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With the constant changing trends, seasons, and venues, we have found it impractical to design a menu to fit all tastes and needs. Therefore, we approach every event with a clean plate and use our culinary experience to create a menu that is customized for your occasion. From Caramelized Butternut Squash Soup in the fall to a Maple Brined Turkey Tenderloin in winter, or Fresh Balsamic Grilled Asparagus in the spring to Mesquite Rubbed Brisket and Michigan Sweet Corn Relish in summer, regardless of the season…the options are endless. From the end of April to Michigan's first frost, we purchase all produce available from local farmers. Most of our herbs are organically grown on site in our Culinary Herb Garden. Once your needs, likes, and dislikes are established, the menu design begins. A short phone call or email conversation can produce a comprehensive quote within 24 hours. Client input can be as little or as much as desired. Chef Patrick Wright infuses his passion for fresh flavors and seasonal ingredients into each menu item he has personally prepared for you. The combination creates a culinary experience you'll not soon forget.


Dinner Packages

Our Dinner Buffet Packages have been created for your convenience. These are only suggestions: feel free to 'mix & match' or select from the 'ala carte' listings to create your own menu.
All items are subject to freshness, availability and market cost fluctuations.

Dinner Option #1

$20.00 per Person

- Citrus Crusted Chicken Breast with Key Lime Velouté

- Beef Tenderloin Tips with Roasted Wild Mushroom Demi-Glace

- Mashed Yukon Gold Potatoes

- Garlic Parsley French Beans

- Hand Tossed Caesar Salad

- Assorted Artisan Breads with Whipped Butter

Dinner Option #2

$23.00 per Person

- Balsamic and Fresh Herb Marinated Chicken Breast with Artichokes, Tomatoes and Capers

- Herb Grilled Salmon with Lemon Caper Beurre Blanc

- Blended Rice with Quinoa and Brunoise Vegetables

- Rosemary Roasted Asparagus

- Blended Field Greens with Dried Blueberries, Dried Cherries, Gorgonzola Cheese, Shaved Red Onion, Pecans and Raspberry Vinaigrette

- Assorted Artisan Breads with Whipped Butter

Dinner Option #3

$26.00 per Person

- Mesquite Grilled Flank Steak with Fire Roasted Tomato and Onion Relish

- Barbecue Rubbed Salmon

- Trio Roasted Potatoes with Rosemary Infused Olive Oil

- Assorted Grilled Vegetables

- Spinach Salad with Blueberries, Strawberries, Feta, Almonds and Poppy Seed Dressing

- Assorted Artisan Breads with Whipped Butter

Ala Carte Dinner Options

Poultry Options

- Caramelized Apple & Walnut Stuffed Chicken Breast with Fresh Thyme

- PrimOvations Signature Citrus Crusted Chicken Breast with Key Lime Velouté

- Garlic Spinach Stuffed Chicken Breast with Basil Cream Sauce

- Mesquite Grilled Chicken Breast with Fire Roasted Tomato & Onion Relish

- Balsamic Marinated Chicken Breast with Grilled Artichoke & Tomato Compote

- Orange Rosemary Grilled Chicken Breast with Garlic Sauce

- Chicken Breast with Preserved Lemons and Capers in White Wine Reduction

- Fresh Herb Grilled Chicken Kabobs

- Chicken Marsala with a Mushroom & Marsala Wine Sauce

- Chicken Fajitas with Sour Cream, Salsa, Cheese, Lettuce, and Tomato

Beef Options

- Beef Tenderloin Tips w/ Roasted Wild Mushroom Demi-Glace

- Braised Beef Short Ribs

- Cumin & Coriander Whole Roasted Tenderloin w/ Whole Grain Mustard

- Double Mustard Encrusted Beer Eye Rounds w/ Rosemary Cabernet Reduction

- Grilled Tenderloin Medallions w/ Roasted Wild Mushroom Ragout

- Mushroom Encrusted Tenderloin Medallions w/ Cabernet Demi-Glace

- Roasted Pepper & Garlic Spinach Stuffed Flank Steak 

- Smoked Beef Brisket w/ BBQ Caramelized Sweet Onions

- Smoked Flank Steak w/ Fire Roasted Tomatoes & Grilled Onions

- Spinach & Roasted Red Pepper Beef Tenderloin

Fish Options

- Fresh Lemon & Herb Marinated Chargrilled Salmon

- Cajun Catfish with Sautéed Peppers & Onions

- Maple Soy Salmon with Sautéed Cabbage

- Lemon Pepper Tilapia

- Miso Glazed Sea Bass with Cellophane Noodles

- Smoked Paprika & Orange Glazed Salmon with Sautéed Spinach

- Mesquite BBQ Salmon

Pasta Options

- Baked Rainbow Tortellini in Homemade Tomato Basil Sauce & Mozzarella

- Blackened Chicken Fettuccini Primavera

- Butternut Squash Ravioli w/ Sage Brown Butter

- Grilled Vegetable Penne Pasta

Vegetable Sides

- Grilled Fresh Asparagus

- Roasted Vegetable Medley with Fresh Herbs

- Sautéed French Green Beans with Parsley Butter

- Julienne Carrots and Sugar Peas

- Balsamic Brussel Sprouts

Starch Sides

- Garlic Mashed Redskins or Sweet Potatoes

- Trio Roasted Potatoes with Fresh Rosemary

- Sautéed Yukon Gold Potatoes with Vidalia Onions

- Wild and Brown Rice Pilaf

- Steamed White Rice with Brunoise Vegetables

- PrimOvations Signature Creamy Mac & Cheese

- Quinoa with Fresh Herbs and Brunoise Vegetables


- Michigan Salad; Field Greens, Blue Cheese, Dried Cherries, Walnuts and Raspberry Vinaigrette

- PrimOvations Signature Salad; Field Greens, Blueberries, Shaved Bermuda Onion, Toasted Almonds, Gorgonzola and Shallot Vinaigrette

- Hand Tossed Caesar Salad; Vine Ripe Tomato, Sliced Red Onion, Fresh Parmesan Cheese and Ciabatta Croutons

- Traditional Garden Salad; Blended Greens, Julienne Carrots, Cucumber, Wedge Tomatoes, Croutons, and Assorted House Dressings

- Southwest Style Salad

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.