Sample menus
Corporate welcome party
Interactive food stations styled in a modern-neutral vibe and a wine and bourbon tasting took this VIP open house for 200 guests to the next level.
PASSED HORS D'OEUVRES:
CAVIAR, CREME FRAICHE, CHIVE, BLINI
BACON BOURBON JAM MEATBALLS
SMOKED SHRIMP, HOT HONEY DRIZZLE
TOGARASHI TEMPURA CAULIFLOWER, SWEET CHILI SAUCE
WINE AND CHEESE TASTING
LOCAL AND IMPORTED CHEESES | HONEY | JAM | NUTS | FRESH FRUIT | ARTISAN CRACKERS
PAIRED WITH WINES AND ATTENDED BY CERTIFIED WINE SPECIALIST POURING TASTINGS AND DISCUSSING THE WINES
BURRATA SALAD STATION
BURRATA | ARUGULA | SEASONAL FRUITS | LOCAL HOT HOUSE TOMATOES | CRISPY PROSCIUTTO | BASIL PESTO | OLIVE OIL | BALSAMIC | GRILLED BREAD
MEZZE DISPLAY
CHICKEN SHAWARMA | TABBOULEH | HUMMUS | LABNEH WITH GARLIC AND OLIVE OIL | SUMAC-MARINATED RED ONIONS | ASSORTED OLIVES | CRUDITÉ | MARINATED FETA | GRILLED PITA | CRISPY HERBED PITA CHIPS
FRUITS DE MER
EAST COAST OYSTERS ON THE HALF SHELL | CHILLED JUMBO SHRIMP | SMOKED SALMON RIELLETTE
SERVED WITH: MIGNONETTE | HORSERADISH COCKTAIL SAUCE | CAJUN REMOULADE | LEMON | SALTINES AND PEPPERED CROSTINI | HOT SAUCE
ASIAN NIGHT MARKET
A PAN-ASIAN SELECTION OF POPULAR STREET FOODS AND DISHES SERVED WITH SRIRACHA, GINGER-SOY SAUCE, YUM YUM SAUCE, LIMES, FRESH HERBS, SWEET CHILI SAUCE, CILANTRO AND KIMCHI
SHRIMP AND VEGGIE FRIED RICE | THAI CHICKEN COCONUT RED CURRY WITH VEGGIES OVER RICE NOODLES | KOREAN BEEF BBQ SKEWERS | POTATO SAMOSA WITH SWEET CHILI DIPPING SAUCE
SERVED IN CHINESE TAKE-OUT LOGO CONTAINERS WITH CHOPSTICKS AND FORKS
BOURBON INSPIRED DESSERT WITH TASTING
BROWNED BUTTER BOURBON PECAN AND CHOCOLATE CHUNK BLONDIES | BOURBON CARAMEL APPLE WITH CINNAMON AND SUGAR DUSTED TARTLET | BOURBON CARAMEL POPCORN
Southern inspired plated dinner
A wedding reception for 175 guests at Wild Carrot, this menu pulled inspiration from the Groom’s Southern Heritage and the sun-drenched summer garden vibes of this couple’s soiree.
