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2017 HOLIDAY PLANNER
Hors d’Oeuvre& BuffetCollections
Hors d’Oeuvre& BuffetCollections
Hors d’Oeuvre& BuffetCollections
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Buffet Hors d’Oeuvres: Collection OneSELECT SIX OR SEVEN
Baby Twice Baked Potatoes with bacon and chives, topped with crème fraiche
Prosciutto and Sage Palmier
Mini Beef or Chicken Empanadas offered with tomatillo dipping sauce
Gourmet Meatballs in an Italian sauce
Assorted Miniature Deli Sandwiches sliced honey glazed ham with grain mustard and smoked turkey with cranberry rosemary aoli
Mini Chicken Quesadilla with cilantro sour cream
Our Signature Parmesan Crab Dip served with toasted baguette rounds
Imported and Domestic Cheese Display cheddar, provolone, Swiss, Havarti, Muenster and jalapeño jack cheeses, Chef’s choice of artisanal cheese wedges, with crisp gourmet crackers, garnished with fresh fruits
Olive Tapenade and Three Cheese Bruschetta
Hot Vegetarian Spinach and Artichoke Dip with baguette rounds
Naked Brie with Roasted Garlic, Thyme and Diced Mission Figs served with house flatbreads
Mediterranean Sampler hummus, tabouleh, Greek olives, baba ghanouj, and tzatziki sauce with crisp pita chips
Goat Cheese Board with cranberry, orange zest, rosemary crackers
MENU ENHANCEMENT OPTIONS ARE AVAILABLE FOR AN ADDITIONAL FEE
IT’S THAT TIME OF YEAR...Time to get together. Time to celebrate. And, of course, time to eat, drink and be merry!
Give your guests the gift of a holiday cocktail party they’ll never forget—and do it with the help of the Puff ‘n Stuff Catering team. This year we are featuring a chef selection of bite-sized HORS D’OEUVRE SAMPLES that are ideal for
a light dinner or early evening event and are served via beautifully appointed buffets.
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Buffet Hors d’Oeuvres: Collection TwoSELECT SIX OR SEVEN
Orecchiette Pasta with crispy pancetta and sage butter
Rosemary Beef Brochette served with cherry port reduction
Miniature Beef Wellington puff pastry filled with beef tenderloin and wild mushrooms served with Béarnaise sauce
Black and Bleu Meatballs wrapped in bacon, offered with house made bleu cheese cream
Chicken Pesto and Grape Tomato Sate with honey roasted tomato dipping sauce
Peppered Shrimp with spicy bloody mary pipette, sea salt
Our Signature Parmesan Crab Dip served with toasted baguette rounds
Brie en Croute with Apricot and Fig Jam garnished with fresh fruit and served with house flatbreads
Fruits of the Season with sweet mascarpone dip
Fire Roasted Vegetable Display including eggplant, summer squash, zucchini, asparagus, purple onion, portobello mushrooms, bell peppers, artichoke hearts rubbed with balsamic and olive oil, then grilled to perfection and served with aioli dip
Mediterranean Sampler hummus, tabouleh, Greek olives, baba ghanouj, and tzatziki sauce with crisp pita chips and flatbread crackers
Caprese Orzo with fresh mozzarella, tomato, basil
Antipasto Kabob honey roasted tomato prosciutto wrapped Fontina, Kalamata olive, artichoke heart, and oven roasted yellow pepper with garlic oil
Caramelized Onion, Goat Cheese and Fig Tart
MENU ENHANCEMENT OPTIONS ARE AVAILABLE FOR AN ADDITIONAL FEE
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Buffet Hors d’Oeuvres: Collection ThreeSELECT SIX OR SEVEN
Peppered Beef Tenderloin Crostini with caramelized onions and horseradish
Miniature Beef Wellington puff pastry filled with beef tenderloin and wild mushrooms, served with Béarnaise sauce
Jumbo Shrimp Cocktail large shrimp garnished with lemon and lime wedges, presented on ice with traditional cocktail and rémoulade sauces
Prosciutto and Sage Palmier
Chicken and Artichoke Brochettes in a Chardonnay cream sauce
Pesto Chicken and Grape Tomato Sate with sun dried tomato dipping sauce
Wild Mushroom Risotto Cakes
Pumpkin Risotto Cakes
Arugula Salad grilled radicchio, pancetta, rosemary almonds, meyer lemon vinaigrette
