Mapleside Farms Catering Menu 16888 Pearl Road • Strongsville, Ohio 44136 • 440.845.0800 www.taste-food.com TABLE OF CONTENTS COMPANY POLICIES RISE AND SHINE BREAKFAST DECORATIVE DISPLAYS HORS D’OEUVRES - SEAFOOD AND CEVICHE SPOON BAR ACTION STATIONS FUSION AND TAPAS ACCOMPANIMENT DISHES DINNER ENTREES - CLAM BAKES AND SUMMERTIME FAVORITES - SWEET ENDINGS LATE NIGHT SNACKS BEVERAGES AND BAR SERVICE - WHAT MAKES A TASTE OF EXCELLENCE DIFFERENT? Our passion and devotion to hospitality. At each step of the planning process there is a professional to guide and assist you. Our planners and sales sta are supported by a team of experts in event execution and management, who review every detail in building an event. We bring to the table skill and attention, new and distinctive. No detail is considered inconsequential while we work to translate the vision in your mind’s eye into reality. Entertaining for business needs or entertaining for social events. We believe every bite of food should be A Taste of Excellence. Please keep in mind that the items in our menu are merely suggestions. We will gladly custom design your personalized menu and take responsibility for all support services such as china, silverware, glassware, linens, tables, chairs, tents, valet parking, entertainment and much more. CATERING POLICIES All menu prices are based on guests or more. For liability reasons, we do not permit outside food, with the exception of wedding cake, to be present at our catered events. If you have questions concerning this policy please contact our consultants. DELIVERY/PICK UP SERVICE All of our ne foods are available for delivery/pick up service. A ten-person minimum is required for all deliveries. A delivery charge will apply to all orders and is determined by location. STAFF Service sta is available at a rate of $. per hour per server and $. per hour per bartender. A minimum of four hours per sta member, including set up and break down time. Additional sta charges may be applied for events on holidays. SECURING YOUR DATE Payments are dues as follows: • % of estimated contract or $., whichever is greater, is due to secure date • % of estimated contract due sixty (6) days before the event • Remaining estimated balance due ten () days before the event Due to the high demand of our exclusive venue locations and the limited amount of dates available, in the event of cancellation within sixty days of the scheduled event, customer shall be liable for liquidated damages equal to the amount deposited with A Taste of Excellence Catering. For cancellations more than sixty days from the scheduled event, customer shall be liable for liquidated damages equal to the amount deposited with A Taste of Excellence Catering. FINAL GUARANTEE A nal guaranteed guest count would be required not less than seventy-two () hours prior to the event. No allowances will be made for numbers less than the guaranteed count. Employees of A Taste of Excellence Catering will be provided at an hourly rate of $. per hour per server and $. per hour per bartender. A Taste of Excellence Catering sta will service your event from three () hours before your guests' arrival and will stay for breakdown one () hour after your contracted end time. If A Taste of Excellence Catering employees are required outside of the contracted hours due to “request by client” for extended time, client will be billed an additional $. per hour (to the nearest quarter hour) per server and $. per hour (to the nearest quarter hour) per bartender the following business day. A Taste of Excellence Catering shall have no liability of any kind for any failure to perform herein due to re, ood, earthquakes, accidents, strikes or other labor disputes or any other act or event beyond its control. MINIMUMS A minimum of guests is required for all full-service catered events. All events below the guest minimum may be subject to a % service charge. Food and beverages cannot be based on less than 8 percent of your total guests attending. METHOD OF PAYMENT A Taste of Excellence Catering gladly accepts all major credit cards including Visa, Master Card and Discover. Cash, personal and company checks are also accepted. RISE & SHINE BREAKFAST CLASSIC CLASSIC BREAKFAST EXECUTIVE CONTINENTAL SPECIAL BREAKFAST SPECIAL BREAKFAST Fresh sliced fruit Fresh sliced fruit Oven-fresh danishes Assorted breakfast pastries Assorted breakfast pastries Giant muns Scrambled eggs Hickory smoked Hickory smoked bacon Bagels with cream cheese and bacon Maple sausage links preserves Maple sausage links Home fried potatoes Coee service Home fried potatoes Orange & cranberry juice Orange and cranberry juice Orange and cranberry juice Coee service $6. PER PERSON Coee service $. PER PERSON OMELET STATION EXECUTIVE CONTINENTAL