Creative Cuisine - a division of Mader's
Catering Banquet Menu
Hors D'oeuvres | Dinner Selections
Customized Dinner Buffet | Chef Attended Stations
Desserts | Late Night Snacks & Sweets
Next Day Breakfast/Brunch
Bar Service, Spirits & Beverages
Hot Hors D'oeuvres
The following items are priced by the dozen. We recommend three to five pieces per person per hour.
Chicken Satay: 18
Hand cut chicken is marinated, skewered & grilled then served with a spicy peanut dipping sauce
Wild Mushroom Duxelle: 16
A mixture of finely chopped wild mushrooms & herbs is simmered in a red wine reduction then wrapped in a puff pastry and baked. Topped with Gruyrere cheese
Assorted Pizzetta: 19
Bite size Sicilian pizzas are topped with a choice of: sundried tomato pesto, fresh basil, caramelized onion, feta cheese, Usinger's sausage, Canadian bacon, portabella mushroom, Boursin cheese, ranch style chicken, blue cheese, garlic oil, tenderloin...the choices are endless
Bacon Wrapped Water Chestnuts: 19
Crunchy, marinated water chestnuts are wrapped in a smoky bacon and sauced, then broiled until crisp
Spanakopita: 20
This savory Greek pastry is filled with chopped spinach, feta cheese, sweet onion and seasoning then wrapped in phyllo dough and baked golden
Tarte a la Flame: 15
A French tartlet created with caramelized onion, applewood smoked bacon, heavy cream and parmesan cheese mix that fills a mini phyllo dough shell
Pork Taquitos: 15
Pork is oven baked, seasoned and shredded then rolled in a fresh corn tortilla, we rebake till crisp and serve with a chipotle dipping sauce
Mini Reuben: 15
Corned beef is sliced thin and piled on cocktail rye then topped with baby Swiss cheese, homemade sauerkraut and 1000 Island dressing
Tandoori Chicken Skewers: 20
Chicken is hand cut then laced onto bamboo skewers and grilled. Served with a tamarind honey dipping sauce
Mini Crab Cakes: 22
Jumbo lump crab meat, egg, homemade bread crumbs and Dijon mustard are hand tossed and pan fried. Served with a lemon caper remoulade
Cocktail Meatballs: 12
Mini handmade meatballs are simmered in a brown sauce with caramelized onions, sour cream and chives
Quiche Bites: 19
An assortment of garden vegetable, three cheese, broccoli cheese and Lorraine
Mozzarella Sticks: 19
Mozzarella cheese rolled in a wonton wrap, served golden brown with our homemade marinara sauce
Asian Vegetable Spring Roll with Sweet Chili Dipping Sauce: 21
Hand-rolled vegetable spring rolls filled with cabbage, celery, onions, carrots and seasoned with authentic Asian spices
Pot Sticker: 21
Seasoned pork filled wonton wrap, served with our homemade ginger soy dipping sauce. Can be served steamed or fried
Stuffed Mushroom: 21
Florentine: Mushroom cap overflowing with a delicate blend of spinach, brie cheese & spices
Italian Sausage: Mushroom cap generously filled with a spicy, Italian sausage stuffing
Mini Stuffed Potato Skins: 21
Baby red skinned potatoes topped with bacon & served with sour cream & chives
Bacon Wrapped Tenderloin Lollipop: 26
Roasted beef tenderloin wrapped in hardwood smoked bacon
Beef Tenderloin Satay: 30
Beef tenderloin meat on a skewer & served with homemade terriyaki sauce
Mini Beef Wellington: 30
A savory piece of beef tenderloin accented with mushroom duxelle wrapped in a French style puff pastry
Scallop Wrapped in Bacon: 30
A mouth watering combination! Applewood smoked bacon wrapped around plump white sea scallops that are grilled and served on a toothpick skewer
Cold Hors D'oeuvres
The following items are priced by the dozen. We recommend three to five pieces per person per hour.
