Themed & Hot Buffets

A great option for delivery or pick-up - or consider adding appetizers, dessert, bar, staff service and presentation for a full-service approach.

A buffet-style event is a classic approach to serving a large guest count. It affords the flexibility of a buffet format and, when done right, can be either elegant or can afford a rustic charm. Regardless of your aesthetic, a well-designed buffet menu and set-up is absolutely crucial in ensuring you avoid the cliche of a long buffet line and guarantee a beautiful, delicious and well thought out menu for your guests to enjoy.

Ask your Event Manager about our various themes(some included below):

• Brunch
• BBQ
• Italian
• Mediterranean
• Pacific Rim
• Slider
• Tacos
• Comfort Food

Buffet Menu Design

• Centered on creating wonderful presentations of food that look as great as they taste
• Custom designed menus to reflect event themes
• Guests get a variety of foods and can choose to take more of something they love and less of something they don’t love and they can go up for seconds!!
• Getting up to get your dinner gives guests a chance to move around the room and not feel stuck with the guests at their table (which may or may not be a good thing).
• A buffet can be a beautiful center of the room. With gorgeous linens, floral arrangement, lighting and design, it can create quite a conversation, even among the shyest guests.

Ideas to add interesting elements to your buffet format:

• Nothing says you can't mix and match your service styles (at least not last we checked). Feel free to have waiters plate your first course in the kitchen and then serve your second course family-style at the table followed by a dessert buffet.
• How about setting a beautiful buffet with guests casually seated at smaller “club-style” tables? Your wedding should be a reflection of you and your style.
• If you decide to serve a buffet, serving the first course at the table can help minimize lines for the main course at the buffet. As plates for the first course are cleared table by table, it creates a natural staggering of times for guests to visit the buffet - and it adds a little bit of added elegance for those guests who appreciate plated service.
• Try to avoid the look of a hotel buffet! We recommend on focusing on one or two beautiful entrees matched with interesting, well-paired sides.
• If you do want to serve several entrée choices, such as chicken, beef and fish, we suggest separating the different dishes into thematic stations with appropriate sauces and sides. This will ensure guests dine on a well-thought-out menu.
• Using smaller plates encourages guests to visit each station individually and appreciate the unique flavor combinations, as they were planned. Smaller buffets also allow guests to move more quickly through the buffets.
• While buffets should not feature dozens of dishes, they should be filled with plenty of food. Always better to have a small really full buffet than a large buffet that looks like it is starving!