missouri history museum menu 2012

Transcription

MISSOURI HISTORY MUSEUM MENU 2012
COLD
Valentine Cucumber Canapé
Roasted Tomato Goat Cheese
on three seeded crostini
Smoked Shrimp Canapé
with tomato cream cheese
California Sushi Roll
with wasabi cream and soy dipping sauce
California Club in Phyllo Flower
thin sliced chicken, diced tomato, crumbled bacon
Bistro Tenderloin Canapé
with black bean cream, scallion on sea salt ciabatta
Fresh Vegetable Spring Roll
with peanut dipping sauce
HOT
Parmesan Stuffed Artichoke Hearts
Asparagus & Parmesan Spring Roll
with black truffle mayo
Frontenac Pecan Jerky
strips of maple and pecan sweetened bacon
Miniature Tomato & Gorgonzola Pizzette
Grilled Prosciutto Wrapped Mozzarella
drizzled with balsamic reduction
Italian Arrancini
with roasted tomato marinara
Warm Brie and Roasted Grape
on toasted brioche
New Potato Baskets
with bacon & chive mousseline
Skirt Steak Quesadilla
drizzled with ranch sour cream
Pan Seared Chicken Pot Stickers
with a hoisin and vegetable consommé
Pork Tenderloin Brochette
with bing cherry dipping salsa
Gulf Crab Cake
with creole shrimp sauce
Crimini Mushroom
with sundried tomato risotto
Black bean & Manchego Empanada
with cumin sour cream
Toasted Cannelloni
with roasted tomato marinara & shredded parmesan
Lemon Basil Chicken Brochette
accompanied by pesto dipping sauce
Kobe Meatballs
with honey wasabi mustard
ACTION STATIONS
Smashed Potato Bar
choice of 1:
buttered, garlic or horseradish potatoes
served with:
»forest mushroom ragout
»roasted sweet peppers & onions
»shrimp creole
accompanied by cheese & extra virgin olive oil
Pasta Sauté Station
choice of 1:
»roasted portobello tortelloni with asparagus, scallions & artichokes
tossed with a sun-dried tomato red wine sauce
»agnollotti with carmelized onion, prosciutto & ricotta cheese
tossed with a basil garlic olive oil
»radiatore pasta with tuscan tomato broth
accompanied by sautéed mushrooms, spinach & vine ripened tomatoes
served with shredded parmesan cheese & Italian breadsticks
Risotto Station
creamy risotto served with:
»sauteed mushrooms
»fontina & parmesan cheese
»sun-roasted tomatoes & fresh basil
Asian Stir Fry Station
choice of 1:
garlic hoisin beef or lemon grass chicken
»accompanied by crisp vegetables & fried rice
SALADS
SALADS
Sicilian Style Salad
Red leaf, romaine & radicchio, with frizzled scallions, olives, shredded parmesan,
roma tomatoes & artichoke hearts, with an aged balsamic vinaigrette
Tossed Red Leaf, Romaine & Field Greens
with poached pear, spiced walnuts, crumbled feta cheese & dried cranberries
served with a champagne vinaigrette
Tower Grove Park Salad
crisp spinach & red leaf with sliced mushrooms, crumbled bleu, diced bacon & melted red onions
served with a dijon vinaigrette
Caesar Salad
served with plum tomatoes, croutons, parmesan cheese
with a creamy caesar dressing
Marinated Vegetables & Mozzarella Salad
tossed with a sweet Italian vinaigrette
Chilled Asparagus & Teardrop Tomato
drizzled with balsamic vinegar
VEGETABLES
Sugar Snap Peas & Baby Carrots
Sauté of Fresh Seasonal Vegetables
Asparagus with Julienned Sweet Peppers
Lemon Zest Green Beans & Summer Squash
with basil butter
Haricot Vertes with Julienned Sweet Peppers
continued >
PASTA
Raditore Pasta
tossed with grilled vegetables & zesty tuscan tomato broth
Farfalle Pasta
with broccoli, mushrooms & scallions tossed with a sundried tomato olive oil
Three Cheese Tortellini
with mushrooms, vine-ripened tomatoes & spinach with pesto cream sauce
POTATOES
Dill Buttered New Potatoes
Potato Lyonnaise
Trio of Roasted Potatoes
sweet, russet & yukon gold potatoes
GRAINS
Lemon Rice Pilaf with Confetti of Sweet Peppers
Israeli Couscous with Jeweled Fruit
White & Wild Rice
continued >
ENTRÉES
Sautéed Chicken Piccata
crowned with a lemon caper mushroom sauce
Sautéed Medallions of Chicken
with tarragon cream sauce
Herb Grilled Chicken Breast
with red wine & shallot sauce
Grilled Chicken Tremont
with chopped tomatoes, capers, scallions & artichokes
ENHANCEMENTS
please add $2.00 per guest
Breast of Chicken Saltimbocca
topped with prosciutto ham, parmesan cheese & sage marsala wine sauce
Pecan Encrusted Chicken Breast
with gorgonzola cream sauce
Breast of Chicken Ballontine
spirals of chicken stuffed with fresh spinach, roasted peppers & mushrooms
served with a roasted tomato veloute
CARVING STATIONS
Hand Carved Strip Loin
with creamed horseradish & sauce béarnaise
Hand Carved Sage Basted Turkey Breast
with durkees & fruit chutney
Hand Carved Herb Encrusted Pork Loin
with country mustard & apple chutney
Hand Carved Tuscan Marinated Flank Steak
with smoked tomato chutney
CARVING STATION ENHANCEMENTS
Hand Carved Tenderloin of Beef
with creamed horseradish & sauce béarnaise
Hand Carved Pork Tenderloin
with country mustard & apple chutney
DESSERT
Your Wedding Cake Served on a Festively Painted Plate with Berries
Freshly Brewed Decaffeinated Coffee
SALADS
Baby Spinach & Arugula
wild mushrooms, frizzled carrot, diced egg, tomatoes & pecan bacon with sherry vinaigrette
Ziggy’s Waldorf Salad
field greens & red leaf lettuce, with chopped apples, frizzled sweet potatoes, dried cherries
& spiced walnuts served with creamy cider dressing
Bibb Rosette Salad
with crisp greens, pepper strips, hearts of palm, and artichokes with champagne vinaigrette
Cape Cod Salad
red leaf, romaine & bibb with dried cranberries, spiced walnuts, frizzled sweet potatoes,
poached pears & crumbled feta, with cranberry vinaigrette
