Catering Menu 2023/2024

CARVED + CRAFTED 

MENU

welcome 

To Carved & Crafted by UChicago Catering 

There are both big decisions and little details to attend to as you prepare for your upcoming 

catered event. Let Carved & Crafted by UChicago Catering guide you from designing the 

perfect menu to personalizing all the details of your unique gathering. Our catering services can 

campus. 

We’ll work with you to create a custom gathering menu inspired by your unique needs that will 

leave a lasting impression on your guests. All menus will follow the UChicago Catering culinary 

philosophy: authentic recipes using the freshest, seasonal ingredients. 

style! And because you’ve entrusted your event to Carved & Crafted by UChicago Catering, the 

food will be unmatched, the service spectacular, and the event will be unforgettable! 

Carved & Crafted by UChicago Catering 

To place your order click here 

University of Chicago 

773.947.6600

Plan Your 

Event 

Welcome to Carved & Crafted by UChicago Catering! Our mission is to provide you with exceptional quality, 

is available to assist 

in planning your special event Monday-Friday 8:30am - 5:00pm. Please contact our catering coordinators for 

customized service and menus. 

Policies & Procedures 

To ensure optimal selection and the best possible service we kindly ask that events be booked at least seven 

business days in advance. Less than seven days notice requires approval from the catering leadership team. We 

Billing & Payment 

We ask that contracts paid by PO are to be paid in full within 45 days following the event. Orders paid by GEMS or 

credit card are to be paid in full with in one business day following the event. 

Guest Counts 

We kindly request a confirmed number of guests be specified three business days prior to the event. This number is 

Special Diets 

Special diets are accommodated upon request, We kindly request that your needs be submitted five days prior to 

your event. 

Calorie Counts 

2000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information is 

available upon request 

Linens, Floral, and Decor 

Please contact the catering department to order linens, floral, or other décor upgrades for your event needs. 

Delivery fees 

A delivery and/or retrieval fee will be applied for catering. This delivery/retrieval fee ranges from $20 to $100 and 

is determined by the location and event times. 

Service staff 

Depending on the logistics of your event, on-site staffing maybe required. 

Cancellation 

We kindly request cancellations be made five business days prior to the contracted event date. Less than two 

business days notice will result in being billed for the food and expenses.

Sustainable 

UTENSILS 

Celebrate Sustainable products 

UCHICAGO CATERING WORKS TO TO REDUCE OUR OUR 

ENVIRONMENTAL FOOTPRINT WHILE DEVELOPING 

PROGRAMS THAT PROMOTE SUSTAINABILITY THROUGH 

ENVIRONMENTALLY FRIENDLY PRODUCTS AND AND PRACTICES, 

SUSTAINABLE FOOD AND AND LOCAL PURCHASING OPTIONS, 

ENERGY AND AND WATER CONSERVATION EFFORTS, AND AND 

WASTE MANAGEMENT. 

WOODEN CUTLERY 

VERTERRA 

ROUND CLEAR 

PLA PLA DRINKING CUP CUP 

ZERO ZERO WASTE WASTE

SQUARE PALM 

LEAF PLATE 

VERTERRA 

PRoducts made by by

Vegan: 

Vegetarian: 

Avoiding Gluten: 

The Morning Start 

The Morning Start packages are accompanied by orange juice, seasonal fruit infused 

and honey. 

Continental Breakfast 

Assorted breakfast pastries and bagels with cream cheese (Cals 240-340) 

Seasonal fresh fruit display (Cals: 60) 

Orange juice (Cals: 120) 

Fruit infused water (Cals: 0) 

Energy Breakfast 

Egg white scramble with potato, spinach and tomato (Cals: 240) 

Avocado toast (Cals: 230-270) 

Seasonal fresh fruit and Greek yogurt with granola (Cals: 60-370) 

Traditional Breakfast 

Cinnamon French toast or buttermilk pancakes (Cals: 170-240) 

Scrambled eggs (Cals: 190) 

Bacon, Sausage (pork), or turkey sausage (Cals: 45-70) 

Seasoned breakfast potatoes (Cals: 120) 

Seasonal fresh fruit display (Cals: 60) 

1 per person 

. per person 

1 . 0 per person 

Phoenix Rising Brunch 

Toppings include crumbled candied bacon, bourbon syrup, spicy mayo and sriracha 

slaw 

.2 per person

À la Carte 

Vegan: 

Vegetarian: 


Freshly baked mini croissants (Cals: 130-210) 

2 . 0 per dozen 

Freshly baked assorted mini danishes (Cals: 130-210) 3 . per dozen 

Assorted bagels and spreads (Cals: 240-340) 



Greek yogurt parfait, fresh berries and granola 

(Cals: 250) per person 

Individual assorted yogurts (Cal: 70-90) 

5.10 per person 

Chia bowl, coconut milk, agave 

(min 10ppl) (Cal: 490) 4. per person 

Overnight Oats with fresh fruit, coconut milk, and 

agave (min 10ppl) (Cals: 490) 4. per person 

Avocado toast on Udi's gluten free bread with 

micrograins and everything but the bagel 

seasoning (Cals: 230-270) 

per person 

Seasonal fresh fruit display (min 10 people) 

(Cals: 60) 4. per person 

Hard boiled cage free eggs (min 10 people) 

(Cals: 70) 1. per person 

Bacon, Sausage (pork), turkey sausage or ham 

(Cals: 45-70) 2. per person 

Smoked salmon platter with, red onions, sliced 

tomatoes, cucumbers, capers (min 10 people) 

(Cals: 70) 

1 .20 per person

Hand-Crafted Egg 

Sandwiches 

Vegan: 

Vegetarian: 


Minority/Women-owned Business: 

Minimum of 12 person per order 

Choose your Bread 

Avoiding gluten bagel (Cals: 350) 

Rosemary cheddar biscuit (Cals: 200) 

Choose your Filling 

Thick cut applewood bacon, cage-free egg (Cals: 

170) 

Cage-free egg, Wisconsin Red Barn Cheddar 

cheese (Cals: 130) 

Cholula buttermilk chicken, honey butter 

(Cals: 270) 

Vine ripened tomato, cage-free egg (Cals: 90) 

Black forest ham, Wisconsin Red Barn Cheddar 

(Cals: 120) 

Chicken apple sausage, arugula (Cals: 460) 

per person 

per person 

per person 

per person 

per person 

per person 

Choose your Topping 

Wisconsin Red Barn Cheddar cheese (Cals: 30) 

American cheese (Cals: 100) 

Chipotle aioli (Cals: 170) 

Red onion jam (Cals: 50) 

Sweet and Savory 

Quiches and Tarts 

Justice of the Pies 

in Chicago that specializes in sweet and savory pies, quiches and 

tarts. Formed as an L3C, their mission is to aid in the fight against 

food insecurity while consistently seeking ways in which it can be a 

steward for fairness through their culinary art form. 

