2015 SIGNATURE MENU

Transcription

2015 SIGNATURE MENU

2015 SIGNATURE MENU
PASSED HORS D’OEUVRES
COLD
VALENTINE CUCUMBER CREAM CANAPÉ
BEEF TENDERLOIN GAUFRETTE
baby arugula & caper cream
ROSEMARY & LEEK CHICKEN SALAD
on parmesan polenta tile
STRAWBERRY KISS
honey cream cheese
BISTRO TENDERLOIN CANAPÉ
black bean cream & scallion on ciabatta
THAI CHICKEN SALAD IN SESAME CONE
CITRUS & FENNEL CRAB SALAD
in phyllo flower
ROASTED TOMATO GOAT CHEESE
frico & herb crostini
CALIFORNIA CLUB
chicken, tomato, avocado cream & bacon in phyllo
GAZPACHO & LOBSTER SHOOTER
avocado swizzle
WATERCRESS VICHYSSOISE SHOOTER
SMOKED SHRIMP CANAPÉ
tomato cream cheese
ENDIVE SPEAR & GREEK TAPENADE
sweet peppers, black olives & feta
MINI FALAFEL ON PITA
cucumber, feta & tzatziki sauce
SEARED TUNA ON WONTON PETAL
wasabi cream & soy glaze
PETITE LOBSTER BLT IN PHYLLO CUP
WARM
FRIED ARTICHOKE HEART
lemon sabayon
CITRUS ARRANCINI
yellow pepper coulis & parmesan cheese
JALAPENO SOUFFLÉ
spiced shredded pork & cool sour cream
WARM BRIE & ROASTED GRAPE
toasted brioche
FETA, SWEET PEPPER & SPINACH PASTRY
MINIATURE BLANCO FLATBREAD
chicken, bacon & mushrooms
GRILLED PROSCIUTTO WRAPPED MOZZARELLA
balsamic reduction
ULTIMATE GRILLED CHEESE
tomato jam
FRONTENAC PECAN JERKY
PEKING DUCK SPRING ROLL
sweet chile glaze
ASPARAGUS & PARMESAN SPRING ROLL
black truffle mayo
PETITE DEVILED CRAB CAKE
caper remoulade
PETITE OPEN FACED KOBE BURGER
cambazola & frizzled leeks
ROASTED TOMATO SOUP SIPPER
parmesan straw
SHORTRIB TACO IN TARO ROOT
black bean relish & tomatillo salsa
BUTLER’S PANTRY SIGNATURE MENU 2015
BUTLERSPANTRY.COM | 314.664.7680
1
BUFFET HORS D’OEUVRES
COLD
LEMON BASIL CHICKEN SALAD
stuffed in baby artichoke hearts
ROSEMARY BEEF SKEWER
horseradish dipping sauce
TANDORI CHICKEN BROCHETTE
sweet chile dipping sauce
ASIAN CHICKEN & VEGETABLE SPRING ROLL
hoisin chili sauce
PETITE MOO SHU PANCAKE
duck, scallion & mango
BLACKENED TILAPIA SOFT TACO
avocado & lime cilantro slaw
ROASTED PEPPER TORTELLINI SKEWER
lemon parmesan dip
BAJA CAESAR SALAD WRAP
jalapeno caesar dip
INDIVIDUAL CRUDITÉS BASKET
in pumpernickel baguette with dill dip
TUSCAN ANTIPASTO SKEWER
mozzarella, salami, olive, basil & balsamic vinegar
PETITE NANTUCKET LOBSTER ROLL
miniature brioche with citrus crème fraiche
AHI TUNA DISPLAY
wonton petals, soy glaze & wasabi cream
TEQUILA LIME SHRIMP SKEWER
WARM
ROASTED TOMATO & ARUGULA TART
CLASSIC CRAB CAKE WITH LOBSTER SAUCE
NEW POTATO BASKET
bacon & chive mousseline
STUFFED CRIMINI MUSHROOM
caramelized onion risotto
PORK TENDERLOIN BROCHETTE
bing cherry salsa
JAMAICAN JERK CHICKEN
on a bed of plantains with mango salsa
MEDITERRANEAN GRILLED SHRIMP
on polenta tile
SMOKED CHICKEN & BLACK BEAN EMPANADA
salsa verde
WILD MUSHROOM SPRING ROLL
soy vinaigrette
SWEET POTATO RISOTTO CAKE
red onion jam
SICILIAN QUESADILLA
balsamic onion, portabella mushrooms,
sundried tomatoes & pesto cream cheese
GRILLED BABY LAMB CHOP
mint chimichurri