Nicoise Salad on Bibb Rosette
baby potatoes, haricot vertes, artichoke, diced egg & olives with oil & vinegar
CHICKEN ENTRÉES
Sautéed Chicken Piccata
crowned with a lemon caper mushroom sauce
Sautéed Medallions of Chicken
with tarragon cream sauce
Herb Grilled Chicken Breast
with red wine & shallot sauce
Grilled Chicken Tremont
with chopped tomatoes, capers, scallions & artichokes
CHICKEN ENTRÉE ENHANCEMENTS
spirals of chicken stuffed with fresh spinach, roasted peppers & mushrooms
served with a roasted tomato veloute
Breast of Chicken Saltimbocca
topped with prosciutto ham, parmesan cheese & served with a sage marsala wine sauce
Pecan Encrusted Chicken Breast
with gorgonzola cream sauce
continued >
BEEF ENTRÉES
Porcini Encrusted Tenderloin
heirloom tomato demi glace
Grilled Filet of Beef Tenderloin
pink peppercorn cognac sauce
with red wine demi glace
Seared Filet of Beef Tenderloin
with wild mushroom madeira sauce
ENTRÉE ENHANCEMENTS
crowned with wild mushroom duxelle
Contemporary Beef Tenderloin
beef tenderloin served atop puff pastry with mushroom duxelle
SEAFOOD ENTRÉES
Pan Seared Salmon Filet
with dill cream sauce on bed of spinach
Miso Glazed Sea Bass
grilled baby bok choy
Sautéed Shrimp Scampi
lemon caper white wine sauce and fresh spinach
Sesame Encrusted Salmon
roasted shallot butter
POTATOES
Dill Buttered New Potatoes
Duchess Whipped Potato
sweet, russet & yukon gold potatoes
GRAINS
Sun Roasted Tomato & Arugula Orzo
Wild Rice & French Lentils
Lemon Rice Pilaf
VEGETABLES
Sugar Snap Peas
with roasted baby carrots
Sautee of Fresh Seasonal Vegetables
Asparagus with Julienned Sweet Peppers
Whole Green Beans & Summer Squash
with basil butter
Haricot Vertes with Julienned Sweet Peppers
continued >
DESSERTS
Your Wedding Cake Served on a Festively Painted Plate with Berries
Freshly Brewed Decaffeinated Coffee
DESSERT ENHANCEMENTS
Fresh Berry Stacks
with sweet cream, strawberry sauce & mint
Crepes with Brown Sugar & Sautéed Pears
finished with bittersweet chocolate sauce
Traditional German Apple Strudel
served with warm bourbon sauce, drizzled with nuts and caramel
Warm Chocolate Phyllo Beggars Purse
served with raspberry coulis and seasonal berries
Chocolate Martini
chocolate mousse over flourless chocolate cubes splashed with grand marnier & seasonal berries
Vanilla Panna Cotta
with blueberry coulis, shortbread cookies & fresh mint
Wedged Southern Style Bread Pudding
served with vanilla bean cream and boozy caramel sauce
2012
M I S S O U R I H I STO RY M US E U M
F U L L S E R V I C E C O R P O R AT E
MENU
B U T L E R S PA N T R Y. C O M
P H O N E 3 1 4 / 6 6 4 . 76 8 0
FA X 3 1 4 / 6 6 4 . 9 8 6 6
BUTLER’S PANTRY at the MISSOURI HISTORY MUSEUM “CORPORATE FULL SERVICE” MENU 2012
Continental Breakfast Buffet
BP Deluxe Continental Buffet
choose 3 of the following:
*assorted muffin tops
*sweet english scones
*petite european Danish
*warm caramel pecan rolls
includes:
regular and decaffeinated coffee
carafes of assorted fruit juices
$9.00 per person
*fresh fruit kebabs with mint or yogurt parfaits
*assorted toaster bagels
with plain & maple walnut cream cheese
choose 3 of the following:
*assorted muffin tops
*sweet english scones
*petite european Danish
includes:
regular and decaffeinated coffee
carafes of assorted fruit juices
$11.25 per person
BP Signature Breakfast Buffet
*sliced seasonal fresh fruit tray sprinkled with berries
*assorted breakfast breads
*egg strata topped with cheddar &
monteray jack cheese
*skillet browned red potatoes with sautéed onions
*strips of maple cured bacon
*maple sausage links
*regular and decaffeinated coffee
*carafes of assorted fruit juices
$20.50 per person
» Buffets require a minimum of 30 guests
» 15 - 30 guests please add 30%
We would be happy to create customized menus.
A 10% service charge will be added to your invoice for buffet linen, china, flatware, glassware & serving pieces.
Service labor and sales tax are additional.
For more information please contact Indra at [email protected]
Please consider the environment & recycle this menu.
BUTLERS PANTRY at the MISSOURI HISTORY MUSEUM
P H O N E 314/454.3151 F A X 314/361.7316
All director’s lunches are served with chef’s choice of dessert.
OPTION IV
OPTION I
The Grilled Chicken Salad
Lemon Almond Chicken Salad
fresh romaine, plum tomatoes and a parmesan crisp
topped with sliced grilled chicken
on nine grain bread with lettuce, tomatoes & sprouts
$16.50 per person
Pesto Marinated Grilled Vegetables
Fresh Fruit Salad
$17.50 per person
OPTION II
French Country Turkey
with domestic brie, sliced apples, lettuce, tomato
& country mustard served on croissant
OPTION V
The "History Museum" Salad
Balsamic Grilled Vegetable Salad
a mix of fresh greens with grilled chicken & shrimp,
artichoke hearts, mushrooms, tomatoes & sliced hardboiled
egg with balsamic vinaigrette & parmesan crisp
Fresh Fruit Salad
$18.00 per person
$17.50 per person
OPTION VI
OPTION III
Santa Fe Chicken Wrap
Medallions of Beef Tenderloin
grilled chicken, roasted red peppers & shredded cheese,
red leaf & cool ranch spread
with caramelized onions, bleu cheese & arugula
served on grilled french roll
Sicilian Style Pasta Salad
Caprese Salad
Fresh Fruit Salad
Fresh Fruit Salad
$17.50 per person
$18.00 per person
» Director’s Lunches require a minimum of 30 guests
» 15 guests or less please add 50%
A 10% service charge will be added to your invoice for china, flatware, glassware & serving pieces.