9" Quiche serves 6-8 

Spinach, Bacon + Feta (Cals: 670) 

Tomato + Basil (Cals: 490) 

Broccoli + Cheddar (Cals: 490) 

31.00 per pie 

26.50 per pie 

27.50 per pie 

UCHICAGO CATERING IS COMMITED TO SUPPORTING LOCAL MINORITY OWNED AND COMMUNITY DRIVEN BUISNESSESS

Vegan: 

Vegetarian: 


Balanced Breaks 

Jerky Bar 

Selection of regional and artisanal jerky (beef, salmon, turkey, vegan) served 

with dried fruit (Cals: 10-120) 

Chips & Salsa 

Lime and sea salt corn tortilla chips (Cals: 100) 

Salsa (Cals: 10) 

per person 

3. per person 

Popcorn Trio 

Spicy chili, herb and rosemary, and regular popcorn (Cals: 140-200) 4. per person 

Mezze Spreads 

Served with crisp vegetables and pita chips (Cals: 40-80) 

Sriracha hummus (Cals: 70) 

Classic chickpea hummus (Cals: 30) 

Babaganoush (Cals: 50) 

Chicken Bite Bar 

Blue cheese & ranch dip, carrot and celery sticks. (Cals: 260) 

per person 

6. per person

Assorted freshly baked cookies choice of: 

Chocolate chunk, red velvet, or white chocolate raspberry (Cals: 170-210) 

. 0 per dozen 

Salted caramel fudge brownies (Cals: 210) . per dozen 

Cereal treats choice of: 

(Cals: 190-350) 


Dessert bars choice of: 

S'mores bar, blondie, M&M® blondie, lemon bar (Cals: 110-320) 2 . per dozen 

Choice of: 

Hyde Park party mix, spicy party mix, ranch mix (Cals: 220) 

4. 0 per person 

Kind Bars (Cals: 190) 3 per person 

Miss Vickie's Chips (Cals: 200-290) 


Fresh whole fruit (Cals: 30-110) per person 

UChicago themed cake pops (Cals: 180) (72 hour notice) 


. 0 per dozen 

Vegan: 

Vegetarian: 


Sweets & Treats

Hot Beverages 

Half & half, skim milk and sweeteners 

Coffee, half & half, skim milk 

and sweeteners (Cals: 0) 

Hot water and assorted Teavana teas, sweeteners and honey 

(Cals: 0) 

Chai tea latte (Cals: 210 per 12oz. serving) 

2 . 0 per gallon 



Hot chocolate (Cals: 130) per gallon 

Fair trade hot chocolate, regular or peppermint (Cals: 90) per gallon 

one gallon serves 

9-12 guests 

Cold Beverages 

Soda (Cals: 0-190) 

1. 5 each 

Cold Brew (Cals:0) each 

Naked Fruit Juice 15.2oz. (Cals: 120-240) each 

Powerade 20oz each 

Bottled Water (Cals: 0) 

Iced Tea (Cals: 0-160) 

1. 5 each 


Lemonade (Cals: 0-160) . per gallon 

Phoenix Lemonade, Raspberries (Cals: 150) 

Fruit infused water (Cals: 0) 



one gallon serves 

9-12 guests

Classic Deli Buffet 

Your choice of three deli classics, two fresh cheeses pairing, artisan baked 

breads, house-made chips or a side salad, house made cookie and condiments. 

that make a sandwich great. 

Vegan: 

Vegetarian: 



1 per person 

PICK 3 PICK 2 PICK 1 

Smoked ham (Cals: 180) 

Turkey (Cals: 75) 

Salami (Cals: 300) 

Roast beef (Cals: 75) 

Tuna salad (Cals: 190) 

Chilled fried Phoenix Bean 

tofu (Cals: 60) 

Seasonal roasted 

vegetables (Cals: 50) 

American (Cals: 90) 

Swiss (Cals: 90) 

Provolone (Cals: 100 

Pepper jack (Cals: 

110) 

Wisconsin Red Barn 

Cheddar (Cals: 110) 

House-made chips 

(Cals: 100) 

Caprese salad (Cals: 190) 

Quinoa tabbouleh salad 

(Cals: 260) 

Garden salad with house 

vinaigrette (Cals: 70) 

Lunch 

Artisan Sandwich Board 

All sandwiches served on chef’s selection of fresh bread with fruit salad, side 

salad, and dessert bar. 

per person 

PICK 4 PICK 1 

Mediterranean grilled chicken with sun-dried tomato 

hummus on ciabatta (Cals: 730) 

Cajun roast turkey on toasted wheat with pepper jack, 

Bermuda onion, Cajun mayo (Cals: 480) 

Classic Italian, pepperoni, capicola, salami and 

provolone with balsamic hero (Cals: 730) 

Avocado, vine ripened tomato, cucumber, arugula, 

chipotle veganaise on wheat (Cals: 450) 

Roast beef Havarti cheese, pickled red onions, arugula 

tomato and black pepper horseradish aioli on hoagie 

(Cals: 540) 

Sage and garlic roasted turkey, applewood bacon, 

cranberry jam and Swiss cheese on focaccia (Cals: 410) 

Side Salads 



(Cals: 260) 


vinaigrette (Cals: 70)

Express Box Lunch 

All sandwiches served on chef’s selection 

of freshly-baked bread, lettuce, tomato and 

a Puckered Pickle with seasonal hand fruit, 

chips, and freshly-baked cookie. 12 person 

minimum 

1 per person 

Bread Options 

White, wheat, multi-grain, gluten-free 

Sandwich Selections 

Turkey breast and provolone cheese (Cals: 

490) 

Ham and Swiss cheese (Cals: 470) 

Roast beef and Wisconsin Red Barn Cheddar 

(Cals: 440) 

Grilled veggie wrap (Cals: 570) 

Tuna salad (Cals: 580) 

Grilled Mediterranean chicken sandwich 

(Cals: 730) 

Vegan: 

Vegetarian: 


Box 

Lunches 

Artisan Box Lunch 

All sandwiches served on chef’s selection of fresh bread with fruit salad, side 

salad, and dessert bar. 12 person minimum. 

