Banquet Menu - Sept 2010.indd

Banquet
Menu
Contact: Mary Niland
Phone: 414-271-3377 x228
Email: [email protected]
Website: www.madersrestaurant.com
• Weddings • Graduations
• Special Events • Corporate
Appetizers
Cold Appetizers
Hot Appetizers
3 Dozen Minimum per Appetizer choice
• Wild Mushroom Duxelle
in puff pastry, topped w/Gruyere cheese
$25 dozen
• Cherry Tomatoes
topped with Boursin cheese
$28 dozen
• Smoked Bacon & Sweet Onion Tartlet
caramelized onion, smoked bacon, heavy cream
& Parmesan cheese
$36 dozen
• Prosciutto Wrapped Grilled Asparagus
accompanied w/a blasamic syrup & shifton basil
$22 dozen
• Bruschetta
chopped tomatoes blended with garlic, basil,
olive oil and vinegar.
Served on toasted slices of French bread
$18 dozen
• Spanakopita
chopped spinach, feta, sweet onion & seasoning
wrapped in phyllo dough
$27 dozen
• Smoked Salmon
on salted rye with lemon chive &
cream cheese mousse
$25 dozen
• Rueben Rolls
corned beef, cabbage & Swiss cheese wrapped
in spring dough.
Served with Dusseldorf mustard
$18 dozen
• Shrimp Cocktail Display
Market Price
• Bratwurst and Knackwurst Medallions
cooked in beer and onions
$15 dozen
Hummus Platter
roasted red pepper, roasted garlic or
cucumber dill hummus with toasted pita bread
$125 (50 guests)
• Mini Reuben
open face, on rye cocktail bread with dressing
$20 dozen
Banquet Displays
Vegetable Crudite with Dip
• Tandori Chicken Skewers
with a Tamarind honey dipping sauce
$24 dozen
$125/50 people
Fresh Fruit Display
$200/50 people
• Cocktail Meatballs
with caramelized onions, brown sauce,
sour cream & chives
$17 dozen
Domestic & Imported Cheese Board with Fruit
$250/50 people
Beer & Cheese Dip
$125/50 people
• Mini Crab Cakes
served with lemon caper remoulade
Market Price
Decorated Whole Smoked Salmon
$200/50 people
• Chicken Satay
with spicy peanut butter sauce
$22 dozen
Carving Stations
2
Seared/Seasoned Tenderloin of Beef
$8 pp
Roast Herb Turkey Breast
Honey Glazed, Bone in Ham
$5 pp
$5 pp
Mustard Encrusted Pork Loin
$5 pp
Luncheons
All lunch selections are served with rolls, butter and coffee service.
Entree includes house salad and apple strudel.
*Choice of three-entree selection must be provided seven business days prior to the event*.
Caesar Salad
Bavarian Platter
with grilled chicken, garlic herb croutons and
shaved Parmesan cheese
$14
brat, knack & Weiss wurst, Kasseler Rippchen &
a potato dumpling
$22
Grilled Chicken Breast Sandwich
Wiener Schnitzel
on a Kaiser roll with lettuce, Swiss cheese & tomato.
Served with German potato salad & a pickle spear
$15
boneless veal cutlet lightly breaded and pan
sautéed. Served with sauerkraut and spätzle
$19
Franconian Chicken
Reuben Sandwich
served over spätzle with sautéed onion, mushroom
and chopped tomato in a lemon butter sauce
(breaded option available)
$18
sliced corned beef, sauerkraut, Thousand Island
dressing, and Swiss cheese
Served with french fries
$13
Sauerbraten
Sauerbraten Sandwich
marinated for ten days and oven roasted.
Served with our gingersnap sauce,
red cabbage and spätzle
$19
our famous sauerbraten, thinly sliced & topped with
a gingersnap sauce. Served open face on grilled rye
bread with a side of homemade potato chips
$13
Hungarian Style Beef Goulash
Vegetable Primavera
braised beef sirloin, sweet Hungarian paprika and
caramelized onions. Served with spätzle and spinach
$17
Served with spatzle, seasonal fresh vegetables
and Mornay Sauce
$13
Herbed Salmon
Stuffed Portabella
with red pepper spaztle, mushrooms, chives &
asparagus. Served with a lemon butter sauce
$19
sautéed and stuffed with spinach, roasted red
peppers, and Chevre cheese served with
spätzle and a red pepper coulis
$16
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Entree Selections
All dinner selections are served with rolls, butter and coffee. Entree includes house salad and apple strudel.
Choice of three entree selection must be provided seven business days prior to the event.
Franconian Chicken
Ritter Schnitzel
Chicken breast sauteed with mushrooms, chopped
tomatoes, onion and garlic simmered in a Madeira wine
velouté sauce and served over spätzle
$30
A trio of sauteed pork tenderloin cutlets topped
with Black Forest mushroom sauce. Served with
sliced red potatoes, julienne vegetables
and red cabbage
$32
Kasseler Rippchen
Mader’s Famous Pork Shank
A delicacy from Kassel. Smoked pork loin
served with sauerkraut and kraut flecken
$30
A number one favorite for one hundred years.
Updated to a wonderfully delicious skinless
shank with an apple demi glaze. Served with
sauerkraut and red potatoes
$37
(breaded option available)
Herbed Crusted Salmon
Atlantic salmon rubbed with dill, tarragon and parsley;
broiled with wine, lemon and butter
and served with red potatoes
$33
Wiener Schnitzel
Pork cutlet lightly breaded and pan sauteed. Served with
sauerkraut, spätzle and lemon
$32
Sauerbraten
Marinated roast beef with a raisin & ginger snap sauce,
sour cream & toasted almonds.