P H O N E 314/454.3151 F A X 314/361.7316
All sandwich boxes include fresh baked bread, fresh fruit cup,
deli style potato chips & chef’s choice of dessert.
» Gluten-Free boxes include gluten-free bread, fresh fruit cup,
tortilla chips & gluten-free dessert.
» Butcher Block
» Grilled Chicken Breast
smoked turkey, house roast top round,
ham, salami, cheddar jack cheese
served with country mustard on herb brioche
thin sliced apple & havarti cheese
served with tarragon mayonnaise on croissant
» Chunky Chicken Salad
» Oven Roasted Top Round
celery & grapes on croissant
served with savory mayonnaise
cheddar cheese & caramelized onions
served with horseradish sauce on brioche
» Maple Cured Ham
Veggie Wrap on Spinach Tortilla
lorraine swiss cheese & country mustard
on honey wheat
diced tomato, cucumber, roasted red peppers,
shredded red leaf & avocado spread
» Breast of Smoked Turkey
» Veggie Sandwich
herbed boursin cheese, sliced apple
& durkees sauce on herb ciabatta
roasted plum tomato, sweet red onion,
mushroom slaw, radish sprouts, red leaf lettuce & hummus
spread on whole grain bread
» Butler’s Club
smoked turkey, bacon, lettuce
& lorraine swiss cheese
served with durkees sauce on herb ciabatta
Thai Chicken Wrap
» STL Grinder
ham, salami, capicolla, provolone, tomato,
shredded lettuce, pepperoncini,
on italian bread served with oil & vinegar on the side
grilled hoisin-marinated chicken, snow peas,
shredded red leaf lettuce, green onions, julienned carrots
and red & yellow peppers on a sun-dried tomato wrap
Beef Tenderloin Wrap
beef tenderloin, caramelized onions, roasted red peppers,
portabella mushroom & gorgonzola spread
on a sun-dried tomato wrap
Signature Boxes
$12.00 per box
$13.25 with side salad
OPTIONAL SIDE SALAD
($1.25 each)
Sicilian Pasta Salad
»
$13.00 gluten-free box
denotes items that can be
prepared gluten-free
»Dill Red Potato Salad
Combo Cookies
Ultimate Lemon Square
Pecan Brownie Bites
Thai Sesame Noodles
Mediterranean Salad
DESSERT
Raspberry Bar
» based on a minimum of 30 guests
Gooey Butter Bar
A 10% service charge will be added to your invoice for buffet linens, serving pieces & disposables.
P H O N E 314/454.3151 F A X 314/361.7316
All salad boxes include fresh fruit cup, flat bread and chef’s choice of dessert.
Asian Grilled Chicken Salad
» Baby Spinach Salad
strips of grilled chicken on a bed of sesame soy noodles,
baby greens, julienned peppers & mushrooms
served with rice wine vinaigrette
bed of baby spinach, roasted plum tomatoes,
egg, bacon & shaved manchego cheese
served with balsamic dressing
» Grilled Chicken Caesar Salad
strips of grilled chicken,
herbed croutons & cherry tomatoes
served with our butler’s Caesar dressing
Half and Half Combo
combination of two of the following:
1/2 a garden or caesar salad &
1/2 a grilled tarragon chicken or smoked turkey sandwich
» Butler’s Chef Salad
» Cape Cod Salad with Grilled Chicken
strips of ham, turkey, salami
two cheeses, tomato & egg
served with creamy ranch dressing
strips of grilled chicken, crisp romaine, dried cranberries,
frizzled sweet potatoes, spiced walnuts & feta cheese
served with cranberry vinaigrette
» Fresh Garden Salad
» Greek Salad with Grilled Chicken
strips of grilled chicken, fresh tomatoes,
red onions, kalamata olives & feta cheese
served with butler’s greek dressing
shredded carrots, cheese, chickpeas, croutons,
cucumbers, olives, red onions & cherry tomatoes
served with lemon dijon vinaigrette
Signature Boxes
$12.00 per box
$13.25 with side salad
$13.00 gluten-free box
» denotes items that can be
prepared gluten-free
OPTIONAL SIDE SALAD
DESSERT
($1.25 each)
Combo Cookies
Ultimate Lemon Square
»Dill Red Potato Salad
Pecan Brownie Bites
Thai Sesame Noodles
Raspberry Bar
Mediterranean Salad
Gooey Butter
» based on a minimum of 30 guests
A 10% service charge will be added to your invoice for buffet linens, serving pieces & disposables.
P H O N E 314/454.3151 F A X 314/361.7316
Cold lunch buffet includes: fresh fruit salad, choice of one side salad, deli style potato chips and a dessert platter.
Butcher Block Sandwiches
Petite Bistro Sandwiches
smoked turkey, havarti & apple;
maple ham & lorraine swiss;
top round, cheddar & caramelized onions
served with country mustard & creamed horseradish
$15.00 per guest
sliced top round, smoked turkey, ham & salami
with two types of cheese on brioche
served with country mustard & creamed horseradish
$14.50 per guest
Carved Turkey Breast
on baguette with brie & cranberry relish
served with country mustard
Trio of Butler’s Wraps
veggie wrap on spinach tortilla;
thai chicken wrap;
beef tenderloin wrap
$15.00 per guest
&
Grilled Beef Tenderloin
on brioche with caramelized onions & gorgonzola cheese
served with creamed horseradish
$17.25 per guest
Sandwich Trio Buffet
please choose three of your favorite sandwiches
off of our signature box lunch menu
$16.25 per guest
DESSERTS
Combination Platter of Cookies, Fruit Bars and Brownies
MENU ADDITIONS
OPTIONAL SIDE SALAD
one selection included
(additional side salad - $2.50 per person)
(30 guest minimum)
(30 guest minimum)
Chicken or Tuna Salad
with Seasoned Flatbreads
$3.00 per guest
Dill Red Potato Salad
Thai Sesame Noodles
Classic Caesar Salad
Fresh Garden Salad
Mediterranean Salad
» Buffets require a minimum of 30 guests
P H O N E 314/454.3151 F A X 314/361.7316
hot lunch buffet
Hot lunch buffets include:
seasonal fruit salad, choice of one side salad, fresh grilled ciabatta or deli style potato chips and a dessert platter.
