Specialty Buffet will Include

• Choice of four meats - Choice of three hot sides
  
  
• Choice of three table sauces - Choice of four relishes
  
  
• Choice of two hors d' oeuvres - Flat bread or Dinner rolls
  
  Romaine Slaw and Spinach with two vinaigrettes
  
  
• Six to eight hours service - One cook for every fifty guests
  
  
• Buffet tables linen and white table skirting
  
  
• One white linen napkin for every guest
  
  
• One white table linen with color overlay for every eight guests (from personal inventory)
  
  
• China dinner plate - Stainless dinnerware
  
  
• Table glassware - 12 x 12 mirror for ea. guest table
  
  
• Help coordinate the rental needs of tables and chairs
  
  
  Table settings, linen packages, and chairs upgrades are available at rental price. We sub-contract the rental needs of equipment through Pleasanton Rentals. Delivery and retrieval charges will apply.
  
  
  Also Posada Catering will provide:
  
  One service personnel for every 20 guests, hourly rate $22.00 per hour for each service personnel.
  
  Click Details for complete information.
  
  Details
  
  
  
  telephone: (925) 337-4047 Eduardo 
  e-mail: chef@posadacatering.com

South America Style Rotisserie

Starts at $42.00 per person
(minimum order of 50 guests)

Selection of different meats served straight from the fire. Rodizio Style.

The concept is to serve a wide variety of meats individually grilled and brought to you on sword size skewers and carved at your table.

Meats will be completed and complemented with hot and cold side dishes with relishes, sauces, and vinaigrettes displayed buffet style.

Definitions:

Churrasceria is the name to describe a restaurant
that serves meat mostly grilled.

Rodizio is the method of serving different cuts of meats.

Buffet Choices:

Hors d' oeuvres (choose two)

• Rustic Bread wih Dark Chocolate, Olive Oil, and Salt
• Olives Marinated in Orange and Thyme-Infused Olive Oil
• Kalamata Olives with Pickled Onions and Sweet Peppers
• Green Olives filled with Roasted Peppers and Anchovy
• Pineaple and Jicama with Cilantro
• Salt and Pepper Tostaditas with Mole and Queso Cotija
• Roasted Red Bell Peppers with Sherry Vinegar
• Oranges in Red Wine
• Cherry Tomato and Watermelon Skewers
• Pineapple-Strawberries and Chocolate Fondue

Meat Selection (choose four)

• Smoked Santa Maria Tri-Tip three hour mesquite smoked
• Chipotle-Rub NY Loin open fire grilled
• Herb-Crusted NY Loin grilled with five fresh herbs
• Szechwan Sirloin marinated in asian flavors
• Southwest Sirloin seasoned with chile-rub
• Red-Chile Chicken Breast cooked with adobo in corn husks
• Jerk-Rub Chicken Thigh marinated in citrus juices
• Adobo Pork Tenderloin marinated in vinegar red chile paste
• Grilled Blacken Sea Scallops seasoned with cajun spices
• Five Pepper Corn Shrimp marinated in asian flavors
• Tequila Salmon marinated in citrus juices with tequila
• Portuguese Linguica smoked sausages
• Mexican Chorizo pork sausages
• Butterflied Leg of Lamb marinated with sesame-ginger

Table Sauces Selection (choose three)

• Cilantro-Mint Chimichurri
• Mole Rojo
• Roested Yellow Pepper Mole
• Chile-Ancho and Blackberry Mole
• Tomatillo-Cilantro-Roasted Poblanos
• Chipotle-Tomato
• Bourbon-New Mexico Chile
• Mango Havanero
• Chile Arbol-Tomatillo
• Table BBQ Sauce
• Cilantro-Pumpkin Seed
• Chile Rojo-Mushroom Sauce

Hot Sides Selections (choose three)

• Roasted Baby Bellas
• Roasted Mushrooms in Marsala Sauce
• Sweet and Hot Marinated Mushrooms
• Flautas chichen or beef
• Mesquite Smoked Vegetables
• Warm Vegetables with Herbs de Province
• Brothy Black Beans
• Chayote Succotash
• Couscous and Toasted Nuts with Roasted Poblanos
• Roasted Garlic-Sweet Corn Tamale
• Roasted New Potatoes with Chimichurri Sauce
• Whipped Potatoes with Cilantro Pesto
• Green Onion Puree Potatoes
• Spanish Saffron Rice with Red Beans
• Classic Red Tomato Rice with sweet peppers
• White Rice Fresh Herb Pilaf with roasted corn
• Creamy Green Chile Rice with roasted rajas

Relish Selection (choose four)

• Mixed Tomato
• Tomato-Caper-Olives
• Pickled Onion-Caper-Olives
• White Bean-Roasted Poblano
• Avocado-Cherry Tomato Relish
• Tomato Basil
• Charred Corn-Smoked Chile
• Black Olive-Feta
• Mango-Serrano-Scallion
• Jicama Pinapple-Cilantro
• Roasted Corn-Roasted Rajas
• Roasted Corn-Black Beans-Zucchini
• Grilled Vegetables

Buffet will include Romaine Slaw and Baby Spinach
(choose two vinaigrettes)

• Mango-Mint
• Fresh-Herbs
• Creamy Balsamic
• Citrus-Basil
• Caper-Parsley
• Roasted Poblano
• Clamo-Orange
• Cilantro-Citrus
• Lime-Garlic
• Sweet Tomato
• Roasted Garlic
• Red Chile Oriental

Sample Menus

• Stacey Menu - This menu was created for a wedding with 130 Guests
• Susan Menu - This menu was created for a Birthday party with 50 Guests