1 per 

person 

Sandwich Selections 

Mediterranean grilled chicken with sun-dried tomato 

hummus on ciabatta (Cals: 730) 

Cajun roast turkey on toasted wheat with pepper jack, 

Bermuda onion, Cajun mayo (Cals:480) 

Classic Italian, pepperoni, capicola, salami and 

provolone with balsamic hero (Cals: 730) 

Avocado, vine ripened tomato, cucumber, arugula, 

chipotle veganaise on wheat (Cals: 450) 

Roast beef Havarti cheese, pickled red onions, arugula 

tomato and black pepper horseradish aioli on hoagie 

(Cals: 540) 

Sage and garlic roasted turkey, applewood bacon, 

cranberry jam and Swiss cheese on focaccia (Cals: 410) 

Side Salads 



(Cals: 260) 


vinaigrette (Cals: 40)

Box Salads 

Vegan: 

Vegetarian: 


Turkey Avocado Cobb Salad (Cals: 450) 

Mesclun greens, turkey, applewood smoked bacon, fresh avocado, cage free hard 

boiled egg, black olives, onion, and house-made croutons, red wine vinaigrette 

Blackened Chicken Caesar Salad (Cals: 430) 

Chopped romaine lettuce, blackened chicken, grated Parmesan cheese, and 

house-made croutons with our traditional Caesar dressing 

Traditional Chef’s Salad (Cals: 520) 

Turkey, ham, cheddar, cage free hard boiled egg, tomatoes, cucumbers, and crisp 

greens with creamy buttermilk ranch dressing 

Greek Salad with Grilled Chicken (Cals: 730) 

Grilled chicken, tomatoes, cucumbers, kalamata olives, feta cheese, red onion, and 

mixed greens with a red wine vinaigrette 

California Salmon Salad (Cals: 420) 

Mesclun greens with grilled salmon, red cabbage, celery, black olives, tomatoes, 

cucumbers, and avocado with balsamic vinaigrette 

Mediterranean Grain Salad (Cals: 330) 

Orzo, barley, and farro with kalamata olives, tomatoes and Bermuda onion 

1 . 5 per person 

per person 

per person 

per person 

per person 

per person 

All salads include artisan crackers, choice of dressing, and cookie. 

Disposable cutlery is available upon request.

Theme Meal 

Vegan: 

Vegetarian: 


Little Italy 

Served with Caesar salad (Cals: 360) 

Cappuccino mousse cup (Cals: 50) 

Fresh baked garlic bread (Cals: 210) 

Pick 1 

Lasagna (Cals: 480) 

Fettuccine Alfredo (Cals: 400) 

Tortellini primavera (Cals: 280) 

2 . 5 

per person 

Pick 1 

Chicken piccata (Cals: 250) 

Chicken marsala (Cals: 380) 

Chicken Parmesan (Cals: 470)

Theme Meal 

Vegan: 

Vegetarian: 


Taste of the South 

Choice of two from pulled chicken, shredded beef, or 

classic Carolina pulled pork with slider rolls (Cals: 400) 

Macaroni and cheese (Cals: 330) 

BBQ baked beans (Cals: 270) 

Lime cilantro cabbage cole slaw (Cals: 120) 

Cheddar jalapeño cornbread (Cals: 330) 

Strawberry Shortcake (Cals: 660) 

per person

Theme Meal 

Vegan: 

Vegetarian: 


. 0 

per person 

Includes assorted buns, lettuce (Cals: 0), tomatoes (Cals: 0), Puckered pickles 

(Cals: 0), onions (Cals: 5), condiments (Cals: 10-90), house-made potato chips 

(Cals: 100), fresh baked cookies (Cals: 170-200) and brownies (Cals: 200) 

Pick 3 

Hamburgers (Cals: 340), vegan burgers (Cals: 280), hot dogs (Cals: 480), or 

BBQ glazed chicken (Cals: 630) 

Pick 2 

Potato salad (Cals: 170), pasta salad (Cals: 270), cole slaw (Cals: 96) or 

traditional macaroni and cheese (Cals: 330)

Theme Meal 

Vegan: 

Vegetarian: 


Taste of the 

Mediterranean 

per person 

Chermoula spiced chicken skewers with tzatziki sauce (Cals: 350) 

Kafta meatballs on tabbouleh with red chili tomato sauce (Cals: 310) 

Mini falafel with tahini sauce (Cals: 350) 

Lentil hummus with grilled pita chips (Cals: 680) 

Mezze grilled and marinated vegetables with hummus (Cals: 150) 

Marinated olives (Cals: 40)

Theme Meals 

Vegan: 

Vegetarian: 


Taco House 

2 . 

per person 

Mini al pastor tacos with onion and cilantro (Cals: 170) 

Mini carne asada with onion cilantro (Cals: 280) 

Mini grilled chicken flautas ancho chili crema (Cals: 160) 

Deconstructed posole salad with chili lime vinaigrette (Cals: 290) 

Wild mushroom queso with fresh corn tortillas (Cals: 380) 

Mini churros with chocolate dipping sauce (Cals: 250)

Theme Meals 

Vegan: 

Vegetarian: 


Asian Noodle & Dumplings 

Soba noodle salad with miso mustard vinaigrette (Cals: 180) 

Shrimp gyoza chili vinegar (Cals: 170) 

