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Saz's Catering Formal Banquet Menu

BREAKFASTS

Continental Buffets

CONTINENTAL BUFFETS 16
Cinnamon rolls, sticky buns, mini chocolate and plain croissants, assorted muffins and Danish pastries, sliced season fruit display, assorted juices, regular and decaf coffee
EURO CONTINENTAL 19
Sliced capicola, salami, prosciutto, aged cheddar, Parmesan, fontina, sliced tomatoes and cucumbers, mini chocolate and plain croissants, fresh strawberries, cut melon, French Palmier, assorted juices, regular and decaf coffee
BACK TO NATURE 18
House-made granola, individual yogurts, almonds, dried cranberries, multigrain muffins, breakfast bars, seasonal sliced fruit display, assorted juices, regular and decaf coffee

BREAKFAST BUFFETS

TRADITIONAL BREAKFAST 21
Scrambled eggs*, biscuits with sausage gravy, sausage links, smoked bacon, potatoes Lyonnaise, cinnamon rolls, sticky buns, mini chocolate and plain croissants, assorted muffins, Danish pastries, seasonal sliced fruit display, assorted juices, regular and decaf coffee
SOUTH OF THE BORDER 23
Scrambled eggs with chorizo*, traditional scrambled eggs*, sausage links, fried red skin potato with roasted poblano peppers and onions, shredded pepper jack and cotija cheese, roasted chipotle salsa, sour cream, chopped cilantro, flour tortillas, seasonal sliced fruit display, assorted juices, regular and decaf coffee
``BAUERNFRÜHSTÜCK`` (FARMERS BREAKFAST)* 24
Scrambled eggs with kassler rippchen* (German-style smoked pork chop), roasted Yukon Gold potatoes with sausage and onions, biscuits and bratwurst gravy, cinnamon rolls, sticky buns, mini chocolate and plain croissants, assorted muffins and Danish pastries, seasonal sliced fruit display, assorted juices, regular and decaf coffee
MASON DIXON BREAKFAST 26
Sausage and egg casserole*, traditional scrambled eggs*, cheddar grits, biscuits with sausage gravy, corned beef hash, smoked bacon, cinnamon rolls, sticky buns, mini chocolate and plain croissants, assorted muffins and Danish pastries, seasonal sliced fruit display, assorted juices, regular and decaf coffee
THE MED 22
Pepperoni and Italian sausage egg strata* or egg white, spinach, and mushroom egg strata*, Italian home fries, mini chocolate and plain croissants, cinnamon rolls with ricotta icing, and seasonal sliced fruit display, assorted juices, regular and decaf coffee

BREAKFAST BUFFET ENHANCEMENT

CHEF-MADE OMELET, EGG AND WAFFLE STATION 9
Enhance your breakfast buffet with a made-to-order station with an interactive experience!

  • Eggs prepared to your liking* or omelets made-to-order* with your guests’ choice of: cheddar, swiss, spinach, ham, bacon, bell pepper, onions, mushrooms, sausage, or tomatoes
  • Waffles made fresh with your guests’ choice of maple syrup, whipped cream, sprinkles, mixed berry topping, or bananas foster syrup

A LA CARTE BREAKFAST

All a la carte items priced per dozen unless otherwise indicated

ASSORTED MUFFINS 27
STICKY BUNS 22
CINNAMON ROLLS 18
ASSORTED DANISH 21
SEASONAL SLICED FRUIT DISPLAY 7.50/person
MINI CHOCOLATE CROISSANTS 38
MINI CROISSANTS 33
SPINACH & RICOTTA STUFFED CROISSANT 70
SMOKED HAM & CHEESE STUFFED CROISSANT 70
ASSORTED BAGELS 21
with plain and raspberry cream cheese
REGULAR OR DECAF COFFEE 36 per gallon

A LA CARTE HOT BREAKFAST

BISCUITS WITH SAUSAGE GRAVY WITH 1 1/2 QUARTS OF GRAVY 27 per dozen
MILWAUKEE HOT BROWN 80 per dozen
House-made, shaved kassler rippchen* (German-style smoked pork chop), traditional scrambled eggs, baby swiss, sauce moutarde on a pretzel Kaiser roll
SAZ'S BREAKFAST BURRITO 72 per dozen
Scrambled eggs*, chorizo sausage, pepper jack cheese, cotija cheese, diced tomatoes, bell peppers and chipotle salsa wrapped in a flour tortilla
CALIFORNIA BREAKFAST CROISSANT SANDWICH 80 per dozen
Shaved house-smoked turkey, scrambled eggs*, avocado, and aged Wisconsin cheddar on a freshly baked, all-butter croissant
WISCONSIN BREAKFAST SANDWICH 50 per dozen
Shaved applewood ham, scrambled eggs*, aged Wisconsin cheddar on a freshly baked, all-butter croissant
SAUSAGE BISCUIT 90 per dozen
Country sausage patty, scrambled eggs*, aged Wisconsin cheddar, and fried green tomato on a buttermilk biscuit
EGG & CHEESE CROISSANT 42 per dozen
Scrambled eggs* with aged Wisconsin cheddar on a freshly baked, all-butter croissant

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. This applies to all food prepared by Saz’s Hospitality Group

