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- Family Style Buffet
Family Style Buffet Menu
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Salad Options
- Spring Mix Salad // Mesclun, cherry tomatoes, beet chips, carrots, strawberry vinaigrette dressing
- Caprese Salad // Heirloom tomato, fresh mozzarella, basil pesto, evoo, balsamic reduction
- Greek Salad // Feta cheese, cherry tomatoes, kalamata olives, mini cucumbers, green pepper, fresh lemon vinaigrette
- Cesar Salad // romaine lettuce, Cesar dressing, Grana Padano, baked croutons
- Potato Salad // red potatoes cubes, carrots, mayo, eggs, sweet peas
- Pasta Salad // cold macaroni, house mayo, diced ham, celery, peas, carrots
- Arugula Salad // baby arugula, goat cheese croquettes, caramelized pecans, walnut balsamic
- Italian Salad // Iceberg lettuce, tomatoes, black olives, Italian dressing, croutons, grated Parmesan -
Soup Options
- Lobster Bisque // Florida's east coast spiny lobster, mirepoix, half & half, brandy
- Italian Wedding Soup // mirepoix, stock, baby spinach, Italian herbs, Acini di pepe, beef meatball
- Sopa de tortilla // Chicken base tortilla soup, guajillo chiles, pickled onions, cilantro, microgreens
- Vegan Bisque // Oven roasted butternut squash, garlic, veggie stock, herbs de Provence
- Onion Soup // Caramelized onions, au jus, rosemary, country bread, grated gruyere -
Rice Options
- Yellow rice // Mexican style long grain rice, seasoned with peas and carrots.
- Spanish rice // Bomba rice, zaffron, spanish chorizo, piquillo peppers, petit pois
- Moro de Duandules // Dominican seasoned long grain rice with green peas in creole sauce
- Gallo Pinto or Congri // Cuban seasoned stir-fried rice with black beans
- Asian Rice // stir-fried Jazmin rice, ginger, sesame oil, sweet plantain, soy sauce and scallions.
- Biryani // perfume basmati rice, cardamom, seven spices, cauliflower and carrots
- Paella // Bomba Spanish rice, squid, sliced octopus, mussels, clams, shrimp, zaffron -
Starch Options
- Roasted Potatoes // petite medley, extra virgin olive oil and Italian herbs
- Potato Souffle // baked thin scallop potatoes, cream cheese, au gratin
- Potato Fries // sweet potato fries, black truffle salt
- Sweet plantain // fried sliced sweet plantains
- Sweet Potato // mash, butter, cinnamon, cranberries and walnuts
- Pasta Alfredo // fettuccine pasta in four cheese white alfredo sauce
- Baked Ziti // fresh pasta, bolognesa, mozzarella, Parmigiano Reggiano, fresh basil,
- Mac & Cheese // Southern style, crawfish tails creole, parmesan crust
- Mac & Cheese // classic macaroni pasta, white cheddar sauce
- Penne puttanesca // penne pasta, tomato sauce, garlic, kalamata olives, capers and basil
- Ratatouille // zucchini, eggplant and tomatoes, thymes, and basil
- Green Beans // casserole, cream of asparagus, evoo, crispy onions (v)
- Tikka Masala // zucchini, eggplant, chickpeas, roasted tomatoes, garam masala curry
- Baingan Bartha // roasted eggplant, onion, garlic, tomatoes, and peppers -
Side Options
- Portobello // sautéed baby bella and wild mushrooms, shallots, chives in red wine reduction.
- Spinach Dip // sauteed baby spinach, bechamel, gruyere cheese, panko crust, grissinis, pita
- Raviolis // Ravioli pasta filled with ricotta and spinach in tomato arrabbiata sauce
- Lasagna // fresh pasta, beef ragu, ricotta, spinach, four cheese blend, pomodoro
- Arancini // Italian risotto croquette, beef ragu, golden crisp, puttanesca, Grana Padano
- CousCous // Turmeric pearl couscous, baby spinach, roasted pine nuts & cherry tomatoes
- Croquetas // Cuban style ham croquettes, paprika, bechamel, nutmeg
- Empanadas // Colombian yellow corn masa, beef and potatoes
- Esquite Callejero // grilled corn, epazote, mayo, cotija cheese and tajin
- Guacamole // Hass avocados, lime, onions, fresh cilantro with blue corn tortilla chips
FAQs
Common Questions
Traditional catering is where the food is prepared and cooked in the caterers venue and delivered to you in disposable serving trays and placed in chafing dishes. Later it is reheated in the final venue until service time. resulting some times in dry, cold or lack of presentation of the food. Usually with traditional catering the host of the event does not enjoy his/her event because of the logistics, delivery timeline of the food, presenting the food, the service and finally the cleanup, resulting in not enjoying the experience.
On the other hand modern practice of hiring a Private chef, the menu is completely tailored to your request, your guest preferences and dietary restrictions. All of the food is cooked on-site, on demand, placed, presented, chef carved, served and the chef interacts with you and your guest, talking about each item he prepared, how it was preare, and culinary insight, resulting in the host enjoying his/her party as he is treated like a guest in your own house
To make an accurate estimate and pricing we will always prefer to have as many details as possible as to your menu selection, type of service, equipment’s, venue, service address, you and your guest preferences, etc. Sometimes a quick telephone conversation helps to better understand your expectations for me to submit as quickly as possible your event estimate.
We will communicate as many times necessary to exceed your goal and expectations. We will send you an initial menu proposal based on your requested type of service, your preferences, dietary restrictions, etc. After the initial menu proposal is sent, we will make the necessary adjustments as necessary leading up to the event date.
We include all groceries necessary to execute the agreed upon menu, service ware, dinner ware and cooking utensils. Depending on the amount of guests, we will bring sous chef, chef assistant, and servers for table service. Upon completion of the event we will clean everything and leave your kitchen sparkling.
We have experienced working in vacation rentals and not finding the necessary utensils and equipment, so we will always come prepared to execute under any scenario and we always bring extra equipment for any alternate plans required during the prepping.
Once the initial menu is sent along with the estimate, it will stipulate on the conditions that to complete, formalize, and block your booking date, that a 50% deposit will be required. The remaining 50% will be at least 24hrs before the event.
Even better, as many chefs prefer to work alongside other professionals to coordinate all logistics accordingly. In addition, on event day the host does not have to worry about anything as the event coordinator will often assume the responsibilities of the desired experience.
Depending on the amount of guests, usually +15 and type of event, it is recommended to have a bartender. However, if it’s only wine involved in the experience, the chef and his team are more than trained to procure the wine service.
Yes, we have been contracted to perform events outside Central Florida. Depending on the venue location a more carefully thought menu will be recommended.
Testimonials
They Love Our Taste!
