4 Olives Catering Menu 7-7-14

LunchesLunchesLunchesLunchesLunches

4 days notice required, minimum of 12 guests, prices per guest

delivery fees, taxes, and gratuity may be extra. payment in advance

SaladsSaladsSaladsSaladsSalads

Grilled Steak Salad with Maytag Dressing ................................................. 9-maytag blue cheese dressing, mixed field greens, grilled beef tenderloin.

Italian Grilled Salmon Salad .......................................................................... 9-salmon grilled with red wine vinaigrette, baby arugula, olives, tomatoes, artichoke hearts.

Wild Mushroom Salad ................................................................................... 9-roasted wild mushrooms, mixed field greens, balsamic dressing, walnuts.

Spinach and Roasted Beet Salad ................................................................... 6-baby spinach, feta, roasted beets, walnuts, balsamic vinaigrette.

Salad 4-O .......................................................................................................... 6-mixed greens, candied pecans, strawberries, gorgonzolla, balsamic vinaigrette.

SandwichesSandwichesSandwichesSandwichesSandwiches

Lunch Combo ................................................................................................. 12-combination of half sandwich and small salad or soup cup. or a cup of soup and a salad.

Maryland Crabcake Sandwich ...................................................................... 14-large maryland blue crab cake, housemade remoulade, mixed field greens, tomato, ciabatta.

Toasted Ham and Swiss ................................................................................. 12-heritage ham, ciabatta, jarlesburg swisss, applebutter, mayo, roma tomatoes, mixed greens.

Tuna Panini ....................................................................................................... 9-tuna salad with capers, shallots, fresh herbs, wheat-rye marble bread, swisss, artichokes.

Turkey and Brie ............................................................................................... 9-house-smoked turkey, brie, marble rye bread, apricot preserves, dijon, roma, mixed greens.

Curried Chicken Salad Sandwich ................................................................. 12-chicken grilled, toasted almonds, white raisins, baby spinach, wheat-rye marble bread.

Pastrami and Red Cabbage Slaw ................................................................. 12-house-made pastrami, danish blue cheese, red saurkraut, dijon mustard, marble rye bread.

4 Olives Muffuletta ......................................................................................... 12-bologna, salami, prosciutto, fresh mozzarella, vinaigrette, red pepper, olives, baby arugula.

SoupsSoupsSoupsSoupsSoups

Roasted Butternut Squash (per person) ........................................................ 6.00

Tomato-Basil, French Onion, Gazpacho (per person) ............................. 5.00

Catering and CakesCatering and CakesCatering and CakesCatering and CakesCatering and Cakes

AppetizersAppetizersAppetizersAppetizersAppetizers



SaladsSaladsSaladsSaladsSalads

Grilled Steak Salad with Maytag Dressing ................................................. 9-maytag blue cheese dressing, mixed field greens, grilled beef tenderloin.

Italian Grilled Salmon Salad .......................................................................... 9-salmon grilled with red wine vinaigrette, baby arugula, olives, tomatoes, artichoke hearts.

Spinach and Roasted Beet Salad ................................................................... 6-baby spinach, feta, roasted beets, walnuts, balsamic vinaigrette.

Wild Mushroom Salad ................................................................................... 6-roasted wild mushrooms, mixed field greens, balsamic dressing, walnuts.

Salad 4-O .......................................................................................................... 5-mixed greens, candied pecans, strawberries, gorgonzolla, balsamic vinaigrette.


Bacon-Wrapped Medjool Dates .................................................................. 4-medjool dates, duroc bacon, gorgonzola cheese, spicy tomato sauce.

Smoked Trout Mousse ................................................................................... 4-idaho smoked trout mousse with fresh chives and lemon on crostini.

Chesapeake Crab Cakes ................................................................................. 4-maryland blue crab cakes traditional rémoulade sauce.

Fresh Oysters on the Half Shell .................................................................... 4-fresh oysters, house-made cocktail sauce, raspberry vinegar mignonette two each.

Lamb Sliders with Maytag Blue .................................................................... 6-grilled local lamb, maytag dressing, peppadew peppers.

