We are honored to have the opportunity to create a memorable dining experience for you and your guests.

Our buffet dinner menus on the following pages are examples of our chef’s elite capabilities.


Our planning staff will be delighted to provide assistance with every aspect of your special event. We can assist with menu planning, floral arrangements, specialty linens, table, chair and equipment rental as well as the many other services you may require to enhance or upscale your special event. Our professional event staff offer expert guidance and will gladly take care of ordering and organizing any rentals for your event.


Buffet meals include your choice of one salad, choice of up to three main entrées, and choice of one selected side entrée, in addition to the following: chef selected vegetables, artisan bread & butter, gourmet coffee and herb tea.

The per person pricing for each meal includes all uniformed staff, service, chinaware, silverware, water/wine glasses, champagne flutes for your meal, and clean up.


We pride ourselves not only on our delicious cuisine but also our exceptional service. Attention to detail is apparent when your event is with A’Reve Event Production. We offer the highest level of service to ensure that you feel just as much of a guest as your friends and family will at your special event. Our uniformed staff is prepared to handle all catering aspects of your special event.


Please contact us for a custom proposal and to book your event. Proposed pricing is based on event type, logistics, services required, staffing and number of guests. A 21% operations fee is added to all events.

Buffet Salads

Beet & Quinoa Salad

with Spinach, Kale, Shaved Red Onion, Shredded Carrots and Apple Ginger Dressing

Baby Arugula Salad

with Blueberries, Feta, Brown Sugar Almonds and Honey Lemon Dressing

Pesto Fussili Salad

with Artichoke Hearts, Roasted Red Bell Pepper, Cherry Tomatoes, Kalamata Olives and Broccoli

Spring Mix Salad

with Strawberries, Pears, Gorgonzola, Candied Walnuts tossed in Balsamic Vinaigrette

Southwest Salad

with Romaine, Black Beans, Shredded Cheddar & Jack Cheese, Diced Tomatoes, Roasted Corn, and Creamy Chipotle Dressing

Buffet Entrees

Balsamic Glazed Chicken

Roasted Chicken Breast topped tomatoes and sautéed shallots


Mediterranean Chicken

Pan Seared Chicken Breast with Roasted Red Bell Pepper and Mediterranean Medley


Herb Roasted Chicken

Chicken Breast topped with Sherry Cream Sauce


Marinated Rack of Lamb

with Blackberry Melba Sauce and Fresh Herb


Filet Mignon Medallion

with Thyme Butter Sauce

with Chimichurri and Salsa Fresca

with Green Peppercorn Bourbon Sauce


Grilled Flank Steak


New York Strip


Chef Carved Tri-tip Station


Spiraled Pork Loin

topped with Spinach, Garlic and Gruyere Cheese


Blackened Salmon

topped with a Mango Pineapple Fresca


Shrimp Scampi Skewers

Grilled Jumbo Prawns with Lemon Herb /Butter


Grilled Pacific Salmon

with Lemon and Caper Cream Sauce


Wild Mushroom Risotto

topped with Roasted Summer Vegetables


Eggplant Parmesan

Lightly Breaded Eggplant topped with Italian Cheese Blend and House Marinara


Tuscan Penne Pasta

with Artichoke Hearts, Sundried Tomatoes, Mushrooms, Spinach and Roasted Red Bell Pepper Cream Sauce


Garlic Spaghetti Squash

tossed with Parmesan Cheese and Toasted Pine Nuts



Garlic Spinach Sauté

Fresh Spinach sautéed with Garlic

Herb Roasted Fingerling Potatoes

Cherry Tomato Orzo

Creamy Orzo with Cherry Tomatoes and Capers

Garlic Summer Squash Sauté

Seasonal Squash with Garlic

Asiago Polenta

Creamy Polenta topped with Asiago and Romano Cheese

Red Bell Pepper Couscous

Coriander Carrots and Asparagus

Roasted Root Vegetable Medley

Herb Roasted Seasonal Root Vegetables

Mash Potato Blend

Blend of Golden Yukon Potatoes and Parsnips with Garlic and Creme Fraiche

Asiago Scalloped Potatoes

Sliced Golden Potatoes with Asiago Cream Sauce

Spanish Rice

Additional Catering Information

Final Count

A final head count is required 10 days prior to your event.

There will be no refunds or adjustments for cancellations once the final count has been provided.

Due to insurance and health regulations, we do not package left over food for clients to take home.

Increases can be accommodated.


A 50% estimated catering deposit is due at the time of booking.

Remaining balance is due 10 days prior to event.

Deposit is non-refundable if date is cancelled at any time.


Approximately 1 staff personnel per 30 guests is provided.

All staff will be dressed in black and white formalwear.


*Tax and operations fee not included


Event Planner A'Reve Event Production Danville , CA

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