Chicken dumpling hoisin (Cals: 180) 

Chili tofu and vegetables (Cals: 100) 

BBQ hoisin steak, avocado, scallion lettuce wraps (Cals: 270) 

Guacaname with fried wonton crisps (Cals: 220) 

Pao zaf cold vegetable zoodle salad (Cals: 360) 

per person 

per person 

Sesame noodle salad with miso, mustard vinaigrette (Cals: 180) 

Orange ginger chicken (Cals: 550) 

Beef with broccoli (Cals: 170) 

Ginger vegetable fried rice (Cals: 290) 

Traditional vegetarian egg rolls (Cals: 100) 

Sesame broccoli (Cals: 90)

Vegan: 

Vegetarian: 


Hot Hors d'Oeuvres 

(minimum four dozen) 

Mini chicken tostada (Cals: 360) 2 dozen 

Shrimp and vegetable spring roll with 

Mongolian sweet and sour sauce (Cals: 80) 

Vegetable spring roll with Mongolian sweet 

and sour sauce (Cals: 90) 

Roasted balsamic date topped with candy 

bacon and goat cheese (Cals: 220) 

Heirloom tomato, torn basil, roasted garlic, 

and asiago flatbread (Cals: 290) 

Grilled chicken and cheddar cheese 

quesadilla (Cals: 200) 

Crab rangoon with sweet and sour dipping 

sauce (Cals: 90) 

3 dozen 

2 dozen 

2 dozen 

1 dozen 

dozen 

2 dozen 

Thai chicken satay (Cals: 110) . dozen 

Beef sliders with bacon cheddar and spicy 

tomato ketchup (Cals: 320) 

dozen 

BBQ shrimp and grits (Cals: 140) 3 dozen 

Mini roast pork bao (Cals: 30) dozen 

Bacon wrapped scallop (Cals: 80) 2 dozen 

Tandoori kebab (Cals: 120) dozen 

Fried jackfruit bites with Miso Gochujang 

dipping sauce (Cals: 80) 

dozen

Seared ahi tuna on crispy wonton with wasabi cream (Cals: 110) 3 . dozen 

Garlic and herb goat cheese crostini (Cals: 290) 

dozen 

Smoked salmon mousse on potato crisp (Cals: 70) dozen 

Grilled shrimp with mango chipotle glaze (Cals: 40) dozen 

Caprese skewer cherry tomato, fresh mozzarella, basil and balsamic glaze 

(Cals: 120) 

dozen 

Harvest chicken salad in a phyllo cup (Cals: 150) dozen 

Shrimp ceviche with Serrano chili shooter (Cals: 80) dozen 

Cumin crusted beef tenderloin on a plantain chip (Cals: 160) dozen 

Hummus shooter with crudité garnish (Cals: 130) dozen 

Vegan: 

Vegetarian: 


Cold Hors d'Oeuvres

Hors d'Oeuvres 

Vegan: 

Vegetarian: 


12 person minimum 

Artisan Cheese Display (Cals: 160) 

A variety of imported and domestic cheese, 

highlighting a selection from right here in 

the Midwest, freshly baked bread, crackers 

and seasonal fruit 

Crudité Display (Cals: 130) 

Seasonal vegetables served with ranch 

dipping sauce 

Seasonal Fresh Fruit Display (Cals: 45) 

Seasonal fruit and berries 

Italian Antipasti Display (Cals: 240) 

Prosciutto and salami, fresh mozzarella and 

shaved Parmesan, pepperoncini, roasted red 

peppers, marinated artichokes, eggplant 

caponata, marinated olives, extra virgin 

olive oil, and balsamic vinegar served with 

flatbreads and crostini 

Mediterranean Market Display (Cals: 230) 

Cumin marinated chicken skewers, roasted 

eggplant, roasted peppers, hummus, 

marinated olives, feta cheese, Parmesan 

cheese, rocket arugula served with 

flatbreads and crostini 

Seafood Display (Cals: 210) 

Crab claws, chilled mussels, shrimp, 

traditional accompaniments 

Jumbo shrimp cocktail (Cals: 340) 

. 5 per person 


4. per person 

per person 

per person 

market price 

market price 

Seafood ceviche (Cals: 95) 3. per person 

Mini tuna poke on endive drizzled with 

wasabi crema (Cals: 100) 

Crab legs (Cals: 530) 

Sushi Display (Cals: 40-220) 

Phoenix Sushi 

Display (Cals: 40-220) 

4. per person 

market price 

market price 

market price

Vegan: 

Vegetarian: 


Carving 

Station 

Served with appropriate sauces and dinner rolls with 

whipped butter. Gluten free and dairy free dinner 

rolls available upon request 

YOUR CHOICE OF: 

Roasted round of beef (Cals: 

260) 

per person 

Roasted pork loin (Cals: 160) per person 

Boneless glazed ham (Cals: 110) per person 

Herb roasted breast of turkey 

(Halal) (Cals: 130) 

per person 

À LA CARTE 

Marscapone whipped 

potatoes (Cals: 150) 

Mashed sweet potatoes 

(Cals: 180) 

Rosemary roasted potatoes 

(Cals: 110) 

Herb risotto (Cals: 600) 

Lentil and basmati rice pilaf 

(Cals: 190) 

Roasted mashed cauliflower 

(Cals: 70) 

Macaroni and cheese 

(Cals: 330) 

Grilled asparagus 

(Cals: 60) 

Grilled Brussels sprouts with 

lemon (Cals: 60) 

Creamed spinach (Cals: 60) 

per 

person 

per 

person 

per 

person 

per 

person 

per 

person 

per 

person 

per 

person 

per 

person 

per 

person 

per 

person 

(Cals: 200) 

per person 

Rainbow roasted carrots 

(Cals: 35) 

per 

person 

mushroom Duxelle (Cals: 180) 

per person 

Roasted squash with fresh 

herbs and garlic (Cals: 100) 

per 

person

Dessert Stations 

Vegan: 

Vegetarian: 



Gourmet Hot Chocolate Station (Cals: 185) 

