​

​

ANYTIME COCKTAIL TIME   75 guests

Smoked salmon croustini with dill sour cream sauce

Chicken satay with peanut dipping sauce

Proscuitto and melon skewers

Bacon wrapped waterchestnuts with a ginger soy marinade

Bacon wrapped dates

Bistro rolls with sliced tenderloin and horseradish sauce

Wisconsin astisan cheese board with assorted breads and cracker

        olives, chutneys and jams

Tomato and mozzarella kabobs in a basil, white balsamic vinaigrette and evoo

Flourless chocolate cake slivers with raspberry coulis



EARLY EVENING  SOIREE  35 guests

Brie in fillo cup with fig compote

Feta cheese and peperoncini bruschetta

Cucumber skewers with Bombay dipping sauce

Roasted and sliced duck breast with a classic glaze on croustini

Petite crab cakes with remoulade on a lettuce boat

Wisconsin buttermilk blue cheese wedge drizzeled with organic honey and toasted pecans

Red and green grape clusters



CASUAL BACKYARD FARE   175 GUESTS

BBQ pulled pork with Serves You Right cole slaw

Mini dogs on a stick with Kentucky Bourbon BBQ sauce
Skewered bacon wrapped potato-toters
Roasted Brussel sprouts with Bombay dipping sauce
Jalapenos popper spread with an assortment of corn chips
Petite black bean cakes with chipotle aioli
Grilled shrimp skewers with peppers and pineapple
Mini chorizo pepper cheese corn muffins
Watermelon wedges with jalapenos syrup and mint

Bananas Foster with pound cake triangles and creme fraiche



SUMMER AFTERNOON   350 guests

Spicy Italian meatballs in red wine sauce    

Chicken skewers with Door County cherry dipping sauce

Cocktail  shrimp with Serves You Right  horseradish sauce

Tuscan dip; sundried tomatoes and pesto cream cheese
assortment of crackers and breads

Spanakopita
Artichoke and Parmesan cheese in fillo

Salami coronets

Vegetable platter and fresh salsa

Fresh fruit and berry tray

Tenderloin bruschetta with our creamy horseradish sauce

Platters of sweet treats
date nut bars, chocolate fudge, apricot macaroons, chocolate pralines,

shortbread and fruit bars





FABULOUS FALL HARVEST   50 GUESTS

Seasoned and toasted almonds

Baked brie en croute with warm raspberry compote and baguette slices

Petite vol au vent filled with lamb and beef ragout

Pickled beets, red onion and mandarin skewers

Bacon wrapped potatoe-toters

Roasted brussel sprouts with Bombay curry dip

Blackened butterfly shrimp with pineapple, pepper and cilantro salsa

Chocolate pot de creme