Saz's Wedding Menu

Congratulations! You're getting married!

At Saz’s Catering, we know a wedding reception is about more than just the party – these celebrations are an opportunity to uniquely reflect your journey and who you are as a couple in the company of those you hold most dear. This important day is also a celebration of what is yet to come – when friends and family gather together to wish you well in all your future will hold.

It is because of this that Saz’s Catering approaches each wedding as if it were our own. Your love is unique and unlike any other. We understand this completely, and we are dedicated to ensuring your reception reflects your vision for the day in its entirety. As a full-service caterer, we don’t stop at the perfect menu – it is truly just the start. We can help with other items to enhance your experience and that of your guests – easing the planning process and making it possible for you to enjoy the journey. From attentive service perfectly choreographed with your timeline to elegantly laid linens, complementary décor, attention to detail that makes the Saz’s Difference evident and so much more, it’s clear why Saz’s has been consistently recognized for exemplary service for four decades.

Within these pages are mouthwatering menus expertly crafted over the years – page by page, you will find your inspiration here. Select from traditional meals and complementary courses that stand the test of time or pick and choose a wealth of tantalizing treats that are perfectly on-trend. With the guidance of our experienced event management team, embrace these established menus as-is or make them all your own and select a service style, then maneuver the menu to satisfy your unique palate. From luscious libations cleverly themed and one-bite wonders that tease the taste buds through to crisp seasonal salads and decadent dinners that linger on the tongue, we’ll take care of you and your guests. This is your day; your celebration. We’re just here to make it all easier.

Our best advice? Take in each moment. Have fun with it. Wedding planning can be overwhelming at times, we know. But that doesn’t mean it can’t be fun, too! Trust our expertise and let us make you smile – from the first consultation through a deliciously exciting final tasting through to one of the biggest days of your life, we approach your day for what it is – an opportunity to make you shine in a spectacular celebration of your commitment to one another.

This evening – your evening – is the start of something stunning.

And there’s no better partner to make it all happen than the team at Saz’s Catering.

Hors d'Oeuvres Packages

Offered as an enhancement package or à la carte, hors d’oeuvres ease your guests into the festivities. Packages are for one hour of service, while à la carte pricing is per-piece, unless otherwise indicated. Hors d’oeuvres are tabled (displayed), unless otherwise noted. Service styles and menu items are open to modification, so speak with your event designer to create your perfect package. Package pricing is valid for add-ons to existing dinner service only. For strictly hors d’oeuvre receptions, consult your event designer for custom pricing.

PACKAGE ONE

6.5 per guest

CHEESE AND SALAME DISPLAY

Imported and domestic cheeses including crumbled bleu, aged cheddar, swiss, smoked gouda, edam, dill havarti, provolone and brie, presented with smoked salame, crispy flatbreads and crackers

STUFFED MUSHROOM CAPS

Signature smoked andouille sausage and Wisconsin cheddar tucked in a fresh mushroom cap and baked until golden

RUSTIC BRUSCHETTA

Italian crostini complemented with a medley of roma tomato, garlic and fresh basil

MEDITERRANEAN DISPLAY

Traditional-recipe and Saz’s Spicy White BBQ hummus, sage and white bean dip, roasted pepper and feta dip, tabouli, marinated olives, grilled vegetables, edamame dip, toasted pita chips, crisp flatbreads and assorted crackers

PACKAGE TWO

8 per guest

DECONSTRUCTED BRUSCHETTA DISPLAY

Rustic bruschetta, roasted red pepper and portabella mushroom bruschetta plus Mediterranean olive tapenade – deconstructed for an interactive experience and served with toasted nine grain and Tuscan focaccia bruschetta breads

BACON-WRAPPED DATES

Medjool dates stuffed with creamy bleu cheese, wrapped in smoked bacon and finished with sweet Wisconsin maple glaze

STUFFED MUSHROOM CAPS

Signature smoked andouille sausage and Wisconsin cheddar tucked in a fresh mushroom cap and baked until golden

SESAME SEARED AHI TUNA

Ahi tuna, pickled julienne vegetables, wasabi micro greens and ginger habanero avocado drizzle for a colorful display perched atop a wonton “nacho”

HONEY SMOKED SALMON

Honey-smoked salmon artistically presented with chef’s delicate garnishes, lemon, crisp flatbreads and crackers (choose between original, Cajun, cracked pepper or chipotle lime)

PACKAGE THREE

10 per guest

BUTLER-PASSED SESAME SEARED AHI TUNA

Ahi tuna, pickled julienne vegetables, wasabi micro greens and ginger habanero avocado drizzle for a colorful display perched atop a wonton “nacho”

BUTLER-PASSED CRAB CAKES

Pan sautéed Maryland crab cakes with key lime cilantro remoulade

BUTLER-PASSED ARGENTINIAN SLIDERS

Grilled flank steak, roasted garlic, grilled purple onion, chimichurri and micro sprouts stacked on a petite baby bun

BUTLER-PASSED JUMBO SHRIMP

Served chilled with tangy cocktail sauce and fresh lemon wedge

MEDITERRANEAN DISPLAY

Traditional-recipe and Saz’s Spicy White BBQ hummus, sage and white bean dip, roasted pepper and feta dip, tabouli, marinated olives, grilled vegetables, edamame dip, toasted pita chips, crisp flatbreads and assorted crackers

CHEESE AND SALAME DISPLAY

Imported and domestic cheeses including crumbled bleu, aged cheddar, swiss, smoked gouda, edam, dill havarti, provolone and brie, presented with smoked salame, crispy flatbreads and crackers

