SWEET PEA CUISINE | PRIVATE CHEF MENUS
Spring / Summer
Buffet Menu
Seasonal buffet menus for relaxed celebrations, backyard gatherings and beautifully catered summer entertaining.
Prepared by Chef Marcia Puc, private chef in Connecticut
Menus may be customized based on seasonality, preferences and guest needs.
These are the buffet dishes I cook for spring and summer gatherings in Connecticut homes, from birthday parties to backyard celebrations. Use them as a starting point: at your consultation we'll choose the entrées, sides and desserts around your guests, the season and any dietary needs, including gluten-free, dairy-free and vegetarian. On the day, I shop, cook, serve and clean up.
Entrées
Grilled Chicken Breasts
with Salsa (choice of berry, mango, peach, cherry tomato, black olive, corn or cucumber)
Dry-Rub Baby Back Ribs or Chicken
with Carolina Style Barbecue Sauce
Lemon-Shrimp Skewers
with Basil Pesto
Grilled Beef Tenderloin
with Cherry Tomatoes and Blue Cheese Relish or Horseradish Crème Fraîche Sauce
Spicy Grilled Flank Steak
with Sesame-Ginger Sauce
Grilled Salmon
with berry salsa, mango-pineapple salsa or Dijon-caper sauce
Chicken and Sausage Skewers
with Sage and Rosemary
Grilled Leg of Lamb
with Mediterranean Pesto
Pulled Pork, Chicken, Steak or Fish Tacos
with Salsas and Guacamole
Classic Hamburgers and Hot Dogs
with all the fixings (lettuce, tomato, pickles, bacon, cheese, catsup, mustard, relish)
Sides
Roasted Baby Potatoes
with Garlic and Herbs (can add pancetta and crumbled blue cheese)
Fresh Tomato Salad
with Grilled Corn and Basil
Grilled Summer Vegetables
with Balsamic Dressing and Feta Cheese
Tomato and Mozzarella Stacks
with Black Olive Tapenade and Sweet Basil Dressing
Potato Salad
with Olives, Scallions and Fresh Herbs
French Potato Salad
with Cornichons and Herbs
Five Bean Salad
with Chive Vinaigrette
Green Bean Salad
with Tomatoes and Arugula
Spring Vegetable Platter
with Lemon-Chive Dressing
Southwest Couscous Salad
with Corn, Black Beans, Avocado and Cilantro
Panzanella
with Tomatoes, Roasted Red Peppers and Capers
Basil and Tomato Layer Salad
with Lemon Vinaigrette, Pine Nuts and Parmesan
Soba Noodle Salad
with Carrots, Scallions, Red Bell Peppers and a Peanut-Ginger Dressing
Wild Rice Salad
with Cranberries, Toasted Pecans, Grapes and an Orange-Dijon Dressing
Tomato Salad
with Feta, Olives and Mint
Greek Pasta Shells
with Arugula, Feta and Sun-Dried Tomatoes
Asian Slaw
with Sesame Ginger Dressing
Creamy Buttermilk Coleslaw
Curried Couscous
with Sun-Dried Cranberries, Orange, Cilantro and Basil
Grilled Eggplant or Zucchini Roulades
with Goat Cheese and Tomato-Basil Dressing
Romaine Salad
with Buttermilk Blue Cheese Dressing, Pancetta and Tomatoes
Arugula and Spinach Salad
with Fresh Peaches, Aged Gouda and Candied Walnuts
Mixed Green Salad
with Grated Carrots, Cucumber, Cherry Tomatoes, Sunflower Seeds, Dried Cranberries and Goat Cheese with Balsamic-Dijon Vinaigrette
Arugula Salad
with Strawberries, Cabrales Blue and Marcona Almonds with Maple-Sherry Vinaigrette
Avocado, Beet and Mango Salad
with Baby Gem Lettuce, Citrus Vinaigrette and Fresh Goat Cheese Crumbles
Chopped Salad
with Romaine, Chives, Radishes and Snap Peas with Toasted Pecan Dressing
Balsamic Onions
with Blue Cheese and Grilled Asparagus or Zucchini
Caesar Salad
with Creamy Garlic Dressing and Crunchy Croutons
Fresh Fruit Salad
with Ginger-Lime Glaze
Summer Melon Salad
with Goat Cheese
Desserts
Fresh Berry Shortcakes
with Buttermilk Biscuits and Vanilla Whipped Cream
Lemon Tart
with Fresh Blueberries and Whipped Cream
Flourless Chocolate Cake
with Fresh Berries
Vanilla Mango Panna Cotta in Mason Jars
Strawberry Rhubarb, Blueberry or Peach Raspberry Crumble
with Hazelnuts
Assorted Cupcakes
Chocolate Peanut Butter, Limoncello, S'mores, Coconut Raspberry
Assorted Cookies and Bars
triple chocolate brownies, chocolate chunk cookies, raspberry almond bars, pecan bars, lemon bars
