Creative Cuisine - a division of Mader's
Catering Banquet Menu
Hors D'oeuvres | Dinner Selections
Customized Dinner Buffet | Chef Attended Stations
Desserts | Late Night Snacks & Sweets
Next Day Breakfast/Brunch
Bar Service, Spirits & Beverages
Hot Hors D'oeuvres
The following items are priced by the dozen. We recommend three to five pieces per person per hour.
Chicken Satay: 18
Marinated chicken tenderloins, skewered & grilled then served with a spicy Thai peanut dipping sauce
Wild Mushroom Duxelle: 21
A mixture of finely chopped wild mushrooms & herbs is simmered in a red wine reduction then wrapped in a puff pastry and baked. Topped with Gruyrere cheese
Bacon Wrapped Water Chestnuts: 20
Crunchy, marinated water chestnuts are wrapped in a smoky bacon, then baked
until crisp
Spanakopita: 24
This Greek style appetizer is filled with chopped spinach, feta cheese, sweet onion and seasoning then wrapped in phyllo dough
Bacon & Onion Tartlet: 32
A French tartlet created with caramelized onion, applewood smoked bacon, heavy cream and parmesan cheese mix
Beef Taquitos: 21
Beef is slowly braised, seasoned and shredded then rolled in a fresh corn tortilla and deep fried till crisp and serve with a chipotle sour cream
Mini Reuben: 15
Corned beef is sliced thin and placed on light rye then topped with Swiss cheese, homemade sauerkraut and 1000 Island dressing
Tandoori Chicken Skewers: 21
Chicken tenderloins are marinated in Tandori spices and laced onto bamboo skewers then grilled. Served with a tamarind honey sauce
Mini Crab Cakes: market price
Lump crab meat is seasoned, breaded cand pan seared. Served with a lemon caper remoulade
Cocktail Meatballs: 14
Mini handmade meatballs are simmered in a brown sauce with caramelized onions, sour cream and chives
Mozzarella Sticks: 19
Mozzarella cheese rolled in a wonton wrap, served golden brown with our homemade marinara sauce
Asian Vegetable Spring Roll with Sweet Chili Sauce: 32
Hand-rolled rice paper is filled with cabbage, celery, red onion, carrot, mint and authentic Asian spices
Pot Sticker: 21
Seasoned pork filled wonton wrap, served with Asian style ginger soy sauce. Can be served steamed or pan fried
Stuffed Mushroom: 21
Florentine: Mushroom cap filled with a delicate blend of spinach, cheese & spices
Italian Sausage: Mushroom cap filled with a spicy, Italian sausage stuffing
Mini Stuffed Potato Skins: 21
Baby red skinned potatoes topped with bacon, cheddar cheese & served with a
chive sour cream
Bacon Wrapped Tenderloin: 41
Roasted beef tenderloin wrapped in hardwood smoked bacon. Served with a horseradish sour cream
Beef Tenderloin Satay: 40
Beef tenderloin meat on a skewer & served with homemade terriyaki sauce
Scallop Wrapped in Bacon: market price
A mouth watering combination! Applewood smoked bacon wrapped around north Atlantic sea scallops
Cold Hors D'oeuvres
The following items are priced by the dozen. We recommend three to five pieces per person per hour.
