and a spoon of the poaching butter. $42.16per person Seared Halibut with Citrus Beurre Blanc Thick-cut Pacific halibut seared to a golden crust and finished with a bright white-wine and citrus butter sauce spooned on at the pass. $25.16per person Garlic Butter Shrimp Scampi Large gulf shrimp finished in a pan of garlic butter, white wine and lemon, served with the pan sauce spooned over so nothing is lost. $12.13per person Greek Chicken Souvlaki Chicken thigh marinated overnight in lemon, olive oil, garlic and oregano, skewered with red onion and grilled over high heat until the edges char. $8.76per person Gigantes Plaki (Baked Giant Beans) Giant white beans slow-baked in a tomato, onion and olive oil sauce with dill and parsley until the sauce thickens around them — a substantial vegan main, not a side. $6.20per person Michoacan-Style Pork Carnitas Pork shoulder braised low in its own fat with orange and onion until it shreds, then crisped on a flat top so every portion has both tender and crunchy edges. $6.93per person Roasted Poblano & Sweet Corn Enchiladas Corn tortillas rolled around fire-roasted poblano, sweet corn and Monterey Jack, baked under tomatillo salsa verde until the edges catch colour. $8.74per person Coq au Vin Chicken thighs braised in red wine with bacon lardons, cremini mushrooms and pearl onions, the sauce reduced and glossed at the end of cooking. $11.06per person Wild Mushroom & Gruyere Crepes Thin savoury crepes folded around a duxelles of mushrooms and shallots, blanketed with nutty Gruyere and warmed through until the cheese pulls. $13.30per person Crispy Ginger-Scallion Tofu Pressed extra-firm tofu dusted in cornstarch and fried until the outside shatters, then tossed in a hot ginger, scallion and soy glaze — fully plant-based. $7.09per person Five-Spice Braised Beef Short Rib Boneless short rib braised slowly in soy, ginger, brown sugar and star anise until it yields to a spoon, with the braising liquid reduced to a dark glaze. $14.02per person Spinach & Gruyere Egg Strata Day-old country bread soaked overnight in eggs, milk and Gruyere with wilted spinach, baked until it puffs and sets with a browned top. $8.45per person Country Ham & Sharp Cheddar Quiche Deep pastry shells filled with diced country ham, sharp cheddar and a cream custard, baked until just set and cut into generous wedges. $9.35per person Buttermilk Mashed Potatoes Yukon gold potatoes riced smooth and folded with cultured buttermilk and sweet butter, seasoned plainly so they carry gravy and pan juices instead of competing with them. $4.04per person Roasted Garlic Smashed Red Potatoes Red bliss potatoes boiled in their skins, crushed coarsely rather than whipped, and dressed with slow-roasted garlic and green olive oil. Rustic on purpose, and made without dairy. $4.19per person Potato Gratin Dauphinoise Paper-thin Yukon golds baked slowly in garlic cream until the layers set into something closer to a savory custard than a casserole, under a thin gruyere crust. $9.40per person Classic Scalloped Potatoes Sliced russets layered with a seasoned white sauce and baked until the top browns and the sauce thickens around every layer. The church-supper version, made properly. $5.28per person Warm German Potato Salad Sliced waxy potatoes dressed hot in a bacon, onion and cider vinegar dressing and served warm rather than chilled, the way it is actually eaten in southern Germany. $6.26per person Loaded Baked Potato Casserole Twice-baked russet flesh whipped with sour cream and sharp cheddar, spread into pans and finished with more cheddar, crisp bacon and sliced scallion. $8.27per person Brown Butter Sweet Potato Mash Sweet potatoes roasted whole to concentrate their sugar, then mashed with browned butter, a little dark brown sugar and enough salt to keep it on the savory side of the plate. $4.93per person Wild Mushroom Risotto Arborio rice built on a mushroom stock with roasted cremini and rehydrated porcini folded through, finished off the heat with butter and parmesan. $10.61per person Saffron Risotto alla Milanese