Substitute breakfast strata or Sautéed to order with choice of: individual breakfast frittata for an Toppings: BREAKFAST additional $2.00 per person Oven-fresh danishes Sliced mushrooms Giant muns Chopped onions Bagels with cream cheese and Sweet bell peppers preserves Tomatoes Fresh sliced fruitCoee service Asparagus tips Orange and cranberry juice Bacon $. PER PERSON Sausage Ham Assorted cheeses $6. PER PERSON DECORATIVE DISPLAYS CRUDITÉS WHOLE BAKED BRIE An array of whole and fresh cut market vegetables A whole wheel of French brie cheese wrapped in pu dramatically displayed with our creamy vegetable dip. pastry. Decoratively garnished and topped with a pecan praline sauce (will feed 40-50 people). $. PER PERSON $. PER WHEEL FRESH FRUITS Seasonal whole and fresh cut fruits with our famous ANTIPASTI DISPLAY walnut fruit dip. Displayed in dramatic fashion with an Imported and domestic cheeses, salami, pepperoni, array of color. prosciuto, capicola and sopresetta, asparagus, marinated tomatoes with feta cheese, green bean salad with bacon, $. PER PERSON red onion and sun-dried tomatoes, artichoke and mushroom salad, creamy cucumber salad, grilled portabella mushrooms, zucchini, squash, eggplant and IMPORTED & DOMESTIC CHEESES honey glazed carrots, re-roasted red peppers, assorted olives, hummus, tabbouleh, tuna salad, bualo Cheeses showcased from all over the world, including mozzarella with tomatoes and fresh basil. Decoratively America. Displayed on colorful marble with assorted displayed and garnished an assortment of breads, crackers and fresh grapes. crackers, crostini and pita chips. $. PER PERSON Whole Atlantic poached salmonfor guest counts of 100 or more. ARTISAN CHEESE BOARD $. PER PERSON Gourmet cheeses to include 4-year-old cheddar, Fontina, $. FOR GUEST COUNTS gruyere, gouda, buttermilk bleu, brie and goat cheese. Displayed with crackers, crostini, dried fruits and nuts. UNDER PEOPLE $. PER PERSON BREADS & SPREADS Assorted artisan breads, pita chips, crostini and crackers, CHAUCUTERIE BOARD rosemary and garlic infused oils, kalamata olive and Dried and smoked meats to include prosciutto, sun-dried tomato tapenade, hummus, hot artichoke dip, soppresseta, and aged salami. Displayed with assorted creamy spinach dip and whole roasted garlic. olives, mustards and marmalades. Decoratively displayed and garnished. $. PER PERSON $6. PER PERSON HORS D'OEUVRES piece minimum per selection HOT ASSORTED COLD ASSORTED Bruschetta topped with fresh basil, mozzarella and plum Negamaki – Beef tenderloin wrapped around a grilled tomatoes scallions with a teriyaki glaze Bruschetta topped with artichoke, spinach and Melon wrapped with prosciutto ham mozzarella cheese Beef satays with pickled red onion and cucumber slaw Mushrooms lled with three cheeses and fresh nutmeg Asparagus wrapped in prosciutto with a balsamic drizzle Date almond rumaki Slow-roasted roma tomatoes with Boursin cheese on “Whimpies” mini Burger on white bread croute with crostini ketchup, onion & pickle relish Deviled eggs with pickled celery Sesame chicken bites with fresh scallions & teriyaki sauce California bruschetta topped with avocado, crispy prosciutto, red pepper with key lime aioli Mushrooms lled with sweet Italian sausage New potatoes lled with herbed cream cheese and fresh Herb chicken tenderloins wrapped with basil and chives prosciutto ham Fresh fruit skewers with our exotic fruit dip (additional .25) Spinach and feta cheese in crispy phyllo dough Caprese skewers with a balsamic reduction Oriental potstickers with a soy plum sauce Grilled portabella mushroom atop a crostini with a Potato pancakes with sour cream and apples balsamic basil aioli Miniature cocktail reubens Wonton cone lled with an artichoke mousse and red pepper garnish Miniature egg rolls with duck sauce Bias cucumber rounds lled with whipped Boursin and Warm gorgonzola onion tarts fresh chives Brie and pine nut beggar purse Tomatoes stued with goat cheese and kalamata olive Artichoke bottoms with roasted chicken, sage and tapenade cheese (addition ¢) $. PER PIECE Wild mushroom and asparagus in a crispy wonton Thai chicken skewers with a ve spice peanut sauce Mini potato skins with Gruyere, pancetta bacon, sour cream and scallions Banana pepper poppers with a roasted red pepper remoulade Camebert and dried cherry pus Honey BBQ meatballs $. PER PIECE HORS D'OEUVRES piece minimum per selection HOT SEAFOOD FOR THE Crab fritters with zesty remoulade DISTINGUISHED PALATE Coconut shrimp with an orange chili sauce BBQ boneless short rib bites on a rosemary skewer Crab cakes with a spicy tartar and $. PER PIECE lemon zest VEGETARIAN MAKI Wonton cone served with a tuna Scallops Newburgh served in a mini ROLLS tartare and a wasabi crème fraiche bouche Cucumber, avocado,