LUNCHEON BUFFETS

Specialty Sandwich, Soup & Salad Buffets

SOUP & SALAD BAR 21
Start with spinach, kale, and an artisan lettuce blend, then top with your favorites from shredded carrots, shredded brussels sprouts, artichoke hearts, sliced cucumber, heirloom cherry tomatoes, sliced black olives, green peas, sliced mushrooms, garbanzo beans, black beans, shredded cheddar, crumbled feta, smoked bacon, toasted almonds, sunflower kernels, chopped hard cooked egg, pickled red onion, dried cranberries, raisins, croutons, chow mein noodles, seared ahi tuna, grilled chicken breast strips, grilled marinated tofu, and balsamic, raspberry vinaigrette, and house parmesan peppercorn dressings, plus your choice of one of our seasonal chef prepared soups.
NEW YORK DELI 24
Chilled smoked pastrami, citrus brined smoked turkey breast, corned beef brisket with caraway kraut, potato salad, creamy coleslaw, potato chips, deli pickles, brown and grain mustards, plus focaccia, pumpernickel, and rye breads
BIENVENIDOS BOWLS 23
Festive buffet featuring cilantro and lime rice, black beans, grilled fajita-style proteins (chicken with bell peppers and steak, bacon and onion*), Chihuahua and shredded cheddar cheese, roasted tomato salsa, sour cream, shredded romaine and iceberg lettuce, guacamole, lime wedges, corn tortilla chips, and pico de gallo (served with disposable bowls – limited flour tortillas included for guests who prefer to make tacos
SOUP & HALF WRAP BUFFET 20
Platters of half-portioned wraps to include: blackened chicken Caesar with shaved parmesan, romaine, and balsamic Caesar dressing; crab salad with fresh fill and watercress; smoked turkey with cranberry aioli, provolone, lettuce, and tomato; deli pickles, kettle chips, fresh fruit salad, and deviled eggs potato salad, plus your choice of one of our seasonal chef prepared soups
MILWAUKEE DELI 20
Shaved applewood smoked ham, sliced citrus brined turkey breast, sliced roast beef*, sliced Kelment’s summer sausage, summer tomato and cucumber pasta salad, dilled red bliss potato salad, fresh seasonal fruit salad with berries, all-butter croissants, sliced breads and brioche rolls, mayonnaise, yellow mustard, brown mustard, potato chips, and deli pickles
LOADED BURGER & CHICKEN BAR 22
Grilled 1/3 lb hamburgers*, grilled chicken breasts (choose Cajun, BBQ spice rub, or traditional), accompaniment bar (bleu cheese, assorted sliced cheeses, lettuce, tomato, sliced red onion, caramelized onions, sautéed mushrooms, sliced avocado, bacon), dilled red bliss potato salad, fresh seasonal fruit salad with berries, summer tomato and cucumber pasta salad, kettle chips, sliced pickles, brioche sandwich buns, and standard condiments

SPECIALTY LUNCHEON BUFFETS

STREETS OF MKE 25
Chicken schnitzel with lemon butter sauce, knackwurst with caraway sauerkraut, Kassler Rippchen* with caraway jus, spaetzel, steamed vegetable blend, fresh garden salad with assorted dressings, and assorted dinner rolls with butter
STEAKHOUSE 33
Grilled flat iron steaks* with chimichurri butter, button mushrooms, and caramelized onion, grilled salmon* with maple butter and pecan beurre blanc, steamed green beans, herb and garlic roasted potatoes, tossed Caesar salad with garlic croutons, and assorted dinner rolls with butter
ITALIANO 28
Gemelli pasta alfredo, chicken saltimbocca with prosciutto and smoked gouda cream, Sicilian tenderloin spiedini* with roma tomato marinara, roasted vegetables, herb and garlic roasted potatoes, peasant salad with balsamic vinaigrette, and Italian and assorted dinner rolls with butter
MARDI GRAS 27
Blackened salmon* with crayfish caper tomato sauté, Creole baked chicken, Saz’s signature andouille sausage, red beans and rice, bourbon-glazed sweet potatoes, tasso pasta salad with fresh herbs, Caesar salad with garlic croutons, and assorted dinner rolls with butter
PRIDE OF GEORGIA 30
Saz’s award-winning BBQ baby back ribs, honey pecan grilled chicken, traditional mac n cheese, creamy coleslaw, dilled red bliss potato salad, your choice of sweet tea braised greens or bourbon-roasted sweet potatoes, and warm cornbread with honey butter
MISSOURI MADNESS 30
Pastrami-cured St. Louis style ribs, Kansas City style burnt ends, smoked sausage with fire grilled onions, smoked baked beans with burnt ends and andouille sausage, creamy coleslaw, loaded baked potato salad with bacon, cheddar, and chives, warm cornbread with honey butter, and bakery fresh pretzel rolls

Soup Selections

Add a seasonal soup selection or two to any buffet for additional $4.50 (included with soup and wrap and soup and salad buffet). Includes crackers. Other options available upon request.

  • Mulligatawny with curry, chicken, apples, and wild rice
  • Beef barley with mushroom
  • Homestyle chicken noodle
  • Cream of broccoli with cheddar
  • Smoked potato-corn chowder with crispy pancetta
  • Butternut squash bisque
  • Homemade chili
  • White chicken chili

BUILD YOUR OWN LUNCH BUFFET

Two entrées 23 | Three entrées 26

Our traditional lunch buffet include your choice of entrées, bakery fresh rolls with butter, and choice of three side dishes. Additional side may be added for $2 per side, per guest.

BEEF

SMOKED CASINO ROAST* WITH ROSEMARY DEMI-GLACE
BRAISED BONELESS SHORT RIB WITH HARD CIDER DEMI-GLACE
MERLOT BRAISED TENDERLOIN TIPS OVER EGG PASTA
YANKEE POT ROAST WITH PEARL ONIONS, CARROTS, TOMATOES, AND POTATOES
SMOKED BACON WRAPPED MEATLOAF WITH SAZ'S VIDALIA ONION BBQ SAUCE
WOOD SMOKED BBQ BEEF BRISKET WITH SAZ'S VIDALIA ONION BBQ SAUCE
choose sliced or chopped (add $2)

PORK

SAZ'S AWARD-WINNING BBQ BABY BACK RIBS (1/4 RACKS)
BOURBON-GLAZED PORK SHORT RIB
ROAST PORK LOIN* WITH NATURAL HERB GRAVY
WHISKEY SORGHUM BRINED BONELESS PORK CHOPS* WITH CHARRED CORN RELISH AND ROASTED POBLANO DEMI-GLACE

