Weddings & Special Occasions

With so many decisions to make when planning a wedding, it’s easy to overlook the importance of your reception menu. That’s where experienced wedding caterers make all the difference. At Bigfoot BBQ, we understand that every wedding—just like every couple— is completely unique. We offer a range of menu options for rehearsal dinners and receptions with choices to meet every budget, guest list and venue. Whether your reception plans are for a formal dinner or a casual afternoon throw down, we will listen intently to every detail to ensure your vision becomes ours, making your dream wedding a reality.

VIP, family and other important special occasions… below our some of our favorite menu assortments to get started planning the perfect event.

Theme Menu Creations print menu

Southern Roots

We love our Southern roots. Even more we are on a quest to revive authentic Southern recipes
and we want to share these classics with you and yours.

Jambalaya Traditional Louisiana Creole dish made with Andouille sausage, chicken, and shrimp cooked with lots of veggies and rice. Have a favorite Jambalaya ingredient? Let us know and we’ll add it!
Gumbo Louisiana style stew. We start with a dark roux and add crawfish, tomatoes and the rest is our secret. This dish is served over rice.
Red Beans and Rice Slow-cooked comfort. Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice.
Brunswick Stew This recipe hails from coastal Georgia.  We make ours with chicken thighs, smoked pork, potatoes, corn, and a traditional Georgia BBQ sauce… tangy, sweet and hearty!

 Fresh Mex

Our signature Southwestern dishes are served with Spanish Rice and
Bigfoot BBQ’s Roasted Garlic Refried Beans.

Mesquite Smoked Skirt Steak This is a pampered beef recipe if there ever was one. We trim down the skirts nice and lean, then rub them with kosher salt and black pepper. Next we apply a wet rub of pureed chipotle chiles in adobo sauce and we marinade the meat for 24 hours. After that, we smoke the meat over mesquite wood and finish it on the grill. The result is an incredibly flavorful and tender meat. This can be prepared fajita style or a finer cut for tacos.
Pork Carnitas Slow braised pork finished with tomato, chili and orange sauce.
Caballero Chicken Smoked Chicken breast simmered in our Red Ranchero Sauce. Tender, moist and delicious.
Grilled Quesadillas Char-grilled and made fresh on site with Monterey Jack, Cheddar and Cotija cheeses. You can add our Mexican Smoked Skirt Steak, Caballero Chicken or Calabacitas. The medley of meat and melted cheeses make this a succulent treat.
Taco Bar  A fun way to entertain your guests. They can build their own tacos with our fresh fixins’: fresh cilantro, radish, jalapeño, Pico de Gallo, onion, Tapatio, guacamole, cheddar cheese or Cotija. You choose the meat: Mesquite Smoked Skirt Steak , Caballero Chicken, Pork, Shrimp or Calabacitas.
Salsa Bar  Corn tortilla chips served with your choice of salsa from our choices below.

Pico De Gallo  Literally means rooster’s beak, this is the classic mild salsa made with chopped tomatoes, onion, cilantro, fresh serrano peppers, salt and lime.
Roasted Green Chili & Jalapeño  The green chiles are flame-broiled and blended with fresh peppers, tomatoes, jalapeño and garlic. This salsa can be made to a medium or hot temp.
Mango Habañero  Made with tomatoes, pineapple, mangoes and just enough habañeros to keep your guest talking for years to come.
Classic Red  A savory mild to medium salsa, perfect for a simple Salsa Bar or Taco Bar.
Guacamole  You name it, we craft it: Avocados, cilantro, fresh lime, yellow onion, tomatoes, jalapeno and garlic. Fresh. Tasty. Flavorful.

 The Black Tie: Prime Rib & Chicken

Prime Rib Beef. To us, there is nothing more elegant than a table with a full standing rib roast on a cutting board. We keep it simple and let the USDA Choice beef do the rest. We season the meat with sea salt and fresh cracked peppercorns. It’s smoked over hickory and finished in the oven.
Fixins’ Tell us how you like it and we can make it happen: Horseradish cream, Au jus or Jambalaya. Why not?
Lemon Brandy Chicken Baked chicken breast topped with lemon brandy cream and chives. Tender and decadent.