Butternut Squash Lasagna seasoned pasta and butternut squash layers with a trio of Italian cheeses
Penne a la Vodka with shredded Asiago cheese
Hand-Breaded Artichoke stuffed with Boursin Cheese
Fire Roasted Vegetable Kabobs grilled artichokes, red pepper, zucchini, mushrooms and red onion, rubbed with balsamic and olive oil served with an aioli dip
Naked Brie with Poached Pears and Pepper Jelly served with house flatbreads
Pipette Amatriciana Pasta Parmesan, Vidalia onions, roma tomatoes, fresh herbs tossed in a tomato ragout, offered with Asiago cheese
MENU ENHANCEMENT OPTIONS ARE AVAILABLE FOR AN ADDITIONAL FEE
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Lunch and Dinner BuffetOur LUNCH and DINNER buffets feature classic holiday flavors and unique selections, that are
perfect for entertaining in your home, office or at one of our recommended venues.Enhance this holiday season with three delicious options designed for office gatherings and private parties:
CREATE YOUR OWN BUFFET | TRADITIONAL BUFFET | CLASSIC COMFORT BUFFET
Salad SelectionsSELECT 1
Baby Winter Greens with sun-dried cranberries, candied walnuts, crumbled goat cheese, and mandarin oranges finished with berry vinaigrette
Caesar Salad house-made Parmesan croutons, fresh grated Parmesan cheese and a classic Caesar dressing
Baby Kale Salad with roasted butternut squash, bleu cheese, fig, Meyer lemon vinaigrette
Nuts and Berries garden greens with toasted almonds and dried cranberries in a raspberry vinaigrette
Signature Fresh Garden Salad with tomatoes, carrots, cucumber, toasted sunflower seeds, house-made Parmesan croutons and our house champagne vinaigrette
CREATE YOUR OWN BUFFETCreate Your Own Buffets include the following:
• White China or Disposable Dinner Plates• Stainless or Disposable Flatware• Linen or Premium Disposable Napkins
• Stemmed or Premium Disposal Glassware• Freshly Baked Artisan Breads with Whipped Butter• Holiday Decor for Buffet Tables for Service Events
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Entrée SelectionsSELECT ONE, OR ADD A SECOND ENTRÉE FOR AN ADDITIONAL COST
Chicken Duxelles chicken stuffed with mushroom duxelles and Brie in a lite cream-thyme sauce
Provolone and Pancetta Topped Chicken Breast with garlic and sage, finished with a wild mushroom Bordelaise
Traditional Holiday Glazed Ham with grilled pineapple *Chef carved option available House-Made Mango and Chile-Glazed Spiral Cut Ham
Herb Crusted Oven-Roasted Turkey rustic sliced, served with traditional gravy *Chef carved option available Oven-Roasted Pear Glazed Turkey Breast with pan gravy
Marinated Château Sirloin Steaks prepared medium and served with mushroom Bordelaise
Red Wine Braised Short Ribs
Slow Roasted Pork with sliced apples, fennel jus and caramelized onions
Roasted Salmon with cranberry and orange zest
Grilled Salmon with lemon and fennel
Ravioli four cheese ravioli, pumpkin sage cream, crispy Brussels sprouts
Starch AccompanimentsSELECT ONE OR ADD A SECOND STARCH FOR AN ADDITIONAL COST
Steamed Parsley Potatoes
Garlic Smashed Potatoes
Potato Gratin with walnut, sage and Gruyère
Wild Mushroom Bread Pudding with fresh herbs and Gruyère cheese
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Vegetable AccompanimentsSELECT ONE, OR ADD A SECOND VEGETABLE FOR AN ADDITIONAL COST
Broccoli and Cauliflower Gratin with Gruyère and white cheddar
Braised Carrots with Preserved Lemon
Green Beans Picada hazelnut butter crumble
Creamed Spinach with roasted garlic
Creamed Corn
Brussels Sprouts braised with bacon jam
Ratatouille Provençal style eggplant, zucchini, onions, greenpeppers, tomatoes and garlic
Starch Accompaniments, continued
Leek and Shallot Rice Pilaf
Traditional Cornbread Dressing
Sweet Potato Gratin with brown sugar and pecan-marshmallow topping
DessertsSELECT ONE, OR ADD SECOND DESSERT FOR AN ADDITIONAL COST
Pumpkin Cheesecake with graham cracker crust and whipped cream
Peppermint Candy Cane Cake with decadent chocolate layers
Apple Cranberry Cobbler with cinnamon whipped cream