POULTRY

BLOOD ORANGE BEER BRINED TURKEY BREAST WITH NATURAL GRAVY AND GRAIN MUSTARD
CHICKEN MARSALA WITH WILD MUSHROOMS
CHICKEN SALTIMBOCCA WITH PROSCIUTTO, SAGE, AND SMOKED GOUDA CREAM
(add $1 per guest)
CHICKEN PARMESAN WITH MOZZARELLA AND MARINARA
CHICKEN PROVENÇAL WITH TOMATOES, HERBS, OLIVE OIL, AND BALSAMIC RAGOUT
ROAST TURKEY BREAST WITH STUFFING AND NATURAL GRAVY
BUTTERMILK FRIED CHICKEN BREAST
(available for fry-on-site events only)

SEAFOOD

BAKED ATLANTIC COD* WITH LEMON BUTTER
PECAN ENCRUSTED SALMON* WITH MAPLE PECAN BEURRE BLANC

PASTAS & VEGETARIAN

SMOKED SHORT RIB MAC N CHEESE WITH CRISPY POBLANO STRAWS
MAMA SAZAMA'S BAKED LASAGNA
traditional with Italian sauce and red sauce or veggie with white or red sauce
PENNE PASTA ALFREDO WITH BROCCOLINI AND WILD MUSHROOMS
(add grilled chicken breast for $1; add grilled shrimp for $3)
EGGPLANT PARMESAN WITH MARINARA SAUCE

COLD SIDES

FRESH GARDEN SALAD
with assorted dressings
CLASSIC CAESAR SALAD
with homemade garlic croutons, shaved parmesan, balsamic Caesar dressing
FRESH SEASONAL FRUIT SALAD WITH BERRIES
SUMMER TOMATO AND CUCUMBER PASTA SALAD
CREAMY PENNE PASTA SALAD
with fresh vegetables
CREAMY COLESLAW
CHARRED CORN AND QUINOA SALAD
with poblano vinaigrette
DILLED RED BLISS POTATO SALAD
LOADED BAKED POTATO SALAD
with bacon, cheddar, and chives
RED BEAN AND FETA SALAD
garbanzo beans, micro sweet peppers, blistered tomatoes, edamame, olive oil, cracked pepper
CUCUMBER AND DILL SALAD
red onion, bell peppers, sweet onion vinaigrette
SNAP PEA SALAD
grape tomatoes, black sesame seeds, sesame vinaigrette
OZARK POWER BLEND SLAW
beets, broccoli, cauliflower, kale, carrot, radicchio; blended with sweet n sour dressing

HOT SIDES

TRADITIONAL MASHED POTATOES
WISCONSIN CHEDDAR & CHIVE MASHED POTATOES
HONEY CHIPOTLE GLAZED SWEET POTATOES
SMOKED BAKED BEANS
with burnt ends and andouille sausage
VEGETARIAN SORGHUM BOURBON
MOLASSES BAKED BEANS
TRADITIONAL MAC N CHEESE
SOUTHWESTERN PEPPER JACK MAC N CHEESE WITH BACON
SOUTHERN BAKED MAC N CHEESE
ROASTED BLEND OF VEGETABLES
with basil, balsamic, and olive oil
STEAMED GREEN BEANS
Choice of blistered tomatoes and roasted garlic; or bacon and caramelized shallots
ROASTED BRUSSELS SPROUTS
Choice of smoked bacon and shallots; or brown butter and parmesan
BROCCOLI
Choice of sautéed with garlic and WI butter; four cheese gratin; or roasted with Wisconsin butter
BROCCOLINI WITH CITRUS AND SPICE BUTTER AND PEARL ONIONS
CAULIFLOWER
Choice of brown butter and almonds; or creamy goat cheese
HERB ROASTED TRI-COLOR FINGERLING POTATOES
WARM CORNBREAD WITH HONEY BUTTER

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. This applies to all food prepared by Saz’s Hospitality Group

PLATED LUNCHEON ENTRÉES

Entrée selections include choice of pre-set or table-served green salad (unless indicated), bakery-fresh rolls and butter

BRAISED SHORT RIB 30
Hard apple cider braised beef short rib, frizzled leeks, rosemary-horseradish mashed potatoes and brown sugar and maple glazed baby carrots
CHILLED TENDERLOIN 35
Bleu cheese crusted beef tenderloin* with chopped kale, radicchio, romaine, grape tomatoes, chickpeas, ruby onion compote, roasted shallot vinaigrette
CHICKEN FORESTIERE 27
Pan-seared chicken breast with sautéed wild mushroom medley and rich demi-glace, Job’s tears risotto, fresh steamed green beans and blistered tomatoes
CILANTRO LIME CHICKEN BREAST 27
Mexican rice, corn relish, julienne tortilla strips, avocado-lime vinaigrette
BLACKENED SALMON 29
Lightly blackened salmon* with tomato-caper-arugula salad, herbed Israeli couscous, asparagus with lemon butter

PLATED LUNCHEON SALADS

COBB SALAD 23
Mixed greens, applewood smoked bacon, crumbled bleu cheese, sliced avocado, crumbled egg, diced tomato, pulled lemon pepper chicken & frizzled leeks with Saz’s signature house dressing
SOUTHWEST CAESAR SALAD 22
Chili garlic grilled chicken breast (substitute grilled shrimp for additional $2 per guest), romaine lettuce, roasted yellow peppers, fresh tomatillos and black beans with chipotle Caesar dressing
CITRUS GRILLED CHICKEN POWER PLATE 23
Farro with goat cheese with fresh mint, citrus vinaigrette, julienne cucumber, carrots, grape tomatoes, avocado mousse
VIETNAMESE NOODLE BOWL 25
Rice noodles, sesame seared tuna*, pickled daikon radish, cucumber, bean sprouts, wakame salad, cilantro yuzo-ginger vinaigrette

DINNER HORS D'OEUVRES PACKAGES

Offered as an enhancement ADD ON PRIOR to your dinner service, our hors d’oeuvre packages are a great way to welcome your guests to your reception. Packages are served for one hour prior to dinner service. Service styles and menu items are open to modifications and, as with everything in our menus, are completely customizable.

