Catering Suggestions
We will go that extra mile to help you achieve that
special moment.
Let our experienced Catering Director and Chefs design that special menu, with the proper table colors, centerpieces and more.
Call Gordon at 760-568-1350 for more information
Any and all Menu’s can be customized for your budget
All Food and Beverage subject to 18% Service Charge
Breakfast Buffets
Continental Buffet
Fresh Sliced Seasonal Fruit
Fresh Baked Muffins and Danish
Chilled Orange and Grapefruit Juice
Fresh Brewed Coffee, Decaffeinated Coffee, Tea
(All served with Appropriate Condiments)
Plates, Napkins, and Plastic ware are provided
Minimum 50 people
The Grand Buffet
Chilled Juices, Orange, Grapefruit and Apple
Fresh Sliced Seasonal Fruit with Sweet Sauce
Assorted Cold Cereal and Milk
French toast with Syrup and Butter
Assorted Quiche du Chef
Smoked Bacon and Large Breakfast Sausage
Fresh Baked Muffins and Danish
Fresh Brewed Coffee, Decaffeinated Coffee, Tea
(All served with Appropriate Condiments)
Plates, Napkins, and Plastic ware are provided
Minimum 80 people
Breakfast Stations
Our Chef’s Attendant preparing any of the following, fresh to Order
Omelet Station with Assorted Meats, Cheeses, Vegetables and Salsa
Cheese Blintzes and Pancakes with a selection of Fruity Topping
(Full service china is available upon request)
Buffet Menu Selection’s
More than One (1) Entrée may be selected
Served with Mixed Green Garden Salad Bar with 2 Dressings
Fresh Vegetables, Rolls and Butter
Fresh Brewed Coffee, Decaffeinated Coffee, Tea or Iced Tea.
Fettuccini Primavera
With Fresh Vegetables served Alfredo Style
Chicken Cacciatore
Simmered with Fresh Tomatoes, Vegetables and Herbs with Parmesan noodles.
Ragout of Beef
Rich Style Beef Stew with Bow Tie Pasta
Breast of Chicken Eugenie
Sautéed Chicken topped with Ham and Mushrooms.
With Garlic Roasted Potatoes
Pasta Abbie
Capellini Pasta with Tomatoes, Basil and Fresh Garlic tossed on Olive Oil
Chicken Cutlet with Wild Mushroom Glaze
Broiled Chicken simmered in a Wild Mushroom Glaze
With Garlic Roasted Red Potatoes
Chicken Fricassee(Boneless) with Meatballs
Served Kosher Style-No Cream in this version
With Garlic Mashed Potatoes
Brisket Your Way (Barbecued, Cleveland or Traditional)
Sliced thin, so it is always tender
With Parsley Potatoes or Kasha Varnishkes
Salmon Florentine in Puff Pastry
Salmon Filet, Sautéed Spinach surrounded by Puff Pastry
Served with Saffron Rice
Chicken Roulade
Breast of Chicken filled with Wild Mushrooms
Served with Saffron Rice
Chicken Castorville
Breast of Chicken sautéed with Artichoke Hearts, Mushrooms and White Wine
With Blended Wild Rice
Tenderloin of Beef Béarnaise
Choice Filet Mignon grilled and topped with a rich Béarnaise Sauce with Fresh Tarragon
With Rosemary Roasted Potatoes
Vegetable or Beef Lasagna
Served with Garlic Bread
50 person minimum
Tuscan Chicken
Breast of Chicken Filled with Wild Mushrooms and Fresh Herbs Sautéed in Olive Oil
Served with Capellini Pasta with a Sun Dried Tomato Cream Sauce.
