Saz's Social & Corporate Menu

Breakfast, Breaks, & Brunches

BREAKFAST

Assorted fresh bakery danishes, donuts, sweet rolls, muffins

Assorted bakery-fresh danishes, sweet rolls, muffins, bagels with cream cheese and peanut butter, croissants, jam, jelly and butter, fresh whole and cut fruits, assorted fruit yogurts, cereal and milk

Granola, berry and vanilla yogurt, almonds, craisins, honey, fresh berries, fresh whole and cut fruits, bakery-fresh bagels with cream cheese and peanut butter, jam, jelly and butter

Fresh bakery bagels, cream cheese, smoked nova lox, capers, onion, tomato, lemon and fresh whole and cut fruits

Fresh seasonal cut fruits, traditional scrambled eggs, Denver-style scrambled eggs with ham, bell pepper and onion,
sausage links, hickory-smoked bacon, potatoes Lyonnaise, mini croissants and bakery breads, butter and jelly

Fresh seasonal cut fruits, traditional scrambled eggs, sausage links, hickory-smoked bacon, potatoes lyonnaise, mini croissants and bakery breads, butter, jelly and your choice of Belgian waffles or fluffy pancakes with blueberries, strawberries, and maple syrup

Southwestern scrambled eggs with chorizo, traditional scrambled eggs, sausage links, fried potatoes with peppers and onions, shredded cheese, salsa picante, sour cream, fresh chopped cilantro, flour tortillas and assorted fresh and cut seasonal fruits

Scrambled eggs served with kassler rippchen (smoked pork chop), roasted potatoes, biscuits and creamy German bratwurst gravy, assorted muffins and croissants with butters

Four unique stations for your guests to enjoy while mingling about the room.
All pricing is per guest (75 guest minimum for brunch stations).

Station #1
Seasonal tiered fruits with raspberry yogurt dipping sauce
Assorted domestic cheese and sausage display with crackers and flatbread
Fresh vegetable crudité with assorted dips
Chef’s choice of cold salads and spreads
Assorted bakery rolls, croissants and bagels with cream cheese, butter, peanut butter, jam and jelly

Station #2
Chef-carved smoked Virginia ham
Chicken breast forestiere with wild mushrooms
Baked haddock with lemon pepper butter
Chef’s choice of starches and vegetables

Station #3
Traditional scrambled eggs
Omelets made-to-order with seasonal ingredients
Chef-Interactive eggs-your-way
Potatoes Lyonnaise
Sausage links
Hickory-smoked bacon
House-smoked corned beef hash
English muffins, bakery-fresh breads, butter and jelly

Station #4
Tiered petite desserts
Bars and brownies
Premium regular and decaf coffee, assorted fruit juices

Add a Build-Your-Own Benedict station for $5 per guest ++

A LA CARTE BREAKS AND SNACKS

Whether for a midday snack or full-day replenishment, breaks and snacks keep the momentum (and productivity)
of your event in high gear. Pricing is per guest, unless otherwise indicated.
Consult your event manager for custom or themed breaks to coordinate with your event.

Mixed nuts (seasoned or traditional salted) 2.5
Assorted domestic cheese and sausage with crackers and flatbread 4.5
Fresh vegetables with dip 3.75
Fresh assorted seasonal cut fruit 4.5
Whole seasonal fruits 20/dozen
Trail mix 2.5/each
(1.25oz. packages – consult your event manager for available flavors)
Gardetto’s Snack Mix, Chex Mix and mini pretzels 2.5
Corn tortilla chips with homemade salsa 2.25
(add fresh guacamole for $1 per guest)
Homemade lattice chips with french onion dip 2.5
Fresh bakery danishes and donuts 18/dozen
Assorted bagels with cream cheese 22/dozen
Assorted muffins 22/dozen
Assorted cookies 20/dozen
Assorted bars and brownies 22/dozen
Premium regular and decaf coffee with accoutrements 35/gallon (3 gallon minimum)
Assorted fruit juices (grapefruit, apple, orange, cranberry) 2.5/10oz. bottle
Naked juices (Strawberry Banana, Mighty Mango, Power C, Blue Machine, Green Machine) 5.5/15.2oz. bottle
V-8/ V-8 Fusion juices (assorted flavors) 4/12oz. container

Lunch is Served

HOT SANDWICH BUFFET

Design-Your-Own Hot Sandwich Buffet
Select one, two or three entrées from the list below. Served with fresh bakery rolls, potato chips, deli pickles, standard applicable condiments and your choice of two side salads from our selections on page seven.

