Hugo's Gourmet Catering

Complete Banquet Buffets

Prices are based on a minimum of 50 people.  If guest count is less than the minimum required, price per person varies with each buffet. 

All buffets include coffee service, dinner rolls & butter. China, silverware & water goblets are an additional $4 per person.

The Floribbean

Butter Lettuce, Romaine and Spinach Blended with Hearts of Palm, Vine-ripe Tomatoes, Bermuda Onions, Avocados and Orange Segments Served with Duo of Dressings: Citrus Vinaigrette and Avocado Vinaigrette

Tropical Fruit Salad Topped with Mango Wedges, Strawberries and Sliced Almonds Topped with Coconut Crème Fraiche

Curried Seafood Pasta Salad

Display of Chilled Jerk Chicken Breast and Grilled Sweet Pineapple Salsa

Chilled (16-20) Shrimp w/Cocktail Sauce, Lemon Wedges & Tabasco

Mojo Marinated Roasted Pork Loin Basted with Apricot Mango Glaze Stuffed with Sun-dried Fruits,Caribbean Spices and Topped with Garlic Sautéed Onions

Pan-Seared Grouper Fillet with Key Lime Buerre Blanc

Sweet Potato Gratinée

Herb Marinated Grilled Vegetables

Desserts to Include Key Lime Pie, Guava and Cheese Pastries and Tres Leches Cake

South of the Border

Fresh Field Greens Topped with Diced Jicama, Sweet Tomatoes,  Spanish Onions and Cucumbers, with Cilantro Chile Vinaigrette and Crema Ranchero Dressing

Tequila Drunken Shrimp and Curried Rice Salad

Make-Your-Own Taco Bar Includes Soft and Hard Shell Tacos, Seasoned Ground Beef, Diced Tomatoes, Olives, Cheddar Cheese, Sour Cream, Guacamole, Shredded Lettuce and Homemade Salsa

Carne Asada, Marinated Flank Steak Grilled to Perfection,  Served with a Side of Chimichurri Sauce

Grilled Chicken Fajita Strips

Cumin and Garlic Braised Pinto Beans with Bacon

Annato Rice

Desserts to Include Caramel Flan and Fresh Churros

Sliced Tropical Fruit Platter with Grapes and Berries

Avian, Land and Sea

Butler-passed Hors d'oeuvres

Smoked Salmon and Dill Pinwheels on Pumpernickel Rounds

Mini Phyllo Cups Filled with Homemade Hummus, Topped with Asparagus Tips & Roasted Red Peppers

Roast Beef and Scallion Pinwheels with Horseradish Spread On a Rye Crouton Round

Dinner Buffet

Mesclun Mixed Greens Salad Topped with Sun-dried Cranberries, Crumbled Goat Cheese, Pignoli Nuts and Tear Drop Tomatoes and a  Duo of Dressings Include Citrus Orange Blossom Vinaigrette and Creamy Gorgonzola

Couscous Walnut and Roasted Vegetable Salad

Boneless Breast of Chicken Rollatini Filled with Asparagus, Roasted Red Pepper; Glazed with Pinot Grigio Sauce

Gaucho Flat Iron Steak Drizzled with Chimichurri Sauce

Snapper San Juan wiht Chile Tomato Rum Sauce

Baked Zucchini Parmesan

Rosemary Roasted New Potatoes

Baskets of Fresh Petit Pain Rolls with Butter Chips Set on Each Table

Chocolate Fudge Indulgence

Fruit Tartlettes

“Heaven on Earth”

Reception/Cocktail Hour

Teriyaki Scallops Wrapped in Bacon

Mini Beef Wellington

Potato Noodle Crusted Shrimp with Key Lime Cocktail Sauce

Cumin Dusted Scallops with Papaya Orange Compote

Phyllo Cup Filled w/Garlic Hummus, Asparagus Tip & Roasted Peppers

Dinner

Pre-set on Dinner Tables:

Mixed Baby Field Greens Topped with Sun-dried Cranberries, Vine-ripe Tomatoes, Pignoli Nuts and Poached Chilled Asparagus, With a Side of Raspberry Basil Vinaigrette

Carving Station (chef-attended)

Rib Eye of Beef Au Jus, Peppercorn and Whole Grain Mustard Crusted Rib Eye, Sliced to Order by a Uniformed Chef and Served with Sides of Creamy Horseradish Sauce, Dijon Mustard and Au Jus; complete with Silver Dollar Rolls

Italian Pasta Station (chef-attended)

Duo of Pastas (farfalle & penne), Sautéed to Order with an Incredible Array of Toppings to Include:   Portabella Mushrooms, Sun-dried Tomatoes, Kalamata Olives, Fresh Diced Tomatoes, Pignoli Nuts, Chicken Breast, Mild Italian Sausage, Scallions, Garlic, Fresh Basil, Crushed Red Pepper, Homemade Pesto, Marinara and Alfredo Sauces

Mashed Potato Station (chef-attended)

