breakfast buffets plated breakfast - utah...

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BREAKFAST BUFFETS Classic Con ti nen tal $8.50 Assorted Muffi ns, Individual Flavored Yogurt, Orange Juice, Coffee and Decaf Chilled Continental Upgrad es : • Assorted Fruit Yogurt • Seasonal Fresh Fruit Presentation with Raspberry Yogurt Dip • Yogurt Parfait (5 oz) with your choi ce : $125 $3.50 $4.50 • Dark Cherry Chocolate Granola wit h Greek Cherry Yogurt garnished with Raspberries and Chocolate Curls • Almond Praline Granola with Peach Yogurt garnished with Blackberries • Tropical Fruit Granola with Mango Greek Yogurt and Dried Pineapple • Chilled Steel Cut Overnight Oatmeal topped with your choice of $3.50 Ba nanas, Nuts, Dried Mangoes, Apricots, and Shaved Coconut • Fresh Einstein Bagel Station with Cream Cheese, Butter and Jam $2.50 Warm Continental Upgrades: • Fresh Scrambl ed Eggs with Mi ld Salsa & Country Potatoes • Breakfast Sausage, Hickory Smoked Bacon, or Honey Ham • Frittata, choice of: Garden Vegetable or Sage Sausage & Cheddar Savory Croi ssants, choi ce of: Honey Ham & Cheddar or Spinach & Feta Hom estyleB i scuit B ake Assorted Breakfast Pastries with Butter and Jam Seasonal Fruit Presentation with Fruited Yogurt Dip $3.50 $1.50 $3.50 $3.75 $11.95 Layers of House Baked Biscuits, Scrambled Eggs, Sausage, Cheddar, topped with Bechamel Sauce and Red Pepper Confetti Che f Acti on St ations (Additi onal Chef Charge = $60 per station) • Omelets Made to Order with your choice of : Mushrooms, Spinach, $5.75 On ions, Tomatoes, Peppers, Diced Ham, Cheddar, Feta, and Jack Cheese But termilk Pancake Station flipped to perfect ion and served $5.25 wi th Flavored Syrups, Berry Compote and Whipped Cream • Breakf as t Burritos with Scrambl ed Eggs and your cho ice of: $4.95 Ja lapeno, Tomatoes, Green On ion, Cheddar, Bacon, Chori zo, Spinach, Sun-dried Tomato, Mushroom, Peppers. Served with Fresh Sa l sa, Sour Cream and Hot Sauce • Savory Crepes with your choice of: Savory Crepes with your $5.75 choice of: Scrambled Eggs, Asparagus, Mushrooms, Spinach, Sun-dried Tomatoes, Honey Ham, Gruyere, or Feta • Sweet or Savory Waffles with your cho ice of toppings: $5.95 Chicken Tenders, Bacon, Sour Cream, Scrambl ed Eggs, Spinach & Feta Strawberries, Bananas, Walnuts, Chocolate Chips, Whi pped Cream, Syrup Our pastry collection varies daily based on the seasons freshest ingredients. Our favorites include: Banana Upside Down Bread, Apple Streusel Bread, Cinnamon Buns, Chocolate Chip Cherry Muffins, Passionfruit Coconut Muffins, and Blueberry Streusel Muffins. Scones: Citrus & Currant, Raspberry, and Goat Cheese Cherry. Menu 2016 (Prices subject to change) PLATED BREAKFAST Each table is preset with Baskets of Assorted Pastries, Muffins, Scones and/or Breakfast Breads, Carafes of Orange Juice and Iced Water, Coffee & T ea Service. Plated breakfast includes: Sage Sausage or Crisp Bacon, Cott age Potatoes, and a Fresh Fruit Skewer The Sc rambler $12. 95 Freshly Scrambled Eggs wit h Herb Confetti Su mmer Short cake Stack $13.50 Fresh Berries layered between 2 slices of Creme Brulee French Toast, topped with Whipped Cream and Chocolate Shavings Qu iche Cl assic s $13.50 Sun-dried Tomato, Spinach, and Chevre Goat Cheese • Zucchini, Basi l, Gruyere, and a hint of Dijon • Caramelized Onion, Forest Mushroom, and Feta • Applewood Smoked Bacon, Arugula, and Gorgonzola P uf f P astry Qu iche Cups • Summer Fruit such as: Raspberry, Apricot, & Cherry Quiche Cups with Chevre • Spinach, Mushroom, Roma Tomato and Feta Cheese Art ichoke Hearts, Sun-dried Tomatoes and Chevre Goat Cheese • Honey Ham, Swiss Cheese, Green Onion and Red Peppers Our Poli cy All prices are on a "per-person" basis and include buffet linens, a decorative centerpiece and service-ware. Event pr oducti on charges (labor and service) are assessed by the scope of each event, pl ease speak with your sales person for more details. The listed pri ces do not include event production and applicable sales tax. All menu items are ava ilable at the Sa lt Palace Convention Center and the South Towne Expo Center with a pri ce adjustment. Please note that most menus can be modified to be served either buff et or plated style. For more detai ls please check with our sal es department. Gluten-free, Vegan, Vegetarian and other special dietary meals are available.