Saz’s Signature All-Natural, Antibiotic-Free and Hormone-Free Pulled BBQ Pork
Saz’s All-Natural, Antibiotic-Free and Hormone-Free Pulled BBQ Chicken
Grilled 1/3 Pound Hamburgers
Marinated Grilled Chicken Breasts (Jamaican Jerk, Original, BBQ, Sesame Teriyaki Or Cajun)
Grilled Wisconsin Bratwurst with Sauerkraut
Grilled Chicken Sausages
Grilled Boneless Pork Chop Sandwiches with Peppers and Onions
Saz’s Signature Andouille Smoked Sausage with Saz’s Vidalia Onion BBQ Sauce
Hawaiian Teriyaki Pulled Pork with Jalapeño Pineapple Slaw
One Entrée 15
Two Entrées 18
Three Entrées 21

This one would make Sinatra proud! Chef-carved corned beef brisket, sliced turkey pastrami, sautéed onion, warm sauerkraut, dilled redskin potato salad, fresh seasonal fruit salad, homemade creamy cole slaw served with assorted bagels and breads, homemade lattice cut chips, spicy brown and stone-ground mustard and kosher deli pickles

Mild Italian sausage with peppers, onions and marinara, meatballs braised in zesty tomato sauce, penne pasta with mushrooms, mozzarella, tomatoes and basil served with cucumber tomato salad, fresh green garden salad with classic Italian dressing and bakery-fresh sub rolls

SOUP

Add to any Buffet for only $3.00 per guest!

Choose from the following Chef-prepared classics:

Herbed Tomato Bisque
Creamy Chicken Rice with Tarragon
Beef Barley with Wild Mushrooms
Seafood Bisque
New England Clam Chowder
Homemade Traditional or Vegetarian Black Bean Chili
Creamy Wild Mushroom with Rosemary
Cream of Broccoli with Wisconsin Cheddar
Tuscan Minestrone with Italian White Beans
Creamy Lemon Asparagus
Creamy Potato Leek with Crispy Bacon
Chilled Guadalajara Gazpacho

(available as existing menu enhancement only – custom menu pricing available on request)

COLD SANDWICH BUFFET

Traditional Cold Buffet

Served build-your-own sandwich style with assorted cheeses, lettuce, tomato, raw onion, fresh Kaiser rolls and buttery croissants, potato chips, sun-dried tomato pasta salad with feta and basil, potato salad, seasonal cut fruit salad, standard applicable condiments and deli pickles. Choose three selections from the following:

Badger sliced ham
Oven-roasted turkey
Homemade chicken salad
Chopped egg salad
Ham salad
Tuna salad
Seafood salad
Shaved roast pork loin
Roast beef
Genoa salami
Turkey pastrami (add $1 per guest)
Roast beef tenderloin (add $3 per guest)

Deli cuts of ham, Genoa salami, mortadella, capicola, roast beef, provolone and mozzarella cheese served with lettuce, tomato, raw onion, pepperoncini, deli pickles and fresh Italian bread. Served with sun-dried tomato pasta salad with feta and basil, fresh antipasto of grilled vegetables, imported olives and roasted peppers, potato chips, fresh seasonal cut fruit salad and Italian peasant salad (iceberg, red grape tomato, shaved parmesan, homemade croutons, classic Italian vinaigrette).

Grilled, sliced pepper-crusted beef tenderloin, sliced tequila-marinated roast pork loin, sliced chicken breast (traditional grilled or blackened), assorted cheeses including brie, crumbled bleu, sharp cheddar and fontina with tomato,
lettuce, raw onion, bakery-fresh rolls and breads, deli pickles, horseradish cream, mayonnaise and whole grain mustard. Complemented by roasted vegetable display, sun-dried tomato pasta salad with feta and basil, dilled redskin potato salad and classic Caesar salad with shaved parmesan and homemade garlic croutons.