Penne with Vegetables
Chicken Piccata
tossed with fresh asparagus, leeks & mushrooms
& dusted with shredded parmesan cheese finished with
either garlic olive oil broth or sun-dried tomato cream sauce
served with grilled ciabatta
$14.50 per guest
add strips of chicken - $2.00 per guest
on a bed of spinach
with lemon and caper piccata sauce
accompanied by white & wild rice
$16.00 per guest
Baked Potato Bar
Panini Duo
roast top round, smoked gouda and
caramelized onions
toppings include butter, shredded cheddar cheese, green
onions, steamed broccoli, bacon & sour cream
$13.00 per guest
add chopped chicken - $2.00 per guest
&
sliced smoked turkey and brie
served on grilled ciabatta bread with
deli style potato chips
$15.00 per person
Southwest Fajitas
your choice of flank steak or chicken, with
shredded cheese, grilled peppers
and onions accompanied by sour
cream, salsa and spanish rice
(this item excludes grilled ciabatta)
chicken - $16.00 per person
flank steak - $17.00 per person
Medallions of Beef Tenderloin
served with wild mushroom madeira sauce
& medley of garlic roasted potatoes
$18.00 per guest
DESSERTS
Combination Platter of Cookies, Fruit Bars and Brownies
OPTIONAL SIDE SALAD
(30 guest minimum)
($2.50 per person)
Dill Red Potato Salad
Thai Sesame Noodles
Classic Caesar Salad
Mediterranean Salad
» Buffets require a minimum of 30 guests.
P H O N E 314/454.3151 F A X 314/361.7316
SNACKS
Assorted Dry Snacks
Assortment of Fresh Bakes Cookies
pretzels, honey roasted peanuts,
snack mix and goldfish crackers
serves 12-15 guests - $50.00
24 pieces per order - $33.00
Variety of Ultimate Lemon Squares, Brownies
and Raspberry Bars
Fresh Tortilla Chips
served with black bean salsa
serves 12-15 guests- $30.00
Sushi Collection
smoked salmon roll, sesame crab roll and
california roll served with wasabi cream,
pickled ginger and soy vinaigrette
30 pieces - $45.00
SW Deli Chips
served with authentic guacamole
serves 12-15 guests- $36.00
Market Basket of Vegetables
Desert Spiced Shrimp
with dill dip
serves 12-15 guests - $33.00
spiced barbequed shrimp served with
ancho chili remoulade
24 pieces - $65.00
Wisconsin Cheese Display
Satay Combo
with flatbreads and crostini
serves 12-15 guests – $45.00
beef and chicken satay served
with sweet chili glaze
Fresh Fruit Kebabs
with raspberry yogurt dipping sauce
24 pieces - $40.00
DRINKS
Assorted Sodas
$1.25 per can
Bottled Spring Water
$1.25 per bottle
Canned Ice Tea and Lemonade
$1.25 per can
Individual Bottles of Fruit Juice
$1.50 per bottle
Regular or Decaf Coffee
also available in hot tea or hot chocolate
8-10 cups per pot - $20.00
Pitchers of Ice Tea or Lemonade
8-10 cups pitcher - $15.00
P H O N E 314/454.3151 F A X 314/361.7316
1. Event Location: The Corporate Full Service Menu
may be used for events held in the following
locations: AT&T Room & Bank of America Foyer.
2. Timing for placing an event order: We
encourage you to call and reserve the date and
time of your event as soon as possible and do
suggest that all orders be made 7 days in advance
of the event.
3. Minimum Guarantees: All guaranteed counts are
due no later than 7 days prior to the event. Guest
counts cannot be lowered within 7 days of your
event. Any increases to guest count within 7 days
of your event will be subject to a 15% surcharge.
Menu prices are based on a minimum of 30
guests. Lunch buffets are not available for fewer
than 15 guests. Please add the following
percentages to all other orders if guest count is
less than 30 guests.
4. Prices: All prices are subject to a 10.491% sales
tax, 10% service charge and delivery charge (see
service charge and delivery).
5. Full-Service Staff: Service staff will be booked in
accordance to guest count and menu type as
determined by Butler’s Pantry. Each service staff
member is booked at a 4-hour minimum, at the
current hourly rate.
6. Times of Operation: Service is available from
7am – 5pm daily Monday – Sunday.
7. Payment Terms: Acceptable payment types
include: Cash, Credit Card (Visa, Master Card,
Discover and American Express), as well as
corporate checks.
8. Service Charge & Delivery: Clients will be
charged a 10% service charge on all orders. The
service charge covers china, glassware, flatware
and all serving pieces. The delivery charge is $25.
For deliveries prior to 7:00 am and after 5:00 pm,
delivery charge is $50.00 per order.
9. Cancellations: All cancellations must be done by
phone. No emailed or faxed cancellations will be
valid. Cancellations within 48 hours of event will
be charged 100% of total event contract.