The Milanese standard: arborio bloomed with saffron until the pan turns deep gold, then mounted off the heat with butter and aged parmesan for a glossy, savory finish. $11.61per person Herbed Rice Pilaf Long-grain rice toasted in butter with orzo and sweated onion, steamed in stock and finished with parsley and thyme so the grains stay separate and dry. $5.33per person Cilantro Lime Rice Long-grain rice steamed plain, then tossed off the heat with lime juice, zest and chopped cilantro so the acid stays bright instead of cooking flat in the pot. $3.89per person Greek Lemon Rice Rice simmered in stock with lemon, olive oil and oregano until it takes a pale gold color, finished with fresh dill and a second hit of lemon at the pass. $5.80per person Baked Penne alla Vodka Penne folded into a tomato cream sauce sharpened with a splash of vodka, baked under mozzarella until the top blisters and the edges of the pan catch and darken. $5.83per person Orzo with Spinach and Feta Orzo cooked just past al dente and tossed warm with wilted spinach, crumbled feta, lemon and good olive oil. Served warm or at room temperature, by design. $7.28per person Brown Butter Spaetzle Soft egg dumplings pressed fresh, boiled, then crisped in browned butter with parsley. The German answer to a side of noodles, and better than it sounds on paper. $6.40per person Classic Baked Mac and Cheese Elbow macaroni in a sharp cheddar bechamel, baked under buttered breadcrumbs until the top browns and the sauce sets just enough to hold the mark of a spoon. $6.32per person White Cheddar and Gruyere Mac Cavatappi in a nutty gruyere and aged white cheddar sauce with a little cream cheese folded in for body, finished with a thin parmesan crust rather than crumbs. $10.31per person Green Chile Mac and Cheese Roasted Colorado green chile stirred through a cheddar and jack sauce with elbow macaroni. Mild heat, real roasted-chile flavor, and built to anchor a mac bar. $7.80per person Smoked Gouda and Bacon Mac Cavatappi in a smoked gouda sauce with rendered bacon folded through, built with enough weight to sit next to smoked meats without disappearing behind them. $8.80per person Hand-Cut Butter Spaetzle Soft egg dough scraped straight into salted water, then finished in nut-brown butter with parsley — the everyday noodle of a Swabian kitchen. $4.90per person Kaesespaetzle with Crisp Onions Spaetzle layered with melting Emmentaler, baked until the edges catch on the pan, and finished with a heap of slow-fried onions. $7.34per person Bavarian Bread Dumplings Day-old rolls soaked in warm milk with onion, parsley and a little nutmeg, rolled by hand and gently poached — built to soak up gravy. $5.81per person Potato and Cheddar Pierogi Hand-folded dumplings filled with buttery mashed potato and sharp cheddar, boiled to order and finished in butter with sweet onion. $7.90per person Sauerkraut and Mushroom Pierogi The Christmas Eve pierogi — squeezed sauerkraut and deeply browned cremini folded into thin dough, served with caramelized onion and cracked pepper. $9.13per person Buckwheat Kasha with Browned Onions Toasted buckwheat groats steamed until the grains stand separate, then folded with dark browned onions and butter — nutty, savoury and naturally gluten-free. $4.92per person Egg Noodles with Braised Cabbage Wide egg noodles folded through slowly braised cabbage and onion with plenty of black pepper and butter — plain, warm Polish comfort food. $4.75per person Charred Tomato Mexican Rice Long-grain rice toasted in oil until it smells like popcorn, then simmered in charred tomato, onion and garlic broth so every grain stands separate. $5.53per person Slow-Simmered Refried Black Beans Dried black beans cooked from scratch with onion and bay, then mashed in hot oil until glossy and spoonable. No lard, so the whole table can eat them. $6.75per person Frijoles Charros Pinto beans simmered brothy with bacon, tomato, jalapeno and cilantro and served in their own liquid, the way a cowboy pot is meant to be eaten. $6.04per person Warm Flour and Corn Tortillas