unch & Dinner Buffets

Minimum 30 guests, prices will vary slightly with guest count. You may make substitutions and additions to these menus.

Asian

• Egg rolls
• Kim chee salad
• Asian vegetable slaw with spicy peanut dressing
• Teriyaki flank steak or chicken teriyaki
• Sesame salmon with port plum sauce
• Jasmine rice
• Ginger peach cheesecake

Italian

• Grilled marinated vegetables display
• Tomato and buffalo mozzarella platter
• Antipasto salad with olives, artichokes, peppers, and macaroni
• Stuffed chicken breast with prosciutto and dill havarti cheese
• Roast beef tenderloin with Marsala wine sauce
• Garlic redskin potatoes
• Baked ratatouille vegetables
• Mocha hazelnut cake

French

• Smoked salmon display
• Truffle mousse pate with orchard fruit chutney
• Marinated green bean salad
• Garden greens salad with dressing
• Sautéed chicken with champagne wine sauce
• Roast beef tenderloin with a classic beef chasseur sauce
• Baked potato onion pie
• Broccoli casserole
• Grand Mariner cheese cake

Southwest

• Mexican 9 layer dip with chips and salsa
• Mini burritos
• Mesquite smoked chicken and potato salad with apples and pecans
• Chipotle glazed salmon, spice seared and topped with corn relish and barbecue sauce
• Ancho cheddar potatoes
• Whole roasted beef tenderloin with black bean demi glace, tomatillo sauce and yellow pepper puree
• Vegetable Fiesta, rows of corn, broccoli, carrots and cauliflower
• Platter of Moveable Feast Catering nut brownies

New Orleans Marti Gras

• Cajun red beans and rice
• Baked crab cakes with red pepper tartar sauce
• Fresh fruit display
• Chicken and Sausage Jambalaya a one pot stew made with peppers, onions, celery, and tomatoes with andouille sausage and chicken
• Bayou beef tenderloin served with rock shrimp Etouffee sauce
• Spicy Creole rice
• Corn and sweet pepper medley
• Platter of caramel pecan nut bars

German

• Grilled bratwurst and kielbasa on sauerkraut with course ground mustard
• German potato salad
• Spiced apple sauce
• Pork schnitzel with artichokes, mushrooms and beer demi glace
• Chicken braised in red wine sauce
• Braised red cabbage and apples
• Sage spaetzel
• German chocolate cake

Ultimate Vegetarian

• Roast red pepper hummus with pita wedges
• Vegetable gazpacho salad
• Garden salad with feta cheese, tomatoes and peppers balsamic dressing
• Grilled marinated asparagus with lemon poppy seed dressing
• Roast vegetable crepes, assorted vegetables blended with cheese and herbs wrapped with thin eggplant, served with braised chard and tomato olive sauce
• Moroccan Spiced Strudel, a curried mixture of couscous, shitake mushrooms, walnuts, chickpeas, golden raisins, wrapped in phyllo pastry topped with a bumbu curry sauce
• Fresh fruit display

Michigan Harvest

• Wild rice, pulled duck confit, apple, dried cherry, and walnut salad with maple cranberry dressing
• Creamy classic potato salad with smoked bacon
• Farmers garden salad assorted vegetables, croutons and ranch and Italian dressings
• Chicken of the woods, sautéed boneless breast with assorted wild mushrooms, leeks and garlic with Madeira wine sauce
• Broiled Lake Superior whitefish, with lemon caper butter sauce
• Grilled asparagus and corn
• White and sweet potato mashers
• Orchard fruit cobbler

Ultimate Seafood Experience

• Smoked salmon display
• Chilled shrimp cocktail (two per person)
• Tuna Sashimi and nori sushi roll display
• Tossed green salad assorted vegetables with Dijon vinaigrette
• Fresh fruit display
• Mediterranean style fresh Halibut, baked with a seasoned breadcrumb topping, served on a bed on creamy orzo pasta with tomato cream
• Seafood Jambalaya stewed tomatoes, peppers, onions and andouille sausage with scallops and shrimp
• Jasmine rice pilaf with vegetable garnish
• Fresh seasonal vegetable
• Peach cobbler