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BREAKFAST BUFFETS Classic Continental $8.50 Assorted Muffins, Individual Flavored Yogurt, Orange Juice, Coffee and Decaf

Chilled Continental Upgrades: • Assorted Fruit Yogurt • Seasonal Fresh Fruit Presentation with Raspberry Yogurt Dip • Yogurt Parfait (5 oz) with your choice:

$125 $3.50 $4.50

• Dark Cherry Chocolate Granola with Greek Cherry Yogurt garnished with Raspberries and Chocolate Curls

• Almond Pral ine Granola with Peach Yogurt garnished with Blackberries • Tropical Fruit Granola with Mango Greek Yogurt and Dried Pineapple

• Chilled Steel Cut Overnight Oatmeal topped with your choice of $3.50 Bananas, Nuts, Dried Mangoes, Apricots, and Shaved Coconut

• Fresh Einstein Bagel Station with Cream Cheese, Butter and Jam $2.50

Warm Continental Upgrades: • Fresh Scrambled Eggs with Mi ld Salsa & Country Potatoes • Breakfast Sausage, Hickory Smoked Bacon, or Honey Ham • Frittata, choice of: Garden Vegetable or Sage Sausage & Cheddar • Savory Croissants, choice of: Honey Ham & Cheddar or Spinach & Feta

Homestyle Biscuit Bake Assorted Breakfast Pastries with Butter and Jam Seasonal Fruit Presentation with Fruited Yogurt Dip

$3.50 $1.50 $3.50 $3.75

$11.95

Layers of House Baked Biscuits, Scrambled Eggs, Sausage, Cheddar, topped with Bechamel Sauce and Red Pepper Confetti

Chef Action Stations (Addit ional Chef Charge = $60 per station)

• Omelets Made to Order with your choice of: Mushrooms, Spinach, $5.75 Onions, Tomatoes, Peppers, Diced Ham, Cheddar, Feta, and Jack Cheese

• Buttermilk Pancake Stat ion flipped to perfect ion and served $5.25 with Flavored Syrups, Berry Compote and Whipped Cream

• Breakfas t Burritos with Scrambled Eggs and your choice of: $4.95

Jalapeno, Tomatoes, Green Onion, Cheddar, Bacon, Chorizo, Spinach, Sun-dried Tomato, Mushroom, Peppers. Served with Fresh Salsa, Sour Cream and Hot Sauce

• Savory Crepes with your choice of: Savory Crepes with your $5.75 choice of: Scrambled Eggs, Asparagus, Mushrooms, Spinach, Sun-dried Tomatoes, Honey Ham, Gruyere, or Feta

• Sweet or Savory Waffles with your choice of toppings: $5.95 Chicken Tenders, Bacon, Sour Cream, Scrambled Eggs, Spinach & Feta Strawberries, Bananas, Walnuts, Chocolate Chips, Whipped Cream, Syrup

Our pastry collection varies daily based on the seasons freshest ingredients.

Our favorites include: Banana Upside Down Bread, Apple Streusel Bread, Cinnamon Buns, Chocolate Chip Cherry Muffins, Passionfruit Coconut Muffins, and Blueberry Streusel Muffins.

Scones: Citrus & Currant, Raspberry, and Goat Cheese Cherry.

Menu 2016 (Prices subject to change)

PLATED BREAKFAST Each table is preset with Baskets of Assorted Pastries, Muffins, Scones and/or Breakfast Breads, Carafes of Orange Juice and Iced Water, Coffee & Tea Service. Plated breakfast includes: Sage Sausage or Crisp Bacon, Cottage Potatoes, and a Fresh Fruit Skewer

The Scrambler $12.95 Freshly Scrambled Eggs with Herb Confetti

Summer Shortcake Stack $13.50 Fresh Berries layered between 2 slices of Creme Brulee French Toast, topped with Whipped Cream and Chocolate Shavings

