Buffet Menu

Buffet Menu Policies
*Minimum 50 count
*15% surcharge applicable for guest counts between 25-49 people
***Corporate Lunch discount offered Monday - Friday from 11:00am-2:00pm (Take $2.00 off any menu)
*All Buffet Menus include standard diposable plates, flatware, cups and Sir D's logo napkins; upgrades available
*All menus are offered with client's choice of 3 Accompaniments, and Dinner Rolls

*All menus will include an assessed delivery/set-up fee based on location and accessibility (cart accessible, stairs, parking, etc.)
*Sir D's will deliver, set-up on your tables with our linens and appropriate service ware, then pick-up two hours later!


Pricing
(per person)
One selection from Group #1- $13.50 
One selection from Group #2 - $15.50

Two selections from Group #1 - $16.50
Two selections from Group #2 - $18.50

One selection from Group #1 and one selection from Group #2 - $17.50

*When offering a third entree, add an additional $3.00 to the price per plate

Menus

Group #1
  • Italian Herbed Chicken
    Chicken breast marinated in fresh Italian herbs and garlic, then roasted and sliced under a delicate sundried tomato and chicken broth
  • Tequila Lime and Cilantro Chicken
    Fresh garlic and cilantro marinated chicken breast, roasted, sliced and topped with a fresh and lively lime infused chicken demi glaze
  • Chicken Divan
    Boneless breast of chicken accompanied by steamed broccoli buds and extra sharp cheddar béchamel sauce
  • Lemon Thyme Chicken
    Boneless breast of chicken marinated with fresh lemon juice, thyme and hot peppers. Fire roasted in a hot oven, sliced and garnished with a zesty colorful pepper sauce
  • Chicken Putanesco
    Parmesan crusted chicken breast with diced tomatoes, olives, capers, and fresh herbs and chillies
  • Broasted Chicken
  • Chinese Pepper Steak
    Thinly sliced sirloin stir fried with multi-colored peppers, scallions, and red onions; finished with a sweet and spicy Ginger Sauce
  • Roast Sirloin Au Jus
    Dry rubbed whole sirloins roasted to medium rare then thinly sliced and drizzled with the natural pan dripping reduction
  • Serbian Braised Chopped Sirloin
    Handmade patties of roughly ground sirloin, mixed with root vegetables, tomatoes and diced Iberian ham, seared then braised and smothered in a caramelized onion gravy
  • Swiss Steak
  • Baked Apricot Glazed Ham
    Full-muscle smoked shank Ham glazed with Nutmeg, Clove and Apricot preserves
  • Ham & Green Beans
  • Cuban Roast Pork Loin
  • Roasted Turkey
  • Italian Sausage and Peppers
    Sweet or hot rope sausage grilled then slow cooked with a variety of peppers and onions
  • Stuffed Shells
    Three cheese stuffed pasta shells covered in a fresh tomato marinara and dusted with garlic Parmesan
  • Roasted Vegetable Lasagna
    Zucchini, carrots, peppers, broccoli and turnips, roasted and layered with pasta, riccotta, mozzarella, parmesan and a roasted tomato blush then baked to perfection
  • Pasta Lafloria
    Penne pasta tossed with fresh spinach and a mirepoix of garden vegetables then finished with a Pesto Cream sauce
  • Baked Spaghetti & Meatballs
  • Penne with Vodka Sauce
  • Chicken or Beef Pot Pie
    Pennsylvanian Style
  • Four Bean Chili
Group #2
  • Greek Chicken
    Skin on breast of chicken stuffed with fresh spinach and feta cheese, then finished with a lemon garlic glaze
  • Chicken Marsala
    Sauteed chicken breast with mushrooms and cream, sweetened naturally with Marsala Wine
  • Pecan Crusted Chicken
    Pan-fried chicken breast with a pulverized pecan breading offered with a savory caramelized onion sauce and highlighted with dried cherries and port
  • Offshore Chicken Roulades
    Chicken cutlets filled with crab meat then broiled and finished with a leek-infused cream sauce
  • Beef Braciole
    Pounded steak stuffed with an Asiago Herb Stuffing; rolled and tried, then braised till fork tender and covered in a Tuscan brown sauce
  • Espresso Rubbed Beef Dijonaise
    Sirloin of beef marinated in an espresso dry rub then roasted and thinly sliced with a spicy Dijonaise demi-glaze
