Slide 10 - Wolfgang Puck

Transcription

Slide 10 - Wolfgang Puck
Wolfgang Puck Catering at
National Harbor
t. xxx.xxx.xxxx | www.wolfgangpuckcatering.com
Food is pleasure, food is fun,
food is meant to be shared.
One of the things that I love about catering is that a
lot of people get to experience the food that I cook
from my heart – all at the same time. I personally
oversee the chefs, as well as the menus and recipes
that are prepared for you and your guests, at
National Harbor.
I believe that fancy food doesn’t necessarily have to
be fancy to dazzle your palate. I grew up as a young
boy in Austria, in a house with no refrigerator.
I learned to cook at the age of twelve by using only
what was available; fresh, local and seasonal
ingredients to create the tastiest food and
unexpected flavors. Some people may call it a trend,
but I have been cooking this way in my restaurants
for more than 25 years.
And we take pride in setting a higher standard for
catered events by preparing our delicious cuisine
‘a la minute’, or restaurant style “to order”. You will
see and taste the difference that fresh, on the spot
preparation makes.
Our catering business started when my customers
at Spago asked me to cook for their parties at their
homes. Since then, our catering business has grown
to providing catering at 29 wonderful cultural
and landmark institutions in the United States. So
whether you are hosting 20 or 2,000, I hope you
will experience the love and passion that I put into
my cooking.
Live. Love. Eat!
seated dinner
A LA MINUTE DINNER SELECTIONS
THREE COURSE DINNER
FOUR COURSE DINNER
FIRST COURSE
Heirloom Apple Salad with Spiced Marcona Almonds, Gouda, Frisée,
Dates and Sherry Vinaigrette
Roasted Beet Salad with Goat Cheese, Toasted Hazelnuts and
Citrus Shallot Vinaigrette
Lobster and Vegetable Salad with Butternut Squash, Micro Greens and
Citrus Vinaigrette
Romaine with Parmesan Croutons, Tomatoes and Creamy Garlic Dressing
Haricots Vert Salad with Confit Tomatoes, Toasted Pine Nuts and
Lemon Basil Emulsion
Burrata Salad with Figs, Spring Greens, Citrus Balsamic and Olive Oil
Butter Lettuce Salad with Oranges, Olives, Endive, Roquefort Cheese and
Balsamic Vinaigrette
Endive and Spring Vegetable Salad with Frisee, French Feta, Black Olive Oil and
Lemon Vinaigrette
Baby Asparagus with Brioche, “Egg 63”, Mache Leaves and
Warm Sherry Bacon Dressing
Blue Crab Cake with Marinated Tomatoes, Micro Greens and Basil Aioli (Add $8 per
person)
House Smoked Salmon & Sturgeon on a Lemon Herb Blini with
Crème Fraiche and Caviar Pearls (Add $8 per person)
Blue Crab “Louie” with Horseradish Panna Cotta, Cocktail Sauce, Avocado,
Tomatoes, Micro Greens and (Add $8 per person)
Young Asparagus Soup with Lobster, Meyer Lemon Puree and Basil Blossoms
Sweet Pea Soup with Blue Crab, Melted Pearl Onions and Mint
Cauliflower with Beet Chips, Curry Spice Croutons and Olive Oil
t. 301.839.1805 | www.wolfgangpuck.com
seated dinner
A LA MINUTE DINNER SELECTIONS CONTINUED…
THREE COURSE DINNER
FOUR COURSE DINNER
SECOND COURSE & HAND FORMED PASTA
Sweet Pea Agnolotti with Wild Ramps, Ricotta Salata and Truffles
Tortellini Piemontese with Braised Veal and Beef, Spring Greens, Risotto,