Quiche Classics $13.50 • Sun-dried Tomato, Spinach, and Chevre Goat Cheese • Zucchini, Basi l, Gruyere, and a hint of Dijon • Caramel ized Onion, Forest Mushroom, and Feta • Applewood Smoked Bacon, Arugula, and Gorgonzola

Puff Pastry Quiche Cups $1~ .50 • Summer Fruit such as: Raspberry, Apricot, & Cherry Quiche Cups with Chevre • Spinach, Mushroom, Roma Tomato and Feta Cheese • Artichoke Hearts, Sun-dried Tomatoes and Chevre Goat Cheese • Honey Ham, Swiss Cheese, Green Onion and Red Peppers

Our Policy All prices are on a "per-person" basis and include buffet linens, a decorative centerpiece and service-ware. Event production charges (labor and service) are assessed by the scope of each event, p lease speak with your sales person for more details. The listed prices do not include event production and applicable sales tax. All menu items are available at the Salt Palace Convention Center and the South Towne Expo Center with a price adjustment.

Please note that most menus can be modified to be served either buffet or plated style. For more details please check with our sales department.

Gluten-free, Vegan, Vegetarian and other special dietary meals are available.

BOX LUNCHES AND WRAPS All Box l unches include a Bag of Chips, Pasta Salad, an Apple, Gourmet Cookie, and a Sweet Mini Treat and Condiments; Add a 16.9 oz water bottle for $1.25

3 Choice Maximum- 15 person Minimum

Gluten-free wraps are also available

Classic $9.95 Ham, Roast Beef, Turkey, or Veggie Sandwiches Served on a Hand-Tied Rosette Bun with lettuce, Tomato, and Cheddar Cheese

Portobello Pesta $10.95 Portobello Mushroom, Sun-Dried Tomatoes, Feta Cheese, Mixed Greens, served on a Ciabatta Roll with Pesto A io li

Pulled Pork $10.95 Sweet Pul led Pork served chil led o n a Brioche Rol l with a side of Country Style Slaw

LUNCHEON BUFFETS Buffets include, Carafes of Iced Teas or l emonades and Iced Water. (Add optional coffee and tea service for $1.50 p/p)

Pasta Primavera $17.50 • Penne Pasta with Asiago and Julienne Herbed Chicken, Sun Dried Tomatoes,

Portobel lo Mushrooms, Red Onion, Quartered Artichokes, topped w ith Chopped Parsley and Roasted Red Pepper Garl ic Cream Sauce (Vegetarian opt ion avai lable)

• Classic Caesar Salad with Shaved Parmesan and Housemade Croutons • Fresh Baked Bacci Rolls with Butter • l ayered Can noli Cake and Italian A lmond Cookies

Mango Chicken Stir-Fry $19.50 • Stir-Fried Breast of Chicken with Mangoes, Sweet Onion, Shredded Napa

Cabbage, Jul ienne Carrots and Chayote, f inished w ith a h int of Curry and Cream

• Pineapple Fried Rice • Veggie Eggrolls with Jalapeno Jam and Soy Dipping Sauce • Sesame Kale Soba Noodle Salad with Edamame, Red Bell Pepper,

Sesame Seeds, and Avocado wi th Mise lemon Vinaigret te

• Fresh Baked Rolls with Butter • Assorted Farmer's Market Fru it Tartlets w ith Whipped Cream

Summer Blast $18.50 • St louis Style Pork Ribs or Beef Ribs in Smoky BBQ Sauce (2 p/p) • Bone-In 8 Cut BBQ Chicken with Tuscan Herbs (1.5 p/p) • Classic Baked Beans (Vegetarian Beans available)

• Broccoli Slaw tossed in Poppyseed Dressing • Ouinoa Red l ent i l Salad w ith Cucumber, Tomatoes, Mung Beans, Red

Bell Peppers, Brown Rice, Kale, and Spices • Sour Dough Rolls and Cornbread Muffins with Butter • Cherry or Peach Cobbler with Whipped Cream

South of the Border Salad Bar $16.95 • Housemade Tortilla Salad Bowl filled with your choice o f Sizzling Strips of

Marinated Chicken, Sweet Pulled Pork, or Barbacoa Beef • Spanish Rice and Black Beans Mexicali • Pice de Gallo, Chipotle Crema or Sour Cream, Shredded Cheese, Chopped

l ettuce, Diced Tomato, l ime Wedges, and Creamy Avocado Dressing

• Internat ional Hot Sauce Collection • Mexican Chocolate Tres leche Cake and Mexican Wedding Cookies

Reuben Wrap $10.95 Thinly sliced Pastrami, Swiss, Thousand Island Dressing, Sauerkraut and Romaine in a Garlic Herb Wrap

