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Hospitality Group king street HOSPITALITY GROUP CATERING SELECTIONS 2020 - 2022 A BRIEF INTRO about our team Led by the uber-talented Falta brothers, Derek + Craig, alongside skilled pastry chef, Travis Biernacki, King Street Hospitality Group’s culinary team is committed to providing locally sourced, high quality fare cultivated with care to please every palate. From creative canapés + interactive food stations to impressive multi-course dinners + intimate family-style meals, we offer fully tailored services for a memorable culinary experience. An exceptional selection of premium libations offers the perfect compliment to your menu. In addition to extraordinary catering + beverage, our knowledgeable, professional + accommodating staff provides unparalleled personalized service sure to make every moment delightfully enjoyable for you + your guests…cheers + bon appétit! A PEEK INSIDE our menus For a well-balanced meal to satisfy your guests’ hunger + their taste buds, craft your menu following these event catering formulas: SEATED PLATED RECEPTION COCKTAIL HOUR 3 or 4 passed hors d’oeuvres {required} 1 hors d’oeuvre display {optional} DINNER 2+ courses, including entree {required} LATE NIGHT 1 or 2 sweets {optional} 1 or 2 savories {optional} STATION STYLE RECEPTION COCKTAIL HOUR 3 or 4 passed hors d’oeuvres {required} 1 hors d’oeuvre display {optional} DINNER 2 or 3 small plate stations {required} LATE NIGHT 1 or 2 sweets {optional} 1 or 2 savories {optional} DROP-IN COCKTAIL PARTY EACH HOUR 3 or 4 passed hors d’oeuvres {required} 1 hors d’oeuvre display {optional} PLEASE NOTE Tax, service fee, labor, china, flatware + glassware are NOT included in menu prices + are dependent on guest count, selections, layout, timeline, etc. Please inquire for additional information. PASSED HORS D'OEUVRES | page 5 HORS D’OEUVRES DISPLAYS | page 6 SEATED PLATED RECEPTIONS | page 8 - 11 SMALL PLATE STATIONS | page 13 - 14 INTERACTIVE BUFFETS | page 16 LATE NIGHT BITES | page 18 BEVERAGE OFFERINGS | page 20 - 21 PASSED HORS D’OEUVRES | chef assembled + server passed passed hors d’oeuvres from the ocean + waterways selection of 3 | $12/person petite crab cake | lemon dill aioli selection of 4 | $15/person she crab soup shooter | lump crab, crostini additional selections | $3/piece crab rangoon | cream cheese, scallion smoked salmon canapé | crème fraîche, dill, caper shrimp + grits croquette | traditional remoulade applewood bacon wrapped shrimp | goat cheese, tomato jam crispy rock shrimp | sweet chili sauce mini lobster roll | tarragon aioli, pâte à choux fried oyster | traditional remoulade oyster on the half shell | champagne mignonette passed hors d’oeuvres from the farm + ranch fried green tomato | pimento cheese, bacon jam mini chicken + waffle | maple bourbon glaze, honey mustard southern deviled egg | pimento cheese, pickled okra, bacon crumbles prosciutto wrapped asparagus tips | balsamic glaze steak crostini | horseradish aioli, roasted red peppers, pickled onions beef tartare | truffle aioli, crostini duck confit crostini | brie, fig preserves mini “blt” bite | toast round, lemon aioli foie gras mousse | sour cherry gastrique, brioche honey baked ham | sweet potato biscuit, honey mustard passed hors d’oeuvres from the field + gardens fried green tomato | spicy remoulade southern tomato pie | parmesan, basil, scallion caprese skewer | mozzarella, tomato, basil polenta cake | goat cheese, sundried tomatoes mushroom tartlet | garlic herb cheese, shallot watermelon + feta bite | basil, smoked sea salt strawberry + mascarpone | honey, pistachio crumbs brie puff pastry | granny smith apple, honey, thyme chilled melon gazpacho shooter | ginger, mint butternut squash soup shooter | candied nuts HORS D’OEUVRES DISPLAYS | displayed for self-service CHILLED SEAFOOD | $20/person displayed for up to 1 hour oyster on the half shell black pepper vodka oyster shooter shrimp cocktail crab claw lemons, cocktail sauce, champagne mignonette, remoulade CHEESE + CHARCUTERIE | $20/person cured hams + salamis imported + domestic cheeses roasted + pickled vegetables cornichons, olives, mustard, berries, honeycombs, candied nuts artisanal assortment of crackers + crostinis SEATED PLATED RECEPTION | table side service select 1 of each desired course below guests will receive the same salad, soup + appetizer selection(s) of your choice BREAD + BUTTER | $3 artisanal selection SALAD | $10 select 1 if desired… heirloom tomato + burrata | arugula, basil oil, balsamic reduction traditional wedge | bacon, blue cheese, tomato, pickled onion, buttermilk ranch strawberry + goat cheese | arugula, almonds, champagne vinaigrette pear + gorgonzola | arugula, pickled onion, candied nuts, port vinaigrette roasted butternut squash | spinach, dried cranberries, almonds, poppy