Served with chocolate shavings, crushed peppermint and whipped topping 

4. per person 

Salted Caramel Fudge Brownies (Cals: 200) dozen 

Mini Cupcake Station (Cals: 185) (Minimum 12 People) 

PICK 2 

Carrot with cinnamon cream cheese frosting (Cals: 90) 

Coconut cream (Cals: 110) 

Cookies & cream (Cals: 120) 

Chocolate with salted caramel frosting 

Red velvet with cream cheese frosting (Cals: 90) 

Devil’s food with marshmallows (Cals: 170) 

Tiramisu (Cals: 100) 

The Phoenix with cream cheese frosting (Cals: 90) 

per person 

Justice of the Pies 

Bourbon Pecan 

Key Lime 

Salted Caramel Peach 

31.00 per 9" pie 

26.50 per 9" pie 

31.00 per 9" pie 

UCHICAGO CATERING IS COMMITED TO SUPPORTING LOCAL MINORITY OWNED AND COMMUNITY DRIVEN BUISNESSESS

Vegan: 

Vegetarian: 


Seated Dinner 

Includes freshly baked rolls and butter. Gluten free rolls available upon request 

First Course 

Mixed green salad with romaine, red onions, tomatoes, croutons and creamy 

ranch dressing (Cals: 390) 

Classic Caesar salad with romaine, Parmesan, croutons, and Caesar dressing 

(Cals: 310) 

Spinach and strawberry salad with aged gorgonzola and raspberry vinaigrette 

(Cals: 340) 

Asparagus and mushroom salad with mesclun greens and balsamic vinaigrette 

(Cals: 140) 

Vegetarian cobb salad with whole leaf lettuce, stewed black eyed peas, 

heirloom tomatoes, seared chili crostini, sharp cheddar and jalapeño ranch 

(Cals: 340) 

Wedge salad with bleu cheese crumbles, praline bacon, roasted tomatoes, 

scallions, Parmesan croutons and bleu cheese vinaigrette (Cals: 500) 

Fire roasted beet salad with feta cheese, chopped romaine, spring mix, 

shredded cabbage, mandarin oranges and citrus vinaigrette (Cals: 460) 

Boston bibb and arugula salad topped with sliced pears, apples, dried 

cranberries, goat cheese, and a honey mustard dressing (Cals: 270) 

5 per person 

5 per person 



6.6 per person 

per person 

per person 

per person

Vegan: 

Vegetarian: 


Entrées 

Chicken parmesan with herb risotto and fresh green beans with garlic, tomato, 

and basil (Cals: 2,910) 

Herb crusted chicken breast with Parmesan polenta, sautéed broccoli rabe with 

roasted garlic and a red pepper sauce (Cals: 450) 

Smoked bone-in pork chop with BBQ demi roasted poblano mashed potatoes 

and sweet orange roasted baby carrots (Cals: 1,390) 

Korean bulgogi beef short rib with wasabi mashed potatoes, bok choy, and 

fried wonton strips (Cals: 1,080) 

candied butternut squash (Cals: 590) 

Filet of beef with sherry demi glaze, honey whipped mashed sweet potatoes, 

grilled asparagus and wild mushrooms (Cals: 620) 

per person 

per person 

per person 

per person 

market price 

market price 

Broccoli tofu stir fry with brown rice (Cals: 380) per person 

Greek lemon polenta with portobello mushroom ragout (Cals: 260) per person 

Seated Dinner 

Desserts 

Crème brûlée (Cals: 120) per person 

New York cheesecake with seasonal 

berries (Cals: 350) 

per person 

Chocolate layer cake (Cals: 230) per person 

S'mores tart (Cals: 290) per person 

Chocolate mousse with seasonal berries 

(Cals: 270) 

Apple crisp (Cals: 210) 

4. per person 

per person

Alcoholic Beverages 

& Bar Service 

All bar packages require a minimum of 20 persons. Price does not include Chicago liquor 

adding craft beer to your package. 

LIMITED BAR PACKAGE 

$1 . per guest | 2 hour service 

$ per guest | 3 hour service 


Two domestic beers 12 fluid oz. | 90- 190 cal 

Two imported beers 12 fluid oz. | 140- 170 cal 

Two house red 5 fluid oz. | 125 cal 

Two house white wine 5 fluid oz. | 120 cal 

Assorted soda | 0 - 280 cal 

Iced water 16.9 oz. | 0 cal 

FULL BAR PACKAGE 

$2 per guest | 2 hour service 






Two house white wine 5 fluid oz. |120 cal 

One sparkling wine 5 fluid oz. | 120-160 cal 

House spirits | 97 -116 cal 

Assorted soda | 0 - 280 cal 

Iced water 16.9 oz. | 0 cal 

PREMIUM BAR PACKAGE 







Two house white wine 5 fluid oz. | 120 cal 

One sparkling wine 5 fluid oz. | 120-160 cal 

Premium spirits & mixers | 120 cal 

Assorted soda |0 - 280 cal 

Bottled water 16.9 oz. | 0 cal

Chicago Bites 

Time to refuel... Can be passed or stationed. $ . per person 

PICK 3 

Street Taco - Beef, Chicken or Pork - 4: corn tortilla with cilantro, onions and salsa 

Mini Italian Beef - au jus, sweet peppers, giardiniera & 3” torpedo roll 

Mini Chicago Hot dog - onion, neon relish, pickle, celery salt, tomato, mustard & sport pepper 

Classic slider – caramelized onion, cheddar cheese, slider sauce 

Crispy Tater Tots - sriracha ketchup dipping sauce 

Boneless - Spun in your choice of sauce: 

BBQ Wings - ranch dipping sauce 

Sweet Thai Chili - sriracha aioli dipping sauce

Catering 

MENU

ABOUT US 

Asiana guides recent refugees 

to America along the path to 

citizenship and provides them 

with necessary job skills and 

income. Asiana features chefs 

that specialize in pan-Asian 

cuisine, including dishes from 

China, India, Pakistan, Japan, 

Korea, and Thailand. 

ASIANA 

O W N E D B Y EU N J I N & J ASO N L E E 

The menu includes vegetarian 

and vegan options, along with 

noodles, bento boxes, poke 

bowls, and boba teas. Asiana 

chefs are trained at culinary 

institutes in Asia and receive 

hands-on training.

