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Our Local Partners:

Bob’s Seafood, Companion Bakery, Double Star Farms, Fox River Dairy, Kaldi’s Coffee, Living Waters, Ozark Forest Mushrooms, Raincrow Ranch, Serendipity, Wenneman’s

CATERING

2018 MENU

  •    CRAFTED APPETIZER DISPLAYS

    Minimum of 20 guests.

     

    SEASONAL FRUIT DISPLAY 

     

    LOCAL AND SEASONAL VEGETABLE CRUDITE WITH DIPS 

     

    DOMESTIC CHEESE PLATTER 

     

    LOCAL ARTISAN CHEESE BOARD 

    Chef Attended

    Assorted and Domestic Cheeses plated while a Chef makes Fresh Mozzarella

     

    ANTIPASTO PLATTER 

    Prosciutto, Genoa Salami, Roasted and Grilled Vegetables, Marinated Mushrooms and Artichokes, Kalamata Olives, Peppadew and Olive Tapenade with Toasted Baguette

     

    HUMMUS DUO 

    Garlic Hummus and Piquillo Pepper Hummus with Toasted Pita Chips

     

    GOURMET PINWHEELS 

    (Choice of Three)

    Turkey, Havarti and Cranberry

    Mozzarella, Tomato and Pesto

    Roast Beef, Swiss and Apple Horseradish

    Hummus, Cucumber and Roasted Bell Peppers

  •    UNDER THE SEA

    Minimum of 20 guests.

     

    RAW BAR 

    Clams (6), Oysters (2), Jumbo Shrimp (4) & Crab Claws (3)

    Smoked Seafood (2oz) (mussels, clams, shrimp)

    Cocktail Sauce, Mignonette Sauce

     

    CAVIER & SMOKED SALMON STATION 

    Imported and Domestic Caviar with Smoked Salmon

    Presented on a Bed of Glistening Ice

    Garnished with Onions, Capers, Chopped Eggs

    Served with Chilled, Flavored, and Exotic Vodkas

     

    SUSHI STATION 

    Display of Sushi and Sashimi to include California Rolls, Spicy Ahi Tuna and Vegetarian Rolls. Served with Pickled Ginger, Wasabi, and Soy Sauce

  •    CARVERY

    Minimum of 20 guests.

    Chef Attended

    Served with Panorama Rolls

     

    ROASTED LEG OF PORK  

    Filled with Sun Dried Tomatoes, Pine Nuts, Goat Cheese, Garlic Jus

     

    HERB ROASTED TURKEY BREAST  

    Stuffed with Green Apple, Fennel and Mushrooms, Whole Grain Mustard, Dijon Mustard, Turkey Gravy, Cranberry and Orange Chutney

     

    ROASTED GARLIC AND BLACK PEPPERCORN-CRUSTED PRIME RIB  

    Served with Beef Demi-Reduction Sauce and Horseradish Cream

     

    MINT AND GARLIC-CRUSTED ROASTED LEG OF LAMB  

    Served with Pomegranate Lamb Sauce and Mint Jelly

     

    PEPPERCORN-CRUSTED BEEF TENDERLOIN  

    Served with Béarnaise Sauce

  •    GLOBAL INSPIRATIONS

    Minimum of 20 guests.

     

    ASIAN STATION  

    Chef Attended

    Vegetable Spring Rolls

    Teriyaki Beef & Chicken Satay

    Lobster Rangoon

    Pork Fried Rice

     

    INDIAN CURRY BAR  

    Chef Attended

    Vegetable Curry, Chicken Tikka Masala, Channa Masala, Saag Paneer, Shrimp Curry

    Black Pepper Chicken, Spinach and Cheese Samosas

    Authentic Chutneys, Papadums, Pakoras and Naan on the Station

  •    COMFORT FOOD

    Minimum of 20 guests.