HONEY SMOKED SALMON

Honey smoked salmon artistically presented with chef’s delicate garnishes, lemon, crisp flatbreads and crackers (choose between original, Cajun, cracked pepper or chipotle lime)

PACKAGE FOUR

9 per guest

BUTLER-PASSED GRILLED SCALLOPS

Grilled scallops wrapped in prosciutto with lemon oil

BUTLER-PASSED ROSEMARY SKEWERED SHRIMP

Jumbo Gulf shrimp tossed with mint pesto, skewered with fresh rosemary sprigs

BUTLER-PASSED WISCONSIN LOLLIPOPS

Wisconsin brat, Clock Shadow Creamery cheddar cheese curd and spicy brown mustard

BUTLER-PASSED CAPRESE BRUSCHETTA

Buffalo mozzarella, sun-dried tomato mousse and fresh basil chiffonade

BUTLER-PASSED BACON-WRAPPED DATES

Medjool dates stuffed with creamy bleu cheese, wrapped in smoked bacon and finished with sweet Wisconsin maple glaze

BUTLER-PASSED SESAME SEARED AHI TUNA

Ahi tuna, pickled julienne vegetables, wasabi micro greens and ginger habanero avocado drizzle for a colorful display perched atop a wonton “nacho”

Warm À la Carte Hors d'Oeuvres Selections

À La Carte Hors d’Oeuvre selections are priced per piece, unless otherwise indicated.

Grilled flank steak, roasted garlic, grilled purple onion, chimichurri and micro sprouts served on a petite baby bun

Choose from grilled honey BBQ, classic buffalo bleu, crispy Thai, Saz’s Spicy White BBQ Sauce or custom-create your favorite flavor

Pan sautéed Maryland crab cakes with key lime cilantro remoulade

Jumbo shrimp with mint pesto skewered with fresh rosemary sprigs

Traditional Thai peanut marinade for your choice of beef or chicken, skewered and served with green onion peanut sauce

Wisconsin mushroom caps hand-stuffed with your choice of filling- smoked andouille and Wisconsin cheddar; spinach, leek and feta; vegetable with smoked tomato soffrito; snow crab with cream cheese

Wisconsin brat, Clock Shadow Creamery cheddar cheese curd and spicy brown mustard

Flaky phyllo cups filled with your choice of the following-

  • Steakhouse: grilled flank steak with roasted garlic and creamy gorgonzola
  • Buffalo: spicy chicken with bleu cheese mousse and celery ribbon
  • Mediterranean: roasted pepper, grilled onion, kalamata olive and crumbled feta
  • Thai: gulf shrimp with Thai basil, red pepper and red chili cream

Vegetable, pork or chicken filled dumplings served with red chili cream and ponzu sauce

Fresh spinach, artichokes and a blend of five cheeses make up this irresistible hot dip served with pita crisps and tortilla chips (25 person minimum)

Stuffed with bratwurst, beer-caramelized onions, sauerkraut and Wisconsin cheese

  • Water chestnuts with maple glaze 1.5
  • House-cured and smoked pork belly with maple glaze 1.5
  • Harvest gala apple 1.5
  • Steer tenderloin with balsamic glaze 2
  • Chicken with mango BBQ sauce 2
  • Medjool dates with creamy bleu cheese and maple glaze 2.25
  • Sea scallops with lemon oil 2.25
  • Jumbo gulf shrimp 2.5

Chilled À la Carte Hors d'Oeuvres Selections

À La Carte Hors d’Oeuvre selections are priced per piece, unless otherwise indicated.

Choose from the following flavor combinations –

  • Smoked Salmon: spheres of goat cheese-wrapped with smoked salmon and fresh dill
  • Caprese: buffalo mozzarella, basil, teardrop tomato and prosciutto
  • Summer Sicilian: prosciutto-wrapped cantaloupe and honeydew melon
  • Island Mozzarella: rosemary skewers with grilled pineapple, mozzarella balls and rosemary chili drizzle

Imported and domestic cheeses including crumbled bleu, aged cheddar, swiss, smoked gouda, edam, dill havarti, provolone and brie, presented with smoked salame, crisp flatbreads and crackers

Assorted terrines, pâtés, smoked sausages, salame and other European creations displayed amidst assorted breads, crackers, flatbreads and garnishes

Seasonal display of fresh fruits such as mango, papaya, pineapple, honeydew, cantaloupe, watermelon, strawberries, blackberries and red and green grapes, presented with raspberry yogurt dipping sauce

Vertically displayed fresh crudités including seasonal vegetables such as radishes, bell peppers, celery, baby carrots, broccoli, cauliflower, sugar snap peas, red and yellow pear tomatoes and asparagus spears, presented with Saz’s Spicy White BBQ and creamy house or dill crème fraîche dipping sauces

Traditional-recipe and Saz’s Spicy White BBQ hummus, sage and white bean dip, roasted pepper and feta dip, tabouli, marinated olives, grilled vegetables, edamame dip, toasted pita chips, crisp flatbreads and assorted crackers

Rustic bruschetta, roasted red pepper, and portabella mushroom bruschetta plus Mediterranean olive tapenade – deconstructed for an interactive experience and served with toasted nine grain and Tuscan focaccia bruschetta breads

Italian crostini topped with your choice of the following-

  • Rustic: medley of roma tomato, garlic and fresh basil
  • Portabella: hearty mushroom dice with caramelized onion, arugula, roasted pepper and rosemary aioli
  • Tuscan: fontina, prosciutto and olive oil
  • Caprese: buffalo mozzarella, sun-dried tomato mousse and fresh basil