The Santa Maria Tri Tip & Chicken

Tri Tip  USDA Choice Tri Tip rubbed with our own Santa Maria Cool Cali Dry Rub, grilled to medium. We can carve it on site for a plated meal, or your guests can build a sandwich on a French roll, if that is more your style.
Rosemary Chicken  A simple and freshly prepared chicken dish featuring fresh Rosemary with a classic Lemon-Brandy cream sauce.
Classic Mashed Potatoes  Russet potatoes blended with butter and milk o create those perfectly smooth mashed potatoes that everyone loves!
Rustic Mashed Potatoes Mashed red potatoes, skin on, chunky, garlicky… good!
Baked Potatoes  You pick the potato size, baseball or football and we will set up a bar of toppers, including but nowhere limited too: bacon, chives, sour cream, Bigfoot Red Chili, green chilies, shaved truffles, cheddar cheese, Pulled Pork, Beef Brisket or Sauteed Crawfish Tails.
Twice baked  These make a nice hot appetizer or side for plated dinners. Choice from the toppings above.
Green Beans  We like to finish ours with a little bacon, sea salt and fresh black pepper.

The Luau

The Luau is served with traditional sides of steamed white rice, shredded cabbage,
macaroni salad and potato salad.

Whole-Roast Kalua-Style Pig Island locals say “broke ‘da mouth”… something so delicious it broke your mouth and this dish is that and more! It is baked with fresh pineapple slices and has an out of this world smoky taste. This is a simple way of having a traditional Hawaiian Kalua pig without digging a hole in your backyard!
Teri Beef  Seared and glazed with a glistening teriyaki sauce.
Shoyu Chicken  Baked and marinated in fresh ginger and soy.

 Carving Station

Carving stations are a great way to impress your guests and give them a little control of their portions.  They are also versatile in that they can be combined with a few appetizers to “beef up” any party or combined with a few side dishes to make a complete meal. 

Prime Rib Sliced Gold Canyon 28 day dry aged beef.
Sliced Beef Brisket USDA Choice Beef rubbed with our own unique blend of seasonings then smoked for hours over hickory wood.
Pulled Pork Pic’nic shoulder pork smoked to perfection.
Country Ham Country ham sliced with a honey-orange glaze.

 “Top Shelf” Multi Course Meal

An elegant sit-down, five course meal.
Choose from the options below or let us help you customize your own menu.

 First Course; Raw Bar & Socializing Appetizers

Oysters and Clams Served with cocktail sauce, horseradish, hot sauce, mignonette and lemons.
Poached Chilled Jumbo Shrimp Served with Dijonnaise.
Beef Tartare Shallots, pepper, Worcestershire, horseradish, crème fraÎche served on toast points.
Salmon Tartare Cucumber Bites Simple, light and delicious. Finely minced wild Atlantic salmon mixed with red onion and crème fraÎche served over sliced cucumber.
Torchon of Foie Gras Served with fig jam and toast points.
Caviar Served with blini and crème fraÎche.

 Second Course; Seated Appetizers

Mushroom Risotto This authentic Italian-style dish takes time to prepare, but it’s worth the wait. Our risotto is creamy and made with fresh mushrooms, herbs and butter, garnished with fresh-shaved truffle.

 Third Course; Main Course

Surf and Turf Lobster tails poached in butter served with Rib Roast of Beef- Gold Canyon 28 day dry aged beef, USDA Choice.
Pommes Bourdeilles Decadent mashed potatoes made with butter and Gruyere cheese.
Ratatouille Traditional French Provençal stewed vegetable dish made with garlic, onions, herbes de Provence, eggplant and bell peppers.

Fourth Course; Dessert

Chocolate Bouchons and White Chocolate Mousse Cups A elegant duet. Named for their shape, bouchon is French for “cork,” bouchons are a cross between a brownie and a chocolate cake. It’s rich, fudgy, and filled with chocolate chips. After we bake the bouchons, we serve them with a dark chocolate cup with white chocolate mousse.

Fifth Course; Ending

Crackers and bread served with Jamón Ibérico and Serrano Ham and a selection of cheeses: Blue, Brie, Gouda and Cheddar.

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Hickory Smoked BBQ

Weddings & Special Occasions


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…in the Old Town Shops, historic downtown Flagstaff Arizona