Corporate Events
If you have a smaller group may we suggest the “Chef’s Choice” selection – a menu built around that days catering orders.
Whether you’re putting together a hot breakfast, drop-off continental breakfast, boardroom lunch meeting, corporate picnic, or a special reception for your clients…we will carefully design our catering menus to suit all your needs.
Breakfast
Continental Breakfast
- Seasonal Fresh Fruit
- Orange Juice/Cranberry Juice
- Petite Scones, Sour Cream Coffee Cake, Assorted Bagels – cream cheese
- Regular Coffee Service
Menu #1
- Scrambled Eggs
- Link Sausage/ Bacon
- Cheesy Hash Brown Potatoes
- Seasonal Fresh Fruit
- Petite Scones, Sour Cream Coffee Cake, Assorted Bagels – cream cheese
Menu #2
- Egg and Cheese Bake – hash brown crust
- Applewood Smoked Bacon
- Breakfast Panna Cotta – fresh berries
- Seasonal Fresh Fruit
- Petite Scones, Sour Cream Coffee Cake, Assorted Bagels – cream cheese
Menu #3
- Seasonal Fresh Fruit
- Greek Yogurt Parfaits – cereal crunch topping
- Rolled Berry French Toast – maple syrup butter
- Made to order Omelets – assorted meats and cheese
- Potato and Roasted Onion Hash
Menu #4
- Seasonal Fresh Fruit
- Overnight Refrigerator Oatmeal – chocolate toasted coconut
- Rolled Berry French Toast – maple syrup butter
- Made to order Omelets – assorted meats and cheese
- Potato and Roasted Onion Hash
Lunch
Menu #1
- Caesar Salad – roasted vegetables and garlic croutons
- Brown Rice Pilaf – confetti vegetables
- Lemon Chicken
- Assortment of Dessert Bars and Cookies
Menu #2
- Creamy Cole Slaw
- Black Beans & Rice – confetti vegetables
- Chicken Enchilada Bake – avocado crema, salsa, and corn chips
- Assortment of Dessert Bars and Cookies
Menu #3
- Mixed Green Salad - dressing
- Garlic Mashed Potatoes
- Market Street Meatloaf Muffins
- Steamed Vegetable Medley
- Assortment of Dessert Bars and Cookies
Menu #4
- Romaine Fruit and Nut Salad - raspberry dressing
- Crispy Chicken – honey basil
- Baked Orzo – confetti vegetables and three cheeses
- Assortment of Dessert Bars and Cookies
Menu #5
- Chicken Nicoise Salad – green beans, potatoes, tomatoes, hard cooked egg served with balsamic vinaigrette
- Roasted Vegetable Pie – pastry crust
- Chickpea Salad – veggies, lemon, and olive oil
- Assortment of Dessert Bars and Cookies
Box Lunch
- Seasonal Fresh Fruit
- Orzo Feta Salad
- Cookie – Kettle Chip
Sandwiches
- Ham and Swiss – pretzel roll
- Chicken Salad – whole grain
- Turkey Apple – ciabatta
- Turkey Club – focaccia
- Tuna Salad – naan
- Roasted Vegetable – focaccia
- BLT – ciabatta
- Dagwood – focaccia
- Gluten Free / Vegan option available
Snacks
- Home-made Gorp (trail mix)
- Panna Cotta - berries
- Mini and Cheese Gougere
- Assortment of Cookies
- Cheese and Crackers – fruit garnish
- Artichoke Hummus – raw veggies and pita
- Turkey Sweet Mustard – tortilla pinwheels
- Rosemary Spiced Nuts
- Meat and Cheese Board – veggies, dips, summer sausage, cheese, crackers fruit, and mustard
- Vegetable Tartlets
Receptions
Substantial Appetizer
- Bacon Wrapped Artichoke Hearts
- Dill Marinated Shrimp
- Tomato and Feta Crostini
- Veggie and Goat Cheese Tartlet
- Lemon Rosemary Chicken Skewers
- Min Beef Tenderloin Sandwiches – tomato jam and Boursin cheese on Gougere
Reception
- Dill Marinated Shrimp
- Caprese Skewer – balsamic glaze
- Sausage Mushroom Caps
- Roasted Vegetables – dip
- Vegetarian Spring Rolls – sweet chili sauce
- Pecan Chicken Tenders - remoulade
- Mini Burgers – bbq onions, and smoked Gouda on gougere
Open House
- Gourmet Cheese – fruit garnish, croutes, and crackers
- Roasted Red Bell Pepper Humus – raw veggies and pita
- Salt and Pepper Shrimp – cocktail sauce
- Petite Beef Tenderloin Sandwiches
- Balsamic Chicken Sate
- Truffle Brownie Diamonds
- Citrus Ginger Chai Spritzer
