DINNER RECEPTIONS

Hors d’oeuvres Can be passed or displayed | By the piece | Minimum 25 pieces each

GOURMET FLATBREAD: • Southwest Vegetable Quesadillas with Pepper Jack Cheese and Chipotle Aioli • Caramelized Onions, Goat Cheese and Arugula Pesto • Goat Cheese Crostini with Honey Strawberry • Smoked Chicken, Avocado, Bacon, Chipotle Aioli, Pepperjack • Spinach, Brie and Tomato Tart Cheese • Chickpea and Cucumber, Pickled Onion, Soft Pita • Oven Cured Tomatoes with Fresh Ricotta, Soppressata, Hot Sausage and Fresh Mozzarella • Avocado Toast with Grilled Baguette and Cilantro Relish • Baby Portobello Mushroom, Roasted Garlic, Boursin, and • Taleggio and Caramelized Onion Crostini Parmesan • Arancini with parmesan and wild mushrooms Inquire for our seasonal flatbreads • Steam Bun with Shiitake Mushrooms, Hoisin, Pickled Cucumber and Onion GOURMET SLIDERS: • Pumpkin Soup Shot with Roasted Pinenuts and Shaved Parmesan

• Black bean veggie sliders with pepperjack cheese, smoked • Seasonal Gazpacho tomato relish and avocado crema • Traditional Mini Pierogie with Caramelized Onion Sour Cream • Beef Sliders with Cheddar, Tomato, Lettuce, Dill Pickles and • Tomato Soup shot with Grilled Cheese 1,000 Island Dressing • Beef Sliders with BBQ, Fried Onion and Blue Cheese Crumbles PORK, POULTRY, BEEF: • Turkish Lamb Sliders with Moroccan Olive Relish and Tzatziki • Smoked Pork Cuban Sandwich, Ham, Swiss Cheese, • Miniature Chicken Pot Pie Mango Mustard, Pickle • Thai Peanut Chicken Satay • Turkey Burger with Smoked Bacon and Caramelized Onion Aioli • Spicy Chicken Tostada with Chimichurri and Avocado • Buffalo Chicken Slider with Lettuce and Blue Cheese Crumbles • Fried Green Tomatoes topped with Garlic Aioli and Pepper Bacon • Crab Cake Po’ Boy Sliders with Roasted Red Peppers and Cajun • Pulled Pork Quesadilla with Avocado Crema Remoulade • Yakatori Chicken with Soy and Ginger Glaze, Sesame • Pepper Jack stuffed Chicken wrapped in Bacon VEGETARIAN: • Braised Brisket Taco with Pickled Red Onion and Cilantro • Baby Artichoke Bottom stuffed with Vegetables, Goat Cheese • Roasted Chicken Salad and Stirfry Spring Roll with Mint and Basil and Tomato Confit • Grilled Chicken and Andouille Skewers • Mini Vegetable Crudite with Yuzu Goddess Dip • Chicken and Chorizo Puff, Cilantro Remoulade • Risotto Cake with Grilled Portobello Caponata • Slow Roasted Pork with Apple Fennel Relish and Crisp Tortilla • Heirloom tomato and Burrata on Fried Wonton • Chicken Tortilla with Jack Cheese Soup Shot • Deviled Egg with fine herbs(Add Caviar $3.95) • Chicken Hibachi Skewer with Pineapple and Red Pepper • Warm Brie en Croute with Port Poached Figs • Duck with Cherry Compote and Pastry Crust • Bruschetta with Roasted Pepper Spread and Kalamata Tomato • Short Rib and Potato Latke with Caramelized Onion Relish • Mini Beef Wellington with Wild Mushrooms • Tiny Boursin and Tomato Grilled Cheese Sandwiches on Brioche with Toasted Shallots • Parma Kielbasa and Kraut stuffed “Pierogie” Croquette with Penn Pilsner Mustard Sauce • Ratatouille Stuffed Mushroom Caps with Pecorino Hors d’oeuvres continued Displays PORK, POULTRY, BEEF: Minimum 25 people per station • Roasted Filet of Beef on a Garlic Crostini with Horseradish Cream and Toasted Shallots TRADITIONAL ANTIPASTO: • Rosemary Beef Tenderloin with Roasted Peppers and a Porcini • Soppressata, Genoa Salami, Pepperoni and Prosciutto Balsamic Glaze Artisanal Cheeses • Selection of Imported Marinated & Cured Olives • Maple Glazed Duck Breast on a Sweet Potato Scone with Pecan-Pumpkin Butter • Crostini and Assorted Crakers • Pickled Red Onions • Grape Clusters, Dried Fruit, Toasted Whole Almonds SEAFOOD • Fig Jam, Hot Honey, Garlic Dill Grain Mustard • Shrimp Ceviche with Citrus and Cilantro

