Catering - Kauffman.org

KAUFFMAN FOUNDATION
Catering
Menu
2016
4801 Rockhill Road, Kansas City, Missouri 64110
catering services overview
The Kauffman Foundation Conference Center is dedicated to providing catering services that offer superior
quality, efficiency, and service. Food and beverages in the Conference Center are provided by our exclusive,
on-site catering vendor, except by special arrangement with the catering director. No outside food and beverage
is allowed in the conference center or other venues on the Kauffman Foundation properties.
consumer advisory
Consuming raw or undercooked meat, eggs, poultry, or seafood increases your risk of contracting a food-borne
illness—especially if you have certain medical conditions.
how to order catering services
To order catering services, contact the Conference Center at 816-932-1050 as far in advance of your event as
possible. Please indicate the type of service needed (plated or buffet); the number of guests you anticipate;
room configuration (see Rooms and Amenities link at www.kauffman.org/conferencecenter); event time; and any
special services required, such as linens or centerpieces. For large or unique events requiring special food
orders beyond the standard menu, please contact the Conference Center to arrange a planning meeting. Please
indicate any dietary restrictions at the time the catering order is placed. Catering orders are due the Monday the
week prior to your event. Final counts on catering orders must be provided no later than noon, three business
days prior to the event. Counts cannot be lowered after the final count is given. A late fee may be incurred if the
count increases after the due date. Orders placed after the designated deadline will be subject to approval by
the catering director and will include a $25 surcharge or an additional 25 percent of the catering fee, whichever
is greater. Changes to previously ordered menus on late notice may result in substitutions. Prior to the event,
the event host will be notified if any substitutions are necessary. For weekend events, there is a food and
beverage minimum required.
payment / cancellations
A credit card must be on file for each catered event in the conference center. An invoice will be provided before
the event with the explanation of costs. An invoice also will be provided after the event with the final charged
cost. The on-site catering vendor accepts checks, VISA, American Express, Discover, and MasterCard. In the
event that a credit card payment is not possible, a check must be provided 72 hours before the scheduled event.
Special billing circumstances will be handled on a case-by-case basis.
After the event, all billing questions can be answered by contacting the on-site billing coordinator at 816-9321222.
Cancellation with less than five business days notice will require payment in full. Cancellation due to inclement
weather within 48 hours will result in a 40 percent payment of total invoice.
Kauffman Foundation Catering Menu
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additional catering charges
centerpieces
The Conference Center will provide referrals to vendors for custom centerpieces. Costs for custom centerpieces
typically start around $40 per table and increase proportionally. The Conference Center can provide a basic
centerpiece at no charge.
linen rentals for buffets and round tables
in-house resource (Subject to availability)
white floor-length tablecloth, 72”
13 per table
toppers: kauffman blue or white
13 per table
buffet linens
37
linen napkins
.50
(Linen napkins are the standard. Paper napkins are available on request at no cost for events not serving a hot entree.)
outside resource
tablecloth (3/4 length for 60” or 72”)
20 per table
tablecloth (floor-length)
29 per table
colored toppers
20 per table
special service rates
Production and wait staff cost $21 per hour. Bartenders cost $29 per hour. A service fee of 21 percent will be
applied to all catering orders. Add one hour of labor before and after plated dinners and buffets.
Note: Wait staff charges will apply for all served meals. The size of the event may require additional staff to meet
special needs. The catering director will confirm.