Opera Cake almond sponge cake soaked in espresso syrup, Frenchcoffee buttercream, chocolate ganache
garnish may vary
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TRADITIONAL BUFFET
CLASSIC COMFORT BUFFET
TRADITIONAL AND CLASSIC MENUS INCLUDE• Premium Disposable Dinner Plates• Heating and Serving Equipment• Premium Disposable Napkins
• Reflections Utensils• Disposable Tablecloths• Holiday Greenery
Citrus Green Salad romaine, dried cranberries, mandarin oranges, citrus vinaigrette
Freshly Baked Artisan Breads with whipped butter
Herb Crusted Oven-Roasted Turkey Breast served with gravy
Traditional Cornbread Dressing
Garlic Smashed Potatoes
Spiced Gingered Carrots
Pumpkin Cheesecake with graham cracker crust and whipped cream
Classic Spinach Salad with applewood smoked bacon, button mushrooms, purple onions, and hard-boiled egg in sweet poppy seed vinaigrette
Freshly Baked Artisan Breads with whipped butter
Red Wine Braised Short Ribs
Green Bean Picada in a hazelnut butter crumble
Chive and Roasted Garlic Mashed Potatoes
Opera Cake almond sponge cake soaked in espresso syrup, French coffee buttercream, chocolate ganache
ENHANCE YOUR MENUAdd a second entrée of House-Made, Chile Glazed Spiral Cut Ham
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Menu EnhancementsCHEF ATTENDED STATIONS
Chef Carved Beef Tenderloin with cherry-port reduction and Sauce Vierge Chef Carved Bacon Wrapped Pork Tenderloin with Dijon apple cream sauce
Ravioli four cheese ravioli, pumpkin sage cream, crispy Brussels sprouts
Specialty Pasta Station with the following combinations, each finished with freshly shaved Parmesan cheese and fresh cracked pepper Gemelli Chardonnay spring peas, mushrooms, roasted tomatoes in a Chardonnay cream sauce Cavatelli with caramelized onions, in spicy pomadoro Caprese Orecchiette
FEATURED COLD DISPLAYS
Tenderloin Platter sliced and offered with horseradish cream, grain mustard, bleu cheese cream and silver dollar rolls
Ahi Tuna Platter served with wasabi, pickled ginger, and lemon sesame soy aioli
Antipasto Platter sliced Italian meats, white bean salad, fire roasted tomatoes and peppers, marinated and grilled vegetables, Italian cheeses, grilled Tuscan rounds
Chef’s Hand Selected Artisan Cheeses with flatbreads
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Menu Enhancements, continuedBUTLER PASSED HORS D’OEUVRES
BLT Slider roasted tomatoes, bacon jam and lettuce on Texas toast with lemon aioli
Crab Cake Towers seared and served with a Cajun rémoulade
Butternut Squash and Cranberry Tartlet with melted Brie cheese
Ahi Tuna with mango salsa and pomegranate seed, served on lotus chip
Bacon Wrapped Potato Tot with sour cream and chive
Miniature Beef Wellington puff pastry filled with beef tenderloin and wild mushrooms, served with Béarnaise sauce
Peppered Shrimp with spicy bloody mary pipette, sea salt
Braised Short Rib on Corn Cake with demi glace, fried shallots, chives, sour cream
DESSERT SELECTIONS (TWO PIECES PER GUEST)
Sweet Luxuries decadent layers presented in petite cups including the following: Carrot Cake, Pumpkin Pot de Crème, German Chocolate Cake, Peanut Butter Pretzel, Eggnog
Chocolate Torte Collection Chocolate Banana, Chocolate Raspberry, Chocolate Truffle, Opera
Holiday Torte Collection Peppermint Red Velvet Cake, Chocolate Mandarin, Pumpkin Chiffon
Petite Cheesecake Collection Pumpkin Spice, Peppermint, Gingerbread
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Coffee, Tea and Holiday Beverage SelectionsTraditional Coffee Station beautifully appointed to complement your theme using footed glass mugs, fresh greenery and votive candles, Columbian regular and decaf coffee, cream and assorted sweeteners
Gourmet Coffee Station includes the Traditional Coffee set-up plus additional toppings, tastes and accents: rock candy, biscotti, cinnamon whipped cream, flavored syrups and chocolate curls
Hot Tea Station with an assortment of traditional and herbal teas, cream, assorted sweeteners, lemons, candied orange rinds and honey
