STATIONS
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The Tailgater
$28 per person Station One
Pasta Primavera Salad with Grilled Vegetables Creamy Coleslaw Potato Salad with Fresh Dill Station Two Mini Chicago Dog Bar Traditional Condiments to Include: Relish, Tomatoes, Sport Peppers, Onions, Kosher Pickles, Ketchup, Yellow Mustard & Celery Salt Mini Grilled Wilson Farm Brats Beer Poached Sauerkraut & Onions Stone Ground Mustard Mini Brat and Hot Dog Buns Station Three Mini Grilled Slider Burgers Assorted Sliced Domestic Cheeses Lettuce, Tomato, Pickle & Onion Ketchup, Mustard & Mayonnaise Mini Brioche Slider Buns Potato Chips |
The Farmer’s Market
$30 per person Chef on Site Required Station One
Selection of Domestic Cheeses to include Wisconsin Cheese Curds and Assorted Crackers Fresh Vegetable Crudité served with House Made Avocado Ranch and Celery Seed Dips Fresh Fruit Display with Seasonal Berries and Fresh Mint Yuppie Hill Deviled Eggs Station Two Bruschetta Tossed Whole Wheat Rotini Pasta with Parmesan Cheese Sweet & Sour Cucumber Salad Insalata Caprese Skewers Chicken Kabobs with House Made Honey Mustard Station Three Chef Carved Virginia Honey Ham Whole Grain Mustard Petite Brioche Rolls |
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The Streets of Mexico
$30 per person Station One
Chilled Gazpacho with Fresh Cilantro & Mariah Corn Chicken quesadillas with Salsa Verde & Sour Cream Poncho’s House Made Tortilla chips Duros de Harina Guacamole, Pico de Gallo & Variety of Salsas Station Two Vegan Black beans Strips of Onions & Multi-colored Bell Peppers Mexican Seasoned Ground Beef with Potatoes Diced Breast of Chicken with Traditional Mexican Marinade to Include Traditional Taco Toppings: Queso Fresco, Cilantro, Limes, Sour Cream, Pickled Jalapenos, Diced Tomatoes & Shredded Lettuce Station Three Grilled Wisconsin Corn on The Cob Mexican Crema Cotija Cheese Tajin Powder Limes & Cilantro Station Four Cinnamon Sugared Churros Sliced Pineapple |
The Country Club
$60 per person Chef on Site Required Station One
International Cheese Board to Include: Charcuterie, Pickled Vegetables, Flat Breads & Gourmet Crackers Fresh Vegetable Crudité served with House Made Dips Fresh Fruit Display with Seasonal Berries & Mint Vine-Ripened Tomato Salad with Fresh Mozzarella, Basil, Avocado, and Pristine Grapes dressed with EVOO & Balsamic Vinegar Station Two Ham & Asparagus Individual Quiche in Phyllo Dough Shell Mini Maryland-style Crab cakes with Cajun Remoulade Sauce Bacon Wrapped Sea Scallops Kikkoman Teriyaki Chicken Kabobs with Toasted Sesame Seeds Station Three Chef-Carved Mustard and Pepper Rubbed Whole Prime Beef Tenderloin with Sauce Bordelaise Creamed Horseradish Sauce Petite Brioche Rolls |
