Need Help Deciding on Buffet Menu Options!
EDIT
All these options [below] are pretty much from one caterer who I gave my menu (which came from another caterer) to and they could adapt it with more suggestions. On the original caterer's menu, they did have some vegetarian dishes that I just realized this caterer did not incorporate.
We originally had:
Creamy Spinach Artichoke and Carrot Risotto with side of ParmesanRoasted Tomato Basil Marinara Gnocchi
in addition to the two meat entrees. I think that would cover the vegetarians sufficiently!
So on the original menu, it had been decided to have:
Chicken Fried Chicken with Jalapeno Cream Gravy and Figgy Honey Mustard.
Pineapple Ginger Pork Shoulder
Creamy Spinach Artichoke and Carrot Risotto with side of ParmesanRoasted Tomato Basil Marinara Gnocchi
And assorted grilled veggies
What do you all think about this menu as final?
END EDIT
Pork:
Marinated Herb Crusted Pork Loin:
Marinated topped with a panko and herb crust. Sauced with a lemon caper sauce.Herb Crusted Pork Tenderloin with Roasted Grapes:
Crusted with Tuscan seasoning sliced and napped with an onion fig sauce. With roasted red cluster grapes lightly coated with olive and thyme.Pork Milanese:
Sliced madellions lightly breaded with parmesan cheese and bread crumbs. With a lemon caper butter sauce.Roasted Pork Loin-Maple:
Crushed herb, roasted pork loin with a Vermont maple pepper.Roasted Pork Loin-with Sticky Mango Chili Glaze:
With a jasmine rice with coconut and craisins and macadamia nuts.Pineapple Ginger Pork ShoulderThey also suggested a pulled pork slider.Chicken:
Corn Crusted Chicken Avocado:
Chili and lime marinated chicken breast crusted in corn tortilla. Layered with sliced avocado and mozzarella cheese.
Grilled Chicken
Breast with Avocado Mango Salsa:
Grilled chicken breast dusted with a smokey chipotle paprika seasoning pan
seared, oven roasted and topped with a house made avocado mango salsa.
Artichoke Sun Dried Tomato Crusted:
Chicken Marinated chicken breast pan seared. Topped with artichoke, sun dried tomato crushed herb, goat cheese and olive oil infused panko. Served with a lemon caper reduction
Oven Roasted Chicken with Lime Scented Spring Vegetables:
Chicken marinated in Indian spices topped with grilled seasonal vegetables. Sauced with a honey ginger butter sauce.
Lemon Chicken:
Chicken breast lightly coated with seasoned flour and spiced with lemon,
garlic, kalamata olives and parsley. Simmering in a house made chicken stock
and served over Basmati rice
Thai Chicken with a Lemongrass Crust:
Chicken breast marinated in lemongrass, coconut milk and cilantro Grilled and served over a jasmine rice.
Sweet Thai Chicken:
Chicken Breast marinated in Garlic, sweet Thai chili, cilantro leaves, and lime juice. Grilled and served with jasmine rice.
Sesame Pineapple Chicken:
Chicken breast marinated in sesame, pineapple and ginger. Grilled and glazed with house made soy caramel.
Chicken Breast with Maple Glaze:
Chicken marinated in a chipotle spice blend, coated with house spiced pecans. Napped in a maple peppercorn sauce. Served over mashed sweet potatoes infused with chipotle, cinnamon, brown sugar and goat cheese.
Chicken Breast with Buffalo Mozzarella and Sun Dried Tomato
Sauce:
Chicken Breast topped with a buffalo mozzarella medallion and a flavorful sun
dried tomato broth sauce.
Chicken-Tuscan Marinated Chicken Breast:
Chicken Breast encrusted in tuscan herbs pan seared simmered in house made chicken stock, white wine and garlic slivers.
Chicken Margarita:
Marinated chicken breast pan seared and oven roasted with fresh buffalo mozzarella sliced and napped with a tomato vodka cream sauce.
Thanks everyone!
And sorry if your haven't eaten breakfast and this just made you hungry :P
Re: Need Help Deciding on Buffet Menu Options!
Chicken Margarita:
Marinated chicken breast pan seared and oven roasted with fresh buffalo mozzarella sliced and napped with a tomato vodka cream sauce.
ETA The Roasted Pork Loin Maple sounds decent, but I often find that pork dries out if it sits in chafing dishes too long
But I also think Artichoke Sun Dried Tomato Crusted sounds really interesting. My concern with this one is that there's a lot in here that people can be very hot or cold on between the artichoke, goat cheese and capers. It sounds amazing to me, but I know a bunch of people who wouldn't go near it.
If you are looking for the dishes that might be the safest for a large group, I'd be inclined to pick from these:
- Marinated Herb Crusted Pork Loin
- Tuscan Chicken or Chicken Margarita
Is it too early for lunch now?@AtomicBlonde : Our caterer does not use chaffing dishes so I think there will be a constant flow of new meat. Although that would not stop it from being dried out when they heat it in the kitchen.
Marinated Herb Crusted Pork Loin and Tuscan Chicken are my picks personally and also to pick things that likely appeal to the masses
And definitely up your vegetarian options. I love the idea of a veggie lasagna or napoleon.
We originally had:
Creamy Spinach Artichoke and Carrot Risotto with side of ParmesanRoasted Tomato Basil Marinara Gnocchi
in addition to the two meat entrees. I think that would cover the vegetarians sufficiently!
So on the original menu, it had been decided to have:
Chicken Fried Chicken with Jalapeno Cream Gravy and Figgy Honey Mustard.
Pineapple Ginger Pork Shoulder
Creamy Spinach Artichoke and Carrot Risotto with side of ParmesanRoasted Tomato Basil Marinara Gnocchi
And assorted grilled veggies
What do you all think about this menu as final?
The Maple Roasted Pork Tenderloin - Having food allergies/sensitivities the closer to the base ingredient for at least one protein option the better!!! (and you may not know what allergies/intolerances people have!)...
... and the Artichoke Sun Dried Tomato Crusted - sounds heavenly!
Thank you all for your suggestions!!! You have all been soo helpful!
If it turns out that the gravy IS spicy (even a little bit, since tolerance levels vary), I would just see if your caterer would be willing to make a different gravy, or have the gravy served on the side.
This! Pepper is one of my intolerances and I can tell you almost immediately if it's in the seasoning they used to regularly season something or in the dressing for that matter. It sucks - making tacos requires reducing the seasoning packet by half or more! Ginger is actually one of my food allergies... But keeping it simple, the important thing is for your caterers to be able to answer the "what's in it" questions!!!
And as someone who doesn't eat seafood and rarely eats meat (though when I do, it's steak, hence my red meat inquiry
I think the pineapple ginger pork could be a little more polarizing than the pork options on your other menu such as the herb crusted pork.
Jalapeno gravy sounds amazing to me