Brown Butter, Sage and Parmesan
Italian Ricotta Gnocchi with Slow Braised Lamb Ragout, Olives and Fiore Sardo
Wild Mushroom Agnolotti with Melted Leeks, Marjoram and Parmesan
Risotto with Sweet Shrimp, Wild Ramps, Garlic, Meyer Lemon,
Tomato and Micro Basil
Paella with Lobster, Shrimp, Clams, Mussels, Chicken, Chorizo, White Wine,
Chile and Saffron
Shanghai Maine Lobster with Chinese Risotto, Crispy Spinach,
Sweet Yellow Curry and Pickled Ginger
Gold Foil Wrapped Baked Potato with Crème Fraiche, Caviar and Chives
t. 301.839.1805 | www.wolfgangpuck.com
seated dinner
A LA MINUTE DINNER SELECTIONS CONTINUED…
THREE COURSE DINNER
FOUR COURSE DINNER
ENTRÉE
Wild Salmon with Almond Ginger Crust, Celery Apple Puree and
Red Wine Emulsion
Organic Chicken Breast with Goat Cheese, Yukon Gold Potatoes,
Wild Mushroom and Rosemary
Organic Chicken Breast with Spinach Risotto, Wild Mushroom and
Lemon Rosemary Jus
Slow Braised Short Rib with Horseradish Potato “Fondue”, Cippolini Onions,
Heirloom Carrots and Sage
Miso Glazed Black Cod with Carrot-Ginger Puree, Stir Fried Vegetables and
Five Spice Red Wine Sauce
Halibut with Oxtail Ragout, Black Trumpet Mushrooms, Spring Onions and
Sweet Pea Puree
Red Snapper with Bouchot Mussels, Spanish Chorizo, Caramelized Cauliflower,
Almonds and Saffron
New York Sirloin with Caramelized Onion Potato Gratin, Spring Asparagus and
Grain Mustard Sauce
Filet Mignon with Spinach, Potatoes, Spring Onions, Confit Tomato and
Armagnac Green Peppercorn Sauce
Dover Sole with Ragout of Spring Beans, Fennel, Warm Tomato Basil Vinaigrette
and Preserved Lemon
Loup de Mer with Kohlrabi Puree, Fingerling Potatoes, Micro Arugula and
Blood Orange Brown Butter
Mongolian Style Lamb Rack with Wasabi Potatoes, Wok Charred Vegetables and
Cilantro Mint Vinaigrette
t. 301.839.1805 | www.wolfgangpuck.com
seated dinner
A LA MINUTE DINNER SELECTIONS
THREE COURSE DINNER
FOUR COURSE DINNER
DESSERT
Buttermilk Cake with Strawberries and Crème Fraiche
Classic Profiteroles filled with Vanilla Ice Cream and Glazed with Chocolate Sauce
Mango Upside Down Cake with Pineapple Sauce
French Butter Apple Tart with Caramel Ice Cream
Meyer Lemon Tart with Blackberry Merlot Sauce
Coconut Cream Cake with Creamy Coconut Frosting, Yuzu and Lime Cream
Warm Chocolate Truffle Cake with Whipped Cream and Spun Sugar
Duo of Sorbets or Iced Berry Granita in a Crispy Almond Tuile
t. 301.839.1805 | www.wolfgangpuck.com
wine tasting dinner
FLAVORS OF CHINOIS & CUT RESTAURANTS
MINIMUM 25 PERSONS
TRAY PASSED
CUT Mini Burgers with Special Sauce
Pan Fried Oysters with Red Thai Curry
Spicy Tuna Tartare in a Sesame Miso Cone
Kobe Beef Tartare with Grain Mustard and Horseradish
FIRST COURSE
Butter Poached Maine Lobster
White Truffle Sabayon
SECOND COURSE
Slow Roasted Turbot
Salsa Verde and Roasted Fennel
THIRD COURSE
Cantonese Style Roasted Duck
Persimmons, Black Pepper and Ginger
FOURTH COURSE
Slow Braised “Indian Spiced” Short Rib
Celery Root-Apple Purée, Golden Raisins and Crispy Curried Shallots
CHEESE
With Champagne Grape Panna Cotta and Fig Walnut Twist
DESSERT
Yuzu Lemon-Lime Meringue Tart
t. 301.839.1805 | www.wolfgangpuck.com
dinner buffet
CLASSIC DINNER BUFFET
SALAD