P H O N E 314/454.3151 F A X 314/361.7316
BUTLER’S PANTRY FULL SERVICE CORPORATE MENU 2012
2012
M I S S O U R I H I STO RY M US E U M
S I G N AT U R E M E N U
B U T L E R S PA N T R Y. C O M
P H O N E 3 1 4 / 6 6 4 . 76 8 0
FA X 3 1 4 / 6 6 4 . 9 8 6 6
BUTLER’S PANTRY at the MISSOURI HISTORY MUSEUM 2012
COLD
HOT
Petite Lobster BLT in Phyllo Cup
Roasted Tomato Soup Sipper
with parmesan straw
Valentine Cucumber Cream Canapé
Asparagus Soup Sipper
with crème fraiche
Beef Tenderloin Gaufrette
with baby arugula & caper cream
Rosemary & Leek Chicken Salad
on parmesan polenta tile
Fried Artichoke Heart
with lemon sabayon
Citrus Arrancini
with yellow tomato coulis & parmesan cheese
Strawberry Kiss
filled with honey cream cheese
Bistro Tenderloin Canapé
black bean cream & scallion on ciabatta
Jalapeno Soufflé
with spiced shredded pork & cool sour cream
Lobster Beignet
with lemon crème fraiche
Seared Tuna on Wonton Petal
with wasabi cream
House Smoked Salmon, Leek & Asparagus
Crêpe
Warm Brie & Roasted Grape
on toasted brioche
Gorgonzola & Cranberry Beggars Purse
Citrus & Fennel Crab Salad
in phyllo flower
Feta, Sweet Pepper & Spinach Pastry
Roasted Tomato Goat Cheese
on herb crostini with frico
Miniature Blanco Flatbread
with chicken, bacon & mushrooms
California Club
chicken, tomato, avocado cream & bacon in phyllo
Grilled Prosciutto Wrapped Mozzarella
with balsamic reduction
Gazpacho & Lobster Shooter
with avocado swizzle
Three Cheese Soufflé
with wild mushroom duxelle
Watercress Vichyssoise Shooter
Frontenac Pecan Jerky
Smoked Shrimp Canapé
with tomato cream cheese
Peking Duck Spring Roll
with sweet chile glaze
Endive Spear & Greek Tapenade
with sweet peppers, black olives & feta
Petite Open Faced Kobe Burger
with with cambazola & frizzled leeks
Asparagus & Parmesan Spring Roll
with black truffle mayo
Petite Deviled Crab Cake
with caper remoulade
We would be happy to customize your menu selections-please use these menus as a guide.
All menus are based on serving a minimum of 100 guests. Please see the pricing guide under general information.
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
HOT
COLD
Roasted Tomato & Arugula Tart
Lemon Basil Chicken Salad
stuffed baby artichoke hearts
Fried Panko Crusted Shrimp
with honey soy dip
Rosemary Beef Skewer
with horseradish dipping sauce
Classic Crab Cake with Lobster Sauce
Tandori Chicken Brochette
with sweet chile dipping sauce
New Potato Basket
with bacon & chive mousseline
Tuscan Antipasto Skewer
mozzarella, salami, olive, basil & balsamic vinegar
Crimini Mushroom
stuffed with caramelized onion risotto
Asian Chicken & Vegetable Spring Roll
with hoisin chili sauce
Pork Tenderloin Brochette
with bing cherry salsa
Petite Nantucket Lobster Roll
miniature brioche with citrus crème fraiche
Seared Chicken 5-Spice
with cumin yogurt sauce
Spiced Seared Tuna Satay
with honey wasabi sauce
Grilled Baby Lamb Chop
with mint chimichurri
Petite Moo Shu Pancake
with duck scallion & mango
Mediterranean Grilled Shrimp
on polenta tile
Roasted Pepper Tortellini Skewer
with lemon parmesan dip
Smoked Chicken & Black Bean Empanada
with salsa verde
Baja Caesar Salad Wrap
jalapeno caesar dip
Wild Mushroom Spring Roll
with a soy vinaigrette
Tequila Lime Shrimp Skewer
with chipotle aioli
Yukon Gold Potato
stuffed with horseradish whipped potatoes
Sicilian Quesadilla
balsamic onion, portabella mushrooms,
sundried tomatoes & pesto cream cheese
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
Mediterranean Spreads
hummus & olive tapenade
with cucumbers, carrots & flatbreads
Fresh Fruit Kebabs
with chiffonade of fresh mint
SANDWICHES
Mini Flank Steak BLT’s
with bleu cheese dressing
Tarragon Chicken Salad in Brioche
with diced apple
Large Gulf Shrimp & Split Crab Legs
with cocktail sauce & lemons
Seared Tuna on Sesame Crostini
asian slaw & wasabi cream
House Smoked Salmon Display
with classical garnishes & toast points
Desert Spiced Barbecued Shrimp
with ancho chile remoulade
Carved Turkey & Brie on Baguette
with country mustard
5-Spice Pork Tenderloin
on potato roll with cherry salsa
Herb Encrusted Tenderloin of Beef
with caramelized onions & arugula on grilled
brioche with creamed horseradish sauce
Thai Chicken Lettuce Wraps
with hoisin vinaigrette
TAPAS
Artisan Cheeses
Jarlsberg, Stilton & St. Andres Triple Cream
with fresh fruit, spiced nuts & flatbreads
Bavarian Charcuterie Boards
assorted cured meats & german cheeses
served with spicy & sweet grain mustards
Wisconsin Cheese Board
brie, cheddar, swiss & smoked gouda with
fresh fruit & flatbreads
Individual Lobster or Chicken Pot Pie
Baked Brie En Croûte
with Dried Fruit Chutney
with toasted crostini
Satay Sampler
mediterranean beef with roasted tomato coulis,
sesame thai chicken with sweet chile glaze &
grilled ginger prawns with garlic hoisin sauce
Pan Seared Scallops
with roasted winter grapes
Shrimp “Cocktail”
served in a parsley rimmed martini glass,
topped with shaken yellow tomato gazpacho
Braised Shortribs
with red cabbage & spaetzle
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
INDIVIDUAL STATIONS
DUO STATIONS
Fresh Atlantic Raw Bar
large gulf shrimp
split crab legs
oysters on the half shell
accompanied by pink sauce, cocktail sauce
& fresh citrus
Trio of Grilled Paninis
sliced chicken with cranberries & brie
beef tenderloin with onions & bleu cheese
ultimate grilled cheese
AN D
Overflowing Baskets of Greens
with choice of condiments to include:
tomato wedges, olives, radishes, smoked
bacon, sunflower seeds & shredded cheese
Seafood Trio
Molasses Bourbon Shrimp
pan seared with a caramelized glaze
