Santiago Calatrava, Untitled (Study for Milwaukee Art Museum Expansion), 1996. Lent by the artist. catering by café calatrava BREAKFAST lunchEOn SELECTIONS SELECTIONS Coffee & Tea Service Box Lunches salads entrées Recommended for groups on the go that Coffee & Tea Service will have lunch outside the Museum. House Salad BEEF With Muffins and/or Danish/croissants Mixed spring greens, roasted pears, oranges, Served with choice of red wine demi-glaze, Includes choice of three (3) sandwiches, strawberries, dried cranberries, Gorgonzola espresso demi-glaze, or mustard cognac sauce The Continental fresh fruit, chips, and a cookie. Beverages include choice of canned soda, bottled cheese, and spiced pecans with citrus Assorted chilled juices, mini muffins and vinaigrette Roasted Tenderloin Danish/croissants, fresh fruit platter, freshly water, or juice. brewed coffee (regular and decaf ), and hot Caesar Salad Center Cut Tenderloin Filet Sandwich Lunch Buffet tea service with an assortment of teas Includes your choice of three (3) Crisp romaine lettuce tossed with Asiago chicKEn sandwiches, potato chips, fresh fruit platter, cheese, croutons, and a creamy Caesar Breakfast Buffet dressing Chicken Parmesan and an assortment of fresh baked cookies. PicK ThREE With marinara sauce and mozzarella cheese Beverage service included: Coffee, tea, Provençal Salad Red Pepper and Fontina Cheese Quiche assorted canned soda, and bottled water. Biscuits and Gravy Red leaf lettuce, roasted pears, walnuts, Chicken Picatta French Toast sandwiches goat cheese, and roasted garlic vinaigrette Served with a lemon, caper, and white wine sauce Scrambled Eggs Smoked Turkey Breast Sandwich Summer Salad Stuffed Chicken Breast Mozzarella, Basil, and Tomato Frittata Baby greens, tomatoes, cucumbers, and With roasted tomato, tarragon, and goat cheese, With mixed greens, sliced tomatoes, and PicK OnE mayo, served on country French bread sherry mustard vinaigrette served with a mushroom and white wine sauce Bacon Chicken Caesar Wrap Shaved Fennel Salad ducK Sausage Roasted chicken breast, crisp romaine Flat leaf parsley, shaved Parmesan, and Canadian Ham garlic and lemon vinaigrette Duck Breast lettuce, tomatoes, red onion, and Asiago With raspberry demi-glaze includEd cheese, finished with Caesar dressing and Fresh Fruit Tray Salade de Boeuf served in a tortilla wrap Pepper-crusted beef tenderloin, PORK Mini Muffins Danish and Croissants Ham and Swiss Sandwich Gorgonzola cheese, baby greens, Roast Pork Tenderloin With mixed greens and fresh tomatoes, caramelized onions, and roasted garlic Served with your choice of a stoneground Coffee and Tea served on country French bread with honey vinaigrette mustard sauce, citrus and sage demi-glaze, Juice mustard dressing or wild mushroom Madeira sauce Tarragon Chicken Salad Classic Tuna Salad Sandwich Roasted chicken breast, mixed spring SEAFOOd With sliced tomatoes and mixed greens, greens, apples, walnuts, and Gorgonzola served on country French bread cheese with tarragon vinaigrette Pan-Seared Salmon Roulade With orange miso sauce Tapenade Sandwich Fresh mozzarella, tomato, red onion, greens, Halibut and pesto, served on country French bread With mango salsa with an olive tapenade spread Snapper Classic Chicken Salad Sandwich With tomato and olive tapenade With sliced tomatoes and mixed greens, served in a pita pocket Sliced Tenderloin Sandwich Thinly sliced tenderloin with red onion and tomatoes, served on country French bread with a horseradish sauce Catering by café calatrava for your next event, call 414-224-3823 APPETizER SELECTIONS passed platters Minimum of three (3) dozen per appetizer Small platters serve up to 50 people. Large platters serve up to 100 people. Crispy Packet of Shrimp, Potatoes, Goat Cheese, Oven-Dried Tomatoes, and and Sherry Mushrooms Caramelized Onion Tartlet Assorted Fresh Fruit Display Small/Large Flatbread Pizza Egg Rolls with Sweet and Sour Domestic Cheese Platter Small/Large With fresh cheese, bacon and onion Garnished with red grapes and served with assorted cracker Mini Rueben on Snack Rye Parmigiano Crisps Imported Cheeses Small/Large With goat cheese mousse Spicy Chicken Wings Garnished with red grapes and served with assorted crackers With bleu cheese dressing Rumaki Fresh Vegetable Tray with Dill Dip Small/Large Bacon wrapped water chestnuts Potato Croquets With saffron aioli Smoked Salmon Display Mini Crab Cakes One whole smoked salmon served with dill sauce, With saffron aioli Grapes Rolled in Blue Cheese assorted crackers, and cocktail rye bread With Pistachios Lobster Roll-Ups Sushi Charcuterie Platter Small/Large Assorted sausages, pâtés, and terrines Oysters in a Half Shell Sashimi Bruschetta Platter Small/Large Tortilla Roll-Ups Roquefort Mousse Served with toasted croustades With port gelée, candied walnuts, and pears Moroccan Chicken and Phyllo Rolls Curried Chicken Salad Parmesan-Stuffed Dates Wrapped in