SUSHI SPREAD 

priced up to 3.5 pieces per person 

Includes condiments and serving disposables 

SUSHI ACTION STATION 

priced up to 5 pieces per person 

Includes condiments and serving disposables 

CLASSIC MAKI 

Veggie/Spicy/ Classic California 

Spicy Salmon/Tuna 

Salmon Avocado 

Shrimp Tempura 

$15 

CLASSIC MAKI 



Salmon Avocado 

Shrimp Tempura 

$20 

SIGNATURE 

S U S H I A C T I O N S T A T I O N 

Classic options 

$20 

Kamikaze Roll 

Red Dragon Roll a chef(s), condiments, serving disposables 

Rainbow Dragon Roll 

SIGNATURE 

Classic options 

Kamikaze Roll 

Red Dragon Roll 


$27 

PREMIUM C LA S S I C M A K I 

$25 


Classic & Signature options 


Premium Vegan Roll 

Nigiris (Kanpachi, 

Salmon 

Ahi 

Avocado 

Tuna, Scottish Salmon) 

Mini Poke Bowls Shrimp Tempura 

$20 

PREMIUM 

$32 



Nigiris (Kanpachi, Ahi Tuna, Scottish Salmon) 

Mini Poke Bowls 

SUPER S I PREMIUM G N A T U R E $30 

Premium options Classic options 

Seasonal Sashimi Kamikaze Roll 

Deluxe Nigiris Red (Toro, Dragon Botan Roll Ebi, Hamachi) 


$27 

SUPER PREMIUM 

$42 

Premium options 

Seasonal Sashimi 

Deluxe Nigiris (Toro, Botan Ebi, Hamachi) 

PR EM I U M 

$32 



Nigiris (Kanpachi, Ahi Tuna, Scottish Salmon) 

Mini Poke Bowls 

S U PER PR EM I U M 

$4 2 

Premium options 

Seasonal Sashimi 

Deluxe Nigiris (Toro, Botan Ebi, Hamachi)

MINI ROLLS 

served with 3 varietys of dipping sauces 

Shrimp Spring Roll 

Assorted Vegetarian Spring Roll 

(Tofu & Seasonal Edible Flowers) 

Vegetarian Radish Wrap 

Grilled Chicken Radish Wrap 

Spicy Pork Radish Wrap 

Bulgogi Beef Radish Wrap 

$5 

$4 

$4 

$4 

$5 

$5 

ASIAN SPECIALTY STATION 

served with rice and vegetable toppings and a 

choice of Kung Pao, Teriyaki, and Sweet Chili 

BBQ Chicken Mini Rice Bowls 

Spicy Pork Mini Rice Bowls 

Ribeye Bulgogi Mini Rice Bowls 

Beef Short-Rib Mini Rice Bowls 

served with Teriyaki and Spicy Mayo dressing 

Vegan Delight Mini Poke Bowls 

Salmon & Tuna Mini Poke Bowls 

$6 

$6 

$6 

$8 

$6 

$8 

SUSHI - PASSED HORS-D'OEUVRES 

(2.5 pcs per guests, minimum 50 guests) 

Basics (Makis) 

Premium (Makis & Nigiris) 

Vegan Signature (Maki & Nigiri) 

Deluxe (Signature Maki & Nigiri) 

$8 

$10 

$12 

$12 

SUSHI ON TRAYS - DROP-OFF 

VERTERA TRAYS 

Salmon Paradise 

Tuna Festival 

Yellowtail Fever 

So Shellfish 

Vegan Deluxe 

Roll Out 

Nigiri Selecon 

44 pcs $85 

44 pcs $85 

44 pcs $85 

44 pcs $85 

44 pcs $85 

80 pcs $150 

40 pcs $150

CÀ PHÊ DÁ 

O W N E D B Y T H A I & D A N I E L L E D A N G 

ABOUT US 

Thai Dang first moved to Chicago 

with his wife/business partner 

Danielle in 2009, joining the then 

newly opened L2o Restaurant 

located inside the Belden Stratford 

Hotel. Three Michelin stars, and 

years working under chef Laurent 

Gras later, and he struck out on his 

own. In 2017, Thai and Danielle 

opened HaiSous and Cà Phê Đá in 

Pilsen. Cà Phê Đá is now located at 

The University of Chicago William 

Eckhardt Research Center. 

HaiSous has earned glowing 

reviews, both locally and nationally, 

secured a position on the Michelin 

Bib Gourmand list and was 

nominated by the James Beard 

Foundation as a semifinalist for best 

new restaurant. 

V I E T N AME A S E C U I S I N E

CHEF’S FAMILY STYLE 

TASTING MENU 

SMALL 

$17.50 per person 

Pick 1 starter, 

1 main, 1 dessert 

MEDIUM 

$22 per person 


2 mains, 1 dessert 

LARGE 

$27.50 per person 


3 mains, 2 dessert 

CHEF THAI’S SIGNATURE SELECTIONS: 

PAPAYA SALAD 

Shaved green papaya, Thai basil, Vietnamese 

beef jerky, sesame soy vinaigrette, fried 

shallots & garlic 

Avoiding Gluten, Dairy Free 

VEGETARIAN PAPAYA SALAD 

Shaved green papaya, Thai basil, tofu jerky, 

sesame soy vinaigrette, fried shallots & garlic 

Avoiding Gluten, Vegan 

VIETNAMESE EGG ROLL 

LETTUCE WRAP 

Pork & shrimp egg roll, lettuce, Vietnamese 

herbs, fish sauce dipping sauce 

OCTOPUS SALAD 

Braised octopus, confit eggplant, Vietnamese 

shiso, radish, coconut cream, toasted peanuts 


MARINATED EGGPLANT SALAD 

Confit eggplant, sweet tamari sauce, Vietnamese 

shiso, radish, coconut cream 

Avoiding Gluten, Vegan 

FRAGRANT CHICKEN & TOASTED 

RICE CRACKER 

Minced chicken cooked with lemongrass, chili, 

shallots, garlic and annatto oil 


Contains Gluten 

PULLED CHICKEN SALAD 

Hand pulled chicken, cabbage, carrots, 

Thai basil, cilantro, ginger fish sauce 

vinaigrette 

Avoiding Gluten, Dairy Free

MAINS: 