Beef Wellington
Tenderloin of Beef Wrapped in Puff Pastry with Mushroom Duxell and Pate
Served with a light Truffle Sauce and Rosemary Roasted Potatoes
Grilled King Salmon
Filet of Salmon topped with a Mild Dill Sauce and Garnished with Petite Shrimp
Served with Saffron Rice
Veal Chop
Broiled and Served with an Oyster Mushroom Sauce
Garlic Roasted Potatoes
Breast of Chicken Marengo
Sautéed Chicken topped with a White Wine Tomato Sauce
Hard Cooked Eggs, Petite Shrimp and Greek Olives
With Blended Wild Rice
Stuffed Veal Loin
Veal Loin filled with Apples, Eggplant and Fresh Herbs
Served with a Tarragon Butter Sauce and Rosemary Roasted Potatoes
Chicken Picatta
Breast of Chicken sautéed with Lemon, Capers, Mushrooms and White Wine
Served with Blended Wild Rice
Medallions of Pork Tenderloin
Sautéed with Port Wine and Currants
Served with Parsley Potatoes
Pork Tenderloin Sante Fe
Pork Tenderloins Marinated in Salsa, Char-broiled and Served with a Mole Sauce
With Spanish rice
Pork Roulade
Pork tenderloin Filled with Dates and Currants with an Apricot Cinnamon Glaze
Served with Rosemary Roasted Potatoes
Filet and Scampi
Tenderloin of Beef with Wild Mushroom Sauce and Shrimp Scampi sautéed with
Lemon and Garlic served with Parsley Potatoes
Salmon and Filet
Broiled Salmon with Dill Sauce and Beef Tenderloin with Demi Glaze
Served with Parsley Potatoes
Dessert Selections
Carrot Cake * Double Chocolate Cake * Chocolate Cream Cake * Boston Cream Pie
Strawberry Shortcake * Fresh Berries with Vanilla Cream * New York Style Cheesecake
Napoleon * Lemon Cake * Coconut Cake * Tiramisu
Many, Many more choices available.
(Sugar Free Dessert are also Available)
Themed Buffets
Buffets are a 100 people minimum
The Ultimate Deli Buffet
Marinated Grilled Vegetable Display
Fresh Sliced Seasonal Fruit Display
Mixed Green Garden Salad with 2 Dressings
Marinated Cucumbers and Bermuda Onions
Red Bliss Potato Salad Cole Slaw
Sliced Corned Beef, Fresh Turkey Breast, Rare Roast Beef, Pastrami and All Beef Salami
Cheddar, Jack, Sweet Munchie and Swiss Cheeses
Fresh Lettuce, Tomato, Bermuda Onions, Cucumbers, Pickles
Fresh Baked Challah’s, Rye and Sourdough Bread with Appropriate Condiments
Dessert Display of Assorted Cakes and Pies
The Great American Picnic Barbecue
Fresh Sliced Seasonal Fruit Display
Mixed Green Salad with 2 Dressings
Cole Slaw, Potato Salad and Baked Beans
Grilled Hamburgers, Hot Dogs, Chicken Breasts and Garden Burgers
Cheddar, Jack, Sweet Munchie and Swiss Cheeses
Fresh Lettuce, Tomato, Bermuda Onions, Cucumbers, Pickles
Fresh Baked Rolls and Buns with Appropriate Condiments
Ice Cream, Apple, Cherry and Mixed Berry Pies
Salad Extravaganza
Assorted Cheese Display
Caesar Salad with Grilled Chicken * Chinese Sweet and Sour Salad
Marinated Grilled Vegetable Salad
Pasta Salad with Artichoke, Tomato and Greek Olives
Chilled Poached Salmon with Tropical Salsa
Salad Nicoise with Raspberry Vinaigrette
Fruity Cole Slaw and Roasted Red Pepper Potato Salad
Fresh Baked Herb Breads and Rolls
Assorted Dessert Display
The Gold Rush Buffet
California Cheese and Fresh Fruit
Fresh Tortilla Chips with Pico de Gallo and Guacamole Dips
Marinated Grilled Vegetable Salad
Tomato and Bermuda Onion Salad
Mixed Green Salad with 2 Dressings
Red Snapper with Mushroom Sauce and Fresh Tarragon