Meet and Greet
- Artichoke Fritters – lemon aioli
- Steak Crostini – herb garlic butter and tomato marmalade
- Crab Cakes – remoulade sauce
- Veggie Bouquets – herb feta and naan crisp
- Wild Mushroom Egg Rolls – mustard sauce
- Mini BLT – basil green goddess and arugula
Michigan in Michigan
- Better Made Potato Chip Crusted Chicken Tenders
- Dearborn Brand - Candied Kielbasa
- Baked Brie – Michigan dried cherries and apples
- Bacon Wrapped Shrimp
- Greek Salad Parfaits – Niki’s Greek Dressing
- Fried McClure’s Pickles – garlic ranch dipper
- “Coney” Croustade - mustard and onions
Dessert
- “Detroit Popcorn” Caramel Corn
- Mini Vernors Ginger ale Floats
- Kellogg’s Cornflake Chocolate Bars
Tardy for the Party
- Warm Feta Cheese – candied tomatoes, fresh basil and toasted walnuts served with croutes
- Chickpea Egg Rolls – sweet mustard
- Asian Steak House Beef Wraps – julienne vegetables
- Chicken Sate – peanut sauce
- “Sassy” Gazpacho Soup Sippers - roasted shrimp garnish
- Wild Mushroom Slider – roasted onions and fontina
Board Room Meeting
- Three Cheese and Artichoke Crostini
- Layered Hummus – tomato, lettuce, cucumber, pine nuts, and olives served with pita chips and raw veggies
- Mini Ham and Cheese Sandwiches – pretzel rolls
- Crispy Chicken Tenders – honey basil
- Brownies – Fresh Fruit
Appetizers
| Roasted & Garden Vegetables w/ Dip |
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| Boursin Cheese & Olive Tapenade w/ Croutes |
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| Gourmet Cheese & Fruit Selection w/ Crackers |
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| Seasonal Fresh Fruit |
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| Caramelized Goat Cheese Gratin w/ French bread |
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| Pecan Chicken Tenders w/ Dill Mustard Sauce |
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| Crispy Chicken Tenders w/ Honey Basil |
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| Bacon Wrapped Artichoke Hearts |
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| Bacon Wrapped Dates – filled with goat cheese |
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| Bacon Wrapped Water Chestnuts w/ BBQ Sauce |
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| Tomato Pesto Bruschetta |
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| Caprese Crostini |
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| Sausage Stuffed Mushroom Caps |
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| Lemon Basil Shrimp w/ Sauce Verde |
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| Wild Mushroom Toasts |
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| Three Cheese & Artichoke Crostini |
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| Pork Gyozas (Dumpling) w/ Duck Sauce |
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| Seafood Wonton with Plum Sauce |
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| BBQ Onion & Smoked Gouda Quesadillas |
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| Roasted Corn and Fresh Herb Potato Quesadillas |
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| Roasted Vegetable Potato Shells w/ Asiago Cheese |
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| Crab Cakes w/ Spicy Remoulade Sauce |
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| Brie and Pear Phyllo Purses |
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| Salmon Tartine (open face) |
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| Green Tomato Tartine |
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| Cucumber Tartine |
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More appetizers
- Artichoke Fritters – lemon aioli
- Prosciutto Wrapped Asparagus
- Salmon Slider – gourmet tartar on gougere
