Barrio-Catering-Menu-2018

abdcreative

BARRIO

Catering Menu


Catering Services

THANK YOU FOR YOUR INTEREST IN BARRIO

Barrio is a Latin-inspired restaurant focused on Spanish and Mexican

cuisine, with additional influences from our travels in South America, the

American Southwest, and the Mediterranean.

BARRIO FOOD TRUCK

Our mobile kitchen and catering services are available for off-site

weddings, events, and private dinners. Private parties may be hosted

on-site, based on availability.

Whether your event is a wedding or company party for up to 350, Barrio

is ready to prepare personalized menus for your special event. Our

creative, attentive staff has experience handling all event types and our

Chef and cooks are skilled in creating an unforgettable experience.

NEW! PATIO & ANNEX ON-SITE VENUES

With seating for up to 40 guests for dinner, or 50 for a reception, the sunsoaked,

heated patio is an ideal event venue for your next event in Bend,

Oregon. The patio is a private, covered outdoor venue along Brooks

Avenue, a short walk from Drake Park, making it an ideal gathering space

to eat and mingle.

Just inside, the Annex is Barrio’s semi-private room offering seating for

up to 55 guests, or 70 for a reception. Room rental fee and food and

beverage minimums vary by date. Full dining menus, beverage service, as

well as custom catering menus are available. Food may be served buffet

or family style.

In the following pages, we’ve provided sample menus. We are always

open to your creative vision to make your event one of a kind.

We look forward to working together!

THE BARRIO TEAM

barriobend@gmail.com

www.barriobend.com


starters

MEXICAN

Chips, Salsa, Guacamole

Queso Fundido

Empanadas

Pork Carnitas, Beef Barbacoa,

Chicken Tinga or Mushroom & Corn

Savory Churros

Fried Pastry, Sugar & Salt, Mole,

Dipping Sauce

Gorditas

Masa Cake with Corn Relish

Open Face Jibaritos

Fried Plantain w/ Pork,

Guacamole & Cabbage

SPANISH

Jamon Wrapped Melon w/ Manchego

Hummus w/ Schug & Fresh Veggies

Green Chile Falafel, Mint Yogurt

Paella Croquettes, Saffron Aioli

Fried Rice & Chorizo Dumplings

Cheesy Grit Cakes, Cilantro-Pesto Shrimp

Pork Albondigas

Meatballs in Spicy Tomato Sauce

Pinchos (Little Skewers)

Choice of Marinated Pork or Chicken

Watermelon Tostada (seasonal)

salad

Mixed Greens Salad

Mixed Greens & Romaine Lettuces, Pumpkin Seeds, Cucumbers, Radish,

Red Onion, Cotija Cheese & Choice of Dressing: Jalapeño-Basil,

Smoked Honey, or Roasted Garlic Vinaigrette

Green Chile Caesar Salad

Romaine, Croutons, Cotija Cheese, Green Chile Caesar Dressing

paella

Spanish Rice Seasoned with Sofrito, Saffron, Lemon & Picada

House (Chicken & Chorizo)

Mixta (Chicken, Chorizo & Seafood)

Vegetarian Mixta (Seafood & Veggies)

Vegetarian

tacos

Grilled Corn Tortillas Topped with Lettuce, Onion/Cilantro, Cotija Cheese, Salsas