Honey-smoked salmon side artistically presented with chef’s garnishes, lemon, crisp flatbreads and crackers (choose between original, Cajun, cracked pepper or chipotle lime)

Served with tangy cocktail sauce and fresh lemon wedge

Toasted Italian crostini piled with your choice of the following-

  • Pear: with gorgonzola cream
  • Smoked Salmon: with lemon caper cream
  • Hawaiian: teriyaki pork with jalapeño pineapple slaw
  • BLT: duck confit with micro basil, shaved tomato and orange marmalade mayo
  • Beet: roasted red and golden beets, farm fresh goat cheese and micro basil

Seared Ahi tuna with daikon sesame slaw-wrapped in thin-sliced Japanese cucumber with hot mustard aioli

Crisp wonton triangles garnished with wasabi micro greens and your choice of the following-

  • Lemongrass shrimp with Thai coconut drizzle
  • Seared Dayboat scallops with miso glaze
  • Sesame seared Ahi tuna with ginger habanero drizzle

Creative updates to the comfort food classic. Choose from the following-

  • Avocado and chipotle with cilantro
  • BLT with smoked bacon, tomato and watercress
  • Roasted pepper and feta
  • Dijon truffle
  • House-smoked lox, cream cheese and caper
  • Sun-dried tomato and goat cheese

BUFFET SELECTIONS

We’ve taken the time to craft a handful of wedding packages for wedding celebrations of different sizes and styles. Use them as inspiration to bring your own vision to life, or sit back and relax knowing you’ve selected a menu primed for success.

OPTION ONE – SIMPLE ELEGANCE

Create perfect memories with this blend of sit down elegance and buffet variety.This option comes with your choice of one table-served salad, two buffet salads, vegetable crudités, choice of two starches and one vegetable. Please visit our accompaniments section for salad and side dish selections.

Two entrées 30 per guest
Three entrées 32 per guest

CHOOSE ONE CHEF-CARVED ENTRÉE

CHEF-CARVED SIRLOIN OF BEEF

Pepper and herb encrusted, slow roasted to medium

CHEF-CARVED SLOW ROASTED TURKEY BREAST

Herb and citrus rubbed with herb citrus pan jus

CHEF-CARVED CENTER CUT PORK LOIN

Studded with rosemary and garlic and finished with wild mushroom sauce

CHOOSE ONE OR TWO OF THE FOLLOWING TO COMPLETE YOUR BUFFET

CHICKEN FORESTIERE

Sautéed with an earthy mushroom blend, fresh herbs and demi-glace

CHICKEN FLORENTINE

Sautéed fresh spinach, leeks and smooth gruyère cream

CHICKEN PICASSO

Light egg batter with fresh tarragon and lemon caper cream

CHICKEN PARMESAN

Sicilian breading, marinara and Italian cheeses

OVEN ROASTED ATLANTIC SALMON

Lemon herb butter or blackened

BAKED COD

Pecan encrusted or black pepper with lemon zest

GRILLED MAHI MAHI

With papaya pineapple salsa

SAZ’S AWARD-WINNING BBQ BABY BACK RIBS

Our famous baby backs– Milwaukee’s favorite for 40 years!

WILD MUSHROOM ALFREDO

Petite penne pasta with aged parmesan alfredo, herb roasted chicken and wild mushrooms

GRILLED MAHI MAHI

With papaya pineapple salsa

SAZ’S AWARD-WINNING BBQ BABY BACK RIBS

Our famous baby backs– Milwaukee’s favorite for 40 years!

WILD MUSHROOM ALFREDO

Petite penne pasta with aged parmesan alfredo, herb roasted chicken and wild mushrooms

VEGETARIAN OPTIONS ARE AVAILABLE – PLEASE INQUIRE

OPTION TWO – GRAND GOURMET

This complete package will leave your guests talking about their dining experience for years to come. From the upgraded options below, select one chef-carved entrée and one or more buffet entrées, one table-served salad, two buffet salads, two starch selections and one vegetable. This buffet also includes a tiered fruit display. Please visit our accompaniments section for salad and side dish selections.

Two entrées 35 per guest
Three entrées 38 per guest

CHOOSE ONE CHEF-CARVED ENTRÉE

CHEF-CARVED NEW YORK STRIP LOIN

Peppercorn encrusted and served with natural au jus and tarragon horseradish cream

CHEF-CARVED ROAST TENDERLOIN OF BEEF

Perfectly seasoned and served with au jus and tarragon horseradish cream

CHEF-CARVED PRIME RACK OF PORK

Served with wild mushroom sauce

CHEF-CARVED PORK TENDERLOIN

Peppercorn and herb encrusted with cognac cream sauce

CHOOSE ONE OR TWO OF THE FOLLOWING TO COMPLETE YOUR BUFFET

WALKER’S POINT CHICKEN

Italian seasoned chicken breast, roma tomato, sweet onion, shallots and Central Standard vodka cream

EAST SIDE CHICKEN

Toasted minted quinoa, braised tri-color tomato, shallots and wilted kale

CHICKEN SAN MARINO

Crispy pancetta, white wine, Sartori parmesan, kalamata olives and crushed summer tomato ragout

HAWAIIAN CHICKEN

Macadamia panko crusted and pan sautéed in coconut oil with papaya pineapple relish