ONE

11 per guest | all hand-passed

WATER CHESTNUT RUMAKI
Water chestnuts wrapped in smoked bacon and tossed in a sweet maple glaze
WISCONSIN LOLLIPOPS
Wisconsin brat, local cheddar cheese curd, and spicy brown mustard
CAPRESE SKEWERS
Buffalo mozzarella, teardrop tomato, fresh basil, balsamic drizzle
SEASONAL CROSTINI
Spring: Sweet Brie Bites
Summer: Hawaiian Teriyaki Pork
Fall: Pork Belly and Butternut Squash Mousse
Winter: Goat Cheese with Mushrooms and Sage Pesto

TWO

11 per guest | all table displayed

CHEESE AND SALAME DISPLAY
Assorted Wisconsin cheeses, salame, sopressata, prosciutto, nuts, and jams accompanied by assorted crackers, croustades, and flatbreads
FRUITS OF THE EARTH
Seasonal display of fresh fruits such as pineapple, honeydew, cantaloupe, watermelon, strawberries, red and green grapes with honey poppy seed dip
MEDITERRANEAN DISPLAY
Saz’s Spicy White BBQ hummus, roasted pepper and feta dip, tabouli, marinated olives, grilled vegetables, pita chips, crisp flatbreads and assorted crackers
HONEY SMOKED SALMON DISPLAY
House-smoked salmon side* artistically presents with chef’s garnishes, dilled cream cheese, grilled croustades and focaccia crisps

THREE

14 per guest | table displayed and hand-passed

CHEESE AND SALAME DISPLAY
Assorted Wisconsin cheeses, salame, sopressata, prosciutto, nuts, and jams accompanied by assorted crackers, croustades, and flatbreads
HONEY SMOKED SALMON DISPLAY
House-smoked salmon side* artistically presents with chef’s garnishes, dilled cream cheese, grilled croustades and focaccia crisps
MEDITERRANEAN DISPLAY
Saz’s Spicy White BBQ hummus, roasted pepper and feta dip, tabouli, marinated olives, grilled vegetables, pita chips, crisp flatbreads and assorted crackers
HAND-PASSED CRAB CAKES
Lump crab cakes pan-sautéed and served with Louie remoulade and micro mustard greens
HAND-PASSED SWEET BRIE BITES
Fresh-baked shortbread topped with smooth brie mousse, strawberry-mango chutney, and micro mint
HAND-PASSED BACON-WRAPPED JALAPEÑO POPPERS WITH A TWIST
BBQ pulled pork stuffed jalapeños with Wisconsin cheddar cheese

FOUR

14 per guest | all hand-passed

ARGENTINE STEAK SLIDERS*
Grilled flank steak, chimichurri, and micro sprouts on a brioche slider bun
BACON-WRAPPED DATES
Medjool dates stuffed with creamy bleu cheese, wrapped in smoked bacon, and finished with sweet maple glaze
SESAME SEARED AHI TUNA NACHO*
Ahi tuna*, pickled julienne vegetables, wasabi micro greens, and ginger habanero avocado puree atop a crisp wonton triangle
WISCONSIN LOLLIPOPS
Wisconsin brat, local cheddar cheese curd, and spicy brown mustard
CRAB CAKES
Lump crab cakes pan-sautéed and served with Louie remoulade and micro mustard greens
SEASONAL CROSTINI
Spring: Sweet Brie Bites
Summer: Hawaiian Teriyaki Pork
Fall: Pork Belly and Butternut Squash Mousse
Winter: Goat Cheese with Mushrooms and Sage Pesto

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. This applies to all food prepared by Saz’s Hospitality Group

DINNER BUFFET PACKAGES

We’ve taken the time to craft a handful of packages for gatherings 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.

Each buffet comes with your choice of table-served salad, buffet-served salad, seasonal vegetables, rolls and butter, and accompanying starch for your entrée selection(s).

CLASSIC 36
  • Roasted and carved pork loin* (mustard crusted pork loin with Dijon peppercorn ivory sauce)
  • 1 additional entrée selection
  • 1 table-served salad
  • 1 buffet salad
  • 1 seasonal vegetable
ELEGANT 39
  • Smoked and carved turkey breast (Black cherry smoked turkey breast with herb citrus turkey gravy and cranberry orange relish)
  • 2 additional entrée selections
  • 1 table-served salad
  • 1 buffet salad
  • 1 seasonal vegetable
LUXE 41
  • Roasted and carved beef sirloin* (Herb crusted beef sirloin with tarragon horseradish cream)
  • 3 additional entrée selections
  • 1 table-served salad
  • 2 buffet salads
  • 1 seasonal vegetable
COUTURE 50
  • Roasted and carved beef tenderloin* (Peppercorn crusted beef tenderloin with red wine demi and tarragon horseradish cream)
  • 3 additional entrée selections
  • 1 table-served salad
  • 2 buffet salads
  • 1 seasonal vegetable

For increased variety, add a second carved meat selection for $6 per guest or an additional entrée selection for $4 per guest!