Served with red cabbage and spätzle
$35
Tenderloin of beef stuffed “Rouladen style”
Tenderloin stuffed with smoked bacon, caramelized onions,
a pickle spear & German mustard. Topped with a demi glaze
and served with spätzle & sauteed spinach
$37
8 oz Filet Mignon
Choice beef tenderloin served with a
red wine demi glaze, truffle scalloped potatoes
and vegetable du jour
$39
Vegetable Primavera
Spatzle, seasonal fresh vegetables, Mornay sauce
$21
Portabella Napoleon
Portabella mushroom layered with baby spinach,
grilled onions & roasted red pepper, then topped
with Provolone cheese & beurre blanc. Served
with spätzle, asparagus & a red pepper coulis
$25
Bavarian Platter
brat, knack & Weiss wurst, Kasseler Rippchen &
a potato dumpling
$29
Combo entrees & custom menu's can be created with the Executive Chef (by appointment).
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Dinner Selections
Soup & Salad
Selection
Mader's Liver Dumpling Soup ~
Germany's favorite soup, made fresh daily in our
stock pot
$8
Baked Three Onion Soup ~
Tender thinly sliced onions served in a burgundy
broth topped off with Emmenthal cheese
$7
Caesar Salad ~
Romaine lettuce, Parmesan cheese and sour dough
croutons topped with Ceasar dressing
$7
Baby Spinach Salad ~
Fresh baby spinach, red onion and
sliced hard-boiled egg.
Served with our own hot bacon dressing
$7
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Buffet Selection
Mader’s
German Lunch
Buffet
(Minimum 40 guests)
Pickled Beets with red onion
Tossed Garden Salad
German Potato Salad
Rheinischer Sauerbraten
Bratwurst
Knackwurst
Spatzle
Red Potatoes
Red Cabbage & Sauerkraut
Apple Strudel
Coffee Service
$22
Buffet Enhancers
(Additional per person charge)
Wiener Schnitzel with lemon $7
Beer Battered Cod w/horseradish Remoulade $5
Grilled Vegetable Antipasto Platter $3
Imported Cheese Display $5
Potato Pancakes $3
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Buffet Selections
Mader's
Evening Buffet
Mader's
German Dinner Buffet
(Minimum 40 guests)
(Minimum 40 guests)
Tossed Garden Salad
Tossed Garden Salad
Fresh Fruit
German Potato Salad
Seafood Salad
Pickled Beets with Red Onion
Grilled London Broil with Red Wine
Rheinischer Sauerbraten
Boneless Breast of Chicken with Mushroom
Kasseler Rippchen
Broiled Salmon with a lemon dill beurre
Franconian Chicken
blanc Roasted New Potatoes
Spätzle
Steamed Seasonal Vegetables
Red Potatoes
Rolls & Butter
Red Cabbage and Sauerkraut
Black Forest Cake
Rolls & Butter
Coffee Service
Apple Strudel
$35
Coffee
Buffet Enhancers
$30
Buffet Enhancers
(Additional per person charge)
Sliced Roast Tenderloin of Beef $13
Steamed Fresh Asparagus $3
Grilled Vegetable Antipasto Platter $4
Twice Baked Potatoes $2
Mediterranean Ratatouille Casserole $2
Spinach Salad with Hot Bacon Dressing $4
(Additional per person charge)
Wiener Schnitzel with lemon $7
Beer Battered Cod with Horseradish Remoulade $5
Sausage Platter with Bratwurst, Knockwurst $4
Grilled Vegetable Antipasto Platter $4
Imported Cheese Display $5
Potato Pancakes $3
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Banquet Menu – General Information
Function Arrangements
Banquet Menus, room set ups and other details pertaining to your event should be arranged with the
Banquet Manager at least two weeks prior to your event. Our Banquet Manager will work with you in
selecting the proper menu items and room arrangements to ensure a successful function.
Guarantees
The number of persons in attendance must be given to our sales department seven days before the event
date. Any increases or decreases must be submitted no later than two working days prior to the day of
the function. For any plated lunch or dinner events where the final count is above 30 guests, the client
must provide a breakdown of guest's entree selections at least seven days prior to the event date. The
restaurant will be prepared to serve 5% above or below the final count. Mader's parking lot is available to
banquet patrons at no charge, but is subject to availability.
Food and Beverage Service
No food may be brought into the restaurant. Please use the enclosed banquet menus for your function
planning. The restaurant holds a license granted by the Alcoholic Beverage Commission of Wisconsin and
is held responsible for the complying with its regulations. Therefore, neither patrons, nor their invited
guests are allowed to bring alcoholic beverages into the restaurant.
Service Charge and Taxes
A service charge of 20% will be added to all food and beverage prices (effective 01/01/13) all food,
beverage and service charges quoted are subject to a 6.1% Wisconsin and Milwaukee County tax.
Billing
To confirm your private party, we request an advance deposit of $100. Sorry, we cannot reserve space until
the advance deposit is received. In the case of cancellation of a party, the deposit will be refunded if it is at
least 30 days in advance. Prices are guaranteed for 60 days. Event is to be paid at time of service.
Displays, Decorations and Personal Property
All displays and/or decorations proposed by the patrons will be subject to the approval of Mader’s
Restaurant. Any property of the parton, of the patrons guests, brought on the premises will be at the risk
of the patron. The restaurant will not be liable for any loss or damage to any such property.
Shipping and Receiving
Packages and or materials may be delivered to the restaurant two working days prior
ing date unless perishable, one day in advance. Label outside of the boxes with
YOUR ORGANIZATIONS NAME, DATE OF EVENT, FUNCTION ROOM BEING USED.
arrangements are to be approved by Banquet Manager. You are responsible for the return
your packages.
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to your meetthe following:
Any alternate
shipping of all