FRIED PANKO CRUSTED SHRIMP
thai chile sauce
chipotle aioli
2
BUFFET DISPLAYS
HORS D'OEUVRES
DUO OF DIPS
» your choice of 2:
lemon hummus, edamame,
roasted eggplant OR olive tapenade
cucumbers, carrots, pita chips & grilled ciabatta
MARKET SELECTION OF CRUDITÉS
green goddess dip
HOUSE SMOKED SALMON DISPLAY
classical garnishes & whole wheat toast points
THAI CHICKEN LETTUCE WRAPS
hoisin vinaigrette
LOCAL ARTISAN CHEESES
marcoot alpine, vermillion river blue,
ludwig farms double cream,
heartland brimstone & flatbreads
BAKED BRIE EN CROÛTE
WITH DRIED FRUIT CHUTNEY
toasted crostini
SATAY SAMPLER
mediterranean beef with roasted tomato coulis, sesame thai
chicken with sweet chile glaze & grilled ginger prawns with
garlic hoisin sauce
DESERT SPICED BARBECUED SHRIMP
SANDWICHES
MINI FLANK STEAK BLT’S
bleu cheese dressing
TARRAGON CHICKEN SALAD IN BRIOCHE
diced apple
CARVED TURKEY & BRIE ON BAGUETTE
country mustard
PORK TENDERLOIN & APPLE FENNEL SLAW
pretzel roll
HERB ENCRUSTED TENDERLOIN OF BEEF
caramelized onions & arugula on grilled brioche
creamed horseradish sauce
TAPAS
INDIVIDUAL LOBSTER OR CHICKEN POT PIE
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
ancho chile remoulade
LARGE GULF SHRIMP & SPLIT CRAB LEGS
cocktail sauce & lemons
BAVARIAN CHARCUTERIE BOARD
assorted cured meats & german cheeses
spicy & sweet grain mustards
3
PAIRINGS
SAVORY
SWEET
PETITE BLACKENED TILAPIA SOFT TACO
avocado & lime cilantro slaw
MAPLE BACON GLAZED OATMEAL CREAM PIE
&
SALTED CARAMEL MILKSHAKE
SEARED TUNA ON WONTON PETAL
wasabi cream & soy glaze
ORANGE SPICED DONUT HOLE
&
PETITE ROOT BEER FLOATS
MINI CUBANA SANDWICH
ALMOND BISCOTTI
&
PATRON XO CAFÉ SHOOTERS
&
INDIVIDUAL PATRON MARGARITA
&
PETITE LEMON GINGER MARTINI
ham, pork, swiss cheese, pickles & mustard
&
RUM & COKE
ANTIPASTO SMALL PLATE
&
GLASS OF CHIANTI
BALSAMIC STRAWBERRY
& BASIL ‘CAVIAR’ CANAPE
&
CHANDON SPLIT CHAMPAGNE
DARK CHOCOLATE CAKE TRUFFLE
&
WHIPPED CREAM MARTINI
MARSHMALLOW POPS
&
PEPPERMINT SPIKED HOT CHOCOLATE
CINNAMON GINGERSNAP
&
WARM APPLE CIDER
GERMAN WURST ON PRETZEL CROSTINI
&
MINI BOTTLED BUD
4
SPECIALTY STATIONS
INDIVIDUAL STATIONS
FRESH ATLANTIC RAW BAR
large gulf shrimp
split crab legs
oysters on the half shell
accompanied by pink sauce, cocktail sauce & fresh citrus
MACARONI & CHEESE STATION
your choice of 1:
» Sharp Cheddar Macaroni & Cheese
» White Cheddar & Gruyere Macaroni & Cheese
your choice of 3:
» bacon
» caramelized onions
» chicken
» sautéed mushrooms
» scallions
» toasted breadcrumbs
GOURMET FLATBREAD STATION
chicken, red onion & smoked cheddar
spinach, artichoke & asparagus
plum tomato, fresh basil & smoked gouda cheese
POLENTA BAR
creamy polenta
roasted tomatoes, sautéed mushrooms,
grilled seasonal vegetables, fontina & parmesan
SUSHI COLLECTION
smoked salmon roll, sesame crab roll & california roll
wasabi cream, pickled ginger & soy vinaigrette
DUO STATIONS
TRIO OF GRILLED PANINIS
sliced chicken, cranberries & brie
beef tenderloin, onions & bleu cheese
