All caterings require a minimum of 10 persons unless otherwise noted.
HOT LUNCH BUFFET | one entree, one side, one salad, dessert and drinks. Additional entrees and sides available. | Starting at 14.95 per person
DINNER BUFFET | one dinner entree, one side, one salad, dessert and drinks. Additional entrees and sides available. | Starting at 18.95 pp
Teriyaki Short Ribs: Teriyaki marinated short ribs, grilled to perfection.
BBQ Brisket: Brisket marinated in Sal’s special seasonings, seared, than smoked and braised to a tender perfection.
Hearty Beef Chili: Seasoned ground beef sautéed with green peppers, sweet yellow onions, fresh roasted garlic, stewed tomatoes, and black beans. Accompanied by fresh diced onions, shredded cheddar cheese, and sliced jalapeños.
BBQ Ribs: Baby back ribs seasoned and braised with pineapple juice, and orange juice, cooked until the meat falls off the bone, and smothered in a tangy barbecue sauce.
The Ultimate Meatloaf with Brown Gravy: Ground beef seasoned and “kicked up” with peppers, cheddar cheese, crushed crackers, seasoned salt, and Worcestershire sauce.
My Mama’s Meatloaf: Meatloaf wrapped in bacon and stuffed with mozzarella cheese. Topped with country brown gravy.
Steak Bites: Tri-tip steak marinated, grilled and served with a brandy peppercorn sauce.
Rosemary and Cracked Black Pepper Crusted Prime Rib: Marinated and infused with fresh garlic, olive oil, rosemary, cracked black pepper, and fennel seed. Oven roasted and served medium to medium well with an au jus sauce. Additional 17.95 per person if added to a dinner special.
Garlic Infused Flank Steak: Flank steak, marinated and infused with garlic, grilled, sliced, and served with fried leeks and a creamy horseradish aioli.
Hot Italian Platter: Tender savory meatballs, Italian sausage and brisole. Brisole is stuffed beef pinwheels cooked in “gravy” classic marinara sauce until it is “melt in your mouth tender.
Southwest Skirt Steak: Skirt Steak marinated in olive oil, lime juice, cilantro, cumin, and coriander. Grilled to perfection and topped with fajita style peppers, and onions.
Bistecca Pizzaiola: Tender marinated steak served “pizza makers style” with marinara, fresh garlic, extra virgin olive oil, and red pepper flakes.
New York Style Sausage: Peppers, onions Yukon potatoes roasted with fresh garlic, herbs and olive oil, mild Italian sausage, and sautéed green peppers.
Sweet Italian Sausage: Served with peppers and onions.
All buffets include delivery, setup of buffet with chafing dishes and heat sources, disposable plates, utensils and napkins, breakdown of buffet and cleanup of the buffet area.
Pricing does not include 18% service fee, which will be added to the total cost. Catering prices may vary depending on seasonal and availability and/or market price.
SUGGESTED ADD ONS:
Multi-Day Workshop Caterings Available Upon Request - Rates Vary
White Melamine Plate Upgrade $1.95PP • Flatware Upgrade $.95 PP • Servers/Bussers $25/hr (5 hour min)
Bartenders $35/hr (5 hr min) • Cake cutting fee $50 (includes staff person to cut & plate) • Table and Seating Setup - varies
Rentals can be arranged if desired and costs vary • Chef on site - cost varies • Coffee Service - $1.95 per person