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DAY-LONG
BREAK SELECTIONS
day-long event packages
the continental
breakfast
the continental with fresh sliced fruit
served with regular and decaf coffee, hot tea, and orange juice
mid-morning
choose two items from day-long break selections
coffee service refreshed, assorted sodas, pitchers of water
lunch
choose three from the salad entrées or choose three from the sandwich
entrees
served with assorted sodas and iced tea to drink and cookies for dessert
afternoon
choose two items from day-long break selections
pitchers of water and assorted sodas
le g a c y p a r k m
32 per person
the american
breakfast
your choice of one entrée from the breakfast menu
served with regular and decaf coffee, hot tea, and orange juice
mid-morning
choose two items from day-long break selections
coffee service refreshed, assorted sodas, pitchers of water
lunch
choose one from any of the lunch entrées
served with assorted sodas and iced tea to drink and cookies for dessert
afternoon
choose two items from day-long break selections
refresh coffee service, pitchers of water, and assorted sodas
39 per person
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granola bars
whole fruit
sliced fruit
individual yogurt cups
scones
chex mix
trail mix
brownies
lemon bars
signature cookies
assorted hard candies
coconut macaroon bars
bite-size candy bars
pretzel twists
breakfast
served with regular and decaf coffee, hot tea, and orange juice
includes one complimentary coffee refresh
continental (v)
panera bagels, fruit and nut breakfast bars, and danishes served with cream
cheese
8
with fresh sliced fruit
10
with fresh sliced fruit, individual yogurt cups and steel cut oatmeal (gf)
12
country comfort (df)
sausage, bacon and turkey bacon with fluffy scrambled eggs and classic
hash browns
served with sliced fruit and toast
12
mini breakfast sandwiches
assortment of sausage, bacon, and ham with egg and cheese on bagels,
croissants, and biscuits served with hash browns and fresh sliced fruit
11.5
pancakes with fruit toppings
homemade pancakes with seasonal fruit topping, served with maple syrup
and whipped cream, hash browns and sausage links
11.5
midwest mex breakfast burritos
wheat tortilla stuffed with eggs, chorizo, hash browns, bacon, and sautéed
peppers
served with salsa fresca and sour cream, and sliced fruit
11.5
egg strata (gf)
your choice of two of the following egg strata: ham and cheese, garden
vegetable, bacon, sausage and cheese, or chorizo and peppers
served with sliced fruit and hash browns
11.5
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BREAKFAST ADDITIONS
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bacon
biscuit
yogurt cup
danish
hash browns (gf)
sausage links
turkey bacon
oatmeal (gf)
english muffin
cinnamon roll
scrambled eggs
bagel and cream cheese
croissant
scone
muffin (regular or gf)
sliced fruit
2.5 each
salads
available boxed upon request
groups may choose up to 3 varieties of sandwiches or salads
salads served plated with iced tea, bread, and cookies
salads topped with your choice of the following:
grilled chicken breast – 12
grilled skirt steak – 13
atlantic salmon – 14
grilled shrimp – 14
strawberry fields (v, gf)
fresh spinach with strawberries, toasted almonds, parmesan cheese, and raspberry vinaigrette
10
caesar
romaine lettuce tossed in creamy caesar dressing and finished with house-made croutons and fresh parmesan
10
asian market (v, df)
romaine and cabbage mixed with toasted almonds, mandarin oranges, crispy noodles, red pepper strips, and sweet
sesame vinaigrette
10
bountiful harvest (v)
baby spinach teamed with spiced walnuts, dried cranberries, granny smith apples, crumbled goat cheese, fried onion
straws, and herb vinaigrette
10
bbq ranch (v, gf)
romaine topped with chopped tomato, corn, black beans, corn tortilla strips, shredded cheddar cheese and ranch dressing
and kansas city-style bbq sauce
10
greek salad with hummus (v)
greek orzo pasta salad served over spinach with herb vinaigrette, red peppers, homemade hummus, and pita triangles
10
alfresco salad
your choice of 3 salads served with tomatoes, parmesan cheese, and sliced red onions on a bed of crisp romaine
kauffman’s signature chicken salad, kauffman’s curry chicken salad, creamy albacore tuna salad, 7-grains galore salad,
mediterranean shrimp and crab salad, kauffman signature pasta salad
12
kauffman cobb (gf)