SPECIALTY BUFFET

House-smoked pulled Duroc pork with Saz’s Original BBQ Sauce on the side, grilled chicken breast sandwiches (Jamaican Jerk, Original, BBQ, Sesame Teriyaki or Cajun), smoked BBQ beef brisket with Saz’s Vidalia Onion BBQ Sauce,
homemade creamy cole slaw, Saz’s signature ranch beans with andouille sausage, loaded baked potato salad with bacon, cheddar and chives with bakery-fresh rolls and homemade corn muffins.

Festive buffet featuring traditional Mexican entrées, Spanish rice, refried beans, homemade corn tortilla chips, pico de gallo,
sour cream, shredded cheese, and shredded lettuce. Choose from the following entrées: Ground beef tacos, Ground beef chimichangas, Shrimp fajitas, Steak or chicken fajitas (add $1 per guest), Cheese and onion, chicken or seafood, enchiladas (add $1 per guest), Steak barbacoa – steak tacos with smoked bacon and cilantro (add $1 per guest)

Homemade guacamole is available when in season for an additional $1.50 per guest

Chicken schnitzel with lemon butter sauce, Usinger’s stuttgarter knackwurst with sauerkraut, roasted pork loin with stout gravy, homemade spaetzle, steamed blend of vegetables, fresh garden salad with assorted dressings, waldorf salad, salted rye and bakery-fresh dinner rolls with Wisconsin butter.

Alice and Mel would have loved it! Hot roast beef and gravy, hot roast turkey with gravy, sliced white and wheat bread, traditional mashed potatoes, steamed vegetables, homemade creamy cole slaw and fresh garden salad with assorted dressings.

Gemelli pasta alfredo, chicken saltimbocca with prosciutto and smooth smoked gouda cream, Sicilian tenderloin spiedini wraps
with roma tomato marinara, roasted vegetables, rosemary and garlic roasted baby red potatoes, fresh Italian peasant salad with
balsamic vinaigrette, assorted relishes with dip, Sciortino’s Italian dinner rolls and bakery-fresh bread with butter.

Blackened salmon with crayfish caper tomato sauté, Creole baked chicken, Saz’s signature smoked andouille sausages, red beans and rice, fried okra, bourbon-glazed sweet potatoes, tasso pasta salad with fresh herbs, fresh Caesar salad with shaved parmesan and homemade garlic croutons , assorted fresh relishes with dip, bakery-fresh rolls and butter.

Beer-battered fried cod, baked cod with lemon butter, crinkle-cut french fries, potato pancakes with applesauce and maple syrup, homemade creamy cole slaw, seasonal fresh fruit salad, dilled redskin potato salad and salted rye rolls with Wisconsin butter.

PLATED LUNCHEONS

ENTRÉE SALADS
Includes bakery fresh rolls and butter, coffee, tea, and decaffeinated coffee.

Fresh spinach, mandarin oranges, dried cranberries, honey-roasted pecans, and chevre with a sun-dried tomato vinaigrette

Chili garlic grilled chicken breast (substitute grilled shrimp for additional 2 per guest), romaine lettuce, roasted yellow peppers, fresh tomatillos and black beans with a chipotle Caesar dressing

Mixed greens, applewood smoked bacon, crumbled bleu cheese, sliced avocado, crumbled egg, diced tomato, pulled lemon pepper chicken and frizzled leeks with Saz’s signature house dressing

MAIN ENTRÉES
Includes bakery fresh rolls and butter, coffee, tea, decaffeinated coffee, and salad selection from the options above.

Pan-seared chicken breast with sautéed wild mushroom medley and rich demi-glace, calico wild rice blend and fresh steamed green beans with butter

Breast of chicken stuffed with Virginia ham and Swiss cheese finished with creamy mornay sauce, served with tri-color roasted potatoes and fresh steamed green beans with butter

Andouille sausage and cheddar-jack stuffed chicken breast topped with a Cajun cream sauce, served with herbed sweet potatoes and sautéed zucchini

Pan-seared tilapia topped with a mandarin ginger sauce, presented with herb-butter quinoa and steamed vegetable basket

Lightly blackened salmon with crawfish tomato caper sauté, accompanied by green onion pesto mashed potatoes and fresh steamed green beans with butter

Three-cheese jumbo ravioli with a rich sherry buttercream sauce, paired with wild mushrooms and sautéed lobster