Goat Cheese and Olive Bruschetta .............................................................. 4-grilled ciabatta, goat cheese, tomatoes, kalamata olives.

Black Truffle Risotto ....................................................................................... 6-fresh, black truffles, onions, aged short grain rice in a pan-crafted gruyere risotto.

Cheese Board ................................................................................................... 6-mixed imported and artisinal cheese with fresh fruit.

Charcuterie Board ........................................................................................... 6-mixed imported and artisinal meats with house-made pickled veggies.




Hummus Trio .................................................................................................. 4-fire-roasted red pepper, spinach pesto, and traditional with grilled pita.

Fresh Grilled Vegetables ................................................................................ 5-fresh zucchini, yellow squash, red peppers, asparagus, and roasted mushrooms.

Dad’s Mac-N-Cheese ..................................................................................... 4-black truffles, parmesan, aged cheddar, comte cheeses, with penne pasta.

Roasted Camembert ....................................................................................... 4-french camembert cheese roasted with almonds, apricot compote, crostini.

Curried Chicken Salad Appetizer ................................................................. 4-grilled chicken breast, mild curry, fresh herbs, served with crostini.

Curried Chicken Satay .................................................................................... 4-marinated chicken breast grilled and served with peanut and cucumber sauces.

Stuffed Mushrooms........................................................................................ 4-roasted cremini mushrooms with baked blue crab, red peppers, spices, and panko.

Tropical Prawns ............................................................................................... 4-grilled prawns with cucumber-kiwi salsa on sliced cucumber chips.

Blue Crab Dip ................................................................................................. 4-maryland blue crab, red peppers, fresh herbs, creamy dip, with crostini.

Tropical Guacamole ....................................................................................... 4-aged tequila, fresh avocado, fresh mango and blue crab with blue corn chips.

Smoked Salmon Crostini ............................................................................... 5-maine smoked salmon on fresh cheese with herbs, capers, and shallots, on crostini

Beef Carpaccio ................................................................................................ 6-thinly sliced, seared beef tenderloin with horseradish, capers, shallots, olive oil.

Seared Beef Tenderloin Rolls ........................................................................ 5-teriyaki seared beef tenderloin rolls with cucumber, sesame, ginger, and spring onons.

Ultra Fresh Sushi in Season ............................................................................ 8-ultra-fresh hawaiian fish, traditional and modern influenced sushi and sashimi.

we will work to create any menu you desire

EntreesEntreesEntreesEntreesEntrees



BeefBeefBeefBeefBeef

Petite Filet Mignon .................................................................................... 28-portobello mushroom ragout, gorgonzolla mashed red potatoes, grilled asparagus.

Seared Beef Tips ....................................................................................... 22-seared beef tenderloin, sherry deglazed pan sauce, asparagus risotto, grilled asparagus. *

Braised Short Rib ...................................................................................... 16-red wine braised short rib with ginger-honey glaze, saffron-infused rice, grilled zucchini. *

Lamb and PorkLamb and PorkLamb and PorkLamb and PorkLamb and Pork

Braised Lamb Shank ................................................................................. 28-shiraz-braised with aromatic spices, moroccan spiced couscous, pan-wilted baby spinach.

Lamb Kebabs ............................................................................................ 22-grilled lamb with yogurt-curry marinate, saffron-infused rice, grilled vegetables. *

Grilled Pork Tenderloin ........................................................................... 16-pork tenderloin grilled with apricot-ginger glaze, on a bed of wild rice and corn risotto.

FFFFFish and Seafish and Seafish and Seafish and Seafish and Seafoodoodoodoodood

Sesame Ahi Tuna ....................................................................................... 28-sesame crust seared, avocado gazpacho sauce, wasabi mashed potatoes, grilled zucchini. *

Seared Scallops .......................................................................................... 22-pan-seared, diver-caught sea scallops, shittake-bacon broth, chive mashes potatoes.

Mango Salmon........................................................................................... 16-grilled with mango-peppercorn glaze, mixed field greens and apples, grilled asparagus. *

ChickenChickenChickenChickenChicken

Cornish Game Hen .................................................................................. 22-slow-braised, finished on the grill, sage-brown butter, on wild rice and corn risotto.