Homemade Mashed White Potatoes and Sweet Potatoes Piped Into Martini Glasses With an Array of Toppings to Include:   White Cheddar, Sharp Cheddar, Chives, Bacon Cracklings, Sour Cream, Whipped Butter, Cinnamon Butter, Brown Sugar, Chopped Cinnamon Almonds

Served Buffet-style in Chafing Dishes

Pan-seared Boneless Chicken Breast w/a Light Pinot Grigio Cream Sauce

Steamed Seasonal Vegetables Drizzled w/Rosemary Garlic Olive Oil

Petit Pain Rolls with Whipped Butter

Coffee and Tea Station

Peanut Island Luau

Butler-Passed Appetizers

Mini Vegetable Spring Rolls with Curried Papaya Chutney

Tuna Carpaccio with Tropical Pesto on Crouton Rounds

Mini Mango-glazed Shrimp Kabobs

Gingered Crabmeat Rangoon, Homemade with Wonton Wrappers Served with a Side of Pineapple-Orange Sauce

Dinner Menu

Oriental Mixed Salad Greens Sprinkled with Bamboo Shoots, Sliced Water Chestnuts, Bean Sprouts, Pear Tomatoes, Julienne Cucumbers and Carrots With Mango-Scallion Vinaigrette and Ponzu Vinaigrette

Chicken Scallopini with Piña Colada Sauce

Chilled Cucumber, tomato and Onion Salad Tossed with Cilantro Vinaigrette

Assortment of Hand-rolled Sushi Including Tataki Tuna, Shrimp Cakes and California Rolls;  Complete with Wasabi, Pickled Ginger & Soy Sauce

Aromatic Jasmine Rice

Bamboo Steamed Vegetables Drizzled with Cilantro Lemongrass Oil

Tenderloin of Beef Stir-Fry Tossed with Straw Mushrooms, Baby Corn, Bok Choy and Thai Chili Pepper Marinade

“Piece de Resistance”

Whole Roasted Pig Served on Banana Leaves With a Side of Fresh Rolls, Curried Pineapple Salsa and Mustard

Pineapple Tree with Fresh Fruit Kabobs

Cornucopia “Horn of Plenty”

(Cocktail Reception -45 minutes)

Domestic Cheese Display to Include:   Goat Cheese, Gorgonzola, Wisconsin Cheddar, Swiss and Jalapeño Jack Paired with Fresh Strawberries, Seedless Grapes and Sweet Melon

Butler-Passed Hors d'oeuvres

Mini Pineapple Chicken Kabobs with Honey-ginger Glaze

Mojo Basted Pork Tenderloin and Sweet Pepper Kabobs

Vegetarian Spring Rolls Served with Wasabi Cream Dipping Sauce

Dinner Buffet

Tossed Garden Salad Topped with Radish Flowers, Julienne Carrots, Kalamata Olives, Sliced Cucumbers, Red Onions and Vine-ripe Tomatoes, Served with Olive Italian Vinaigrette and Creamy Ranch Dressings

Pasta Primavera Salad

Roasted Garlic Smashed Potatoes

Mixed Vegetable du Jour Consisting of Carrots, Broccoli, Sweet Red Peppers Sautéed in Sweet Butter

Carne Asada Steak (skirt) Lime-Marinated and Topped with Onion Chimi Sauce

Chicken Marsala  with Sautéed Mushrooms

Tilapia Fillet Rollatini Filled with Fresh Asparagus, Roasted Red Peppers and Caramelized Onions Atop Key Lime Tarragon Buerre Blanc Sauce

Rice Pilaf

Basket of Assorted Rolls and Whipped Butter

Mini Chocolate Covered Eclairs

Chocolate Covered Strawberries

Coffee and Tea Service

America’s Melting Pot

Cocktail Reception

Pineapple Shrimp Kabobs with Sweet & Sour Sauce

Mushroom Caps Stuffed with Lemon Butter Spinach and Topped with Fontina Cheese

Smoked Ham and Cheese Pinwheels on Pumpernickel Toast Rounds

Dinner Buffet (Stations)

Latin Station

Empanaditas de Carne, Arroz con Pollo w/Pulled Chicken and Carne Asada (Skirt Steak w/Chimichurri Sauce)

Oriental Station

Fresh Vegetable Stir-fry Sautéed w/Fresh Ginger, Garlic and Soy Sauce

Hand Rolled Sushi to Include:  California Rolls, Shrimp Rolls and Ahi Tuna Rolls with all Condiments

Italian Station

Penne & Linguine Pasta Cooked to Order with an Array of Ingredients to Include Italian Sausage, Sliced Chicken Breast and Little Neck Clams Black Olives, Tomatoes, Scallions, Garlic, Basil and Mushrooms Homemade Marinara and Alfredo Sauces

Tossed Garden Salad Topped with Vine-ripe Tomatoes, Garlic Croutons, Cucumbers and Shredded Carrots, Served with a Side of Homemade Italian Vinaigrette