Sliced center-cut roasted beef tenderloin with Mediterranean orzo salad, chilled summer grilled vegetables and spring greens

Slow-braised, fork-tender Black Angus beef short rib with Redd’s Apple Ale demi-glace, served with sun-dried tomato mashed potatoes and brown butter baby carrots

Bacon-wrapped pork medallions with apple-pear demi, served with Wisconsin cheddar mashed potatoes and patty pan squash

SANDWICH ENTRÉES
Includes Homemade Kettle Chips, pickle, coffee, decaffeinated coffee, and tea

Slow-roasted shaved pork loin and adobo smoked ham highlight this classic sandwich, finished with swiss cheese, dijon mustard and sliced pickle on toasted sourdough

Toasted sourdough with crispy smoked bacon, hot house tomatoes, Growing Power greens, cilantro mayonnaise and sliced California avocado

Smoked turkey breast with provolone cheese, Growing Power greens, pesto mayonnaise and hot house tomatoes on toasted sourdough or croissant

Prosciutto, Genoa salami, ham, Growing Power greens, shaved onion, roasted pepper and tomato on Italian-herbed foccacia

Growing Power greens, herbed Boursin cheese, sprouts, tomato, roasted pepper and sweet onion on spinach tortilla

CREATE YOUR OWN LUNCH BUFFET

Select your entrées from the list below. Served with bakery-fresh rolls and Wisconsin butter, your choice of one side salad, one starch and one vegetable from our selections listed below.

ENTREE SELECTIONS:
Saz’s signature BBQ baby back ribs (1/4 racks)
Sliced roast New York strip loin with cracked black pepper wild mushroom gravy
Roast pork loin with natural herb gravy
Chicken breast marsala with wild mushroom medley
Southern fried chicken breast
Chicken cordon bleu with mornay sauce (add $1 per guest)
Chicken saltimbocca with prosciutto and smoked gouda (add $1 per guest)
Chicken parmesan with homemade marinara
Chicken breast provencal
Mama Sazama’s baked lasagna (traditional with Italian sausage and marinara or veggie and cheese with white sauce)
Grilled chicken penne pasta alfredo with wild mushrooms
Merlot-braised tenderloin tips
Eggplant parmesan with choice of vodka cream, puttanesca or homemade marinara sauce
Roast turkey with bread stuffing and gravy
Saz’s Vidalia Onion BBQ meatloaf
Wood-smoked beef brisket with Saz’s Vidalia Onion BBQ sauce
Baked Atlantic cod (Lemon Butter, Chipotle Butter, Cajun or Almondine)
Tortilla crusted tilapia (Lemon Butter, Chipotle Butter, Cajun or Almondine)
Grilled Atlantic salmon (Maple-Walnut Butter, Lime-Cilantro Butter, Lemon Dill Sauce or Blackened)

SIDE SALAD SELECTIONS
Fresh mixed greens salad with assorted dressings
Tossed Caesar salad with shaved parmesan and homemade garlic croutons
Loaded baked potato salad with smoked bacon, cheddar and chives
Dilled redskin potato salad
Pasta salad with fresh vegetables (creamy or Italian vinaigrette)
Rotini pomodoro
Sun-dried tomato pasta salad with crumbled feta and fresh basil
Homemade creamy cole slaw
Power blend slaw with beets, broccoli, cauliflower, kale, carrot and radicchio blended with creamy or sweet and sour dressing
Fresh seasonal cut fruit salad

STARCH SELECTIONS
Parsley-buttered baby red potatoes
Calico wild rice medley with Wisconsin cranberries
Roasted sweet potatoes (chipotle or bourbon-glazed)
Baked potato with sour cream
Garlic-butter pasta
Rice pilaf
Garlic-roasted potatoes
Yukon Gold roasted garlic mashed potatoes

VEGETABLE SELECTIONS
Green beans almondine
Fresh steamed blend of vegetables with butter
Fresh roasted vegetable blend with basil-infused olive oil
Lemon-pepper zucchini and yellow squash
Broccoli or cauliflower au gratin
Baby carrots with dill butter

Substitute an entrée above with one Chef-Carved Entrée for an additional 3 per guest
(consult your event manager for chef-carved selections)
Vegetarian selections available for substitution
(consult your event manager for available options)

Two Entrées – 18.00 per person         Three Entrées – 20.00 per person

HORS d'OEUVRES A LA CARTE

Selections are priced per piece (unless otherwise noted).

