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!

Course One Hors d' Oeuvres
Meatloaf Meatballs with Crafty Kitchen’s Marinara Sauce, topped with shaved Kaltbach Cave-Aged Gouda and fresh organic parsley.
 

Course Two Soup:

Italian Lentil Soup: Colorful protein-rich lentils, fresh Italian herbs, and vegetables, finished with extra virgin olive oil, grated Parmesan, and organic thyme.
 

Bread: Scratch-made dinner rolls served with whipped salted butter.
 

Course Three Entree (Choose One):

Black Angus Chuck Roast Ragu: Tender beef slow-cooked with mirepoix, fresh herbs, and red wine for deep, rich flavors.
OR

Cheesy Penne Rigate Casserole (Vegetarian): Made with three Wisconsin cheeses and Crafty Kitchen’s organically grown and preserved garden tomato sauce.

Both entrées are served with roasted garlic broccoli and cauliflower.
 

Course Four Dessert:

Goat Cheese Cheesecakes: Featuring Roth Chevre goat cheese and crème fraîche filling, sea salt almond cookie crust, brown sugar, slivered almonds, dehydrated Honeycrisp apples crumble, and a drizzle of local raw honey.

Charcuterie Grazing Table: Artisan Meats, Sausages, Artisan & WI Cheeses, Dried & Fresh Fruits, Assorted Gourmet Nuts, Sesame Sticks, Crackers, Marinated Olives, Chickpea & Black Bean Salad, Veggie Sticks

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Cocktail Beef Meatballs with Tuscan Marinara

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Smoked Pulled Pork Sliders with Pineapple Slaw

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Peppered Bacon Wrapped Jumbo Garlic and Honey Buttered Shrimp

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Chili Crab Dip on Rice Crackers

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Crab Meat Stuffed Cremini Mushroom Caps

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Grilled Tenderloin of Beef on Garlic Toasted

Crostini with Boursin Cheese, Balsamic Glaze

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Smoked Salmon with Tzatziki Avocado on Garlic Toasted Crostini, Black and White Sesame Seeds

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Desserts: Chocolate Shot Cups with Raspberry Chambord and Cocoa Whipped Cream, Chocolate Caramel Turtle Brownies, Shortbread Crusted Custard Filled Mini Fruit Tarts

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(Menu can be worked out to choose as many selections as you'd like!)

 

Seasonal Fresh Fruit Display

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Charcuterie with Artisan Cheeses, Curds, Spreadable Cheese, Cured Sausage varieties, Dried Fruits, Gourmet Nuts, Berries, Whole Grain Seeded Crackers, Rice Crackers, Marinated Olives

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Crepe Station with Sliced Strawberries, Bananas, Freshly Whipped Cream, Hazelnut Spread, Chocolate Sauce

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Caramel Apple Salad

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Caprese Skewers with marinated fresh Bocconcini Mozzarella, Heirloom Tomatoes, Fresh Basil, Balsamic Glaze

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Turkey Hashbrown Casserole with Peppers, Onions, Cheddar Cheese

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Maple Dijon Roasted Chicken Breasts over Brussels Sprouts, Carrots, Celery, Onions, Garlic & Seasonings

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Assorted Desserts including Chocolate Chip Brownies, MnM Cookies, Cherry Streusel Dessert Bar

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Brunch Buffet:
Mimosa Bar (Host provides Champagne) Bar to include Orange and Grapefruit Juice, Raspberries, Blackberries, Cucumber Slices

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Seasonal Fresh Fruit Skewers Display

Vanilla Strawberry & Banana Yogurt Parfaits with Chia Seeds, Ground Flaxseed, Granola, Drizzled with Raw Honey

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Super Foods Edamame Salad with Snap Peas, Sweet Peas, Cucumbers, in a Honey-Sesame Soy Vinaigrette

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Mini Flapjacks Stack (3) skewered, powdered sugar dusted and topped with a fresh berry, Maple Syrup on the side

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Baked Muffin Size Breakfast Hashbrown Quiche with Breakfast Sausage, Eggs, Scallions, Cheese

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Mixed Berry Scones

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Lemon Bars​​

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Children's Grab n' Go Foods:
Scratch Made Mini Pizza's