STATE STREET CHICKEN

Bacon-wrapped with herb and cream cheese sauce

BLACKENED SALMON

Tomato, caper and crawfish sauté

STRIPED BASS

Miso glazed pan-seared striped bass

SCHNITZEL

Authentic German style with lemon caper butter- choose between veal, chicken and pork

PORK OSSO BUCCO

Braised to perfection pork shank in natural jus Milanese style

BACON-WRAPPED PORK MEDALLIONS

Apple pear demi

BONELESS BEEF SHORT RIBS

Fork-tender short ribs with Redd’s Apple Ale demi

SICILIAN “SPIEDINI” STYLE STUFFED TENDERLOIN MEDALLIONS

Stuffed with prosciutto, Italian herbs and spices and provolone

VEGETARIAN OPTIONS ARE AVAILABLE – PLEASE INQUIRE

FAMILY-STYLE OPTIONS

Family-style selections are an inviting alternative to buffet-style service at a similar pricing structure. Provide your guests with an intimate dining experience that encourages camaraderie and connection without sacrificing elegant service and buffet variety. Choose a salad, starch and vegetable to complement your entrée selections.

One entrée 30 per guest
Two entrées 33 per guest
Three entrées 35 per guest

PLATED FIRST COURSE

Choose one item from our salad selections. Served with assorted artisan roll and bakery basket with Wisconsin butter.

ENTRÉE CHOICES

BRAISED SHORT RIBS

Redd’s Apple Ale demi with crispy frizzled leeks

BEEF TENDERLOIN TIPS

Whole button mushrooms and merlot demi over egg pasta

SLICED NEW YORK STRIP

Green peppercorn sauce

WIENERSCHNITZEL

Authentic German style with lemon caper butter

GRILLED PORK MIGNONS

Tender and flavorful with roasted garlic demi

GRILLED BONELESS PORK CHOPS

Hearty cuts with apple pear demi

SAZ’S AWARD-WINNING BBQ BABY BACK RIBS

Our famous baby backs– Milwaukee’s favorite for 40 years!

WALKER’S POINT CHICKEN BREAST

Roma tomatoes, sweet onions, shallots and Central Standard vodka cream

STATE STREET CHICKEN

Wrapped in smoked bacon with a rich herb, leek and cream cheese sauce

CHICKEN FLORENTINE

Sautéed fresh spinach and leek with a smooth gruyère cream

CHICKEN FORESTIERE

Sautéed with an earthy mushroom blend, fresh herbs and demi-glace

ROASTED ATLANTIC SALMON

Select from lemon herb butter, blackened with maple butter or pecan maple glaze

BAKED ATLANTIC COD

Garlic and cracked black pepper with fresh citrus zest

GRILLED MAHI MAHI

Topped with a colorful papaya pineapple salsa

TORTILLA CRUSTED TILAPIA

Pan-seared, encrusted with locally sourced corn tortilla crunch

WISCONSIN-STYLE FISH FRY
(FAMILY-STYLE OPTION)
29 per guest

Tossed garden salad with creamy parmesan dressing table-served to start dinner. Beer battered Atlantic cod, french fries, potato pancakes with apple sauce, creamy cole slaw and rye rolls. No side selection substitutions with this menu selection. (Only available if facility is conducive to frying on site- client may incur additional prep tent charge)

BUFFET AND FAMILY-STYLE ACCOMPANIMENTS

TABLE-SERVED SALAD SELECTIONS

The following salads will be served at your table with assorted artisan rolls and bakery accompanied by elegant butter roses. Saz’s Catering is committed to using locally grown and sustainable products wherever possible. It is with this commitment that we utilize local resources for many of our ingredients.

STACKED CAPRESE (add 2 per guest)

Local basil, red grape tomato, buffalo mozzarella, sweet aged balsamic, EVOO and micro greens

SUMMER MICRO SALAD WITH BEETS (add 2 per guest)

Local micro greens, roasted golden and red beets, micro sprouts, shaved cucumber, goat cheese and creamy cucumber vinaigrette

CLASSIC WEDGE

Iceberg wedge, chopped crispy bacon, shaved onion, red grape tomato and creamy bleu cheese

BOSTON BIBB

Boston wedge, shaved purple onion, candied bacon, apricot English stilton and zinfandel vinaigrette (substitute goat cheese croquette for apricot English stilton $1)

CLASSIC CAESAR

Hearts of romaine, toasted garlic croutons, shaved Sartori parmesan and classic Caesar dressing

ITALIAN PEASANT

Chopped iceberg and romaine, pepperoncini, shaved onion, red grape tomato, peeled cucumber, kalamata olive, artisan croutons and classic vinaigrette

STRAWBERRY SPINACH

Baby spinach, Driscoll strawberries, shaved purple onion, candied pecans, red grape tomato and strawberry poppyseed dressing

FALL HARVEST SALAD

Mixed mesclun greens, sweet peppers, red onion, Gala apples, sliced toasted almonds, feta cheese and cranberry vinaigrette

GREEN GODDESS

Boston Bibb, pickled baby corn, cucumber, red grape tomato, rainbow sprouts, pecorino cheese and Green Goddess dressing

BUFFET SALAD OPTIONS

  • Minted quinoa salad with fire-roasted vegetables
  • Summer cucumber pasta salad with gemelli pasta
  • Southwest farfalle pasta salad with BBQ chicken
  • Crumbled feta, juicy watermelon and olive salad – with or without arugula
  • Creamy pasta salad with penne rigate and fresh vegetables
  • Mediterranean orzo salad
  • Sun-dried tomato pasta salad with feta, basil and kalamata olives
  • Loaded baked potato salad with smoked bacon, Wisconsin cheddar and fresh-snipped chives
  • Dilled redskin potato salad
  • Creamy homemade cole slaw
  • Maytag bleu cheese and smoked bacon slaw
  • Fresh seasonal fruit salad with berries
  • Power Blend Slaw: superfood blend of beets, broccoli, cauliflower, kale, carrot and radicchio blended with your choice of creamy or sweet and sour cole slaw dressing

