Lunch Buffet

Iverson Catering is not just for dinner, y’all. Whether you need to feed 120 golfers at the turn during a fundraising golf tournament on the Ocean Course, 50 busy doctors who were kind enough to attend your pharmaceutical sales presentation, 10 executives during a board meeting, or 500 guests at a customer appreciation event, we can provide you with a fresh, innovative buffet of organic, refreshing cuisine that will leave your guests energized, and ready to move forward into the rest of their afternoon. Our staff is prepared to remain on-site to provide you with VIP service, or we can simply drop off fresh meals that are ready to eat. Our customized lunch menus are created to fit both your style and budget. Contact us today at info@iversoncatering.com or toll free at 877.476.7070 to book your next lunch buffet.

Lunch Buffet Menu One:

INNOVATIVE LUNCH BUFFET

Warm Salad of Local Creek Shrimp

Made with Chinese long beans and roasted shallots
Finished with a whole grain Dijon vinaigrette

Salad of Mixed Field Greens

Tossed with roasted farmers market vegetables and broiled teardrop tomatoes
Finished with a honey balsamic vinaigrette

Jicama Coleslaw

Made with julienne red onion, carrot, and local honey

Chef Carved Citrus Soy Marinated Flank Steak

Accompanied by a Maderia demi glace, flavored aiolis, organic spinach, tomatoes, and sandwich breads

Bourbon Smoked Chicken Salad

Accompanied by fresh croissants, shaved red onion, and fire roasted peppers

House Made Taro Root Chips

Seasoned with truffle salt

Platters of Fresh Baked Brownies, Cookies, and Lemon Bars

Topped with fresh berries and spun sugars

Lunch Buffet Menu Two:

INNOVATIVE LUNCH BUFFET

Baby Spinach Salad

Tossed with caramelized Vidalia onion, julienne peppers, and patty pan squashes
Acccompanied by a warm white balsamic vinaigrette

Roasted Beet Salad

Made with fresh red and gold beets, and tossed in a opal basil pesto

Grilled Organic Chicken Sandwiches

Made on marble rye with heirloom tomatoes, fresh field greens, smoked Gouda cheese, fire roasted peppers, and a honey-lime aioli

Jumbo Lump Crab Risotto

Made with asparagus tips, julienne carrots, and an Old Bay oil

Platters of Key Lime Tartlets and White Chocolate Mousse

Finished with candied lime zest and sun dried Bing cherries