CAPE COD CHEF On CALL BACKYARD GRILL MENU
Suggested Buffet Menu for up to 30 Guests

Welcoming the Guests
Stationary Displays

• Cheese Platter
  Saga Bleu, Camembert & Port Wine Salut
  Strawberries & Grapes
  Assorted non-hydrogenated Crackers by Request
• Crudités Platter
  Floral display of broccoli, cauliflower, celery, yellow squash, snow peas, carrots, black olives
  Served with Homemade Dip of choice
• Indian Mango Chutney & Almonds Dip
  Served in a Bread Bowl with flat breads

Salads (Select 2)

• Kevin’s “no-mayo” Cole Slaw – Chinese cabbage, red cabbage, and carrots tossed in light oil vinaigrette
• Asian Cole Slaw – Sugar Snap Peas, Jicama, Carrots, Cucumbers, Broccoli, bell peppers & tossed lightly in Toasted Sesame Oil & lemon
  
• Classic German Potato Salad
• Classic Caesar Salad with Homemade Anchovy Dressing
• Fusilli Pasta with pepperoncini, salami, Kalamata Olives, Mozzarella, Bermuda onion & tossed in Roast Garlic Vinaigrette
• Veggie Pasta Salad with artichokes, asparagus tips, yellow & red bell peppers, Bermuda onion, & carrots tossed with Olive oil & Asiago cheese.
• Black Beans, Chick Peas, Kernel Corn, Red Onion, and Celery & tossed with Cilantro Chili Oil & Lemon
• Red Bliss Potatoes blanched & tossed with Tomato Garlic Pesto & blanched Spinach
• Oven Garlic Roasted Potatoes with Cheddar & Bacon
• Sliced Vine Ripened Tomatoes, Buffalo Mozzarella & Fresh Basil, drizzled with Balsamic Vinaigrette
  

Entrée – All Items Cooked on the Grill (Suggest Select 2)

• Tuna & Pineapple (or Mango) Kabobs
• Sword & Mango (or Pineapple) Kabobs
• Teriyaki Steak Tips, Onion, bell peppers Kabobs
• Salmon Glazed with Lime Teriyaki
• Barbecued Shrimp & Scallops wrapped in Bacon Kabobs
• Seasoned Herb Marinated Chicken Breasts, Fennel & Bell Pepper Kabobs
• Grilled Southwestern-Rubbed Flank Steak Sliced & Served on wooden Platter
• Hamburgers, hot dogs
• Chicken Sausages, Italian Sausages

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