
MENU THEMES
Crafty Kitchen is often asked for menu samples, so we have created a variety of themes below that we are excited to prepare for you,
and of course, accommodate dietary needs.
Check back to this page as we will be adding themed menus to present seasonal and new, creative menus to tempt your palate with!
**Pricing on themed menus provided in your proposal once all details for your event are known**
"Thank You!" for choosing Crafty Kitchen for your special occasions! We are honored to serve you!
AUTUMN DINNER THEME

Course One: Hors d' Oeuvres
Cranberry Brie Tarts
Grilled Autumn Harvest Vegetable Display
Course Two: Red Leaf Lettuce Salad with Gala Apples, Dried Cherries, Toasted Slivered Almonds, with a Red Wine Peppercorn Dressing
Bread: Savory Cheddar Biscuits
Course Three: (CHOOSE ONE PROTEIN FOR ALL GUESTS PLEASE!)
Herb and Garlic Butter Roasted Turkey Breast OR
Bavarian Beef Pot Roast
White Wine and Bacon Sauteed Brussels Sprouts
Twice Baked Spaghetti Squash with a cheesy garlic olive oil mixture
Course Four Dessert: Pumpkin Mousse Parfait with Freshly Whipped Cream and Pecan Topping
BBQ SMOKED FOODS MENU 1

Course One: Hors d' Oeuvres
Smoked Philly Cheesesteak Bites
Charred Corn Salsa Tortilla Scoops
Course Two: (CHOOSE ONE SALAD TYPE FOR ALL GUESTS PLEASE!)
Mixed Greens Salad with Cucumbers, Grape Tomatoes, Carrots with Ranch Dressing OR
Creamy Red Potato Salad served in Lettuce Cups
Bread: Creamy Corn Bread
Course Three: (CHOOSE ONE PROTEIN TYPE FOR ALL GUESTS PLEASE!)
Rubbed, Smoked and Pulled BBQ Pork
Rubbed, Smoked Baby Back Ribs (3 Rib Portions)
Savory Herb and Buttermilk Marinated Smoked Chicken
All served with Smoked Brown Sugar and Butter Sweet Potatoes, and Smoky BBQ Beans
Course Four Dessert: Chocolate Cookie Ice Cream Sandwich drizzled with Chocolate Sauce
BBQ SMOKED FOODS MENU 2

Course One: Hors d' Oeuvres
BBQ Smoked Chicken Pizza Wedges
Tater Tot Nacho Bites
Course Two: Santa Fe Salad with Romaine Lettuce, Tomatoes, Onions, Corn Kernels, Black Beans, Monterey Jack Cheese, Tortilla Strips, drizzled with Spicy Salsa Ranch Dressing
Bread: Foil Wrapped Grilled Garlic Bread
Course Three: Rubbed and Smoked Slammin' Salmon served with Baked Brown Sugar Sweet Potato topped with crumbled Bleu Cheese, Sour Cream and Pecans,
Smoked Mac n' Cheese
Grilled Asparagus Spears
Course Four Dessert: Cherry Crisp Bars with a crumbled oats and chopped pecan topping
BRIDAL SHOWER BRUNCH BUFFET

Brunch Buffet: Mimosa Bar (Host provides Champagne) Bar to include Orange and Grapefruit Juice, Raspberries, Blackberries, Cucumber Slices
Seasonal Fresh Fruit Skewers Display
Vanilla Strawberry & Banana Yogurt Parfaits with Chia Seeds, Ground Flaxseed, Granola, Drizzled with Raw Honey
Super Foods Edamame Salad with Snap Peas, Sweet Peas, Cucumbers, in a Honey-Sesame Soy Vinaigrette
Mini Flapjacks Stack (3) skewered, powdered sugar dusted and topped with a fresh berry, Maple Syrup on the side
Baked Muffin Size Breakfast Hashbrown Quiche with Breakfast Sausage, Eggs, Scallions, Cheese
Mixed Berry Scones
Lemon Bars
BRUNCH BUFFET THEME