Chicken Nugget Sandwiches on Hawaiian Slider Buns with Ranch Dressing, Cheese, Pickle

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Cross Pattern Fresh Fruit Display

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Edamame Salad with Cilantro Lime Dressing

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Crafty Smoked Salmon Display: Boursin Cheese, Capers, Red Onions, Cucumbers, Lemons, Radishes, Cocktail Rye Bread

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Build Your Own Smoked Shredded Pork Sandwich Station with Bolillo Buns, WI Sharp Cheddar Cheese, Shredded Blend of Spinach-Green Lettuce-Cilantro, topped with our Red Hog Sauce

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Sweet Potato Casserole with Pecan and Brown Sugar Maple Syrup Topping

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Penne Pasta with Vodka Sauce, Grilled Italian Sausage, Vidalia Onions, Sweet Bell Peppers, Parmesan Cheese

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Desserts can be a special-order cake or a sweet variety to be determined.

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Course One Hors d' Oeuvres

Roasted Red Pepper Hummus Display: Grilled and Marinated Cremini Mushrooms, Yellow Squash, Broccoli Florets, Served with Multi Grain Crackers, Grilled Naan Bread, Rice Crackers

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Charcuterie with Artisan Cheese, Cured Sausages, Cracker varieties, Gourmet Nuts, Dried Fruits, Fresh Berries, Marinated Olives

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Course Two Salad:
Mesclun Greens, Julienne Carrots, Cucumbers, Grape Tomatoes, Mandarin Orange Segments, Almonds, Raspberry Poppyseed Vinaigrette

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Bread: Crafty made Dinner Rolls with Whipped Butter Pads

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Course Three Entree:
VEGAN: Sweet Potato and Chickpea Buddha Bowl with Avocados, Kale, Quinoa, Nutritional Yeast, Seasonings

 

Poached and Stuffed Chicken Breasts filled with Cheese and Spinach blend, fanned over Sauteed Hericot Vertes, drizzled with Lemon Garlic Cream Sauce, Small Dice Red Bell Peppers

Roasted Garlic New Potatoes

 

Course Four Dessert; Stationed:
VEGAN: Rainbow Fruit Cups

Strawberry Shortcake with Vanilla Bavarian Cream

Brownie Bites with Whipped Chocolate Ganache

Course One Hors d' Oeuvres

Smoked Philly Cheesesteak Bites

Charred Corn Salsa Tortilla Scoops

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Course Two Salad: (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

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Bread: Creamy Corn Bread

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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

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Course Four Dessert:
Chocolate Cookie Ice Cream Sandwich drizzled with Chocolate Sauce

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Course One Hors d' Oeuvres

BBQ Smoked Chicken Pizza Wedges

Tater Tot Nacho Bites

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Course Two Salad:
Santa Fe Salad with Romaine Lettuce, Tomatoes, Onions, Corn Kernels, Black Beans, Monterey Jack Cheese, Tortilla Strips, drizzled with Spicy Salsa Ranch Dressing

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Bread: Foil Wrapped Grilled Garlic Bread

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Course Three Entree:
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

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Course Four Dessert:
Cherry Crisp Bars with a crumbled oats and chopped pecan topping​

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Brunch Buffet:
Candied Pecan Salad with Red Leaf Lettuce, Apples, Grape Tomatoes, Shaved Parmesan with Raspberry Poppy Seed Dressing

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Fresh Fruit Medley with Cream Cheese Marshmallow Fruit Glaze

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Sweet Stuffed French Toast with Sugar Pecan Glaze

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Sausage, Red Potato and Chive Cakes

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Almond Tuna Cheddar Melts

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Ginger Glazed Salmon Filets

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Butter Pecan Tarts in Mini Pastry Cups

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Peanut Butter and Oats Bars with Peanut Butter and Semisweet Chocolate Frosting​​​​​​​

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Dinner Buffet:
Shrimp Cauliflower Salad with Mayo-Dill-Citrus base with shrimp, cauliflower, green beans, scallions

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Strawberry Spinach Salad with English Cucumbers, Red Onions, Golden Raisins, Honey Mustard Dressing