no substitutions
crisp romaine lettuce topped with diced grilled chicken breast, bacon, asparagus, bleu cheese, cheddar cheese, hardboiled egg, tomato, black olive, and avocado with ranch dressing
13
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sandwiches
available boxed upon request
groups may choose up to 3 varieties of either sandwiches or salads
all sandwiches are available as wraps
gluten free bread available for an additional $1 per sandwich
additional sides are 2.5 each
sandwiches served with choice of one side, iced tea, and cookies for dessert
cold sandwiches
asiago roast beef
sliced roast beef topped with caramelized onions, tillamook cheddar cheese, and mayonnaise on an asiago bagel
12
california chicken club
marinated grilled chicken breast with bacon, lettuce, tomato, cheddar, and guacamole mayonnaise on sourdough
12
albacore tuna salad sandwich
albacore tuna salad with lettuce, tomato, and sharp cheddar cheese on seven grain bread
11
granny smith apple and turkey club
sliced roast turkey breast, lettuce, granny smith apples, swiss cheese, and classic aioli on a french baguette
11
roasted portabella mushroom (v)
roasted portabella mushrooms, sundried tomatoes, mozzarella, caramelized onions, and basil pesto on focaccia
11
kauffman chicken salad (df)
your choice of kauffman’s signature chicken salad with mayonnaise, dijon, dried cherries, celery, and a touch of honey or
kauffman’s curry chicken salad with mayonnaise, golden raiasins, toasted almonds, green grapes, celery and a blend of
curry spices with lettuce on orchard harvest bread
10.5
greek veggie wrap (v)
cucumbers, tomatoes, chickpeas, feta, spinach, roasted red peppers, and homemade hummus in a whole wheat wrap
11
marinated tomato and fresh mozzarella (v)
fresh whole milk mozzarella and tomatoes with lettuce, thinly sliced cucumbers, and balsamic aioli on a fresh ciabatta roll
10
simple sandwiches
no substitutions
ham or turkey sandwich on white or wheat with lettuce, tomato, and cheese
individually bagged potato chips
fresh fruit
9.5
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hot sandwiches
turkey reuben
smoked turkey, swiss cheese, creamy slaw, thousand island dressing, and
cranberry chutney on toasted sourdough
12
chicken bacon gouda
sliced chicken breast topped with applewood smoked bacon and creamy
gouda cheese with tomato on ciabatta bread
12
bbq sandwich
your choice of pulled pork or beef brisket piled high on toasted ciabatta with
smoked cheddar, caramelized onions, and homemade bbq sauce
13
SANDWICH SIDES
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cuban
shredded pork, smoked ham, swiss cheese, yellow mustard, and pickle
served on a grilled french baguette
12
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turkey, brie, and fig
smoked turkey breast served open-faced on multigrain bread topped with
warm brie cheese and fig jam
12
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grilled southwest wrap
brown rice, seasoned black beans, shredded monterrey jack cheese, sautéed
peppers and onions with your choice of protein in a whole wheat wrap
10.5 vegetarian
12 grilled chicken breast
13 grilled steak
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side salad
fresh whole fruit
cottage cheese
seven grain salad
sliced fruit
pasta salad
chilled veggie salad
individually bagged potato
chips
tomato basil bisque (gf, df)
kauffman signature chili
(gf, df))
wisconsin cheddar ale
soup (gf)
italian wedding soup
butternut squash soup (gf,
df)
chicken wild rice soup (gf)
2.5 each
entrées
STARCH OPTIONS
groups may choose 1 entrée
served with your choice of one vegetable and one starch, garden salad,
dinner rolls, iced tea, and cookies
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lemon chicken (gf)
pan-seared chicken breast with a creamy lemon-caper sauce
14
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herb marinated chicken (gf)
oven-roasted chicken breast au jus
14
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beef bourguignon (gf, df)
beef braised in red wine
15
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whipped sweet potatoes
(gf)
boursin mashed potatoes
(gf)
garlic mashed potatoes
(gf)
roasted new potatoes (gf)
wild rice pilaf (gf)
polenta (gf)
mushroom risotto (gf)
macaroni and cheese
farfalle with herb butter
pasta salad
2.5 each
chicken marsala (gf, df)
chicken breast in mushroom marsala sauce