Beer & Cheese Dip: 19
A combination of Wisconsin cheddar cheese, cream cheese and Munich Spaten beer is topped with a mild pico de gallo. Sided with homemade toasted crostini
Shrimp Canapé: 21
A mixture of shrimp and seafood sauce is served on a cream cheese topped bread triangle and garnished with lemon
Lox Canapé: 21
Salted cured salmon with a lemon caper cream cheese served on a toasted crostini
Marinated Fruit Kabob: 30
Seasonal fruit marinated in Grand Marnier & Triple Sec served on a skewer
Mini Crab Crepe: 30
Fresh crab meat blended and seasoned, then folded in a mini crepe and topped with crab mousse
Roast Tenderloin Crostini: 30
A homemade seasoned crostini is topped with roasted tenderloin and accented with a roasted garlic aioli
Caprese Skewer: 19
Fresh mozzarella, sweet basil and bright juicy grape tomato are threaded onto wooden skewers. Pure summer!
Antipasto Skewer: 21
Bright and flavorful! Skewers are loaded with marinated mushrooms, zesty Havarti cheese, grape tomato, salami, zucchini, olives...the choices are endless
Prosciutto Wrapped Grilled Asparagus: 19
Olive oil marinated grilled asparagus tips wrapped with Italian ham accompanied with a Dijon dip
Bruschetta: 12
Chopped tomatoes blended with garlic, basil, olive oil, and vinegar served on toasted slices of French bread
Cucumber Canapé: 19
The cool taste of cucumbers and the savory flavor of an herbed cream cheese and mayonnaise spread make an excellent flavor and texture combination in this tasty canapé
Deviled Egg: 19
The perennial favorite that feeds a crowd, easy bite size appetizers from classic to pesto
Cherry Tomatoes topped with Boursin Cheese: 24
Always a party favorite!
Shrimp Cocktail Display: Market Price
Colossal shrimp served with our homemade cocktail sauce
Hors D'oeuvres Trays & Displays
Pricing is for 50 guests / 100 guests.
Domestic and Imported Cheese and Fruit: 225 / 400
Fresh Fruit Display: 140 / 250
Served with chocolate fondue add 75
Antipasto Platter: 210 / 375
Assortment of Italian meats, cheeses and marinated salads
Vegetable Crudite with Dip: 100 / 175
Grilled Vegetable Platter with Pesto Dip: 125 / 200
Decorated Whole Smoked Salmon: 150 / 200
Spread Tray: 285 (100 guests)
Artichoke dip, hummus, salmon spread and spinach dip served with assorted flatbreads
Taco Dip Tray with Tortilla Chips: 100 / 190
A combination of cream cheese and sour cream blended together with authentic Mexican spices is topped with shredded lettuce, cheddar cheese, onion, tomatoes and black olives. Served with homemade seasoned tortilla chips
Spinach Dip with Sourdough Crostini: 80 (50 guests)
A mix of Boursin cheese, spinach, mayonnaise, sour cream, garlic and red peppers, sided with homemade sourdough Crostini
Reuben Dip with Rye Bread: 100 (50 guests)
The delicious taste of an authentic Rueben sandwich in a tasty dip!
Tri-Hummus Platter: 100 (50 guests)
Roasted red pepper, garlic and cucumber dill hummus with toasted pita bread
Warm Artichoke Gratinee: 145 (50 guests)
A rich blend of Parmesan, Swiss cheese and artichoke hearts is topped with breadcrumbs and baked to perfection!
Cheese & Cracker Tray: 100 / 175
Domestic cheeses served with a variety of crackers
Cheese and Sausage with Cracker Tray: 160 / 300
Domestic cheeses, summer sausage and salami served with a variety of crackers
Chocolate Fountain: 395 (100 guests)
Served with pretzels, angel food bites, pineapple wedges, strawberries, bananas and assorted melons
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
Customized Dinner Buffet
Buffet includes rolls and butter, choice of 2 salads, 1 potato and 1 vegetable. A minimum of 40 guests is required for a Customized Dinner Buffet.
