Brackenridge, PA 724-295-2400

For the Cocktail Hour:

Fresh Seasonal Fruit & Strawberry Yogurt Dip* (sliced melons, pineapple, strawberries & grapes) AND

Assorted Bite-Sized Cheeses, Crackers & Mustard Dips (provolone, cheddar, Swiss & hot pepper – sweet & spicy mustard dips).  Above beautifully displayed on a round table with silver trays, baskets, tiers, overlay and votive candles.
* Fresh Cut Vegetables & Ranch dip may be substituted for fruit at no charge.

Coffee Station: Regular, Decaf and Hot Water with assorted teas, sweeteners and creamers.  Coffee service continues through the dessert course.

Salad Course: (served to your guests at their seats on glass plates)

Mixed Greens Salad with leafy lettuces & spinach, chopped Romaine, cucumbers, black olives, cherry tomatoes and red onion – with Balsamic Vinaigrette. Other dressings and salad options are also available.

Rolls and Butter are provided at guest tables (basket with linen napkin).  Salt & Pepper shakers at each guest table.

At The Buffet (fully staffed – guests are served):

Choice of One:

Boneless Chicken Breasts – made in your favorite style:

  • Romano – sautéed with lemon butter sauce (our most popular)
  • Marsala- with mushrooms &Marsalawine sauce (brown)
  • Picatta – Chef Rey’s special recipe, with capers & lemon
  • Elizabeth- with mushrooms, peppers & Béchamel sauce (white)
  • Bavarian – with stone grain mustard & onion cream sauce
  • Chasseur (hunter’s style) – with mushrooms, tomatoes, garlic, parsley & white wine
  • Greek Style – with roasted garlic, basil & white wine
  • Baked Tilapia with Lemon-Tarragon Cream Sauce – or Lemon Butter & Capers

Baked Scrod with Bread Crumbs, Butter & Lemon Sauce
SlicedTurkeyBreast with Gravy or Supreme Sauce.

Choice of One:

Tender Braised Sirloin Tips with Mushroom Gravy – orBurgundySauce
Sirloin Stuffed with Rice & Mushrooms
Bavarian Sliced Beef with Stone Grain Mustard & Onion Cream Sauce
Sliced Baked Ham Hawaiian Style (pineapple & brown sugar) – or with Shallot Sauce
Sliced Pork Loin with Citrus Ginger Sauce – or Port & Balsamic Reduction
Eggplant Rolotini with Ricotta cheese & Marinara sauce
Chef-Carved Roasted Top Round of Beef with Horseradish & Au Jus (add $1.25) – first position on the buffet
Chef Rey’s Stuffed Cabbage
BBQ Pulled Pork and Slider Rolls

Choice of Three:
Farfalle (bow tie pasta) with Creamy Alfredo or Red Pesto Sauce.
Angel Hair “Birds-Nests” with Tomatoes & Garlic Oil – or Broccoli & Alfredo.
Penne Pasta with a Chunky Tomato Vodka Sauce
Parslied Red Potatoes with Bacon & Onion
Creamy Garlic Red Potatoes
Twice Baked Potatoes
Smashed Red Potatoes with Sour Cream & Herbs
Roasted Red Potatoes with Rosemary & Purple Onion – or Garlic & Romano Cheese
Rice Pilaf with Mushrooms & Leeks, Almonds & Chives or Italian Vegetables
Wild & Long Grain Rice with Cranberries & Almonds
Whole Green Beans Almondine
Whole Baby Carrots with Sherry & Cinnamon
Vegetable Medley (steamed & boiled) – Zucchini, Yellow Squash, Broccoli, Whole Baby Carrots, Red Bell Pepper
Seasonal Sauté of Fresh Vegetables
Herbed Broccoli, Cauliflower, Carrots & Cherry Tomatoes

After Dinner:

Client Wedding Cake. Caterer will cut, plate and serve to your guests at their seats and provide disposable plates and forks.   Caterer can also provide a dessert selection if needed.

Coffee station continues until the end of the dessert service.

Leftovers from the buffet will be packaged in foil pans for the client.

Closing (standard service).  The caterer will keep at least staff member on site until the event closes for final cleanup and linen retrieval.

Pricing – Buffet Package #2:

$26.00 per guest (150 to 225) – Standard Service: Includes linen tablecloths & napkins, guest china & flatware, separate salad course, staffed buffet, early setup, white linen & skirting for bridal table, gifts (etc.).  See services for more details.

$22.00 per guest (150 to 225) – Limited Service: Includes disposable plates (etc.), setup before cocktail hour, pre-set flatware & napkins, china & sit-down service for head table, staffed buffet, pre-bowled salads.  Client covers guest tables, head table (etc.) – caterer provides linen and skirting for food service tables only. See services for more details.

If less than 150 guests, an administrative fee and surcharge starting at $0.50 may apply.  If more than 225 guests, a discount starting at $0.50 may apply.

All prices and fees are subject to an 18% gratuity and PA sales tax.  Pricing is effective January 1, 2016 and may be subject to change.

Custom Venues.  Pricing applies to a standard equipped indoor banquet hall within our geographic market.  New locations, outdoor sites or especially small events may be subject to a “custom event fee” starting at $100.00.

Other Options: Menu items can be substituted from package #1 or from our optional items.  Services can be reduced or expanded to suit your needs.  We’ll be happy to discuss whatever you have in mind and provide a price quote.