ultimate grilled cheese
&
OVERFLOWING BASKETS OF GREENS
tomato wedges, olives, radishes, smoked bacon,
sunflower seeds & shredded cheese
ASIAN STIR FRY
your choice of 1:
» hoisin beef
» lemon grass chicken
accompanied by crisp vegetables & fried rice
&
DIM SUM
pan seared chicken potstickers & hoisin
duck spring rolls & soy vinaigrette
DUET OF KC BEEF
hand carved grilled tenderloin of beef
grilled ciabatta, tomato chutney & creamed horseradish
&
BRAISED BRISKET
spicy black beans
RISOTTO STATION
wild mushroom, lobster & risotto milanese
parmesan cheese and olive oil
&
SICILIAN ANTIPASTO DISPLAY
marinated vegetables, italian meats,
cheese & hand crafted breads
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STARTERS
APPETIZERS
CRYSTAL SHRIMP COCKTAIL
COLD SOUPS
CHILLED MELON SOUP
three jumbo shrimp topped with lump crab meat
presented in an ice bowl
CHILLED CUCUMBER SOUP
LOBSTER MARTINI
CHILLED ZESTY GAZPACHO
shredded endive slaw & citrus lobster
SEARED DIVER SCALLOP
bed of basil orzo & grilled asparagus
drizzled with garlic olive oil
DUCK & GOAT CHEESE RAVIOLI
julienne vegetables & sherry broth
DELTA CRAB CAKE
creole rice & sauce piquant
ROASTED VEGETABLE TART
sweet potato puree & roasted seasonal vegetables
in a tart shell with tarragon béchamel
BLACK PEPPER STUDDED BEEF CARPACCIO
shredded caesar salad & shaved parmesan
ITALIAN ANTIPASTO PLATE
hearts of romaine, marinated vegetables,
parmesan cheese, balsamic vinegar & olive oil
CLASSIC VICHYSSOISE
TRIO OF CHILLED SOUPS IN CRYSTAL ICE BLOCK
» watermelon & jicama relish
» avocado, cucumber & tzatziki yogurt
» tarragon tomato & vegetable confetti
HOT SOUPS
LOBSTER BISQUE
MAPLE ACORN SQUASH BISQUE
BASIL TOMATO BISQUE
SMOKED GOUDA & WILD MUSHROOM SOUP
CHICKEN CONSOMMÉ WITH TORTELLINI
SEAFOOD BISQUE & LUMP CRAB
with table-side presentation
WILD MUSHROOM BEGGARS PURSE
with sherry cream sauce
TUSCAN RATATOUILLE TERRINE
balsamic marinated vegetables, micro greens,
bermuda onion flower & herb flatbread
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DINNER SALADS
SERVED SALADS
BIBB ROSETTE SALAD WITH GRILLED SHRIMP
crisp greens, pepper strips, hearts of palm & artichokes
champagne vinaigrette
ASPARAGUS TOWER WITH CRISP GREENS
grilled asparagus, plum tomatoes, feta,
black olives & sweet peppers
dijon vinaigrette
BABY SPINACH & ARUGULA SALAD
wild mushrooms, frizzled carrot, diced egg,
teardrop tomatoes & pecan bacon
sherry vinaigrette
BISTRO SALAD
red leaf, field greens & frisée
garlic crouton, roasted apple, melted red onion,
candied almonds & baked brie wedge
champagne vinaigrette
GRILLED PORTOBELLO & BOSC PEAR SALAD
shaved proscuitto, pecorino cheese,
caramelized red onion & dried cherries
port wine dressing
BABY ARUGULA SALAD
bleu cheese soufflé, toasted walnuts,
pancetta, & roasted peppers
balsamic vinaigrette
LEMON OREGANO SHRIMP
BUFFET SALADS
FRESH VEGETABLE SALAD
baby lettuce, basil, asparagus, carrots, radish, snow peas,
