One of our most popular buffets, the tables are breathtakingly pre-set with gold chargers, ivory plates with gold rim, folded napkins, and a full cluster of wine glasses. As the guests sit down, our waitstaff offer red and white wine to the guests. As usual, the Chef takes great care in having the freshest ingredients on a seasonal basis. Includes one salad, one carving selection, one buffet presentation, and three accompaniments.

$32.95 per person**
($27.95 on Sundays and Saturday Daytime)
Please add One Carver and one Station Attendant for $75.00 each

The French Country Display
Imported and Domestic Cheese, Brie wrapped in puff pastry with crostinis, fruit and berry display served on the Chef's Table's famous marble and granite with exotic breads.

Choose one salad from our offerings below
The Chef's Table's Signature Caesar Salad (offered year round) with homemade roasted pepper Croutons and fresh shaved Reggiano Parmesan, or,

Spring Offerings
Spring Gourmet Greens with caramelized pistachio, Roma tomato, and hearts of palm with a champagne vinaigrette.

Baby Spinach Leaf Lettuce, toasted almonds, maple-smoked bacon, chives, sliced mushrooms, mandarin orange slices, with a vibrant celery seed dressing.

Summer Offerings
Wedge of Iceberg Lettuce with a creamy Bleu Cheese Dressing and Crumbled Roquefort or creamy ranch with bourbon-smoked bacon crumble.

Santa Fe Slaw - Southwestern slaw of julienne jicama and shaved carrot, roasted corn kernel, and black beans in an Apache vinaigrette.

Fall Offerings
Rustic Greek Salad with crumbled herbed feta, Kalamata olives, oven-dried pita chips with a creamy Greek dressing.

Autumn Leaves - colorful blend of seasonal herb and greens with julienne zucchini, yellow squash & fennel, completed with a spicy roasted pumpkin vinaigrette.

Winter Offerings
Tender baby spinach leaves topped with fire-roasted pecans & teardrop tomatoes, glazed with a hot apple-smoked bacon dressing. 

Winter field greens escorted by oven-dried Heritage tomatoes, hearts of palm, & caramelized cashews laced with a Champagne Vinaigrette`.

Please Select One Carving Station below.

Cherry wood Smoked Prime Rib with natural Au Jus and White Tiger Sauce. 

Osso Bucco (Add $4.95).

Hazelnut Encrusted New Zealand Leg of Lamb with fresh Rosemary and White Truffle Demi.

Madagascar Encrusted Black Angus Tenderloin with a Sauce Charon and a Cognac Green Peppercorn Sauce.

Classic Beef Wellington with Béarnaise and Cabernet Demi Glace (Add $6.00).

Caribbean Jerked Pork Loin with a grilled Pineapple Salsa.

Slow Roasted Veal Tenderloin crowned with caramelized shallots, served with Syraz Demi (Add $12.00).

Please Select One Buffet Presentation

Fresh Rosemary Chicken Marsala with Blushing Mushrooms.

Seville Breast of Chicken topped with a creamy Lemon-Basil Sauce with capers.

Chicken Breast Duxelle stuffed with wilted spinach and Asiago cheese and glazed with a roasted pepper cream sauce (Add $1.00).

Peruvian Breast of Chicken stuffed with roasted peppers, sun dried tomatoes, & mushrooms, roasted in a banana leaf and topped with a fresh roasted corn Chimichurri (Add $1.00).

Hickory Smoked Salmon Filets topped with a Jack Daniels Glaze topped with a fresh Mango Salsa .

Sautéed Red Snapper topped with Roasted Chipotle Cream Sauce.
Grilled Chilean Sea Bass poached in Tequila and topped with Roasted Poblano Sauce (Add $3.00).

Jumbo Mesquite Grilled Shrimp Diablo offered on a bed of roasted red pepper fettuccini laced with a creamy roasted pepper chipotle cream sauce* (Add $6.00).

* For these items, please choose only two accompaniments below.

Choose Three Accompaniments from Below Offerings

Offered Year Round
The Chef's Grilled Vegetable Tava, Portobello Mushroomed Parmesan Risotto (Add $1.00).

Truffled Tri-colored Potatoes, Garlic Horseradish Mash Potatoes.

Chef Loui's Savory Rice, Spinach Sautéed in fresh garlic and Sambuca (Add $1.00).

Glazed Cinnamon Carrots, Creamed Spinach.

Broccoli Polonaise - served with a topping of bread crumbs, chopped egg, parsley, and melted butter.

In Addition, Offered Seasonally.
Spring
Classic Asparagus with Hollandaise (Add $1.00).

Green Beans with Walnut Butter.

Ratatouille Nicoise - sautéed zucchini squash, green pepper, red pepper, eggplant, onion, and tomatoes seasoned with Cajun seasonings.

Summer
Tequila and Lime Glazed Sweet Potatoes.

Classic Asparagus with Hollandaise (Add $1.00).

Polenta Squares with a Spicy Tomato Caper Sauce.

Asparagus Mornay - served with a light cheese sauce and glazed (Add $1.00).

Fall
Bleu Cheese Horseradish Mashed Potatoes.

Orange Cinnamon Sweet Potato Mash crowned with a Southern Comfort pecan praline glaze.

Green Beans Lyonnaise mixed with sautéed onions.

Oyster Stuffing with Mom's Rich Brown Gravy.

Winter
Oyster Stuffing with Mom's Rich Brown Gravy.

Potatoes Gratin Dauphinoise (Add $1.00).

Orange Cinnamon Sweet Potato Mash crowned with a Southern Comfort pecan praline glaze.

Broccoli a la Grecque - sautéed with mushrooms in olive oil, lemon juice, and oregano.

Sautéed Mushroom Caps in Sherry and White Wine.

Prices include waitstaff, kitchen staff, food managers, event manager, plateware, flatware, tables, Chivari chairs, buffet decor, chafing dishes, serving utensils, coffee setup, cake servers, plates, forks, ivory linen and napkins. 

Please add 8.25% Sales Tax and 18% Gratuity to all packages