WEDDINGS & SPECIAL EVENTS

 

The Finest of Full-Service Catering

When you choose Mintahoe Catering & Events, you choose peace of mind.  With Mintahoe, you are able to customize a menu to your preferences and budget. Our innovative chefs are inspired by the latest catering trends and have been recognized with several prestigious industry awards.

Take advantage of Mintahoe’s event expertise for your upcoming celebration. In addition to multiple catering options, our talented team will help you with endless event services including decor, entertainment, and design.

 

 

DINNER MENU

 

 

DINNER SERVICE


 

MAIN COURSE

CITY OF THE LAKES SIGNATURE DUET Bias cut roast beef tenderloin with a port wine reduction alongside herb roasted wingtip breast of chicken with roasted garlic herb sauce (GF)

APPLE RIESLING CHICKEN ROULADE
Chicken breast stuffed with prosciutto, spinach and Swiss cheese topped with apple riesling glaze

ASIAGO & SPINACH CHICKEN ROULADE
Chicken breast stuffed with spinach, Romano and Asiago cheeses and pine nuts topped with a port mustard cream sauce

WILD RICE & GOUDA CHICKEN ROULADE
Chicken breast stuffed with Minnesota wild rice and gouda

HERB ROASTED WINGTIP CHICKEN BREAST with your choice of roasted garlic herb sauce (GF, DF), black pepper cherry madeira (DF), citrus chardonnay reduction (GF), sun-dried tomato pesto sauce, or sherry mushroom sauce

STUFFED LINGONBERRY WINGTIP CHICKEN BREAST
Chicken breast stuffed with currant, spinach, and mascarpone topped with port wine lingonberry sauce

BEEF SHORT RIBS (DF) braised with a sangria reduction

BIAS CUT BEEF TENDERLOIN with your choice of green peppercorn sauce (DF), port wine reduction (DF), or bordelaise sauce (DF)

PISTACHIO CRUSTED GRILLED LAMB CHOP (GF) marinated in pesto sauce

THYME SEARED PORK LOIN (GF, DF) with a red pepper mango salsa

GRILLED SEA BASS (DF) with a wasabi ginger sauce

KOREAN BARBECUE SALMON (DF) over steamed baby bok choy

GORGONZOLA PENNE PASTA (V)  with roasted grapes, crumbled bleu cheese, walnuts, and italian parsley

BASIL PASTA RUSTICA (V) Farfalle pasta tossed in pesto sauce with sun-dried tomatoes, garlic, and Parmesan cheese

BUTTERNUT SQUASH RAVIOLI (V) served with a mascarpone sage cream sauce and vegetable ratatouille

 

SALAD COURSE

HOUSE SALAD

PEAR & BLEU SALAD

CLASSIC CAESAR SALAD

SUNBURST SALAD

CHERRY & MOZZARELLA SALAD

ROASTED BEET & GOAT CHEESE SALAD

VEGETABLE SIDES

LEMON BROWN SUGAR GREEN TOPPED CARROTS (GF, DF)

OVEN ROASTED ASPARAGUS (GF, DF)

HARICOT VERTS & TOASTED ALMONDS (GF, DF)

CHEF’S ROASTED VEGETABLES (GF, DF)

BLACKENED BRUSSELS SPROUTS WITH PARMESAN (GF)

STARCH SIDES

WHITE CHEDDAR & GARLIC MASHED POTATOES (GF)

GORGONZOLA ROASTED BABY REDS (GF)

GARLIC & ROSEMARY RED POTATO QUARTERS (GF, DF)

PARMESAN YUKON GOLD POTATO SPEARS (GF)

ROASTED MAPLE-GLAZED SWEET POTATO FINGERLINGS (GF, DF)

MINNESOTA WILD RICE PILAF (GF, DF)

 

 

HORS D’OEUVRES

 

 

PASSED HORS D’OEUVRES


ASIAN TUNA MINI CONE Soy and ginger seared tuna in a savory mini cone

BLEU BITE (V) Bleu cheese mousse and green grape slices with honey and spiced pistachio dust in a phyllo cup

CAPRESE SKEWER (V) Grape tomato, marinated mozzarella, fresh basil, and black olive drizzled with a balsamic glaze

THAI PEANUT CHICKEN WONTON Chicken with peanut sauce with coconut mango relish in a crispy wonton cup

PEAR, HONEY & BRIE CROSTINI (V) Port wine cinnamon poached pear, honey, and brie on a crostini

BRUSCHETTA (V) Tomato, basil, and fresh mozzarella with balsamic on a crostini

STUFFED MUSHROOM (Vv) with tomato, zucchini, bell peppers, and basil topped with vegan parmesan

SMOKED SALMON CREAM PUFF with dill mousse

GRILLED SAMBAL SHRIMP CRISP with sambal aioli and cucumber mango salsa on a rice cracker

CRAB CUCUMBER CUP crab salad in a cucumber cup with dill creme fraiche

TENDERLOIN BITE Medium-rare beef tenderloin with a choice of chimichurri sauce or horseradish cream, served on grilled sourdough with chives

SHRIMP SHOOTER (GF) Two tail-on shrimp served atop a shot glass

BALSAMIC GLAZED PORTOBELLO CROSTINI (V) Warm portobello, creamy roasted garlic sauce, and Parmesan on a crostini with chives