14
pork loin (gf, df)
garlic roasted pork loin with apple cranberry chutney
15
vegetarian strudel (v)
wild mushroom and sundried tomato strudel
13
VEGETABLE OPTIONS
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grilled portobello mushroom (v, gf, df)
balsamic marinated portobello mushroom steaks
13
fried chicken (df)
bone-in chicken breasts and legs
15
poached cod (gf, df)
poached cod filet in a saffron broth
18
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pan-seared wild salmon (gf)
wild alaskan salmon pan-seared in citrus-herb butter
market price
green beans amandine
steamed broccoli
roasted cauliflower
sautéed squash
glazed carrots
asparagus
roasted root hash
parmesan spaghetti
squash
marinated tomato and
cucumbers
corn on the cob
coleslaw (creamy or
vinegar and oil)
2.5 each
petite filet (gf)
5 oz all natural beef tenderloin served with a tangy béarnaise sauce
market price
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prix fixe entrées
groups may choose 1 entrée
served with iced tea and cookies
pasta buffet
choice of baked ziti bolognese or fire-roasted vegetable pasta or creamy pesto farfalle with chicken
green bean amandine
garlic bread sticks
garden side salad
13 (choose one)
15 (choose two)
17 (choose three)
kansas city-style bbq
choice of kansas city-style beef brisket, smoked chicken, pork ribs, smoked turkey breast or pulled pork
vegetarian baked beans
macaroni and cheese
coleslaw (creamy or vinegar and oil)
dinner rolls and sliced bread
13 (choose one)
16 (choose two)
18 (choose three)
stir-fry bowl
choice of grilled chicken breast or grilled steak
steamed vegetable medley
white rice and fried rice
sweet and sour sauce and teriyaki sauce
egg rolls and crab rangoon
14 (choose one)
16 (choose two)
tostada bar
choice of seasoned ground beef or shredded chicken
refried beans
corn fried rice
guacamole and warm queso dip
shredded lettuce, cheese, sour cream and homemade salsa
tostadas and tortilla chips
14 (choose one)
16 (choose two)
fajita bar
choice of grilled chicken breast or grilled steak
sautéed peppers and onions
black beans
corn fried rice
guacamole and warm queso dip
shredded lettuce, cheese, sour cream and homemade salsa
wheat and corn tortillas and tortilla chips
14 (choose one)
16 (choose two)
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desserts
prepared in-house
ask staff for seasonal selections
minimum of 12 pieces when ordering bars and cookies
minimum of 8 pieces when ordering pies and cakes
cakes
kauffman signature cookies
1
half sheet cake serves 48 people
(2x2 square pieces)
full sheet cake serves 96 people
(2x2 square pieces)
brownies (gf, nf)
2.5
peanut butter cup bars
2.5
chocolate sheet cake
70 half
140 full
lemon bars
2.5
white sheet cake
70 half
140 full
key lime bars
2.5
lemon layer sheet cake
85 half
160 full
coconut macaroon bars
2.5
lemon layer torte
4
carrot sheet cake
85 half
160 full
granny smith apple pie (for groups of 40 or fewer)
4.5
carrot cake
4
vanilla bean cheesecake with strawberry and vanilla
anglaise
4
flourless dark chocolate torte (gf)
5.5
sweet potato pie
4
dark chocolate or white chocolate mousse
4
tiramisu
4
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breaks
the local
hippie chow
assorted farm to market grissini
cherry mash
lost trail root beer
10
donut break
assorted lamar’s donuts & donut holes
homemade biscotti
chilled milk and chocolate milk
regular and decaf coffee
10
ballpark
soft jumbo pretzels with warm cheese sauce and
mustard
topsy’s popcorn
cracker jacks (contains peanuts)
cream soda
10
healthful
clementines
mini turkey and avocado tea sandwiches on 7 grain
bread
crudité with ranch dip
8 oz. seasonal smoothie
12
the candy shack
scoopable bulk candies to include:
hot tamales
lemon heads
gummy bears
chocolate covered raisins
sixlets
12
bagel break
assorted mini bagels
whipped plain, strawberry and herbed cream
cheeses
creamy lox spread
jelly and butter
10
build-your-own-trail mix
honey roasted peanuts
m&ms
raisins
mixed nuts
mini chocolate chips
reese’s pieces
twizzler nibs
gummy bears
goldfish crackers
swedish fish
granola
butterscotch chips
10 (choose 5 items)
13 (choose 7 items)
15 (all items)
bulk snacks
trail mix
chex mix
assorted hard candy
topsy’s popcorn
pretzels
10 per pound
appetizers
minimum of 3 items ordered
chef recommends 3 items per person for appetizer receptions and 5 to 7 items per person for dinner receptions