Chicken Roulade with Monterey Jack Cheese Sauce
Roasted Prime Ribs of Beef with Creamy Horseradish Sauce
Red Bliss Potatoes with Roasted Garlic
Rice Pilaf with Onions, Mushrooms and Celery
Fresh Baked Breads & Butter, Chef’s Vegetable Medley,
Assorted Fresh Petite Fours
El Grande Fiesta
Tortilla Chips, Salsa Fresca, Sour Cream and Guacamole
Chilled Gazpacho Soup
Ensalada with Tomatoes, Roasted Corn, Black Beans and Salsa Ranch Dressing
Texas Caviar with Black Eyed Peas, Cilantro, Salsa and Peppers
Fajita Station with Beef and Chicken sautéed to order with Onion and Peppers,
Warm Corn and Flour Tortillas, Salsa Fresca, Sour Cream and Guacamole
Cheese Enchiladas with Ranchero Sauce
Chile Rellenos * Red Snapper Vera Cruz”
Fresh Refried Beans and Spanish Rice
Bread Pudding and Caramel Flan
Little Italy
Caesar Salad with Classic Caesar Dressing and Croutons
Antipasto Platter with Salami, Artichoke Hearts Marinated Mushrooms and Cheese
Tri-Colored Rotelli Pasta Salad with Pesto
Spinach and Mushroom Salad with Balsamic Vinaigrette
Marinated Grilled Chicken
Grilled Sausage with Tri-Colored Peppers and Rome Tomatoes
Orange Roughy with a Pepperoncini Sauce
Cheese Tortellini with Marinara Sauce
Focaccia Bread and Parmesan Cheese Sticks
*Fettuccini with Choice of Marinara, Pesto or Alfredo Sauce
Ratatouille (Eggplant, Mushrooms & Zucchini)
Dessert Display of Fresh Berries with Vanilla Cream
New York Style Cheesecake * Lemon Cake * Tiramisu Cake
Jewish Style Buffet
(Prepared Kosher Style)
Mixed Green Salad with 2 Dressings
Pickled Beets and Bermuda Onions
Cucumber and Fresh Dill
Eggplant Salad
Mixed Herring Platter
Mini Challah Rolls and Margarine
Roast Brisket of Beef with Natural Gravy
Salmon Florentine
Mini Jerusalem Lamb Brochettes
Apricot Glazed Chicken
Savory Lukshen Kugel
Seasonal Fresh Vegetables
Rosemary Roasted Potatoes
Dessert Display of Angel Food Cake, Fresh Fruits,
Assorted Cookies and Non-Dairy Ice Cream
(All Dairy and Pareve Menu’s are also Available)
The Texas Barbecue
Green Salad with Roasted Corn and 2 Dressings
Cole Slaw, Potato Salad and Baked Beans
Texas Caviar with Black Eyed Peas, Cilantro, Salsa and Peppers
Fresh Seasonal Fruit and Berries
Marinated Barbecue Chicken
Grilled Rainbow Trout
Seasoned Trip Tips of Beef
Baked Potatoes with Sour Cream, Butter and Chives
Corn on the Cobb
Corn Bread with Ortega Chiles and Cheddar Cheese
Dessert Display of Strawberry Shortcake, Apple Pie and Peach Cobbler
Hawaiian Luau
Hearts of Palm with Grenadine Cream Dressing
Mixed Green Salad with 2 Dressings
Ambrosia Salad with Coconut and Marshmallows
Fresh Fruit Display with Strawberry Banana Coulis
Lomi Lomi Salmon
Hawaiian Sweet Bread and Honey Butter
Marinated Pork Loin
Coconut Chicken with Mango Sauce
Mahi Mahi with Sweet and Sour Sauce
Stir Fried Vegetables
Saffron Rice with Macadamia Nuts
Dessert Display
Create a Buffet
Using all the above menu suggestions, as well as some suggestions
from the Catering Director, create your very own unique
Buffet for you and your guests.
This will be priced on the bases of what will be served.
All of the menus listed are designed to help influence you on that something special.
Sherman’s will be more then helpful in designing a custom menu for your special function and your budget
Hors D'oeuvres
All events are priced out individually.
