Board Room Lunch Buffet Recipe

Mixed Greens Salad

Toss chopped romaine lettuce, halved cherry tomatoes, sliced cucumber and thinly sliced red onion in a large bowl. Add crumbled feta. Drizzle olive oil vinaigrette over salad and toss gently to coat. Adjust seasoning with salt and pepper to taste. Transfer to buffet serving dish and garnish with a few extra tomato halves.

Classic Caesar Salad

Place chopped romaine hearts in a large bowl. Add Caesar dressing and toss until leaves are evenly coated. Sprinkle grated Parmesan and garlic croutons over the top. Toss lightly again and finish with lemon wedges alongside for guests to squeeze. Keep chilled until service.

Turkey Club Sandwich

Toast bread slices lightly. Mix mayonnaise and Dijon mustard; spread a thin layer on each slice. On first slice, layer lettuce, sliced roasted turkey, a tomato slice and crumbled bacon (2 slices per sandwich). Top with second slice, repeat layers if stacking triple-decker, then finish with top slice. Cut each sandwich in half on the diagonal. Arrange on platter with toothpicks to hold layers if needed.

Grilled Vegetable & Goat Cheese Sandwich

Preheat grill or grill pan to medium-high. Brush zucchini, eggplant and red bell pepper with olive oil and season lightly with salt and pepper. Grill vegetables until tender and charred (2–4 minutes per side). Cool slightly and slice as needed. Spread goat cheese on ciabatta, layer grilled vegetables, drizzle with balsamic glaze and top with the other half of bread. Cut in half and arrange on platter.

Fish & Chips

Prepare fries: cut potatoes into 3/8–1/2" fries, rinse, dry thoroughly. Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until tender but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry blanched fries in batches until golden and crisp, about 2–3 minutes; drain and season with salt. For fish: pat fillets dry, season lightly with salt and pepper, dredge in flour, then dip into beer batter made by whisking beer into batter mix until smooth. Fry fillets in 375°F oil 4–6 minutes until golden and cooked through. Drain on wire rack. Serve fish with fries, tartar sauce and lemon wedges. Keep warm in low oven (200°F/95°C) if not serving immediately.

Chicken Marsala

Pound chicken breasts to 1/4" thickness. Season flour with 2 tsp salt and 1 tsp pepper and dredge chicken, shaking off excess. In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Add chicken in batches and brown 3 minutes per side until cooked (internal ~165°F). Transfer to warm platter. In same skillet, add remaining 6 tbsp butter and sliced mushrooms; sauté until browned, ~5 minutes. Pour in Marsala wine, scraping browned bits, and reduce by half. Add chicken stock and simmer 2–3 minutes to slightly thicken. Return chicken to pan and coat in sauce; simmer 2 minutes to heat through. Sprinkle chopped parsley and serve. Keep warm for buffet service.

For a Board Room Lunch Buffet, choose one salad, one sandwich variety and one tavern entrée to prepare in the quantities indicated. Arrange each selected item on buffet platters or chafing dishes: salads chilled, sandwiches on platters with appropriate garnishes and condiments, and hot entrees kept warm in chafing dishes or low oven. Label each station with the item name and any allergen notes (gluten, dairy, nuts). Provide serving utensils, plates, napkins and condiments such as extra mayo, mustard, tartar sauce and lemon wedges.