     

    PANINI SANDWICH STATION  

    Chef Attended

    Choose 3

    Grilled Panini Bread

    Imported Prosciutto, Brie and Red Onion

    Marinated Vegetable with Fresh Mozzarella Cheese and Purple Basil

    Grilled Portabella Mushroom with Baby Arugula and Sliced Heirloom Tomatoes

    Tenderloin of Beef with Caramelized Onions and Tomatoes

    Smoked Salmon and Dill Cream Cheese and Shaved Onions

    Chicken with Sliced Pineapple and Barbeque Sauce

    Sliced Corned Beef with Swiss Cheese and Russian Dressing

     

    CREPES  

    Chef Attended

    Dessert Crêpes

    (Crêpes Suzette, Cherry Crêpes with Whipped Cream, or Hazelnut and Chocolate Crêpes)

    OR

    Dinner Style Crêpes

    (Chicken Paprika Crêpes, Seafood Crêpes and Grilled Veggie Crêpes)

     

    BREAKFAST FOR DINNER  

    Basil and Cream Cheese Scrambled Eggs

    Chef’s Breakfast Hash

    Frittata Squares

    Assorted Pastries

  •    A TASTE OF THE SOUTH

    Minimum of 20 guests.

     

    SOUTHERN SHRIMP AND GRIT STATION  

    Sautéed Gulf Shrimp with Andouille Sausage

    Bacon, Garlic and Fresh Herbs over Smoked Gouda Cheese Grits

     

    NEW ORLEANS BBQ SAUTE  

    Gulf Shrimp Sautéed and Simmered in New Orleans-Style Brown Butter Sauce,

    Served with Steamed Rice, Green Onions and French Bread

     

    BOIL STATION  

    Red Bliss Potatoes, Corn on the Cob,

    Kielbasa Sausage Whole Crawfish and Jumbo Shrimp

  •    SIDES

    Minimum of 20 guests.

     

    COCKTAIL SALADS (CHOICE OF TWO)  

    Bloody Mary Salad:

    Tomato, Arugula, Celery Leaves, Green Beans, Lemon-Pepper Vodka Vinaigrette

    Mojito:

     Mint, Orzo, Grape Tomato, Lime-Rum Vinaigrette

    Old Fashioned:

    Spinach, Orange Segments, Sun Dried Cherries, Bourbon-Citrus Vinaigrette

    Dirty Martini:

    Cucumbers, Olives, Blue Cheese, Pearl Onions, Iceberg, Herb-Vinaigrette

     

    GOURMET MAC-N-CHEESE STATION  

    Gorgonzola Truffle Cream Sauce with Ozark Forest Mushrooms, Sun-Dried Tomato and Cracked Pepper

    Buffalo Chicken Mac-N-Cheese

    Spicy Buffalo Chicken and Creamy Alfredo

    Apple Wood Smoked Bacon Cheddar-Asiago Mac-N-Cheese

     

    RISOTTO STATION  

    Chef Attended

    Wild Mushroom Risotto

    Cajun Shrimp and Andouille Risotto

    Lobster Risotto

     

    MASHED POTATO MARTINI BAR  

    Creamy Mashed Potato with Fried Chicken Bites and Shrimp

    Whipped Butter, Sour Cream, Chives, Cheddar, Mushrooms, and Bacon

  •    SNACKS

    Minimum of 20 guests.

     

    SLIPPIN & SLIDERS AWAY  

    Cheeseburger Sliders with Vermont Cheddar

    Crispy Chicken with Pepper Jack

    BBQ Pulled Pork

    Accompanied by Caramelized Onions, Lettuce, Tomato, Ketchup, Mustard & House French Fries

     

    SAVORY DUNKIN DONUT STATION  

    Savory Donuts: Parmesan, Crab, Cilantro Cheddar, Asiago-Chive and

    Pepperoni-Romano

    Sauces: Basil-Tomato, Pesto, Queso, White Cheddar and Tomato-Alfredo

     

    BALL PARK  

    Roasted Peanuts

    Cheese Fries

    Warm Soft Pretzels

    Sausage in Puff Pastry, Yellow Mustard and Ketchup

  •    SWEETS

    Minimum of 20 guests.

