Here is a description of some of our most popular menus. Because every event is unique, our pricing may vary due to many factors including the date, your style, the expected attendance or the venue. Please contact us for custom quotes and pricing.
Kelly’s unique Pitchfork Fondue is as much a show as a delectable meal! We skewer twelve marinated USDA Choice Sirloin Steaks on pitchfork and sear ’em in a cauldron of boiling oil. Your steak is accompanied with homemade a buffet of fondue cooked Indian Fry Bread or Rocky Mountain Oysters, Roasted Red Potatoes, Sautéed Onions and Mushrooms, your choice of two House-made Salads, a Fresh Fruit Display and our Old Fashioned Fruit Cobbler and Ice Cream.
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Our slow cooked Prime Rib roasts eight hours to a perfect medium-rare – chef-carved as thick as you want – and our unique Jack Daniels Au Jus complements Choice beef rubbed with our spice blend. The second entrée is our Charbroiled Chicken Breast topped with a Chardonnay Leek Sauce, a rich and creamy sauce doubles as gravy over Garlic Mashed potatoes. We stir-fry seasonal vegetables and the menu includes your choice of two House-made salads with a Fresh Fruit Display and warm Sourdough Dinner Rolls. Dessert caps this meal with our layered Rum-Strawberry Trifle.
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When we catered Cole and Kristin’s tented ranch wedding back in 2009, the bride requested we prepare her family’s Tri-Tip. We loved it so much that we cribbed the recipe and her Gingered Tri-Tip has become a staple carving-station centerpiece to our most popular heavy-appetizer buffet. This Asian-inspired ginger marinated tri-tip is charbroiled for texture and finished in the oven, presented perfectly medium-rare. We present whole savory Tuna Poke either passed in bit-sized wontons or as a centerpiece dipping salsa. Skewers of our unique Chicken Yakitori and our Pork Eggrolls with sweet & sour and hot mustard accompaniment complete the hot portion of this menu. The cold-food side of things includes a colorful visual array of Garden Vegetables and Antipasto with Gourmet Cheeses, a signature Fresh Fruit Display and our assortment hand-dipped and decorated Chocolate Tuxedo Strawberries.
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Three different sliders showcase this tailgate favorite. First, our slow-roasted Pulled Pork is slathered with tangy coleslaw and sauce served on a Hawaiian bun. We serve a buffalo chicken slider tipped with our Bleu Cheese dressing on a freshly baked yeast roll. The third Slider is Kelly’s Crab Cake topped with our signature garlic aioli and served with a wheat roll. Most guests try all three and can never decide exactly which one is tastiest! The cold food includes our Bacon and Tomato Dunk, a yummy dip that we serve with our house made Parmesan Pita chips. On the lighter side, we serve platters of fresh garden vegetables with a warm-not-scorching Chipotle-infused Ranch Dip. For a light-and-sweet capper, we offer our Berry Cream Tart, a handheld two-biter so yummy that most guests eat two.
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The perfect picnic menu! We fire up a hundred pounds of charcoal on our “little” barbecue to grill endless Third Pound Cheeseburgers and juicy Chicken Breasts. We steep bratwurst in beer and then char-grill them until they are brown, plump and juicy. These meats come with bountiful toppings – Sautéed Onions, Mushrooms and Barbecue sauce, American Cheese, Lettuce, Tomato, Sauerkraut, Relish and Pickles. Sandwich ’em with fresh baked white and wheat buns or eat ’em plain – it’s up to you! Did we mention our delectable Western Baked Beans? Or Mustard Potato Salad? For dessert, we serve our Famous Brownies or you might opt for the Banana Split Ice Cream Sundae Bar.
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Why sit down for breakfast when you can grab it & go? Kelly’s Hot Truck serves hearty breakfast burritos and sandwiches, such as our Super Breakfast Croissant Sandwich — a large butter Croissant topped with Farm Fresh Eggs, Country Ham and American Cheese. Or our Breakfast Burrito Supreme — A wrapped Tortilla with Sausage, Cheddar Cheese, Scrambled Eggs, Peppers, Onions & Hash Browns. Our Deluxe Breakfast Bagel is a large New York Bagel topped with a Patty of Sausage, Egg, and Pepper Jack Cheese. Our Walking Breakfast comes with Whole Fruit, Coffee, a selection of Hot Teas, and Orange Juice. Perhaps you’d like us to add our breakfast pastries, muffins, doughnuts. Really, with a grab-and-go breakfast, the options are endless!
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A fabulous barrage of sandwiches greets your eye with this elegant lunch buffet. We offer Soft Butter Croissants filled with our famous Walnut Chicken Salad, our refreshing Tuna Salad Wrap, and our always popular Pita Club Sandwich. An expansive topping bar is included, with fresh Tomato Slices, thick Red Onions, Green Lettuce, Dill Pickle Wedges and numerous condiments. Our Penne Pasta Salad is included and the meal is capped by delightful Lemon Bars.
Best Plated Four-Course Dinner
In our three and a half decades in business, we’ve executed many lavish plated dinners worthy of fantastic description. We’ve served Beef Wellington to a president and 1,200 other people with a staff of 125. We’ve traveled 400 miles to Daly Mansion in Hamilton and fed jumbo shrimp with perfect medium-rare tenderloin to an ecstatic corporate client. But our favorite plated event happened in August 2015 when we catered Jake and Lauren’s wedding.
During the tasting in February, the bride and groom brought their chosen wines and our chef paired them with each potential entrée as we discussed the logistics of their tented ranch wedding. Their venue was Aspen Ridge Ranch outside of Red Lodge. They rented Party Time Plus’s biggest tent with a huge dance floor and four fully-stocked bars (www.partytimeplus.com). They rented our 45 kilowatt generator and needed every bit of it to power the band, the lights, the mobile commode trailer (www.little-stinkers.com) and our newest mobile kitchen. They needed that big tent, too, because the only 30 minutes or rain that August poured down during their ceremony.
During cocktail hour our butlers passed Tuna Poke in a Wonton cup, our signature Flaked Smoked Salmon Crostini with Crème Fresh and Capers and a Crab Cake with Garlic Aioli. The guests set down to the salad course of Greens and Huckleberry Vinaigrette with a basket of fresh baked petit pan rolls. Jake and Lauren’s guests had the choice of three entrees – the fish was a Salmon filet with local Chokecherry glaze, the majority of guests opted for our Prime Ribeye of Bison charbroiled to medium rare, and eight vegans enjoyed Red Quinoa and Cranberry with Stuffed Cremini Mushrooms. The groom requested roasted Brussels sprouts. For signature drinks, Manhattans and French 75s flowed and the band rocked, so by 11:00pm the guests were hungry again and soaked up some of that booze with our Pulled Pork Sliders and Black Bean Sliders. The party rolled until the last bus finally pulled away 1:30 in the morning.