Butter Lettuce Salad
Oranges, Roquefort Cheese, Olives, Walnuts and Balsamic Vinaigrette
Marinated Haricots Vert
Baby Greens, Crumbled Goat Cheese, Toasted Pine Nuts and Basil Vinaigrette
ENTRÉE
Four Cheese Tortelloni
Vine-Ripened Tomato Sauce and Basil
Grilled Côte De Boeuf
Sautéed Celery and Sweet Onions, Bordelaise Sauce
Stuffed Chicken
Risotto and Wild Mushrooms
Halibut
Warm Tomato Fennel Vinaigrette
Ratatouille Style Vegetables with Tomato, Thyme and Parsley
Cauliflower Gratin
Yukon Gold Potato Purée with Crème Fraîche
DESSERT
Vanilla Bean Panna Cotta with Wild Strawberries and Fresh Mint
Caramelized Meyer Lemon Tarts
Warm Chocolate Truffle Cakes with Whipped Cream and Spun Sugar
Chocolate Crème Brûlées
Assorted Mini Tartlets
BEVERAGE
Freshly Brewed Regular and Decaffeinated Coffee
Assorted Teas
t. 301.839.1805 | www.wolfgangpuck.com
dinner buffet
RED SEVEN SPECIALTY DINNER BUFFET
WITH PASSED HORS D’OEUVRES
TRAY PASSED
Pomegranate-Currant Glazed Short Rib with Wasabi Spaetzle, passed in Asian spoons
Mini Kobe Burgers with Wasabi Aioli and Teriyaki Onions
Tempura Shrimp with Wasabi Glaze
Assorted Sushi with Wasabi-Soy Dipping Sauce
ENTRÉE
Vine-Ripened Tomato Salad, Pickled Onion and Yuzu Basil Vinaigrette
Dry Fried String Bean Salad with Candied Cashews and Tofu
Stir Fried Chicken Lettuce Cups with Thai Basil, Orange and Pine Nuts
Vegetable Shanghai Noodles with Sweet Peppers, Mushrooms, Orange and Chilies
Miso Broiled Cod with Chile Orange Noodles and Sesame-Miso Vinaigrette
Szechuan Style Short Ribs with Asparagus, Wild Mushrooms
Pan Roasted Chicken with Caramel Soy-Garlic Sauce and Spinach
Stir Fried Market Vegetables
Steamed Rice
Wasabi Mashed Potatoes
DESSERT
RED SEVEN Layer Cake…Seven Layers of Red Velvet Cake with Cream Cheese Frosting
Almond Roca Samosa with Caramel Banana Chocolate Drizzle
Candied Ginger Crumbles with Plums
Iced Mango Pudding
BEVERAGE
Freshly Brewed Regular and Decaffeinated Coffee
Assorted Teas
t. 301.839.1805 | www.wolfgangpuck.com
dinner buffet
TUSCAN SPECIALTY DINNER BUFFET
SALAD
Heirloom Tomato Salad
Basil Aioli, 25-Year Old Balsamic, Burrata Cheese
Pear and Pecorino Salad
Arugula, Pink Peppercorns, Hazelnut Honey Vinaigrette
ENTRÉE
Salumi Antipasto
Cured Meats, Roasted Peppers, Marinated Olives, Truffle-Marinated Artichokes and
Garlic-Rubbed Grilled Bread
Homemade Pappardelle Pasta
Slow Braised Beef Ragù, Spring Peas and Pecorino Snow
Sautéed Cavolo Nero with Crispy Pancetta Garlic Confit
Fagioli Al Fiasco
Tuscan Beans, Roasted Tomatoes, Fava Beans and Tiny Herb Bread Cubes
Bistecca Florentina
Prime Rib Eye Steak, Chile Flakes, Garlic, Flat Parsley
Aqua Pazza
Seasonal Fish, Shrimp, Saffron Potatoes, Olives, Lemon
Olive Oil Fried Chicken Breast
Arugula, Red Onions and Balsamic Vinegar
DESSERT
Limoncello Sorbet
Mini Ricotta Chocolate Chip Cannoli
Strawberry Panna Cotta
Marinated Fresh Fruit
Basil Orange Sorbet
t. 301.839.1805 | www.wolfgangpuck.com
dinner stations
SPECIALTY STATIONS
TWO DINNER STATIONS, PLUS DESSERT
THREE DINNER STATIONS, PLUS DESSERT
SOUTHERN
TAPAS
Baby Greens with South Carolina Goat Cheese
Candied Pecans and Creamy Peppercorn Dressing
Popcorn Shrimp with Spicy Mayonnaise