Brunch Buffet: Candied Pecan Salad with Red Leaf Lettuce, Apples, Grape Tomatoes, Shaved Parmesan with Raspberry Poppy Seed Dressing
Fresh Fruit Medley with Cream Cheese Marshmallow Fruit Glaze
Sweet Stuffed French Toast with Sugar Pecan Glaze
Sausage, Red Potato and Chive Cakes
Almond Tuna Cheddar Melts
Ginger Glazed Salmon Filets
Butter Pecan Tarts in Mini Pastry Cups
Peanut Butter and Oats Bars with Peanut Butter and Semisweet Chocolate Frosting
DINNER BUFFET THEME

Dinner Buffet: Shrimp Cauliflower Salad with Mayo-Dill-Citrus base with shrimp, cauliflower, green beans, scallions
Strawberry Spinach Salad with English Cucumbers, Red Onions, Golden Raisins, Honey Mustard Dressing
Crafty's Focaccia Bread with Basil Pesto
Meatball Spaghetti with Tuscan Marinara Sauce
Tuscan Chicken Baked in Creamy Spinach and Sundried Tomato Cream Sauce
Buttered Carrots and Green Beans
Graham Cracker Crusted Raspberry Cheesecake
FAMILY AND FRIENDS GATHERING MENU 1

Course One: Hors d' Oeuvres
Bacon and Cheddar Stuffed Mushrooms
Mango Salsa and Corn Chip Scoops
Course Two: Beet Salad with Romaine Lettuce, Pickled Beets, Shaved Parmesan with Honey Dijon Vinaigrette
Bread: Honey Glazed Walnut Rolls
Course Three: Chicken Cordon Bleu
Served with Brown Sugar and Ginger Butternut Squash and Asparagus Wild and White Rice
Course Four Dessert: Oreo Chocolate Cookie Crusted Banana Cream Pie
FAMILY AND FRIENDS GATHERING MENU 2

Course One: Hors d' Oeuvres
Cheeseburger Bites
Pear, Brie and Arugula Skewers with Balsamic Glaze
Course Two: (CHOOSE ONE SALAD FOR ALL GUESTS PLEASE!) Shrimp Salad with Romaine Lettuce, Cucumbers, and a Sweet Red Onion, Chive and Black Sesame Seed Dressing OR
Mixed Spring Greens with Blueberries, Chopped Walnuts, Mandarin Orange Segments, Cucumbers with Raspberry Poppyseed Vinaigrette
Bread: Pull Apart Garlic Bread in Basket
Course Three: Chicken Stroganoff with Wide Egg Noodles served with Broccoli Souffle
Course Four Dessert: Peach Cobbler a La Mode with Vanilla Bean Ice Cream
FOOD AND WINE PAIRING THEME

Course One: Hors d' Oeuvres
Italian Sausage and Cheese Stuffed Mushrooms
Olive and Sundried Tomato Tapenade on Toasted Crostini Bread
Suggested Wine Pairing: Merlot or Syrah
Course Two: Caprese Salad Stack with layers of Mesclun Greens, Fresh Mozzarella Cheese, Vine-Ripened Tomatoes, Basil Pesto, Balsamic Glaze
Bread: Rosemary and Sea Salt Rolls with Herb Infused Extra Virgin Olive Oil
Suggested Wine Pairing: Garnache or a Crisp White Wine
Course Three: Chicken Picatta with Capers in White Wine Lemon Garlic Sauce over Angel Hair Pasta served with Roasted Lemon Garlic Broccoli
Suggested Wine Pairing: Sauvignon Blanc
Course Four Dessert: Tiramisu Trifle with layers of Chocolate Brownies, Freshly Whipped Cream and Dark Chocolate Shavings served in a wine glass
Suggested Wine Pairing: Sparkling Wine or Bordeaux
GLUTEN FREE MENU

Course One: Hors d' Oeuvres
Texas Citrus Caviar with Sweet Corn, Tomatoes, Bell Peppers, Jalapeños, Black Beans, Black Eyed Peas, Red Onions, Chili Lime Vinaigrette served with Corn Chips
Smoked and Pulled Chicken Stuffed Mini Sweet Peppers
Course Two: Mesclun Greens Salad with Blueberries, Mandarin Orange Segments, Apple Wedges, Pepitas, with Raspberry Poppyseed Vinaigrette
Course Three: Surf n' Turf: Grilled Beef Tenderloin topped with Large Shrimp, drizzled with a Creamy Cajun Sauce
Served with Grilled Vegetable Medley of Asparagus Spears, Yellow Squash, Carrots
Foil Wrapped Baked Yukon Gold Potato with Butter and Sour Cream
Course Four Dessert: Baked Cinnamon and Brown Sugar Apples with Crumbled Oats Topping
JUNIOR'S OF NEW YORK THEME

