Buffet Dinner Menus     Fall 2020 Winter 2021

Our dinner menu buffet price per guest includes:

  • Linen for one buffet set up in theme colors and all necessary serving equipment. If more than one buffet is required, there may be additional charges for linen and chafers.

  • Basic decorations for the buffet such as our faux Fall greenery and candles

  • Menu pricing is based on a minimum of 40 guests

  • Iced Tea and Coffee are included with dinner menus


Tableware is not included. Please select from our Place Setting Options List.


Servers are also not included in the per guest price. Please see our Set Up, Retrieval and Server Options List

Autumn in the Bluegrass 

Pepper Crusted Beef Tenderloin
slow roasted and served with

Henry Bains sauce and horseradish cream

Woodford Reserve Marinated Pork Tenderloin
slow roasted and topped with

apple & pear chutney

Kale & Shredded Brussel Sprouts Salad
baby kale, shredded brussel sprouts, craisins, candied bacon, walnuts and bleu cheese crumbles served with cranberry vinaigrette

Baked Autumn Pasta
with cremini mushrooms, spinach,

butternut squash & three cheeses

topped with bread crumbs and

pumpkin seeds
Kentucky Corn Pudding


Sauteed Green Beans

with country ham & shallots


Warm Yeast Rolls with Butter

Tuscany in Autumn

Herbs de Provence Roasted Beef Tenderloin
with accompaniments of artichoke & grape tomato caprese and roasted red pepper aioli
(sliced and served at room temperature)

Chicken Saltimbocca
delicately seasoned boneless chicken breast

filled with spinach, parmesano reggianno and prosciutto served on a bed of orzo and laced
with a creamy lemon sage sauce

Apple, Red Onion & Fennel Salad 
served on a bed of field Greens with candied walnuts and honey apple vinaigrette   

Green Beans, Butter Nut Squash,

Pancetta & Shallots
sauteed in a balsamic fig glaze 

Baked Linguini  Pie 
 baked linguini pasta and cheeses complimented with fresh herbs, asparagus, & roma tomatoes


Artisan Breads & Butter

Lotsa Pasta


Pasta Trio-

Rotini Bolognese

Penne with Crimini Mushrooms and Chicken

in a Vodka Sauce

Baked Cavatappi with Spinach and

Sun Dried Tomatoes


Romaine Salad

with grape tomatoes, shredded parmesan, red onion and our homemade parmesan garlic croutons served with creamy parmesan peppercorn dressing


Italian Vegetable Medley

zucchini,yellow squash, red pepper and red onion sauteed in a lemon basil butter sauce and dusted with grated parmesan


Focaccia Bread

Southwest Fiesta
Southwest Chipotle Chicken and

Black Bean Enchiladas
corn tortillas filled with spicy chipotle chicken, black beans, pico de gallo, an queso fresco

and topped with a creamy verde sauce


Ancho Chile Rubbed Pork Tenderloin 
topped with chunky avocado salsa and served on a bed of cumin scented confetti rice


Corn, Red Pepper and Zucchini Medley

in a cilantro lime butter sauce

Fiesta Salad
leafy greens, grape tomatoes, black olives, green onions and shredded cojack cheese served with a creamy jalapeno dressing

Jalapeno Cheddar Corn Muffins

Tour of The Mediterranean


Roasted Pork Tenderloin 
with a basil, tomato and artichoke sauce

Lemon Sage Chicken
marinated in white wine, olive oil and baked then topped with a lemon sage cream sauce and served
on a bed of confetti orzo

Potato Medley
roasted potatoes with shallots, rosemary
and thyme tossed with sauteed
green beans and sun dried tomatoes

Greek Leafy Salad
with grape tomatoes, cucumbers, feta crumbles, red onions, kalamata olives and pepper rings served
with our balsamic vinaigrette

Artisan Bread with Butter


Autumn Nights


Cranberry Cornbread Stuffed

Chicken Medallions

     chicken breast rolled with cranberry cornbread stuffing, baked and sliced into medallions and topped with a cranberry marsala sauce

Braised Beef Tips

slow roasted and served in a demi glaze

with horseradish on the side

Baked Autumn Pasta
with cremini mushrooms, spinach, 
butternut squash & three cheeses topped with bread crumbs and pumpkin seeds


Lemon Pepper Parmesan Broccoli

Apple, Bleu Cheese, Pear and Walnut Salad

served with honey apple vinaigrette

Baguette Bread with Butter

The menu price per guest is for food only.  Tableware, servers, guest table linen and guest table decor are priced separately.  All items except labor are subject to sales tax.  The menu price per guest does include a beautiful buffet set up with linen, ornate chafers, candles and fresh greenery.