• Roasted Crab Taco, Manchego-Tomato Sauce NAPA STYLE CHARCUTERIE: • Shrimp Salad on Chive Biscuit • Artisanal Cheeses • Crab Salad with Wonton Crisp and Citrus Gelée • Baked Brie with Fig Preserves and Toasted Almonds in Puff Pastry • Ahi Tuna Tartare with Wonton Crisp and Wasabi Cream • Soppressata, Genoa Salami, Prosciutto, and Pepperoni • Mini Curried Crab Cakes with Mango-Chili Chutney • Crostini, Assorted Crakers, and Toasted Brioche • Smoked Salmon Gougère with Dill Sour Cream • Fig Jam, Hot Honey, and Garlic Dill Grain Mustard • Coconut Shrimp with Spicy Mango Chili Sauce • Olive Tapenade • Marinated Cured Olives • Smoked Slamon Cake with Egg, Remoulade and Dill on Toasted Rye Crouton • Caprese Salad • Eggplant Roulade • Grilled Lobster Salad with Scallion Relish and Saffron Aioli • Pickled Red Onion • Seared Scallop with Aioli, Cilantro Salsa Verde, Crisp Tortilla DIPS AND SPREADABLES: • Lobster Bisque with Cognac Cream Soup Shot Select 3. Served with Crostini, Tortilla Chips, and Pita Crisps • Grilled Petite Lobster Roll • Warm Parmesan & Artichoke Fondue • Buffalo Chicken Fondue • Warm Spinach, Parmesan & Goat Cheese Fondue • Classic Roasted Garlic Hummus • Mediterranean Salsa with Tomatoes, Cucumber, Feta and Red Onion • Kalamata Olive Tapenade • Chile Con Queso and Pico de Gallo • Roasted Red Pepper Hummus • Baba Ghanoush • Guacamole

ARTISAN CHEESES: • Artisanal Cheese • Grape Clusters and Dried Fruits • Fig Jam, Hot Honey, and Garlic Dill Grain Mustard • Crostini and Assorted Crakers Displays Continued Minimum 25 people per station

FRESH FRUITS AND BERRIES: RISOTTO STATION: • Seasonal Fresh Fruit Prepared with your choice of two of the following: • Roasted Butternut Squash VEGETABLE CRUDITE: • Blistered Corn Risotto • Roasted Garlic Hummus & Housemade Buttermilk Ranch • Wild Mushroom • Three Cheese and Spinach FLAME ROASTED VEGETABLES AND MARINATED MUSHROOMS: • Add Grilled Shimp (add $3) • Balsamic Drizzle • Add Grilled Chicken (add $2)