Chicken Caesar Wrap $10.95 Flame Seared Chicken Breast, Shaved Parmesan, Housemade Croutons, and Torn Romaine wrapped in a Sun-dried Tomato Tortilla

Veggie Cobb Salad Wrap $10.50 Romaine l ettuce, Hard Boiled Egg, Bleu Cheese Crumbles, Seasoned Chick Peas, Sliced Tomato, and Creamy Avocado Dressing in a Spinach Torti lla

Beverly Hills Wrap $10.95 A Soft Flour Whole Wheat Tortilla bursting with Smoked Turkey Breast, Sun­Dried Tomatoes, Bleu Cheese Crumbles, Micro Greens and lemon lime Aioli

Build Your Own Burger Bar $16.50 (Onsite Grill Service recommended but not required) Classic: Black Angus Beef Burger (1/3 1b) & All Beef Hot Dogs (1 of each)

Veggie: Housemade Black Bean Veggie Burger (upon request) Served with Sliced Cheese, Lettuce, Tomatoes, Onions, Pickles and Condiments

Spicy: Salsa Fresca Beef Burger & Chicken Burger with Mango Salsa (add $2 p/p) Served w ith Shredded Cheddar Jack Cheese, Pico de Gallo, Mango Salsa, Shredded lettuce, Sliced Jalapenos, and Guacamole

Western: BBQ Buffalo Burger and Salmon Tarragon Burger (add $4 p/p) Served with Feta Cheese Crumbles, Roasted Garlic Aioli, Mushroom & Onion Saute, l ettuce, Tomato, Pickles, Ketchup and Dijon Mustard

• Spicy Fusill i Pasta Salad with Smoked Gouda Cheese, Tomato, Basil, Artichokes, Roasted Poblano in a Chili Vinaigrette

• Mixed Greens and Romaine, Roquefort Crumbles, Roma Tomatoes and Cucumbers served with Bleu Cheese Dressing and Balsamic Vinaigrette

• Watermelon Slices • Brownie Assortment and Fruit Hand Pies (Apple, Cherry or Peach)

DIY Hot Dog Buffet $15.50 (Onsite Grill Service recommended but not required) All Beef 1/4 1b Hot Dogs with Fresh Buns (Veggie Dogs available upon request) Condiments include: Ketchup, Spicy Mustard, Relish. Choice of 2:

Baja: Chopped Cilantro, Fresh Kale, Avocado, Diced Onion, Sour Cream, Jalapeno, and Bacon

Pomme Frit es: Shaved Asiago, Bacon, Crispy French Fries, and Caesar Dressing

Summer Thyme: Caramelized Onions, Bell Pepper Saute, Fresh Thyme, Bleu Cheese Crumbles and Balsamic-Ketchup Drizzle

Caprese: Roma Tomato, Fresh Mozzarella, Parsley, Shaved Asiago and Garl ic Aioli

Fiesta: Pepperjack Cheese, Red Onion, Sour Cream, Bacon, and Crispy Fries

Served with: Red Jacket Potato Salad, Caesar Salad, Watermelon Slices and Dessert Bar Collection

The Smokehouse $1~.75 • Slow Cooked Pulled Pork and Shredded Chicken Sandwiches with Asian Slaw • Penne Pasta Salad with Tomatoes, O lives, Zucchini and Yellow Squash and

Asiago Cheese tossed in Balsamic Basil Vinaigrette • Summer Greens with Cherry Tomatoes, Cucumbers, and Mozzarella with

Basil Balsamic Vinaigrette • Chef's Dessert Bar and Cookie Collection

Our dessert bar collection varies daily but may include: 7 Layer Bars, Lemon Cheesecake, Gluten-Free Oat Bars, Tollhouse Bars, Blondies, Heavenly lemon Squares, Raspberry White Chocolate Bars, S'more Brownies, Double Fudge Brownies, and Chocolate Caramel Brownies.

(801) 531-0226 · utahfoodservices.com 2

ACTION STATIONS Action stations (5 oz servings) make perfect receptions or lively additions to any d inner service. Uniformed chefs prepare short p lates in g iant woks or atop cast iron grills. Grill and Chef charges are assessed separately based on $60 per hr per chef, 30 person minimum.