Fresh Rolls with Whipped Butter

Coffee and Tea Service Station

Sliced Tropical Fruit Display with Watermelon Carving

Casual Affair

Butler-passed

Smoked Ham and Chive Pinwheels

Chicken Satay with Spicy Peanut Sauce

Mini Beef Tenderloin Wellingtons

Maryland Crabmeat Stuffed in Mushroom Caps

Japanese Breaded Mahi-Mahi with Wasabi Cream Sauce

Displayed

Crudité Vegetable Display 

 A Mélange of Fresh Garden Vegetables to Include:   Asparagus, Broccoli, Pear Tomatoes, Zucchini, Yellow Squash, Cauliflower, Celery and Carrots Duo of Homemade Dips Including Spinach Parmesan & Sundried Tomato and Kalamata Olives

Carving for Carnivores

Chef-attended Carving Station Includes a Savory 7-herb Rubbed All White Boneless Turkey Breast And our Dijon Grain Mustard Basted Roast Beef; Sliced to Oder by a Professional Chef ; Served with Fresh Sliced Silver Dollar Rolls, Dijon Mustard, Horseradish Cream,  Cranberry Sauce and Au Jus

Dessert Station

Assorted Mini Pastries, Cannolis and Cookies

Served with Regular and Decaf Coffees

Land of the Rising Sun

Butler-passed Hors d’oeuvres

Tempura Shrimp with Citrus Dipping Sauce

Steamed Dumplings

Chicken Tempura

Dinner Buffet

Mixed Baby Greens Salad  Topped with Enoki Mushrooms, Soybeans, Snow Peas, Tear Drop Tomatoes And Julienne Carrots; Duo of Homemade Dressings Include Miso Soy Vinaigrette & Citrus Ginger Vinaigrette

Soba Noodle Salad with Julienne Tri-color Peppers and Ginger Vinegar

Sushi Rolls Handmade with the Freshest Ingredients Served with a Side of Wasabi Soy Sauce and Pickled Ginger

(Chopsticks Available)

Pepper Sirloin Steak

Teriyaki Chicken  Topped with Fried Rice Noodles

White Rice

Asian Noodle Stir-fry

Bamboo Steamed Vegetables Drizzled with Cilantro Lemongrass Oil

Coffee & Hot Tea Service

Twilight in Tuscany

Fruit and Cheese Display Consisting of Sliced Seasonal Fruit with Imported Italian Cheeses, Grapes and Berries Served with Assorted Crackers and Baguettes

Antipasto Tuscano Display

An Array of Tuscan Meats Including Mortadella, Cappicola, Proscuitto and Salami Drizzled with Extra Virgin Olive Oil Surrounded by Grilled Italian Squashes and Roasted Red Peppers

Butler-passed Hors d'oeuvres (3)

Funghi e Spinacci Con Fontina (Mushroom Caps Filled with Lemon Butter Spinach and Fontina Cheese)

Bruschetta di Pomodoro Con Basilico (Diced Vine-Ripe Tomatoes, Garlic, Olive Oil and Fresh Basil) Accompanied by Sliced Baguettes

Carciofi Con Fagioli (Artichoke Bottoms Filled with a White Bean and Roasted Eggplant Tomato Mousse)

Entrées

(Served in Chaffing Dishes)

Lobster Ravioli with cognac Crabmeat Cream Sauce

Shrimp Scampi with Linguini

Chicken Scallopini with Lemon Caper Picatta Sauce

Chef-Attended Pasta Station

Penne and Linguine Pasta Sautéed to Order with an Assortment of Ingredients to Include Vine-Ripe Tomatoes, Scallions, Portabella Mushrooms, Sun-dried Tomatoes, Grated Romano Cheese, Chopped Garlic, Fresh Basil, Pignoli Nuts, Sliced Chicken Breast, Olive Oil and a Choice of Marinara and Alfredo Sauces

(Add shrimp for $3.00 more)

Nona’s Cannolis and Italian Cookies

Meat Lover’s Dream

Sliced Tropical Fruit and Cheese Display To Include Seasonal Melons, Berries and Exotic Fruits ; Imported and Domestic Cheese to Include Gorgonzola, Goat Cheese, Manchego and Cheddar Served with Crackers and Baguettes

Dinner Buffet

Tossed Garden Greens Salad Topped with Fresh Vegetables and Served With a Duo of Dressings to Include Cumin Garlic Ranch and Olive Herbed Vinaigrette

Honey Gingered Butternut Squash

Steamed Green Beans with Fresh Garlic and Olive Oil

Chicken Cutlets with a Lemon Tarragon and a White Wine Cream Sauce

Prime Rib au jus Carved to Order By a Uniformed Chef

White Cheddar Mashed Potatoes

Basket of Rolls and Butter Rosettes on Each Table

Coffee and Tea Station

*A chef's fee of $150 will be applied to all menus specifying a chef in attendance.