Email: Kevin@KevooCatering.com
CREATE YOUR OWN
DINNER BUFFET
Starting @ $16.95/person (25 person minimum)
SALAD BAR
(select one)
TOSSED SALAD:
SERVED WITH VINAGRETTE
CEASAR SALAD
DELUXE SALAD BAR:
SPRING MIX with TOMATOES, CUCUMBERS, and ONIONS Plus SIX ADDITIONAL TOPPINGS
BREADS
Assorted DINNER ROLLS served with BUTTER on the side
ENTREE
(select one)
HOMEMADE MEATLOAF:
GROUND BEEF, seasoned with FRESH HERBS, baked, sliced and drizzled with a RICH BROWN SAUCE
SLICED TOP ROUND OF BEEF IN AU JUS:
ROASTED TOP ROUND sliced and served in a NATURUAL BEEF GRAVY
HOMEMADE YANKEE POT ROAST:
SEARED BOTTOM ROUND, cooked in a closed pot with moist heat, SLICED and served in a BURGANDY BROWN SAUCE
BEEF STROGANOFF:
Cubed BEEF TIPS in a CREAMY BROWN SAUCE with MUSHROOMS and ONIONS
COUNTRY FRIED STEAK:
HAND SLICED and BREADED TOP ROUND of BEEF lightly BROWNED and topped with COUNTRY GRAVY
BBQ BEEF BRISKET:
SLOW ROASTED TENDER BEEF BRISKET served in a MESQUITE BBQ SAUCE with CARMALIZED ONIONS
SWISS STEAK:
CUBED STEAK SEARED and topped with a CARROT and CELERY BROWN SAUCE
PEPPER STEAK:
TENDER STRIPS of BEEF SAUTEED with SWEET BELL PEPPERS and JULIENNE ONIONS in BEEF GRAVY
MARINATED FLANK STEAK:
SLICED THIN and TOPPED with MUSHROOM GRAVY
HEARTY BEEF STEW AND BISCUITS:
BIG TENDER CHUNKS of BEEF with CARROTS, ONIONS, CELERY, POTATOES and SWEET PEAS served with BUTTERMILK BISCUITS
ROAST BEEF ROULADE:
SLICED ROAST BEEF with a WALNUT and VEGETABLE DRESSING rolled together and served with GRAVY
EYE ROUND OF BEEF:
SEARED and ROASTED with FRESH GARLIC and ROSEMARY
CHICKEN MARSALA:
LIGHTLY SAUTEED CHICKEN TENDERS SERVED IN A MUSHROOM AND MARSALA WINE DEMI GLAZE
STUFFED CHICKEN FLORENTINE:
STUFFED CHICKEN BREAST with SPINACH & CHEESE in a BURGANDY MUSHROOM SAUCE
CHICKEN PARMIGIANA:
BREADED BONELESS CHICKEN CUTLETS, fried to a GOLDEN BROWN, LIGHTLY COVERED with TOMATO SAUCE, and TOPPED with MOZZARELLA CHEESE
CHICKEN CACCATORI:
STRIPS of CHICKEN SAUTEED with PEPPERS, ONIONS & MUSHROOMS in a SEASONED TOMATO SAUCE
CHICKEN FRANCHESE:
CHICKEN CUTLETS in a FLOUR and EGG BATTER served in a WHITE WINE LEMON BUTTER SAUCE
STUFFED CHICKEN BREAST:
with BROCCOLI and CHEDDAR CHEESE
HERB ROASTED CHICKEN:
AN ASSORTMENT OF BONE-IN CHICKEN PIECES MARINATED IN A RED WINE VINNEGRETTE
CHICKEN PICATTA:
BONELESS BREAST OF CHICKEN SERVED IN A LEMON CAPER SAUCE
BREADED CHICKEN CUTLET:
BREADED BREAST OF CHICKEN SAUTEED TO GOLDEN BROWN AND TOPPED WITH SCALLION VELUTE
CASHEW CHICKEN-N-BISCUITS:
WHITE AND DARK CHICKEN MEAT IN A VEGETABLE GRAVY SERVED WITH BUTTERMILK BISCUITS AND CHOPPED CASHEWS
PEPPERCREAM CHICKEN:
CHICKEN BREAST STRIPS LIGHTLY FRIED AND TOPPED WITH PEPPERCORN, MUSHROOM AND ONION CREAM SAUCE
GINGERSNAP CHICKEN:
Thinly sliced boneless chicken breast encrusted with gingersnaps and drizzled with an orange marmalade Dijon sauce
ROASTED BBQ CHICKEN:
AN ASSORTMENT OF BONE-IN CHICKEN PIECES SLOW ROASTED WITH A HICKORY HONEY BQ SAUCE
CHICKEN DIVAN:
BONELESS CHICKEN BREAST SERVED ON VEGETABLE STUFFING WITH STEAMED BROCCOLI AND TOPPED WITH GRAVY
HONEY BAKED HAM:
with PINEAPPLE and CHERRY GARNISH
SLOW ROASTED PORK LOIN:
HERB MARINATED with a SAVORY MUSHROOM SAUCE
COUNTRY STYLE PORK RIBS:
TENDER PORK RIBS SEARED and SLOW ROASTED in an ORANGE and HICKORY BBQ SAUCE
SMOKED PORK CHOPS:
served with SAUERKRAUT and CARMALIZED APPLES
SOUTHERN STYLE PULLED PORK:
moist PORK ROAST served with an ASSORTMENT OF SAUCES
CHILI AND CUMIN RUBBED PORK LOIN:
topped with a ZESTY TOMATO REDUCTION
PORK CHOPS AND STUFFING:
center cut PORK CHOPS served on CORNBREAD STUFFING and topped with GRAVY
VEGETABLE
(select one)
HONEY GLAZED CARROTS:
FRESH STEAMED in a HONEY BUTTER SAUCE
PEAS & CARROTS:
A mixture of GARDEN PEAS and SLICED CARROTS seasoned with HERB BUTTER
STEAMED SNOW PEAS:
TOSSED with GARLIC MUSHROOMS and CHERRY TOMATOES
BROCCOLI & CAULIFLOWER AU GRATIN:
Steamed and covered with a CHEDDAR CHEESE SAUCE
BROCCOLI FLORETS:
FRESH BROCCOLI BLANCHED, then SEASONED and GARNISHED with ROASTED RED PEPPERS
BROCCOLI RABE:
SAUTEED in OIL & GARLIC
SPINACH PARMESAN:
CHOPPED LEAF SPINACH SAUTEED with GARLIC and PARMESAN CHEESE
GREEN BEANS ALMONDINE:
BLANCHED GREEN BEANS, seasoned with GARLIC BUTTER and TOSSED with ROASTED ALMONDS
SWEET CORN-ON-THE-COB:
STEAMED and served in a SWEET BUTTER and MILK SAUCE
CORN SOUFFLE:
SWEET CORN GIBLETS served SOUTHERN STYLE
CORN:
with GINGER and DICED RED PEPPERS
ACORN SQUASH:
Wedged, then ROASTED with SEASONED BUTTER
BUTTERNUT SQUASH:
Wedged, Roasted and Seasoned
SQUASH MEDLEY:
Sauteed ZUCHINNI and YELLOW SQUASH with ITALIAN SEASONINGS
SPAGHETTI SQUASH:
TOPPED with CINNAMON and WALNUT BUTTER
YELLOW SQUASH & PEPPERS:
SAUTEED in OLIVE OIL with SALT & PEPPER
SAUTEED RED CABBAGE:
Sliced CABBAGE sautéed with WHITE WINE
SAUTEED ZUCCHINI:
Sliced ZUCCHINI sautéed with OLIVE OIL, GARLIC & BASIL
SAUTEED ESCAROLE:
in OIL and GARLIC
VEGETABLE MEDLEY:
Steamed BROCCOLI, CAULIFLOWER, CARROTS, ZUCHINNI, SQUASH with FRESH HERB BUTTER
ROASTED PLUM TOMATOES:
With FRESH HERBS
BRUSSEL SPROUTS:
STEAMED in a HERB VINAGRETTE
BAKED RATATOUILE:
ZUCHINNI, SQUASH, EGGPLANT, TOMATOES, and BLACK OLIVES OVEN ROASTED with ITALIAN SPICES
WHIPPED CARROTS & TURNIPS:
TENDER CARROTS and TURNIPS WHIPPED with LIGHT CREAM and FRESH SWEET BASIL
STARCH
(select one)
RICE AND BEANS:
Seasoned WHITE RICE garnished with BLACK BEANS
CAJUN STYLE RICE:
STEAMED WHITE RICE BLENDED with DICED CELERY, CARROTS and ONIONS then seasoned with CAJUN SPICES
RICE PILAF:
WHITE RICE with a blend of CARROTS, CELERY & ONIONS
WILD RICE:
A seasoned blend of LONG GRAIN and WILD RICE
SPANISH RICE:
YELLOW AND WHITE RICE WITH PEPPERS, ONIONS AND BLACK OLIVES IN A ZESTY RED SAUCE
MACARONI AND CHEESE:
JUST THE WAY MAMA USED TO MAKE
LINGUINI MARINARA:
Thin, flat PASTA with a homemade TOMATO SAUCE
STUFFING:
Traditional BREAD STUFFING
YAMS:
Peeled and roasted SWEET POTATOES with a BROWN SUGAR GLAZE
SCALLOPED POTATOES:
In a LIGHT CREAM SAUCE
ROASTED POTATOES:
RED BLISS POTATOES ROASTED WITH GARLIC AND FRESH ROSEMARY