Course One: Hors d' Oeuvres
Everything Bagel Junior's Mini Sausage in a Blanket
Jumbo Junior's Shrimp Cocktail
Course Two: Junior's Chili over White Rice topped with Diced Onions
Bread: Crunchy and Creamy Corn Fritters
Course Three: (CHOOSE ONE PROTEIN FOR ALL GUESTS PLEASE!)
Golden Fried Chicken, Southern Style OR
Baked Meatloaf
Served with Mashed Buttery Potatoes
Mac n' Cheese Pie Wedge
Green Beans with Bacon
Course Four Dessert: (CHOOSE ONE TYPE DESSERT FOR ALL GUESTS PLEASE!)
Junior's Famous Strawberry Shortcake OR
Junior's Famous Pure Cream Cheesecake
OCTOBERFEST THEME

Course One: Hors d' Oeuvres
Brotzeit Platter with Cold Meats, Camembert, Radish and Arugula Cheese Spreads, Celery and Carrot Sticks, Pretzels, Garlic Rye Toasts.
Pretzel Cheese Sticks from scratch topped with grated Swiss, Coarse Salt and Poppyseeds, served with German Mustard
Course Two: Mesclun Greens Salad with Cucumbers, Apples, Mandarin Orange Segments, Bleu Cheese, Walnuts and Raspberry Poppyseed Dressing
Bread: Sweet Honey Crusted Dinner Rolls with Butter Pads
Course Three: Pork OR Chicken Schnitzel Cordon Bleu (CHOOSE ONE TYPE PROTEIN FOR ALL GUESTS PLEASE!)
Served with Bavarian Carrots and Cabbage OR Bavarian Potato Salad (CHOOSE ONE TYPE)
Buttered Green Beans
Course Four Dessert: (CHOOSE ONE DESSERT TYPE FOR ALL GUESTS PLEASE!)
Nana's Peach Kuchen OR
Puff Pastry Apple Streusel
Both Desserts are Al A Mode with Vanilla Bean Ice Cream
SUPPER CLUB FRIDAY FISH FRY

Course One: Hors d' Oeuvres
Brat Bites Grilled, topped with Caramelized Onions, Dollop of Dijon Mustard
Wisconsin Supper Club Relish Tray: Carrot and Celery Sticks, Port Wine Cheese, Assorted WI Cheese and Sausage and Crackers
Course Two: Iceburg Wedge drizzled with Crafty Bleu Cheese Dressing, sprinkled with Bacon Crumbles, Creamy Cucumber Salad in Ramekin
Bread: Basket of Rye Bread, whipped butter on the side
Course Three: Wisconsin Fish Fry
Crispy Breaded and Fried Perch Filets, Lemon Wedges, Crafty's Potato Pancakes, Scratch Apple Sauce, Coleslaw and Lemon Garlic Broccoli Florettes
Course Four Dessert: Chef Julianne's Award Winning Danish Kringle with Salted Caramel Glazed Topping and Coarse Black Sea Salt
WATCH FOR MORE THEMED MENUS TO FOLLOW!

Crafty Kitchen offers these themed menus and we are also happy to customize a menu for you based on your food desires, dietary restrictions and/or allergies for events of any occasion.
Be sure to check out our Gallery page to see several Crafty creations. "Friend" us on Facebook and visit our Instagram page so you can see regular postings from recent food service events.
SMOKING AND GRILLING

At Crafty Kitchen we smoke our own food including meat, fish, vegetables and yes, smoked macaroni 'n cheese (YUM!) We also love to grill food (and even breads from scratch, like Naan bread, creating gorgeous vegetable displays and food presentations with our smoked and grilled menu items. Once April arrives the weather conditions will be more favorable for us to fire up our grills and we cannot wait to do so!
Be sure to inquire about what smoky deliciousness we can prepare for you!