About the Service
Main Entrées ● Moroccan Spiced Chicken with Preserved Lemon & Olives ● Juicy chicken breasts with rosemary, thyme, and roasted garlic pan jus ● Smoked Beef Brisket ● 14-hour hickory-smoked brisket, hand-sliced, served with signature BBQ jus and crispy shallots Alternatives (Guest Request) ● Grilled Atlantic Salmon Fillet ● Lemon-dill glaze, fennel slaw (seafood option) ● Wild Mushroom & Vegetable Wellington ● Flaky puff pastry, roasted root vegetables, porcini cream (vegetarian option) Sides & Accompaniments ● Roasted Garlic & Truffle Mashed Potatoes ● Smoky Red Pepper Mac & Cheese ● Heirloom Carrot & Parsnip Medley ● Texas Butter Rolls + Sweet Cream Butter Salads ● Shaved Winter Caesar (citrus vinaigrette, toasted walnut crumb) >Food & Ingredients: All menu selections above - Per Guest (5 oz portions of each entree, along with 4 oz portions of sides) > Chefs (2 @ 6hrs) - Prep, cook, service, breakdown > Buffet Staff (8 @ 6hrs + 2 Captains) - Set-up, serving, clearing, guest assist > Admin/Coordination - Scheduling, menu planning, logistics > Buffetline Rentals - Chafers, service utensils, signage > Delivery & Load-out - Transport, setup, return