GRAZING TABLE
A LUSH AND ABUNDANT TABLE FILLED WITH LOCAL AND IMPORTED ARTISAN CHEESES, LOCAL ARTISAN CHARCUTERIE, BRIE EN CROUTE WITH JAM AND CANDIED WALNUTS, FRESH AND DRIED FRUIT, ASSORTED CRACKERS, UNION LOAFERS ARTISAN BREAD, INFUSED OLIVE OIL, SEASONAL HOUSE CHUTNEY AND JAMS, CRUDITÉ, PICKLED VEGETABLES, SAVORY DIPS AND SPREADS, ASSORTED OLIVES
PASSED HORS D'OEUVRES:
MINI FRIED CHICKEN AND WAFFLE BITES, BOURBON MAPLE DRIZZLE
SEARED PORK DUMPLINGS, SOY GINGER DIPPING SAUCE
NEW ORLEANS-STYLE SHRIMP AND GRITS IN MINI CAST IRON POTS
BLT CROSTINI, BROWNED SUGAR BACON, ARUGULA, OVEN-DRIED TOMATO, GORGONZOLA SPREAD
FIRST COURSE
MIXED GREENS | CUCUMBER | TOMATO | KALAMATA OLIVE | FETA | PICKLED RED ONION | RED WINE VIN
SECOND COURSE
RED WINE BRAISED SHORT RIBS WITH REDUCTION | PARMESAN POLENTA | ROASTED BRUSSELS SPROUTS
OR
COLOSSAL SMOKED SHRIMP | SMOKED GOUDA GRITS | SWEET CORN | ROASTED GREEN BEANS
MINI DESSERT TRIO
MINI CHEESECAKES WITH SALTED CARAMEL DRIZZLE | DOUBLE CHOCOLATE GOOEY BUTTER CAKE BITES | CHOCOLATE BOURBON PECAN PIE TARTLETS
LATE NIGHT POPCORN!
SWEET - SALTED CARAMEL
SAVORY - WHITE CHEDDAR RANCH
intimate autumn plated dinner
This cozy yet elevated fall wedding reception for 120 at The Dogwood was the perfect representation of the season.
BOUNTIFUL CHEESE AND CHARCUTERIE
LOCAL AND IMPORTED CHEESE | LOCAL CHARCUTERIE | BRIE EN CROUTE WITH JAM AND CANDIED WALNUTS | FRESH AND DRIED FRUIT | ASSORTED OLIVES | SEASONAL CHUTNEY | ASSORTED CRACKERS
MINI GRILLED CHEESE AND TOMATO SOUP STATION
GOOEY GOURMET GRILLED CHEESE | ROASTED TOMATO AND BASIL SOUP SHOOTER
FIRST COURSE
AUTUMN CAPRESE | ROASTED DELICATA SQUASH | FRESH MOZ | ARUGULA | TOASTED WALNUT VINAIGRETTE
SECOND COURSE
BUTTERNUT SQUASH RAVIOLI | SAGE BROWNED BUTTER | PARMESAN | CHIVE
THIRD COURSE
SEARED AIRLINE CHICKEN BREAST | LEMON HERB PAN JUS | SMOKED SWEET POTATO PURÉE | CHARRED BRUSSELS SPROUTS
BREAD BASKETS WITH WHIPPED BUTTER FOR EACH TABLE
MINI DESSERT TRIO
6 INCH COUPLE’S CAKE (LEMON FILLING)
MINI CANNOLI WITH CRUSHED PISTACHIO AND MINI CHOCOLATE CHIPS
CARAMEL APPLE CRISP WITH VANILLA ICE CREAM
DOUBLE CHOCOLATE GOOEY BUTTER CAKE BITES
Festive Italian Family-Style Dinner
Inspired by the bride’s big Italian family dinners, this menu for 75 guests at The Dogwood created a convivial atmosphere that carried on straight to the dance floor.
PASSED HORS D'OEUVRES:
WILD MUSHROOM ARANCINI | GOAT CHEESE AND THYME DIPPING SAUCE
CAPRESE TARTLET
PROSCIUTTO-WRAPPED MELON | BALSAMIC DRIZZLE
FIRST COURSE
HEIRLOOM WATERMELON | ARUGULA | FETA | CITRUS VIN | BALSAMIC PEARLS
GRILLED PEACH | ARUGULA | CRISPY PROSCIUTTO | RICOTTA | BASIL | CHAMPAGNE VIN
SECOND COURSE
RED WINE BRASIED SHORT RIBS WITH REDUCTION OVER PARMESAN POLENTA
SEARED SALMON WITH ITALIAN SALSA VERDE
CREAMY LEMON PASTA WITH PARSLEY AND CHILI FLAKE
ROASTED BROCCOLINI
CANNOLI FILLING STATION
CANNOLI SHELLS | CLASSIC MASCARPONE AND RICOTTA FILLING | STRAWBERRY FILLING
WITH: CRUSHED PISTACHIO | MINI CHOCOLATE CHIPS | CANDIED CHERRIES | SPRINKLES
sT lOUIS-CENTRIC food stationS nON-PROFIT GALA
This high energy Non-Profit Gala for 150 people at The Dogwood showed off The Lou’s most iconic neighborhoods and food heritage to out of town guests.
