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SAZAMA'S FINE CATERING WEDDING MENU

WEDDING PACKAGE OPTIONS

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.

Package One – The Prelude

Cocktail Hour
One hour of open bar with standard call liquor selection, house white and red wines, domestic Miller beers and assorted Pepsi products
Package #1 hors d’oeuvres service

Dinner Service
House white and red wine served at the table during dinner
Select a single-entrée sit down, family-style or buffet dinner listed on our menu up to $34

Bar Services
Hosted domestic Miller beers, house white and red wines and assorted Pepsi products for a maximum of six hours of service (including cocktail hour)
Brand upgrades are available – consult your event designer for details

63 per guest

Package Two – The Interlude

Cocktail Hour
Butler-passed house champagne or house wine
One hour of open bar with standard call liquor selection, house white and red wines, two domestic Miller beers, two specialty beers and assorted Pepsi products
Package #2 hors d’oeuvres service

Dinner Service
House white and red wine served at the table during dinner
Select a single-entrée sit down, family-style or buffet dinner listed on our menu up to $37

Bar Services
Hosted domestic Miller beers, house white and red wines and assorted Pepsi products for a maximum of six hours of service (including cocktail hour)
Brand upgrades are available – consult your event designer for details

70 per guest

Package Three – The Standing Ovation

Cocktail Hour
Butler-passed premium champagne or select wine
One hour of open bar with standard call liquor selection, select white and red wines, two domestic Miller beers, two specialty beers and assorted Pepsi products
Package #3 hors d’oeuvres service

Dinner Service
Select white and red wine served at the table during dinner
Select a single-entrée sit down, family-style or buffet dinner listed on our menu up to $43

Bar Services
Hosted bar with standard call liquor selection, select white and red wines, two domestic Miller beers, two specialty beers and assorted Pepsi products for a maximum of six hours of service (including cocktail hour)
Brand upgrades are available – consult your event designer for details

Post Dinner Hors d’Oeuvres
Our Late Night Special hors d’oeuvre package served for one hour of your choosing

Enhancements
Upgrade table linen to any standard solid, shantung or lamour color in our collection

89 per guest

The Fourth Symphony—Five Course Extravaganza

Cocktail Hour
Butler-passed premium champagne with Driscoll strawberries or signature cocktail
One hour of open bar with premium liquor selections, premium white and red wines, two domestic Miller beers, two specialty beers and assorted Pepsi products

Butler-Passed Hors d’Oeuvres
Bacon-wrapped steer tenderloin lollipops with balsamic glaze
Portabella mushroom bruschetta with rosemary garlic aioli
Sesame seared ahi tuna nacho with avocado, ginger and habanero drizzle
Bacon-wrapped medjool dates with bleu cheese and maple glaze
Caprese lollipops with buffalo mozzarella, teardrop tomato, fresh basil and prosciutto

Dinner Service
What follows is a sample menu intended to inspire – please consult your event designer to customize your dining experience based on your desires and unique vision for the evening.

A Festive Beginning (First Course)
Amuse Bouche
Avocado mousse, lump crab, dijon chive drizzle, local pea shoots

Salad is Served (Second Course)
Caprese Salad
Local basil, red grape tomato, buffalo mozzarella, sweet aged balsamic, extra virgin olive oil and micro greens served with assorted artisan bakery rolls and butter roses

Palate Cleanser (Third Course)
Green Apple Sorbet with Candied Ginger

The Main Event (Fourth Course)
Steak & Scallops
Seared and garlic-rubbed natural Aspen Ridge filet mignon kissed with caramelized shallot merlot reduction and adorned with skewered Dayboat scallops embraced by tender gulf shrimp, all presented atop truffle-scented country potatoes and accompanied by white asparagus, tri-color carrots and morel mushrooms

The Finale (Fifth Course)
Dessert Tray for the Table
Select sweets including petite pastries, chocolate tuxedo strawberries, mini tarts and éclairs, indulgent chocolates, Sciortino’s petite Italian cookies and creamy cannoli served family-style to accompany your wedding cake

Bar Services
Hosted open bar with popular call and premium liquors, premium white and red wine, two domestic Miller beers, two specialty beer selections, assorted Pepsi products and bottled water

Enhancements
Upgraded table linen to any standard solid, shantung or lamour color in our collection

115 per guest

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 – 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
7 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
8.5 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 NACHO

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
10.5 per guest

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”

BUTLER-PASSED CRAB CAKES

Pan sautéed Maryland crab cakes with key lime cilantro remoulade

BUTLER-PASSED ARGENTINIAN STEAK 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
9.5 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 NACHO

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

HORS D'OEUVRES A LA CARTE

HOT 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

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

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)

  • 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 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
  • 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
  • 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

Buffet Selections—Option One

SIMPLE ELEGANCE

Create perfect memories with this blend of sit down elegance and buffet variety. The Simple Elegance Buffet includes your choice of one chef-carved item and one or more buffet entrées, one table-served salad, two buffet salads, two starch selections and one vegetable. Please visit our accompaniments section for salad and side dish selections.