Beer & Cheese Crostini: 19
A combination of Wisconsin cheddar cheese, cream cheese and Munich Spaten beer is served on a homemade toasted crostini and finished with a fresh pico de gallo
Shrimp Canapé: 21
A mixture of shrimp and seafood carpicio is served on a cream cheese topped crostini
Lox Canapé: 21
Salted cured salmon with a lemon caper aioli served on a toasted crostini
Marinated Fruit Kabob: 35
Seasonal fruit in Grand Marnier & finished with a Triple Sec syrup
Roast Tenderloin Crostini: 32
A homemade seasoned crostini is topped with roasted tenderloin and accented with a blue chese aioli
Caprese Skewer: 24
Fresh buffalo mozzarella and bright juicy cherry tomatoes are threaded onto wooden skewers then finished with a light basil oil
Prosciutto Wrapped Grilled Asparagus: 19
Olive oil marinated grilled asparagus tips wrapped with Italian ham and provolone cheese accompanied with a balsamic syrup and shifton basil
Bruschetta: 14
Chopped tomatoes blended with garlic, basil, olive oil, and vinegar served on toasted slices of French bread
Cucumber Canapé: 19
The cool taste of cucumbers and the savory flavor of an herbed honey yogurt make an excellent flavor and texture combination in this tasty canapé
Deviled Egg: 19
The perennial favorite that feeds a crowd, easy bite size appetizers from classic to pesto
Cherry Tomatoes topped with Boursin Cheese: 24
Always a party favorite!
Shrimp Cocktail Display: Market Price
Colossal shrimp served with our homemade cocktail sauce
Hors D'oeuvres Trays & Displays
Pricing is for 50 guests / 100 guests.
Domestic and Imported Cheese and Fruit: 225 / 400
Fresh Fruit Display: 180 / 300
Served with chocolate fondue add 75
Antipasto Platter: 210 / 375
Assortment of Italian meats, cheeses and marinated salads
Vegetable Crudite with Dip: 100 / 175
Grilled Vegetable Platter with Pesto Dip: 125 / 200
Decorated Whole Smoked Salmon: 175 / 250
Spread Tray: 285 (100 guests)
Artichoke dip, hummus, salmon spread and spinach dip served with assorted flatbreads
Beer & Cheese Dip 110
Munich’s Spaten beer, Wisconsin cheddar and creame cheese dip topped with mild Pico de Gallo and served with our home made pretzel crostini’s
Taco Dip Tray with Tortilla Chips: 80 / 150
A combination of cream cheese and sour cream blended together with authentic Mexican spices is topped with shredded lettuce, cheddar cheese, onion, tomatoes and black olives. Served with homemade seasoned tortilla chips
Spinach Dip with Sourdough Crostini: 115 (50 guests)
A mix of cream cheese, spinach, heavy cream, Swiss cheese, garlic and onion,
sided with homemade sourdough Crostini
Reuben Dip with Rye Bread: 100 (50 guests)
The delicious taste of an authentic Rueben sandwich in a tasty dip!
Hummus Platter: 100 (50 guests)
Choice of roasted red pepper, roasted garlic or cucumber dill hummus with
toasted pita bread
Warm Artichoke Gratinee: 145 (50 guests)
A rich blend of Parmesan, Swiss cheese and artichoke hearts is topped with
breadcrumbs and baked to perfection!
Cheese & Cracker Tray: 125 / 200
Domestic cheeses served with a variety of crackers
Cheese and Sausage with Cracker Tray: 200 / 375
Domestic cheeses, summer sausage and salami served with a variety of crackers
Chocolate Fountain: 395 (100 guests)
Served with pretzels, angel food bites, pineapple wedges, strawberries, banana and assorted melons
Dinner Selections
All dinner selections are accompanied by a fresh garden salad, rolls and butter.
Salads
For an additional two dollars you may select one of the salads listed below.
