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Southwestern Picnic Menu
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ENTREES
MENU I
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Quarter Pound Burgers Grilled juicy burgers served with sliced onions, tomatoes, crisp lettuce and pickles. All Beef Hot Dogs Grilled and served with diced onions and other condiments. Sloppy Joes Seasoned ground chuck in a rich tomato sauce. Served on a large Kaiser bun. |
Bratwurst Grilled to perfection, with or without Sauerkraut and Horse Radish mustard. Italian Sausages Grilled to perfection with grilled Vidalia Onions. Coney Island. Grilled all beef hot dogs Served with a special Coney sauce |
MENU II
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BBQ Chicken Seasoned and grilled on an open flame and basted with Diana's own award winning BBQ sauce. Galveston Chicken Rubbing spices is what gives this grilled chicken its extraordinary flavor. Chicken Fajitas Delicious Mexican style chicken breast seasoned and grilled, sliced, and served in a flour tortilla. Broasted Chicken Diana's signature tender golden chicken with her own blend of spices. Excellent for a summer picnic. |
BBQ Country Style Pork Ribs Tender & meaty pork ribs basted and grilled with Diana's own award winning BBQ sauce. Roasted Pulled Pork Slowly roasted, pulled pork simmered in Diana's award winning barbecue sauce (w/or w/ out sauce) Texas BBQ Beef Tender all American beef simmered in Diana's award winning barbecue sauce. |
MENU III
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Marinated Grilled Skirt Steaks Served with onions and green peppers on a soft flour tortilla, w/salsa. Porter House Steaks Grilled to your liking. |
Rib Eye Steaks Grilled to your liking. T-bone Steaks Grilled to your liking. | |
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TATERS & VEGGIES
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Baked Potatoes Served with butter, sour cream & chives. Boston Baked Beans A secret recipe makes these beans the ultimate! Peas and Carrots Sweet peas and diced carrots a lovely combination. |
Macaroni and Cheese Homemade, thick, and creamy. Every ones favorite. Sweet Corn On The Cobb Fresh sweet corn cooked to perfection with butter and fixins. Sweet Kernel Corn Fresh sweet corn, every ones favorite. |
SALADS
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Tossed Garden Salad Fresh, crisp, lettuce with three dressings. Taco Salad Crisp, lettuce, cheese, tomatoes with Diana's Mex. taco meat & a mild dressing & taco chips. Cream Cole Slaw Shredded cabbage with Diana's Special slaw dressing. Italian/Vegetable/Pasta Rainbow Rotini Pasta w/ assorted veggies in an Italian dressing. |
Waldorf Salad Red Delicious apples, golden raisins in a whipped dressing. Cucumbers & Sour Cream Fresh cucs. w/sweet onion in a delectable seasoned dressing. Macaroni Salad Macaroni Salad An old fashioned favorite, elbow mac w/ a wonderful salad dressing. Vegetable Tray Crisp carrots, celery, cauliflower, broccoli & radishes with a Ranch dip. |
Three Bean Salad Green, yellow & kidney beans with celery in a light sweet dressing. Potato Salad An old fashioned recipe with a homemade dressing. Fresh Fruit Platter Watermelon, canalope, red & green grapes, topped with strawberries. (in season) Pico De Gallo Fresh diced tomatoes, sweet onions, jalapeno peppers, cilantro, w/ other spices.
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BREADS
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Soft Rolls BBQ Buns |
Rye Rolls Whole Wheat Rolls |
Soft Flour Tortillas Corn Tortillas |
SWEET THINGS
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Cakes Carrot/Cream Cheese Frosting Coconut Layer Texas Sheet White Pineapple up side down Crisps Apple Cherry Blueberry Peach
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Cookies Chocolate chip Oatmeal Peanut Butter Decorated Pumpkin Cobbler Apple Peach
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BEVERAGES
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Punch Lemonade |
Iced Tea Orange Drink |
THE FOLLOWING ARE INCLUDED IN THE PER PERSON MENU PRICE:
- Diana's Catering will be responsible for delivery, set up, maintenance, and removal of all catered items.
- Disposable flatware includes: forks, knives, spoons, plates, cups and napkins will also be provided.
- Linen buffet tables and punch/dessert table, also including a floral centerpiece.
| Per Person |
Price & Item Selections |
Menu I $9.25 |
2 Entrees + 1 Taters & Veggies + 2 Salads + Includes Relish Tray + 1 Bread + 1 Dessert + 2 Beverages |
Menu II $10.50 |
2 Entrees + 1 Taters & Veggies + 2 Salads + Includes Relish Tray + 1 Bread + 1 Dessert + 2 Beverages |
Menu III Mkt. |
1 Entree + 1 Taters & Veggies + 2 Salads + Includes Relish Tray + 1 Bread + 1 Dessert + 2 Beverages |
PRICING IS BASED ON 30 OR MORE PERSONS SERVED BUFFET STYLE. *ALL PRICES SUBJECT TO CHANGE WITHOUT NOTICE* Feb 01-2007 |
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MEXICAN MENU
ENTREES
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Carne Asada/Cared Roast Beef (add $1.00 pp) Carne Guisada (in gravy) Burritos Beef Chicken Pollo Asado/slow roasted chicken Tamales (add $1.00 pp) Puerco Asado/Slow Roasted Pork Fajitas (chicken or beef |
Enchiladas Cheese Ground Beef Chicken Enchilada Casserole Cancun Shrimp (Mkt.) Tacos Tostadas Chicken In Mole Sauce |
HOT ITEMS
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Mexican Rice Chicken with Rice Fideo (vermicelli) |
Refried Beans Frijoles Ala Chara Hot Nachos (cheese & chips) |
SALADS
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Tossed Garden Salad Seven Layer Salad Taco Salad Pico de Gallo Salsa (mild or hot) Fresh Fruit (in season) Potato Salad |
Macaroni Salad Italian Vegetable-Pasta Chicken-Pasta Waldorf Fruit Salad Parfait Vegetable Tray & Dip |
BREADS
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Dinner Rolls White Bread |
Corn Tortillas Flour Tortillas |
HOMEMADE DESSERTS
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Cakes Banana Carrot-Cream Cheese Coconut Layer Texas Sheet White Pineapple Up-Side Down Crisps Apple Cherry Blueberry
Empanadas Pumpkin Apple Pineapple |
Cookies Chocolate chip Oatmeal Peanut Butter Decorated Pumpkin Mex. Wedding Cookies: Bunuelos
Puddings Chocolate Lemon Vanilla Butterscotch
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BEVERAGES
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Coffee Punch |
Iced Tea Lemonade |
THE FOLLOWING ARE INCLUDED IN THE PER PERSON MENU PRICE:
- Diana's Catering will be responsible for delivery, set up, maintenance, and removal of all catered items.
- Disposable flatware includes: forks, knives, spoons, plates, cups and napkins will also be provided.
- Linen skirted buffet tables and punch/dessert table, including a floral centerpiece, accompanied by theme oriented decorations.
| Per Person |
Price & Item Selection |
| $9.25 |
1 Entree + 2 Hot Items + 1 Salad + 1 Bread + 1 Dessert 2 Beverages |
| $10.50 |
2 Entree + 2 Hot Items + 2 Salad + 1 Bread + 1 Dessert 2 Beverages |
| $11.75 |
2 Entree + 3 Hot Items + 3 Salad + 1 Bread + 1 Dessert 2 Beverages |
PRICING IS BASED ON 75 OR MORE PERSONS SERVED BUFFET STYLE *ALL PRICES SUBJECT TO CHANGE WITHOUT NOTICE* February 01 2007 |
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