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Crafty's Focaccia Bread with Basil Pesto

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Meatball Spaghetti with Tuscan Marinara Sauce

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Tuscan Chicken Baked in Creamy Spinach and Sundried Tomato Cream Sauce

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Buttered Carrots and Green Beans

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Graham Cracker Crusted Raspberry Cheesecake​

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Course One Hors d' Oeuvres

Bacon and Cheddar Stuffed Mushrooms

Mango Salsa and Corn Chip Scoops

 

Course Two Salad:
eet Salad with Romaine Lettuce, Pickled Beets, Shaved Parmesan with Honey Dijon Vinaigrette

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Bread: Honey Glazed Walnut Rolls

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Course Three Entree:
Chicken Cordon Bleu

Served with Brown Sugar and Ginger Butternut Squash and Asparagus Wild and White Rice

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Course Four Dessert:
Oreo Chocolate Cookie Crusted Banana Cream Pie

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Course One Hors d' Oeuvres

Cheeseburger Bites

Pear, Brie and Arugula Skewers with Balsamic Glaze

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Course Two Salad: (CHOOSE ONE SALAD FOR ALL GUESTS PLEASE!)
Shrimp Salad with Romaine Lettuce, Cucumbers, and a Sweet Red Onion, Chive and Black Sesame Seed Dressing
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Mixed Spring Greens with Blueberries, Chopped Walnuts, Mandarin Orange Segments, Cucumbers with Raspberry Poppyseed Vinaigrette

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Bread: Pull Apart Garlic Bread in Basket

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Course Three Entree:
Chicken Stroganoff with Wide Egg Noodles served with Broccoli Souffle

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Course Four Dessert:
Peach Cobbler a La Mode with Vanilla Bean Ice Cream

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

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Course Two Salad:
Caprese Salad Stack with layers of Mesclun Greens, Fresh Mozzarella Cheese, Vine-Ripened Tomatoes, Basil Pesto, Balsamic Glaze

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Bread: Rosemary and Sea Salt Rolls with Herb Infused Extra Virgin Olive Oil

Suggested Wine Pairing: Garnache or a Crisp White Wine

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Course Three Entree:
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

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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

Course One Hors d' Oeuvres

Smoked Olive and Feta Stuffed Mushrooms

Cranberry Brie Tarts

Suggested Wine Pairing: Sparkling Moscato or Champagne

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Course Two Salad:
Red & Green Leaf Salad with Gala Apples, Dried Cherries, Toasted Slivered Almonds, Red Wine Peppercorn Dressing

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Bread: Savory Cheddar Biscuits

Suggested Wine Pairing: Oregon or California Chardonnay or a Rose

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Course Three Entree:
Rubbed, Slow Smoked Baby Back Ribs (3 Rib Portions)

Baked Sweet Potato Casserole

Grilled Asparagus Spears

Suggested Wine Pairing: Sauvignon Blanc

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Course Four Dessert:
Cherry Crisp with Crumbled Oats and Streusel Topping with Vanilla Bean a La Mode

Suggested Wine Pairing: Sangiovese Montepulciano d'Abruzzo​

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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

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Smoked and Pulled Chicken Stuffed Mini Sweet Peppers

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Course Two Salad:
Mesclun Greens Salad with Blueberries, Mandarin Orange Segments, Apple Wedges, Pepitas, with Raspberry Poppyseed Vinaigrette

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Course Three Entree:
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

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Course Four Dessert:
Baked Cinnamon and Brown Sugar Apples with Crumbled Oats Topping

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Course One Hors d' Oeuvres

Hearts of Palm Ceviche: Citrus and Olive Oil marinated Bell Peppers, Jalapeños, Black Beans, Red Onions, Cucumbers served in salt rimmed clear cups with Corn Chip Scoops
 

Roasted Red Pepper Hummus served with Grilled Mushrooms, Eggplant, Zucchini, Seeded Crackers

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Course Two Salad:
Edamame Crunch Salad with Sesame Maple Cilantro Lime Dressing

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Bread: Blueberry Babka Twist Bread