Caesar Salad
Crisp romaine lettuce with fresh parmesan, tossed with Caesar dressing and
topped with homemade croutons
Baby Spinach Salad
Cali baby spinach, garden tomato, red onion, hardboiled egg and sesame dots. Served with Mader’s own hot bacon dressing
Sun-Dried Tomato & Onion Salad
Assorted greens, cucumber, kalamatta olives, tomatoes, gardinaire and crumbled feta cheese accented with a sherry sun-dried tomato vinaigrette
Lettuce Wedge Salad
Entrees
Beef
8 oz. Filet Mignon: 35
Grilled and topped with a red wine demi. Served with spinach and Yukon gold
mashed potatoes
New York Strip Au Poivre: 28
Peppercorn crusted 12 oz strip steak is pan seared and deglazed with a Cognac demi. Sided with roasted red potatoes and asparagus
Whiskey Glazed Tenderloins Tips: 27
USDA choice tenderloin is sautéed with onion, mushroom and whiskey. Accompanied by buttered egg noodles and grilled corn-on-the-cob
Slow Braised Short Ribs: 28
Boneless short ribs slowly braised in a veal stock. Served with baby carrots and parsley red potatoes
Roast Prime Rib of Beef: 29
Slow roasted and hand-carved, served with your choice of sauce (natural au
jus or horseradish cream), a twice baked potato and steamed broccoli
Sliced Sirloin of Beef: 24
Hand–sliced sirloin of beef finished with a mushroom bordelaise sauce is
sided with garlic mashed potatoes and julienne vegetables
Pork
Honey and Thyme Roasted Pork Loin: 24
Slow roasted pork loin is rubbed with thyme, glazed with honey then served
with wild rice pilaf and braised cabbage
Pork Medallions: 25
Three pan seared 2oz pork medallions are deglazed with brandy and whole grain mustard sauce. Served with sweet potatoes and red cabbage
Vegetarian
Stuffed Portabella: 22
Filled with spinach and roasted red pepper then topped with provolone cheese and beurre blanc. Served on a bed of spätzle and sided with asparagus
Seafood
Herb Crusted Salmon: 26
A 6oz filet is topped with a mix of basil, tarragon and thyme then layered with Japanese style bread crumbs. Served with spätzle and beurre blanc topped asparagus
Citrus Baked Tilapia: 24
A fresh tilapia fillet is marinated in a mix of lemon, lime and orange juices and broiled to perfection. Sided with green beans and a saffron rice pilaf
Grilled Ahi Tuna: 28
Topped with a mango lime relish and served with stir fried rice and an Asian
vegetable blend
Pan Seared Swordfish: 28
Topped with a sun dried tomato marinara and sided with spinach and lemon
herb linguini
Mahi Mahi: 27
Served with a spicy pineapple chutney, baby carrots and wild rice blend
Poultry
Chicken Wellington: 25
A delicate marriage of tender chicken breast and wild mushroom duxelle wrapped in a French style pastry served with julienne vegetables
Cornish Game Hens: 24
A succulent herb roasted hen accompanied by a seasoned sausage stuffing, pan gravy and roasted brussel sprouts
Duck Chambord: 29
Oven roasted one half duck glazed with sweet chambord sauce served with cranberry nut rice pilaf and spinach
Chicken Saltimbocca: 24
Boneless chicken breast layered with slices of prosciutto ham and Provolone cheese finished with vodka cream sauce served on a bed of linguini. sided by julienne vegetables
Parmesan Crusted Chicken: 23
Parmesan crusted boneless chicken breast accented with a homemade marinara then sided with penne pasta
Duet Entrees
All Duet Entrees are accompanied by a fresh garden salad, seasonal vegetables, rolls and butter and coffee service.
Chicken Saltimbocca and Grilled Tilapia: 29
Boneless chicken breast layered with prosciutto ham and Provolone cheese, finished with a vodka sauce paired with a grilled tilapia fillet with a lemon dill butter. Sided with rice pilaf and spinach
New York Strip Au Poive and Salmon: 32
Peppercorn crusted 6 oz strip steak is pan seared and deglazed with Cognac demi paired with grilled salmon accompanied by a spicy pineapple chutney, baby carrots and whole grain rice
Parmesan Crusted Chicken and Shrimp: 27
Parmesan crusted boneless chicken breast accented with homemade marinara and paired with shrimp accompanied by julienne vegetables and parsley red potatoes
Chicken Wellington and Filet of Beef: 30
Breast of chicken stuffed with a wild rice and mushroom blend baked golden brown in puff pastry. Hand-sliced sirloin of beef finished with a mushroom bordelaise sauce and garlic mashed potatoes and asparagus
Garlic Shrimp and Filet: 33
Jumbo shrimp sautéed in garlic butter paired with center cut tenderloin filet
with a demi glaze and broccoli and garlic mashed potato
Honey and Thyme Roasted Pork Loin and Cornish Game Hens: 24
Slow roasted pork loin is rubbed with thyme and glazed with honey then paired
with one half oven baked game hen. Served with wild rice and roasted root vegetables
Customized Dinner Buffet
Buffet includes rolls and butter, choice of 2 salads, 1 potato and 1 vegetable. A minimum of 40 guests is required for a Customized Dinner Buffet.