  • Brazilian Beef Kabobs
    Cubes of tender beef married with seasoned vegetables on skewers and grilled to perfection
  • Turkish Stuffed Pork
    Boneless pork loin steaks stuffed with a Fig and Almond Stuffing then finished with aromatic brown sauce with hints of Balsamic and Curry
  • Crab Stuffed Flounder
    Fresh filet of Flounder filled with a delicate Maryland Crab stuffing and finished with a light butter sauce
  • Maryland Style Crab Cakes
    A blend of lump, back fin, and claw meat straight from the Chesapeake, highlight these amazingly sweet and delicate cakes
  • Black and White Sesame Salmon
    Yakitori marinated salmon filets crusted in an elegant blend of sesame seeds; grilled then drizzled with a Sweet Garlic Ginger Sauce
  • French Canadian Cod Loins
    Center cut filets of Atlantic Cod baked in a Bacon and Chive Citrus Butter
Additional Entrees
Prices additional to 'Group Two Entree' price
  • Veal
    $3.00
    Choice of Saltimbocca, Picatta or Marsala
  • Grilled Sword Fish or Halibut
    $3.00
  • Whole Yellow Tail Tuna Loin
    $3.00
    Carving rates apply
  • Jumbo Shrimp and/or Sea Scallop Dishes
    $4.00
  • Roast Prime Rib of Beef
    $4.50
    Carving rates apply
  • Roast NY Strip
    $4.50
    Carving rates apply
  • Jumbo Lump Crab Cakes
    $6.00
  • Roast Tenderloin
    $6.00
    Carving rates apply
Accompaniments; Vegetables
  • Mixed Salad Greens
    with assorted dressings or a seasonal vinaigrette
  • Spinach Salad
    Fresh baby spinach topped with diced, hard boiled eggs and bacon bits with a Sweet & Sour Dressing
  • Caesar Salad
    Romaine lettuce tossed in a classic, creamy Garlic Parmesan dressing offered with grated Parmesan cheese
  • Asparagus
    $0.95
    with Lemon Butter
  • Broccoli
    with Pimentos
  • Green Beans
    with mushrooms
  • Green Beans Almandine
    Whole green beans, steamed and lightly seasoned and topped with toasted almonds
  • Green Bean Provencal
  • Mediterranean Green Bean Blend
    A savory blend of green & yellow beans and roasted carrots, red peppers and red onion in fresh oregano, basil, garlic and Olive Oil
  • Green Peas
  • Peas and Sliced Carrots
  • Peas
    with Pearl Onions
  • Buttered Corn
  • Steamed Vegetable Bouquet
    Steamed carrots, broccoli and cauliflower
  • Roasted Vegetables
    A blend of fresh vegetables, oven roasted and tossed with garlic and Olive Oil
  • Chef's Choice Vegetable Combo
    Fresh vegetable of the day
  • Orange Ginger Carrots
  • Cranberry Glazed Carrots
    Baby carrots steamed in a Cranberry Honey Glaze
  • Seasoned Carrots
  • Coleslaw
  • Fruit Compote
    Fresh fruit tossed in a simple syrup
  • Fresh Melon Slices
Accompaniments; Starches
  • Mashed Potatoes
  • Seasoned Mashed Potatoes
    Freshly mashed potatoes with sour cream, chives, Parmesan and a perfect combination of seasonings
  • Potatoes Au Gratin
  • Scalloped Potatoes
    Layers of sliced potatoes with onions, baked in a heavy cream sauce
  • Parsley Potatoes
  • Roasted Redskin Potatoes
  • Baked Potatoes
    with sour cream
  • Praline Sweet Potatoes
    $0.95
  • Potato Salad
  • Bread Stuffing
  • Pasta or Noodles
    with Garlic & Herb Browned Butter Sauce
  • Rice Pilaf
    with vegetables and mushrooms
  • Wild Rice Pilaf
  • Orzo Pilaf
  • Parslied Rice
  • Parmesan and Mushroom Risotto
    $0.95
Add-Ons & Upgrades
Priced per person
  • Additional Accompaniment
    $1.95
    per item
  • Unsweetened Iced Tea and Lemonade
    $1.50
  • Assorted Sodas
    $1.95
  • Upgraded, Plastic Disposables
    $1.95
  • China
    $2.95

About us

Sir D's Catering  is the result of over 25 years of vision, hard work and dreams. We got our start as a small, upscale social caterer working out of a basement in Camp Hill in the mid 1980's.  In 1999, owners Don and Carla Noss incorporated their dream and named it in...

Contact Us

Sir D's Catering
149 Geary Avenue
New Cumberland, PA 17070

Phone: (717) 441-1494
Fax: (717) 909-9678
Email: cater2@sirdscatering.com

 

       2013 Harrisburg Magazine Readers Choice