DINNER BUFFET PACKAGE ENTRÉE SELECTIONS

WALKER’S POINT CHICKEN
Italian-seasoned with Roma tomato, shallots, sweet onion, and Central Standard vodka cream; served with roasted vegetable barley risotto
CHICKEN BELLISIMO
Wild mushrooms, fresh spinach, roasted peppers, and parmesan cream; served with roasted vegetable barley risotto
CHICKEN VERONA
Parmesan crusted and topped with crispy prosciutto, aged parmesan, fresh arugula, and lemon pan jus; served with toasted farro risotto
CHICKEN FORESTIERE
Topped with mushroom herb demi; served with pilaf de pomodori
CHICKEN FLORENTINE
Topped with sautéed spinach, leeks, and gruyere cream sauce; served with basil pesto gnocchi
SAZ'S AWARD-WINNING BBQ BABY BACK RIBS
Our famous baby backs- Milwaukee’s favorite for over 40 years! Served with Saz’s Original BBQ Sauce and herb roasted baby Yukon Gold potatoes
CIDER BRAISED SHORT RIBS
Hard apple cider braised beef short ribs topped with frizzled leeks; served with horseradish mashed potatoes
BLACKENED WAHOO*
With tomato, caper, and crawfish sauté; served with pineapple dirty rice
ARCTIC CHAR*
Sweet chili glazed, topped with a red curry lychee nut relish; served with Job’s tears risotto
WILD MUSHROOM ALFREDO
Tri-colo tortellini, balsamic mushrooms, and pesto cream sauce

DINNER FAMILY-STYLE DINING

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.

Family-style services include a plated salad of your choice, one seasonal vegetable, and one starch.

Two Entrées 38 per guest | Three Entrées 42 per guest

Plated First Course

Choose one item from our table-served salad sections.
Accompanied by an assorted artisan roll and bakery basket with Wisconsin butter.

ENTRÉES

CIDER BRAISED SHORT RIBS
Hard apple cider braised beef short ribs topped with frizzled leeks
SLICED GRILLED TOP SIRLOIN*
With green peppercorn ivory sauce
SAZ'S AWARD-WINING BBQ BABY BACK RIBS
Our famous baby backs- Milwaukee’s favorite for over 40 years!
CHICKEN FORESTIERE
Topped with mushroom herb demi
CHICKEN VERONA
Parmesan crusted and topped with crispy prosciutto, aged parmesan, fresh arugula, and lemon pan jus
WALKER’S POINT CHICKEN
Italian-seasoned with Roma tomato, shallots, sweet onion, and Central Standard vodka cream
CHICKEN FLORENTINE
Topped with sautéed spinach, leeks, and gruyere cream sauce
WILD MUSHROOM ALFREDO
Tri-color tortellini, balsamic mushrooms, and pesto cream sauce
BLACKENED WAHOO*
With tomato, caper, and crawfish sauté (Chef suggests pairing with pineapple dirty rice)
ARCTIC CHAR*
Sweet chili glazed, topped with a red curry lychee nut relish (Chef suggests pairing with seasoned jasmine rice)

PLATED DINNERS

EPICUREAN DELIGHTS

Plated dinners include pre-set or table-served salad and fresh bakery baskets with butter prior to dinner. All entrées are served with your choice of seasonal vegetable and chef-selected starch as indicated. All steaks grilled to medium.

SWEET CHILI GLAZED SALMON* 41
Pan-seared; served with red curry lychee nut relish and Jobs tears risotto
BLACKENED WAHOO* 40
With tomato, caper, and crawfish sauté; served atop a bed of Boursin Carolina Gold rice grits
HAIDA ARCTIC CHAR* 41
Topped with caramelized sugar-spice blend; served with mango-pineapple chutney and pineapple dirty rice
PETITE FILET* 48
6oz choice filet mignon with hunter sauce; served with rosemary garlic mashed potatoes
MANHATTAN STEAK AU POIVRE* 48
Herb marinated with cognac infused green peppercorn ivory sauce; accompanied by parmesan roasted red bliss potatoes
GRILLED FLAT IRON* 42
Choice flat iron steak with espresso bourbon sauce; served with roasted fingering potatoes
CIDER BRAISED SHORT RIBS* 41
Hard apple cider braised beef short ribs topped with frizzled leeks; served with horseradish mashed potatoes
PORK FLAT IRON* 39
Cold smoked and char grilled with apple cider gastrique and apple cherry compote; served with wild rice pilaf
BONE IN PORK FILET* 39
Honey Lavender glazed; served with goat gouda au gratin potatoes
CHICKEN VERONA 39
Parmesan crusted and topped with crispy prosciutto, aged parmesan, fresh arugula, and lemon pan jus; served with toasted farro risotto
WILD MUSHROOM CHICKEN 39
Wild mushroom and goat cheese mousseline stuffed chicken breast with lemon-thyme cream sauce; served with parmesan roasted potatoes
CHICKEN BELLISIMO 39
Wild mushrooms, fresh spinach, roasted peppers, and parmesan cream; served with roasted vegetable barley risotto
CHICKEN FORESTIERE 38
Topped with mushroom herb demi; served with pilaf de pomodori
CHICKEN FLORENTINE 38
Sautéed spinach, leeks, and gruyere cream sauce; served with parmesan rosemary roasted potatoes

DUET & COMBINATION DINNERS

PEN & PASTURE* 48
Pan-seared beef sirloin paired with chicken forestiere laced with hunter sauce & roasted mushrooms; served with herb-roasted fingerling potatoes
STEAK & SHRIMP* 53
Char grilled filet with red wine demi and herb roasted shrimp; served with horseradish mashed potatoes
STEAK & MAHI* 52
Char grilled filet with hunter sauce and ginger-glazed Mahi Mahi; served with herb roasted Yukon gold potatoes
STEAK & ARCTIC CHAR* 51
Pan-seared beef sirloin with red wine demi and Haida Arctic char with mango pineapple chutney; served with pineapple dirty rice
SMOKEHOUSE DUET 43
Two of our smokehouse favorites – Saz’s BBQ ribs and smoked BBQ chicken breast; served with smoked Wisconsin cheddar and chive mashed potatoes

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. This applies to all food prepared by Saz’s Hospitality Group

DINNER BUFFET & FAMILY-STYLE ACCOMPANIMENTS

TABLE-SERVED SALAD OPTIONS

Your choice of the following salads will be served at your table with assorted artisan rolls and bakery and will be accompanied by elegant butter roses or family-style butter plate.