Choice of two Entrees 28
Choice of three Entrees 35
Entrees
- Italian style grilled Chicken Breast
- Roasted Pork Loin with Apple and Pear Glaze
- Beef Stroganoff
- Oven Roasted 1/4 Herb Chicken
- Roasted Turkey Breast with Dijon Gravy
- Poached Atlantic Salmon with Citrus Butter
- Pan Seared Tilapia with Mango Relish
- Cheese stuffed Tortellini tossed with Sun-dried Tomatoe Garlic Marinara
- Chicken Cordon Bleu
- Hickory BBQ Boneless Pork Chop
- Grilled Home Style Barbeque Glazed Baby Back Ribs
- Chicken or Beef Stir Fry
- Shrimp Scampi
Choice of two of the following salads:
- Fresh Fruit Salad
- Tossed Garden Greens with Dressing
- Marinated Garden Vegetable Salad
- Homemade Coleslaw
- American Potato Salad
- Thai Beef Salad
- Asian Vegetable Salad
- German Potato Salad
- Pasta Salad
Choice of one of the following starches:
- Roasted Garlic Mashed Potatoes
- Garden Blend Rice Pilaf
- Oven Roasted Sweet Potatoes
- Wild Rice Blend
- Baby Red Potatoes
- Potato Au Gratin
- Buttered Egg Noodles
- Jasmine Rice
- Linguini
Choice of one of the following vegetables:
- Glazed Baby Carrots
- Green Bean Almondine
- Roasted Root Vegetables
- Corn O’Brian
- Corn on the Cob
- California Blend with Broccoli, Carrots and Cauliflower
- Asian Blend Vegetables
- Cauliflower Au Gratin
Carving Station:
Includes appropriate condiments and rolls.
- Seared / Seasoned Roast Tenderloin of Beef 275 / 100 guests
- Roast Herb Turkey Breast 195 / 100 guests
- Honey Glazed Bone in Ham 195 / 100 guests
- Mustard Encrusted Pork Loin 160 / 100 guests
Chef Attended Stations
Your guests will enjoy the variety of cuisine presented at each station. Prices are based on 1.5 hours of service and a minimum of 100 guests.
"Taste of Italy" Pasta Station 13
Guests create their own pasta entrée from the following items: penne, cheese-filled tortellini, and linguini. Sauces include garden fresh marinara, alfredo and light basil garlic. Toppings abound: mini meatballs, Italian sausage, sliced grilled chicken breast, shrimp, mushrooms, sweet pepper medley, capers, black olives, diced tomatoes and onions. Guests may complete their creation with fresh parmesan cheese and crushed
red pepper.
Accompanied by soft breadsticks 1
Cajun 12
Blackened chicken breast and crawfish, with white rice, andouille sausage, tomato, peppers, celery, onions, Cajun broth, shrimp, okra and red beans
South of the Border 14
Build your own fajita from the following items: Soft flour tortillas, marinated strips of tenderloin or chicken breast, peppers and onions, shredded cheddar, lettuce, tomato, jalapenos, sour cream and salsa. Accompanied by refried beans and Spanish rice
Asian Station 14
A stir-fry of oriental vegetables and the choice of two: marinated teriyaki flank steak, ginger lime pork loin strips, mandarin orange marinated chicken or bay shrimp. Vegetables include sliced water chestnuts, baby bok choy, broccoli, baby corn, sliced carrots, bean sprouts, red & yellow bell peppers and red onion. Our stir fry is served with white rice or lo Mein noodles. A variety of accompanying sauces include traditional teriyaki, a ginger soy glaze, Thai basil sauce and Hoisin plum sauce.
