BUCKLEY'S GOURMET CATERING, MARTHA'S VINEYARD
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Sample Buffet Menus

Sarah's Menu

Stationary Items
Buckley’s Just Chillin’ 
Raw Bar featuring Katama Bay Oysters of the Half Shell and Old Bay Spiced Shrimp served with Scratch-Made Cocktail Sauce, Classic Mignonette, and an Assortment of Hot Sauces 

Passed Hors d’Oeuvres
  Palm Beach Cheese Puffs
Ahi Tuna Poke on a Wonton Crisp with Avocado Cream garnished with Micro Cilantro
Zucchini Fritters with Basil Aioli
Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto 
​Asian Spiced Shrimp with Sweet Chili Sauce 

1st Course Salad

Fresh Greens with Orange Segments, Sliced Almonds, Pomegranate and Chives with a Honey-Lemon Vinaigrette

Dinner Buffet
  Grilled Beef Tenderloin served with MVM Wild Mushroom Demi-Glace and Béarnaise Sauce
Local Roasted Cod with Sauce Puttanesca
Chive & Parmesan Risotto 
Grilled Vegetable Platter to include Portobello Mushrooms, Zucchini, Summer Squash, Red, Orange and Yellow Bell Peppers, Asparagus, and Eggplant Drizzled with an Aged Balsamic Reduction

Dessert
Toffee Crunch Brownies 
Chocolate Covered Strawberries
An Assortment of Fresh Baked Cookies



​Taylor's Menu

Passed Hors d’Oeuvres
Atlantic Cod Cakes with Cilantro Aioli
Mexican Street Corn Fritters with Cotija-Lime Crema
Local Bay Scallops wrapped in Bacon with Maple Dijon Cream Sauce
Korean Braised Short Rib Tacos topped with Asian Slaw and Gochujang Aioli
Shrimp Toast with Sweet Chili Sauce 

Dinner Buffet
Herb Encrusted Roasted Rib-Eye Sliced to Order
Grilled Local Black Sea Bass with Fresh Lemon and Caper Sauce
Potatoes Au Gratin
Soy Roasted Asparagus
Caesar Salad with Homemade Croutons and Shaved Parmesan Curls
Citrus Salad with Butter Lettuce, Red Cabbage, Avocado, Grapefruit and Orange Segments, and Slivered Red Onion in a Honey-Sherry Vinaigrette



Maggie's Menu

Stationary Hors d’Oeuvres
Fresh Fruit and Cheese Display Featuring Domestic and Imported Artisan Cheese Garnished with Red and Green Grapes, Fresh Berries, Salted Almonds, and Tart Apple Slices Served with an Assortment of Crackers and French Bread 

Passed Hors d’Oeuvres
Fresh Tomato and Basil Bruschetta
Crab Cakes with Sauce Remoulade
Thai Coconut Chicken Satay with Spicy Peanut Dipping Sauce

Savory Pastry of Andouille Sausage with Caramelized Onion and Creole Mustard
Lobster-Corn Fritters with Spicy-Creamy Sauce 

1st Course Salad 
Fresh Crispy Greens with Sliced Pears, Candied Walnuts, Crumbled Gorgonzola, and Thinly Sliced Red Onion in a Balsamic Vinaigrette

Dinner Buffet
  Grilled Atlantic Swordfish topped with Blistered Tomato & Garlic Confit

Roasted Chicken Breast with a Herbed Shallot Pan Sauce
Creamy Scallion Mashed Potatoes
Steamed Green Beans with Pear Tomatoes Tossed in a Light Tarragon Dressing
An Assortment of Roasted Seasonal Vegetables 



Jamie's Menu 

Stationary Items
Buckley's "Just Chillin'" Raw Bar Boat featuring Local Oysters, Lobster Tails, and Snow Crab Claws
and Little Neck Clams on the Half Shell with Spiced Shrimp and Cocktail Sauce


Sushi Station: California, Spicy Tuna, and Veggie Sushi Rolls with Pickled Ginger and Wasabi

Mugs of Classic New England Clam Chowder served with Oyster Crackers & Cracked Pepper

Passed Hors d'Oeuvres
Demitasse of Lobster Bisque
Zucchini Cakes with Herbed Goat's Cheese and Pickled Tomatoes
Philly Cheesesteak Eggrolls
Miniature Braised Beef Tacos with Pickled Red Onion and Poblano Crema
A Tasting Spoon of Low Country Shrimp and Grits


1st Course Salad
Summer Panzanella Salad with Burrata and Fresh Basil

Dinner Buffet 
Marinated and Grilled Hanger Steak with Chimichurri
Sea Bass with Fresh Herbs and Fennel in a Lemon White Wine Sauce 
Summer Corn Risotto
Heirloom Tomatoes and Haricot Verts Tossed with a Basil Vinaigrette
Whole Roasted Golden Carrots with Gremolata



  • Home
  • Cocktail Parties
  • Dinners
  • Weddings
  • Praise
  • ABOUT US
  • Contact