Summer Pastabilities $7.95 p/p Portobello Mushrooms, Artichokes, Red Onion, Fire Roasted Peppers, and Zucchini Sticks tossed in Basil Pesta infused with Red Pepper Sauce served over Penne Pasta (Add Chicken $1.50 or Shrimp $4.50)

Slider Ci ty $10.25 p/p Choice of Two: Mini Angus Beef, Ground Turkey, or House-made Vegetable Burgers

(Upgrade to Baby Portobello Mushrooms with Chevre and Basil Pesta, Pulled Pork with Crunchy Slaw or Salmon Burgers for an additional $2)

Served on Fresh Baked Buns with Bermuda Onion, Cheddar Cheese, Tomato Basil Relish, Mustard and Ketchup. Served with Kettle Chips and Roasted Spinach Dip

HORS D'OEUVRES DISPLAYS Imported and Domestic Cheese Board $5.50 p/p A Variety of Cheddar, Pepperjack, Provolone and Swiss Cheeses, Wheels of Brie and Boursin Cheese garnished with Grape Clusters and Strawberries; accompanied by French Bread Baguettes and Gourmet Crackers (Ask your Sales Person fo r "Utah's Own" Cheese Selection and p ricing)

Antipasto Platter $8.95 p/p Italian Deli M eats, Cheeses, and Marinated Vegetables such as Genoa Salami, Prosciutto, Soppressata, Provolone, Bocconcini Mozzarella, Roasted Red Peppers, Portobello Mushrooms, Sun-dried Tomatoes, Artichoke Hearts, Pepperoncini, and Stuffed Ol ives served with Fresh Baguettes and Gourmet Crackers

Grilled Vegetable Collection $5.25 p/p A Flavorful Chil led Array of Zucchini, Summer Squash, Eggplant, Carrots, Asparagus, and Bell Peppers lightly drizzled with Virgin Olive Oi l and Aged Balsamic Vinegar

Summer Thyme Tenderloin Tips $13.25 p/p Montreal seasoned and seared to perfection; drizzled with Garl ic and Roasted Asparagus Puree and served with Asiago and Roasted Shallot Mashed Potatoes, Roasted Fennel and Garlic Carrots w ith Honey Balsamic Glaze

Quesadilla Creations $7.95 p/p Flour Tortillas loaded with your choice of fi llings; accompanied by Pica de Gallo, Sour Cream, Guacamole, and Bottled Hot Sauces Choose Two of the Following:

• Tequila Lime Marinated Chicken, Cilantro and Oueso Fresco • Three Cheese with Tomato, O nion and Cilantro • Grilled Shrimp, Mango, Emmentaler and Green Tomati llo Salsa • Chipot le Glazed Pork, Monterey Jack, and Green Onion

Tex Mex Taco Bar $12.25 p/p l ocal ly Made Corn Tortillas filled with your choice of 2 fill ings, 2 p/p:

• Gulf Shrimp grilled to perfection served with Shaved Cabbage, Charred Green Tomato Salsa, Cilantro Jalapeno Aioli, garnished with a fresh lime Wedge

• Butternut Squash and Black Bean Taco with Grilled Red Onion, and Parsley • Carne Asada with Shredded lettuce and Pica de Gallo • Bon Mi Pork Taco with Sliced Pork Shoulder, Pickled Daikon, Carrot, Cilantro

and Cucumber Rel ish finished with Ginger Aiol i Self-Serve Toppings: Guacamole, Pica de Gallo, Lime Wedges, Diced Jalapenos, Chipotle Crema, Cojita Crumbles, and International Bottled Hot Sauces

Lettuce Wrap $11.95 p/p Butterleaf l ettuce Cups with your choice of 2 fill ings:

• Asian Ginger Spiced Ground Turkey with Mushrooms and Water Chestnuts drizzled with Spicy Sesame Sauce

• Thai O uinoa, Black Bean and Veggie with Red Pepper Confetti with Miso Sriracha Peanut Sauce

• Pulled Buffalo Chicken topped with thinly sliced Celery and Bleu Cheese Crumbles • Sweet Chili Salmon with Julienne Cucumber, Shredded Carrots & Cilantro (add $1)

Self-Serve Toppings: Shredded Carrots, Green Onion, Chopped Peanuts, Toasted Sesame Seeds, Sriracha, and Soy Sauce

Fresh Fruit Presentation $3.95 p/p Seasonal Fruit such as: Watermelon, Cantaloupe, Honey Dew Melon, Pineapple, Fresh Berries and Strawberry Yogurt Dip

Hummus Crudite Display $5.95 p/p • Hummus: Tradit ional, Sun-dried Tomato, White Bean, and Edamame

• Vegetable Crudite such as Carrot and Celery Sticks, Red and Green Pepper Strips, Broccoli and Cauliflower Florets

• Seasoned Pita Chips, Specialty Sweet Potato and Corn Chips • Toppings: Chopped Cashews, Pickled Red Onion, Scall ions, Sunflower Seeds

