Email: Kevin@KevooCatering.com

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CREATE YOUR OWN
DELUXE DINNER BUFFET

Starting @ $19.95/person (25 person minimum)

SOUP              
(select one)
HEARTY CHICKEN VEGETABLE
CHICKEN NOODLE
CHICKEN RICE
ITALIAN WEDDING
ORIENTAL CHICKEN
VEGETABLE BEEF
TOMATO BEEF PASTA
MUSHROOM BEEF BARLEY
BEEF CHILI
PASTA FAGIOLE
SPLIT PEA*
PASTA FAGIOLE*
TORTILLA*
HOMEMADE TOMATO*
MINESTRONE*
FRENCH ONION GRATINEE*
CORN CHOWDER*

TWICE BAKED POTATO*
VEGETARIAN CHILI*
CHEDDAR BROCCOLI*
CHEDDAR CAULIFLOWER*
CREAM OF MUSHROOM*
CREAM OF BROCCOLI*
CREAM OF POTATO*
CREAM OF CAULIFLOWER*
CREAM OF BUTTERNUT SQUASH*
ITALIAN TOMATO RICE*
ESCAROLE & BEAN*
HEARTY VEGETABLE*
VEGETABLE RICE*
VEGETABLE BARLEY*
VEGETABLE NOODLE*
MUSHROOM BARLEY*

*Vegetarian

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 A Selection of FRESH BAKED BREADS and ROLLS, served with BUTTER on the side

HOT APPETIZER
(select one)
POTATO SKINS: TOPPED with CHEDDAR CHEESE & BACON BITS
CHICKEN TENDERS: SERVED with BBQ SAUCE and HONEY MUSTARD
CHICKEN WINGS: SPICY WINGS served with CELERY and BLEU CHEESE DRESSING on the side
CHEESE QUESADILLAS: GRILLED FLOUR TORTILLA with BLENDED CHEESES served with a side of SALSA
SPRING ROLLS: Served with SPICY MUSTARD
PAN FRIED PIEROGIES: Served with SOUR CREAM & APPLESAUCE
SWEDISH MEATBALLS: Mini BEEF MEATBALLS in a savory BROWN SAUCE
APPETIZER SAMPLER: Assortment of FRIED TEMPURA VEGETABLES accompanied by a HORSERADISH DIPPING SAUCE
FRIED SAMPLER: BREADED and FRIED VEGETABLE STICKS served with a side of MARINARA SAUCE
CHEESE RAVIOLI: With VODKA and BASIL SAUCE
PUFF PASTRIES: An assortment of MINI HOT DOGS, QUICHE, SPANACOPITA and MINI BEEF PIES
STUFFED MUSHROOM CAPS: MUSHROOM CAPS FILLED WITH SEASONED ITALIAN BREAD STUFFING
NACHO MOUNTAIN: GRANDE NACHO PLATTER WITH TORTILLA CHIPS, MELTED CHEDDAR AND LOADS OF MEXICAN TOPPINGS

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

FISH ENTREE
(select one)
BAKED SCROD: with BUTTER and LEMON SAUCE
SEARED SALMON: FRESH FILET of SALMON SEASONED then SEARED with a SPICY CAJUN SEASONING, GARNISHED with JULIENNE VEGETABLES
CAJUN CATFISH: BLACKENED FILET OF FISH served with a FRUIT SALSA
COD FISH OREGANATA: FILET of COD encrusted with ITALIAN SEASONINGS and BREAD CRUMBS topped with OLIVE OIL and FRESH GARLIC
TILAPIA CASINO: FILET of WHITE FISH topped with RED PEPPER, COULI, OLIVE OIL and GARLIC then BAKED to a golden brown
CATFISH ANGLAISE: breaded and fried, served with LEMON and TARTAR SAUCE
SALMON: broiled with CUCUMBER, DILL and WHITE WINE SAUCE
COD FISH ITALIANO: with CAPERS, OLIVES & BREAD CRUMBS
SCROD CRESCENDO: broiled with SLICED TOMATO, RED ONION, OLIVE OIL and GARLIC
TILAPIA FRANCHESE: dredged in FLOUR and EGG BATTER and topped with PICATTA SAUCE
SEAFOOD PAILLA: an ASSORTMENT of SEAFOODS including CLAMS, MUSSELS, SHRIMP & SCALLOPS BLENDED with SPANISH RICE
FRICCASSEE SHRIMP: SHRIMP SAUTEED with JULIENNE CARROTS, ONIONS, and CELERY in a LEMON GARLIC BUTTER WINE SAUCE
LOBSTER TAIL: broiled LOBSTER TAIL served with DRAWN BUTTER and LEMON ** MARKET PRICE**

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

 
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