Email: Kevin@KevooCatering.com

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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

 
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