BEET DUET SALAD (add $2 per guest)
Petite greens, roasted golden beets and red beet purée, cherry glazed bacon lardon, champagne vinaigrette, goat cheese croquette, and balsamic glaze
CLASSIC WEDGE
Baby iceberg, crispy bacon, grape tomato, bleu cheese crumbles, hardboiled egg, and creamy bleu cheese dressing
BOSTON BIBB
Chopped Bibb lettuce, ruby onion compote, candied bacon, apricot English stilton and zinfandel vinaigrette (substitute cheese croquette for apricot English stilton for $2 per guest)
HEART OF ROMAINE
Fresh hearts of romaine with grilled crostini, parmesan frico, and balsamic Caesar dressing
ROASTED MUSHROOM SALAD
Balsamic roasted mushrooms, arugula, dried cherries, goat cheese, lemon shallot vinaigrette
STRAWBERRY SPINACH SALAD
Baby spinach, fresh strawberries, candied pecans, tomato marmalade, crumbled goat cheese, and raspberry lime vinaigrette
HARVEST SALAD
Mixed baby greens, diced bell peppers, Honey Crisp apples, crumbled feta cheese, toasted walnuts, and cranberry vinaigrette
GREEN GODDESS
Boston bibb lettuce, pickled baby corn, cucumber, grape tomatoes, rainbow sprouts, pecorino cheese, and green goddess dressing

BUFFET SALAD OPTIONS

CRUMBLED FETA, WATERMELON, AND OLIVE SALAD
with honey lime vinaigrette
MEDITERRANEAN ORZO SALAD
with cucumber, tomato, and lemon vinaigrette
DILLED RED BLISS POTATO SALAD
SUN-DRIED TOMATO PASTA SALAD
with feta, basil, and Kalamata olives
CHARRED CORN AND TRI-COLOR QUINOA SALAD
tossed in a roasted poblano vinaigrette
FRESH CUT FRUIT SALAD
with seasonal berries
OZARK MOUNTAIN POWER SLAW
featuring antioxidant-rich kale, broccoli, brussels sprouts, and seasonal vegetables tossed in a malt vinegar caraway dressing

STARCH OPTIONS

PEPPER JACK MAC AND CHEESE
with smoked bacon
CHEDDAR AND CHIVE MASHED POTATOES
HORSERADISH MASHED POTATOES
ROASTED GARLIC ROSEMARY MASHED POTATOES
TRADITIONAL MASHED POTATOES
PARMESAN-ROSEMARY ROASTED RED BLISS POTATOES
MAPLE-CHIPOTLE ROASTED SWEET POTATOES
PINEAPPLE DIRTY RICE
BARLEY RISOTTO WITH ROASTED VEGETABLES
CAROLINA GOLD RICE GRITS
(choice of WI cheddar, boursin, or pancetta)

VEGETABLE OPTIONS

SPRING/SUMMER
(available MAR-AUG)

ASPARAGUS
with shallot butter OR glazed with balsamic
GREEN BEANS
steamed with bacon and shallots OR with blistered tomatoes
THREE BEAN SAUTÉ
featuring edamame, snap peas, green beans and blistered tomatoes

YEAR-ROUND

HEIRLOOM CARROTS
glazed with brown butter and maple OR citrus honey
BROCCOLINI
with citrus and spice
ROASTED ROOT VEGETABLES
featuring carrots, parsnips, celery root, tri-color micro peppers and golden beets
BROCCOLI
with shallot butter OR four cheese au gratin

FALL/WINTER
(available SEPT-FEB)

BRUSSELS SPROUTS
roasted with smoked bacon and shallots OR with brown butter and parmesan
CAULIFLOWER
roasted with brown butter and almonds OR creamy goat cheese
SQUASH TRIO
(acorn, butternut, winter) roasted with brown sugar, cinnamon and pecans OR with shallot butter

CUSTOM STATION RECEPTIONS

Incorporate elements of style and décor into your menu with interactive, chef-prepared food stations. Browse our wide array of stations to create the perfect dining experience. In addition to the many selections we’ve presented here, we’d be happy to create something perfectly suited to your vision. Other enhancements are available – let your imagination run free!

All stations include simple themed décor, linens, and station equipment.
Add a tabled-served green salad to kick off your guests’ journey for an additional $3 per guest.

PRICING

CLASSIC 46
Three Stations
ELEGANT 50
Four Stations
LUXE 54
Five Stations
EAST ASIA
  • Pepper steak* with shiitake mushroom and hoisin sauce
  • Cashew chicken
  • Vegetable lo mein in mini take-out boxes
  • Lemongrass ginger rice
  • Fortune cookies
BELLA ROMA
  • Penne pasta arrabbiata with roasted vegetables
  • Sweet potato & ricotta gnocchi with pesto alfredo
  • Your choice of chicken or shrimp* added to one pasta dish. (Add both for both pastas for +$1.50)
  • Tossed Caesar salad with shaved parmesan
  • Antipasto platter with assorted salame, cheese, olives, grilled vegetables, and breads
COMFORT CLASSICS
  • Smoked bacon-wrapped meatloaf with Saz’s Vidalia Onion BBQ sauce
  • Chef inspired “shake n bake” chicken breast
  • Country green beans with bacon and shallots
  • Buttermilk mashed potatoes with white pepper gravy OR Southern-style baked mac and cheese
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 (Wisconsin Cheddar and Traditional) with your ingredients. Choose from artichoke hearts, bell peppers, smoked bacon, snipped chives, red onion, capers, olives, and assorted cheeses.
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, caramel, hot fudge, maraschino cherries, and whipped cream
AUTHENTIC STREET TACO STATION
Bienvenidos! Build your favorite taco at this chef-interactive station. Taco offerings include fire-grilled corn and flour tortillas, shredded lettuce, pico de gallo, roasted tomato salsa, Mexican cream, avocado-tomatillo salsa, queso blanco, assorted hot sauces, black beans, and Mexican rice.