     

    DESSERT BAR  

    (Choice of Three Dessert Items)

    Miniature Truffle Brownies

    Chocolate Covered Éclairs

    Variety of Assorted Cupcakes

    Fruit Skewers with Lemongrass Syrup

    Variety of House Baked Cookies

    Seasonal Fruit Tartlets

    Salted Caramel Tartlets

    Lemon Bars

  •    PASSED HORS D'OEUVRES - TIER 1

    Per Hour Charge. Minimum of 1 hour

     

    TIER 1 

    Please Select 5 from Tier 1 Options Only

     

    Beef Tenderloin Carpaccio with Julienne Vegetables

    Mini-Burger Sliders

    Apple Wood Smoked Bacon Mac and Cheese Croquette

    Crispy Spring Rolls with Dipping Sauce

    Chicken Skewers with Orange-Chipotle Sauce

    Mediterranean Veal Meatballs with Candied Tomato-Lemongrass Sauce

    Bacon and Missouri Goat Cheese Mousse Bouchées

    Basil and Tomato Tartlets

    Cherry Tomatoes with Fresh Mozzarella, Basil and Balsamic Reduction

    Croissant Coins with Brie, Almonds and Caramelized Brown Sugar

    Frittata Squares (Chef’s Choice), Served Warm or at Room Temperature

    Gazpacho Shots

    Grilled Vegetable Crostini

    Polenta Triangles with Sun-Dried Tomato or Olive Tapenade

    Risotto Arancini

    Zesty Corn Fritters

  •    PASSED HORS D'OEUVRES - TIER 2

    Per Hour Charge. Minimum of 1 hour

     

    TIER 2 

    Please Select 5 from Tier 1 and Tier 2 Options

     

    Blackened Beef on French Bread Served with Horseradish Sauce

    Apple Wood Smoked Bacon, Lettuce and Tomato Tartlet

    Mini Cuban Sandwiches

    Open Face BBQ Pulled Pork with Coleslaw

    Prosciutto Wrapper Asparagus Spears with Aioli Sauce

    Blinis with Smoked Salmon and Crème Fraiche

    Conch Fritters Served with Key West Lime Mustard Sauce

    Crab Louis with Avocado Slice on Bite-Sized Tortilla

    Escargot Beignets with Lemon-Herb Butter

    Potato Latkes with Smoked Trout and Chive Crème Fraiche

    Seared Sesame Tuna on Wonton Square with Sprouts and Pickled Ginger

    White Fish Skewers with Mango-Tahitian Vanilla Sauce

    BBQ Shrimp with Bacon

    Baby Twice Baked Potatoes with Truffle Oil

    Basil, Sun-Dried Tomato and Cream Cheese Torte with Crackers

    Ceviche in Shot Glass

    Cherry Tomato and Fresh Mozzarella Skewers

    Goatsbeard Farms Goat Cheese, Kalamata Olives and Tomato Chutney Bruschetta

    Smoked Mozzarella and Wild Mushroom Pizzas

    Stuffed Mushroom Caps Filled With One:

    Spinach and Chêvre, Artichoke and Parmesan, Three Cheese,

    Scallops and Herb Butter, Shaved Beef and Stone Ground Mustard

    Spanakopita

    Tempura Veggies

    Quiche Squares: Quiche Lorraine, Mushroom and Spinach,

    Tomato and Herb, or Broccoli and Cheddar

    Veggie Pot Stickers

  •    PASSED HORS D'OEUVRES - TIER 3

    Per Hour Charge. Minimum of 1 hour

     

    TIER 3 

    Please Select 5 from all 3 Tiers

     

    Stuffed Grape Leaves (With or Without Lamb)

