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Cambridge Catering: hot buffet collection
served hot in chafers, 15-person minimum (may require 24 hour notice)

menu cento 
pan seared ny steak – red wine pan sauce
maple mustard salmon – fresh thyme & cider vinegar
rosemary gemstone potatoes – sea salt & freshly ground black pepper
balsamic roasted tomatoes – fresh flat leaf parsley
brick oven breads
chef's salad & dessert of the day

menu duecento
sautéed chicken & balsamic cream sauce – wild mushrooms & fresh thyme
seared red snapper – thyme, parsley & tangerine zest
black rice & farro – sno peas, sliced chile & viognier
kale & mushroom saute – cremini mushrooms & sweet roasted garlic
brick oven breads
chef's salad & dessert of the day

menu trecento
chicken parmigiana vino blanco – roasted tomato & extra virgin olive oil
lemon broiled catfish – thyme & fresh bread crumbs
farro risotto – sliced mushrooms & white wine
zucchini sauté – virgin olive oil & pecorino romano
brick oven breads
chef's salad & dessert of the day

Cambridge Catering, Hot Buffet Collection

menu quattrocento
eggplant manicotti (pasta free) – creamy pesto & toasted Pignoli nuts
veal involintini – pencil asparagus & melted camembert cheese
farfalle & white wine – fresh thyme & golden corn kernels
grilled white balsamic cauliflower – fresh basil & olive oil    
brick oven breads
chef's salad & dessert of the day

menu cinquecento
roasted pesto tilapia – chopped tomato & fresh lemon
balsamic glazed lamb meatloaf – fresh herbs & balsamic reduction
skillet cannellini beans – fresh thyme & sweet roasted garlic
mascarpone mashed – Yukon gold potato & sweet corn
brick oven breads
chef's salad & dessert of the day

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All Pricing and Availability Subject to Change without Notice! Please Contact Us to Confirm Today's Market Pricing.