Event Menu Options - The Collective - Dinner Buffet - App Platters (2) - Flipbook - Page 1
THE COLLECTIVE
BUFFET DINNER
50/ PERSON
In c l ud e s g r i l l l e d c h i c ke n , b roil ed shrimp & c hoice of salad, 4 sides, with
o pti o n a l a dd i ti o n of * b e ef tenderloin. Served in heated chafing dishes.
tax , g ra t uity, and beverages not i ncluded
SALAD (CHOOSE 1)
ASIAN SALAD
napa cabbage, cucumber, edamame, carrot, green onion,
red bell pepper & miso sesame vinaigrette
AVO C A D O SA L A D
tomatoes, hearts of palm, red onion & lemon vinaigrette
CHOPPED SALAD
tomatoes, cucumber, red onion, red bell peppers, egg,
romaine & parmesan ranch
SIDES (CHOOSE 4)
ZUCCHINI
lemon, parmesan
BAKED CABBAGE
with yogurt, sumac & lemon zest
M A S H E D P O TAT O E S
with andouille sausage gravy
ELOTE CORN
cilantro, jalapeno, lime crema, cotija, & Guajillo chili
ROA S T E D A S PA R AG U S
MAIN DISHES
GRILLED CHICKEN BREAST
sliced grilled chicken breast with basil, shallot tomato cream sauce
BROILED SHRIMP
dry sherry, clari昀椀ed butter, tarragon garlic, toasted herbed breadcrumb
OPTIONAL:
HERB ROASTED WHOLE BEEF TENDERLOIN *+$20/PERSON
(*MINIMUM ORDER 24 PEOPLE)
sliced beef tenderloin & sautéed cremini mushrooms with green peppercorn demi-glace & horseradish cream (~96oz cooked – serves 24)
(*minimum order x24 people – only available as whole tenderloins and in quantities as shown of 24, 48, 72, 96, 120, ect)
Prices subject to change without notice due to market fluctuations