Seared Diver Scallop
with roasted red pepper sauce
Maryland Crab Cake
with cornichon remoulade
*trio presented on a bed of sweet potato hay
Gourmet Flatbread Station
chicken, red onion & smoked cheddar
spinach, artichoke & asparagus
plum tomato, fresh basil & smoked gouda cheese
Polenta Bar
creamy polenta
with roasted tomatoes, sautéed mushrooms,
grilled seasonal vegetables, fontina & parmesan
Sushi Collection
smoked salmon roll, sesame crab roll &
california roll served with wasabi cream, pickled
ginger & soy vinaigrette
Asian Stir Fry
choice of hoisin beef or lemon grass chicken
accompanied by crisp vegetables & fried rice
AN D
Dim Sum
pan seared chicken potstickers with hoisin
duck spring rolls with soy vinaigrette
Duet of Kansas Beef
hand carved wood charred tenderloin of beef
atop grilled ciabatta
AN D
braised brisket served with spicy black beans
tomato chutney & creamed horseradish sauce
Risotto Station
wild mushroom, lobster & risotto milanese
served with parmesan cheese and olive oil
AN D
Sicilian Antipasto Display
served with marinated vegetables, italian
meats, cheese & hand crafted breads
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
APPETIZERS
COLD SOUPS
Crystal Shrimp Cocktail
three jumbo shrimp topped with lump crab meat
& presented in an ice bowl
Lobster Martini
with shredded endive slaw & citrus lobster
Seared Diver Scallop
on a bed of basil orzo & grilled asparagus
drizzled with garlic olive oil
Duck & Goat Cheese Ravioli
julienne vegetables with sherry broth
Chilled Melon Soup
Chilled Cucumber Soup
Chilled Zesty Gazpacho
Classic Vichyssoise
Trio of Chilled Soups in Crystal Ice Block
watermelon with jicama relish
avocado & cucumber with tzatziki yogurt
tarragon tomato with vegetable confetti
Delta Crab Cake
served atop creole rice & sauce piquant
Vegetable Napolean
balsamic vegetables surrounded by
red wine dressed greens & baby mozzarella
Black Pepper Studded Beef Carpaccio
with shredded caesar salad & shaved parmesan
Italian Antipasto Plate
hearts of romaine, marinated vegetables,
parmesan cheese, balsamic vinegar & olive oil
HOT SOUPS
Lobster Bisque
Maple Acorn Squash Bisque
Basil Tomato Bisque
Smoked Gouda & Wild Mushroom Soup
Wild Mushroom Beggars Purse
with sherry cream sauce
Chicken Consommé with Tortellini
Tuscan Ratatouille Terrine
balsamic marinated vegetables, micro greens,
bermuda onion flower & herb flatbread
Seafood Bisque & Lump Crab
with table-side presentation
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
SERVED SALADS
BUFFET SALADS
Bibb Rosette Salad with Grilled Shrimp
with crisp greens, pepper strips, hearts of palm,
& artichokes served with champagne vinaigrette
Fresh Vegetable Salad
baby lettuce with basil, asparagus, carrots,
radish, snow peas, white mushrooms, cucumber
& radish sprouts with lemon herb vinaigrette
Asparagus Tower with Crisp Greens
grilled asparagus, plum tomatoes, feta,
black olives & sweet peppers
served with dijon vinaigrette
Baby Spinach & Arugula Salad
wild mushrooms, frizzled carrot, diced egg,
teardrop tomatoes & pecan bacon
tossed with sherry vinaigrette
Bistro Salad
red leaf, field greens & frisée with garlic crouton
roasted apple, melted red onion,
candied almonds, baked brie wedge
served with a champagne vinaigrette
Grilled Portobello & Bosc Pear Salad
shaved proscuitto, pecorino cheese,
caramelized red onion & dried cherries
served with port wine dressing
Baby Arugula Salad
bleu cheese soufflé, toasted walnuts, pancetta,
& roasted peppers with a balsamic vinaigrette
Lemon Oregano Shrimp
micro greens with black olive, cucumber, feta,
orzo & citrus yogurt
Cape Cod Salad
a mix of crisp red leaf, romaine & bibb with dried
cranberries, spiced walnuts, caramelized red
onion, sliced pears & feta cheese
tossed with cranberry vinaigrette
Big Sky Montana Ranch Salad
with peppered bacon, poached egg, sunflower
seeds, shredded jack cheese & cherry tomatoes
served with buttermilk ranch dressing
Sicilian Salad
a blend of red leaf, romaine & radicchio with
frizzled scallion, calamata olives, grated asiago,
roma tomatoes & artichoke hearts
tossed with an aged balsamic vinaigrette
Ziggy Waldorf Salad
field greens & red leaf lettuce with chopped
apples, frizzled sweet potatoes, dried cherries
& spiced walnuts with creamy cider dressing
Jalapeno Caesar Salad
with tortilla strips, roasted peppers, crumbled
cojita cheese & jalapeno caesar dressing
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
CHICKEN
BEEF
Chicken Spedini
stuffed with aged italian cheese, bread crumbs,
vegetables & fresh herbs
crowned with a lemon caper sauce
Bacon Wrapped Filet of Beef Tenderloin
cabernet demi glace
Breast of Chicken Napoleon
layers of puff pastry, medallions of chicken &
spinach finished with wild mushroom cream sauce
spirals of chicken stuffed with fresh spinach,
roasted peppers & mushrooms
served with a tomato velouté
Grilled Medallions of Chicken Tremont
chopped tomatoes, capers, scallions & artichokes
Breast of Hoisin Glazed Chicken
topped with a mandarin orange salsa
on a bed of sweet potato hay
pink peppercorn cognac sauce
Porcini Encrusted Beef Filet
heirloom tomato demi glace
with red wine shallot demi glace
Contemporary Beef Wellington
crowned with wild mushroom duxelle
with puff pastry & demi glace
Petite Filet of Beef & Shrimp Scampi
on a bed of spinach
Grilled Kansas City Strip Steak
maitre d’butter
Grilled Herb Breast of Chicken
shallot red wine sauce
Grilled Cowboy Ribeye
vidalia onions & jack daniels sauce
Bistro Roasted Chicken
thyme au jus
Roasted Prime Rib of Beef
creamed horseradish sauce
Sautéed Medallions of Chicken Piccata
