bu•ku GLOBAL STREET FOOD 1228 HERITAGE LINKS DR • 919-435-1595 WWW.BUKUWAKEFOREST.COM • [email protected] Thank you for choosing bu•ku GLOBAL STREET FOOD for your special event! We look forward to creating a unique and memorable dining experience for you and your guests. Enclosed is a brief explanation of our concept, our contract information and our menu selections. Of course, we are happy to customize a menu that specifically suits your event! We look forward to working with you! merci, bu•ku! bu•ku GLOBAL STREET FOOD Event Package oUR CONCEPT AND SERVICE: bu•ku: GLOBAL STREET FOOD is a globally inspired approach to local dining that is as exotic as it is simple in its presentation of tastes and ingredients. We are a borderless concept inspired by street vendors’ pushcarts perched on the four corners of the globe; harvesting an array of unique and distinct flavors presented in a kaleidoscope of plates. When you host your event at bu•ku: GLOBAL STREET FOOD, you offer your guests the unique opportunity to take a culinary trip around the world, without leaving the comforts Wake Forest and heading to the city. In our pursuit to communicate GLOBAL STREET FOOD as a new culinary genre, our chefs work with- in regional traditions, cooking fare that is seemingly simple, yet honed over generations. We seek to seize the immediate beauty of indigenous foods as they first cross over the cart and exchange hands into the urban setting. HOW TO RESERVE: Contact our General Manager, by email at [email protected] or by phone at 919-435- 1595 to move forward with your reservation. To confirm, a credit card will be needed with minimal paperwork. All dates and times are subject to availability, until confirmed with a credit card and/or contract. All parties are confirmed on a first come, first serve basis. BUFFET-STYLE COCKTAIL PARTIES HAPPY HOUR MENU $19 PER PERSON Mediterranean Display roasted garlic hummus, baba ghanouj, lentil salad, pita, feta cheese and olives Chef’s Selection Crúdite with dipping sauce Black Bean Empanadas black beans, chipotle, maseca, pickled cabbage, charred corn, queso fresco, avocado Yakitori ginger glazed chicken thighs, grilled scallion, cucumber, bourbon aged shoyu LIGHT HORS D’OUEVRES $25 PER PERSON Mediterranean Display roasted garlic hummus, baba ghanouj, lentil salad, pita, feta cheese and olives Artisan Cheese Display chef’s selection cheeses served with accompaniments Chef’s Selection Crúdite with dipping sauce Black Bean Empanadas black beans, chipotle, maseca, pickled cabbage, charred corn, queso fresco, avocado Yakitori ginger glazed chicken thighs, grilled scallion, cucumber, bourbon aged shoyu BUFFET-STYLE COCKTAIL PARTIES heavy hors d’oeurves $35 per person Chef’s Selection Sushi Boat traditional and signature rolls, with accompaniments Mediterranean Display roasted garlic hummus, baba ghanouj, lentil salad, pita, feta cheese and olives Artisan Cheese Display chef’s selection cheeses served with accompaniments Chef’s Selection Crúdite with dipping sauce Black Bean Empanadas black beans, chipotle, maseca, pickled cabbage, charred corn, queso fresco, avocado Yakitori ginger glazed chicken thighs, grilled scallion, cucumber, bourbon aged shoyu Pierogi muenster, goat cheese, NC sweet potato, brown butter, walnuts, sage, sauerkraut, creme fraiche Cauliflower 65 spicy twice fried cauliflower, pickled chickpeas, cucumber yogurt, lemon, cabbage, cilantro, Thai chile BUFFET-STYLE COCKTAIL PARTIES the full spread $45 per person Mediterranean Display roasted garlic hummus, baba ghanouj, lentil salad, pita, feta cheese and olives Chef’s Selection Sushi Boat traditional and signature rolls, with accompaniments Chinese Deviled Tea Eggs Chinese mustard, pickled mustard seeds, puffed black rice, pickled daikon Chef’s Selection Crúdite with dipping sauce Artisan Meat and Cheese Display chef’s selection cheeses and cured meats served with accompaniments Maryland Lump Crab Cakes with lemon-basil aioli Black Bean Empanadas black beans, chipotle, maseca, pickled cabbage, charred corn, queso fresco, avocado Yakitori ginger glazed chicken thighs, grilled scallion, cucumber, bourbon aged shoyu Pierogi muenster, goat cheese, NC sweet potato, brown butter, walnuts, sage, sauerkraut, creme fraiche Cauliflower 65 spicy twice fried cauliflower, pickled chickpeas, cucumber yogurt, lemon, cabbage, cilantro, Thai chile Chef’s Selection Petite Desserts Appetizers and Additions *INDIVIDUAL ITEMS ARE PRICED PER PERSON Displays Mediterranean Display 7 roasted garlic hummus, baba ghanouj, lentil salad, pita, feta cheese and olives Crúdite Display 4 with spicy red pepper aioli Artisan Cheese Display 6 chef’s selection cheeses served with accompaniments Artisan Cheese and Meat Display 8 chef’s selection cheese and cured