Place Setting Options

(Place setting price does not include tax or rental company delivery fee)


Place Setting Option I - Full China  $10 per guest
Includes 4 plates- salad, dinner, dessert and bread & butter; flatware - salad, dinner & dessert forks, knife & spoon; tea goblet; water goblet, wine goblet, coffee cup & saucer and linen napkin


Place Setting Option II - Buffet China $8 per guest 
Includes 2 plates- 10" buffet plate & 7" dessert plate; flatware - dinner fork, knife, & spoon, linen napkin,  dessert fork served with dessert, iced tea goblet and an Irish coffee mug


Place Setting Option III - Nice Disposable Classicware $4 per guest 

Includes Classicware extra heavyweight clear disposable 10 1/4" dinner plate, 6" dessert plate; faux silver fork, knife & spoon, a heavyweight paper napkin, dessert fork and napkins served with dessert and heavy weight 12 oz. clear plastic tumblers for iced tea and heavy paper cups for coffee.  (Disposable salad bowl is an additional $0.50.)


Place Setting Option IV - Heavy Disposable $2 per guest
Includes heavy weight 10 1/4" black disposable dinner plate, 6" Dessert plate; faux silver fork, knife & spoon displayed in baskets on buffet, heavy weight paper napkins, dessert forks & napkins served with dessert.   Heavy weight 12 oz. clear plastic tumblers for iced tea and heavy paper cups for coffee. Plates are available in black and white.  (Disposable  salad bowl is an additional $0.50)


*For stainless steel fork, knife and spoon rolled in a linen napkin, add $2 to option III or IV

Labor Rate

The number of service personnel depends on the number of guests, menu and the type of place setting you select.  Also, your venue can make a difference.  Our labor rate is $28 per hour per personnel for evening events.


Time of Event

Your pricing is based on the beginning and ending times that you give us when preparing your proposal. The Event Coordinator for your event is given this information so that our personnel can begin cleaning up promptly at the scheduled ending time of the event.  PLEASE NOTE, If your event does not end at the scheduled time, additional charges will be billed.


Deposits, Payments and Billing

Deposits for our regular corporate clients will be handled on an event by event basis and regular terms will apply.

A 50% deposit MAY BE required for new clients with large events.  The deposit will be due at booking to secure the date and the balance due in full the day of the event. Please note we accept MasterCard, Visa and American Express. 


Fees for personnel are billed separately on your invoice and are a non taxable item. These fees cover the cost of setting up, executing and cleaning up your event and are billed on an hourly basis. Gratuities are never expected but greatly appreciated by our staff.


Facility Fees

Many venues require a service fee from the caterer. Please check with your venue to determine if there are any additional fees. These will be billed to the client by Terri Lynn’s and in turn paid to the facility.


Sales Tax

If your event is held in Indiana you will pay 7% sales tax on food, beverage and amenities. Labor is not taxable. If your event is held in Kentucky you will pay 6% sales tax.  If you are a tax exmpt entity it is your responsibility to provide documentation prior to final billing.


Left Over Food

Terri Lynn’s Catering prepares adequate portions based on the final count given by the client. At the end of the event, if the number of people served is close to the number of guests, Terri Lynn’s Catering reserves the right to keep the left overs and allow our employees to eat. If there is a substantial difference in the number of guaranteed guests and the number of served guests, Terri Lynn’s Catering will determine if left over food is still safe for consumption.  If the food has not been out longer than 3 hours, our staff will box the food and refrigerate it until the client is ready to leave. If there is no refrigeration available at the venue, Terri Lynn’s will not leave the left over food. Because packing of the food can be very time consuming, we appreciate your cooperation in allowing us to box and chill the food until your departure.


Liability & Insurance 

Terri Lynn’s Catering is fully licensed and carries a $1,000,000 liability policy. However, Terri Lynn’s Catering is NOT licensed or insured to sell or even serve liquor. If a guest asks one of our servers to bring him or her an alcoholic beverage, our server will politely deny the request.  Since Terri Lynn's does not have a retail liquor license we partner with Sam's Food & Spirits in Indiana to offer these services.  In Kentucky, we have a couple companies we can refer you to.


Terri Lynn’s assumes no responsibility for any damages or loss to the belongings of any of the guests attending the event. Terri Lynn’s will do everything possible to ensure that all of the client’s supplies, rentals and equipment are handled and maintained in good working condition and without damage. The client agrees to pay for any missing or damaged rental items.


318 West Lewis & Clark Parkway

Clarksville, Indiana 47129      812-923-1503

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Catering by Design, Inc. 

Terri Lynn's