served with capers & sliced mushrooms
on a bed of sautéed spinach
with a white wine lemon sauce
DUCK
Chicken Pepperonata
topped with sweet peppers & onions
Grilled Long Island Duck
on a nest of melted leeks served
with a plum chutney & ruby port reduction
Roasted Duck Breast
sautéed pears & juniper jus lie
continued >
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
PORK
SEAFOOD
Raspberry Teriyaki Pork Loin
on a bed of asian vegetables
Pan Seared Sea Bass
mediterranean tomato & caper relish
Pan Seared Medallions of Pork Tenderloin
blackberry zinfandel sauce
Scallops Veronique
with sautéed grapes & white wine cream sauce
Roasted Pork Loin
stuffed with smoked gouda, spinach & sweet
peppers served with a broken tomato ragout
Grilled Salmon Filet
dill sauce
Grilled Center Cut Pork Chop
french mustard & caper sauce
on a bed of spinach
Sole Meuniere
parslied lemon & caper sauce
Pan Seared Arctic Char
roasted shallot butter
Seared Tuna Steak
honey wasabi sauce
VEAL
Salmon En Croute
with spinach, boursin cheese & red pepper coulis
Grilled Veal Chop
juniper berry sauce
Sautéed Medallions of Veal Piccatta
tender provimi veal finished with a white wine
lemon caper sauce & fresh spinach
Veal Spedinis
pinwheels of provimi veal layered with italian
cheeses & crowned with a tomato coulis
Veal Chop Milanese
white wine demi glace on a bed of arugula
Roasted Veal Loin
stuffed with spinach, feta, caramelized onions &
sweet peppers with caper demi glace
Lobster Thermidor
LAMB
Rosemary Roasted Lamb Chops
balsamic reduction
Herb Encrusted Lamb Chops
madeira sauce
Mediterranean Stuffed Loin of Lamb
olives, roasted peppers, feta &
caper demi glace
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
VEGETABLES
POTATOES
Balsamic Grilled Vegetable Stacks
Diamonds of Pommes Dauphinois
Vegetable Printanier
baby carrots, zucchini, baby red onions,
asparagus & haricot vertes
Root Vegetable Puree
on broiled artichoke bottom
Broccoli, Asparagus & Green Beans
with brown butter & sage
Parmesan Potato Wedges
Shredded Potato Rosti
Broiled Duchess Potatoes
Whole Green Beans
with roasted acorn squash
to include sweet, white & yukon gold potatoes
Fettuccine Vegetables
Asparagus Spears
with julienne vegetables
PASTA
Spinach & Plum Tomato Gratinée
Sauté of Sugar Snap Peas
with matchstick sweet peppers
Sauté of Wild Mushrooms
Green Beans, Asparagus & Baby Carrots
Gemelli Arrabbiata
with italian sausage, snipped basil & sautéed
onions in a roasted red pepper sauce
Farfalle Pasta
served with a caper, tomato, basil sauce
Haricot Vertes with Tomato Caper Relish
Orecchiette Pasta
with roasted artichoke, cauliflower, spinach
& caper berries tossed in olive oil
GRAINS
Sun Roasted Tomato & Arugula Orzo
tossed with garlic olive oil & toasted pine nuts
Wild Rice
Mediterranean Pasta
a blend of wheat & spinach fettuccini tossed with
cured olives, capers, red onions & feta cheese
French Lentils
Wheatberry Pilaf
Tortellini Carbonara
three cheese tortellini served with scallions
& bacon tossed in a rich cream sauce
Jeweled Fruit Israeli Cous Cous
Wild Mushroom Risotto
Red Quinoa
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
PLATED DESSERTS
BUFFET DESSERTS
Fresh Berry Stacks
layers of lemon shortcake, fresh berries
sweet cream, strawberry sauce & fresh mint
Sweet & Fruity
gooey butter wedges, lemon squares, blondies
& double chocolate chunk brownies
Tempting Trio
»milk chocolate panna cotta
»dark chocolate truffles
»white chocolate torte
Mountains of Macaroons
»choose 3 flavors of cream filled macaroons
chocolate, almond, mocha, pistachio, strawberry,
mango or passion fruit
Vanilla Peach Tart
in flaky pastry with crème anglaise
Parisian
chocolate truffles, coconut macaroons, white
chocolate madeleines, & driscoll strawberries
with chocolate mousse
Opera Torte
layers of chocolate cake, ganache, coffee french
butter cream with white & dark chocolate sauce
Blood Orange Panna Cotta
with citrus coulis & chocolate sauce
Chocolate Mousse Crepes
with white chocolate espresso sauce
& fresh berries
Poached Pear in Pastry
stuffed with rich chocolate ganache &
finished with caramel sauce
Neapolitan Martini
chocolate mousse over vanilla cake cubes
with fresh seasonal berries
Warm Chocolate Phyllo Beggars Purse
served with a raspberry coulis
& fresh seasonal berries
Roasted Apple
stuffed with brown sugar, raisins, dried
cranberries & walnuts with boozy caramel sauce
Drip – Drip – Drip
white & dark chocolate fondue with
pound cake, chocolate madeleines & fresh fruit
White Chocolate Banana Bread Pudding
with boozy caramel sauce
Quartet of Gooey Butter
raspberry, chocolate peanut butter, espresso
& traditional
The Candy Bar
malted milk balls, chocolate covered pretzels,
chocolate covered raisins, M&M’s, non-pareils &
chocolate peanut clusters
The Dessert “Bar”
» tiramisu martini
» fresh berry bolla with grand marnier zabaglione
» black forest martini with kirsch soaked cherries
» strawberry daiquiri sweet shot
House-Made Cheesecake
»please ask your sales consultant about this
seasonal fresh pick
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
Late Night Snacks
St. Louis Favorites
All Night Diner
The Hill
Miniature Cheeseburgers
with ketchup, mustard & relish
Toasted Ravioli
with marinara sauce
Truffle French Fries
Milk Shake Shooters
Volpi Meats & Italian Cheese Display
with olives, tapenades & crusty breads
Fiesta Favorites
Soulard
Smoked Chicken & Black Bean Empanada
with salsa verde
Crawfish Cakes
chipotle aioli
Southwest Guacamole
with flour tortilla chips
Andouille & Blackened Chicken Gumbo
Red Beans & Rice
Take-Out Classics