* Indicates available in several versions
** Indicates very different
Action Station’s
Grilled Asian Shrimp Skewers with Pears
Buffalo Sliders with Fois Gras/Asiago on Brioche
Lomi Salmon and California Crab Rolls
Mini Pasta Station: Small Shell and Ditalini (sm. elbow)
Marinara and Alfredo Sauce, Parmesan Cheese, Onions, Mushrooms, Bacon, Tomato, Shrimp Meat, Basil and Cilantro.
Carved Tenderloin of Beef and Herb Roasted Turkey Breast:
Condiment selection: Mustards, Mayonnaise, Cranberry relish, BBQ Sauce, etc…
Flat bread pizza on a BBQ, finished on top of the camping grill and served on top of the black ceramic tiles which are set on top of a grill top being kept warm with the use of votive candles.
Mini Grilled Corned Beef Rubens with 1000 Island Spreading Sauce
Quesadilla Station
Grilled and filled with a variety of cheese and condiments
Table Displayed and/or Passed
Seafood Selection
White Gazpacho with Seared Lime Lobster Shooters
Lomi Salmon Chop Sticks**
Smoked Nova Salmon Roulade Pinwheels with Wasabi Cheese on Toasted Rye Baguette
Open-Face Canapé with Smoked Trout with Roasted Red Pepper Cheese
Tuna Tartar in Cucumber Boats
Push-ups. Crab salad, with layers of flavors.**
Example; bottom has guacamole; middle has southwest style crab salad, topped with cheese.
Stuffed Cherry Tomatoes with Crab Salad
Smoked Salmon Latkes with Chive infused Sour Cream*
Crab Salad Flower Pots**
Tuna Tartar in a Watermelon Tube**
Cold Poached Salmon (mini) served with Fresh Cold Dill Sauce
Lomi Salmon and California Crab Rolls*
Grilled Asian Shrimp Skewers with Pears*
Venezuelan Shrimp or Lobster Pot stickers with Pepper Oil Aioli**
Poultry Selection
Push-ups. Chicken salad, with layers of flavors.
Example; bottom has guacamole; middle has southwest style chicken salad, topped with cheese.
Mini Asian Tacos
(Won Ton tacos filled with Sesame Chicken Salad)
Duck Spring Rolls
Chicken Adobo Lumpia with Banana Mirin Dipping Sauce:**
Boneless Buffalo Wings on Bleu Cheese Celery Slaw**
Duck Empanada con Fresco**
Beef and Meat’s
Lamb Lollipops glazed with Roasted Garlic and Onion Glaze Jam
Single Bone Pork Skewers with Cajun Sweet BBQ Sauce
Lamb and Feta Meatballs
Torched Tenderloin of Beef on Crostini with Aioli Mayonnaise**
Assorted Tortilla Pinwheels, Meat filled
Texas Cones (Spiced Slaw, BBQ beef in Tortilla Cone)**
Prosciutto wrapped around ash goat cheese balls with a slice of charred mushroom.
Skewered and add a pickled vegetable like carrot.
Birria de Torta con Chico**
Conejo (Rabbit) Empanada**
Dairy and Vegetarian
Pate and Cheese Trays with Sliced Baguette (French and Rye Breads)
Mini Wild Mushroom Duxelles with Asiago Cheese
Gourmet Cheese Tray with toasted Crostini
Caprese Salad Canapés
Grilled Mixed Vegetable Platter with Asian Ketchup
Baba Ghanoush, Fried Eggplant Salad and Hummus’s
Chevre balls rolled in toasted nuts, placed on a skewer with roasted beet, Golden or Red.