    Grilled Tenderloin Skewers with Chimichurri Sauce

    Kobe Beef Tartar on Flatbread Cracker

    Tenderloin on French Bread with Cold Béarnaise

    Tenderloin Rumaki with Vanilla Bourbon Sauce

    Andouille and Chicken in Phyllo Cups

    Grilled Mediterranean Chicken in Quarter Pitas

    Jerked Chicken Breast Morsels with Apricot Mustard Sauce

    Sesame Chicken with Cranberry-Plum Sauce

    Lamb Chops with Cabernet-Mint Sauce

    Lamb Loin on ‘Crouton’ with Caramelized Shallots and Cabernet Wine Glaze

    Calypso Pork Loin on French Bread with Lime-Ginger Butter and Rum Glaze

    Pork Tenderloin and Pineapple Mini Kabobs with Spicy Molasses Glaze

    Cromesquis De Foie Gras

    House Smoked Duck Breast Sun-Dried Cherry Chutney Crostini

    Blackened Scallops with Guacamole and Mango Salsa

    Cajun Scallops Served with a Ranch Dipping Sauce

    Caviar Pie

    Crab Cakes with Cajun Remoulade

    Grilled Malaysian Shrimp

    Poached Creole Shrimp and Bloody Mary Shooter

    Sustainable Shrimp Cocktail Skewers with Remoulade Sauce

    Tempura Shrimp

    Salmon Tartar with Wasabi Greens in a Sesame Cone

    Lobster “Club Sandwich” on Brioche with Lemon Mayo, Smoked Bacon and Arugula

  •    PLATED DINNER

    Salads are Included in Entrée Price, Unless Otherwise Noted

     

    PLATED SALADS

    Field Greens with Caramelized Onion, Radish, Cherry Tomatoes, Cucumbers and Herb Vinaigrette

    Traditional Caesar Salad with Shaved Parmesan Cheese and Brioche Crostini

    Baby Spinach with Poppy Seed Dressing, Strawberries and Shaved Red Onion

     

    Shrimp Asparagus Pesto Pasta Salad, Lemon Essence 

    Crab & Avocado Salad, Celery, Orange, Tomato Pickled Vegetables

    Goat Cheese Heirloom Beet Salad, Fennel, Golden Raisins, Sherry Vinaigrette 

    Apple, Candied Walnut Salad, Dried Fruit and Berries, Lettuce,

    Honey-Lime Vinaigrette

    Seared Sea Scallops, Marinated Beets, Frisee, Grilled Wax Beans, Yellow

    Tomato, Hazelnut

    Poached Pear, Goat Cheese Soufflé Timbale, Fennel, Spinach and Arugula Salad

    Buffalo Mozzarella Heirloom Tomato Panzanella Salad, Basil Vinaigrette 

     

    PLATED ENTREES (SERVED WITH YOUR CHOICE OF TWO SIDES)

    Tier 1 

    Tier 2 

    Tier 3 

     

    TIER 1 ENTREE SELECTIONS

    Madeira Braised Short Ribs with Braising Jus

    Patio Steak with Bourbon Brown Sugar

    Puttanesca Chicken with Pasta

    Tequila Lime Chicken

    Salmon Teriyaki with Julienne of Vegetables

    Shrimp Creole

     

    TIER 2 ENTREE SELECTIONS

    Crab Teres Major with Whiskey Peppercorn Sauce

    Buttermilk Fried Chicken with Bacon-Sage Béchamel

    Chicken Milanese Tangerine-Cranberry

    Grilled Chicken with Mustard-Tomato Relish

    Grilled Chicken with Red Onion Salsa

    Provençal Chicken

    Tarragon Chicken with Wine Sauce

    Muscovy Duck Breast with Sun Dried Cherry Demi

    Calypso Pork Loin with Rum Sauce

    Trout François with a Lemon Beurre Blanc

    Snapper Sesame with Dill Sauce

     