Gourmet Flatbread Station
chicken, red onion & smoked cheddar
spinach, artichoke & asparagus
plum tomato, fresh basil & smoked gouda cheese
Hand-Rolled Sushi Collection
smoked salmon roll, sesame crab roll &
california roll
World’s “Fare”
Jumbo Hot Dogs
Grilled Cheddar Burgers
Kettle Corn
Hand-Dipped Ice Cream Cones
St. Louis All-Star Sweets
Dim Sum
pan seared chicken potstickers with hoisin
duck spring rolls with soy vinaigrette
St. Louis Gooey Butter Cake
raspberry, chocolate peanut butter, espresso
& traditional
Sweet Tooth
Ted Drewes Concretes
Petite Warm Chocolate Chip Cookies
with milk shooters
Variety of Hank’s Cheesecakes
Bissinger’s Chocolates
The Candy Bar
malted milk balls, chocolate covered pretzels,
chocolate covered raisins, M&M’s, non-pareils
& chocolate peanut clusters
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
COCKTAIL RECEPTIONS
Passed Hors d’oeuvre Reception
$16.00 - $21.00 per person
Light Hors d’oeuvre Buffet
$21.00 - $31.00 per person
DINNER
Passed Hors d’oeuvres with Dinner
$ 6.00 - $12.00 per person
Hors d’oeuvre Buffet
$26.00 - $36.00 per person
Buffet Dinner
$26.00 - $35.00 per person
Seated Dinner
$26.00 - $40.00 per person
PLEASE NOTE
»
»
»
»
»
this cost analysis is based on a minimum of 100 guests
menus are tailored to meet individual tastes
linens, china, silverware, etc. are available at an additional charge
necessary service labor is priced separately
contact a catering coordinator for your special event arrangements
revised 8/09
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
Other Options:
Billed by the Drink:
Soft Drinks
$2.00 per glass
AB Beers
$3.50 each
Schlafly Beers
$4.50 each
House Wine
$5.00 per glass
Premium Mixed Drink
$6.00 per glass
House Wine
poured with dinner
$5.50 per guest
House Champagne Toast
$4.00 per guest
(see wine menu for other options)
Non-Alcoholic Options:
Open Beer, Wine & Soda Bar:
(includes Bud/Bud Light, Schlafly, House
Wines & Soft Drinks)
3 hours
$15.00 per guest
4 hours
$16.50 per guest
5 hours
$18.00 per guest
each additional ½ hour
$1.00 per guest
Coffee & Tea Service
based on 2 hours
Gourmet Coffee Bar
$5.00 per guest
based on 2 hours (includes flavored coffees,
toppings & authentic french madeleines)
Soft Drink Bar
$10.00 per guest
based on 3 hours (includes assorted sodas,
ice tea & lemonade)
Open Premium Bar:
(includes Premium Liquor, Bud/Bud Light,
Schlafly, House Wines, & Soft Drinks)
3 hours
$16.00 per guest
4 hours
$18.00 per guest
5 hours
$20.00 per guest
$1.00 per guest
$4.00 per guest
$1.00 per guest
Specialty Cocktails:
White Cosmopolitan
$6.00 per glass
Raspberry Ruby
$6.00 per glass
Uptown Cocktail
$6.00 per glass
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE
ESTIMATED SUMMARY
OF CHARGES
Sample menu prices are based upon a minimum
of 100 guests. Please add the following
percentages for less than 100 guests:
GENERAL GUIDELINES
FOR CATERING
1.
The person making arrangements shall
notify Butler’s Pantry of a final guest count
at least 10 business days prior to your
event date.
Any additions to this count within 10 business
days of your event will be subject to a 15%
surcharge.
2.
Payment Schedule
» the non-refundable facility rental deposit,
signed contract & credit card information on file
is required to hold your event date.
» a non-refundable payment of 50% of the
estimated total is due 90 days prior to your event.
» final & full payment is due 10 business days
prior to your event date based on your
guaranteed guest count.
» 99 – 75 guests please add 15%
» 74 – 50 guests please add 20%
Food
See sample menu pricing
Beverage
See beverage option pricing
Rentals
DINNER
$14.00 per guest
Based a 4-5 hour event
Includes tables, chairs, china, silverware,
table & bar glassware, as well as serving pieces
and equipment. Linens are additional.
LUNCH
$12.00 per guest
Includes tables, chairs, china, silverware,
table & bar glassware, as well as serving pieces
COCKTAIL RECEPTION
In the event that your total cost exceeds the total
estimate paid, the difference will be due &
processed on the day of the event.
Failure to provide above payments will cause
your catering contract to be void.
3.
We accept the following for payment: cash,
money order, Visa, MasterCard and
American Express. Personal checks are
only accepted 14 days prior to event date.
4.
All deposits are non-refundable.
5.
The Butler's Pantry catering director should
be made aware of all aspects of your event.
Please allow our catering director to coordinate
all deliveries and pick-ups from outside vendors.
(i.e. entertainment, floral, bakery, etc.)
6.
Outside food is prohibited, with the
exception of wedding cakes provided by a
licensed bakery.
$10 per guest
Includes tables & chairs for scattered seating, china,
silverware & bar glassware, as well as serving pieces
Service
Approximately
$21.00 - $27.00 per guest
Based on a 4-5 hour event, which includes catering
manager, chef, service captain, waitstaff, bartender
and kitchen assistants
Additional fees apply for events with ceremonies.
» $500 flat fee
Gratuity is not included. Please refer to your catering
manager for assistance.
Tax
Current applicable sales tax will be applied to final bill.
BUTLERSPANTRY.COM
314/664.7680 F A X 314/664.9866
PHONE

missouri history museum menu 2012

Transcription

Similar documents

kids doodle book - Boulder Creek Steakhouse

View Bethpage`s Take Home Menu

CAVERY

Appetizers Salads Sandwiches

main menu

Cantina - The Tortilla Press

(100)New TBonz Gluten Free Menu

Click here to view our menus.

www.sensationalhost.com [email protected]