WEDDINGS - Harry Caray's Restaurant

SAMPLE WEDDING MENUBUTLER PASSED HORS D’OEUVRESTruffled Deviled EggsShaved Truffle and ChivesSmoked SalmonChive Crème Fraîche and Orange Zeston Rosemary FlatbreadThai Green Curry ChickenGreen Curry Marinated Grilled Chicken on aBamboo Skewer with Carrot Ginger Coconut SauceJumbo Shrimp Scampi SkewersToasted GarlicBeef CarpaccioArugula, Lemon, Parmigiano-Reggiano,Extra Virgin Olive Oil andCracked Black Pepper on CrostiniPLATED FIRST COURSEserved with assorted rustic rolls, herbed Focaccia, rosemary flatbread and brandy shallot butter rosettesFarmer’s SaladMixed Baby Field Greens, Cucumbers,Goat Cheese Crumbles, Dried Cherries,Slivered Almonds and Truffle Honey VinaigretteorCreamy Burratadrizzled with Extra Virgin Olive Oil andCracked Pepper, served in Mini Mason Jar withArugula Salad and EVOO brushed CrostiniPLATED ENTRÉEFrench Cut Chicken BreastStuffed with Roasted Garlic, Sage and Parmigiano-Reggiano, drizzled with Aged Balsamic Tarragon Reduction,and served with Pancetta Roasted Brussel Sprouts and Fingerling Potatoe ConfitGrilled Sirloin FiletTopped with Crispy Fried Leeks and served with Savory Bread Pudding, Haricots Verts and Pink Peppercorn GastriqueFilet Mignon with Truffle ButterServed with Roasted Garlic Crushed Fingerling Potatoes and Caramelized Baby VegetablesHorseradish and Mustard Crusted Atlantic SalmonDrizzled with Lemon Butter and served with Parmesan Risotto and Chardonnay Braised Swiss ChardQuinoa CakeRoasted Vegetable Timbale, Roasted Corn Purée, Micro GreensMay-13Harry Caray’s Catering & Events | 33 West Kinzie, Chicago | T: 312.222.9200 | F: 312.828.0962 | harrycarayscatering.com | Page 2