Dinner Buffets
20 person minimum at The Lodges at Deer Valley
All other lodges and off-site catering require a 30 person minimum
From The Grill
Includes Chef's seasonal salad buffet (pasta, vegetable and green salads), homemade bread, choice of starch and dessert, coffee, decaffeinated coffee and tea.
BOURBON BARBECUED BEEF RIBS AND JALAPENO-LIME GLAZED CHICKEN
Brown sugar rubbed beef ribs, bourbon barbecue sauce
Grilled jalapeno lime glazed chicken breasts, thighs and drumsticks
$35.00 (Baby Back Ribs substitution, add $7.00)
GRILLED SALMON FILLET
Served with a honey-soy glaze and fresh ginger cream sauce
Asian vegetables
$39.50
5 OZ. MARINATED RIB EYE STEAK AND Salmon Fillet
Soy, balsamic marinated rib-eye steak with sautéed peppers, mushrooms and onions
Honey-soy glazed salmon fillet with fresh ginger cream sauce
Asian vegetables
$41.00 (5 oz. Tenderloin substitution, add $9.00)
5 OZ. MARINATED RIB EYE STEAK AND Lemon Herb Chicken
Soy, balsamic marinated rib-eye steak with sautéed peppers, mushrooms and onions
Marinated chicken breast, sautéed savoy cabbage, caramelized onions, roasted walnuts and a fresh thyme sauce
$40.00 (5 oz. Tenderloin substitution, add $9.00)
LEMON-HERB CHICKEN AND SALMON FILLET
Marinated chicken breast with sauteed savoy cabbage, caramelized onions, roasted walnuts and a fresh thyme sauce
Honey-soy glazed salmon fillet with fresh ginger cream sauce
Asian vegetables
$39.00
PAN SEARED MAHI MAHi
Served with caramelized shallots, baby spinach, shiitake mushrooms and a tarragon Dijon mustard
$39.50
Gourmet Grill Buffet
1/3 lb. beef burgers, marinated grilled chicken breasts, housemade bratwursts with a selection of fresh sandwich buns
Condiments include: assorted sliced cheeses, tomato and mint chutney, caramelized sweet onions with fresh thyme, caraway enhanced sauerkraut, homemade mustards, blue cheese crumbles, red leaf lettuce, sautéed mushrooms and peppers, tomatoes, Spanish onions and pickles
$37.50
Starch Options
Please Choose One
Marinated Roasted Fingerling Potatoes
Wild Mushroom and Chive Risotto
Roasted Garlic Mashed Potatoes
Almond Scallion Basmati Rice
Dutch Oven Roquefort Potatoes
Long Grain and Wild Rice
Porcini Crusted Shallot Risotto Cakes
Fresh Rosemary Polenta
Sweet Potato Au Gratin
Baked Potato with Sour Cream, Scallions, Cheese, Bacon and Salsa (Add $1.50)
From The Carving Board
Includes seasonal salad buffet (pasta, vegetable and green salads), homemade bread, choice of starch and dessert, coffee, decaffeinated coffee and tea. Chef's attendant required for carvery. Fee is $75.00 per attendant, per hour.
Choice of One Starch:
Marinated Roasted Fingerling Potatoes
Wild Mushroom and Chive Risotto
Roasted Garlic Mashed Potatoes
Almond Scallion Basmati Rice
Dutch Oven Roquefort Potatoes
Long Grain and Wild Rice
Porcini Crusted Shallot Risotto Cakes
Fresh Rosemary Polenta
Sweet Potato Au Gratin
Roast Breast of Turkey
Fresh thyme sauce and cranberry chutney
Forest mushroom dressing
$37.25
HERB-CRUSTED PRIME RIB ROAST
Horseradish sauce
Natural juices
$42.50
GRILLED MARINATED ROAST NEW YORK STRIP
Horseradish béarnaise and au jus
$46.75
TENDERLOIN OF BEEF
Horseradish béarnaise and wild mushroom sauce
$52.00
COUNTRY-STYLE BONE-IN BAKED HAM
Cracked-grain mustard sauce
Orange-honey glaze
$37.00
Marinated Niman Ranch Pork loin
Apple cider butter sauce
$46.25
Pan Seared Duck Breast
Pomegranate au jus
$46.50
Seared Venison Leg
Moroccan tomato jam
$53.00
RoASTED BUFFALO TRI-TIP
Oyster mushroom sauce
$47.00
Fire Roasted Leg of lamb
Fresh herbs, lemon and garlic
(Empire Canyon Lodge only)
$51.50
GREAT ADDITIONS
~mashed potato station
Deer Valley garlic mashed potatoes, whipped Yukon Gold potatoes and yam purée
toppings include grated Wisconsin White Cheddar with cranberries, fresh chives, crispy bacon, mushroom gravy, sour cream, blue cheese crumbles, brown sugar and toasted pecans
- $11.00 (Chef attendant fee applies)
~3 oz. marinated lemon-herb chicken
sautéed savoy cabbage, caramelized onions and roasted walnuts with a fresh thyme sauce
- $8.00
~3 oz. grilled salmon fillet served
on a bed of Asian vegetables with a honey-soy glaze and fresh ginger sauce
- $9.50
~pan seared seasonal fresh fish fillet
served with caramelized shallots, baby spinach, shiitake mushrooms and a tarragon Dijon mustard sauce - Market Price
~Chef's choice of fresh hot vegetable
- $4.00
