THE MENU

*Create your own menu from the following culinary offerings
*Seasonally organic menu offerings available upon request
*Chef customized menu’s subject to an additional 10% charge

Stationary Hors d ‘Oeuvres

Fromage-e-Fruit Selection of Wisconsin Cheeses / Peppered Crostini / Seasonal Fruits / Black Raspberry Jam
Old Fashioned Pot of Cheese / Spinach-Artichoke Dip / Caraway Rye Bread

Mediterranean Crudité Chef Scotty’s signature Hummiso / Smoked Baba Ghanoush / Buttermilk Dill Dip /
Grilled Naan / Cucumber Coins / Vitruvian Farms Radish / Olives / Heirloom Carrot

From the Sea Passionfruit Shrimp Ceviche Parfait / Blue Crab-Almond Cream Cheese Dip / Focaccia CrostinI
Cucumber wrapped Salmon Lox Pinwheels / Chef’s Pick of Fresh Sushi 

Tray Passed Hors d ’Oeuvres

Appetizers – $2.50pp

Caprese House-dried Tomato, Lemon Ricotta, Artichoke-Olive Tapenade, Basil Leaf

 Moonbird Kashmiri Chicken Basket, Crushed Pistachio, Dried Apricot, Cardamom Yogurt 

Avocado Tartare Pacific Fish, Ponzu, Dulse Won-ton, Sake Crème Fraiche, Black Sesame

Hot Shot Tomato-FennelPho Consommé, Curried-Coconut Sweet Potato, Lobster Bisque +1

Dim Spin Dumplings of Pork Carnitas, Italian Meatball, Twice Baked Potato, or Thai Shrimp

Passionfruit Marinated Shrimp Ceviche, Mango-Ginger Sorbet, Plantain Curl, Micro Cilantro

Bedeviled Locally Hatched Egg, Smoked Paprika, Lemon Juice, Crostini, Chervil

Redeye Kona Coffee-Cacao Lollipop Lamb Chop with Stone smoked Porter Glaze +4

The Earl Grey cured Yellowfin Tuna, Compressed Watermelon, Mint, Calamansi Vinegar +1

Tray Passed Hors d ’Oeuvres

Appetizers – $2.50pp / Veggie Variations Available

On a Chopstick
Pineapple Prawn Baja Pink Shrimp poached in Thai aromatic Coconut Broth
Grilled Chicken Choice of Chipotle-Lime, Kashmiri-Pistachio or Kentucky Crisp
Filet Tips Choice of Truffled-n-Tarragon Aioli or Kona Coffee-n-Smoked Porter +1

Spring Roll
Carpaccio Grass-fed Beef Medallion, Arugula, Artichoke Heart, Caper-Lemon Dressing +1
Toro Roll Sun-dried Tomato-Ahi Eggroll, Caramelized Onion, Basil, Chimayo Loco +2
Off The Boat Rock Shrimp, Pea Shoot, Mint, Cilantro, Mango, Pasilla Chile-Plum Coulis

Quite Slideresque
Falafel Indonesian spiced Garbanzo Fritter, Tahini-Soy Dressing, Sunchoke Matchsticks
Piggy Oaxacan Pork Carnitas piled high Hawaiian Sweet Roll, Pink Peppercorn Aioli
Midwest Baconized Mini Burger, Aged Wisconsin Cheese, Creole Dijonaise, Lettuce +2

Contemporary Canapé
Truffled Chateau Briand, Horseradish Crème Fraiche, Watercress, Crispy Shallot
Jerked Pork Medallion, Mango-Serrano Salsa, Key Lime Crème, Plantain Tostone
Cured Coho Salmon, Horseradish Crème, Micro Watercress, Cucumber Coin, Tobiko

Signature Hot-n-Cold Splashes
Diego Chipotle braised Estancia Beef Short Ribs with Koral Farms Avocado Gelato
Shanghai Chinese 5-spiced Duck Confit with Satsuma Tangerine-Saffron Gelato
New Mexico Tamarind laced Pork Carnitas with Vermont Maple-Dijon Gelato

Epic Beginnings

Ask your event concierge about transforming any of these items into stations

First Course
Bacon Wrapped Scallop Lemon Oil, Mache, Olive Tapenade, Fennel Pollen -14

Pork Belly Poblano Tamale, Baja Style Guacamole, Tomatillo Tri-Colored Salsa -12

Mandarin Pancake Duck Confit, Pea Shoot, Cucumber, Mint, Pasilla-Plum Sauce -12

Thai Prawn Curried-Coconut Reduction, Udon Noodle-Pea Shoot Salad, Thai Basil -14