HOT SELECTIONS

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

COLD SELECTIONS

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, onion 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 wedges

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
Duck confit BLT with micro basil, shaved tomato and orange marmalade mayo
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

HORS D'OEUVRES PACKAGES

Offered as an enhancement package or a la carte, hors d’oeuvres ease your guests into the festivities.
Packages apply for one hour of service and are priced per guest, while a 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, please consult your event designer for custom pricing.

PACKAGE #1

$6.50

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

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

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, onion, garlic and fresh basil

PACKAGE #2

$8.00

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

SESAME SEARED AHI TUNA NACHO

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

BACON-WRAPPED DATES

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

HONEY-SMOKED SALMON

Honey-smoked salmon (Original, Cajun, Cracked Pepper or Chipotle Lime)
artistically presented with Chef’s delicate garnishes, lemon, crisp flatbreads and crackers

STUFFED MUSHROOM CAPS

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

PACKAGE #3

$10.00

BUTLER-PASSED SEARED AHI TUNA NACHO

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

BUTLER-PASSED JUMBO SHRIMP

Served chilled with tangy cocktail sauce and fresh lemon wedges

HONEY-SMOKED SALMON

Honey-smoked salmon (Original, Cajun, Cracked Pepper or Chipotle Lime) artistically presented with Chef’s delicate garnishes, lemon, crisp flatbreads and crackers

BUTLER-PASSED CRAB CAKES

Pan-sautéed Maryland crab cakes with key lime cilantro remoulade

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

BUTLER-PASSED ARGENTINIAN STEAK SLIDERS

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

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

PACKAGE #4

$9.00

BUTLER-PASSED GRILLED SCALLOPS

Grilled scallops wrapped in prosciutto with lemon oil

BUTLER-PASSED CAPRESE BRUSCHETTA

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

BUTLER-PASSED ROSMARY SKEWERED SHRIMP

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

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 WISCONSIN LOLLIPOPS

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

BUTLER-PASSED SESAME SEARED AHI TUNA NACHO

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

DINNER SELECTIONS

BUFFET OPTION ONE

COMFORTABLE CUISINE
An economical selection suited for satisfaction, this option includes your choice of one table-served salad, two buffet salads, one starch selection and one vegetable.
Please visit our accompaniments section on pages 19-20 of our PDF menu for salad and side dish selections.

Sliced roast center cut pork loin with natural herb gravy
Roast turkey carved from a whole bird and finished with natural pan gravy
Tenderloin tips merlot-braised with mushrooms over white rice pilaf
Baked Atlantic cod with garlic and cracked black pepper with citrus zest
Baked herbed spring chicken with natural chicken gravy (1/8 cuts)
Pan-sautéed lemon tarragon chicken breast with béchamel sauce
Chicken breast provençal
Southern fried chicken breast (provided facility is conducive to frying on site)

Two Entrées 28 per Guest Three Entrées 30

BUFFET OPTION TWO

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, choice of two starches and one vegetable.
Please visit our accompaniments section on pages 19-20 of our PDF menu for salad and side dish selections.

CHOOSE ONE CHEF-CARVED ENTRÉE

Sirloin of Beef
Pepper and herb encrusted, slow roasted to medium
Slow Roasted Turkey Breast
Herb and citrus rubbed with herb citrus pan jus
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 Picasso
Light egg batter with fresh tarragon and lemon caper cream
Chicken Parmesan
Sicilian breading, marinara and Italian cheeses
Chicken Florentine
Sautéed fresh spinach, leeks and smooth gruyère cream
Oven Roasted Atlantic Salmon
Lemon herb butter or blackened
Baked Atlantic Cod
Pecan-encrusted or black pepper with citrus zest
Grilled Mahi Mahi
With papaya pineapple salsa
Saz’s Award-Winning BBQ Baby Back Ribs
Our famous baby backs in ¼ rack portions – 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

Two Entrées 29 per Guest Three Entrées 31 per Guest

BUFFET OPTION THREE

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 on pages 19-20 of our PDF menu for salad and side dish selections.