Bacon With cucumber on pita rounds Kobe Beef Meatballs With sake glaze Sun-Dried Tomato and Olive Tapenade With goat cheese crostinis Fried Green Olives Stuffed with bleu cheese Spinach Burkes Balsamic Beef Green Chili and Feta Crostini With red onion confit Spicy Shredded Chicken On a fried sweet potato crisp Shrimp Cocktail Baked Brie Tartlets Eggplant Caviar, Parmesan, and Five Spice Puree on Crostini Bruschetta Catering by café calatrava for your next event, call 414-224-3823 SiT-dOWn dinnER SELECTIONS salad course (choice of one) entrées PORK dessert Salad served with fresh baked dinner rolls and All entrées are served with market fresh butter. Additional selections are available seasonal vegetables and appropriate starch. Pork Tenderloin Apple Tart with Vanilla Sauce upon request. Additional selections are available upon request. With wild mushroom Madeira sauce Flourless Chocolate Cake House Salad BEEF Rosemary Rubbed Roast Pork Loin With raspberry sauce Mixed baby greens, roasted pears, oranges, Served with choice of red wine Marbleized Mocha Tart demi-glaze, espresso demi-glaze, VEAl strawberries, dried cranberries, Gorgonzola cheese, and spiced pecans with citrus or mustard cognac sauce Veal Loin Chocolate Mousse vinaigrette With oyster mushrooms and smoked Whole Roasted Tenderloin tomato sauce Bourbon Pecan Pie Caesar Salad Crisp romaine lettuce tossed with Asiago Tenderloin Filet Veal Chops Fruit Tartlets cheese, croutons, and a creamy Caesar Tenderloin Tornados With mushroom morel sauce Mini Peach Cobbler dressing With cinnamon mascarpone cream chicKEn SEAFOOd Tarragon Salad Mixed spring greens, apples, walnuts, Chicken Parmesan Pan-Seared Salmon Roulade and Gorgonzola cheese with tarragon With marinara sauce topped with With orange miso sauce vinaigrette mozzarella cheese Halibut Chicken Picatta With saffron cream sauce Served with lemon, caper, and white wine sauce Snapper With tomato and olive tapenade Bachhuber Chicken Tuna Steak Oven-roasted tomato, tarragon, and goat With mustard sauce cheese stuffed chicken breast with mushroom and wine sauce Curried Coconut Shrimp ducK Duck Breast With raspberry demi-glaze lAmB Moroccan Spiced Rack of Lamb With mint and pine nut relish Lamb Rack With stone-ground mustard and horseradish cream sauce Lamb Loin Served with chocolate espresso demi-glaze Catering by café calatrava for your next event, call 414-224-3823 dinnER BuFFET BEVERAgE SELECTIONS SELECTIONS hot entrées desserts (pick two) Soft Drinks & Bottled Water All entrées are served with market fresh Assorted canned sodas seasonal vegetables and appropriate starch. Flourless Chocolate Cake $5.00 per person (Choice of one, two, or three entrées) Brownies Coffee & Tea Service Roasted Turkey Chocolate Covered Strawberries $2.50 per person Baked Ham Apple Crisp Tenderloin Tips alcoholic beverages Chocolate Mousse Veal Goulash Service Bar with Cocktails Cheesecake Host Bar Chicken Picatta Lemon Bars $20.00 per person $25.00 with wine service at the table (house wine) Chicken Marsala Cordials, additional $3.00 per person Beer/wine/soda $15.00 per person Chicken Parmesan (Cash bar available) Sage and Orange Rubbed Pork Loin Salmon With mango salsa Halibut With saffron cream sauce Snapper With tomato and olive tapenade salads (pick one) House Salad Caesar Salad Spinach Salad Italian Pasta Salad Tarragon Salad Roasted Vegetable Salad Catering by café calatrava for your next event, call 414-224-3823 FEE STRuc TuRE A. A preset menu is required for all private parties. A single entrée selection is strongly recommended for ALL functions, however you may offer two (2) entrées, with a minimum of ten (10) orders of each. Special dietary needs, vegetarian, and children’s meals can be made available with prior notice and are left to the discretion of the Executive Chef. There will be an additional charge of $1.00 per person for multiple entrées. Should a second choice be necessary, the following conditions must be met: 1. It is the responsibility of the host/hostess to provide an exact count of each entrée to the Café Manager at least five (5) business days prior to the event. 2. The host/hostess must also provide color-coded place cards to indicate each guest’s selection. 3. When choices are offered, the exact number of each must be prepared in advance; therefore, the host/hostess will be charged for that count plus any last-minute changes. B. Cake cutting fee is $1.50 per person C. $1,000 minimum on food and beverage D. Linen fee depending on linen choice E. Rental fee of china, glassware, and silverware depending on choice of rental item F. Labor fee depending on event G. Menu prices are subject to change. A 5.85% state sales tax and a 21% service charge are added to all food and beverage charges. NOTE: Due to Wisconsin Health Department Regulations, extra or leftover food may not be removed from the property. Please contact our catering manager at 414-224-3823.