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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