STARCH OPTIONS

  • Southwest pepper jack mac n cheese with bacon
  • Creamy cheddar and chive mashed potatoes
  • Green onion pesto mashed potatoes
  • Rosemary pesto roasted potatoes
  • Maple-chipotle roasted sweet potatoes
  • Mashed sweet potatoes with bourbon maple butter
  • Parmesan-garlic roasted potatoes
  • Wild and long grain rice blend with cranberries

VEGETABLE OPTIONS

  • Roasted whole heirloom carrots with brown butter
  • Brussels sprouts with smoked bacon
  • Rosemary baby carrots with sweet honey glaze
  • Balsamic-glazed grilled asparagus (add $.5 per guest)
  • Cauliflower with toasted almonds and brown butter
  • Roasted summer squash with basil olive oil, bell pepper and purple onion
  • Zucchini with citrus zest and cracked black pepper
  • Haricot verts with Wisconsin butter
  • Roasted root vegetable medley with baby bok choy, parsnips, carrots and beets

EPICUREAN DELIGHTS

Miso-glazed and pan-seared, served with grilled baby bok choy and tri-colored rice

Finished with tomato, caper and crawfish sauté, served with green onion pesto mashed potatoes, steamed asparagus and baby carrots with maple butter

Ancho and brown sugar encrusted salmon with grapefruit ginger glaze, served with chipotle cilantro-roasted sweet potatoes and steamed asparagus

Prepared medium rare in a light sweet chili glaze,served with green tea jasmine rice and snap pea shiitake mushroom sauté with leeks and craisins

Sea salt and pepper seared with pecan blackberry glaze, served with lemon parsley orzo with wild rice grains and yellow teardrop tomatoes with asparagus tips

Sicilian-crusted beef tenderloin medallions stuffed with herbs, cheese and prosciutto, topped with homemade marinara and served with garlic parsley linguine and zucchini tomato pomodoro

Classic center cut 6oz filet mignon grilled to medium with mushrooms and classic demi, roasted garlic mashed potatoes and steamed asparagus

Premium-cut strip steak entrecôte rubbed with sea salt and cracked black pepper, finished with wild mushroom cognac cream, served with roasted garlic Yukon mashed potatoes and medley of white and green asparagus with baby carrots

Perfectly seasoned, medium to medium rare prime rib with au jus and tarragon horseradish cream, served with creamy cheddar and chive mashed potatoes and haricot verts with Wisconsin butter

Black Angus short rib with Redd’s Apple Ale demi and crispy leeks, roasted garlic mashed potatoes and grilled baby vegetables

Duroc “Ditka” pork chop with roasted garlic and snipped chive demi, hunters potatoes and grilled zucchini planks with pan-roasted grape tomatoes

Tenderloin of pork stuffed with garlic, grilled and finished with wine and garlic brown sauce, accompanied by green onion pesto mashed potatoes and snap pea shiitake mushroom sauté with leeks and craisins

Half rack of Saz’s famous baby back ribs with creamy cheddar and chive mashed potatoes and fresh green beans

Parmesan-crusted chicken breast with crispy prosciutto, Sartori montamore, fresh arugula and lemon pan jus served with herbed pappardelle pasta, asparagus tips and yellow grape tomatoes

Italian-seasoned chicken breast, roma tomato, shallots and sweet onion with Central Standard vodka cream, served with cracked black pepper pappardelle pasta and haricot verts with toasted shallots

Toasted minted quinoa, braised tri-colored tomato, shallots and wilted kale

Macadamia panko-crusted and pan sautéed in coconut oil with papaya pineapple relish, served with toasted jasmine rice and brown sugar glazed carrots

Sautéed with an earthy mushroom blend, fresh herbs and demi-glace, served with roasted whole heirloom carrots with brown butter and creamy cheddar and chive mashed potatoes

Sautéed fresh spinach, leek and smooth gruyère cream, served with roasted summer squash, bell pepper and purple onion, complemented by parmesan-roasted baby red potatoes

DUET & COMBINATION DINNERS

Pan-seared brown butter monkfish paired with filet mignon and topped with jumbo prawn, finished with shiitake mushrooms and sauce béarnaise and served with citrus pepper butter-grilled asparagus and green onion pesto Yukon mashed potatoes

Pan-roasted sirloin with morel mushroom demi paired with Milwaukee Brewing Company’s Louie’s Demise beer-butter shrimp, accompanied by grilled spring asparagus spears and creamy cheddar and chive mashed potatoes

Pan-roasted petite filet mignon with Sprecher Root Beer demi and baby onions paired with prosciutto-wrapped Dayboat scallops, served with haricot verts and green onion pesto mashed potatoes

Top sirloin steak with crispy leeks and sauce béarnaise paired with chicken forestiere served with tri-color roasted potatoes and grilled asparagus with balsamic drizzle

Top sirloin steak with crispy leeks and sautéed mushrooms paired with blackened striped bass with tomato caper sauté, served with green onion pesto mashed potatoes and steamed asparagus with baby stem carrots

Two of our smokehouse favorites create this smokin’ great duo – Saz’s award-winning BBQ baby back ribs and smoked BBQ airline chicken breast served with smoked Wisconsin cheddar and chive mashed potatoes and haricot verts

CUSTOM STATION RECEPTIONS

Incorporate elements of style and décor into interactive chef-prepared food stations. Browse our wide array of station selections to create the perfect dining experience for your event. In addition to the many selections we’ve presented here, we’d be happy to create something perfectly suited to your vision. All stations include basic themed décor, linens and station equipment. Simple floral décor is also included to match the theme of your event. Add a table-served green salad to kick off your guests’ journey for an additional $3 per guest. Other enhancements are available – let your imagination run free!