CHILI-LIME FIESTA SPOON Seasoned pulled chicken with guacamole and mango habenaro salsa on a chili-lime spoon with a cilantro sprout

GUAVA & MANCHEGO EMPANADA (V) with achiote chili-lime drizzle

CHORIZO & JALAPENO EMPANADA with achiote chili-lime drizzle

SMOKED BACON TURNOVER Caramelized onion, bleu cheese, smoked bacon, and chopped walnuts in puff pastry

SPANAKOPITA (V) Layers of classic Greek spinach and feta in a phyllo pastry

INTERNATIONAL SATAYS

  • Thai peanut chicken and cilantro
  • Teriyaki beef

MINI BEEF WELLINGTON Tender beef and mushrooms in a pastry served with a red pepper horseradish mustard

PHYLLO WRAPPED ASPARAGUS (V) Roasted asparagus and feta in flaky phyllo dough

 

HORS D’OEUVRES PLATTERS


ARTISAN SPREADS (V) Flatbreads, crostinis, artisan breads, and crackers served with three spreads

VEGETABLE SPRING ROLLS (V) Carrots, peppers, cilantro, and lettuce in a rice paper wrap with sweet & sour sauce and spicy mustard

SPINACH ARTICHOKE GRATIN (V) with flatbreads and crostinis

SEASONAL FRUIT DISPLAY (Vv, GF) Pineapple, sliced melons, seasonal fresh berries, and specialty fruits

CRUDITE DISPLAY (V) Heirloom carrots, pea pods, grape tomatoes, celery, yellow bell peppers, and haricot verts served with curried yogurt, parmesan peppercorn dip, and sun-dried tomato aioli

ROASTED VEGETABLES (V, GF) Asparagus, portobello, red onion, red bell peppers, zucchini, yellow squash with lemon aioli

DOMESTIC CHEESE BOARD (V) Cheddar, swiss, pepperjack, gouda, muenster, jarlsburg, havarti dill, and boursin served with assorted crackers

KOREAN BARBECUE SALMON (DF) Korean barbecue salmon filets, sauteed bok choy, pea pods, grilled yellow and red peppers

MAPLE GLAZED TURKEY served with garlic aioli, dijon mustard, cranberry chutney and fresh bakery rolls

PEPPER CRUSTED BEEF TENDERLOIN served with horseradish cream, caramelized onion marmalade, and herb focaccia

BALSAMIC & GARLIC MARINATED FLANK STEAK served over couscous, radish, parsley and feta salad with sourdough baguettes

JACK DANIEL’S PEACH PECAN PORK LOIN (DF) Slow roasted center cut pork loin with brown sugar mustard and fresh bakery rolls

CLASSIC SHRIMP COCKTAIL (GF, DF) with arugula, lemon, lime, orange slices, and cocktail sauce

CHARCUTERIE BOARD Thinly sliced cappicola, prosciutto, sopprasata, mortadella, peppadew peppers, Tunisian olive mix, cippolini onions in balsamic, herbed ricotta, grilled crusty breads, breadsticks, and flatbreads

GOURMET CHEESE BOARD (V) Cotswold, manchego, brie, drunken goat, St. Pete’s Blue, truffle honey, and fig spread with assorted crackers and flatbreads

SHRIMP & SCALLOP CEVICHE (GF) shrimp and scallops cured in lime juice, jalapeno, and cilantro served with tortilla crisps

 

 

 

 PERFORMANCE STATIONS

 

 

PERFORMANCE STATIONS


BITTY BURGER BAR mini sliders served hot-off-the-griddle with petit rolls, burger toppings, and kettle chips

PAINTED PALATE colorful savory sauces with freshly grilled beef tenderloin and seared scallops

GRILLED SKEWERS marinated skewers served hot-off-the-grill with savory sauces and accompaniments

SUSHI BAR a complete sushi experience including maki and nigiri sushi

POT STICKER STATION fresh pot stickers served with chef prepared vegetable fried rice, asian slaw, and seasoned soy sauce 

PORTOBELLO GRILLE garlic sauteed portobellos with creamy garlic aioli and parmesan cheese on grilled sourdough

NOODLE BOWLS chef prepared pasta with housemade sauces, fresh parmesan, cracked black pepper, and artisan breads

SALAD BAR create a signature salad

SMASHEDTINI STATION create a mashed potato martini with smashed potatoes and a variety of toppings

 

 

DESSERTS

 

 

DESSERTS


PETIT SWEETS BAR
SHORTCAKE BAR
CHOCOLATE DIPPED FRUIT (GF)
FRENCH MACARONS (GF)
BROWNIE POPS
MINI PIES
MINI SWEET SHOOTERS
TARTS & TARTLETS
CANDIED BACON DONUTS
CHOCOLATE MINI CONES
TULIP CUPS
DESSERT PAILS
GOURMET COOKIES & BARS

Ask about our gourmet and custom cakes and cupcakes!

We absolutely fell in love with Mintahoe! You went above and beyond and blew our socks off with incredible service! I always felt informed and appreciated there were no “hidden” costs.

Allison

Bride, Van Dusen Mansion

You and your staff made me look like a ROCK STAR! Nothing but positive feedback and several folks said they have never been to an event that ran so smoothly with such great service!

Carol

Corporate Event, Nicollet Island Pavilion

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