white mushrooms, cucumber & radish sprouts
lemon herb vinaigrette
CAPE COD SALAD
crisp red leaf, romaine & bibb
dried cranberries, spiced walnuts, caramelized red onion,
sliced pears & feta cheese
cranberry vinaigrette
BIG SKY MONTANA RANCH SALAD
peppered bacon, poached egg, sunflower seeds,
shredded jack cheese & cherry tomatoes
buttermilk ranch dressing
SICILIAN SALAD
red leaf, romaine & radicchio
frizzled scallion, calamata olives, grated asiago,
roma tomatoes & artichoke hearts
aged balsamic vinaigrette
ZIGGY WALDORF SALAD
field greens & red leaf lettuce
chopped apples, frizzled sweet potatoes,
dried cherries & spiced walnuts
creamy cider dressing
JALAPENO CAESAR SALAD
tortilla strips, roasted peppers & crumbled cojita cheese
jalapeno caesar dressing
micro greens, black olive, cucumber, feta & orzo
citrus yogurt
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ENTRÉES
CHICKEN
CHICKEN SPIEDINI
stuffed with aged italian cheese, bread crumbs,
vegetables & fresh herbs
lemon caper sauce
BREAST OF CHICKEN NAPOLEON
layers of puff pastry, medallions of chicken & spinach
wild mushroom cream sauce
BREAST OF CHICKEN BALLOTINE
spirals of chicken stuffed with fresh spinach,
roasted peppers & mushrooms
tomato velouté
GRILLED MEDALLIONS OF CHICKEN TREMONT
chopped tomatoes, capers, scallions & artichokes
BREAST OF HOISIN GLAZED CHICKEN
mandarin orange salsa
on a bed of sweet potato hay
GRILLED BREAST OF HERB CHICKEN
shallot red wine sauce
BISTRO ROASTED CHICKEN
thyme au jus
SAUTÉED MEDALLIONS OF CHICKEN PICCATA
capers & sliced mushrooms on a bed of sautéed spinach
white wine lemon sauce
SAUTÉED MEDALLIONS OF CHICKEN
SALTIMBOCCA
prosciutto & parmesan
sage marsala wine sauce
BEEF
BACON WRAPPED FILET OF BEEF TENDERLOIN
cabernet demi glace
GRILLED FILET OF BEEF TENDERLOIN
pink peppercorn cognac sauce
PORCINI ENCRUSTED BEEF FILET
heirloom tomato demi glace
SEARED FILET OF BEEF TENDERLOIN
chimichurri sauce
CONTEMPORARY BEEF WELLINGTON
wild mushroom duxelle, puff pastry & demi glace
PETITE FILET OF BEEF & SHRIMP SCAMPI
on a bed of spinach
GRILLED KANSAS CITY STRIP STEAK
maitre d’butter
GRILLED COWBOY RIBEYE
vidalia onions & jack daniels sauce
ROASTED PRIME RIB OF BEEF
creamed horseradish sauce
DUCK
GRILLED LONG ISLAND DUCK
on a nest of melted leeks
plum chutney & ruby port reduction
ROASTED DUCK BREAST
sautéed pears & juniper jus
continued on next page →
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ENTRÉES CON’T
SEAFOOD
PAN SEARED SEA BASS
mediterranean tomato & caper relish
SCALLOPS VERONIQUE
sautéed grapes & white wine cream sauce
GRILLED SALMON FILET
dill sauce
SOLE MEUNIERE
parslied lemon & caper sauce
PAN SEARED ARCTIC CHAR
roasted shallot butter
SEARED TUNA STEAK
honey wasabi sauce
SALMON EN CROUTE
spinach, boursin cheese & red pepper coulis
LOBSTER THERMIDOR
PORK
RASPBERRY TERIYAKI PORK LOIN
on a bed of asian vegetables
PAN SEARED MEDALLIONS OF PORK TENDERLOIN
blackberry zinfandel sauce
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