Select two proteins to complete your station:

  • Grilled carne asada with smoked bacon*
  • Carnitas-style pork al pastor with grilled pineapple
  • Grilled chicken with fajita peppers and onions
  • Chipotle shrimp with jalapeño pineapple slaw
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, lump crab, shaved parmesan, fresh-snipped chives, and fresh basil
MAC & CHEESE MARTINI BAR
Our classic homemade mac and cheese and pepper jack mac and cheese teamed with an array of toppings to design your own creations: grilled chicken breast, baby shrimp, shredded beef short rib, bacon, chopped asparagus, sun-dried tomatoes, roasted garlic, sautéed wild mushrooms and chives.
SUMMER BBQ STATION
  • Saz’s award-winning BBQ baby back ribs
  • Grilled smoked Andouille sausage with fire-roasted peppers
  • Creamy coleslaw
  • Smoked baked beans with burnt ends and andouille sausage
  • Warm cornbread with Wisconsin honey butter
  • Substitute smoked beef brisket with Saz’s Vidalia Onion BBQ for an additional $2
PETITE DESSERT BAR
  • An array of mini desserts, including truffles, macarons, petit fours, éclairs, cream puffs, cheesecakes, and tarts
  • French petit fours
  • Coffee service with cream and sugar
THE CARVERY
Choose on option (or serve both for an additional $5)

Option #1

  • Carved Herb Roasted New York Strip Loin*
  • Horseradish Mashed Potatoes
  • Caramelized Onion & Wild Mushroom Ragout
  • Tarragon Horseradish Cream
  • Green Peppercorn Demi-glace

Option #2

  • Citrus Brined Smoked Turkey
  • Herb Citrus Gravy
  • Cranberry Orange Relish
  • Rosemary-Garlic Mashed Potatoes
  • Rosemary Honey Whole Grain Remoulade
  • Bourbon Peach Compote
ULTIMATE SEAFOOD AND SHELLFISH STATION* add $13 per guest
Hot:

  • Lobster and crab cakes with Louie remoulade and micro mustard greens
  • Black mussels steamed with white wine garlic herb butter

Chilled

  • Jumbo shrimp cocktail
  • Pan-seared yellowfin tuna*
  • Fresh oysters on the half shell*
  • Pastrami smoked salmon* display with chef’s garnishes
  • Peruvian seafood ceviche* with sweet potatoes, gold beets, coconut milk, jalapeño and cilantro
  • Assorted hot sauces, wonton crisps, tortilla chips, fresh cut citrus, tequila cocktail sauce, wasabi cream
DONUT BAR
  • Assorted donuts
  • Regular and decaffeinated coffee with accompaniments
  • Assorted flavored coffee syrups
  • Whipped cream, chocolate stir sticks, and cinnamon

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. This applies to all food prepared by Saz’s Hospitality Group

DESSERT MENU

INDIVIDUAL PLATED DESSERTS

Priced per serving. Available with full-service catering only. 

THE KUBE 9
Chocolate mousse, almond biscuit, chocolate meringue, chocolate icing, caramelized almond
CHOCOLATE MANDARIN 9
Chocolate mousse, tangerine pearl and tangerine liqueur, cocoa icing, orange zest
CARAMEL CRUMB DESSERT 9
Shortbread biscuit, caramel, Guerande salt, chocolate chips
TIRAMISU 9
Traditional tiramisu with mascarpone cream filling, biscuits soaked in coffee, chocolate powder
PEACH MELBA CAKE 8
Biscuit with raspberry, peach mousse, peaches in syrup, peach coulis, diplomat vanilla cream
CARAMEL PEAR CAKE 8
Hazelnut biscuit, caramel Bavarian cream with William pear cubes, caramel topping with Milk chocolate ribbons
APPLE COOKED TARTLET 9
Shortbread crust, Normandy cream, apple segments, syrup

TABLED DESSERTS

ASSORTED COOKIES 24 per dozen
ASSORTED BARS AND BROWNIES 24 per dozen
CHOCOLATE DIPPED STRAWBERRIES 36 per dozen
COBBLER 80
Make it a la mode  $3.50 per guest
Choose from: peach, cherry, or apple
Full pan, served warm, serves 24
BREAD PUDDING 85
Make it a la mode  $3.50 per guest
Choose from: Chocolate, New Orleans with bourbon anglaise, Bananas Foster
Full pan, served warm, serves 24.
MINI INDIVIDUAL PIES 30 per dozen
Cherry and apple
SHEET CAKES
Full Sheet (serves 96) 135
Half Sheet (serves 48) 75
Choose from marble, chocolate, or yellow cake (Inquire about filled or custom decorated options)
PETITE DESSERTS 40 per dozen
An array of mini desserts including Cannoli, Macarons, Petit Fours, Eclairs, Cream Puffs, Cheesecakes, Tarts, Cupcakes

Order by the dozen, minimum 2 dozen per selection. Minimum 6 dozen total per event.

FRENCH PETIT FOURS 40 per dozen
An assortment of flavors such as Vanilla & Peach, Apple & Cinnamon, Raspberry & Coconut, Banana & Tiramisu, Apricot & Cream Cheese, Mango & Passion Fruit, Lime & Raspberry

Minimum 3 dozen total per event.

LATE NIGHT & DESSERT PACKAGES

These packages are served for one hour of your choice and are applicable only as an enhancement to an existing dinner menu. Late night selections are presented with high quality disposable service ware. Items with ** may require extra accommodations for frying in winter months. Check with your event coordinator.