“Honey Stung” Fried Chicken
Barbecued Spare Ribs
Sweet Buttered Corn
Baked Macaroni and Cheese
Bacon Wrapped Dates
Stuffed with Parmesan, Port Glaze and Micro Arugula
Baked Goat Cheese, Spanish Tomato Sauce and Grilled Bread
Baby Heads of Lettuce
Manchego, Endive, Almonds and Pear Vinaigrette
Roasted Peppers
Asparagus, Leeks, Chickpeas, Lemon and Olive Oil
Paella “Royale” with Shellfish
Chorizo, Chicken, White Wine and Saffron Rice
BISTRO
Marinated French Green Beans
Crumbled Goat Cheese and Pine Nut Vinaigrette
Asparagus Salad with Horseradish Vinaigrette
Sautéed Bass with Lemon and Caper Sauce
Slow Braised Short Rib
Mustard and Caramelized Shallot Glaze
Bistro French Fries with Parsley and Garlic
ITALIAN
Warm Shrimp and White Bean “Bruschetta” with Rosemary
Antipasto with Italian Meats and Cheeses, Roasted Peppers,
Artichokes and Red Wine Oregano Vinaigrette
Homemade Spinach Lasagna with Crispy Spinach
Chicken with Wild Mushrooms and Marsala Wine
Tuscan Style Vegetables and Potatoes
ASIAN
Chinese Chicken Salad with Crispy Wontons, Sesame Candied
Cashews and Chinois Dressing
Sea Salt Sprinkled Edamame in the Shell
Red Curry Prawns
Pad Thai Noodles, Egg and Tofu
Dry Fried String Beans with Candied Cashews
Hong Kong Style Atlantic Salmon
Ginger, Chilies and Galangal
Steamed Jasmine Rice
THAI
Glass Noodles with Spicy Shrimp, Papaya, Carrot,
Thai Holy Basil and Citrus Dressing
Thai Spicy Beef and Grapefruit Salad with Bean Sprouts,
Peanuts, Rice Sticks, Mint and Ginger
Bangkok Fried Rice
Eggs, Tomatoes, Asparagus and Green Onion
Stir Fried Vegetables
White Soy, Ginger and Candied Cashews
Braised Short Ribs
Panang Curry, Lime Leaves, Coconut Milk and Fried Garlic
ENGLISH
Bangers with Caramelized Onions and Mashed Potatoes
Traditional Fish and Chips wrapped in Newsprint
Malt Vinegar and Tartar Sauce
Carved Prime Rib with Yorkshire Pudding and Au Jus
Ale and Cheddar Fondue with Toasted Brown Bread
PASTAS & SALADS
Classic Caesar Salad with Croutons, Shaved Parmesan and
Creamy Garlic Dressing
Tomatoes, Basil and Mozzarella
Olive Oil and Aged Balsamic Vinegar
Penne with Chicken and Pesto
Rigatoni with Sausage, Garlic and Rapini
Fusilli with Sun-Dried Tomatoes and Parmesan
Garlic Cheese Bread
t. 301.839.1805 | www.wolfgangpuck.com
dinner stations
SPECIALTY STATIONS CONTINUED…
PLUS DESSERT | SELECT FIVE
Miniature Pecan Pies
Homemade Ricotta Chocolate Chip Cannolis
Banana Pudding Cups
Orange Caramel Flan
Individual Berry Cobblers
Mini Churros with Vanilla Cinnamon Custard
English Toffee Truffles
Fresh Baked Almond Ginger Cookies
Warm Zeppolis with Raspberry Jam
Mango Coconut Pudding
Assorted Thai Flavored Mini Cupcakes
Market Fruit Soups
Tiramisu
Fuji Apple Tarts
Ginger Crème Brûlée Tarts
Cinnamon and Sugar Dusted Banana
Crème Puffs
Spring Rolls with Caramel Drizzle
t. 301.839.1805 | www.wolfgangpuck.com
hors d’oeuvres
TRAY PASSED HORS D’OEUVRES
ONE HOUR PRE-DINNER RECEPTION | SIX SELECTIONS
TWO HOUR HORS D’OEUVRES RECEPTION | EIGHT SELECTIONS
SEAFOOD
Spicy Tuna Tartare in a Sesame Miso Cone with Pickled Ginger and Bonito Flakes
Crab Cakes with Remoulade, Avocado, Marinated Tomato and Arugula
Torched Hamachi with Crispy Rice, Unagi Glaze, Yuzu Air and Wild Rice Popcorn