VEAL
GRILLED VEAL CHOP
juniper berry sauce
SAUTÉED MEDALLIONS OF VEAL PICCATTA
tender provimi veal
white wine lemon caper sauce & fresh spinach
VEAL SPEDINIS
pinwheels of provimi veal layered with italian cheeses
tomato coulis
VEAL CHOP MILANESE
white wine demi glace on a bed of arugula
STUFFED ROASTED VEAL LOIN
spinach, feta, caramelized onions & sweet peppers
caper demi glace
ROASTED PORK LOIN
stuffed with smoked gouda, spinach & sweet peppers
broken tomato ragout
GRILLED CENTER CUT PORK CHOP
FRENCH MUSTARD & CAPER SAUCE
ON A BED OF SPINACH
9
ACCOMPANIMENTS
VEGETABLES
BALSAMIC GRILLED VEGETABLE STACKS
VEGETABLE PRINTANIER
baby carrots, zucchini, baby red onions,
asparagus & haricot vertes
BROCCOLI, ASPARAGUS & GREEN BEANS
brown butter & sage
WHOLE GREEN BEANS
roasted acorn squash
FETTUCCINE VEGETABLES
ASPARAGUS SPEARS
julienne vegetables
SPINACH & PLUM TOMATO GRATINÉE
SAUTÉ OF SUGAR SNAP PEAS
matchstick sweet peppers
POTATOES
DIAMONDS OF POMMES DAUPHINOIS
ROOT VEGETABLE PUREE
on broiled artichoke bottom
PARMESAN POTATO WEDGES
SHREDDED POTATO ROSTI
BROILED DUCHESS POTATOES
TRIO OF ROASTED POTATOES
sweet, white & yukon gold potatoes
PASTA
GEMELLI ARRABBIATA
italian sausage, snipped basil & sautéed onions
roasted red pepper sauce
FARFALLE PASTA
SAUTÉ OF WILD MUSHROOMS
caper, tomato & basil sauce
GREEN BEANS, ASPARAGUS & BABY CARROTS
ORECCHIETTE PASTA
HARICOT VERTES WITH TOMATO CAPER RELISH
roasted artichoke, cauliflower,
spinach & caper berries tossed in olive oil
GRAINS
SUN ROASTED TOMATO & ARUGULA ORZO
WILD RICE
MEDITERRANEAN PASTA
FRENCH LENTILS
WHEATBERRY PILAF
JEWELED FRUIT ISRAELI COUS COUS
WILD MUSHROOM RISOTTO
garlic olive oil & toasted pine nuts
wheat & spinach fettuccini, cured olives,
capers, red onions & feta cheese
TORTELLINI CARBONARA
three-cheese tortellini, scallions & bacon
rich cream sauce
RED QUINOA
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SIGNATURE DESSERTS
PLATED DESSERTS
FRESH BERRY STACKS
layers of lemon pound cake, fresh berries
sweet cream, strawberry sauce & fresh mint
BUFFET DESSERTS
SWEET & FRUITY
ultimate lemon bar, strawberry cheesecake bar,
chocolate chunk brownie & 7-layer pecan bar
CHOCOLATE MOUSSE JACONDE
TRIO OF GOOEY BUTTER
chocolate garnish & fresh berries
raspberry, espresso & traditional
SEASONAL STONE FRUIT TART
in flaky pastry with crème anglaise
TRIO OF OPERA TORTES
» raspberry torte & chocolate sauce
» chocolate torte & lemon sauce
» lemon torte & raspberry sauce
CHOCOLATE PANNA COTTA
berry coulis & crème anglaise
CLASSIC FRUIT TART
pastry cream & apricot glaze
WARM CHOCOLATE PHYLLO BEGGARS PURSE
raspberry coulis & fresh seasonal berries
TROPICAL FRUIT MARTINI
tropical fruit & coconut mousse over citrus cake cubes
RICOTTA CHEESECAKE
» please ask your sales consultant
about this seasonal fresh pick
THE COOKIE BAR
lemon sugar, oatmeal raisin,
chocolate chip & peanut butter cookies
MOUNTAINS OF MACAROONS
chocolate, almond, & strawberry