HOT SLIDER STATION 45 per dozen
Choose 3 slider styles:

  • Fried Chicken and Waffles**- Southern fried chicken breast on a jalapeño honey butter toasted Belgian waffle with maple-mustard aioli
  • BBQ Pulled Pork – Pulled pork topped with sautéed poblano, smoked cheddar, and bread and butter pickles served on a mini Bavarian pretzel
  • Key West Po’Boy** – Fried shrimp* served on a mini po’boy bun with lettuce, grape tomatoes, and key lime mayonnaise
  • Wagyu Slider* – Wagyu slider with balsamic bacon onion jam and smoked gouda on a mini ciabatta bun
BBQ SUNDAE BAR 11 per guest
  • Saz’s signature BBQ pulled pork
  • BBQ pulled chicken
  • Chopped brisket
  • Bacon bits, elbow macaroni, traditional cheese sauce, pepper jack cheese sauce, frizzled leeks, caramelized onions, sautéed mushrooms, poblano peppers, pickled jalapeños, cilantro, scallions, shredded cheddar, and pepper jack cheese
SAZ'S FESTIVAL-FAMOUS STATION** 12 per guest
  • Signature Sour Cream & Chive Fries with house dipping sauce
  • Leinenkugel’s beer battered Wisconsin white cheddar cheese curds with Saz’s Spicy White BBQ
  • Saz’s festival-favorite Mozzarella Marinara
COFFEE ENHANCEMENTS 3 per guest
  • Regular and decaffeinated coffee
  • Accouterments including cream, sugar, flavored syrups, whipped cream, chocolate stir sticks, and cinnamon
  • Added assorted cordials (where available) | +$3 per guest
PETITE DESSERT BAR 40 per dozen
  • An array of mini desserts, including truffles, macarons, petit fours, éclairs, cream puffs, cheesecakes, and tarts
  • French petit fours
  • Coffee service with cream and sugar
DONUT BAR 19 per guest
  • Assorted fresh bakery donuts
  • Coffee service with cream and sugar
COLD SLIDER STATION 39 per dozen
  • Citrus-Brined Smoked Turkey – Cranberry aioli, lettuce, and tomato on a brioche slider
  • Smoked Ham – Wisconsin cheddar, spicy mustard, and micro greens on a mini Bavarian pretzel
  • Italian – Sliced Italian meats with banana pepper-Kalamata relish on a mini hoagie
CHILI BAR 9 per guest
  • Smoked brisket chili
  • White chicken chili
  • Black bean and corn chili
  • Shredded cheddar, pickled red onion, sour cream, oyster crackers, pickled jalapeño, black bean and corn salsa, chopped cilantro, diced tomatoes
NACHO BAR 10 per guest
Select one of the following styles:

  • BBQ – BBQ pulled pork, cheese sauce, bacon bits, sliced black olives, diced tomatoes, pickled jalapeños, shredded cheddar and Chihuahua cheese, sour cream, and guacamole
  • Southwest – White chicken chili, pepper jack chili con queso, sliced scallions, diced tomatoes, chopped cilantro, sour cream, guacamole, and pickled jalapeños
  • Traditional – Taco-seasoned beef*, diced tomatoes, pickled jalapeños, sliced black olives, cheese sauce, sliced scallions, sour cream, and guacamole
PRETZEL SUNDAE BAR 10 per guest
  • Freshly baked Bavarian pretzels, brown butter, pretzel salt, warm caramel, cinnamon sugar, chocolate fudge, whipped cream, chocolate sprinkles, and vanilla ice cream
  • Coffee service with cream and sugar
CLASSIC MILWAUKEE SWEETS 10 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
  • Coffee service with cream and sugar
PIES GALORE BAR 30 per dozen
  • An assortment of individually sized pies and tarts such as apple pie, cheery pie, pecan tart, lemon tart, and salted caramel tart
  • Coffee service with cream and sugar
  • Don’t forget the a la mode! Add vanilla ice cream | 4 per guest

General Policies & Information

What You Can Expect
Saz’s Catering holds client satisfaction at the very pinnacle of priorities. To us, each event is deserving of the utmost in 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 of the evening. The following amenities and services are complimentary when you choose Saz’s 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)
  • 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 $3 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
• White or ivory floor-length linens for standard-sized (60” or 72″) banquet round tables

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. Our menu includes our stock pattern of china, water goblet 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.

BAR SERVICE
A celebration is just not complete without some libations to enhance the festive ambiance. 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.

“ROOM FLIP” SERVICES
If you are holding a preceding function within the same space as your event, requiring a “room flip” to ready the space for your main event, 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.

MENU PRICING
All menus herein are based on a minimum of 150 guests. An additional fee will apply for smaller groups.
125-149 Add $2 per guest
100-124 Add $4 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 once per 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.

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 contract and deposit – dates will not be held and prospective clients are not guaranteed a first right of refusal. For groups 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
When booking your event more than one year in advance, the payment schedule is as follows:

  •  1. To secure your date, a deposit of $1,000 or more (with signed contract) is required.
  • 2. Six months prior to your event, payment of 50% of your remaining balance is due.
  • 3. Your final balance is due to Saz’s Catering 15 business days prior to your event.

When booking your event less than one year in advance, the payment schedule is as
follows:

  • 1. To secure your date, Saz’s Catering requires a 50% deposit based on your
    anticipated total (with signed contract).
  • 2. Your final balance is due to Saz’s Catering 15 business days prior to your event.
  • 3. Credit Card will be required to be on file If there are any on consumption fees and will be billed following the event.

SERVICE CHARGE AND SALES TAX
Food and beverage are subject to a 22% ($300 minimum) 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. Have something particular in mind? The culinary staff at Saz’s Catering welcomes the opportunity to customize 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 as we develop your menu. We are here to serve you – our guest – and your request is our pleasure!

LOCAL FOCUS
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.

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, and 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 leftover 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 in the case of client cancellation. Should you request that an event be rescheduled, your deposit may be applied to a future event if Saz’s is able to re-book the original date with an event of a comparable size. Should an event have to be rescheduled for any other reason (i.e., state or local restrictions,
act of God, etc.), your deposit may be applied to a future event.

PHOTOGRAPHY
Saz’s Catering often takes photographs of events, food and beverage displays, and table settings. By contracting our services, you give consent 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 any specific 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.

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