Venue Drop-off

Venue Drop Off Buffet Service

$28-$38 Per Person (depending on Selection)


  • Buffet to be dropped off, set up, and then picked up. This is not a staffed event. Staffing is available. Please Inquire
  • Orders are taken at a minimum of 5 days in advance. Box Meals available for Vegetarian, Vegan, etc.
  • High End Plastic Disposable Plates, Flatware, and Napkins are Included
  • There is a minimum of 20 Guests required for booking

Menu Options

  • All Buffet Packages include Artisan Rolls and Farm Butter on the Buffet
  • Choose One Salad, 2 Entrees, and 1 Dessert for your Event


Buffet Salad

  • Spinach tossed in a Creamy Peppercorn Dressing topped with Plumped Tart Cherries, Toasted Almonds, and Marinated Onions
  • Green Leaf Lettuce tossed in Creamy Pesto Dressing topped with Grilled Red Peppers, Local Corn, and Crispy Tortillas
  • Mixed Local Greens tossed in Balsamic Vinaigrette with Shaved Onion and Grape Tomatoes
  • Boston Lettuce tossed in a Citrus Herb Vinaigrette with Tarragon Rye Croutons, Shaved Fennel and Blackberries
  • Arugula tossed in Sundried Tomato Vinaigrette topped with Crispy Capers, Black Olives, and Crispy Wheat Straws
  • Local Baby Red Oak Lettuce tossed in Raspberry Champagne Vinaigrette with Roasted Fennel, Local Goat Cheese, and Fresh Raspberries
  • Grandale Caesar Salad with Herb Croutons and Anchovy


Buffet Entrees

  • Mediterranean Marinated Flank Steak (sliced thinly) over Rosemary Roasted Red Potatoes and Vegetable Medley with a Tarragon Tomato Bordelaise
  • Montreal Cajun Marinated Beef Tenderloin Tips Grilled and served with Roasted Whole Fingerling Potatoes, Asparagus, and a Mango-Blackbean-Corn Salsa
  • Free Range Chicken Breasts Marinated and Grilled Herbs served over Roasted Sweet Potatoes and French Beans topped with a Plum/Dijon/Onion Coulis
  • Free Range Chicken Braised in Tomatoes, Capers, and Mushrooms served over Cous Cous and Snap Peas
  • Green Goddess Marinated Portabella Steaks served over Pesto Gnocchi, Roasted Red Peppers, Grilled Asparagus and Fresh Basil
  • Grilled Asparagus, Peppers, Scallions, Snap Peas, Red Onions, and Broccolini served beside Creamy Oregano Peppercorn Farfalle Pasta
  • Sautéed Shrimp, Italian Sausage, Yellow Peppers, and Heirloom Tomatoes simmered with Red Wine and Herbs served over Rigatoni and Yellow Squash
  • Dover Sole Stuffed with a Crab Artichoke Polenta served over Roasted Celery Root, Carrots, and Spinach with a White Wine Lemon Herb Fish Sauce
  • Grilled Wild Salmon served on Tomato Tarragon Basmati Rice and Vegetable Medley Sprayed with Fresh Lemon and Extra Virgin Olive Oil


Buffet Dessert

Chocolate and Coffee Bread Pudding – Served with Maple Caramel, Whipped Cream, and Fresh Mint
Godiva Chocolate Mousse – Served Fresh Raspberries, Strawberry Coulis, Biscotti Crumbles and Fresh Mint
Flourless Chocolate Decadence – Served with European Whipped Cream, Cocoa Powder, and Fresh Mint
Vegan Chocolate Bundt Cake – Served with Coconut Caramel, Toasted Coconut, Macadamia Dust, and Fresh Mint
Organic Carrot Cake with Whipped Cream Cheese Icing – Served with Tart Cherry Coulis and Fresh Mint
Raspberry Swirl Cheesecake – Served with Raspberry Coulis and Fresh Mint
Pear and Pistachio Trifle – Served with Lavender Geniose, Pear Butter, Amaretto Mousse, and Fresh Mint
Local Donut Peach Crisp – Served with Organic Vanilla Ice Cream, Peach Coulis, and Fresh Mint
Organic Strawberry Shortcake – Served with Lemon Sponge Cake, Fresh Strawberries, Strawberry Juice, and Fresh Mint
Poppy seed Lemon Chess Cake – Served with Local Raspberry Preserves, Mint Syrup, and Fresh Mint