SALADS
Prepared with Crisp Romaine Lettuce, Shaved Parmesan, Toasted Herb Croutons and Traditional Caesar Dressing. Chicken Caesar Available
Tender Broccoli Florets with Golden Raisins, Cured Maple Bacon, Red Onions and Roasted Cashews. Dressed with a Chipotle Mayonnaise
Fresh Buffalo Mozzarella Vine Ripened Sliced Tomato and Fresh Basil. Lightly Dressed with 50 Year Old Balsamic Vinegar and Premium Extra Virgin Olive Oil.
Baby Spinach Leaves, String Chives, Mocana Almonds, Balsamic Oranges and Strawberries with Feta Cheese. All tossed with Raspberry Vinaigrette.
A Blend of Soft and Bitter Greens With Candied Walnuts, Shaved Fennel Asparagus tips, Boiled Eggs and Avocado. All Tossed with a Citrus Herbed Vinaigrette.
Seasonal Vine Ripened, Stone Fruit, Wild Berries, Vanilla Bean and Fresh Mint
PASTA
Blend of Lump & Snow Crab meat with Cream Cheese, Mayo, Chili Paste, Stone Ground Mustard, Red Pepper and Chives. Deep fried and presented with Stone Ground Mustard and Spicy Cocktail Sauces
Sautéed Fresh Maine Lobster with Sun Dried Tomatoes, Artichokes And Black Truffle. All tossed with a Mascarpone White Truffle Oil Sauce and Spooned over Italian Shells. Served hot with Garlic Bread.
Bow Tie Pasta. Served Chilled
Italian Cheese Raviolis with House Marinara
House Marinara
Homemade Marinara Sauce with Italian Sausage and Meatballs. Served over your choice of Pasta with Shaved Parmesan Cheese and Garlic Bread
ENTREES
Chicago’s Stockyard finest Black Angus Prime Filet. Dry rubbed with Cajun spices and Seared. Served with Rich Bordelaise, Gorgonzola crumble and Sautéed Shiitake Mushrooms.
Slow Roasted in Rich Bordelaise with Shiitake Mushrooms, Whole Garlic, Onions and Fresh Vegetables. Served with Horseradish Potatoes
Boneless Chicken Breast Sautéed in Olive Oil with Fresh Herbs Mushrooms, Sun Dried Tomatoes, Artichoke Hearts, Green Olives, Lemon and Capers. Served with a White Wine Butter Sauce
Organic Chicken breasts breaded with Italian bread crumbs and Parmesan cheese. Sautéed in Virgin Olive Oil and finished with House Marinara and Mozzarella cheese.
Organic Chicken Breast sautéed in Extra Virgin Olive Oil with Wild Mushrooms, shallots, Fresh herbs. Finished with Marsala Wine and whole butter
Whole Organic Chicken Breast Sautéed with Fresh Rosemary then blended with Italian Shells and A Roasted Garlic Mascarpone Cream Sauce
Pan Seared with Shiitake Mushrooms, Sesame Oil and fresh Herbs
Fresh Halibut Marinated Filet egg battered and Pan Fried with fresh Parsley, Capers, Mushrooms and White Wine. Severed with a Lemon Citrus Beurre Blanc
Pan seared. Basted with White Wine, whole grain mustard and fresh spinach. Served with Sun Dried Tomatoes, Greek Olives, Whole tomatoes, white beans, grilled corn and Mozzarella cheese
Chicago’s Premium Prime Filet, dry rubbed Cajun Style and Pan Seared. Finished with a Cabernet Wine Bordelaise and White Truffle butter. Prawns are sautéed with Shallots Mushrooms, Tomato, Garlic and fresh Basil. Finished with White Wine and Lemon. Served with Shiitake Mushroom Risotto & Garlic bread
Specialty Menus Available upon request
BBQ Mexican
Vegetarian & Vegan
SIDES
Yukon & Red Bliss Potatoes with Roasted Garlic, Green Onions, Fresh Parmesan Cheese and White Truffle Oil
Shiitake Mushroom , Four Cheese or Vegetable
Yukon Jack Sliced and Baked in a Roasted Garlic Cream Sauce
Seasonal Fresh Vegetables with Roasted Shallot Butter
Seasonal Vine Ripened, Stone Fruit, Wild Berries, Vanilla Bean and Fresh Mint
Desserts
Variety of mini classic and trendy desserts
Our professional staff will create a memorable experience for your guests
Sautéed bananas with whole butter, brown sugar, Dark Rum, & Grand Marnier . Vanilla Bean Ice Cream or Vanilla Gelato
Sweet Cream Cheese filled Crepes served with a freshly prepared sauce of fresh berries, and stone fruit. Whipped Cream and Vanilla Sauce
Deep fried to order. Presented with Chocolate & Caramel Sauce, Whipped Cream and Powdered Sugar
Fresh brewed Kona or Regular Coffee. Presented with fresh Cream, Sugar, White Chocolate Shavings and Cinnamon Bark. Assorted Teas with Honey and Lemon.
Regular, Sparking and flavored water
Our house specialty, made with Real Lemons, Infused Lemon Sugar and Madagascar Vanilla Beans.
Fresh brewed Kona or Regular. Decaffeinated Coffee is also available. Served With fresh Cream, Rock Sugar, White Chocolate Shavings and Cinnamon Bark.
Includes Imported and Domestic Beer, Cabernet, Merlot, Chardonnay and White Zinfandel. Bottled Sparkling and Mineral Water and assorted Sodas with lemon and lime. Client may add or delete items Feel free to customize your own bar!
Cabernet Sauvignon, Chardonnay Imported or Domestic Beer and Champagne. Grey Goose or Kettle One Vodka, Jack Daniels and Seagram’s Whiskey. Captain Morgan and Castillo Rum, Herr-Adura Silver or Patron Tequila, Tanqueray and Bombay Gin. Amaretto, Dewar’s White Label Scotch and Noilly Prat Dry Vermouth. Club Soda, Mixers Garnishes, Bottled Water and Assorted Sodas. Client may add or delete items
Marie’s Gourmet Bakery can handle all of your Rentals needs. Plates, China, Glassware, Linen, Tables, Chairs and extra kitchen equipment can all be provided for you. Our rental company will bring it to your event and our staff will set it up, break it down and restock for you if needed. The Rental Company will then come and pick it all up for you. You will be billed separately for any rental or set up requirements.
Marie’s Gourmet Bakery will also provide full service Staff for your Event. All Bartenders will be fully Trained and carry both Current Health and Tam Cards. All Wait staff, and Chef’s will be fully trained and carry a current Health Card. Current rates will apply and will be charge on an hourly or event rate
All food and beverage items are priced per guest attending event. We add an 18% service charge to the final bill for food and beverage. Gratuity we feel should be earned not expected or billed in advance. A 50% deposit is required to book an event; the remaining balance is required two weeks before the event. Final guarantees for guest count is required no later than 72 hours of event. Cancelation of event within 2 weeks of event date would result in loss of clients 50% deposit
A 50% deposit is required to book an event; the remaining balance is required two weeks before the event. Final guarantees for guest count is required no later then 72 hours of event. Cancelation of event within 2 weeks of event date would result in loss of clients 50% deposit