We at City Chefs offer a wide range of different buffet/sit-down packages. All packages shown below are designed as an example and any menu shown below can be customized to fit your event.


If you would like more information on the choices you see below or if you need help deciding please contact us and we will be more than happy to assist you.


Buffalo Chicken Spring Rolls

Blue Cheese Dipping Sauce

Flash Seared Foie Gras

Caramelized pears, Cipollini Onion, Port Wine Glaze, Toasted Brioche

Peking Duck Rolls

Hoisin Sauce & Braised Scallion, Flour Pancake

Oriental Chicken Satay

Green Curry Peanut Sauce

Pickeled Chicken Sliced Green Onion, Biscuit

Chicken Tostada

Shredded Lettuce, Cojita Cheese, Crema, Tomatillo Salsa

Leg of Duck Confit

Caramelized Shallot, Red Currant in a Mini Tarlet

Beef, Pork & Lamb

Steak Tartar

Parmesan Crusted Crostini

Seared Strip Steak Potato Truffle Mille Fuille

Balsamic Cipollini Onion, Tarragon Aioli

Braised Short Rib Quesadillas

Roasted Yellow Pepper Salsa

Beef Chimichurri Skewers

Garlic & Cilantro

Pepper Crusted Filet Mignon

Dijon Crème on Toasted Brioche

Mini Sirloin Hamburgers & Cheese Burgers

Caramelized Onions, Mini Brioche Buns

Bacon Wrapped Dates

Filled with Blue Cheese Mousse, Moroccan Almonds

Baby Red Potatoes

Crème Fraiche & Crisp Pancetta

Truffled French Lentil Salad (Spoon)

Bacon Vinaigrette

Mini Taco Loco

Slow Roasted Pork, Salsa Ranchera, Corn Tortilla

Ranch Pork Belly


Tender Baby Lamp Chops

Rosemary Scented, Served Med. Rare


Shaved Baby Artichoke

Truffle Vinaigrette/Parmesan Foam

Warm Polenta Cake

Black Trumpet and Chanterelle Mushroom

Corn Fritters

Crème Fraiche & Smoked Jalapeno Relish

Caprese Canapes

Stuffed Cherry Tomatoes, Baby Mozzarella Basil & Balsamic Pear Caviar

Grilled Golden and Red Beets Salad

Goat Cheese Mousse, Shredder Asparagus


Yellowfin Tuna Tartar

On a Wontoon Crisp

Peekytoe Crab Salad

Pink Grapefruit, Orange Lime, Avocado, Red, Pepper & Toasted Almonds, Yuka Chip

Jumbo Lump Crab Cakes

Served with Red Pepper Aioli

Maine Lobster

Served on Toasted Brioche

Double Cured Smoked Salmon Roulade

Wrapped in Thinly Sliced Cucumber, Topped with Crème Fraiche & Dill

Hamachi Crudo

With Lemon Zest Jell-O & White Wine Vinaigrette, Served on Fluted Cucumber Rounds

Oyester Rockfeller (Spoon)

Baked Blue Point Oysters Topped with Micro Greens & Crisp Pancetta

Kumomoto Oysteer on the Half Shell

Shallot, Mirin & Rice Vingegar Mignonette

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