Signature Buffets

  • October 13, 2021

Our Signature Buffet Creations

  • Charcuterie and cheese station $12.75 per person, minimum 25

    Imported selection (4) and domestic cheese (4) salami, coppa, baked ham, prosciutto, kalamata olives, seasonal fruits, focaccia, and crackers.

  • Caviar station

    Served with blinis and crème fraiche Price per guest and per hour

    Imported
    Royal Siberian osetra $175.00
    Premium white sturgeon $150.00
    Beluga hybrid $290.00
    Russian osetra $200.00

    Domestic:
    Golden whitefish caviar $38.00
    Hackleback sturgeon $96.00
    Paddlefish caviar $85.00
    Alaskan salmon roe $36.00

    2/2.5 oz of caviar are served in average per guest and per hour.

  • Iberico ham carving station 60 to 80 guest, 2 to 3 hours $1,600.00

    A beautiful bone in “Iberico de bellota” will be cut by a master carver. Average ham weight is 19 to 20 pounds and are produced by Montaraz. Cured and aged for over 30 months.

Signature Appetizers

  • Norwegian smoked salmon

    Capers, onions, and hard-boiled eggs

  • Steamed colossal shrimp

    Joe´s mustard sauce, arugula, and lemon

  • Baked eggplant in phyllo dough

    Crushed San Marzano tomatoes, fresh herbs, and olive oil

  • Caesar salad
  • Traditional Greek salad
  • Stuffed mushrooms

    Crab meat, and asiago cheese

  • Baked brie with mango chutney
  • Assorted mini quiches

    Lorraine, spinach, or salmon

Signature Entrees

  • Chicken entrees

    - Cider braised chicken with apple and kale
    - Roasted Cornish hen marinated in fresh thyme, garlic, and lime juice
    - Parma ham breast of chicken involtini, Charred artichokes, asparagus tips and roasted cherry tomatoes.
    - Pan seared chicken cutlets “Oscar” Swiss cheese, black forest ham, asparagus tips in a shallots and white wine cream sauce
    - Roasted chicken provencal Tomatoes, peppers, onions, zucchini and olives
    - Coq au vin traditional Mushrooms, carrots, pancetta, leeks in a red wine sauce
    - Oven baked breast of chicken “Biarritz” Stuffed with crab meat, shrimp, and Chardonnay butter sauce
    -Poulet Forestiere Porcini, wild mushrooms, brandy, in a rich cream sauce
    -Chicken Balotinne stuffed with porcini mushrooms, grilled parmesan polenta and french truffle sauce

  • Pork entrees

    - Char grilled medallions of pork tenderloin, served with mango mojo sauce
    - Iowa pork chop, pan seared and glazed with fresh apple cider sauce
    - Parmesan crusted boneless pork loin Pan seared in juices and baked to golden brown
    - Tender pork medallions Sauteed and topped with shallots, portobello mushrooms in a marsala wine sauce

  • Beef entrees

    - Teriyaki Angus beef skewers w/ grilled pineapple, red onions, cilantro sauce
    - Grilled filet mignon Caprese tomatoes, fresh mozzarella, balsamic demi-glace
    - Individually baked beef Wellington Wild mushrooms, Perigourdine truffle sauce
    - Braised angus short ribs over garlic mashed potatoes, roasted shallots, crimini mushrooms
    - Beef tenderloin Stroganoff, shallots, paprika, sherry cream sauce
    - Grilled angus tenderloin petit filet w/ Pinot noir reduction
    - Beef Burgundy a la Française Carrots, mushrooms, leeks, pancetta in a red wine sauce
    - Grand chariot, USDA choice Angus tenderloin, top sirloin, turkey breast, au jus and horseradish sauce carved at the buffet

  • Fish entrees

    - Baked cod Normandy, scallops, shrimp, mushrooms in Chardonnay crème sauce
    - Deviled cod on winter greens; Panko crusted cod over kale, escarole, and brown butter
    - Chili spiced cod with roasted bok choy slaw and cilantro lemon butter
    - Grilled coconut salmon steak, charred pineapple, lemony braised fennel
    - Asian barbecue grilled salmon steak w/ toasted sesame, green onions, cilantro and lime
    - Flounder Wellington, individually wrapped in puff pastry, mushrooms, duxelles, scallops and truffle mousse, beurre blanc.
    - Seafood skewers: Salmon, scallops, swordfish grilled over a marinara roasted plum tomatoes Pan seared Chilean salmon, scallops, and prawns Baby bok choy, roasted shallots, clams, and Yuzu butter emulsion

Our Favorite Sides

  • Garlic mashed potatoes
  • Fresh truffle and parmesan Mac and Cheese in season
  • Lobster and shrimps Mac and Cheese
  • Roasted seasonal vegetables Provencal
  • Baked zucchini au gratin
  • Scalloped potatoes, spinach, white cheddar
  • Gratin Dauphinois
  • French green beans almondine
  • Roasted rosemary and lemon infused new potatoes
  • Lime cilantro rice pilaf
  • Spanish yellow rice
  • Parmesan risotto cakes, pan seared
  • Buttered steamed brócoli
  • Grilled asparagus wrapped in bacon
  • Puree of carrots and ginger
  • Couscous semolina Moroccan style

Vegetarian Options

  • Eggplant rollatini

    Rolled with goat cheese, caramelized onions, shallots, herbs, pine nuts served over pomodoro sauce

  • Roasted vegetables strudel

    Baked with fresh spinach, feta cheese in phyllo dough over roasted chunky charred tomatoes

  • Curried lentil stew

    Aromatic vegetables, roasted tofu and cauliflower, Indian spices over Basmati rice

Payments

All payments must be done by check, money orders or cash.

A party is not booked or guaranteed until both parties have signed and agreed on the proposal.

A 50% non-refundable deposit is required to book the date and the staff.

Final payments are due four (4) days before the event.

A 20% charge for service and gratuities will be added to your invoice.

Our company is fully insured in the state of Iowa.