Two Entrées – 32 per guest
Three Entrées – 34 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

Rosemary and garlic studded with wild mushroom sauce

CHEF-CARVED MAPLE GLAZED HAM

House roasted with Wisconsin maple glaze

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 gruyere cream

CHICKEN PICASSO

Light egg butter with fresh tarragon and lemon caper cream

CHICKEN PARMESAN

Sicilian breading, marinara and Italian cheeses

OVEN ROASTED ALASKAN SALMON

Lemon herb butter or blackened

BAKED HADDOCK

Pecan encrusted or black pepper with lemon zest

GRILLED MAHI MAHI

Papaya and pineapple salsa

GRILLED PORK CHOPS

Juniper and sage brined with apple chutney

SAZ’S FAMOUS 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

Buffet Selections- 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 – 37 per guest
Three Entrées – 40 per guest

CHOOSE ONE CHEF-CARVED ENTRÉE

ROAST TENDERLOIN OF BEEF

Perfectly seasoned and served with au jus and tarragon horseradish cram

RACK OF LAMB

Stone ground mustard and thyme encrusted with red wine and cherry demi glace

PORK TENDERLOIN

Peppercorn and herb crusted with cognac cream sauce

CHICKEN ROULADE

Wrapped in cherrywood bacon with mushroom and Boursin sauce

NEW YORK STRIP LOIN OF BEEF

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

CHOOSE ONE OR TWO OF THE FOLLOWING TO COMPLETE YOUR BUFFET

WALKER’S POINT CHICKEN

Italian seasoned chicken breast, roma tomato, sweet onion, Central Standard Vodka cream

EAST SIDE CHICKEN

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

CHICKEN SAN MARINO

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

HAWAIIAN CHICKEN

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

STATE STREET CHICKEN

Bacon wrapped with herb and cream cheese sauce

STRIPED BASS

Miso glazed pan seared striped bass

BACON WRAPPED PORK MEDALLIONS

Apple pear demi

PORK OSSO BUCCO

Braised to perfection pork shank in natural jus Milanese style

SCHNITZEL

Authentic German style (veal, chicken or pork) with lemon caper butter

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

BLACKENED RED SNAPPER

Tomato, caper and crawfish sauté

WILD CAUGHT SALMON OR RUBY RED TROUT

Blackened, lemon poached or sesame teriyaki

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 – 32 per guest
Two Entrées – 35 per guest
Three Entrées – 37 per guest

PLATED FIRST COURSE

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

ENTRÉE CHOICES

BRAISED SHORT RIBS WITH REDD’S APPLE DEMI

BEEF TENDERLOIN TIPS WITH WHOLE BUTTON MUSHROOMS AND MERLOT DEMI OVER EGG PASTA

SLICED NEW YORK STRIP WITH GREEN PEPPERCORN SAUCE

BREADED SPIEDINI WITH MARINARA

WALKER’S POINT CHICKEN BREAST

STATE STREET CHICKEN

CHICKEN FLORENTINE

CHICKEN FORESTIERE

EAST SIDE CHICKEN BREAST

GRILLED PORK MIGNONS WITH ROASTED GARLIC DEMI

GRILLED BONELESS CHOPS WITH APPLE PEAR DEMI

ROASTED ATLANTIC SALMON

BAKED ATLANTIC COD

GRILLED MAHI MAHI WITH PAPAYA PINEAPPLE SALSA

SAZ’S AWARD-WINNING BBQ BABY BACK RIBS

SLICED ROAST PORK LOIN WITH NATURAL PAN JUS

Wisconsin 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.

Add Saz’s Famous Baby Back Ribs for 5 per guest
Added Breaded Lake Perch for 5 per guest

BUFFET ACCOMPANIMENTS

TABLE-SERVED SALAD OPTIONS

The following salads will be served at your table with assorted artisan rolls and bakery and 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.