Both baskets kept covered and warm through service: soft flour tortillas for building, and corn tortillas griddled in waves for the purists. $3.48per person Lemon and Herb Pearl Couscous Toasted pearl couscous tossed warm with lemon, olive oil, dill and parsley, then scattered with halved kalamata olives. $6.07per person Gigantes Plaki, Baked Giant Beans Big creamy butter beans baked slowly in a tomato, dill and olive-oil sauce until the top of the pan caramelizes at the edges. $6.40per person Lemon Farro Pilaf Pearled farro simmered in stock with shallot and bay, then finished with lemon, olive oil and parsley — chewy, nutty and never mushy. $6.57per person Creamy Parmesan Polenta Coarse yellow cornmeal whisked slowly with stock and milk, then finished with butter and aged parmesan into a soft, spoonable base for anything braised. $6.24per person Sage and Sausage Bread Stuffing Country white bread dried overnight, folded with browned pork sausage, celery, onion and a great deal of sage, then baked until the top is crisp. $9.11per person Slow-Baked Molasses Beans Navy beans baked four hours with molasses, brown sugar, mustard and smoked bacon until the sauce turns dark and clings to every bean. $5.78per person Skillet Breakfast Potatoes Russets par-cooked, then hit hard on the flat-top with peppers, onion and smoked paprika so the outsides brown and the middles stay soft. $5.43per person Braised Red Cabbage with Apple Shredded red cabbage braised low and slow with tart apple, cider vinegar and a little sugar until it turns deep ruby and lands somewhere between sweet and sour. $5.89per person Polish Braised Cabbage with Bacon and Caraway Green cabbage smothered down with slab bacon, sweet onion and caraway until it is soft, savory and faintly smoky — the cabbage a Polish table expects beside pierogi. $5.63per person Braised Sauerkraut with Apple and Onion Barrel sauerkraut rinsed, then braised with sweet onion and apple so the sharpness rounds off into something you can eat a full portion of rather than a garnish. $5.80per person Honey-Glazed Carrots Thick-cut carrots steamed to just-tender then rolled in a butter and honey glaze with thyme, finished until the glaze clings instead of pooling. $3.64per person Creamed Spinach Spinach wilted, squeezed hard and folded into a reduced cream and cream-cheese base — rich, thick enough to hold a spoon mark, and no flour anywhere in it. $8.32per person Roasted Brussels Sprouts with Bacon and Shallot Halved sprouts roasted hard until the cut faces are properly browned, then tossed with crisp bacon, sweet shallot and a hit of cider vinegar to cut the fat. $6.86per person Slow-Braised Collard Greens with Smoked Turkey Collards braised for hours with smoked turkey until they give completely, served wet in their own pot likker with a splash of vinegar stirred through at the end. $7.58per person Green Beans Almondine Blanched green beans finished in nut-brown butter with toasted sliced almonds and lemon, the plainest French vegetable done properly rather than decorated. $4.93per person Ratatouille Provencale Eggplant, zucchini, sweet pepper and tomato each cooked separately in olive oil, then brought together so every vegetable still tastes of itself rather than of the pan. $7.70per person Wild Mushroom Fricassee Mixed mushrooms seared dry in batches until they squeak, then finished with shallot, thyme, butter and a short cream reduction that coats rather than sauces them. $9.53per person Fasolakia — Greek Braised Green Beans Flat green beans braised soft in olive oil, onion and tomato with a lot of parsley, served warm or at room temperature the way a Greek kitchen actually serves them. $6.45per person Mediterranean Roasted Vegetables Zucchini, sweet pepper, red onion and eggplant roasted hot with olive oil, oregano and lemon so the edges char and the middles stay whole. $7.14per person Peperonata Sweet peppers cooked down slowly with onion, a little tomato and red wine vinegar until they are soft, glossy and sweeter than anyone expects from a pepper. $7.08per person