CHICKEN AND RICE 

Five spice roasted chicken thighs with 

fragrant Jasmine rice 


GRILLED PORK & RICE NOODLE SALAD 

Grilled marinated pork shoulder, rice 

noodles, lettuce, cucumber, Vietnamese 

herbs, garlic fish sauce dressing, fried 

shallots 


DESSERT: 

PANDAN CRINKLE COOKIES 


WHIPPED VIETNAMESE RICE PUDDING 

Avoiding Gluten, Contains Dairy 

BANANA COCONUT CREAM 

WITH TOASTED RICE CRACKER 

Avoiding Gluten, Contains Dairy 

SEASONAL EXOTIC FRUIT 

SEAFOOD RICE NOODLE SALAD 

Saute clams, octopus, shrimp, rice noodles, 

lettuce, cucumber, tamarind sauce, 

vietnamese herbs 


VEGETABLE CURRY 

Fried chicken wings, caramelized fish 

sauce, fried shallot & garlic 


FRIED RICE 

Jasmine rice, egg,garlic and scallion 

Choice of protein: Chicken | Beef | Shrimp 


EGG NOODLES & SHRIMP 

Chinese egg noodles, dark soy, sauté 

shrimp, spring onions, herb salad 


SPECIALTY DRINKS 

Egg Custard Coffee 

Ca Phe Sua with Ice 

Happy Lemon

WAZWAN 

O W N E D B Y Z UBAI R M O H A J I R 

ABOUT US 

Wazwan Chicago showcases a 

tasting menu that reflects chef 

Zubair Mohajir's training in 

French kitchens with doses of 

flavors of his South Asian and 

specifically Indian heritage. 

Wazwan was named to the 

Chicago Tribune's list of “Best 

Restaurants” in 2022 and 

nominated “Rising Star Chef” 

by the Jean Banchet Awards. 

S O U T H A S I A N C U I S I N E

THC SLIDERS 

Fried Chicken Thigh, Gochujang Aioli, 

B&B pickles, Tandoori Honey Butter 

1 DOZEN $90 

2 DOZEN $180 

CHICKEN CHETTINAD 

MASALA 

Served with Cumin Basmati 

1/2 TRAY 

(SERVES 12 GUEST) $90 

PLANT-BASED 

CHICKEN SLIDERS 

Fried Plant Base Chicken, gochujang aioli, 

B&B pickles, Tandoori Honey Butter 

1 DOZEN $90 

VADA PAV 

Potato croquettes, Garlic/Serrano Achaar, 

Tomato, Spinach Chutney 

1 DOZEN $90 

2 DOZEN $180 

2 DOZEN $180

CAFE TRINIDAD 

O W N E D B Y D A R R Y L H I C K S 

ABOUT ABOUT US US 

The food of Trinidad is unique in 

that it combines Caribbean and 

African favorites with Indian and 

cuisine that features curry and 

Handmade Roti and Doubles in 

particular are extremely popular 

examples of dishes that are 

unavailable elsewhere. 

Darryl and Claudia Hicks opened the 

first Cafe Trinidad in 2005 on 75th 

The tradition of authentic 

homemade Caribbean fare 

continues today with the 2021 

launch of Cafe Trinidad ToGo. 

C ARR I B E A N C U I S I N E

ENTREES 

Half Pan 

Full Pan 

Curry Chicken (Halal) $80 $140 

Boneless chicken in homemade curry sauce 

Jerk Chicken (Halal) $80 $140 

Boneless chicken in Trini jerk spices 

Curry Goat(Halal) $120 $210 

Boneless goat in homemade curry sauce 

Jerk Salmon $120 $210 

Salmon sauteed in a special jerk trini seasoning 

SIDES 

Half Pan 

Full Pan 

Rice & Peas $55 $95 

Pigeon peas and rice with Trini seasoning 

Potato & Chana $55 $95 

Potatoes and chickpea in curry 

Curry Steamed Veggies $65 $105 

Broccoli, carrot, cauliflower and peppers 

Plantains $80 $140 

Pan-fried for sweetness 

Cucumber Chow $65 $105 

Lime, Onion, Cilantro, Garlic, Habanero 

Baked Macaroni Pie $95 

Roti Skins 12 Skins $36 

Handmade and stuffed with ground yellow split peas 

*Full Pans serve up to 40 people. Half Pans serve up to 20. Please allow 48 hrs for catering

BEGGARS PIZZA 

O W N E D B Y ANGELO GARETTO 

ABOUT ABOUT US US 

The story of Beggars Pizza is a story 

of family—the members of the 

Garetto family and every team 

member who became family along 

the way. We first opened our doors 

in 1976, as a mom-and-pop Italian 

restaurant on Chicago’s South Side. 

Over two dozen locations across 

Illinois and Northwestern Indiana 

later, and the Garetto family is still at 

the heart of our operations, leading 

the way for our growing team to 

carry on a tradition of the finest 

ingredients, most welcoming 

atmosphere, and great times 

guaranteed. 