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

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

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

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

Hearts of romaine, garlic croutons, Sartori parmesan and classic Ceaser dressing

Chopped iceberg and romaine, pepperoncini, shaved onion, roma tomato, peeled cucmber, Kalamata olive and classic vinaigrette

Baby spinach, Driscoll strawberries, shaved purple onion, artisan croutons, roma tomato and strawberry poppyseed dressing

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

Boston Bibb, pickled baby corn, cucumber, 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 GERMELLI PASTA

SOUTHWEST BOW TIE PASTA SALAD WITH BBQ CHICKEN

FETA, WATERMELON AND OLIVE SALAD

CREAMY PENNE PASTA SALAD WITH VEGETABLES

MEDITERRANEAN ORZO SALAD

SUN-DRIED TOMATO PASTA SALAD WITH FETA

LOADED BAKED POTATO SALAD WITH BACON, WISCONSIN CHEDDAR AND CHIVES

DILLED REDSKIN POTATO SALAD

CREAMY HOMEMADE COLE SLAW

BLUE CHEESE AND BACON SLAW

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

BRUSSEL SPROUTS WITH SMOKED BACON

ROSEMARY BABY CARROTS WITH SWEET HONEY GLAZE

BALSAMIC GLAZED GRILLED ASPARAGUS

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 PEPPER

HARICOT VERTS WITH WISCONSIN BUTTER

ROASTED ROOT VEGETABLES WITH BABY BOK CHOY, PARSNIPS, CARROTS AND BEETS

EPICUREAN DELIGHTS

PLATED DINNERS

Plated dinners include pre-set or table-served salad from the preceding salad selections and fresh bakery baskets prior to dinner.

Miso glazed pan seared striped bass with grilled baby bok choy and tri-colored rice

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

Coconut lime emulsion, roasted fingerling potatoes, fresh asparagus, tomato and arugula sauté

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 and 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 frizzled leeks, roasted garlic mashed potatoes and grilled baby vegetables

Country potato mash, roast parsnips and heirloom carrots

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 tomatoes and sweet shallot sauté on cracked pepper pappardelle pasta with Central Standard Vodka cream, accompanied by haricot verts with toasted shallots

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

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

Plated dinners include pre-set or table-served salad from the preceding salad selections and fresh bakery baskets prior to dinner.

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 Yukon 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!

Choose 3 Stations 39
Choose 4 Stations 42
Choose 5 Stations 45
Choose 6 Stations 48

Minimum of 4 stations required to serve groups of 175-250.
Minimum of 5 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 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.

STREET 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 AND SHELLFISH STATION (add 12 per guest)

Hot Seafood Selections:

  • Lobster and Crab Cakes with Lime Cilantro Remoulade
  • Mussels Steamed in White Wine and Shallot Butter
  • Pan Seared Sushi-Grade Ahi with Wasabi Cream
  • Pan Seared Dayboat Sea Scallops

Hot Seafood Selections:

  • Chilled Jumbo Gulf Shrimp
  • Bluepoint Oysters
  • Chilled Steamed Mussels
  • Alaskan King Crab
  • Ceviche with by Tabasco, Sun-Dried Tomato Remoulade, Lime Cilantro Aioli, Lemons and Limes, 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

CLASSIC MILWAUKEE SWEETS (add 4 per guest)

  • 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 (assorted flavors)

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

Samples of different chocolate concentrations from zero to 85%
Chocolate Raspberry Torte
Indulgence Chocolatiers Truffles
Warm Sipping Chocolate with Cordials
White Chocolate Mousse
Chocolate Eclairs
Chocolate Cappuccino Tartlets
Red Velvet and Chocolate Ganache Cupcakes

RAISING THE BAR

FULL SERVICE STANDARD BAR PRICING

Detailed below you will find our pricing and product selections for hosted cash and package bar services, as well as our inclusions at the Marcus Center for the Performing Arts. It is our pleasure to customize these selections based on your individual preferences. Please note that we do not allow products

to be brought in by the client; all products must be supplied through Sazama’s Fine Catering. Should you have special requests, please let your event manager know.

PACKAGE PRICING – PER PERSON OPTIONS

First Hour $9.00 per person
Each Additional Hour $4.25 per person/per hour

First Hour $10.00 per person
Each Additional Hour $4.75 per person, per hour

First Hour $11.00 per person
Each Additional Hour $5.25 per person, per hour

First Hour $12.00 per person
Each Additional Hour $3.75 per person, per hour

First Hour $13.00 per person
Each Additional Hour $4.50 per person/per hour

First Hour $16.00 per person
Each Additional Hour $7.00 per person, per hour

First Hour $5.50 per person
Each Additional Hour $2.00 per person, per hour

Package pricing is valid for 100 or more guests. Please contact an event manager for pricing on smaller groups or for detailed, per beverage pricing for hosted and cash bars. Package pricing includes products served at the bars only; should you wish to have wine or champagne served at the table during dinner,. This will be billed per bottle based on standard pricing.

Wedding Menu Policies & Information

Please see the downloadable pdf or contact your event manager for specific policies related to booking your event with Sazama’s Fine Catering at the Marcus Center for the Performing Arts.