Fiesta Bar $5.95 p/p • Authentic Pica de Gallo, Roasted Jalapeno Salsa, and Black Bean & Corn Relish • House made Guacamole with Tomatoes, Cilantro and Garlic • Sour Cream, Shredded Cheddar Cheese, & International Hot Sauces

• Torti lla Chips

BUTLER SERVICE HORS O'OEUVRES Crostinis and Bruschettas:

• Bourbon BBQ Pul led Pork on a Cornbread Crisp finished with $16.95 dz Corn Relish (GF)

• Garden Tomato Bruschetta with Shaved Romano and Basil Ribbons • Roasted Chicken, Peaches, Bleu Cheese, Bermuda O nion, &

Arugula atop a Pita Triangle • Fire Grilled Pita Crisps with a Concasse of Kalamata Olives, Artichoke,

Tomato and Capers; Finished with Shredded Gouda Cheese • Petite Chesapeake Bay Crab Cakes with lemon Aioli

Tartlets and Tostadas: • Mini Tostada filled with Crabmeat Salad, Avocado Puree and

finished with Chopped Cilantro • Pulled Thai Chicken in Coconut Peanut Sauce, garnished with

Shredded Carrots and lemon Grass seNed in a Savory Tartlet • Roasted Red and Golden Beets with Fresh Fennel seNed in a

Tartlet and topped with Goat Cheese Crumbles

DINNER BUFFETS

$14.9S dz $15.95dz

$13.95 dz

$23.95 dz

$18.95 dz

$17.95dz

$17.95dz

Buffets include: Fresh Spinach or Mixed Green Salad, Lemonade & Iced Water (Coffee and tea seNice avai lable for $1.50 p/p) Onsite Grill service is recommended but not required

Seasonal Selection $2~ .50 Choose One Entree:

• Boneless Breast o f Chicken marinated with Sun-dried Tomato infused Olive O il, lig ht ly gril led with fresh herbs, topped with warm Tomato & Basi l Bruschetta and Freshly Grated Romano Cheese

• Chicken Piccata sauteed with Sliced Mushrooms, Artichoke Hearts and Capers in Lemon Butter Sauce

• New Orleans Style Seared Chicken Breast with Cayenne, Smoked Paprika and g lazed with Orange Citrus Honey

Choose One Starch: • Jasmine Rice with Vegetable Confetti • Oven Roasted Red Jacket Potatoes • Caramelized Shallot Mashed Potatoes

Choose One Vegetable: • Fire Roasted Garden Vegetables • Roasted Rainbow Carrots and Charred Peas • lemon Zested Asparagus with Shaved Asiago

Choose One Dessert: • Peach and Raspberry Crisp with Whipped Cream • Cake Collection such as: Double Chocolate, Carrot, and Strawberry Vanilla • Summer Shooters & Tartlets

ADD: Handmade Ice Cream Sandwiches to any buffet for an additional $2.95 p/p featuring Housemade Chocolate Chip Cookies and Vanilla Bean, Gingersnap and Cinnamon, or Snickerdoodle with Chocolate, or Double Chocolate with Mint Chip

Shooters: • Watermelon Mojito garnished with Fresh Mint (GF) • Green Gazpacho with an Asia go Cheese Crisp • Ceviche Poke with Ahi Tuna, Shari Rice, Macadamia Nuts, Mango,

Avocado, Sesame Oil and garnished with Seaweed Salad

Warm Skewer Selection:

• Chipotle Barbecue Chicken (GF) • Marinated London Broil in a Madeira Demi with Tuscan Herbs (GF) • Teriyaki Glazed Pork with Pineapple and Scallion (GF)

Chi lled Skewer Selection: • Ahi Tuna Tar Tar wrapped in a Cucumber Ribbon, tossed in Asian

Marinade and topped with Sesame Seeds (GF) • M iso Reduction Glazed Shrimp (1 jumbo) topped with Ci lantro • Sweet Cantaloupe and paper thin Prosciutto Pin Ups • Caprese Skewer with a Teard rop Tomato, Fresh Mozzarella &

Kalamata Olive f in ished w ith Basil Balsamic Vinaigrette(GF) • Soppressata Salami, Bocconcini Mozzarella & Green O live (GF) • Fresh Fruit Kabob (GF)

Mixed Grill • Ginger Marinated and Flame Seared Tri Tips • Grilled Apricot-Cherry Chicken Breast