CHOOSE ONE CHEF CARVED ENTREE

New York Strip Loin
Peppercorn encrusted and served with natural au jus and tarragon horseradish cream
Roast Tenderloin of Beef
Perfectly seasoned and served with au jus and tarragon horseradish cream
Prime Rack of Pork
Served with wild mushroom sauce
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
Wrapped in smoked bacon with a rich herb, leek 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

Two Entrées 34 per Guest Three Entrées 37 per Guest

FAMILY-STYLE DINING

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

PLATED FIRST COURSE
Choose one item from our table-served salad selections listed on page 19 of our PDF menu.
Salad will be pre-set or table-served with artisan roll and bakery basket with Wisconsin butter.

ENTRÉE CHOICES

Braised Short Ribs
Fork-tender short ribs with Redd’s Apple Ale demi and 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 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

One Entrée 29 per guest Two Entrées 32 per Guest Three Entrées 34 per Guest

NORTHWOODS WISCONSIN FISH FRY FAMILY-STYLE DINNER  29 per guest

Tossed garden salad with creamy parmesan dressing table-served to start dinner. Beer battered Atlantic cod,
crinkle-cut french fries, potato pancakes with applesauce, creamy cole slaw and salted rye rolls with Wisconsin butter.
No side selection substitutions are available with this menu selection. (Only available if facility is conducive to frying on siteclient
may incur additional prep tent charge to facilitate on-site production)
Add Saz’s Award-Winning BBQ Baby Back Ribs for an additional 5 per guest
Add Breaded Lake Perch for an additional 5 per guest

BUFFET & FAMILY-STYLE ACCOMPANIMENTS

GREENS SALAD OPTIONS
The following salads will be served at your table with assorted artisan rolls and bakery with butter. Saz’s Catering is committed to using locally grown and sustainable products whenever possible. It is with this commitment that we utilize local resources for many of our menu selections.

Stacked Caprese (add $2 per guest)
Local basil, roma 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 poppy seed dressing
Fall Harvest
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

EPICURIAN DELIGHTS

PLATED DINNERS

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 BBQ 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 European Stations 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!
Stations pricing is based on number of total stations selected, pricing is per guest.

Choose 3 Stations 37
Choose 4 Stations 40
Choose 5 Stations 43
Choose 6 Stations 46

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.

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

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

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

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

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

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

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

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.

¡Bienvenidos! Build your favorite taco at this chef-interactive station. Selections 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

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

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

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

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

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

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

Menu Policies & Information

What You Can Expect
Saz’s Catering holds client satisfaction at the very top of our priority list. With us, every event is treated with the utmost attention and care, resulting in a simple, stress-free planning experience you can be confident in from your initial inquiry through the closing remarks or the very last moment on the dance floor. The following amenities and services are complimentary when you choose Saz’s Catering for your formal corporate or social event 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)

Linen Package
We offer a standard linen package priced at $2.50 per guest to cover basic linen needs for your event. 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 registration, DJ,
product showcase, cake, etc.)
• White or ivory floor-length linens for standard-sized (60”) banquet round tables (if applicable)

Enhanced Services Available
Saz’s Catering provides full-service event planning and has longstanding relationships with event services vendors of all types in Milwaukee and the surrounding areas. This menu pricing 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

“Room Flip” Services
If you are holding a presentation or program within the same space as your guest dining, requiring a “room flip” to ready the space for meal service, Saz’s Catering will assess a $2 per guest fee to reset the room 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 prior to your event. 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 manager. 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 event menu, and are best held after meeting with your event manager 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 125 guests. An additional fee will apply for smaller groups.
100-124 Add $1 per guest
75-99 Add $2 per guest
50-74 Add $3 per guest
25-49 Add $4 per guest
This menu is not available for groups less than 25 guests. 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 event. Your event date is not considered secure until Saz’s Catering is in receipt of both signed contract and deposit – dates will not be held and prospective clients are not guaranteed a first right of refusal. For event dates booking more than one calendar year in advance, the initial deposit amount is $1,000. For bookings contracted between three 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 10 business days prior to your event.

Payment Schedule
Second Deposit – 50% of remaining balance, due along with general menu selections three months prior to your event date
Final Deposit – 100% of remaining balance, due along with final guest count and menu selections 10 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 20% service charge and applicable sales tax based on event location. 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 10 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 theme, your favorites, or just something you think would be a perfect fit for the group and event objective. 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.

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.