Carving Station Menus- Sophisticatering.com

We find that serving food at multiple stations around the reception area has several advantages over the traditional central buffet table approach. Two of the most significant are that your guests will be more likely to circulate and meet each other, while spending less time waiting in line for food. The number and placement of food stations is determined according to the menu chosen and number of guests attending. These Stations are served by a Chef to carve.

R40107 HAM SPIRAL SLICED
Garnished with Pineapple Rings Market Price

R40110 HERB CRUSTED SIRLOIN OF BEEF
Slow cooked with herbs and spices.

R40116 LAMB RACK ROSEMARY
The finest domestic farm raised lamb, marinated in rosemary, thyme, and roasted garlic, cooked medium rare. Served with roasted garlic mustard dip Market Price

R40115 LEG OF LAMB
served with cucumber dill spread, Fresh mint sauce and jelly. assorted mini rolls.

R40105 MARINATED LONDON BROIL

Carved Flank Steak

R40111 NEW YORK STRIP ROAST
Whole Roasted New York Sirloin of Beef Served with Madeira Wine Sauce, mayonnaisse, and whipped horseradish sauce.

R40101 PORK TENDERLOIN
Chili Pepper Cured Pork Tenderloin

R40121 PRIME RIB ROAST
Coated with crushed peppercorns, rosemary, kosher salt.

R40112 ROAST BREAST OF TURKEY
Chef Carved. Served with a Natural Giblet Gravy and Cranberry Relish. Sliced rolls.

R40119 ROAST LOIN OF PORK
Served with Natural Gravy and applesauce.

R40117 ROAST ROUND OF BEEF
Served with au Jus and Mushroom Demi-Glace.

R40118 ROAST TENDERLOIN OF BEEF
Served with Bearnaise and Bordelaise Sauce.

R40106 STEAMSHIP ROUND OF BEEF
Sauces include Natural Juices and Creamy Horseradish

8048 Sheridan Rd. Kenosha, WI 53143 262 657 3663