THE FOREST PARK PICNIC
LOCAL AND IMPORTED CHEESE | CRUDITÉ | SEASONAL DIPPING SAUCES AND SPREADS | SPICED HUMMUS | FRESH AND DRIED FRUIT | ASSORTED OLIVES | SEASONAL CHUTNEY | ASSORTED CRACKERS HERBED PITA CRISPS WITH HOUSE SMOKED MAPLE GLAZED SALMON WITH HORSERADISH SAUCE, CAPERS, LEMON, TOMATOES AND CROSTINI
THE BEVO MILL BAVARIAN STATION
HOUSE GERMAN CHICKEN SAUSAGES | CHICKEN SCHNITZEL BITES WITH LEMON | HOUSE SOFT PRETZEL BITES | BEER CHEESE BÉCHAMEL | ASSORTED MUSTARDSWITH BAVARIAN BEER SIPPERS
THE SOULARD SHRIMP AND GRITS BAR
OUR SIGNATURE NEW ORLEANS-STYLE SHRIMP AND ANDOUILLE SAUCE SERVED OVER SMOKED GOUDA GRITS
SERVED WITH: SEASONED RED BEANS VV | FRIED OKRA | SCALLIONS | BUTTERMILK CORNBREAD | CREOLE BUTTER
THE HILL TOASTED RAVIOLI BAR
HOUSE MADE TOASTED RAVIOLI: CLASSIC BEEF | CHEESE | SPINACH ARTICHOKE
SERVED WITH: MARINARA | LEMON BASIL AIOLI | PARMESAN
GOOEYBUTTER CAKE BAR
CLASSIC GOOEY BUTTER CAKE | DOUBLE CHOCOLATE GOOEY BUTTER CAKE | FRESH BERRIES
HAVANA NIGHTS non-profit gala
Bright tropical florals, a live band and authentic Cuban cuisine from our Chefs transported guests at this fundraising gala for 300 at The Sheldon to Havana for the evening.
HORS D’OEUVRES STATION
A FESTIVE AND COLORFUL HORS D'OEUVRES STATION FEATURING:
CUBANO SANDWICH SLIDERS
GUAVA AND CREAM CHEESE PASTRY PUFFS
PICADILLO BEEF EMPANADAS
PLUS: LOCAL AND IMPORTED CHEESE | FRESH FRUITS INCLUDING TROPICAL | OLIVES | ASSORTED CRACKERS PLANTAIN CRISPS | MANGO SALSA | BLACK BEAN HUMMUS
PASSED HORS D’OEUVRES
SHRIMP AL AJILLO SKEWERS
BACON-WRAPPED PLANTAINS | GUAVA DIPPING SAUCE
TOSTONES | MARINATED MUSHROOMS | AVOCADO CREMA
FIRST COURSE
GRILLED PINEAPPLE | MIXED GREENS | PICKLED RED ONION | ORANGE HONEY VINAIGRETTE
SECOND COURSE
ALL ENTREES SERVED WITH BLACK BEANS, RICE AND FRIED SWEET PLANTAINS
ROPA VIEJA - TENDER STEWED BEEF SEASONED WITH ONION, PEPPERS, BAY LEAF AND CUMIN
MOJO MAHI - MARINATED AND SEARED MAHI WITH CITRUS JUICE, GARLIC AND HERBS
MINI DESSERT TRIO STATION
MINI COFFEE FLANS | RICE PUDDING WITH MANGO | CHOCOLATE KAHLUA MOUSSE IN DARK CHOCOLATE CUPS