Pork Carnitas

Beef Barbacoa

Beef Lengua

Pineapple & Bacon

Chicken Tinga

Mushroom & Corn

Grilled Rockfish

Grilled Salmon


side dishes

MEXICAN

Beans & Rice

Chilaquiles

Mexican Tortilla Casserole

Street-style Corn

Cilantro Pesto Grilled Vegetables

Jalapeño Cornbread

SPANISH

Grilled Green Beans

Summer Succotash

Vegetable Salad w/ Beans & Corn

Marinated Carrots

Brussels, Bacon, Blue Cheese

Patatas Bravas w/ Tomato Sauce & Aioli

platters

Each Platter Serves 20-25 People

Spanish Meats & Cheese

Grilled Shrimp & Picada with Bread

Guava Glazed Pork Ribs

Skirt Steak & Chile Rajas

Baked Sheep’s Cheese, Fruit & Crackers

Spanish Chicken w/Chorizo & Olives

meats

Roasted Salmon with Corn Succotash

Pork Carnitas

Grilled Top Sirloin with Caramelized Onions & Peppers

Brined Pork Loin, Apricot-sage-shallot Jus, Pistachios

Barbacoa Prime Rib & Jus

extras

Corn Tortillas

Grilled Bread


Sample Menus

one

STARTERS

Stuffed Dates

Empanadas

$20 PER PERSON

SIDES

Mixed Green Salad

Grilled Green Beans

MAIN

House or Veggie Paella

two

STARTERS

Chips, Salsa & Guac

Beans & Rice

Paella Croquettes

$25 PER PERSON

SIDES

Green Chile Caesar

Street-style Corn

Jibaritos

MAIN

Tacos

three

STARTERS

Queso Fundido

Savory Churros

Albondigas

SIDES

MAIN

Mixed Green Salad Brined Pork Loin

Brussels

Cilantro Pesto Grilled Veggies

$30 PER PERSON


Cocktails

margaritas

All Margaritas Made With Tequila Blanco,

House-made Fresh Citrus Margarita Mix

Barrio Margarita

Jalapeno Cilantro

Strawberry-Chipotle

Prickly Pear

Passionfruit

Hibiscus

Tamarind

Guava

signature cocktails

Choose From Our Favorites, Or Allow Us To

Create A Custom Cocktail For Your Event

TAMARIND WHISKEY SOUR

Bourbon, House Tamarind, Lemon

FRANK’S BULLEIT

Bulleit Bourbon, Grand Marnier,

Luxardo, Fernet, Orange Bitter

POBLANO MULE

Poblano-infused Vodka,

House Ginger Ale, Limes

QUEEN OF HEARTS

Vodka, Passionfruit, Soda

CHE GUAVARA

Vodka, Guava, Lemon, Soda

RUBY ROSE

Gin, Rosemary, Grapefruit, Lime

DRUNK AT THE DAY SPA

Gin, Cucumber, Mint, Lime, Cava

WHAT’S UP DOC?

Gin, Carrot Juice, Chamomile Syrup,

Elderflower Liqueur

CRANFATHER TIME

Silver Tequila, House-made

Cranberry Shrub, Cider, Orange

Agave, Thyme Tincture

BRAZILIAN MOJITO

Cachaça, Cucumber, Mint Simple

Syrup, Soda

JUAN DALY

Pisco, House Lemonade,

Yerba Mate

PINK MININO

Campari, Vodka, Grapefruit, Lime, Soda


catering notes

CATERING SERVICE INCLUDES

• Use of serving platters and serving utensils

• Set up, refill, and clean up of buffet

• Providing cocktail hour appetizers via buffet and/or passed service

• Clearing and repacking of all rented flatware, silverware, and glassware

• Boxing leftovers

• Disposable plates for food served from food truck (if applicable)

• Water refilling

ADD ON SERVICES (MUST BE AGREED PRIOR TO EVENT)

• Bartending (our signature cocktails and bar, or your own alcohol)

• Set up of tables, chairs, and bar

• Champagne toast (pour and pass)

• Dessert table set up

• Cake/pie cutting and serving

• Emptying of trash cans

Please inquire prior to your event. If you would like additional services not

listed above, simply inquire.

catering tips

FOOD TRUCK: The food truck requires a 20 amp power source, and a large

entry and exit point; the food truck is 26’ long and 12’ wide.

EVENT START/END TIMES: Is your event in the middle of the day? In the

summer? Is there access to shade? Does it start late? If so, what are your

plans for lighting when it gets dark? We as caterers need access to light

if we are breaking down after the event. Light will also ensure your party

doesn’t end too early, your guests should be able to see the cake and

dance floor!

PLATE SIZE: We suggest renting a 9” plate with 7-8” of space for food,

no larger. Larger plates pose a problem with portions and result in a lot

of waste.


DINNER ANNOUNCEMENT & THE FOOD TRUCK: Staggering guests is recommended

for a buffet. This should be organized beforehand and announced by the

MC prior to serving food. This will give your guests the best experience by

reducing their time in line.

In addition to transporting and cooking the food for your event, guests may

also be served directly from the truck. We recommend this as a ‘late night

snack’ option towards the end of the night. Tacos are popular, and other

items are available. Another option is to offer one set item from the truck,

which guests can quickly grab to prevent a line forming. Staggering guests is

recommended.

SETUP & CLEAN UP: If you are working with a wedding planner and rental

company, please share the set up details with us (outside of our food and

service responsibilities). Our team can scrape and stack plates into crates and

set them out for next day pick up. Please communicate the pick up location

prior to the event.

END OF NIGHT CONSIDERATIONS: Typically after food service has ended, the

party is still going. A clear entry and exit point for the truck, free of guests,

should be considered.

Regarding the bar and the service of the bar after catering hours, we can

provide a bartender (please inquire prior to the event). Some parties are

comfortable with an unattended late night bar, this is up to you and the event

venue. We encourage plenty of light surrounding the bar for the safety of your

guests.

DEPOSITS, GRATUITY & BILLING: A $300 deposit is required to hold your date.

Two months in advance, the menus must be determined and a contract will

be drawn. A 50% deposit will be required at that time. Labor charges are

$25 per staff member per hour. A service charge of 20% of total food costs

will be added to your final invoice, which will be emailed to you following the

event. The invoice will be itemized by food costs, labor costs, and bar costs (if

applicable). Previous deposits will be listed and subtracted from the total.

We look forward to catering your event!

THE BARRIO TEAM

barriobend@gmail.com

www.barriobend.com

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