PARISIAN
chocolate cake truffles, coconut macaroons,
white chocolate madeleines, seasonal fruit tart,
cream puff & napoleans
ITALIAN DOLCE
cannoli, ricotta cheesecake, chocolate éclairs,
raspberry spritz, lemon cream & tri-color cookies
COCKTAIL CUPCAKES
» vanilla champagne
» citrus colada
» strawberry daiquiri
» chocolate cosmo
TRIO OF INDIVIDUAL PIES
(choice of 3)
» key lime
» cherry
» apple
» chocolate cream
» coconut cream
» lemon meringue
PASSED DESSERTS
S’MORES POPS
MINIATURE CANNOLI CONES
CAKE TRUFFLES
PETITE OPEN-FACED SHORTCAKE
CHOCOLATE SUCRE WITH POPPYSEED BRITTLE
RICOTTA CHEESECAKE BITES
11
SIGNATURE TOUCHES
LATE NIGHT SNACKS
ALL NIGHT DINER
MINIATURE CHEESEBURGERS
ketchup, mustard & relish
TRUFFLE FRENCH FRIES
MILK SHAKE SHOOTERS
FIESTA FAVORITES
SMOKED CHICKEN & BLACK BEAN EMPANADA
salsa verde
SOUTHWEST GUACAMOLE
flour tortilla chips
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
DIM SUM
pan seared chicken potstickers & hoisin
duck spring rolls & soy vinaigrette
SWEET TOOTH
PETITE WARM CHOCOLATE CHIP COOKIES
cold milk shooters
THE CANDY BAR
malted milk balls, chocolate covered pretzels,
chocolate covered raisins, M&M’s,
non-pareils & chocolate peanut clusters
ST. LOUIS FAVORITES
THE HILL
TOASTED RAVIOLI
marinara sauce
VOLPI MEATS & ITALIAN CHEESE DISPLAY
olives, tapenades & crusty breads
SOULARD
CRAWFISH CAKES
chipotle aioli
ANDOUILLE & BLACKENED CHICKEN GUMBO
RED BEANS & RICE
WORLD’S “FARE”
JUMBO HOT DOGS
GRILLED CHEDDAR BURGERS
KETTLE CORN
HAND-DIPPED ICE CREAM CONES
ST. LOUIS ALL-STAR SWEETS
ST. LOUIS GOOEY BUTTER CAKE
raspberry, chocolate peanut butter,
espresso & traditional
TED DREWES CONCRETES
VARIETY OF HANK’S CHEESECAKES
BISSINGER’S CHOCOLATES
12
ESTIMATED PRICES
COCKTAIL RECEPTIONS
PASSED HORS D’OEUVRE RECEPTION
$18.00 - $25.00 PER PERSON
LIGHT HORS D’OEUVRE BUFFET
$25.00 - $35.00 PER PERSON
DINNER
PASSED HORS D’OEUVRES WITH DINNER
$10.00 - $16.00 PER PERSON
HORS D’OEUVRE BUFFET
$29.00 - $39.00 PER PERSON
BUFFET DINNER
$30.00 - $50.00 PER PERSON
SEATED DINNER
$45.00 - $70.00 PER PERSON
PLEASE NOTE
» this cost analysis is based on a minimum of 100 people
» 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 manager for your special event arrangements
13
VENUE BEVERAGE OPTIONS
BILLED BY THE DRINK:
OTHER OPTIONS:
SOFT DRINKS
$1.50 PER GLASS
AB BEERS
$3.00 EACH
HOUSE WINE
POURED WITH DINNER $6.00 PER GUEST
SCHLAFLY BEERS
$4.00 EACH
HOUSE
CHAMPAGNE TOAST
$5.00 PER GLASS
(see wine menu for other options)
HOUSE WINE
PREMIUM MIXED DRINK $6.00 PER GLASS
OPEN BEER, WINE & SODA BAR:
(Bud/Bud Light, Schlafly, House Wines & Soft Drinks)
3 HOURS
$14.50 PER GUEST
4 HOURS
$16.00 PER GUEST
5 HOURS
$17.50 PER GUEST
EACH ADDITIONAL
½ HOUR
$1.00 PER GUEST
OPEN PREMIUM BAR:
$4.00 PER GUEST
NON-ALCOHOLIC OPTIONS:
COFFEE & TEA SERVICE $4.00 PER GUEST
based on 2 hours
GOURMET COFFEE BAR $6.00 PER GUEST
based on 2 hours
(flavored coffees, toppings & authentic madeleines)
SOFT DRINK BAR