Add Fortune cookies for dessert! 1
Potato 9
Choice of two: Yukon gold mashed potatoes, sweet potatoes, Boursin cheese mashed potato, baked potato, cheddar cheese mashed potato, roasted garlic and horseradish mashed potato, rosemary roasted purple potato. Toppings: bacon, cheddar cheese, sour cream, chives, broccoli, seafood mornay sauce and classic brown gravy
Cheese Fondue 10
Wisconsin beer and cheese fondue and traditional Swiss cheese and Pinot Noir fondue with assorted breads, sausages & vegetables
Chocolate Fondue 10
Dark chocolate fondue with an array of fruits, pound cake and marshmallows
Dessert Flambé – Chef Attended 12
Guest choice of crepe suzettes, banana fosters, or cherries jubilee
Desserts
Chocolate Ganache: 8
Rich chocolate cake topped with chocolate ganache, decorated with raspberry sauce
Apple Strudel: 8
Sliced apples rolled into phyllo dough, topped with caramel sauce, whip cream, fresh seasonal berries and served warm a la mode
Bread Pudding: 8
White chocolate and cherry bread pudding served with sour cherry sauce and vanilla cream sauce
Chocolate Mousse: 8
Light and fluffy dark chocolate mousse, served with whip cream and raspberries
Fruit Crepe Station: 8
Fresh crepes filled with cinnamon apple, seasonal berries or chocolate mousse,
finished with whipped cream and powdered sugar
Black Forest Cake: 8
Chocolate cake with layers of cherry filling & whipped cream, topped with
chocolate shavings
International Cheese and Fruit Station: 14
Domestic and imported cheeses with assorted dried fruits & nuts. Accompanied by a fresh fruit display
Dessert Buffets
Minimum of 30 people. Add $1 to Traditional and $2 to Deluxe Buffets for groups less than 30 people.
Traditional: 9/guest
Assorted Tortes and Cheesecakes
Assorted Mini Sweets and Dessert Bars
Regular and Decaf Coffee
Fine Selection of Teas
Deluxe: 15/guest
Assorted Tortes and Cheesecakes and
Petite Pastries
Chocolate Fountain offered with pretzels, angel food bites, pineapple wedges, strawberries, banana and assorted melons
Regular & Decaf Coffee
Fine Selection of Teas
Late Night Snacks & Sweets
Snacks
The following items are priced by the pound.
Party Snack Mix: 10
Pretzels or Popcorn: 6
Dry Roasted Peanuts: 9
Deluxe Mixed Nuts: 16
Tortilla Chips served with Salsa: 14
Sweets
Brownies: 60 / half sheet
Tea Cookies: 16 / pound
Mini Sweets: 20 / dozen
(cream puffs, éclairs, fruit tarts and cheesecake bites)
Chocolate Dipped Fruit: 28 / dozen
Fruit Bars: 70 / half sheet
Home Baked Cookies: 15 / dozen
Dessert Bars: 60 / half sheet
(turtle, lemon, raspberry)
Miniature Sandwiches
The following items are priced by the dozen.
Hot Sandwiches: 27
Mini Chicago Dog or Mini Brat
Roast Turkey & Cheddar Slider
BBQ Pork & Slaw Slider
Beef Burger or Turkey Burger Slider
Cold Sandwiches: 24
Silver Dollar Sandwiches (ham, turkey, or roast beef)
Mini Veggie Wraps (served with cucumber sauce)
Mini BLT
Tea Sandwiches (Albacore Tuna, Smoked Salmon & Dill,
Cucumber, Curried Chicken)
Next Day Breakfast/Brunch Menu
All buffets include coffee service (Hot Tea is available upon request). A minimum of 25 guests are required for Breakfast/Brunch.
