FULL-SERVICE CATERING

PREPARED WITH PASSION & IMAGINATION

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.

MENU

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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

THAI PEANUT INTERNATIONAL SATAY

TERIYAKI BEEF INTERNATIONAL SATAY

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

PLATED DINNER SERVICE

 

STARTERS

HOUSE SALAD

PEAR & BLEU SALAD

CLASSIC CAESAR SALAD

SUNBURST SALAD

CHERRY & MOZZARELLA SALAD

ROASTED BEET & GOAT CHEESE SALAD

 

ENTREES

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

 

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)

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)

FAMILY-STYLE & BUFFETS

 

CLASSIC

HOUSE SALAD

TENDER ROAST BEEF WITH BORDELAISE

BONELESS BREAST OF CHICKEN WITH ROASTED GARLIC HERB SAUCE (GF)

CHEF’S ROASTED VEGETABLES (GF, DF)

WHITE CHEDDAR & GARLIC MASHED POTATOES

 

TUSCAN

CLASSIC CAESAR SALAD

CHICKEN PICCATA (GF)

MOSTACCIOLI MARINARA (V)

CHEF’S ROASTED VEGETABLES (GF, DF)

GARLIC BREADSTICKS

 

HEARTLAND

SUNBURST SALAD (GF)

BEEF SHORT RIBS BRAISED WITH SANGRIA REDUCTION (DF)

HERB-ROASTED WINGTIP CHICKEN BREAST WITH SHERRY MUSHROOM SAUCE (GF)

PARMESAN YUKON GOLD SPEARS (GF)

LEMON BROWN SUGAR GREEN TOPPED CARROTS (GF, DF)

 

SIGNATURE

PEAR & BLEU SALAD (GF)

BIAS CUT BEEF TENDERLOIN (DF)

ASIAGO & SPINACH CHICKEN ROULADE

GORGONZOLA ROASTED BABY REDS (GF)

OVEN ROASTED ASPARAGUS (GF, DF)

CELEBRATION PACKAGE

 

PASSED HORS D’OEUVRES

SELECT THREE

BLEU BITES (V)

ASIAN TUNA MINI CONES

GRILLED SAMBAL SHRIMP CRISP (GF)

CHILI-LIME FIESTA SPOONS

PEAR, HONEY, BRIE CROSTINIS (V, GF)

BALSAMIC GLAZED PORTOBELLO CROSTINIS (V)

 

HORS D’OEUVRES PLATTERS

SELECT THREE

CRUDITE DISPLAY (V)

ROASTED VEGETABLES (V)

FRESH FRUIT DISPLAY (V)

DOMESTIC CHEESE BOARD (V)

CHARCUTERIE BOARD

ARTISAN SPREADS (V)

CLASSIC SHRIMP COCKTAIL

KOREAN BARBECUE SALMON

JACK DANIELS PEACH PORK LOIN

 

PERFORMANCE STATIONS

SELECT TWO

BITTY BURGER BAR

NOODLE BOWLS

PORTOBELLO GRILLE

SMASHED-TINI STATION

POT STICKER STATION

STATIONS

 

PERFORMANCE STATIONS

BITTY BURGER BAR

PAINTED PALATE STATION

GRILLE SKEWERS STATION

NOODLE BOWLS

SALAD BAR

SMASHED-TINI STATION

PORTOBELLO GRILLE

POT STICKER STATION

SUSHI BAR

 

CARVING STATIONS

ROASTED HERBED TURKEY BREAST

PEPPER CRUSTED BEEF TENDERLOIN

BURGUNDY MUSHROOM BARON OF BEEF

OLD FASHINED HONEY GLAZED HAM

SIGNATURE DESSERTS

 

PETIT SWEETS BAR  Assortment of dipped fruit, tartlets, french macarons, mini sweet cakes, eclairs, cannolis, mousse filled cream puffs, and petit chocolate cups

SHORTCAKE BAR  Angel food cake, fudge brownies, shortcake, poundcake, sliced strawberries, raspberries, blackberries, blueberries, bounceberry, caramel sauce, chocolate sauce, white chocolate shavings, toasted coconut, and vanilla bean whipped cream

CHOCOLATE DIPPED FRUIT (GF)  Strawberries, pineapple, and banana dipped in white, dark or milk chocolate

FRENCH MACARONS (GF)  Chocolate, Champagne, Pistachio, Raspberry, Lemon, Strawberry Vanilla Bean, or Salted Caramel

BROWNIE POPS  Raspberry, Grasshopper, Cream Cheese, Salted Caramel, Double Chocolate Crunch, Peanut Butter, or Red Velvet

MINI PIES  Mississippi Mud, Banana Cream, Key Lime, S’mores, or Strawberry Rhubarb

MINI SWEET SHOOTERS  Oreo Cheesecake, Banana Cream Pie, Strawberry Shortcake, Key Lime Pie, Brooklyn Blackout, Devil’s Food Raspberry, Pumpkin Creme Brulee, Chocolate Peanut Butter Cup, or Peanut Butter & Jelly

TARTS & TARTLETS  Peanut Butter Truffle, Seasonal Fruit, Orange Dreamsicle, Key Lime, Chocolate Caramel Pecan, Raspberry Vanilla Cream, Banana Rum Fudge, Lemon Cheesecake

CANDIED BACON DONUTS  Glazed donut holes filled with candied bacon and chocolate ganache

CHOCOLATE MINI CONES  Salted Caramel Popcorn or Cherry Blossom

CHOCOLATE TULIP CUPS  Pistachio Parfait or Cafe Au Lait

DESSERT PAILS  Strawberry Champagne Parfait or Lime Curd Mango Verrine

GOURMET COOKIES & BARS

START PLANNING YOUR EVENT