CHIP AND DIP BAR: ICED SEAFOOD DISPLAY: • Housemade Pita Crisps and Sea Salt Potato Chips • Jumbo Gulf Shrimp • Caramelized Onion Dip and Roasted Garlic Spinach Dip • Crab Legs • Oysters on the Half Shell • Cocktail, and Rémoulade Sauces and Tarragon Cream SALAD STATION ENHANCEMENT: • Lemon Wedges Add to an existing station. Choose one of the following: • Hearts of Romaine with Caesar Dressing, Garlic Croutons, GOURMET SLIDERS STATION: Toasted Pine Nuts, Tomato Confit • Baby Spinach with Oranges, Hard-Boiled Egg, Red Onion, Choose two of the following: Warm Bacon Vinaigrette • Black Bean Veggie Sliders with Avocado Crema • Southwest Caesar with Grilled Corn, Black Beans, Queso • Beef Sliders with Cheddar, Tomato, Lettuce, Dill Pickles, Fresco and Roasted Peppers, Chipotle Caesar Dressing 1,000 Island Dressing • Chopped Wedge Salad with Cherry Tomatoes, Red Onion, • Beef Sliders with BBQ, Fried Onion and Blue Cheese Pepper, Bacon and Bleu Cheese Crumbles, Green Goddess Crumbles Dressing • Crab Cake Po’ Boy Sliders with Cajun Rémoulade • Mixed Greens with Radishes, Baby Cucumbers, Fresh • Turkey Burger with Smoked Bacon and Caramelized Onion Tomatoes, Roasted Beets, Goat Cheese with Herb Aioli Vinaigrette Dressing • Buffalo Chicken Slider with Lettuce and Blue Cheese • Toasted Farro with Grilled Vegetables and Lemon Herb Crumbles Dressing • Turkish Lamb Sliders with Moroccan Olive Relish and Tzatziki on Flatbread LEMON-DILL MARINATED HOUSE-SMOKED • Smoked Pork Cuban, Swiss Cheese, Dijon Mustard, Pickle SHRIMP DISPLAY: • Served with Chips, Garlic Aioli and Ketchup • Cocktail Sauce • Lemon Wedges GOURMET MAC ‘N’ CHEESE BAR: Three French Cheese Béchamel Sauce with the following toppings: • Slow Roasted Tomato Confit • Applewood Smoked Bacon • Shredded Rotisserie Chicken • Wild Mushroom and Braised Shallot Ragout • Hot Sauce & BBQ Sauce Chef Prepared Small Plates & Action Stations Each station requires Chef Attendants | The number of attendants is based on your guest count

STREET TACO STATION: PASTA STATION: ASIAN STYLE STEAMED BASS: Choose two of the following: Penne and Campanelle Pastas with your selection of two of the following sauces: • Sweet Soy, Shiitake Mushrooms, • Tacos Al Pastor — Adobo Pork with Scallions Pineapple, Onion, Lime and Cilantro • Tuscan Pesto Cream • Gingered Jasmine Rice • Carne Asada — Marinated Steak, • Traditional Bolognaise Avocado, Onion, Lime and Cilantro • Ala Vodka CEDAR PLANK SALMON: • Shrimp Fajita — Grilled Shrimp, • Fresh tomato, Basil & Olive Oil Peppers, Onions and Cilantro Cream • Prosciutto, Portobello, and Red Sauce • Micro Greens and herbs Sauce • Roasted Garlic and Basil Alfredo • Topped with Grains, Nuts and Dried • Smoked Fish Tacos — Cabbage Slaw, Berries with Champagne Vinaigrette Upgrade to Fresh Pasta, select two: Lime Cilantro Cream Sauce and Pico De Gallo • Pappardelle SEARED SEA SCALLOP: • Grilled Fish Tacos — Grilled Fish, • Linguini • Saffron Aioli, Charred Scallion and Cabbage, Mango Salsa and Avocado • Bucatini Chorizo • Pollo Tacos — Grilled Chicken, Pico De • Cavatelli Gallo, Onions and Lime Cilantro Cream ROASTED COD: All accompanied by Shaved Parmesan Sauce • Roasted Seasonal Beets, Fresh Greens Cheese, Chili Flakes, and Focaccia Bread • American Tacos — Ground Beef, • Whipped Goat Cheese and Lemon Lettuce, Tomato, Sour Cream and CHICKEN MEDITERRANEAN: Tarragon Sauce Shredded Cheese • Roasted Tomato, Feta Cheese, Arugula • Ground Eggplant with Avocado, Onion, Pesto, and Toasted Orzo Salad HERB GRILLED SHRIMP: Lime, and Cilantro • Fennel Salad, Citrus and Crisp ACHIOTE MARINATED PORK Pancetta SHANGHAI CHICKEN: TENDERLOIN: • Stir Fry over Jasmine Rice, Bok Choy • Cornbread Pancake, Apple Slaw, Stir Fry Carolina Style BBQ Sauce