- Chicken Quesadilla
- Grilled Lollipop Lamb Chops – chimichurri
- Southern Style Tomato Tartlet
- Creamy Brie, Curried Cashews and Peach Jam Quesadilla
- Bacon Wrapped Sausage Stuffed Dates
- Cucumber Wrapped Pickled Shrimp
- Sweet Chili Cauliflower
- Mini Curry Chicken Salad Sandwiches – grapes and toasted pecans on gougere roll
- Green Tomato Tar tine – open face with herb goat cheese on crisp multi grain
- Gorgonzola Stuffed Brie – wrapped in pastry, topped with parmesan streusel and tomato marmalade served with crackers
- Devils on Horseback – mango chutney stuffed date wrapped in bacon
- Caesar Shrimp Skewer – romaine lettuce, garlic crouton and parmesan cheese
- Braised Short Rib Slider – onion jam and fontina
- Farm Stand Gazpacho “Sippers” – raw veggie garnish
- Smoked Salmon Quesadilla – capers, lemon, red onion, and fresh dill
- Cheese Toast – raclette cheese, balsamic onions, and cornichons
- Min Lamb Burgers – onion-bell pepper marmalade and feta cheese on gougere roll
- Bacon Wrapped Date – chorizo, almonds, and tomato glaze
- House- made Dips and Spreads
- Long Island Kidney Bean Dip
- Three Cheese and Artichoke Dip
- Roasted Red Bell Pepper and Feta Cheese
- Spicy Edamame
- White Northern Bean Hummus
- Wild Mushroom Pate
- Avocado Salad
- Spicy Crab Dip
- Roasted Lentil Dip
- Mango-Black Bean Salsa
Buffet Dinners
Entrées
- Spanish Orange and Tomato Chicken
- Chick Picatta – lemon, parsley, artichoke hearts and capers
- Sliced Beef Tenderloin – red wine natural jus
- Filet mignon – roasted mushroom and tomato butter
- Panko Roasted Salmon – Dijon, garlic, parsley, and white wine
- Roasted Sea Bass – miso and soy
- Vegetable Portabella Stack – goat cheese and fresh herbs
Salads
- Caesar Salad
- Romaine Fruit and Nut Salad - balsamic vinaigrette dressing
- Greek Feta Salad
- Power Green Salad – roasted butternut squash, pepitas, tomato and goat cheese – sherry vinaigrette dressing
- Melon Caprese
Sides
- Yukon Gold Mash – artichoke and parsley aioli
- Roasted Potatoes – peppers and onions
- Potato Torte – layered caramelized onions and gruyere baked in pastry
- Roasted and Mashed Sweet Potatoes
- Penne Pasta Primavera
- Three Cheese Lasagna – tomato basil sauce
- Israeli Couscous – confetti vegetables
- Homemade Rice A Roni
- Spaghetti Squash – basil, lemon and tomato, and olive oil
- Cauliflower Mash
- Baked Orzo – three cheeses and confetti vegetables
- Green Beans – shallots and Dijon
- Roasted Ratatouille
- Baby Carrots
- Roasted Asparagus
Dessert
- Free Form Fruit Tart – Chantilly cream
- Bittersweet Chocolate Cloud Cake – raspberry sauce and whipped cream
- Chocolate Pot de Crème – whipped cream
- Coeur a la Crème – (fluffy white “yummy” French dessert) with berry sauce and almond tuile cookie
- Lemon Cued Tart – meringue topping
- Berry and Lemon and Pavlova
- Chocolate Pots de Crème – pistachio biscotti
- Burnt Orange Panna Cotta - with ginger crisp
- Tres Leches Cake – roasted stone fruit and spiced chocolate sauce
- Plum Tatin – vanilla bean ice cream
- Strawberry Short Cakes – golden sponge, lemon curd and whipped cream
Other Services Available:
Staff - $30.00 per hour/per staff – 4 hour minimum
Rental Items, – plates, glasses, tables, chairs, linens, silverware, tents, etc.
Clear plastics available -$3.00 per set
Florist on staff
Full event planning
Terms – 50 % deposit due upon approval of menu to secure date. Balance is due 2 days before the event.
24% production charge is added to the food total – this fee encompasses the use of JZ catering equipment, table-scapes, delivery, insurance etc.
Please make check payable to Jeff Zak Catering, Inc. Visa/MasterCard and American Express also accepted. Other menu items can be discussed at your convenience. We look forward to catering for you.