    TIER 3 ENTREE SELECTIONS

    Cajun Char Crust Rib Eye Blue Cheese Butter

    Grilled Beef Medallions with Balsamic-Sage Glaze

    Pepper Crusted Filet Medallion with Blue Cheese Butter

    Tenderloin with Wild Mushroom Fricassee Beef

    Asian Ginger Chicken Breast with Edamame and Roasted Peanuts

    Chicken François

    Five Spice and Honey Glaze Chicken

    Grilled Basil Chicken with Basil Beurre-Blanc

    Pistachio Crusted Veal Chop with Dijon Demi

    Honey Mustard and Rosemary Pork Loin

    Roasted Pork Loin with Blackberry Demi-Glace

    Crispy Trout with Ginger Asian Vinaigrette

    Potato Crusted Halibut

    Herb crusted Lamb with Roasted Garlic Maderia Demi-Glace

     

    SIDES

    Chive Scalloped Potatoes

    Panorama Mashed Yukon Gold Potatoes

    Herb Basmati

    Israeli Cous Cous

    Parmesan Polenta

    Seasonal Vegetables

     

    CHILDREN'S MEAL 

    Served with a Fresh Fruit Cup in lieu of a Salad

    Chicken Tenders with House Chips

    Buttered Noodles with Parmesan and Herbed Breadstick

    Children’s Burger with House Chips

    Lemon Chicken with White Rice and Fresh Sautéed Vegetables

     

    PLATED DESSERT 

    Salted Caramel Pot de Crème

    Vanilla Bean Cheesecake with a Chocolate Cookie Crust

    Flourless Chocolate Cake, Raspberry Coulis

    Traditional Tiramisu with Espresso Cream

    Chocolate Stout Cake with Chocolate Ganache

    Cinnamon Bread Pudding with Caramel

  •    BAR SERVICES

    HOST SPONSORED BAR PER PERSON   2 HOUR MINIMUM

    These packages include full bar setups and are designed to assist your budget guidelines. The packages are priced per guest, and are charged based on the guarantee or actual attendance, if higher.

     

    2 HOUR BEER AND WINE BAR  

    Budweiser, Bud Light, Local Craft Beers

    Los Vascos Chardonnay and Cabernet, Coke, Diet Coke, Sprite, Perrier, and Bottled Water

    Lemons and Limes

     

    2 HOUR HOUSE HOST BAR

    Budweiser, Bud Light, Local Craft Beers

    Los Vascos Chardonnay and Cabernet, Absolut Vodka, Bombay Dry Gin, Cruzan Light Rum, Jim Beam Whiskey, Dewar’s White Label, Cuervo Gold Tequilla, Coke, Diet Coke, Sprite, Club Soda, Tonic, Cranberry Juice, Orange Juice, Sour Mix, Dry and Sweet Vermouth, Lemons, Limes, Olives, and Cherries

     

    2 HOUR PREMIUM HOST BAR  

    Budweiser, Bud Light, Schlafly Pale Ale, Local Craft Beers

    Simi Chardonnay and Cabernet, Kenwood Yulupa Brut, Grey Goose Vodka, Hendricks Gin, Bacardi Superior Light Rum, Myers Dark Rum, Makers Mark, Glenlivet 12, Cuervo Gold Tequila, Coke, Diet Coke, Sprite, Club Soda, Tonic, Cranberry, Orange Juice, Sour Mix, Dry and Sweet Vermouth, Lemons, Limes, Olives, and Cherries

     

    EACH ADDITIONAL HOUR  

     

    CONSUMPTION BAR  

    House Cocktails

    Premium Cocktails

    House Chardonnay or Cabernet

    Premium Chardonnay or Cabernet

    Imported or Local Craft Beer

    National Domestic Beer

    Assorted Soft Drinks

    Bottled Water

    Perrier Sparkling Water

MAKE A ST. LOUIS

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