Choice of two Entrees 25
Choice of three Entrees 30
Entrees
- Parmesan Crusted Chicken Breast
- Roasted Pork Loin with Apple and Pear Glaze
- Beef Stroganoff with Egg Noodles
- Slow Roasted Turkey Breast with Dijon Gravy
- Poached Atlantic Salmon with Citrus Butter
- Broiled Tilapia with Mango Relish
- Oven roasted Herb Chicken
- Cheese stuffed Tortellini tossed with Sun-dried Tomatoe Garlic Olive Oil
- Chicken Cordon Bleu topped with Ham and Swiss Cheese
- Boneless Pork Chop rubbed with Smoked Sea Salt
- Pulled Pork Adobo with Tortillas
- Grilled Citrus Barbeque Glazed Baby Back Ribs
- Chicken or Beef Stir Fry with Jasmine Rice
- Shrimp Scampi with Linguini
Choice of two of the following salads:
- Fresh Fruit Display
- Tossed Garden Greens with Dressing
- Garden Vegetables With Dill Dip
- Homemade Coleslaw
- American Potato Salad
- Thai Beef Salad
- Classic Waldorf Salad
- German Potato Salad
- Pasta Salad
Choice of one of the following starches:
- Roasted Garlic Mashed Potatoes
- Wild Rice Blend
- Rice Pilaf
- Roasted Baby Red Potatoes
- Potato Au Gratin
- Candied Sweet Potatoes
- Buttered Egg Noodles a la Polonaise
Choice of one of the following vegetables:
- Glazed Carrots
- Green Bean Almondine
- Rosemary Roasted Root Vegetables
- Corn O'Brian
- California Blend with Broccoli, Carrots and Cauliflower
Carving Station:
Includes appropriate condiments and rolls.
- Roast Tenderloin of Beef 275 / 100 guests
- Roast Whole Turkey Breast 195 / 100 guests
- Baked Virginia Ham 195 / 100 guests
- Oven Roasted Pork Loin 160 / 100 guests
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
Desserts
Chocolate Ganache: 8
Rich chocolate cake topped with chocolate ganache, decorated with raspberry sauce
Apple Strudel: 8
Sliced apples rolled into phyllo dough, topped with caramel sauce, whip cream, fresh seasonal berries and served warm a la mode
Bread Pudding: 8
White chocolate and cherry bread pudding served with sour cherry sauce and vanilla cream sauce
Chocolate Mousse: 8
Light and fluffy dark chocolate mousse, served with whip cream and raspberries
Fruit Crepe Station: 8
Fresh crepes filled with cinnamon apple, seasonal berries or chocolate mousse, finished with whipped cream and powdered sugar
Black Forest Cake: 8
Chocolate cake with layers of cherry filling & whipped cream, topped with
chocolate shavings
International Cheese and Dessert Station: 14
Domestic and imported cheeses including brie wheels with apricot and raspberry sauces. Accompanied by a fresh fruit display with chocolate fondue as well as mini éclairs, cream puffs, tortes and cheesecakes
Dessert Buffets
Minimum of 30 people. Add 1 to Traditional and 2 to Deluxe Buffets for groups less than 30 people.
Traditional: 9/guest
Assorted Tortes and Cheesecakes
Assorted Mini Sweets and Dessert Bars
Regular and Decaf Coffee
Fine Selection of Teas
Deluxe: 15/guest
Assorted Tortes and Cheesecakes
Petite Pastries and Assorted Mini Sweets
Chocolate Fountain offered with pretzels, angel food bites, pineapple wedges, strawberries, banana and assorted melons
Viennese Coffee Service (with whipped cream and chocolate shavings)
Fine Selection of Teas
Late Night Snacks & Sweets
Snacks
The following items are priced by the pound.
Party Snack Mix: 10
Pretzels or Popcorn: 6
Dry Roasted Peanuts: 9
Deluxe Mixed Nuts: 16
Tortilla Chips served with Salsa: 14
Sweets
Brownies: 60 / half sheet
Tea Cookies: 16 / pound
Mini Sweets: 20 / dozen
(cream puffs, éclairs, fruit tarts and cheesecake bites)
Chocolate Dipped Fruit: 28 / dozen
Fruit Bars: 70 / half sheet
Home Baked Cookies: 15 / dozen
Dessert Bars: 60 / half sheet
(turtle, lemon, raspberry)
Miniature Sandwiches
The following items are priced by the dozen.
Hot Sandwiches: 27
Mini Chicago Dog or Mini Brat
Roast Turkey & Cheddar Slider
BBQ Pork & Slaw Slider
Beef Burger or Turkey Burger Slider
Cold Sandwiches: 24
Silver Dollar Sandwiches (ham, turkey, or roast beef)
Mini Veggie Wraps (served with cucumber sauce)
Mini BLT
Tea Sandwiches (Albacore Tuna, Smoked Salmon & Dill,
Cucumber, Curried Chicken)
Next Day Breakfast/Brunch Menu
All buffets include coffee service (Hot Tea is available upon request). A minimum of 25 guests are required for Breakfast/Brunch.