Esquites — Mexican Street Corn Off the Cob Charred corn kernels folded with lime, chile and a light creamy dressing, finished with crumbled cotija and cilantro — street corn you can serve with a spoon. $4.71per person Miso-Glazed Eggplant Eggplant roasted until the flesh collapses, lacquered with a sweet-savory white miso glaze and finished with toasted sesame — soft, dark and deeply savory. $7.15per person Roasted Butternut Squash with Sage Butternut cut into thick cubes and roasted until the edges caramelise, tossed with crisp sage and red onion and a little brown sugar to push the sweetness. $5.07per person Field Greens with White Balsamic Vinaigrette Tender mixed leaves with cucumber and cherry tomato in a light white balsamic vinaigrette — the plain green salad, made properly and dressed at the last moment. $5.39per person Horiatiki — Greek Village Salad Tomato, cucumber, red onion, olives and a slab of feta with oregano and olive oil, built the village way with no lettuce anywhere in it. $5.97per person Lemon and Herb Quinoa Salad Cooled quinoa tossed with cucumber, cherry tomato and a great deal of parsley and mint in a sharp lemon dressing — light, genuinely vegan and genuinely gluten free. $5.29per person Tuscan Farro and Kale Salad Chewy farro with shredded lacinato kale, blistered cherry tomato and a lemon-olive oil dressing worked into the leaves by hand until they soften. $6.16per person Mediterranean Orzo Salad Orzo tossed with cherry tomato, kalamata olive, cucumber and crumbled feta in a lemon-oregano dressing, served cool rather than cold. $6.49per person Garden Rotini Salad Rotini with sweet pepper, cherry tomato and spring onion in a creamy parmesan dressing — the familiar picnic pasta salad, made with a dressing worth eating. $5.81per person Creamy Buttermilk Coleslaw Finely shredded cabbage and carrot in a buttermilk dressing balanced with cider vinegar, kept on the tangy side so it cuts through smoked and fried food. $3.69per person Warm German Potato Salad Sliced waxy potatoes dressed warm in a bacon, onion and cider vinegar dressing with mustard and parsley — sharp, savory and served hot rather than chilled. $6.57per person Mizeria — Polish Cucumber and Dill Salad Thin-sliced cucumber in sour cream with a great deal of fresh dill and a squeeze of lemon, cool and sharp against anything braised or fried. $4.50per person Southwest Black Bean and Corn Salad Black beans, charred corn and sweet pepper with lime, cilantro and a little chile — a bright, sturdy salad that happens to be entirely plant-based. $4.31per person Roasted Beet and Citrus Salad with Pistachio Slow-roasted beets with orange segments, tender leaves and toasted pistachio in a white balsamic dressing — the composed salad for the tenderloin and lobster menus. $7.31per person Saffron Arancini Saffron risotto chilled overnight, rolled around a cube of mozzarella, breaded in panko and fried to a shattering crust with a molten center. $9.50per person Prosciutto and Melon Skewers Cool cantaloupe wrapped in thin prosciutto on a short pick, finished with torn basil and a thread of aged balsamic. Passed cold, assembled the morning of. $6.75per person Fig and Gorgonzola Crostini Toasted baguette spread with gorgonzola dolce, spooned with fig jam and finished with toasted walnut and cracked pepper. Sweet, salty and deliberately unfussy. $6.77per person Italian Sausage Stuffed Mushrooms Cremini caps filled with hot Italian sausage, herbs and parmesan breadcrumb, baked until the filling browns and the caps release their juices. $9.72per person Dolmades Grape leaves hand-rolled around lemon-herb rice with dill and mint, simmered slowly and served at room temperature with a squeeze of lemon. $9.56per person Spanakopita Triangles Buttered phyllo folded around spinach, feta, dill and scallion into individual triangles, baked to a brittle gold and served hot. $10.36per person Keftedes with Lemon Yogurt Lamb and beef meatballs bound with mint, oregano and grated onion, pan-seared then finished in the oven and served with cold lemon