Crispy Oyster with Red Curry Aioli, Japanese Salsa and Cilantro
Shrimp Tempura with Black Bean Powder and Pickled Ginger Vinaigrette
Lobster Beignet with Honey Gochujang and Chili Aioli
Lobster Spring Roll with 10 Spice Honey
Potato with Caviar, Crème Fraiche and Chives
Smoked Salmon on a Lemon Herb Blini with Dill Crème Fraiche
Smoked Fish Taco with Avocado and Pickled Jalapeno
MEAT & POULTRY
Mini Kobe Cheese Burger with Aged Cheddar and Remoulade
Steak Tartare on a Crostini with Parmesan, Arugula and Garlic Aioli
Beef Satay with a Ginger Soy Glaze, Candied Garlic and Crushed Peanuts
Kobe Beef Taco with Pico Del Gallo and Yuzu
Short Rib with Sweet Corn and Truffles
Pork Belly Pot Sticker with Ginger and Tangerine Soy
Pork Belly Slider on a Tiny Steamed Bao Bun with Kumquat Chutney
Mini Pork Burger with Harissa
Lamb Spring Roll with Curry Spices and Cucumber Mint Raita
Lamb Feta Slider on Black Olive Brioche and Sundried Tomato Aioli
Chicken Satay with Coconut and Spicy Peanut Sauce
Chicken Spring Roll with Apricot Mustard
Chicken Pot Sticker with Black Vinegar and Ginger Dipping Sauce
Cantonese Duck Slider on a Bao Bun, Hoisin, Cucumber and Green Onion
Pulled Duck Summer Roll with Vegetables, Basil and Mango Sauce
t. 301.839.1805 | www.wolfgangpuck.com
hors d’oeuvres
TRAY PASSED HORS D’OEUVRES
ONE HOUR PRE-DINNER RECEPTION | SIX SELECTIONS
TWO HOUR HORS D’OEUVRES RECEPTION | EIGHT SELECTIONS
VEGETARIAN
Roasted Eggplant, Wonton and Feta
Compressed Watermelon, Sangria Sphere and Shiso
Vegetable Spring Roll with Apricot Mustard
Samosa with Curry Spices, Peas, Potato and Tamarind
Toad in the Hole with Quail Egg, Brioche and Truffle Cheese
Tomato Confit with Basil Mousse and Parmesan Tuille
Hummus with Chick Pea Popcorn and Cumin Crisp
Wild Mushroom Ceviche with Avocado and Tortilla
PIZZA
Smoked Salmon Pizza with Caviar, Dill and Crème Fraiche
Lamb Cumin Sausage Pizza with Eggplant, Roasted Tomato and Harissa
Spicy Shrimp Pizza with Roasted Peppers and Zucchini
BBQ Chicken Pizza with Gouda, Red Onion and Cilantro
Grilled Vegetable Pizza with Fresh Mozzarella and Pesto
Potato Pizza with Caramelized Onion, Confit Bacon, Ricotta and Sage
Sweet Sausage Pizza with Roasted Peppers, Caramelized Onion and Oregano
Pepperoni Pizza with Red Onion and Roasted Jalapeno
Meat Ball Pizza with Ricotta and Oregano
Goat Cheese Pizza with Tomato and Basil
Spicy Chicken Pizza with Spring Garlic, Sun Dried Tomatoes, Roasted Eggplant
and Parsley
Wild Mushroom Pizza with Leeks, Artichokes and Pecorino
Prosciutto Pizza with Arugula and Shaved Parmesan
t. 301.839.1805 | www.wolfgangpuck.com
enhancements
ENHANCED RECEPTION STATIONS
SEAFOOD
Iced Seafood Display with Lobster, Shrimp, Crayfish, Clams, Oysters and Mussels
Horseradish Cocktail Sauce and Mignonette
SUSHI
Nigiri to Include Yellowtail, Shrimp and Tuna
Sushi Rolls to Include Avocado-Cucumber, Spicy Tuna, Vegetable and California Roll
CARVERY
Horseradish Crusted Prime Rib of Beef or Herb Roasted Turkey Carved to order
Served with Small Rolls, Cranberry Relish, Creamy Horseradish and Natural Au Jus
ANTIPASTI BAR
Roasted Asparagus with Grilled Lemon and Olive Oil
Roasted Peppers with Olive Oil, Garlic and Fresh Basil