The Continental 6 per guest
Assorted Muffins & Pastries
Assorted Juices
The Fresh Fruit Continental 8 per guest
Fresh Fruit Tray
Assorted Muffins & Pastries
Assorted Juices
Breakfast Buffet 12 per guest
Assorted Pastries, Scrambled Eggs, American Fries
Choice of Bacon, Ham or Sausage Links
Assorted Juices
Executive Breakfast Buffet 15 per guest
French Toast or Pancakes, Fresh Fruit, Yogurt, Granola, Pastries,
Corned Beef Hash, American Fries
Choice of Bacon, Ham or Sausage Links
Assorted Juices
Chef Attended Omelet Station Additional 6 per guest
Omelets Made to Order May Be Added to any Buffet
Toppings: Ham, Onions, Green Peppers, Mushrooms, Tomatoes, Shredded Cheddar
Ala Carte
Yogurt and Granola 3
Fresh Fruit 3
Bar Service
Various options are available for beverage service at your special event.
Complete Bar Packages
Unlimited cocktail hour charges are based on a per guest basis for each hour. Packages are practical when it is important to know in advance the entire event cost. Bar packages include rail brands, some call brands, limited bottled beer brands and a choice of two of our house wines. (One white and one Red)
One Hour 16 per guest
Two Hours 20 per guest
Three Hours 24 per guest
Four Hours 28 per guest
Five Hours 32 per guest
Six Hours 36 per guest
Two bartenders are included. Bar glass ware, cocktail napkins, straws and garnishments are included.
Premium or super premium are available for an extra charge.
Champagne is not included in our Package Bar. We are happy to provide a Champagne toast for you and your guests. This additional price is based on brand chosen.
Host or Consignment Bar
Host Bars are another alternative for beverage service at your party. Charges are based on a consumption basis. There will be a one hundred twenty five dollar staff charge for hosted bars. One bar per 90 guests is standard.
Mixed Drinks 5.50 Rail, 6.50 Call, 7.50 Premium
Beer 3.50 Domestic, 4.50 Imported
House Wines 5.50 per glass
Champagne 34 per bottle
Soft Drinks 2.50
Bottled Water 2
Cash Bar
Cash bars are an economical way for the party host to defray some of the expense. Tax is inclusive in drink prices. There will be a one hundred twenty five dollar staff charge for cash bars. One per 90 guests is standard.
Mixed Drinks 6 Rail, 7 Call, 8 Premium
Beer 4 Domestic, 5 Imported
House Wines 6 per glass
Soft Drinks 3
Bottled Water 2
Select Wines/Martini Bar
For the discriminating palate, our award-winning wine list is available to pair with any entrée. All wines and prices are subject to availability.
We are also able to customize a martini bar based on the theme of your party.
A 20% service charge and Wisconsin sales tax will be added to your final invoice.
back to top...Spirits and Beverages
House Wines
Chardonnay 19
Sauvignon Blanc 19
White Zinfandel 19
Merlot 19
Cabernet Sauvignon 19
Select Wines
Chardonnay 24
Sauvignon Blanc 24
Liebfraumilch 24
White Zinfandel 24
Merlot 24
Cabernet Sauvignon 24
Premium Wines
Chardonnay 28
Pinot Grigio 28
Riesling 28
Pinot Noir 28
Cabernet Sauvignon 28
Champagne / Bottle
House Champagne 19
Premium Champagne 28
Beer
Keg Domestic Beer 250 / Half Barrel
(Miller Genuine Draft or Miller Lite)
Keg Premium Beer 350 and up / Half Barrel
(Heineken or Leinenkugel's products)
Ala Carte Beverages
Champagne Punch 55 / Gallon
Margaritas 60 / Gallon
Frozen Cocktails 75 / Gallon
Frozen N/A Cocktails 30 / Gallon
Fruit Punch 30 / Gallon
Coffee Service 25 / Gallon
Tea Service 27 / Gallon (hot or iced)
Soft Drinks 3
Bottled Water 2
We look forward to serving you!
Phone: 414.315.7599
Email: gpitroski@madersrestaurant.com