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

Dinner Selections

All dinner selections are accompanied by a fresh garden salad, seasonal vegetables, rolls and butter and coffee service.

Salads

For an additional two dollars you may select one of the salads listed below.

Caesar Salad
Crisp romaine lettuce with fresh parmesan, tossed with creamy Caesar dressing and topped with homemade croutons

Baby Spinach Salad
Served with Mader's hot bacon dressing, fresh baby spinach, red onion and diced hardboiled egg

Sun-Dried Tomato & Onion Salad
Assorted greens, cucumber allumettes, grape tomatoes and crumbled feta cheese accented with a sun-dried tomato vinaigrette

Fresh Fruit Salad
Mixed greens tossed with a variety of fresh fruits and highlighted by raspberry vinaigrette dressing

Entrees

Beef

8 oz. Filet Mignon: 35
Grilled and topped with a red wine demi. Served with Yukon gold mashed potatoes

New York Strip Au Poivre: 28
Peppercorn crusted 12 oz strip steak is pan seared and deglazed with a Cognac demi. Sided with au gratin potatoes

Whiskey Glazed Tenderloins Tips: 27
USDA choice tenderloin is sautéed with onion, mushroom and whiskey. Accompanied by buttered egg noodles

Slow Braised Short Ribs: 28
Boneless short ribs slowly braised in a veal stock. Served with parsley red potatoes

Grilled Veal Porterhouse: 40
Topped with garlic herb butter and sided with potatoes boulangere

Roast Prime Rib of Beef: 29
Slow roasted and hand-carved, served with your choice of sauce (natural au jus or horseradish cream) and a twice baked potato

Sliced Sirloin of Beef: 24
Hand–sliced sirloin of beef finished with a mushroom bordelaise sauce and sided with parsley red potatoes

Pork

Honey and Thyme Roasted Pork Loin: 24
Slow roasted pork loin is rubbed with thyme, glazed with honey and served with wild rice pilaf

Pork Medallions: 25
Three pan seared 2oz pork medallions are deglazed with brandy and whole grain mustard sauce. Served with gingered sweet potatoes

Vegetarian

Stuffed Portabella: 22
With spinach, roasted red pepper and provolone cheese served on a bed of spätzle

Grilled Tofu Stir Fry: 23
Grilled tofu with sugar snap peas, shiitake mushrooms, broccoli, carrots, peppers and bok choy in a spicy Szechuan sauce

Seafood

Herb Crusted Salmon: 26
A 6oz filet is topped with a mix of basil, tarragon and thyme then layered with Japanese style bread crumbs. Served with wild mushrooms and spätzle

Parmesan Crusted Shrimp Scampi: 27
Large prawns topped with parmesan bread crumbs and sautéed in a garlic butter. Served with linguini

Citrus Baked Tilapia: 24
A fresh tilapia fillet is marinated in a mix of lemon, lime and orange juices and broiled to perfection. Sided with a saffron rice pilaf

Grilled Ahi Tuna: 28
Topped with a mango lime relish and served with a curried rice pilaf

Pan Seared Swordfish: 28
Topped with a sun dried tomato pesto and sided with penne pasta

Salmon ala Fresco: 25
Fresh grilled salmon fillet with a lemon dill butter and steamed red potatoes

Mahi Mahi: 27
Served with a spicy pineapple chutney and whole grain rice

Poultry

Chicken Wellington: 25
A delicate marriage of tender chicken breast and wild mushroom duxelle wrapped in a French style pastry served with Lyonnaise potatoes

Cornish Game Hens: 24
A succulent herb roasted bird accompanied by a seasoned blend of wild rice

Duck a la Orange: 29
Oven roasted one half duck glazed with sweet orange sauce served with cranberry rice pilaf

Chicken Saltimbocca: 24
Boneless chicken breast layered with slices of prosciutto ham and Provolone cheese finished with mornay sauce served on a bed of linguini

Parmesan Crusted Chicken: 23
Parmesan crusted boneless chicken breast accented with a roasted red pepper coulis
sided with penne pasta

Chicken en Croute: 24
Chicken with a combination of broccoli buds, onions, red peppers and cheddar cheese encased in a butter enriched puff pastry presented on a bed of béchamel sauce

Duet Entrees

All Duet Entrees are accompanied by a fresh garden salad, seasonal vegetables, rolls and butter and coffee service.

Chicken Saltimbocca and Grilled Salmon: 29
Boneless chicken breast layered with prosciutto ham and Provolone cheese, finished with a mornay sauce paired with a grilled salmon fillet with a lemon dill butter and rice pilaf

New York Strip Au Poive and Mahi Mahi: 32
Peppercorn crusted 6 oz strip steak is pan seared and deglazed with Cognac demi paired with grilled Mahi Mahi accompanied by a spicy pineapple chutney and whole grain rice

Parmesan Crusted Chicken and Slow Braised Short Ribs: 27
Parmesan crusted boneless chicken breast accented with a roasted red pepper coulis and paired with tender ribs accompanied by parsley red potatoes

Stuffed Chicken and Sliced Sirloin of Beef: 30
Breast of chicken stuffed with a wild rice and mushroom blend baked golden brown in puff pastry. Hand-sliced sirloin of beef finished with a mushroom bordelaise sauce and parsley red potatoes

Garlic Shrimp and Filet: 33
Jumbo shrimp sautéed in garlic butter paired with center cut tenderloin filet with a peppercorn cream sauce and a twice baked potato

Sliced Tenderloin and Pancetta-Wrapped Scallops: 34
Hand-carved tenderloin topped with a peppercorn cabernet glaze paired with pancetta-wrapped jumbo scallops on a bed of tomato relish

Honey and Thyme Roasted Pork Loin and Cornish Game Hens: 24
Slow roasted pork loin is rubbed with thyme and glazed with honey then paired with one half oven baked game hen. Served with wild rice

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We look forward to serving you!

Phone: 414.315.7599
Email: gpitroski@madersrestaurant.com