yogurt. $10.41per person Whipped Feta with Grilled Pita Feta whipped with olive oil and lemon until it turns light and spreadable, pooled with chili oil and served with warm charred pita wedges. $6.34per person Chicken Tinga Tostada Bites Chipotle-braised shredded chicken piled on crisp mini corn tostadas with crema, cotija and a pinch of shaved onion. Smoky, tart and built to be eaten standing up. $7.54per person Green Chile Pork Tamale Bites Two-bite tamales of whipped masa and slow-braised pork with roasted Hatch green chile, steamed in corn husks and served in the husk. $11.38per person Street Corn Cups Charred sweet corn dressed with lime, chili and a light mayo bind, cupped and finished with cotija and cilantro. Elote without the cob or the mess. $5.35per person Tomatillo Guacamole with Warm Chips Hass avocado mashed coarse with roasted tomatillo, white onion, cilantro and lime, served with warm salted corn tortilla chips. $6.83per person Gruyere Gougeres Warm choux puffs baked with aged gruyere and black pepper, hollow and light, with a savory crust that snaps before it gives. $8.09per person Mushroom Duxelles Tartlets Butter pastry shells filled with finely minced mushroom cooked down with shallot and thyme, bound with creme fraiche and warmed through. $12.79per person Chicken Liver Mousse Crostini Silky chicken liver mousse whipped with butter and shallot, piped onto toasted baguette and finished with cracked pepper and flaky salt. $8.20per person Smoked Salmon Blini Buckwheat blini griddled to order, topped with cold-smoked salmon, creme fraiche and dill. Cool, saline and the most photographed thing on the tray. $10.66per person Pork and Chive Gyoza Hand-pleated dumplings of ground pork, napa cabbage and garlic chive, pan-crisped on one side and steamed through, served with a soy-vinegar dip. $11.33per person Vegetable Spring Rolls Cabbage, carrot, shiitake and glass noodle rolled tight in egg-free wheat wrappers and fried crisp, cut on the bias and served with sweet chili dip. $9.81per person Chicken Satay Skewers Turmeric and lemongrass marinated chicken thigh grilled on bamboo, served with a warm peanut sauce loosened with coconut milk and lime. $8.95per person Shrimp Shumai Open-topped dumplings of chopped shrimp, water chestnut and ginger in a thin wonton wrapper, steamed in bamboo and served with chili-soy. $14.35per person Bacon-Wrapped Dates with Goat Cheese Medjool dates pitted and stuffed with goat cheese, wrapped in bacon and roasted until the fat renders, finished with a stripe of balsamic glaze. $10.83per person Classic Deviled Eggs Yolks whipped smooth with mayonnaise, Dijon and a little vinegar, piped back into the whites and dusted with smoked paprika and chive. $4.78per person Mini Crab Cakes Lump crab bound with the least panko that will hold it, seared in butter and served warm with lemon aioli. Crab first, filler second. $16.20per person Buffalo Chicken Meatballs Ground chicken meatballs baked and tossed in cayenne butter sauce, finished with blue cheese crumble and celery leaf. The crowd-pleaser that clears the tray first. $8.77per person Buttermilk Dinner Rolls Soft pull-apart rolls enriched with buttermilk and butter, baked nine to a tray so the sides stay tender and the tops brush up golden. $5.00per person Country Sourdough Boule Naturally leavened boules built on our own starter, baked dark for a crackling crust and an open, faintly sour crumb. $4.65per person Rosemary Sea-Salt Schiacciata Tuscan flatbread pressed thin, pooled with olive oil and scattered with rosemary and flaky salt, then cut into squares for the bread basket. $4.17per person Warm Pita Bread Thin rounds baked hot and fast so they balloon and split, then folded warm into linen-lined baskets for gyro and mezze service. $4.14per person Cast-Iron Skillet Cornbread Stone-ground cornmeal batter poured into hot buttered pans so the edges fry crisp while the centre stays moist and only just sweet. $3.75per person Caraway Rye Loaf A dense deli-style rye with cracked caraway through the crumb, baked in pullman