Citrus Herb Chicken ................................................................................. 16-fresh herb citronette grilled chicken breasts, cilantro pesto basmati rice, grilled asparagus.

VVVVVegegegegegeeeee tttttarararararianianianianian

Balsamic-Roasted Portobello .................................................................. 22-portobello mushroom ragout, gorgonzolla mashed red potatoes, grilled asparagus.

Grilled Eggplant ....................................................................................... 16-with fresh mozzarella, shittake mushrooms, tomato-fennel sauce, balsamic reduction. *

* gluten-free entrees

Desserts by 4 CakesDesserts by 4 CakesDesserts by 4 CakesDesserts by 4 CakesDesserts by 4 Cakes



DessertsDessertsDessertsDessertsDesserts

Belgian Chocolate Torte with Raspberry Coulis * ................................... 6-

Signature Stilton cheesecake bites with wildflower honey ...................... 6-

Dulce de Leche cheesecake .......................................................................... 6-

Roasted Pumpkin cheescake ........................................................................ 6-

Black and White cheescake ........................................................................... 6-

Tiramisu cheescake ......................................................................................... 5-

Spiced carrot cake with cream cheese frosting ......................................... 5-

Peanut butter-chocolate mousse in chocolate cups * ............................... 3-

Fresh Fruit Tarts with vanilla cream filling ................................................. 5-

Maple-Walnut Bread Pudding ...................................................................... 6-

Chocolate-drizzled coconut macaroons * ................................................. 3-

Peach Cobbler with Cinnamon Whipped Cream.................................... 5-

Double Chocolate Bread Pudding.............................................................. 6-

TTTTTrrrrreatseatseatseatseats

Decorated Sugar Cookies (per dozen) ...................................................... 36-

Rachel’s Chocolate-Almond Toffee (half pound bag) * ......................... 12-

Christmas Buche de Noel Cake (serves 8 people) ................................... 38-

Various Cookie Trays are also available

* gluten-free desserts

BeveragesBeveragesBeveragesBeveragesBeverages

WWWWWatatatatatererererer

Voss Water Norway 800ml ............................................................................. 8-

Voss Sparkling Water Norway 800ml ........................................................... 8-

Tea and CoffeeTea and CoffeeTea and CoffeeTea and CoffeeTea and Coffee

Iced Tea Service (per guest) ............................................................................ 1-

Hot Tea Service (per guest) ............................................................................. 4-

Coffee Service (per guest) ............................................................................... 2-

SodaSodaSodaSodaSoda

Coke, Diet Coke, Sprite (glass 8oz bottles) ........................................ each 2.50

IBC Root Beer (glass 12oz bottles) ...................................................... each 2.50

Bar and Wine ServiceBar and Wine ServiceBar and Wine ServiceBar and Wine ServiceBar and Wine Service

two weeks notice required, minimum of 24 guests

Classic Cocktails, and the Most Awarded Wine List in Kansas

For Catering Events Contact: Jack Melton

785-539-1295 [email protected]

Custom CakesCustom CakesCustom CakesCustom CakesCustom Cakes



Custom Wedding Cakes ................................................................. per guest 2.75

Custom Wedding Cakes with Fondant ........................................ per guest 3.50

Custom Birthday, Shower, and Celebration Cakes .................... per guest 2.50

extensive decorating, handmade fondant flowers and fresh flowers

may have additional charges, free delivery in manhattan area

Any Flavor Is Possible, Here are some of our favorites

White Wedding

Strawberry Cream

Chocolate Fudge

Carrot

Red Velvet

Banana Rum

CupcakesCupcakesCupcakesCupcakesCupcakes

48-hour notice required, minimum of two dozen

Mini Cupcakes ......................................................................................... each .85

Iced Cupcakes .......................................................................................... each 2.50

Iced and Filled Cupcakes ....................................................................... each 2.50

Custom Decorated Cupcakes ............................................................... each 2.50

30- per dozen cupcakes

Contact: Rachel Benjamin

785-320-2044 [email protected]

Documents

4 Olives Catering Menu 7-7-14