$8.00 PER GUEST
based on 3 hours
(assorted sodas, ice tea & lemonade)
EACH ADDITIONAL
½ HOUR
$1.00 PER GUEST
SPECIALTY COCKTAILS:
(Premium Liquor, Bud/Bud Light, Schlafly,
House Wines, & Soft Drinks)
WHITE COSMOPOLITAN $6.00 PER GLASS
3 HOURS
$16.00 PER GUEST
4 HOURS
$18.00 PER GUEST
5 HOURS
$20.00 PER GUEST
EACH ADDITIONAL
½ HOUR
$1.50 PER GUEST
RASPBERRY RUBY
$6.00 PER GLASS
UPTOWN COCKTAIL
$6.00 PER GLASS
*CELEBRATE WITH CARE*
Butler's Pantry staff is TIPS certified & reserves the right to make decisions on continued service of alcoholic beverages. No “shots” will be served
under any circumstances. We reserve the right to ID guests who appear to be under the age of 30. No alcohol will be served without proper ID.
Butler's Pantry is responsible for the administration, distribution and service of all alcoholic beverages in compliance with existing liquor laws.
14
GENERAL INFORMATION
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:
» 99 – 71 guests please add 20%
» 70 – 41 guests please add 25%
» 40 guests or less please consult
your catering manager
A 15% catering fee will be added to your bill. Creating a
memorable and successful event requires incredible
attention to detail…our catering fee focuses on providing
you with an exception experience from sales, culinary,
service and operations teams.
FOOD
See sample menu pricing.
BEVERAGE
See beverage option pricing.
$14.00 per guest
Includes china, silverware,
bar glassware, as well as serving pieces
and equipment. Tables, chairs, and linens are additional.
LUNCH
$5.00 per guest
Includes tchina, silverware,bar glassware,
as well as serving pieces and equipment.
Tables, chairs, and linens are additional.
COCKTAIL RECEPTION
$5 .00 per guest
Includes tchina, silverware & bar glassware, as well as serving
pieces and equipment.
Tables, chairs, and linens are additional.
SERVICE
APPROXIMATELY
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
» $1,000 due at signing
» a non-refundable payment of 50% of the estimated total
is due 120 days prior to your event.
» final & full payment is due 10 business days prior to your
event date based on your guaranteed guest count.
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.
RENTALS
DINNER
GENERAL GUIDELINES FOR CATERING
$21.00- $27.00 per guest
Based on a 4-5 hour event & includes catering manager, chef,
service captain, waitstaff, bartender and kitchen assistants.
3. WE ACCEPT THE FOLLOWING FOR PAYMENT:
CASH, MONEY ORDER, VISA, MASTERCARD,
DISCOVER 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 MANAGER
SHOULD BE MADE AWARE OF ALL ASPECTS
OF YOUR EVENT.
Please allow our catering manager 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.
ADDITIONAL FEES APPLY FOR EVENTS WITH
CEREMONIES.
» $500 flat fee
SERVICE CHARGE IS NOT INCLUDED. PLEASE
REFER TO YOUR CATERING MANAGER FOR
ASSISTANCE.
TAX
Current applicable sales tax will be applied to final bill.
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