Served in mini Chinese to-go containers STEAK AU POIVRE: • Seared Sirloin, Brandy Peppercorns THAI NOODLE BOWL: Sauce • Rice noodles, Red Curry Sauce and • Roasted Potatoes with Lemon Aioli and Sesame Ginger Sauce a Bistro Salad • Chicken and Beef Skewers • Red Bell Pepper, Scallions, Broccoli, CABERNET BRAISED SHORT RIBS: Shiitake Mushrooms, Shredded Carrots • Goat Cheese Polenta, Sautéed Greens, • Crushed Peanuts and Lime Wedges Roasted Tomato Relish

ROASTED CHICKEN SALTIMBOCCA: SLICED ROASTED BEEF • Chicken Stuffed with Basil, Fontina and TENDERLOIN: Prosciutto • Olive Oil Mashed Yukon Gold Potatoes, • Garlic Roasted Potatoes, Tomato- Demi Balsamic Reduction • Roasted Brussel Sprouts and Crisp Mushrooms Dinner Buffet Minimum of 25 guests | All Buffets Include Fresh Baked Breads & Sweet Cream Butter | Iced Tea & Ice Water

PICNIC BUFFET:

• Traditional Coleslaw • Fried Chicken THE COOKOUT: • Summer Watermelon Salad • Vegetarian Baked Beans • Mixed Greens Salad, Grape • Rotisserie Style • Macaroni Salad • Miniature Cornbread Tomatoes, Cucumbers, Shaved Barbequed Quartered Red Onions, Julienned Carrots, Chicken • German Potato Salad • Grilled Vegetables and Balsamic Vinaigrette and Corn on the Cob • Grilled Baby Back Ribs • Barbequed Smoked Brisket Ranch Dressing • Cherrywood Smoked • Heirloom Tomato Salad with Barbequed Salmon THE TAILGATER: Feta Cheese and Mint • Roasted Cauliflower, • Cucumber and Dill Salad • Three Grain Veggie Burgers • Traditional Potato Salad with Parmesan, Parsley, Egg • Orzo Salad with Roasted • Breadworks Brioche Buns Grilled Spring Onion Tomatoes, Provolone, and Gourmet Hot Dog Rolls Butter Salami and Herb • Ketchup, Mustard, Relish Vinaigrette REGIONAL SPECIALTIES: • Lettuce, Sliced Tomato, • Grilled All Beef Hot Dogs Sliced Red Onion, Pickles • Chopped Salad with Tomato, • Pork Tenderloin “City • Hamburgers • Assorted Sliced Cheeses Bacon, Red Onion and Blue Chicken” Cheese • Egg Noodle Haluski CLASSIC BUFFET: • Parma Kielbasa with Sauerkraut with Fried Pork Belly • Homemade Potato and Cheese • Stuffed Cabbage with • Mixed Field Green Salad • Chicken Piccata Pierogies Tomato Sauce with Ranch and Lemon • Roasted Marble Potatoes Herb Vinaigrette • Sautéed Seasonal • Quinoa and Roasted Vegetables UNION BUFFET : Tomatoes, Feta and Grilled • Assorted Artisan Rolls Scallions Salad • Caesar Salad with Parmesan • Herb Crusted Chicken Cheese and Garlic Croutons with Mushroom MEXICAN TERRITORY BUFFET: • Tomato, Cucumber and Red Cream Sauce Onion Salad with Parsley Red • Buttermilk Mashed • Smoked Jalapeno Caesar Salad • Grilled Beef and Chicken Wine Vinaigrette Potatoes with Roasted Peppers and Spicy Fajitas with Soft Flour Croutons Tortillas, Pico de Gallo, • Honey Bourbon Glazed Pork • Steamed Seasonal Fire Roasted Salsa Loin with Apple Relish Vegetables with Herb • Grilled Corn, Jicama and Black Butter Bean Salad • Shredded Cheddar, and • Classic Queso Dip with Crisp Sour Cream Tortilla Chips and Salsa Verde • Spanish Style Rice and Refried Beans Dinner Buffet continued Minimum of 25 guests | All Buffets Include Fresh Baked Vegetarian Buffet Enhancements Breads & Sweet Cream Butter | Iced Tea & Ice Water Vegetarian Entrées can be added to any existing buffet