meats served with accompaniments Chinese Deviled Tea Eggs 4 Chinese mustard, pickled mustard seeds, puffed black rice, pickled daikon Chef’s Selection Sushi Boat 8 traditional and signature rolls, with accompaniments Petite Desserts 8 chef’s selection of bite-sized treats Hot Items Black Bean Empanadas 5 black beans, chipotle, maseca, pickled cabbage, charred corn, queso fresco, avocado Pierogi 5 muenster, goat cheese, NC sweet potato, brown butter, walnuts, sage, sauerkraut, creme fraiche Yakitori 5 ginger glazed chicken thighs, grilled scallion, cucumber, bourbon aged shoyu Cauliflower 5 spicy twice fried cauliflower, pickled chickpeas, cucumber yogurt, lemon, cabbage, cilantro, Thai chile Crab Cakes 7 with lemon-basil aioli THREE-COURSE PLATED MENUS $39 PER PERSON *EXAMPLES OF OPTIONAL WINE PAIRINGS first course Ginger Apple Salad baby greens, Marcona almonds, radish, pickled carrots, edamame, wontons, ginger vinaigrette * Domaine Zinck Crémant d’Alsace Brut - Alsace, France second course Jerk Chicken Joyce Farms airline chicken breast, jerk leg confit, golden raisins, curried sweet potato salad, caramelized plantains, charred pineapple salsa * Pazo de Señoráns Albariño - Rias Biaxas, Spain Japanese Yakisoba stir fried ramen noodles, shrimp, bell pepper, napa cabbage, ginger, scallion, bonito flakes * Villa Wolf Gewurtztraminer - Pfalz, Germany Korean BBQ Bibimbap charred filet mignon, steamed rice, sesame, spinach, pickled carrots, bean sprouts, shiitake mushrooms, gochujang, kimchi, NC squash, fried egg * Mt. Difficulty ‘Roaring Meg’ Pinot Noir - Central Otogo, New Zealand third course Spiced Caramel Apple caramelized apples, vanilla bean ice cream, miso caramel sauce, apple spice cake, pomegranate infused apples, almond streusel * Chateau Saint-Vincent - Sauternes, France THREE-COURSE PLATED MENUS $45 PER PERSON *EXAMPLES OF OPTIONAL WINE PAIRINGS first course Ginger Apple Salad baby greens, Marcona almonds, radish, pickled carrots, edamame, wontons, ginger vinaigrette * Domaine Zinck Crémant d’Alsace Brut - Alsace, France bu•ku Hot Pot roasted chicken, mushrooms, NC squash, Japanese eggplant, red curry, coconut milk, cilantro * Long Shadows ‘Poet’s Leap’ Riesling - Columbia Valley, Washington second course Jerk Chicken Joyce Farms airline chicken breast, jerk leg confit, golden raisins, curried sweet potato salad, caramelized plantains, charred pineapple salsa * Pazo de Señoráns Albariño - Rias Biaxas, Spain Sesame-Seared Scottish Salmon black garlic-miso roasted potatoes, wasabi pea purée, ponzu, baby bok choy, grilled scallion * Hecht & Bannier Rosé - Provence, France Korean BBQ Bibimbap charred filet mignon, steamed rice, sesame, spinach, pickled carrots, bean sprouts, shiitake mushrooms, gochujang, kimchi, NC squash, fried egg * Mt. Difficulty ‘Roaring Meg’ Pinot Noir - Central Otogo, New Zealand German Currywurst house made sausage, bacon-tomato jam, asparagus, herbed frites, curried aioli, sauerkraut * Villa Wolf Gewürtztraminer - Pfalz, Germany Argentinean Short Rib caramelized butternut squash, roasted cherry tomatoes, bell pepper, smoked potato purée, chimichurri, ancho-espresso mole * Vaglio ‘Aggie’ Malbec - Mendoza, Argentina third course Chocolate-Espresso Terrine rum glazed bananas, honey roasted hazelnuts, dulce de leche, spiced truffle, avocado ice cream * Smith Woodhouse 10 year Tawny Port THREE-COURSE PLATED MENUS $55 PER PERSON *EXAMPLES OF OPTIONAL WINE PAIRINGS first course Crab Stuffed Avocado ají amarillo, preserved tomato, Peruvian corn, sweet potato aioli * Terrazas de los Andes Torrontés - Salta, Argentina Ginger Apple Salad baby greens, Marcona almonds, radish, pickled carrots, edamame, wontons, ginger vinaigrette * Domaine Zinck Crémant d’Alsace Brut - Alsace, France bu•ku Hot Pot roasted chicken, mushrooms, NC squash, Japanese eggplant, red curry, coconut milk, cilantro * Long Shadows ‘Poet’s Leap’ Riesling - Columbia Valley, Washington second course Brown Butter Scallops black lentils, harissa, rainbow chard, sweet potato, mint, mushrooms, preserved lemon beurre * Melville Chardonnay - Sta. Rita Hills, California Sesame-Seared Scottish Salmon black garlic-miso roasted potatoes, wasabi pea purée, ponzu, baby bok choy, grilled scallion * Hecht & Bannier Rosé - Provence, France German Currywurst house made sausage, bacon-tomato jam, asparagus, herbed frites, curried aioli, sauerkraut * Villa Wolf Gewürtztraminer - Pfalz, Germany Filipino Duck Adobo pan-seared duck breast, coconut risotto, atchara, fried duck egg, duck leg confit, tamarind jus * Drouhin ‘RoseRock’ Pinot Noir - Willamette Valley, Oregon NC Grass Fed NY Strip garlic roasted fingerlings, mushroom jus, smoked tomatoes, collard greens, marrow butter * Peju Cabernet Sauvignon - Napa Valley, California third course