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Course Three Entree:
Upside Down Shepherd's Pie with Yukon Gold Mashed Potatoes topped with creamy blend of Mushrooms, Peas, Carrots, Onions, Herbs garnished with Micro Greens

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Course Four Dessert:

Raspberry Chia Pudding Parfaits garnished with Fresh Mint Leaf

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Course One Hors d' Oeuvres

Everything Bagel Junior's Mini Sausage in a Blanket

Jumbo Junior's Shrimp Cocktail 

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Course Two Soup:
Junior's Chili over White Rice topped with Diced Onions

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Bread: Crunchy and Creamy Corn Fritters

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Course Three Entree: (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 

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Course Four Dessert: (CHOOSE ONE TYPE DESSERT FOR ALL GUESTS PLEASE!)

Junior's Famous Strawberry Shortcake OR

Junior's Famous Pure Cream Cheesecake
 

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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

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Course Two Salad: Mesclun Greens Salad with Cucumbers, Apples, Mandarin Orange Segments, Bleu Cheese, Walnuts and Raspberry Poppyseed Dressing

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Bread: Sweet Honey Crusted Dinner Rolls with Butter Pads

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Course Three Entree:
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

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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

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

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Course Two Salad:
ceburg Wedge drizzled with Crafty Bleu Cheese Dressing, sprinkled with Bacon Crumbles, Creamy Cucumber Salad in Ramekin

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Bread: Basket of Rye Bread, whipped butter on the side

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Course Three Entree:
Wisconsin Fish Fry

Crispy Breaded and Fried Perch Filets, Lemon Wedges, Crafty's Potato Pancakes, Scratch Apple Sauce, Coleslaw and Lemon Garlic Broccoli Florette's

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Course Four Dessert:
Chef Julianne's Award Winning Danish Kringle with Salted Caramel Glazed Topping and Coarse Black Sea Salt​​​
 

Course One Hors d' Oeuvres

Fromage Blanc Smoked Salmon Blinis

Course Two Salad:

Chardonnay Poached Pears and Chevre Salade

Course Three Entree:
Regal Steak Oscar Crowned with Dill Flecked Crab Cake and Roasted Shrimp
OR
Shrimp Stuffed Whitefish Fillet 
Hollandaise Sauce
Sous Vide Butter Asparagus

 

Course Four Dessert: 
Heart of Gold Chocolate Ganache Cake 

Stemmed Red Rose
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Course One Hors d' Oeuvres

Margarita Pizza Wedges: Crafty made dough and sauce with fresh Mozzarella, Vine-Ripened Tomatoes, Fresh Basil

Honey Ricotta Peach Crostini with Pancetta, Basil, Balsamic Glaze

Course Two Salad:

Roasted Beet Salad with Mesclun Greens, Walnuts, Goat Cheese, Honey Dijon Vinaigrette

Course Three Entree:
Chicken Cordon Bleu with Swiss & Cream Cheese, Ham, baked in White Wine Chicken Stock, Toasted Buttered Breadcrumbs

Brown Sugar and Ginger Butternut Squash

Asparagus Wild and White Rice

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Course Four Dessert: 
Oreo Chocolate Cookie Crusted Banana Cream Pie​

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Course One Hors d' Oeuvres

Greek Meatballs over Lemon Dill Rice

Eggplant Bruschetta on Garlic Toasted Crostini

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Course Two Salad:
Mediterranean Chopped Salad: Mesclun Greens topped with Chickpeas, Kalamata Olives, Tomatoes, Diced Red Onions, Cucumbers, drizzled with a Lemon Herb Vinaigrette

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Course Three Entree:

VEGAN ENTREE: Stuffed Large Sweet Potato with Mediterranean Quinoa, Sundried Tomatoes, Seasonings

Sesame Asparagus
 

Mediterranean Salmon: Oven baked to delicate tenderness with a lemon-honey-olive oil and seasoned marinate

Sesame Asparagus

Roasted Greek Potatoes

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Course Four Dessert:
VEGAN: Lemon Pistacchio Olive Oil Cake

 

Greek Bougatsa: Dreamy layers of Phyllo Dough filled with Vanilla Custard, topped with Chopped Pistachios and Honey

Course One Hors d' Oeuvres
Mushroom Vol Au Vent: Mini puff pastry bites loaded with a creamy garlicky mushroom filling topped with shaved Parmesan.
Rice Bombs: topped with marinated Edamame, Julienne Carrots, Bell Peppers, Watercress.
 