CUSTOM CLUB BUFFET: • Butternut Squash Ravioli Micro Herb Salad with Slow-roasted Ricotta Brown Butter Cream & Toasted Pine Nuts Starters: Select One • Eggplant Parmesan • Traditional Coleslaw Breaded Eggplant, Marinara and Provolone Cheese • Mixed Greens Salad • Griddled Tofu • Caesar Salad Thai Jasmine Rice, Stir Fried Vegetables, Sweet Chili Sauce • Tomato, Cucumber, and Red Onion Salad with Parsley Red Wine • Blistered Corn Risotto Vinaigrette Roasted Wild Mushrooms, Baby Root Vegetables, Sauce Soubise • Cucumber, Red Onion, Dill spinach salad with Lemon vinaigrette • Sun Dried Tomato Orzo salad • Fresh Fruit bowl Plated Dinner Choice of two entrées plus a vegetarian meal. Entrées: Choice of two or three Sides: Choice of three Pre-orders are required. • Chicken Picatta • Au gratin Potato The client must provide placecards which note each guests’ • Stuffed Chicken Saltimbocca • Chive Whipped Potato entrée selection. Water, iced tea and fresh baked rolls with • Crusted Dijon/Tarragon • Roasted Marble Potato sweet cream butter included. Chicken Breast • Roasted Seasonal • Sliced Roasted Turkey Breast Vegetables First Course • Red wine Braised Beef Tips • Honey Glazed Carrots • Beef Stroganoff SOUP: Choose one for all guests. • Braised Short Rib • Haricot Vert Almandine • Tomato Basil Soup with Goat Cheese Grilled Crostini • Bourbon Honey Glazed Pork • Broccolini Loin • Roasted Cauliflower with • Potato - Leek Soup with Caramelized Shallots and Crisp Pancetta • Citrus Fennel Salmon Grilled Scallion Butter • Housemade Minestrone with Parmesan and Pesto • Shrimp Scampi • Herbed Rice Pilaf • Butternut Squash with Green Apple Relish • Baked Herb crusted Cod • Traditional Wedding Soup with Orzo and Parmesan

CARVING STATION ENHANCEMENTS: Can be added to an SALAD: Choose one for all guests. existing buffet • Baby Greens, Manchego Cheese, Endive, Almonds, Pear Vinaigrette • Prime Rib • Grilled Hearts of Romaine, Garlic Herb Dressing, Grated Piave Cheese, and Grilled Croutons • Beef Tenderloin • Spring Greens Salad, Seasonal Tomatoes, Mozzarella with Basil • Bone-in Ham Pesto Vinaigrette • Turkey Breast • Baby Greens, Port Poached Pears with Pecan Crusted Goat Cheese and Mission Fig Vinaigrette

POULTRY: • Roasted Chicken Breast stuffed with Prosciutto, Fontina and Sage • Pan Seared Chicken with Pennsylvania Mushrooms ENTRÉES CONTINUED... Plated Dinner | Duo Plate Options Choose two entrées plus a vegetarian Choose one for all guests