Chilled Pasta with Saffron, Tomatoes, Olives, Oregano and Pine Nuts
Baby Greens with Shaved Manchego Cheese and Sherry Vinaigrette
Assorted Marinated Olives
ARTISANAL CHEESE BOARD
Assorted Local Cheeses with Fresh Fruits and Breads
BRUSCHETTA BAR
Tomato & Basil -- White Bean Puree with Arugula & Parmesan -- Sliced Pear & Brie
Confit Tomato, Goat Cheese & Prosciutto -- Parmesan, Fig Marmalade & Arugula
MEDITERRANEAN
Hummus, Baba Ganoush, Tzatziki with Toasted Pita Bread and Lavosh
Assorted Olives -- Greek Spinach and Feta Pie with Phyllo
Cous Cous Salad with Mint, Toasted Almonds and Dried Cherries
Vegetable Kabobs with Bell Peppers, Onions and Tomatoes
LATIN FLAVORS
Monterey Jack and Green Chile Quesadillas -- Ham Croquettes with Spicy Salsa
Rock Shrimp Ceviche -- Fried Plantains
House Made Tortilla Chips with Guacamole and Salsa
CHARCUTERIE
Country Pate With Red Onion
Artichoke and Confit Tomato Terrine With Basil Vinaigrette
Assorted Meats and Cheeses, Sliced Baguette, Stone Ground Mustard, Cornichons
ASIAN
Chicken Dumplings with Sweet Chili Sauce
Traditional Pork and Green Onion Potstickers with Ponzu
Mini Chinese Take-Out Boxes with Teriyaki Tofu
Chinese Chicken Salad in Mini Chinese Take Out Boxes
*Enhanced reception stations are available with the purchase of passed hors
d’oeuvres and buffet selections.
t. 301.839.1805 | www.wolfgangpuck.com
reception
DESSERT RECEPTION
TWO HOUR RECEPTION
ASSORTED CHEESES, CRACKERS & FRUIT
Assorted Cheeses with Fresh Fruits and Berries
Sliced Baguettes and Assorted Crackers
CHOCOLATE CHEESECAKE “TRUFFLES”
New York Style covered in Dark Chocolate
Caramel Swirl covered in Milk Chocolate
Raspberry Swirl covered in White Chocolate
BROWNIE BAR
Classic with Walnuts
M & M Studded Blondies
Milk Chocolate with Peanut Butter Chips
White Chocolate Chunk with Sweet Coconut
Dark Chocolate with Crushed Oreos
SIGNATURE DESSERTS
Vanilla Bean Panna Cotta with Wild Strawberries and Fresh Mint
Caramelized Meyer Lemon Tarts
Warm Chocolate Truffle Cakes with Whipped Cream
Chocolate Crème Brûlèes
Assorted Mini Tartlets
Assorted Cookie Lollipops
Brewed Regular and Decaffeinated Coffee and Assorted Teas
t. 301.839.1805 | www.wolfgangpuck.com
barbecue
SUMMER BARBEQUE BUFFET
Salads… select three
Celery Root, Green Apple and Walnut Coleslaw
Tomato Salad with Cucumbers, Feta, Olives & Grilled Red Onion
Vinaigrette
Roasted Corn and Marinated Shrimp Salad, Sweet Peppers & CilantroLime Vinaigrette
Two Bean Salad: Green and Wax with Tarragon Mustard Aioli
Butter Lettuce and Endive with Roquefort and Balsamic
Marinated Buffalo Mozzarella with Pesto and Sundried Tomatoes
Entrée…Select Three
Rosemary-Lemon Marinated Grilled Chicken
Spicy BBQ Chicken
Grilled Korean Style Short Ribs
Cider-Sage Marinated Grilled Pork Chops
BBQ Smoked Pork Ribs
Lamb & Eggplant Skewers with Lavender Honey
Assorted Grilled Sausages with Spicy Mustard
Grilled Sliced NY Steak with Garlic Butter
Ginger Marinated London Broil
Roasted Leg of Lamb with Moroccan Spices
Classic Cheeseburgers and Hamburgers served with assorted Gourmet
Buns… Crusty, Onion and Seeded
Sautéed Onions and Peppers
Spicy Mustard, Mustard, Ketchup, Relish
Fish and Shellfish...