The Continental 6 per guest
Assorted Muffins & Pastries
Assorted Juices
The Fresh Fruit Continental 8 per guest
Fresh Fruit Tray
Assorted Muffins & Pastries
Assorted Juices
Breakfast Buffet 12 per guest
Assorted Pastries, Scrambled Eggs, Breakfast Potatoes
Choice of Bacon, Ham or Sausage Links
Assorted Juices
Executive Breakfast Buffet 15 per guest
French Toast or Pancakes, Fresh Fruit, Yogurt, Granola, Pastries,
Corned Beef Hash, Hash Brown Potatoes
Choice of Bacon, Ham or Sausage Links
Assorted Juices
Chef Attended Omelet Station Additional 6 per guest
Omelets Made to Order May Be Added to any Buffet
Toppings: Ham, Onions, Green Peppers, Mushrooms, Tomatoes, Shredded Cheddar
Ala Carte
Yogurt and Granola 3
Fresh Fruit 3
Bar Service
Various options are available for beverage service at your special event.
Complete Bar Packages
Unlimited cocktail hour charges are based on a per guest basis for each hour. Packages are practical when it is important to know in advance the entire event cost. Bar packages include rail brands, some call brands, limited bottled beer brands and a choice of two of our house wines. (One white and one Red)
One Hour 16 per guest
Two Hours 20 per guest
Three Hours 24 per guest
Four Hours 28 per guest
Five Hours 32 per guest
Six Hours 36 per guest
Two bartenders are included. Bar glass ware, cocktail napkins, straws and garnishments are included.
Premium or super premium are available for an extra charge.
Champagne is not included in our Package Bar. We are happy to provide a Champagne toast for you and your guests. This additional price is based on brand chosen.
Host or Consignment Bar
Host Bars are another alternative for beverage service at your party. charges are based on a consumption basis. There will be a one hundred twenty five dollar staff charge per bartender for hosted bars. One bartender per 75 guests is standard.
Mixed Drinks 5.50 Rail, 6.50 Call, 7.50 Premium
Beer 3.50 Domestic, 4.50 Imported
House Wines 5.50 per glass
Champagne 34 per bottle
Soft Drinks 2.50
Bottled Water 2
Cash Bar
Cash bars are an economical way for the party host to defray some of the expense. Tax is inclusive in drink prices. There will be a one hundred twenty five dollar staff charge per bartender for cash bars. One bartender per 75 guests is standard.
Mixed Drinks 6 Rail, 7 Call, 8 Premium
Beer 4 Domestic, 5 Imported
House Wines 6 per glass
Soft Drinks 3
Bottled Water 2
Select Wines/Martini Bar
For the discriminating palate, our award-winning wine list is available to pair with any entrée. All wines and prices are subject to availability.
We are also able to customize a martini bar based on the theme of your party.
A 20% service charge and Wisconsin sales tax will be added to your final invoice.
back to top...Spirits and Beverages
House Wines
Chardonnay 19
Sauvignon Blanc 19
White Zinfandel 19
Merlot 19
Cabernet Sauvignon 19
Select Wines
Chardonnay 24
Sauvignon Blanc 24
Liebfraumilch 24
White Zinfandel 24
Merlot 24
Cabernet Sauvignon 24
Premium Wines
Chardonnay 28
Pinot Grigio 28
Riesling 28
Pinot Noir 28
Cabernet Sauvignon 28
Champagne / Bottle
House Champagne 19
Premium Champagne 28
Beer
Keg Domestic Beer 250 / Half Barrel
(Miller Genuine Draft or Miller Lite)
Keg Premium Beer 350 and up / Half Barrel
(Heineken or Leinenkugel's products)
Ala Carte Beverages
Champagne Punch 55 / Gallon
Margaritas 60 / Gallon
Frozen Cocktails 75 / Gallon
Frozen N/A Cocktails 30 / Gallon
Fruit Punch 30 / Gallon
Coffee Service 25 / Gallon
Tea Service 27 / Gallon (hot or iced)
Soft Drinks 3
Bottled Water 2
We look forward to serving you!
Mary Niland
Phone: 414.271-3377 x228
Email: mniland@madersrestaurant.com