SEASONED CURLY FRIES:
DEEP FRIED to GOLDEN BROWN
TATER TOT POTATOES:
Home-style oven baked POTATO NUGGETS
POTATOES AU GRATIN:
Sliced POTATO with LITE CREAM SAUCE and GRATED CHEESE
FINGER LING POTATOES:
Roasted & topped with GRATED CHEESE
MASHED POTATOES:
Creamy FRESH HERB
DIRTY GARLIC MASHED POTATOES:
BOILED RED POTATOS, with the skin on, whipped with MILK, BUTTER & ROASTED GARLIC
LYONNAISE POTATOES:
CHUNKS OF IDAHO POTATOES BOILED IN CHICKEN STOCK WITH BUTTER, ONIONS AND FRESH PARSLEY
HORSERADISH MASHED:
WHIPPED POTATOES WITH PREPARED HORSERADISH AND CREAM
COOL RANCH MASHED:
TRADITIONAL MASHED POTATOES WITH COOL RANCH FLAVOR
PARSLEY BUTTERED POTATOES:
BOILED RED POTATOES WITH BUTTER AND FRESH PARSLEY
POTATO PANCAKES:
SHREDDED POTATOES SEASONED AND GRILLED PANCAKE STYLE, SERVED WITH SOUR CREAM & CHIVES
RISSOLI POTATOES:
SLICED RED POTATOES ROASTED WITH OIL, ITALIAN SPICES AND DUSTED WITH BROWN SUGAR
BAKED POTATOES BAR:
IDAHO POTATOES, BAKED and served with TOPPINGS, including: SOUR CREAM, BUTTER, BACON BITS, BROCCOLI, SHREDDED CHEESE, and SAUTEED MUSHROOMS
VEGETARIAN
(select one)
PENNE PASTA PRIMAVERA:
assorted VEGETABLES in a creamy ALFREDO SAUCE served over PENNE PASTA
MACARONI AND CHEESE:
JUST THE WAY MAMA USED TO MAKE IT
VEGETABLE LASAGNA:
a SELECTION of GARDEN VEGETABLES and FLAT PASTA SHEETS BAKED in a LIGHT ALFREDO SAUCE and TOPPED with MOZZERELLA CHEESE
BAKED ZITI:
A mixture of PENNE PASTA, RICOTTA CHEESE, and TOMATO SAUCE, baked and topped with a coating of MELTED MOZZARELLA CHEESE
CHEESE TORTELLINI PRIMAVERA:
JULIENNE VEGETABLES, OIL & GARLIC
RAVIOLI FLORENTINE:
CHEESE RAVIOLI CASSEROLE layered with SPINACH and TOMATO SAUCE
RIGATONI SONOMA:
a grooved, tubed PASTA tossed with SUN-DRIED TOMATOES & ROASTED EGGPLANT served in a GARLIC VEGETABLE BROTH
STUFFED SHELLS:
PASTA SHELLS stuffed with RICOTTA CHEESE, covered with TOMATO SAUCE and topped with PARMESAN CHEESE
EGGPLANT PARM:
THINLY SLICED EGGPLANT layered with TOMATO SAUCE, MOZZERELLA and PARMESAN CHEESE
EGGPLANT ROLLETINE:
THINLY SLICED ROLLED EGGPLANT, filled with a mixture of RICOTTA, PARMESAN and MOZZARELLA CHEESES, baked in a SEASONED TOMATO SAUCE, covered with MOZZARELLA CHEESE
RATTATTOULLI:
EGGPLANT, ZUCHINNI, ONIONS, RED PEPPER SIMMERED with PLUM TOMATOES and RED BEANS
STUFFED TOMATOES:
with CURRIED COUS COUS, VEGETABLES & RAISINS
STUFFED ACORN SQUASH:
with WILD RICE and VEGETABLES and TOPPED with an ORANGE SAUCE
COUS COUS STUFFED PEPPER:
with CARROTS, ONIONS, CELERY and TOFU
STUFFED PEPPERS:
with SPANISH RICE
VEGETABLE JAMBALAYA:
A CAJUN STYLE STEW, consisting of a blend of FRESH VEGETABLES and accompanied by WHITE RICE
STIR FRY VEGETABLE:
A crisp blend of CHINESE and GARDEN VEGETABLES seasoned in a HOISIN and TERIYAKI SAUCE served with WHITE RICE
VEGETABLE CURRY:
JULIENNE GARDEN VEGETABLES in a CURRY SAUCE served with BROWN RICE
DESSERT
Assorted CAKES, PIES & PASTRIES
Your Name:
Phone Number:
Email Address:
Email: Kevin@KevooCatering.com
