WEDDINGS & SPECIAL EVENTS

 

The Finest of Full-Service Catering

When you choose Mintáhoe 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 Mintáhoe’s event experts and countless resources for your 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 BREAST OF CHICKEN with your choice of chipotle cream sauce, sherry mushroom sauce, black pepper cherry madeira (GF), pesto (GF), or roasted garlic herb (GF)

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

BEEF SHORT RIBS braised with a sangria reduction

BIAS CUT BEEF TENDERLOIN with your choice of porcini peppercorn sauce, port wine reduction or bordelaise sauce

GRILLED PISTACHIO CRUSTED LAMB CHOP (GF) marinated in pesto

THYME SEARED PORK TENDERLOIN braised with a port wine reduction

GRILLED SEA BASS with tomato, ginger, and red pepper sauce

KOREAN BARBECUE SALMON 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

GREEN TOPPED CARROTS

OVEN ROASTED ASPARAGUS

HARICOT VERTS with toasted almonds

CHEF’S SEASONAL ROASTED VEGETABLES

BLACKENED BRUSSELS SPROUTS with parmesan

STARCH SIDES

WHITE CHEDDAR & ROASTED GARLIC MASHED POTATOES

BABY RED SMASHED POTATOES

GARLIC & ROSEMARY RED POTATO QUARTERS

OVEN ROASTED YUKON GOLD POTATO SPEARS with parmesan

ROASTED MAPLE-GLAZED SWEET POTATO FINGERLINGS

MINNESOTA WILD RICE PILAF

 

 

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

PRETZEL SPOON (V) Beer glazed vegetarian sausage on a pretzel spoon with honey dijon

SALMON PITA CRISP Smoked salmon, fresh arugula and lemon tarragon aïoli on a sea salt pita crisp

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

GRAVLAX CUCUMBER CUP chilled smoked salmon 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
  • Vegetable baba ganoush

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

PHYLLO WRAPPED ASPARAGUS (V)

 

HORS D’OEUVRES PLATTERS


ASSORTED 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

FIG & BALSAMIC BRIE (V) with crusty breads and flatbreads

ARTICHOKE GRATIN (V) with flatbreads and crostinis

SEASONAL FRUIT PLATTER (Vg, 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 Korean barbecue salmon filets, sauteed bok choy, pea pods, grilled yellow and red peppers

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

PEPPER CRUSTED BEEF TENDERLOIN PLATTER 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

BOURBON PECAN PORK LOIN Slow roasted center cut pork loin with bourbon, honey pecan glaze, brown sugar mustard and fresh bakery rolls

MAHOGANY BABY BACK RIBS marinated in ginger, soy, hoisin and garlic

CLASSIC SHRIMP PLATTER (GF) Succulent shrimp with arugula, lemon, lime and orange slices with cocktail sauce

TUSCAN PLATTER 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 DISPLAY (V) Cotswold, manchego, brie, goat, gouda, St. Pete’s Blue, truffle honey, and fig spread with assorted crackers and flatbreads

LOBSTER TROPICANA (GF) on a bed of greens with grapefruit, mango, avacado, and vanilla bean vinaigrette

 

 

 

 PERFORMANCE STATIONS

 

 

PERFORMANCE STATIONS


BITTY BURGER BAR
PAINTED PALATE
GRILLED SKEWERS 
SUSHI BAR
FRIED RICE & POT STICKERS
PORTOBELLO GRILLE
NOODLE BOWLS
SALAD BAR
SMASHED – TINIS

 

 

DESSERTS

 

 

DESSERTS


PETIT SWEETS BAR
SHORTCAKE BAR
CHOCOLATE DIPPED FRUIT (GF)
FRENCH MACARONS
BROWNIE POPS
MINI PIES
WHOOPIE PIES
MINI SWEET SHOOTERS
TARTS & TARTLETS
GOURMET COOKIES & BARS

We absolutely fell in love with Mintáhoe, as much as we fell in love with the venue. 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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