Buffet Menu

           Buffet Menu Policies          

*Minimum 50 count
(15% surcharge applicable for guest counts between 25-49 people)

*All Buffet Menus include standard disposable 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
One selection from Group #1- $14.50 
One selection from Group #2 - $16.50

Two selections from Group #1 - $17.50
Two selections from Group #2 - $19.50

One selection from Group #1 and one selection from Group #2 - $18.50
*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, 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
  • 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
  • Assorted Sodas
    $1.50
  • Upgraded, Plastic Disposables
    $1.95
  • China
    Pricing starts at $2.95; please inquire

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 honor of Don's...
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Contact Us

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

Phone: (717) 441-1494
Fax: (717) 909-9678
Email: [email protected]atering.com

 

    2013 Harrisburg Magazine Readers Choice 2012 Bride's Choice Awards 2012 the knot best of weddings 2011 the knot best of weddings