• Pan Seared Chicken Breast with Mushroom Cream Sauce PORK: Seared Salmon with Caper Butter • Pork Loin Stuffed with Cornbread and Sausage, topped with • Rosemary Rubbed Filet of Beef, Paprika Demi-Glace Apple Fennel Relish and Apple Cider Jus Lemon Roasted Shrimp • Steak House Style Pork Chop with Caramelized Apples and • Grilled Filet of Beef, Shallot Demi Creamed Leeks Citrus Roasted Scallops with Tarragon Shallot Sauce BEEF & MORE: • Grilled Petite Filet with Béarnaise • Herb Grilled Filet of Beef with Red Wine Demi-Glace Butter Poached Lobster • Sliced Beef Tenderloin with Wild Mushroom and Leek Demi- Glace with Minced Chive SIDES: Select two • Cabernet Braised Short Rib with Gremolata and Roasted • Parmesan and Rosemary • Pureed Sweet Potatoes with Vegetable Bordelaise Fingerling Potatoes Candied Pecans • Grilled Hangar Steak with Roasted Shallot Demi-Glace • Smoked Cheddar Polenta • Roasted baby root vegetables • Roasted Lamb Loin with Garlic Crema, Lamb Jus and Mint • Haricot verts • Honey and thyme glazed carrots Chutney • Chive, Dill or Boursin • Grilled Veal Chop with Basil, Roasted Tomato and Prosciutto Mashed Potatoes • Roasted seasonal vegetables • Quinoa and Caramelized • Curried Cauliflower SEAFOOD: Onion • Broccolini ith Garlic and • Herb Crusted Salmon with Citrus Thyme Fennel Puree • Herbed Risotto Olive Oil • Roasted Sea Bass with Artichoke Sauce • Jumbo Lump Crab Cakes with Artichoke and Chive Beurre Blanc Dessert • Seared Sea Scallops with Tarragon and Shallot Sauce If desired, choose one for all guests VEGETARIAN SELECTIONS: • Apple Cheesecake with Streusel Crumb Topping and Caramel Sauce • Butternut Squash Ravioli with Goat Cheese, Thyme, and Brown • Premium Almond Cake filled with Praline Buttercream topped with Butter Sauce Sugared Almonds • Potato and Leek Tart with Roasted Cauliflower and Broccoli, • Mocha Pot du Crème topped with Whipped Cream, Espresso Sautéed Bitter Greens, Caper Vinaigrette Macaroon and Chocolate Covered Espresso beans • Wild Mushroom Lasagna with Porcini Pasta, Wild Mushrooms, • Chocolate Chambord Mousse Cake with Raspberry Coulis Ricotta Parmesan and Béchamel • Pear Panna Cotta with Red Wine Gelée • Grilled Tomato Marinated Zucchini with Creamy Cannellini • Warm House Made Brioche Bread Pudding smothered in Bourbon Beans, Charred Artichokes, Radishes, Fennel, Black Olives, Caramel Sauce with Spiced Candied Pecans Sweet Pepper Vinaigrette • Vanilla Crème Brûlée topped with Whipped Cream and Fresh Berries • Blistered Corn Risotto with Roasted Wild Mushroom, Baby Root Vegetables, and Sauce Sorbise • Lemon Tart with Fresh Berries and Whipped Cream • Peach Blueberry Cobbler PLANNING: SERVING WARE:

• All menus are subject to 21% service charge, 7% sales and • Standard glassware, chinaware, silverware and serving dishes liquor tax. and ware are included with your selections. • Menu selections and estimated guest counts are required a • Any request for catering equipment above what is currently in minimum of three weeks in advance. stock may require a rental fee. Culinaire will handle all rentals and directly bill the client. • A 30% deposit is required at the time of signed contract • Please notify the catering sales manager of any food allergies or dietary restrictions when you place your order.

SERVICE TIMING: ADDITIONAL FEES:

• All Buffets are served for 1½–2 hours, depending on guest • Additional fees include linen rental, extra labor (Chef size. Additional time will accrue additional cost. attendants, passed items, bartenders), equipment rental and • Due to food safety regulations, the removal of leftover food is dessert fees (for desserts not purchased through Culinaire) not permitted • Linen is required for all events and will be rented at additional cost. • Culinaire will handle all rentals and directly bill the client.

[email protected] Carnegie Science Center One Allegheny Avenue • Pittsburgh, PA 15212