$18.95 dz $18.95 dz $26.95dz

$23.95 dz

$26.95 dz

$23.95 dz $17.75dz $16.50dz

$12.50 dz $12.50 dz

$29.95

• Oven Roasted Baby Yukon Golds, Purple Peruvian and Red Jacket Potatoes • Romaine and Spinach, Sun-dried Cherries, Caramelized Pecans, Enoki

Mushrooms, Fresh Goat Cheese and Raspberry Vinaigrette • Roasted Com and Red Pepper Saute with Fresh Lime and Shaved Manchego • English Trifle with layers of Buttercake, Seasonal Fruit and Pastry Cream seNed

individually or in a large Trifle Bowl

Utah's Own $28.95 • BBQ Short Ribs with Spicy Buffa lo Sauce • Pan Seared Utah Trout with Lemon Zest & Dill served with a side of Sweet &

Spicy Corn Rel ish • Oven Roasted Red Bliss Potatoes with Fresh Herbs • Red and Yellow Sliced Tomatoes, Torn Cilantro, and Fresh Goat Cheese • Native Greens, Strawberries, Roasted Pine Nuts, Cucumbers, Green O nion

and Balsamic Vinaigrette • Summer Garden Roasted Vegetables • Grilled Peaches with Vanilla Mascarpone and Honey Cake

Solstice Celebration $3~ .95 • 6 oz Choice Cut Beef Tenderloin crusted with Rosemary and Garlic • 4 oz Grilled Salmon with Pineapple, Mango & Strawberry Salsa • Banana Fingerling Potatoes tossed in Cilantro, Shallots and O live Oil

• Roasted Asparagus with Lemon Zest and Shaved Asia go • Classic Tossed Caesar Salad • Pistachio and Strawberry Torte with Chocolate Dipped Macaroons • (Substitute Salmon for Grilled Lobster Tail with Drawn Butter for an

additional 6.00 p/p)

PLATED DINNER Al l Plated Meals Include Salad. Starch, Vegetable, Assorted Artisan Rolls with Butter, House Dessert, Flavored Lemonade and Iced Water (Add optional coffee and tea service for $1.50 p/p) (All Plated d inners may be made Gluten Free)

Lemon Herb or Chipotle Statler Chicken $26.95 Marinated Gri lled Chicken glazed with your choice of Lemon and Garden Herbs or Chipotle Sauce

Stuffed Summer Chicken $26.95 Panko & Herb Crusted Breast of Chicken with Arugula, Goat Cheese, Roasted Red Peppers and Shiitake Mushrooms with Bechamel Herb Sauce

Pork Tenderloin $25.95 Peppercorn and Thyme Crusted Pork Tenderloin in a Baby Portobello Demi-Giace

Grilled Mahi Mahi $28.95 Mahi Mahi grilled to perfection atop a bed of Mashed Potatoes or Rice, finished with Micro Greens and served with a side of Garl ic Lemon Aioli Add a 4 oz Choice Beef Tenderloin crusted with Lemon, Rosemary and Peppercorn for an additional $7.50 p/p

Blackened Shrimp and Beef Tri-Tips $35.50 Blackened Shrimp (2) and Beef Tri Tips in a Cabernet Demi with Creme Fraiche finished with Mushroom Saute

Beef Tenderloin Chimichurri and Thai Salmon Filet $36.95 4 oz Choice Tenderloin of Beef finished with Authentic Argentine Chimichurri and Grilled Salmon with Sweet Chili Sauce, Fresh Lime, Cilantro, Scall ions, dusted with Sesame Seeds

PLATED VEGETARIAN OPTIONS Stuffed Portobello Portobello p iled high with a Garden Vegetable Saute, Mozzarella, and House-made Marinara (GF)

Vegetable Tofu Tower Marinated Tofu layered with Grilled Portobel lo Mushrooms, Zucchini, Summer Squash, Tomatoes and Asparagus, topped with fresh Mozzarella and W ild Mushroom Ragout (May be prepared Vegan and GF)

Polenta Cake Pan seared Polenta atop stewed lent ils finished with Fruity Cumberland Sauce and Creme Fraiche

PLATED SALADS • Romaine Heart Wedge with Marinated Fava Beans, Peas, Asparagus, Red

and Yellow Peppers, finished with Roasted Shallots and Cherry Tomato • Spinach and Romaine Salad with Strawberries, Caramel ized Almonds, Feta

Cheese and Cucumbers with Forest Berry Vinaigrette • Red and Yellow Sliced Heirloom Tomatoes, Buffalo Mozzarella, and Basil

Ribbons drizzled with Balsamic Vinaigrette • Sesame Seaweed Salad with Bamboo, Edam am e. Water Chestnuts, and