Three stations 39 per guest
Four stations 42 per guest
Five stations 45 per guest
Six stations 48 per guest

Minimum of four stations are required to serve groups of 175-250.
Minimum of five stations for groups of 250 or larger to facilitate optimum guest service.

EAST ASIA

  • Three-pepper steak with shiitake mushroom and hoisin sauce
  • Cashew chicken
  • Vegetable lo mein in mini “Take-Out” boxes
  • Steamed Thai lemongrass jasmine rice
  • Fortune cookies

BELLA ROMA

  • Penne pasta ala vodka featuring Great Lakes Distillery vodka
  • Pork osso bucco
  • Gemelli alfredo with sea scallops
  • Tossed Caesar salad with anchovies and shaved Sartori parmesan
  • Antipasto platter with imported meat, cheese, olives and Tuscan breads

THE CARVERY

  • Carved roasted fleur de sel New York strip loin
  • Carved smoked turkey
  • Balsamic caramelized onion
  • Grilled red peppers
  • Wild mushroom ragout
  • Tarragon horseradish cream
  • Cranberry jalapeño jelly and green peppercorn sauce
  • Assorted fresh bakery and rosemary artisan rolls
  • Ciabatta squares and mini croissants

OKTOBERFEST

  • Pan-fried schnitzel with lemon butter – select chicken or veal
  • Beef rouladen
  • Smoked pork shank mit kraut
  • Homemade spaetzle
  • Braised red cabbage

COMFORT CLASSIC STATION

  • Homestyle mac n cheese
  • Bacon-wrapped meatloaf with Saz’s Vidalia Onion BBQ sauce
  • Southern fried chicken
  • Traditional mashed potatoes and gravy
  • Haricot verts with Wisconsin butter

RISOTTO MARTINI BAR

Select your favorite ingredients, then watch as Chef sautés-to-order, topping a martini glass of creamy parmesan Arborio rice (risotto) with your selections. Toppings include shiitake mushrooms, bell peppers, red onion, olives, roast chicken, shrimp, Maryland crab, shaved parmesan, fresh-snipped chives and fresh basil

MASHED POTATO MARTINI BAR

Custom-create your ideal mashed potato martini – select your toppings, then watch Chef sauté-to-order, topping a martini glass of mashed potatoes with your ingredients. Choose from artichoke hearts, hearts of palm, bell peppers, smoked bacon, snipped chives, red onion, capers, olives and cheeses. Choose two of our unique blends of mashed potatoes to start: wasabi, roasted garlic, green onion pesto, Wisconsin cheddar or original Yukon Gold

BRING ON THE GREENS

Saz’s greens mixologists will conjure up a custom creation with class. Featuring ingredients such as Growing Power greens and micro sprouts, tomatoes, assorted chef-prepared dressings, fruits and crudités, this station will amaze in both appearance and freshness as we shake-to-order, displaying beautifully in stemmed martini glasses.

AUTHENTIC TACO STATION

¡Bienvenidos! Build your favorite taco at this chef-interactive station. Taco toppings include fire-grilled corn and flour tortillas, shredded lettuce, pico de gallo, roasted tomato salsa, Mexican crema, avocado-tomatillo salsa, queso blanco, assorted hot sauces, black beans and saffron rice. Select two proteins to complete your station:

  • Grilled carne asada with smoked bacon
  • Fried tilapia with red and white cabbage slaw
  • Carnitas-style pork al pastor with grilled pineapple
  • Spicy Mexican chorizo
  • Grilled chicken with fajita peppers and onions
  • Chipotle shrimp with jalapeño pineapple slaw

SUMMER BBQ STATION

  • Saz’s award-winning BBQ baby back ribs
  • Smoked beef brisket with Saz’s Vidalia Onion BBQ sauce
  • Grilled smoked andouille sausage with fire-roasted peppers
  • Creamy cole slaw
  • Ranch beans
  • Homestyle corn muffins with Wisconsin honey butter

ULTIMATE SEAFOOD & SHELLFISH STATION (add 12 per guest)

Hot:

  • Lobster and crab cakes with lime cilantro remoulade
  • Mussels steamed in white wine and shallot butter
  • Pan-seared sushi-grade Ahi tuna with wasabi cream
  • Pan-seared Dayboat sea scallops

Chilled:

  • Jumbo gulf shrimp cocktail
  • Bluepoint oysters
  • Chilled steamed mussels
  • Alaskan King crab
  • Ceviche accompanied by Tabasco, sun-dried tomato remoulade, lime cilantro aioli, citrus, drawn butter and classic cocktail sauce

EUROPEAN MINI DESSERTS

  • Premium regular and decaf coffee with assorted flavorings, whipped cream, chocolate stir sticks and cinnamon
  • Tiered petite desserts to include assorted French pastries and petit fours, chocolate dipped strawberries, mini éclairs, mini cream puffs, petite cocoa-dusted strawberry shortcakes and fresh fruit kabobs with raspberry yogurt dip