Assorted Tortilla Pinwheels, Vegetarian filled
Wild Mushroom w/ Kasha Knish and Potato Onion Knish with Mustard Dipping Sauce
Fresh Traditional Hummus with Pita Chips
Cajun Deviled Eggs on Tortilla Chip Spoon
Chilled Potato cups with whipped potato and topped with Micro Basil**
Sake marinated Bruschetta**
Dessert Selections
Baked Alaska Lollipops**
Chocolate Fondue’s
Fried Cheesecake**
Bananas Foster
Cherries Jubilee
Assorted Petite Fours
Coconut Fried Bananas with Vanilla Maple Drizzle
Twix Cigars with Strawberry Glaze**
Vanilla Ice Cream with Mocha Cinnamon Bubbles**
Panna Cotta Bubble Bath**
French Toast Cube with Honey Maple Drizzle**
Budín de Pan (Grilled Bread Pudding Cakes) with Butter Rum Sauce**
Cordial Cocktail Shooters**
Pareve Menu Selection’s
Stuffed Mushrooms
Latkes (Potato)
Latkes (Zucchini and Potato)
Mock Chopped Chicken Liver
Matzo Ball’s in Vegetable Soup
Matzo Brei
Pasta Salad’s
Kasha with Bowtie Pasta
Pasta Marinara
Salmon (Nova, Gravlox or, Broiled)
Grilled Trout Almandine
Mahi Mahi Hawaiian
BBQ Cod (Cold plate)
Albacore Salad
Salmon Salad
Salad Nicoise Balsamic Vinaigrette
Wild Mushroom Strudel
Pasta with Tomato and Basil
Vegetable Salad’s of all types
Smoked Salmon Cakes with Garlic Mayonnaise
Egg Foo Yong
Spaetzel in Vegetable Sauce
Red Snapper Quenelles in a Genovese Sauce
Gefilte Fish Platter with Lettuce, Tomato & Bermuda Onions
Pickled Herring Platter (Made with 4 Types of Herring)
Hot Reception Stations
Carved Specialties
The following are carved to order and are served with Mini Rolls and appropriate condiments.
Beef Wellington Tenderloin with Wild Mushroom Demi-Glaze
Whole Roasted Tom Turkey with Orange Cranberry Relish
Country Ham with Honey Peach Glaze
Pork Loin with Papaya Chutney
Baron of Beef with Au Jus
Roast Prime Ribs of Beef
New York Strip with Demi-Glaze
Salmon Florentine with Hollandaise Sauce
Herb Crusted Leg of Lamb with Rosemary Mint Sauce
Pasta Italia Station
Cheese Tortellini, Capellini, and Fettuccini
Alfredo Sauce, Marinara Sauce and Pesto Sauce
Steamed Butter Clams, Sautéed Shrimp and Grilled Chicken
Al Dente Vegetables and Sun Dried Tomatoes
Fresh Baked Focaccia Bread and Cheese Bread Sticks
Fajita Suprema Station
Tender Chicken, beef or Shrimp with Sautéed Peppers and Onions
Pico de Gallo, Sour Cream, Fresh Guacamole and Jalapenos
Warm Corn and Flour Tortillas Cheddar and Monterey Jack Cheese
Orient Express Station
Beef and Chicken Sate
Vegetable Tempura
Peanut, Vegetable Sauces and Sweet and Sour Sauce
Eggroll and Fried Rice
For Shrimp Tempura
Salad Bars
Caesar Salad
Fresh Romaine Lettuce, Caesar Dressing, Garlic Shrimp, Steak and Chicken
Parmesan Cheese, Croutons and Tomatoes
Chef’s Desert Selection
Fajita Salad
Seasoned Shredded Beef and Chicken Strips, Crisp Iceberg Lettuce, Fresh Pinto Beans,
Onions Bell Peppers, Pico de Gallo, Cheddar and Jack Cheese,
Fresh Guacamole, Olive, Sour Cream and Salsa Ranch Dressing
With Flour Tortilla Baskets
Chef’s Desert Selection
Cobb Salad
Tender Chunks of Fresh Turkey Breast, Chopped Bacon, Egg, Tomato, Olives,
Bleu Cheese Crumbles and Avocado.
Served with Green Goddess Dressing, House Vinaigrette and Ranch Dressing
Chef’s Desert Selection
Oriental Salad
Marinated and Broiled Chicken, Twice Roasted Shredded Pork, Crispy Iceberg Lettuce
Napa Cabbage, Bean Sprouts, Scallions, Mushrooms, Mandarin Oranges and Bamboo Shoots
Served with Sesame Dressing, and Dressing of Choice.
Chef’s Desert Selection