pans and sliced thin for the German buffet. $4.66per person Hand-Pressed Flour Tortillas Soft flour tortillas pressed and griddled in rolling batches, blistered in spots and carried warm to the taco station. $4.28per person Chocolate Sheet Cake A deep, moist cocoa sheet cake finished with poured fudge icing while it is still warm, then cut into buffet squares. $5.40per person Colorado Apple Crisp Sliced orchard apples baked under an oat and brown-sugar streusel until the fruit syrup bubbles up through the topping. $4.56per person Lemon Bars A pressed shortbread base baked with tart lemon custard, chilled firm and cut into squares under a dusting of powdered sugar. $6.63per person Mini Cheesecake Cups Individually portioned New York style cheesecake baked over a graham crust in cups and finished with a spoon of fruit. $7.34per person Vanilla Caramel Bread Pudding Day-old egg bread soaked in vanilla custard and baked until the top is craggy and dark, then ladled with warm caramel to order. $5.85per person Carrot Cake with Cream Cheese Frosting Shredded carrot and toasted walnut cake, warmly spiced and covered with a thick cream cheese frosting, cut into buffet squares. $6.58per person Kolaczki Cream cheese pastry squares folded around apricot and raspberry preserves, baked pale and finished with powdered sugar. $6.64per person Black Forest Cherry Trifle Layers of dark chocolate cake, sour cherry compote and lightly sweetened whipped cream, built to order in glass service bowls. $9.21per person Peach Cobbler Sliced peaches baked under a buttery drop-biscuit crust until the fruit syrup breaks through the seams and caramelises at the edges. $5.45per person Dark Chocolate Dipped Strawberries Long-stem strawberries hand-dipped in tempered dark couverture and set on marble, made the same day they are served. $6.81per person Tres Leches Cake Sponge sheet cake soaked in three milks and topped with barely sweetened whipped cream and a dust of cinnamon. $4.84per person Roast Pan Gravy Roasting-pan drippings deglazed and built into a smooth stock gravy, seasoned hard and strained fine for the carving station. $3.32per person Roasted Garlic and Herb Butter Whipped butter folded with slow-roasted garlic, parsley and lemon, piped into rosettes and chilled hard for the bread service. $2.75per person Charred Tomatillo Salsa Verde Tomatillos, serranos and white onion blistered on the flat top, then blended coarse with lime and cilantro for the taco station. $4.17per person Cucumber Dill Tzatziki Thick strained yogurt with grated and pressed cucumber, garlic, dill and lemon, held cold for gyro, pita and mezze service. $3.72per person Wild Mushroom Demi-Glace Veal stock reduced hard with red wine, cremini and rehydrated porcini, then finished with cold butter for a glossy carving sauce. $13.43per person Back Continue
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Preliminary Catering Estimate — Not a Quote or Contract 50 guests · standard staffed buffet service
Standard Buffet Service $54.46 pp Total per person $54.46
Rough event total $2,723
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Preliminary Catering Estimate — rough estimate pending event details and consultation
Included Food and standard preparation for every dish you selected Standard staffed buffet service Setup and breakdown Chafing dishes, serving utensils and standard operational equipment Not included Transportation to your venue — this depends on location and Robert discusses it by phone Sales tax Specialty rentals beyond standard buffet equipment Venue charges, permits and access fees Water service and table bussing Unusual venue access — stairs, long carries, restricted loading Extended service hours beyond the standard window Your final allergy and dietary plan, once Robert has reviewed it Optional gratuity Any adjustment specific to your signed agreement Pricing shown is provisional and under review by Robert. Final pricing is confirmed during your consultation. Robert reviews every estimate personally and a consultation is the next step.