Shards of Burnt Red Bell Pepper • Roasted Red and Yellow Beet Salad w ith Arugula, Feta, and Caramelized

Pecans in a Blood Orange Vinaigrette • Summer Greens with Water Cress, Cantaloupe, Prosciutto, Basil and Mozzarella

with White Balsamic Vinaigrette

STARCH SELECTION • Roasted Garlic, Asiago and an Herbed Potato Cake • Banana Fingerling Potatoes tossed with Ci lantro, Shal lots and O live Oi l • Creamy Corn Risotto with Spinach • Sweet Creamery Butter and Basil Whipped Potatoes • Herb Roasted Red Bliss Potatoes • Lemon, Garlic and Herb Seasoned Rice • Wild, Jasmine, or Bamboo Rice • Pinenut and Dried Apricot Quinoa • Tuscan Style Polenta with Pear Tomato AI Fresco

VEGETABLE SELECTION • Baby Carrots and Sugar Snap Peas with Ginger Glaze • Roasted Asparagus with Lemon Zest and Shaved Asiago • Summer Garden Vegetable Medley • Parmesan Roasted Broccoli with Toasted Pine Nuts

• Gril led Baby Bok Choy served atop a Fresh Tomato • Haricot Verts with Jul ienne Red and Yellow Peppers in Garlic Butter

Quinoa Stuffed Bell Pepper Vegetable Confetti and Moroccan Spiced Quinoa stuffed in a Garden Fresh Bell Pepper (Vegan and GF)

Stuffed Eggplant Seasoned Couscous with Garl ic, Onions, diced Red Pepper, and Parsley nestled in an Eggplant Sl ice, fin ished w ith Black Beans and Sour Cream

(801) 531-0226 · utahfoodservices.com 5

ACTION PACKED DESSERTS The Crepery Fruit Flambe $5.95 p/p Fillings prepared in the Wok of Fire or Evo Grill. Crepes filled with a choice of two flavors: Strawberry, Bing Cherry, Peach, Nutella Mousse, Banana Foster, or Blueberry Merlot served with Whipped Cream, Chopped Nuts and Chocolate Shavings

Mousse Bar $5.95 p/p Choose 3 of your favorite Housemade Mousse Flavors such as: Tiramisu, Swiss Chocolate, Honey Apricot, Pistachio, Raspberry Cream, Blackberry Zifandel, or Spiked Grand Marnier. Cho ice of 3 toppings: Mini Chocolate Chips, Crushed Walnuts, Chopped Hazelnuts, Double Chocolate Brownie Bites, Pound Cake, Seasonal Berri es or Shredded Coconut and top with Fresh Whipped Cream

Fruited Creme Brulee Station $6.95 p/p Assorted Creme Brulee such as: Vanilla Bean, Midnight Chocolate, Passion Fruit, and Coconut topped with Bananas, Stone Fruit, or Fresh Berries and caramelized to perfection

PLATED DESSERTS • Raspberry Mojito Pavlova with Key lime Curd, Fresh Raspberries and M int • Chocolate Noir with Vanilla Bean Chanti lly Cream and Seasonal Berries • Grasshopper or Raspberry Cream layered Chocolate Noir Torte covered in • Chocolate Ganache • Salted Caramel Townie (Chocolate Brownie Torte with Sea Salt and Caramel) • Cherry Chocolate Bombe with Whipped Cream (300 person maximum) • Strawberry Shortcake: Fresh Strawberry Compote, Pound Cake & Whipped Cream • Fresh Fruit Tart with Vanilla Pastry Cream (300 person maximum)

• Seasonal layered Cakes such as: Banana Cake with Honey Cream Cheese Icing, Almond Cake with Sweet Cherry Compote, Apple Torte with Dulce de leche, and Chocolate Torte layered with Strawberries and Chocolate Ganache (Many Desserts can be made Gluten-free)

High Tea Party $9.95 p/p A beaut iful array of Fruited Biscui ts with Double Cream, French Macarons, Bon Bons, Mini Tartlets, Tea Cakes, Sweet Canapes and English Shortbread served with an International Tea Collection with Cream, lemon, and Honey (Champagne service and Tea Sandwiches avai lable for an addit ional charge)

Chocolate Fountain (SO Person Minimum) $7.25 p/p* Cascading Chocolate Fountain with your choice of Milk, Dark or White Chocolate accompanied by Seasonal Berries, Melons, Pineapple, Macaroons, lady Fingers, Marshmal lows, and Meringue Bites (Upgrade with Gourmet Dippers)

*Cost includes fountain, chocolate and all of the items listed above. (If booking for less than 50 people, there is an additional fountain rental charge for $95).