CHI C A G O S T Y L E P I Z Z A

PIZZA 

Thin (16”) 

Deep Dish (14”) 

Thin Crust Cheese $27 

Famous Deep Dish $29 

Signature Thin 

Pie Cut - Feeds 5-6 

Meat Trio 

(Sausage, Pepperoni, Bacon) 

BBQ Chicken 

(Chicken, Red Onion, Green Pepper) 

Supreme 

(Sausage, Pepperoni, Mushroom, 

Onion, Green Pepper) 

$34 

Gluten-Free (10”) 

$18 

SOUTH SIDE FAVORITES 

Small Medium Large 

Feeds 4-7 Feeds 8-13 Feeds 14 - 20 

Cheesy Flatbread $ 14 | $21 | $28 

Fried Mushrooms $ 16 | $24| $32 

Mozzarella Stick $ 18 | $27 | $36 

Jalapeno Poppers $24| $36 | $48 

TOPPINGS 

Thin Crust $3.00 

Deep Dish $2.50 

Gluten - Free $1.50 

MEAT 

Sausage 

Ham 

Bacon 

Anchovy 

Pepperoni 

VEGGIES 

Onion 

Chicken 

Turkey Sausage 

Ground Beef 

Italian Beef 

Canadian Bacon 

Black Olive 

Giardiniera Jalapeno 

Tomato Garlic 

Red Onion Spinach 

Mushroom 

Broccoli 

Green Pepper 

Green Olive 

CHICKEN 

Bone-In & Boneless Wing 

(Buffalo, BBQ, Honey BBQ, Garlic, 

Parmesan, Sweet Chili) 

25 Piece (Feeds 4-6) 



Extra Sauce / Celery 

$35 

$70 

$100 

$1

KABOB-IT 

O W N E D B Y MAISHA & RAHIM MOHAMMED 

ABOUT US 

Founded by two foodies with a 

passion for making healthy 

eating more accessible and to 

have a balance of nutrients, 

Kabob-it focuses on making it 

easy and fun to eat clean. 

Inspired by the generations of 

chefs in our family, each of our 

kabobs are packed with avor 

and good energy. We believe in 

the power of wellness and think 

it starts with the food you 

choose each day to fuel your 

body. 

Our kabobs are designed 

with halal proteins, locally 

grown vegetables and fresh 

spices – nutritional food that is 

the building block for a healthy 

life. 

HAL A L C U I S I N E

PROTEIN ENTREES $15.99 

per person accompanied with one starch and vegetable. 

BEEF BRISKET 

Smoked Brisket slow-roasted in a 

sweet and savory BBQ sauce. 

BRAISED BEEF SHORT RIBS 

Tender beef ribs that have been slow-cooked 

in a rich and aromatic sauce 

SWEET CHILI BEEF MEATBALLS 

Flavorful meatballs paired with a sweet chili sauce. 

GRILLED LOLLIPOP LAMB 

Tender chops with rosemary and buttery garlic. 

SMOKED TURKEY LEGS 

JAMAICAN CURRY CHICKEN 

A blend of Jamaican spices that come together 

CITRUS GARLIC HERB CHICKEN 

Flavors of citrus fruits with garlic, and 

herbs like rosemary and thyme. 

BANG BANG CHICKEN 

Breaded and deep-fried until crispy with a spicy 

and tangy sauce drizzled over each bite. 

ORANGE ZEST CHICKEN 

MEATBALLS 

Chicken marinated in a tangy mixture of orange 

juice, honey, soy sauce, and aromatic spices. 

JERK TURKEY MEATBALLS 

Seasoned with jerk spices for a unique 

and vibrant taste. 

VEGETARIAN ENTREES $15.99 

GRILLED EGGPLANT STEAK 

Smoky grilled eggplant that's hearty and satisfying. 

Top it with your favorite sauce and serve them as a 

veggie/vegan main entree. 

CAULIFLOWER STEAK 

Vegan (or vegetarian) alternative to meat. It's made by 

until lightly charred and caramelized on the outside and 

tender in the middle. 

SMOKED JACKFRUIT BRISKET 

Whether you're a vegetarian or a carnivore, I promise you'll 

be pleasantly surprised by this smoked BBQ jackfruit. It's a 

vegetarian alternative to pulled pork or beef that even 

carnivores will enjoy. 

BROCCOLI CROQUETTES 

crispy on the outside, and soft on the inside. 

STUFFED BELL PEPPERS 

then smothered with melty cheese and 

crunchy tortilla chips 

EGGPLANT MARINARA 

Crispy eggplant slices layered with marinara 

sauce, cheese, and béchamel sauce, baked until 

bubbly and golden-this eggplant parmesan is a 

labor of love worth every delicious bite.

KABOB TRAYS 

Prices based upon 2 kabobs per person. 

VEGETARIAN KABOBS ($5.00 

EACH) 

Seasoned tempura battered zucchini, yellow 

golden brown. 

CHICKEN KABOB ($6.00 EACH) 

Boneless halal chicken marinated 24 hours in 

herbs and spices. Open flame grilled with bell 

peppers and onions. 

BEEF KABOB ($7.00 EACH) 

Boneless halal steak marinated 24 hours in 

herbs and spices. Open flame grilled. 

SEAFOOD ENTREES DISHES 

GRILLED JERK SNAPPER ($22.00 EACH) 

Fresh whole snapper seasoned with jerk sauce, stuffed 

sautéed bell peppers and rice, deep fried to a crispy delight. 

Lemon Dill Salmon ($10.00 each) 

Fresh oven roasted salmon fillet marinated and served in a 

lemon dill sauce. 

HONEY GARLIC GINGER SALMON ($11.50 EACH) 

Fresh oven roasted salmon fillet marinated and served in 

ginger, garlic and honey sauce. 

SALMON KABOB ($7.00 EACH) 

Salmon fillet marinated 24 hours in herbs and 

spices. Open flame grilled with bell peppers and 

onions. 

CREOLE KABOB ($10.00 each) 

Gumbo on a stick, okra, tomatoes, chicken 

sausages, marinated chicken with spicy creole 

sauce. 

DESSERTS 7.99 

Price based upon one slice per person. 

APPLE CARMEL CAKE 

Three moist, apple sponges are layered together with 

caramelized apples, salted caramel sauce and Greek 

yogurt. 

FLAMBEED PINEAPPLE CREME BRÛLÉÉE 

Pineapple creme brûlée is composed of a rich and 

creamy custard base that is topped with a layer of hard 

caramel. The caramel topping adds a slight burnt sugar 

flavor and crunch to the dessert. Nestled in a pineapple 

shell. 

BEAN PIE 

Warming spices, sugar, eggs, and milk, the taste of bean 

pie is similar to pumpkin or sweet potato pie. 

BROOKIES 

A dessert with one layer being a cookie and the other 

being a brownie. 

Vegan: 

Vegetarian: 

Avoiding Gluten:

Catering Menu 2023/2024

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