Course Two Soup:

Lemon-Herb Chickpea Soup: Packed with a vibrant mix of vegetables, potatoes, spinach, finished with zesty lemon, parsley, and dill.
 

Bread: Crusty Golden Dinner Rolls with whipped salted butter.
 

Course Three Entree: 
Eggplant Steaks over Smashed Sweet Potatoes (or Yukon Gold): Eggplant slices rubbed with toasted cumin, mustard, and peppercorn seed medley, then charred. This dish is baked and basted with a red wine, beet juice, & rosemary au just, thickened and drizzled on top of the steaks.

Served with Margharita Polenta and Vegetable Stacks, and Grilled Marinated Asparagus Spears.

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Course Four Dessert:

Golden Gate Chocolate Tart: from Chef Julianne's cookbook "Four Course Menus for Four Quarter Games". Chocolate Cookie Crust with a luxurious, velvety smooth and creamy dark chocolate filling, accompanied with a white chocolate covered strawberry.

This knocks your socks off menu offers every course of smoked delicious foods for the best smoked food spread you'll ever get! Typically served buffet style.

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Hors d' Oeuvres:

Shotgun Shells: Sausage and Cheese stuffed Manicotti Shells wrapped in Bacon, topped with our own BBQ Sauce

Smoked Queso Dip served with Tortilla Chips and Garlic Olive Oil Toasted Crostini

 

Entree:

Smoked Three Cheese Mac n' Cheese

Smoked Cajun Alfredo

Smoked Pulled Pork Tortas with Guacamole Salsa, Bolillo Rolls

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Dessert: Smoked Peach Dump Cake Vanilla Bean a La Mode​​​

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Margarita Fruit Dip with Skewered Strawberries, Pineapple, Orange Slices, Marshmallows

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Mexican Shrimp Cocktail with Clamato Juice, Jalapeños, Avocados, Tomatoes, Red Onions, Cucumbers, Lime Citrus

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Mexican Street Corn Pasta Salad OR 

Elote Mexican Corn on the Cobb

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El Pastor Pork

Smoked Chicken Street Tacos

Ground Beef Flautas 

Pinto Beans in Mild Chili Sauce

Cilantro Lime Brown Rice

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Sides: Pineapple Salsa Verde, Pico De Gallo, Shredded Cheddar Cheese, Queso Fresco Cheese, Guacamole, Cilantro, Vidalia Onions, Shredded Lettuce, Corn and Flour Taco Shells

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Dessert: Mexican Sugar Cookie Rings with colorful sprinkles

Mini Cinnamon Sugar Churros​​​​​​​​​​​​​
 

 

Take your tastebuds down to New Orleans with our Fat Tuesday Any Day Mardi Gras menu. 

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Hors d' Oeuvres:

French Quarter Praline Cheeseball

 

Ritz Carlton New Orleans Cajun Flatbread with Bechamel Sauce, Ham, Mushrooms, Colorful Bell Peppers and Onions, Mozzarella and Gouda Cheese

 

Entree:

Chicken-Sausage-Shrimp Gumbo with Hot Cooked Rice with Honey Butter Drop Biscuits

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Dessert: Choice of Mardi Gras King Cake OR

Bourbon Chocolate Chip Pecan Pie

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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!

This menu is inspired by the timeless elegance of the Biltmore Estate, featuring traditional dishes crafted from ingredients once harvested directly from the estate’s gardens. Designed to be fit for royalty yet perfectly suited for your own table, it brings a touch of stately charm to any dining experience.

Course One Hors d' Oeuvres

Blue Ridge Mountain Trail Mix

Orchard Fruit Gazpacho

Course Two Soup
Slow-Cooker Fresh Vegetable Soup

Course Three Entree
Roasted Pork Loin Stuffed with Blue Cheese

 

Course Four Dessert
Flan with Blackberry Sauce

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.

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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.