each order serves 10 people
cold
domestic cheese platter (v)
a variety of domestic and imported soft and hard cheeses with candied pecans, dried fruit and assorted crackers
70
trio of tapenades
a trio of kalamata olive spread, tomato basil relish, and herbed goat cheese served with toasted baguette and crackers
50
shrimp cocktail (gf, df)
chilled jumbo shrimp served with classic cocktail sauce
70
pinwheel rollups
an assortment of cream cheese and veggie, turkey, and chicken caesar
50
crudité platter (v, gf)
seasonal fresh vegetables served with pesto ranch and sun-dried tomato vinaigrette
50
hummus platter (v, gf)
roasted red peppers, black beans, and traditional hummus with grilled pita points
50
chips and salsa (gf, df)
tri-color tortilla chips served with homemade salsa, black bean and corn relish and warm queso dip
50
antipasto platter
sliced italian meats, olives, roasted peppers, and cheeses with assorted crackers, bread and crostini
60
fruit tray (v, gf, df)
seasonal fresh sliced fruits served with yogurt dip
35
blt bites (df)
crostini topped with avocado mayo, applewood smoked bacon, bibb lettuce and marinated tomatoes
50
Kauffman Foundation Catering Menu
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salmon canapé (gf)
smoked salmon on cucumber rounds with crème fraiche
35
crepe bites (v)
an assortment of nutella, bananas foster, and salted caramel apple
50
whole smoked salmon (gf, df)
served with accoutrement
market price
whole smoked trout (gf, df)
served with accoutrement
market price
hot
singapore satays (df)
choose from marinated beef or chicken skewers
prepared grilled and served with spicy chili sauce or teriyaki sauce
50
seasonal flatbread
chef’s selection
35
spinach and artichoke dip (v)
spinach, artichokes, garlic, and cream cheese melted together and served with grilled pita and tortilla chips
50
maryland-style crab cakes with lemon aioli (df)
lump crab meat blended with fresh vegetables and herbs, pan-seared, and served with a tangy lemon aioli
70
stuffed mushrooms (v, gf)
button mushroom caps stuffed with cream cheese and herbs, then baked golden brown
35
peppercorn crusted beef tenderloin
beef tenderloin teamed with a horseradish cream on top of grilled french baguette
60
mini beef wellington (df)
beef tenderloin and mushroom duxelle wrapped in a puffed pastry
50
Kauffman Foundation Catering Menu
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mini quiche
a combination of quiche florentine, lorraine, and cheese served warm with crème fraiche
35
brie en croute (v)
brie wrapped in puff pastry with apricot preserves, sliced apples and assorted crackers
50
burnt end bites (gf, df)
crispy bites of beef brisket served in a tangy kansas city-style bbq sauce
60
jalapeno shrimp (gf, df)
bacon wrapped jalapeno shrimp with honey cumin aioli
70
bison meatballs
local bison meatballs with homemade peppadew jam
60
classic meatballs
served in your choice of bbq, sweet and sour or raspberry chipotle sauce
35
chorizo bites (gf, df)
chicken and chorizo on a corn tortilla chip with honey cumin aioli
35
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beverages
half gallon serves eight 8oz. cups
gallon serves sixteen 8oz. cups
coffee and hot tea
18 half gallon
36 gallon
iced tea or lemonade
7 half gallon
14 gallon
orange or apple juice
7.5 half gallon
15 gallon
canned soda
2
bottled water
2
bottled juices
2.5
milk
2.5
all day beverage package
unlimited beverages for events lasting 4-8 hours
includes regular and decaf coffee, assorted hot teas, canned soda and pitchers of water
9
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bar packages
a certificate of insurance showing host liquor liability naming Ewing Marion Kauffman Foundation, Cushman and Wakefield, and American Food and
Vending as additional insured is required 2 weeks prior to any event serving alcohol.
wine and beer
wine and beer set up includes:
chardonnay, merlot, cabernet, variety of beers, canned sodas, and bottled water
one hour
15
two hours
18
full bar
full bar set up includes:
chardonnay, merlot, cabernet, variety of beers, canned soda, bottled water, and
absolut vodka, tanqueray gin, bacardi rum, jack daniels whiskey, crown royal blend,
dewars scotch, jose cuervo tequila, amaretto
one hour
18
two hours
21
bottle of wine
37
staffing per hour:
wait staff
21
bartender
29
Kauffman Foundation Catering Menu
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