seed dressing classic caesar | romaine, crouton, parmesan SOUP | $8 select 1 if desired… she crab | sherry, lump crab lobster bisque | crème fraîche, chives curry cauliflower | crème fraîche potato | truffle oil, chives italian wedding | aged parmesan valencia tomato gazpacho | cucumber, cilantro APPETIZER | $12 select 1 if desired… whipped ricotta | roasted beets, arugula, pistachio, grilled baguette ricotta gnocchi | tomato + basil sugo, aged parmesan, arugula tuna carpaccio | cucumber, avocado, radish, ponzu seared scallop | corn panna cotta, roasted tomato, okra crab cake | heirloom tomato succotash, sweet corn cream shrimp + grits | pimento cheese grit cake, creole sauce SEATED PLATED RECEPTION | table side service select up to 2 entree courses below as the host, submit your guests’ preferred entree course 14 days prior to event place cards + detailed seating diagram also required in advance identical seasonal pairings required for groups >50 grilled bistro steak with chimichurri | $35 celery root puree baby carrots grilled bistro steak with port wine demi | $35 whipped potatoes haricot verts, roasted tomatoes filet mignon with bordelaise | $45 corn, leek, fingerling potatoes arugula filet mignon with bearnaise | $45 truffled potato puree roasted asparagus braised short ribs with cabernet reduction | $40 boursin whipped potatoes roasted brussels sprouts, honey chili vinaigrette, crispy shallots seared duck breast with orange ginger glaze | $40 carrot puree baby bok choy roasted airline chicken breast with pesto cream sauce | $35 parmesan polenta haricot verts roasted airline chicken breast with rosemary jus | $35 whipped potatoes mushrooms, cippolini onions, lardons pork tenderloin with smoked tomato caramel | $35 cauliflower puree roasted brussels sprouts pork tenderloin with calvados sauce | $35 sweet potato puree haricot verts note: sides are interchangeable + additional options continued on the next page... SEATED PLATED RECEPTION | table side service select up to 2 entree courses below as the host, submit your guests’ preferred entree course 14 days prior to event place cards + detailed seating diagram also required in advance identical seasonal pairings required for groups >50 shrimp + grits | $30 smoked sausage, peppers, onions sherry cream seared salmon with sundried tomato pesto | $35 roasted vegetable cous cous pea puree seared salmon with tomato confit | $35 chickpea puree roasted asparagus local catch with sweet corn cream | $45 heirloom tomato succotash herb pistou local catch with provencale sauce | $45 parmesan grits haricot verts duo of filet mignon + local catch with chimichurri | $55 boursin whipped potatoes haricot verts, roasted tomatoes ricotta gnocchi with pesto cream sauce | $30 zucchini, squash, tomatoes dressed arugula parmesan risotto | $30 asparagus, tomatoes, arugula sea salt focaccia fried artichoke with white wine sauce | $30 potato puree tomato, capers note: sides are interchangeable SEATED PLATED RECEPTION | table side service guests will receive the same dessert selection of your choice DESSERT | $10 select 1 if desired… chocolate budino | sea salt caramel, toasted hazelnuts strawberry mousse | shortcake, lemon basil sabayon butterscotch panna cotta | brûléed marshmallows, graham cracker tuille chocolate covered banana mousse | peanut brittle, caramel flourless chocolate torte | raspberry coulis, whipped cream white chocolate creme brûlée | berries STATIONS | chef composed small plates selection of 2 | groups <100 grilled bistro steak with chimichurri roasted carrots, parsnips selection of 3 | groups >100 haricot verts, roasted tomatoes $35/person teriyaki glazed steak jasmine rice seasame green beans braised short ribs with cabernet reduction {additional $5} parmesan polenta haricot verts ricotta gnocchi with short rib ragu barolo wine, tomatoes, mushrooms, sage dressed arugula salad lemon thyme grilled chicken with pesto cream sauce herb roasted new potatoes haricot verts, roasted tomatoes ginger chicken coconut rice haricot verts fried chicken with honey + hot sauce whipped potatoes homestyle green beans roasted pork tenderloin with maple dijon jus sweet potato puree roasted brussels sprouts, honey chili vinaigrette, crispy shallots roasted pork tenderloin with smoked tomato caramel garlic rice local field peas pulled pork with traditional bbq sauces four cheese mac celery seed slaw note: sides are interchangeable + additional options continued on the next page... STATIONS | chef composed small plates selection of 2 | groups <100 shrimp + grits andouille sausage, caramelized onions, bell peppers selection of 3 | groups >100 sherry cream sauce $35/person shrimp pasta with parmesan cream smoked sausage peas, tomatoes crab cakes heirloom tomato succotash sweet cream corn seared
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