Catering

Servings 20-74 75-124 and 125+
Chicken Brochettes served with Chipotle Aioli
Miniature Cedar Plank Salmon
Joey's cafe Crab Cakes served with Cajun Remoulade
Shrimp and Mango Ceviche with a Cilantro Lime Vinaigrette
Toasted Cheese Ravioli with a Brown Butter Sauce
Hot Spinach and Artichoke Dip served with Parmesan Garlic Pita Chips
Miniature Wellingtons; Choice of Beef, Chicken or Mushroom
Potatoes Skins with; Filled with your choice of Cheddar and Chives, Blue Cheese and Caramelized Onions, Cheddar Cheese and Bacon Bits, Sautéed Shrimp and Parmesan
Chicken Roulade with Cream Cheese, Cilantro, Spinach and Sun dried Tomato
Grilled Chili Lacquered Chicken Skewers with a tequila Lime Dipping Sauce
Smoked Salmon Crostini with Cream Cheese and Capers
Stuffed Mushrooms; Stuffed with you're your choice of Crab, Herb Bread Stuffing or Herbed Cheese
Smoked Beef Tenderloin with Boursin and a Cherry Balsamic Reduction on Toast Points
Sliders: Your Choice of Shaved Prime Rib, Roasted Pork Tenderloin or Smoked Turkey
Roma Tomato and Pesto Bruschetta
Homemade Hummus with Pita and Feta Cheese
Sesame Crusted Ahi Tuna with Asian Fruit Compote & Ponzo Sauce
Jumbo Shrimp Cocktail with Cocktail Sauce
Portobello Mushroom with Roasted Peppers and Goat Cheese
Bacon Wrapped Sea Scallops with Shitake Mushroom Sauce
Fennel Braised Pork with Goat Cheese on Crostini
Jalapeno Bacon Wrapped Shrimp with a Horseradish Marmalade
Spiced or Candied Nuts and Holiday Snack Mix
These Platters can be a fantastic addition to any of our menus listed above.
Fruit and Cheese Display

Chef’s selection of fresh seasonal and dried fruits accented with artesian cheeses. Each platter is designed to serve 20 people for a pre dinner hors d’oeuvre.

Two Cheese Selections

Three Cheese Selections

Smoked Salmon Platter

House Cold Smoked Salmon Served with Capers, Diced Red Onions, Diced Tomatoes, Cream Cheese and Toast Points

Baked Brie En Croute

Baked Brie in Puff Pastry With Fresh Berries and Raspberry Sauce

Italian Inspired Antipasto Platter

A Beautiful selection of Italian Meats, Peppers, Cured Olives, Marinated Mushrooms, Roasted Vegetables and Hand Made Mozzarella. Served with Italian Flatbreads.

Seafood Trio

Lobster, Shrimp and Scallops Served on Ice with Garlic Butter and Cocktail Sauce

Chippers and Dippers
Choice of 3:

Mix and Match!

Chippers
  • Raw Veggies
  • Pita Chips
  • Parmesan and Garlic Flatbreads
  • Assorted Crackers
  • Garlic and Parmesan Toast Points
Dippers
  • Roasted Red Pepper Hummus
  • Black Olive Tapenade
  • Fennel and Onion Dip
  • Southwestern Ranch Dip

All Buffet Style Parties come with complimentary paper and plastic ware.

Rental quotes for Glass, China, Silver and Linen are available upon request.

Menu#1
Choose One Salad

Joey’s Cafe Salad with Cider Dijon Vinaigrette

Caesar Salad with Garlic Bread

Spinach Salad with Granny Smith Apple and Honey Pecan Vinaigrette

Choice of Entrée

All entrees served with chef’s appropriate starch and vegetable offering

Pecan Crusted Pork Tenderloin with Poblano Peach Chutney

Lemon Seared Chicken Breast with Smoked Tomato Cream

Broiled Tilapia, Walnut Crust, Mango Coulis

Red Bell Pepper Stuffed with Ratatouille

Steak Diane Medallions, Brandy Mushroom Sauce

Choose One Dessert

Key Lime Pie

Flourless Chocolate Cake

Carrot Cake

Mascarpone Cheesecake

Bread Pudding

Choice of Two Entrees
Choice of Three Entrees
Menu#2
Choose One Salad

Caesar Salad

Joey’s Cafe Salad

Spinach Salad

Choice of Entrée

All Entrees served with chef’s appropriate starch and vegetable offering

Pepper Steak, Red Wine Sauce

Cedar Plank Salmon

Rotisserie Chicken

autéed Shrimp with Penne Pasta and Grilled Asparagus

Red Bell Pepper Stuffed with Ratatouille

Choose One Dessert

Key Lime Pie

Flourless Chocolate Cake

Carrot Cake

Mascarpone Cheesecake

Bread Pudding

Choice of Two Entrees
Choice of Three Entrees
Menu#3
Amuse Bouche

A greeting from the chef, welcoming your guests to their dining experience

Choose Two Salads

Caesar Salad, Joey’s Cafe Salad, Spinach Salad, Greek Salad, Beet Salad

Choice of Entrée

All entrees served with chef’s appropriate starch and vegetable offering

Grilled Filet, Red Wine Sauce OKC Strip, Brandy Mushroom Red Wine Sauce

Cedar Plank Salmon

Rotisserie Chicken

Alaskan Halibut

Pork Chop, Sweet Apricot Ginger Glaze

Choose One Dessert

Key Lime Pie

Flourless Chocolate Cake

Carrot Cake

Mascarpone Cheesecake

Bread Pudding

Choice of Two Entrees
Choice of Three Entrees
Menu#4
Amuse Bouche

A Greeting from the chef, welcoming your guests to their dining experience

Choose Two Salads

Caesar Salad, Joey’s Cafe Salad

Greek Salad, Spinach Salad, Tomato Mozzarella Salad, Wedge Salad

Choice of Entrée

All Entrees served with chef’s appropriate starch and vegetable offering

Grilled Filet, Red Wine Sauce

Cedar Plank Salmon

Rotisserie Chicken

Seared Duck Breast, Strawberry Pomegranate Port Wine Sauce

Coriander Crusted Ahi Tuna

Alaskan Halibut

Chilean Sea Bass

Grilled Moroccan Rack of Lamb with Rosemary Red Wine Sauce

Choose One Dessert

Key Lime Pie, Flourless Chocolate Cake, Carrot Cake or Mascarpone Cheesecake, Bread Pudding

Choice of Two Entrees
Choice of Three Entrees