60 Dinner Buffets All dinners include freshly brewed For Five Coffee®, decaffeinated coffee, and assorted hot teas. The “Duke” BBQ* Salads Steak house greens, red onions, tomatoes, cucumbers, carrots, cornbread croutons, buttermilk ranch, prickly pear basil vinaigrette (V) Wedge salad, cherry tomatoes, crumbled smoked bacon, garden herbs, cucumbers, hard-boiled egg, baby iceberg, Point Reyes blue cheese Roasted vegetable pasta salad, zucchini, portobello, tomatoes, Arizona olive oil, apple cider herb vinaigrette (VE) Grilled Entrees Cowboy cut New York steak Arizona honey glazed pork ribs, BBQ sauce Grilled all natural salmon, tomato slaw (GF) Sides Baked macaroni, roasted poblanos, aged cheddar sauce (V) Broccoli casserole, crispy fried chile onions (V) Smashed red potatoes, aged cheddar (GF, V) Cast iron green chile spoon bread, whipped honey butter (V) Desserts Baked s’mores in a cast iron skillet Peach cobbler in iron skillet Mini chocolate pecan pies (N) Cowboy oatmeal cake (N) The Finishing Touch Traditional s’mores at the bonfire Live Bonfire in Fire Pit at Coyote Corral Add Natural Chicken Breast (Per Person) Citrus-brined, orange vinaigrette * One culinary attendant required per 75 guests, $200 per attendant.
