Catering Banquet Menu

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Hors D'oeuvres  |  Dinner Selections
Customized Dinner Buffet  |  Chef Attended Stations
Desserts  |  Late Night Snacks & Sweets
Next Day Breakfast/Brunch
Bar Service, Spirits & Beverages

Chef Attended Stations

Your guests will enjoy the variety of cuisine presented at each station. Prices are based on 1.5 hours of service and a minimum of 50 guests. A minimum of 3 stations required.

"Taste of Italy" Pasta Station 13
Guests create their own pasta entrée from the following items: penne, cheese-filled tortellini, farfalle, tri-colored rotini pasta. Sauces include garden fresh marinara, alfredo and fresh basil pesto. Toppings abound: mini meatballs, Italian sausage, sliced grilled chicken breast, sautéed mushrooms, sweet pepper medley, sun-dried tomoatoes, black olives, diced tomatoes and sautéed onions. Guests may complete their creation with fresh parmesan cheese and crushed red pepper. Accompanied by soft breadsticks

Cajun 12
Blackened chicken breast flambéed with spiced rum, crawfish etouffee accompanied with white rice, andouille sausage and crawfish jambalaya

South of the Border 14
Build your own fajita from the following items: Soft flour tortillas, marinated strips of tenderloin and chicken breast, sautéed peppers and onions, shredded cheddar, lettuce, sour cream and salsa. Accompanied by refried beans, Spanish rice and tortilla chips

"Taste of Italy" Pasta Station 13
Build your own fajita from the following items: Soft flour tortillas, marinated strips of tenderloin and chicken breast, sautéed peppers and onions, shredded cheddar, lettuce, sour cream and salsa. Accompanied by refried beans, Spanish rice and tortilla chips

Asian Station 14
A stir-fry of oriental vegetables and the choice of two: seared teriyaki flank steak, ginger lime pork loin strips, mandarin orange marinated chicken or bay shrimp. Vegetables include sliced water chestnuts, shredded bok choy, broccoli, baby corn, sliced carrots, bean sprouts, red & yellow bell peppers and purple onion. Our stir fry is served with white rice and lo Mein noodles. A variety of accompanying sauces include traditional teriyaki, a ginger soy glaze, Thai basil dipping sauce and Hoisin plum sauce. Fortune cookies for dessert!

Tenderloin Medallion Flambé 18
Choice beef tenderloin flambéed, served with two sauces: Bourbon BBQ, peppercorn crust cognac demi glaze, brandy mustard sauce, Black Forest mushroom sauce or Gorgonzola and horseradish cream sauce. Served with fresh baked rolls

European Sausage 11
Bratwurst, knackwurst and Polish sausages, sauerkraut, braised red cabbage and German spatzle. Served with fresh baked rolls

Seafood Market price
Steamed King Crab Legs, Gravlax with Bagels and Caper Cream Cheese, Oysters on a Half Shell, Jumbo Shrimp with Cocktail Sauce and Lemons, Mussels in a light White Wine Cream Sauce, Crab Tortellini Salad, Bacon Wrapped Scallops, Smoked Salmon with Crackers

Potato 9
Choice of two: Yukon gold mashed potatoes, sweet potatoes, Boursin cheese mashed potato, baked potato, cheddar cheese mashed potato, roasted garlic and horseradish mashed potato, rosemary roasted purple potato. Toppings: bacon, cheddar cheese, sour cream, chives, broccoli, seafood mornay sauce and classic brown gravy

Cheese Fondue 10
Wisconsin beer and cheese fondue and traditional Swiss cheese and Pinot Noir fondue with assorted breads and vegetables

Chocolate Fondue 10
Dark chocolate fondue with an array of fruits, pound cake and marshmallows

Dessert Flambé 12
Guest choice of crepe suzettes, banana fosters, or cherries jubilee

We look forward to serving you!

Phone: 414.315.7599
Email: gpitroski@madersrestaurant.com