SICILIAN DELIGHT DESSERT STATION

  • Nespresso
  • Regular and decaffeinated coffee with accoutrements
  • Tiered Italian cookies
  • Fresh tiered fruits and berries
  • Italian cannoli

MILWAUKEE CLASSIC (add 4 per guest)

  • Sprecher Orange and root beer floats
  • Build-your-own sundaes including vanilla and chocolate custard, candied pecans, cashews, hot fudge, salted caramel, maraschino cherries and whipped cream
  • Old fashioned chocolate or vanilla malts
  • La Coppa gelato

ULTIMATE CHOCOLATE FIX (add 4 per guest)

  • Samples of different chocolate concentrations from zero to 85%
  • Chocolate raspberry torte
  • Indulgence Chocolatiers truffles
  • Warm sipping chocolate with assorted cordials
  • White chocolate mousse
  • Chocolate éclairs
  • Chocolate cappuccino tartlets
  • Red velvet and chocolate ganache cupcakes

LATE NIGHT AND DESSERT PACKAGES

These packages are good for one hour either during cocktail hour or post-dinner.

Tabled Hors d’Oeuvres:

  • Slider-style silver dollar deli sandwiches (ham, roast beef and turkey)
  • Grilled honey BBQ wings
  • Tortilla chips with homemade pico de gallo and guacamole
  • Spinach artichoke dip with crackers and flatbreads

Tabled Hors d’Oeuvres:

  • Signature sour cream and chive fries with house dipping sauce
  • Saz’s famous BBQ pulled pork sliders
  • Leinenkugel’s beer-battered, natural Wisconsin cheddar cheese curds
  • Saz’s festival-favorite mozzarella marinara
  • Sprecher Orange and root beer floats
  • Build-your-own sundaes with classic Milwaukee custard (vanilla and chocolate), pecans, cashews, hot fudge, caramel, maraschino cherries and whipped cream
  • Old fashioned malts (chocolate or vanilla)
  • La Coppa gelato
  • Premium regular and decaf coffee
  • Assorted liqueurs for “adult” coffee
  • Whipped cream, chocolate stir sticks and cinnamon
  • Tiered petite desserts to include assorted french pastries, chocolate dipped strawberries, petite cheesecakes, Italian cookies, mini éclairs, mini cream puffs, petite cocoa-dusted strawberry shortcakes and fresh fruit kabobs with yogurt dip

WEDDING MENU POLICIES & INFORMATION

WHAT YOU CAN EXPECT
Saz’s Catering holds client satisfaction at the very top of our priority list. To us, each couple and each wedding is treated with the utmost attention and care, resulting in a simple, stress-free planning experience you can be confident in from your initial consultation through the very last moment on the dance floor. The following amenities and services are complimentary when you choose Saz’s Catering for your wedding day catering:

  • Professional and accommodating planning and service staff and culinary team
  • Stock pattern china, silver flatware, coffee mug and water goblet
  • White, black or ivory floor-length linens for buffet or stations (if applicable) and your choice of a solid-colored linen napkin (standard color selections based on availability)
  • Complimentary cake cutting and serving (cake must be provided by a licensed bakery – per Wisconsin state law, no personal food items are permitted on the premises)
  • Coffee service with dinner including regular and decaf coffee, plus hot tea and milk on request

LINEN PACKAGE
We offer a standard linen package priced at $2.50 per guest to cover basic linen needs for your wedding.

Our linen package includes:

  • White, black or ivory floor-length linens for up to six standard-sized (6’ or 8’) banquet tables (i.e. tables for gifts, place cards, DJ, cake, head table, etc.)
  • White or ivory floor-length linens for standard-sized (60”) banquet round tables and cake table (if applicable)

ENHANCED SERVICES AVAILABLE
Saz’s Catering provides full-service planning for weddings and other events and has longstanding relationships with event services vendors of all types in Milwaukee and the surrounding areas. Our menu includes our stock pattern of china and flatware. Glassware, buffet/station linens, upgrades and enhancements are available (at an additional charge). Special requests, customized linen packages and rental coordination are absolutely welcome and encouraged – please consult your event manager for details and recommendations.

CEREMONY “ROOM FLIP” SERVICES
If you are holding a ceremony within the same space as your reception, requiring a “room flip” to ready the space for your reception, Saz’s Catering will assess a $2 per guest fee to reset the room for dinner for standard set up styles within a reasonable time frame. Complex set up (i.e. placing guest favors or centerpieces, extensive ancillary table set up, etc.) or condensed time frame requiring additional staff to facilitate will be quoted separately. Please consult your event manager for individualized assessment based on your particular event.

TASTINGS
We understand that selecting the perfect menu can be critical to your and your guests’ experience, and we want to help ensure you are completely confident in your menu before the Big Day. What better way to feel completely comfortable with your selections than to taste them firsthand?! Saz’s Catering offers menu tastings for up to six guests at our Walker’s Point facility by appointment Monday through Thursday between 9am and 5:30pm. Advanced scheduling is required and is subject to the availability of Chef and your event designer. We will make all efforts to work with your schedule to accommodate your availability, but please keep in mind that we want you to have the best experience possible, just as we want our scheduled events to have the best culinary talent available at all times. As such, we strongly recommend scheduling a tasting a minimum of two weeks in advance of your desired date. If you have already contracted with Saz’s Catering, your tasting is complimentary.

If you have not yet secured your date, you will be assessed a charge of $25 per guest for your tasting. Should you contract with us, we will apply this payment to your deposit or event balance. Tastings are designed to assist in deciding final selections for your wedding menu, and are best held after meeting with your wedding specialist to understand the overall vision for your event and, specifically, for your final menu.

