Catering Menu


Included with all of our buffet catering menu pricing per guest, JRow’s Formal Catering will set up the buffet serving lines one hour prior to your requested serving time and after your meal has been served, we will than take down our serving lines. With all of our buffet meals and hors d’oeuveres, hot chaffers will always be used to maintain safe and hot food temperatures.

At least two of our professional and friendly staff will be present to serve your guests there meal buffet style. The exact number of servers will be determined based on your final guest count and all of the services that are requested of our company.

All JRow’s meals come with fresh baked rolls, tea, ice, plastic plates, cups and plastic ware. For an additional charge you may upgrade to imitation or real china, dinnerware that has an elegant look.

Once you have agreed to our written estimate for your requested menu and services, a minimum deposit of 50% will be required to confirm the booking of the event. This down payment will guarantee the pricing of your invoice, and secure secure your booked date with our company. Your final guest count will need to be given no later than two weeks prior to your event date. JRow’s catering requires that final payment must be received with 14 days of your event.


  • Parmesan Lemon Sole…..Parmesan crusted sole,  lemon garlic butter*  31
  • Alaskan Sablefish…..Seared sablefish, lemon tarragon cream sauce* 37
  • Chilean Sea bass…..Grilled succulent sea bass,  seafood cream sauce  mkt
  • Wild Salmon…..Seared salmon with 3 large gulf shrimp *34
  • Red Snapper…..Pan grilled topped with blackend gulf shrimp *39
  • Texas red fish…..Sautéed with jumbo lump crab, meniere style *32
  • Ahi tuna….. Blackend ahi tuna steak, mustard soy sauce *33
  • Halibut steak…..Broiled with jumbo lump Crab, avocado, cilantro and red Chile* 39
  • Scallops…..Sautéed with citrus fruit, roasted almonds and brown butter* 34
  • Jumbo Gulf Shrimp…..Grilled  with Jumbo Lump Crab* 32
  • Cold water Lobster tails…..Lobster tail, broiled with drawn butter and Lemon  mkt



  • Filet medallions, Oscar Style with Jumbo Lump Crab, asparagus and béarnaise* 50
  • Double-Cut Midwestern Lamb Chops, mint Pesto marinated with natural au jus *45
  • Chicken, roasted with mushrooms, Shallots and natural au jus* 23



  • 16 oz. USDA Prime Ribeye, Cracked black Peppercorn Cognac Sauce *53
  • 8 oz. filet mignon and broiled Cold water Lobster tail, drawn butter and Lemon*  mkt
  • 8 oz. Center Cut filet mignon* 40
  • 12 oz. Center Cut filet mignon* 47
  • 22 oz. USDA Prime bone-in ribeye* 51
  • 16 oz. USDA Prime sirloin* 49



  • Bacon wrapped venison, jalapeno, mozzarella – grilled and brushed with molasses Dijon* 24
  • Pan-seared duck breast with blueberry sauce* 16
  • Herb rubbed boneless quail* 17
  • Herb crusted rack of boar with a balsamic reduction* 21
  • Ostrich tenderloin with wild mushrooms* 49
  • Blackend alligator nuggets – Cajun creole sauce* 14
  • Frog legs sautéed in our house made compound butter* 14



  • Buffalo* 15
  • Elk* 15
  • Antelope (Nilgai)* 15
  • Venison Axis* 15
  • All 1/3 pnd burgers served with lettuce, tomato, onion, pickles & cheese. Includes Fries



  • Truffle macaroni and cheese *13
  • Seafood mixed rice with mushrooms and Scallions* 14
  • Grilled asparagus with Crispy Prosciutto* 13
  • Lobster mashed Potatoes *18



  • Veal Parmigiana…..Topped with our homemade marinara sauce and mozzarella* 14
  • Veal Marsala…..Mushrooms in a traditional Marsala wine reduction *14
  • Chicken Marsala…..Mushrooms in a traditional Marsala wine reduction *12
  • Chicken Parmigiana…..Topped with our homemade marinara sauce and mozzarella*12
  • Chicken Limone…..Lemon butter sauce and capers* 12
  • Chicken Saltimbocca…..Topped with prosciutto and sage, served with artichoke hearts, lemon, capers and lemon butter sauce* 14
  • Prosciutto Stuffed Chicken…..Stuffed with mozzarella and prosciutto, served with our homemade marinara and pesto cream sauces* 16
  • Eggplant Parmigiana…..Topped with our homemade marinara sauce, Roma tomatoes, basil and mozzarella* 12
  • Salmon Sorrento…..Lemon butter sauce, Roma tomatoes and capers* 15
  • Veal Saltimbocca…..Topped with prosciutto and sage, served with artichoke hearts, lemon, capers and lemon butter sauce* 16
  • Linguine & Clams…..Linguine tossed with baby clams, Italian herbs, garlic, white wine & rich butter sauce* 16
  • Shrimp Scampi…..Shrimp sautéed with garlic, white wine, Italian herbs & lemon butter, tossed with spaghetti* 16

Reserve Your Date. Book Now!