Holiday Spritzer with cranberry, tangerine, and rosemary
Chilled Spiced Apple Cider
Traditional Eggnog
Dessert Liqueurs Amaretto, Frangelico, Kahlua, Baileys and Sambuca
Holiday Welcome CocktailsGreet your guests with a smile and a refreshing holiday beverage during your cocktail hour, or enhance your bar package
Pumpkin Pie Martini - pumpkin pie vodka, eggnog, cinnamon graham cracker rim
Holiday Cheer - Prosecco wine, pomegranate, rosemary sprig
Candy Cane Martini - Godiva white chocolate liquor, peppermint schnapps, cream, candy cane garnish
Cran-Raspberry Spritzer - Sparkling wine, cranberry, fresh raspberries
Beverages and Bars
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Cash BarsCASH BARS GIVE YOU THE FLEXIBILITY TO ALLOW GUESTS TO PAY FOR WHATEVER THEY WISH TO CONSUME
Minimum drink consumption, stocking charge and service charge applies
Name Brand Bars
Smirnoff Vodka, Don Q Rum, Beefeater Gin, Sauza Tequila, Canadian Club Whisky, Jim Beam Whiskey, Ballentine Scotch; Domestic and Import Beer; House Pinot Grigio, Chardonnay, Merlot and Cabernet
Liquor Selections
Listed brands are typically found on our bar setups, but may occasionally be substituted for a brand of equal or greater quality. All bar setups include traditional mixers and necessary serving equipment.
Premium Brand Bars
Absolut Vodka, Bacardi Superior Rum, Tanqueray Gin, Jose Cuervo Tequila, Chivas Regal Whisky, Jack Daniel’s Whiskey, Dewar’s Scotch; Domestic and Import beer; Shannon Ridge Sauvignon Blanc and Chardonnay; Cross Springs Merlot and Cabernet
Top Shelf Brand Bars
Grey Goose Vodka, Bacardi Gold Rum, Bombay Sapphire Gin, Patron Silver Tequila, Johnnie Walker Black Whisky, Crown Royal Black Whiskey, Maker’s Mark Bourbon; Domestic and Import beer; Kendall Jackson Vintner’s Reserve Sauvignon Blanc, Chardonnay, Merlot and Cabernet
Bars by the Hourensure your guests get enough to drink with this package offering unlimited beverages for one set price per person.
Personnel fees apply per bartender per hour.
Top Shelf Brand Cocktails
Premium Brand Cocktails
Name Brand Cocktails
Imported Beer
Domestic Beer
House Wines
Soft Drinks
Bottled Waters
Cordials
Champagne by the Glass
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Service Personnel our team is professionally trained to provide you and your guests with exceptional service that includes:
• Event delivery, setup and cleanup• Black-tie bistro uniforms for the service team • Traditional Chef’s attire for the culinary team• Holiday buffet decor for full-service events
please note: • Required minimums on Fridays and Saturdays in December, please consult your Special Event Planner.
• Pricing is based on a minimum of 25 guests. If you expect to host fewer than 25 guests, consult your Special Event Planner for customized pricing. • Service team member charge applies, based on a minimum hour requirement for setup, event time, and breakdown (includes Chef Attended Action Stations, Butler Passed Hors d’Oeuvres, Culinary and Bartending Teams).• Gratuities are appreciated, but left to your discretion – your Special Event Planner will be happy to
assist with suggested staffing requirements and gratuity recommendations. • Location sales tax applicable.• Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Delivery InformationIf you do not require full-service for your event, we are happy to deliver based on your location and specific requirements. Some items may not be available for delivery. Delivery charges apply. Not recommended for groups over 25 guests.
• Delivery for events Monday – Thursday is available between 7:00 a.m. and 6:00 p.m. • Delivery for events Friday – Sunday is available between 10:00 a.m. and 2:00 p.m. • Food heating instructions are provided • Equipment pickup is scheduled for the day following your event• Holiday buffet décor not available on deliveries
www.puffnstuff.comOrlandO: 407.629.7833 Or [email protected]
tampa: 813.712.7833 Or [email protected]
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