MENU PRICING
All menus herein are based on a minimum of 200 guests. An additional fee will apply for smaller groups.

  • 151-199 Add $1 per guest
  • 125-150 Add $3 per guest
  • 100-124 Add $5 per guest

Due to fluctuating market conditions, pricing is subject to change and is valid for 120 days from the time of proposal. Menus are evaluated and adjusted at the beginning of each calendar year. Should your pricing change, you will be notified in writing. With signed contract and deposit, Saz’s Catering guarantees that your menu pricing will not increase more than 5% above listed pricing at the time you secure your event.

MULTIPLE ENTRÉE SIT DOWN DINNERS
Plated menu pricing is based on one entrée selection. Should you prefer more than one entrée, a simple method of guest menu selection identification (i.e. color-coded place card) is required to ensure smooth and accurate guest service. A multiple entrée fee of $1.50 per guest will be assessed to satisfy additional staffing requirements (special needs menus, vegetarian menus and kids choices are exempt). Please be accurate on your guest count.

SECURING YOUR EVENT: CONTRACTS AND DEPOSITS
Saz’s Catering requires that a signed contract accompany your initial event deposit in order to secure and confirm our services for your wedding. Your event date is not considered secure until Saz’s Catering is in receipt of both contract and deposit – dates will not be held and prospective clients are not guaranteed a first right of refusal. For couples booking dates more than one calendar year in advance, the initial deposit amount is $1,000. For bookings contracted between six months and one year in advance, the initial deposit amount is 50% of the anticipated amount for all requested services. Clients who have not yet determined a menu may estimate this amount based on a reasonable, realistic budget as discussed with their event manager. Deposits are non-refundable. Final guest count and menu may be modified up to 15 business days prior to your event.

PAYMENT SCHEDULE

  • Second Deposit – 50% of remaining balance, due along with general menu selections 3 months prior to your event date
  • Final Deposit – 100% of remaining balance, due along with final guest count and menu selections 15 business days prior to your event date. Please note that all events require payment in advance of services, unless previous arrangements have been made. Anticipated post event charges will require a verified credit card to be held on deposit. Ancillary charges will be processed via the card on file within 30 days following your event, unless another form of payment is presented prior to your event conclusion.

SERVICE CHARGE AND SALES TAX
Food and beverage is subject to a 22% service charge and applicable sales tax. Service charges are applied to labor and other associated expenses and are not a gratuity. Gratuity is left entirely to the discretion of the client. Should you wish to extend a gratuity to the staff for your event, your event manager can assist you in doing so.

FINAL DETAILS
Final details, including guest count, menu selections, room diagram confirmation, itinerary, rental requirements, final payment, and any other information important to the success of your event are due to your event manager or the Saz’s Catering office no less than 15 business days prior to your event. The final guest count is the minimum number of guests for which you will be charged and, along with any other associated charges, will determine your final balance due. After this time, your guest count may be increased, but not decreased, pending the availability of product, equipment and staff to accommodate your request.

SPECIAL MENU REQUESTS
This menu is designed to give you a taste of what Saz’s Catering can offer your event. A wide variety of other menus are available upon request. Had something particular in mind? The culinary staff at Saz’s Catering welcomes the opportunity to custom-design a menu based on your vision, your traditions, your favorites, or just something you think would be a perfect fit. Children’s, Vegetarian and Dessert menus are available, and we are happy to work with any dietary restrictions you or your guests may have. We are here to serve you – our guest – and your request is our pleasure!

BAR SERVICE
Saz’s offers full bar service at certain locations. Please consult your event manager for detailed bar pricing, including specialty items, signature cocktails, and complete bar packages.

DISCOUNTS AND SPECIAL INCENTIVE RATES

  • Saz’s Catering offers a 5% discount off of food and beverage pricing for Sunday weddings throughout the year.
  • Saz’s Catering offers a 5% discount off of food and beverage pricing on all weddings (any day of the week) during the months of January, February and March. Only one discount is offered per event. No discounts are offered on holidays or holiday weekends; for example, no discount is offered during Memorial or Labor Day weekends.

HOLIDAYS AND SPECIAL RATES
Additional service charges will apply to the following dates: New Year’s Eve, New Year’s Day, Christmas Eve, Christmas Day, Thanksgiving, Labor Day Weekend, Memorial Day Weekend, Easter Weekend, Fourth of July weekend. Service charges are billed at 1.5 times the standard rate.

LEFTOVER FOOD
Per Saz’s Catering policy and the policy of the State of Wisconsin Health Department, no left over food is permitted to leave the premises following an event. This is in an effort to safeguard against inadvertently improper food storage by guests and subsequent food safety concerns. All food product served during the course of an event becomes the property of Saz’s Catering. As such, Saz’s staff does not provide to go containers.

CANCELLATION
Deposits are non-refundable. If unforeseen circumstances necessitate the cancellation of your event, your deposit will be retained until the date has been re-booked by another party. If the date is not re-booked, your deposit will be forfeited.

PHOTOGRAPHY
Saz’s Catering often takes photographs of events, food and beverage displays and table settings. By contracting our services, you give acceptance to Saz’s Catering to copyright, use and publish photographs for marketing and illustration purposes. Should your event incorporate sensitive or confidential displays, please notify your event manager of these areas and off-limits photography. If you would prefer that we refrain from publishing photographs of your event or guests, please let us know in advance of your event date.