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Three Course Meal Ideas

Pricing is dependent on number of entrees to be used as selections for guests, the number of guests and your food selections. Please call us at (405) 602-2324 or email us at Catering@JamEventsOKC.com to receive a price quote or to schedule a tasting. 

 

 

Entrée and Buffet Setups 

 

Menu # 1

Chicken Piccatta 

Grilled chicken breast over a bed of angel hair pasta, white wine and butter sauce with capers, and chopped asparagus. Served with 

Caesar salad and bread sticks. 

Pasta Pomedoro 

Angel hair pasta, tossed in our special marinara, with sauteed vegetables. 

Garnished with fresh basil. Served with garden salad and breadsticks. 

Blackened Chicken Alfredo 

Fettuccine pasta, tossed in our creamy Alfredo sauce, topped with blackened chicken, sliced. Served with Caesar salad and bread 

sticks. 

Taco Bar 

Choose two options: Fajita chicken, fajita beef, pulled pork; 

Corn and flour tortilla, 

Toppings: shredded lettuce, diced tomatoes, pico, diced onion, sliced jalapenos, shredded cheddar,sour cream. 

Chips and salsa 

Queso 

Spanish rice 

Beans 

Pecan Encrusted Chicken 

Served with basil cream sauce, 

Mashed potatoes and sautéed green beans. 

Steak Diane 

Beef medallion, topped with Diane Sauce.  

Mashed potatoes and Asparagus 

 

 

 

Menu # 2 

Choose One Salad 

Garden Salad with Ranch & Cider Dijon Vinaigrette 

Caesar Salad with Crotons 

Spinach Salad with Granny Smith Apple and Honey Pecan Vinaigrette 

Choice of Entrée 

All entrees served with chef’s appropriate starch and vegetable offering 

Pecan Crusted Pork Tenderloin with Poblano Peach Chutney 

Lemon Seared Chicken Breast with Smoked Tomato Cream 

Broiled Tilapia, Walnut Crust, Mango Coulis 

Red Bell Pepper Stuffed with Ratatouille 

Steak Diane Medallions, Brandy Mushroom Sauce 

Choose One Dessert 

Key Lime Pie 

Chocolate Cake 

Carrot Cake 

Cheesecake 

 

Menu # 3 

Choose One Salad 

Caesar Salad 

Garden Salad 

Spinach Salad 

Choice of Entrée 

All Entrees served with chef’s appropriate starch and vegetable offering 

Pepper Steak, Red Wine Sauce 

Cedar Plank Salmon 

Rotisserie Chicken 

Sautéed Shrimp with Penne Pasta and Grilled Asparagus 

Red Bell Pepper Stuffed with Ratatouille 

Choose One Dessert 

Key Lime Pie 

Chocolate Cake 

Carrot Cake 

Cheesecake 

 

Menu # 4 

Amuse Bouche 

A greeting from the chef, welcoming your guests to their dining experience 

Choose Two Salads 

Caesar Salad, Garden Salad, Spinach Salad, Greek Salad, Beet Salad 

Choice of Entrée 

All entrees served with chef’s appropriate starch and vegetable offering 

Grilled Filet, Red Wine Sauce 

OKC Strip, Brandy Mushroom Red Wine Sauce 

Cedar Plank Salmon 

Rotisserie Chicken 

Alaskan Halibut 

Pork Chop, Sweet Apricot Ginger Glaze 

Choose One Dessert 

Key Lime Pie 

Chocolate Cake 

Carrot Cake 

Cheesecake 

 

Menu # 5 

Amuse Bouche 

A Greeting from the chef, welcoming your guests to their dining experience 

Choose Two Salads 

Caesar Salad, Garden Salad 

Spinach Salad, Tomato Mozzarella Salad, Wedge Salad 

Choice of Entrée 

All Entrees served with chef’s appropriate starch and vegetable offering 

Grilled Filet, Red Wine Sauce 

Cedar Plank Salmon 

Rotisserie Chicken 

Seared Duck Breast, Strawberry Pomegranate Port Wine Sauce 

Coriander Crusted Ahi Tuna 

Alaskan Halibut 

Chilean Sea Bass 

Grilled Rack of Lamb with Rosemary Red Wine Sauce 

Choose One Dessert 

Key Lime Pie 

 Chocolate Cake 

 Carrot Cake 

Cheesecake