Entrees:

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Slow Roasted Pork Carnitas

 

Oven Roasted Margarita Lime Chicken

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Side Options:

 

Jasmine white rice seasoned with lime and fresh cilantro

 

Baja Style Mexican Rice

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Seasoned Black Beans 

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Our Signature Creamy Refried Beans

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Spanish Caesar of Fresh greens, Avocado lime dressing with crispy tortilla strips

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Pineapple Slaw, with fresh tomato, red onion, avocado, and jalapeño

and a julienne of sweet red pepper 

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Black Bean & Corn Salad with a julienne of red onion, lime 

& pico di gallo

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Fresh Fruit Medley of assorted Melons, Grapes

& Pineapple

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This Menu includes, Salsa, Corn Strips, Jalapeños & Sour Cream

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Add $3.5pp For Our Delicious house cut & fried corn and flour chips

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Add $3.5pp freshly made Guacamole

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This Menu starts at $28.00 per person

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*$28.00 per guest includes 1 Entree and 2 sides.

  + 3 sides is $35.00 per guest

 + 4 sides is $39.00 per guest

 + 5 sides is $44.00 per guest

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2 Entree Choices w/ 2 sides is $34.00 per guest

w/ 3 sides is $39.00 per guest

w/ 4 sides is $44.00 per guest

w/ 5 sides is $49.00 per guest

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This catering package includes the following

 

We will arrive approx 1 1/2 hour before the event, to set up the buffet tables.  

We require buffet tables with linens to the floor.

We require the buffet area to be either indoors, or covered by a tent, awning or pavilion.

 

Please have trash receptacles & liners available.

Trash is the responsibility of the venue

 

Once the dinner buffet is set up, we will 

say our goodbyes, and depart venue 

 

Included with this quote,

Elegant plastic ware to include clear dinner plates, heavy duty forks, and luxury style dinner napkins

also, all serving vessels and utensils

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Add $2.00 per person should you need dessert ware

included are matching clear dessert plates, dessert forks and napkins 

 

We add a traveling charge of $3.50 per mile each way from Kalispell

We also add a service charge of $18% to the final bill

note: this is not a gratuity for the server/delivery

We require $400.00 deposit to secure the date and book the event 

With the balance and final head count due 30 days prior to the event