Grilled Halibut with Mango-Cucumber Salsa
Hot Mustard-Apricot Glazed Salmon
Garlic Shrimp Skewers
t. 301.839.1805 | www.wolfgangpuck.com
picnic
SUMMER BARBEQUE BUFFET
(Continued)
Vegetables Sides…select three
Bacon and Brown Sugar Baked Beans
Whole Roasted Corn on the Cob with Scallion Butter
Baked Vermont Cheddar and Macaroni
House Baked Biscuits and Jalapeno Cornbread
Grilled Jumbo Asparagus with Lemon Olive Oil
Grilled Zucchini and Squash with Mushroom-Shallot Vinaigrette
Wood Roasted Sweet Peppers with Olive Oil and Basil
Foil Wrapped Yukon Gold Potatoes with Chive Crème Fraîche
Grilled Sliced Yams with Spicy Ginger Aioli
Diced Potatoes with Peppers, Onions and Whole Roasted Garlic
Chilled Orzo Pasta with Poached Shrimp, Tomato & Parsley
Sweets… select five
Assorted Cookies and Sweets
Warm Peach Cobbler and Apple Pie with Vanilla Ice Cream
Warm Chocolate Truffle Cakes with Whipped Cream
Strawberry Shortcake
Summer Fruit Pudding
Plum Almond Tart
Panna Cotta with Mixed Berry Compote
Fresh Fruit Salad with Mint to include: Cantaloupe, Honeydew,
Pineapple and Strawberries
t. 301.839.1805 | www.wolfgangpuck.com
beverages
BEVERAGE PACKAGES
BEER and WINE
First Hour
Each Additional Hour
Premium White and Red House Wines, Sparkling Wine, Imported and Domestic Beers,
Assorted Sodas and Still and Sparkling Water
CLASSIC BRANDS
First Hour
Each Additional Hour
Absolut, Johnny Walker Red, Tanqueray, Seagrams VO Canadian, Cruzan, Jim Beam, Jose
Cuervo Silver
PREMIUM Brands
First Hour
Each Additional Hour
Ketel One, Johnny Walker Black, Tanqueray No. 10, Gentleman Jack, Pyrat Rum, Makers
Mark, Jose Cuervo Gold
CONSUMPTION BAR
Classic Brand Cocktails
Premium Brand Cocktails
House Wines
Domestic Beer
Imported Beer
Soft Drinks
Mineral Water
Sparkling Water
Included on all Bars
Hose Red and White Wines, Sparkling Wine, Domestic and Imported Beer, Assorted Soft
Drinks, Still and Sparkling Water
t. 301.839.1805 | www.wolfgangpuck.com
event planning
Planning Your Event with Wolfgang Puck Catering – It’s Whatever You Want
Our award-winning chefs bring a superior level of creativity and invention to the kitchen. These
menus are meant to be a starting point to begin our discussions regarding your event. Our
experienced and professional catering team is more than happy to modify these menus or create
something completely unique based on your needs and preferences. Please note that certain items
may not be available due to factors such as seasonality of produce or depleted wine inventories.
Not to worry, we will recommend suitable substitutions so you and your guests will enjoy the
season’s most magnificent flavors and the finest tastes available.
WELL™ Wolfgang Puck’s Commitment to the Environment
We strive to give our customers the freshest, organic and humanely-raised food, the most delicious,
innovative tastes and the best in genuine hospitality. This includes our commitment to provide
cage-free/crate-free, certified organic, free range, local, natural and sustainable ingredients
whenever possible. For more information on Wolfgang’s company-wide WELL™ program, please
visit www.wolfgangpuck.com/green
Equipment Included
The following equipment is included in the menu prices for on-premise events:
- China plates, flatware, standard glassware, house linens, buffet tables, buffet chafers and utensils
Additional equipment may be required to execute your individual menu or off-premise events. We
are happy to arrange for specialty linens, tabletop equipment and floral arrangements to express
your unique style. Your catering manager will consult with you on the specific details of your event
and provide you with an estimate for rental equipment, if needed.
Labor Guidelines
Wolfgang Puck Catering standard labor is included in the prices for on-premise events. Service
charge and sales tax are additional. We are happy to accommodate your individual event
requirements; however additional labor will be charged separately. Your catering manager will
calculate additional labor costs based on your requests.
Labor for off-premise events will be calculated based on event requirements and billed separately.
Miscellaneous
Buffet pricing is based on a minimum of 100 guests, additional charges may apply for smaller
groups. The menu prices do not include applicable room fees, if any. Please note that food and
beverage minimums apply to each room. Please consult your Catering Manager for more details.
t. 301.839.1805 | www.wolfgangpuck.com
NATIONAL HARBOR
t. 301.839.1805 | www.wolfgangpuck.com
t. xxx.xxx.xxxx | www.wolfgangpuckcatering.com