Chevre Strudel Crisp Phyllo Pastry with Roasted Beets & Watercress-Fennel Salad -12

Beef Carpaccio Arugula, Chioggia Beet, Caper-Lemon Vinaigrette, Crispy Shallot –12

Grilled Calamari Chermoula, Mizuna, Hearts of Palm, Oregano, Dynamite Sauce -10

Salad
Organic Mixed Greens, Basil, Manchego, Fried Shallot, Pear-Champagne Dressing -8

Caribe Napa, Mango, Mint, Cilantro, Candied Ginger-Lime Vinaigrette, Plantain Curl -8

Rollingstone Hills Chevre, Wild Arugula, Candied Pecans, Blackberry-Sage Dressing -9

Wedge Bacon, Pepperoncini, Toasted Pumpkin Seeds, Cashel Blue-Buttermilk Dressing -7

Soups
Tomato-Fennel Heirloom Tomato, Petite Caprese Panini with Arugula Pesto -8pp

Lobster Bisque Maine Lobster, Vanilla, Saffron, Celery Root, Pinot Grigio -12pp

Free Range Chicken Tortilla Soup with Forked Fallbrook Avocado -8pp 

Evoking Entrées

*Ask your Indulchi event concierge about transforming any of these items into stations
*Select up to two entrées or choose surf-n-turf
*Madison Sourdough breads with chef’s compound butter available upon request

Brandt Beef Short Ribs with Sangiovese Pan Reduction Sauce, Truffled Mashers,
Roasted Parsnip & Heirloom Carrot, Fried Sage -27

Banana Leaf wrapped Local Halibut with Thai Basil-Coconut Cream Sauce, Pasilla Chile-Plum Coulis,
Wok’d Burmese Red Rice, Sesame Pea Shoot -25

Garam Masala encrusted Pork Tenderloin with Roasted Red Bell Pepper Sofrito,
Caramelized Plantain Hash-Hash, Tomatillo-Serrano Popper -23

Wild River Slightly smoked Cedar Plank Oregon Coho Salmon with Blackberry-Wild Sage Sauce,
Minnesota Organic Wild Rice Pilaf, Wild Rocket -22

Ricotta Pillow House made Ricotta stuffed PastaPorcini Browned Butter, Oil cured Olive, Wild Rocket,
Organic Cherry Tomato, Crispy Fried Shallot -23

Free Range Honey-Almond glazed Chicken Breast with Madeira-Tarragon Reduction,
Roasted Vitruvian Farms Fingerling Potato, Fried Leek Haystack -19

The Kegona Pecan Encrusted Walleye, Creole Dijon Bechamel Sauce, twice baked Potato,
Cajun Blackened Brussel Sprouts, Shaved Fennel Slaw -24 

Redeye Kona Coffee-Cocoa rubbed Filet Mignon, Sangiovese Demi-glace,
Mascarpone-Vanilla Bean Potato Gratin, Pansy Floret -34

Eggplant Timbale Organic Tomato-Fennel Sauce, Truffled Spaghetti Squash, Grilled Portabella Mushroom, Shaved Fennel,
Option to Add Melted Burrata Cheese -16

The Big Mac Cavatelli Pasta, Wisconsin Cheddar Cheese, Cottage Grove Cheese Curd -15

Kids Free Range Chicken Fingers, Mashed Potatoes, Honey glazed Heirloom Carrot -14

Something Sweet

*Ask your event concierge about transforming any of these items into stations

*Organic Coffee & Premium Tea Service 3pp *Cake Cutting – Absolutely Free

Southern Comfort Peaches n’ Sour cream Cheesecake, Candied Cayenne Pecan Crust -9

Chocolate Ecstasy Dark Chocolate, Black Peppercorn Creme, Zinfandel Framboise -12

Crème Bouquet Five Floral infused Silky Custard with Lemon Verbena Shortbread -9

Coconut-Cardamom Pana Cotta Kefir Lime, Strawberry-Thai Basil Salsina, Orange Blossom Creme -10

Right-side Up Gingerized Pineapple-Carrot Cake, Mascarpone Frosting, Glazed Walnut -9 

Stonefruit Strudel Crisp Phyllo layered with Seasonal Fruit and Frangipane, Ginger Ice Cream -1 

Get In Touch

866-66CATER

866-662-2837

Email scotty@chefscotty.com