Catering NYC: Buffet Stations for Weddings and Corporate Events

From small gatherings to large-scale corporate events, buffets are often a wonderful way to encourage culinary diversity and meet a range of dietary preferences and needs. At Diane Gordon Catering, we work with clients to create top-notch, full-service gourmet buffets. We love to work with seasonal, sustainable ingredients, and some of our most popular buffet options include Greek Style Mediterranean Branzino and Butternut Squash Baked Macaroni and Cheese.

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Buffets

Entrées:

Melting Short Ribs of Beef Slow Braised with Tangerine and Star Anise

Tenderloin of Beef “Al Forno” Served with a Mustard and Shallot Sauce

Churrasco Style Skirt Steak, Sliced and Served with a Chimichurri Sauce

Boneless Breast of Free Range Chicken Au Jus with Fresh Rosemary Sprigs

Chicken Paillard with Colorful Autumn Squashes and Pumpkin Seed Pesto

Oven Roasted Turkey Breast, Sliced and Served with a Warm Pan Gravy

Herb Crusted Filet of Salmon Served with a Creamy Dill Sauce

Pan Seared Arctic Char with Sauce Verte and Charred Lemons

Grilled Swordfish with a Riesling Wine and Caper Reduction

Filet of Daurade with a Hazelnut and Red Pepper Romesco

Greek Style Mediterranean Branzino with Thyme and Parsley

Shrimp and Market Vegetable Brochettes, Herbs de Provence

Classic Valencian Shrimp, Shellfish and Vegetable Paella

Grains:

Russet Potatoes Duchesses with Fresh Chives

Organic Sweet Potato Steak Fries with Sea Salt

Amish Potatoes Roasted with Extra Virgin Olive Oil

Butternut Squash Ravioli with Brown Butter and Sage

Fusilli Pasta Primavera with a Light Basil Cream Sauce

Orzo Pilaf, Dried Cranberries, Chickpeas and Scallions

Moroccan Couscous with Tomatoes and Pignoli Nuts

“Green” Rice with Fennel Seeds, Coriander and Mint

Toasted Sardinian Fregula with Ginger and Spices

Vegetables:

Simply Grilled Asparagus Spears

Sugar Snap Peas with Sesame Seeds

Tricolor Carrots Dusted with Cardamom

Shredded Brussels Sprouts Bagna Cauda

Haricots Verts and Yellow Wax Beans

Broccoli Rabe Sauteed with Garlic

Grilled Market Vegetables

Creamed Local Corn

Creamed Spinach

Salads:

Romaine Caesar Salad with Torn Ciabatta Croutons and Shaved Parmesan

Bibb Lettuce with Beefsteak Tomatoes, English Cucumber, Lemon Vinaigrette

Tricolori Salad of Arugula, Endive and Radicchio with Balsamic Vinaigrette

Wild Arugula, Hearts of Palm, Corn, Hass Avocado, Cucumber and Tomato

Watercress with Caramelized Pears, Dates, Gorgonzola and Candied Pecans

Hearth Baked Dinner Breads Served with Extra Virgin Olive Oil and Butter Curls

For additional information and pricing please email info@dianegordoncatering.com