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  • Prices are subject to change based on market price fluctuations.
  • Special dietary requirements? Let us know, we can handle it!
  • Any dish can be served as an appetizer or tapas style.
  • Items marked with * require a station chef
  •  Check out our Pinterest Page for more ideas!
  •  Custom how you like, these items are based on popularity. we love to get creative!


APPETIZERS

SLIDERS

Tall grass or Kobe beef Sliders – with cheddar cheese, wasabi mayo, with or without mango chutney on a pretzel bun:

80/20 Beef Sliders – with cheddar cheese, wasabi mayo, with or without mango chutney on a pretzel bun:

Pulled Pork Sliders – BBQ, coleslaw on a pretzel bun:

Portabella Mushroom Silders – with cheddar cheese, wasabi mayo, with or without mango chutney on a pretzel bun:


DIPS, SALSAS

Hummus with Pita Chips

White bean dip (Italian hummus) with pita chips  

Artichoke Dip with Spinach – chips or bread, spicy or mild:

Tempeh Pate – Tempeh and wild mushrooms served with crackers:

Guacamole & Chips

Salsa & Chips – 

Taco Salad Dip & Chips  

Olive Tapenade – served with bread or crackers:

Eggplant Dip – eggplant and red pepper and some hot pepper to spice it up:


MEAT & FISH

Hot Wings – mild or ghost pepper spicy served with our home made blue cheese dressing:

Whole Smoked Salmon – dill and lemon about 6-8lbs:  estimates – serves 35 to 100

Meatballs – Sweet Maple Sauce, BBQ, Chipotle or Swedish:

Prosciutto wrapped grilled asparagus 

Bacon Wrapped Water Chestnuts

Teriyaki Beef and Scallion Rolls

Cocktail sandwiches or Subs – Ham & Swiss, salami & provolone, turkey & Swiss with spicy garlic mayo sauce and an herb relish:

*Crab Cakes – with remoulade sauce:


CHEESE & MEAT PLATES

Veggie Plate – blue cheese dip, honey mustard or dill:

Fruit Plate

Wisconsin Cheese Plate – Cheddar, Swiss, Colby, Pepper Jack and assorted crackers:

Wisconsin Cheese and Usinger Sausage plate – with assorted crackers:

Specialty cheese – your choice of fine cheese (example: brie) and assorted crackers –

Charcutrie boards-your choice of fine cheese, meats and assorted crackers, bread, olives, nuts and fruit


VEGGIES, BREADS & EVERYTHING ELSE

Bruschetta with Mediterranean Tomato Topping

Caprese Skewers – mozzarella, basil, tomato on a skewer:

Stuffed Mushrooms – with herbed goat cheese:

Veggie Cocktail Sandwiches or Subs – veggie with spicy garlic mayo sauce and an herb relish:

Deviled Eggs – regular or curry:

Mushrooms with Chipotle & Cilantro

Pasta Salad – bowtie pasta, veggies, black olives, feta cheese in Mediterranean vinaigrette:



SOUPS & SALADS

We make a variety of soups and salads – Pinterest is a great place to check this out!



BREADS AND ROLLS

Dinner Rolls – assorted types with with butter or olive oil:

Garlic Bread

Pita



ENTRÉES

*Pig Roast  – the full experience, pig is brought to site on spit: (75 person minimum)  

Pig Roast  –  arrives cut ready to serve:  (75 people minimum)

Polish Sausage  – locally made and served with bun & horseradish:

B ‘n B Italian Sausage – BBQ & PBR beer, served on a bun:

Italian Sausage – Usinger’s sausage served with bun, onion and mustard:

Brat Sausage – Usinger’s sausage served with bun and sauerkraut:

Hot Dogs – Usinger’s all-beef served with a bun, ketchup and mustard:

Pulled Pork – BBQ & rolls:

Shredded BBQ Chicken – served on rolls:

 Thigh and Chicken Breast – marinated our clients favorite is our Tuscan Lemon

Tacos – choose from chicken, beef, steak, chorizo, and cheese –

Tostada – choose from chicken, beef, steak, chorizo, and cheese –

Al Pastor Tacos – Pork and Pineapple in Sweet Chili Sauce:

*Crab Cakes – with remoulade sauce:

Fajitas – choose from chicken, steak or veggie:

Empanadas – vegan version available:

Chicken Curry – served with with rice:

 Caribbean Shrimp Curry – served with rice

Thai Yellow Curry with Potatoes and Peas – served with rice

Thai Beef and Mushrooms –  served with rice:

Grilled Pork chops –

Seared Pork Tenderloin – 

Seared Beef Tenderloin – 

Seared Hanger Steak –

Fettuccini Alfredo – 

Pesto & Pasta – 

Marinara & Pasta – 

Roasted Eggplant, Red Pepper & Pasta – 

Spinach and Ricotta Ravioli – 

 

 



SIDE DISHES

Mashed Potatoes – 

Sweet Potatoes Mash – 

Roasted Potatoes in garlic and rosemary

Baked Potatoes –

Mac ’n Cheese – 

Grilled  or Roasted Vegetables –

Indian Eggplant and Potatoes – 

Brussels Sprouts in Cheese Sauce – 

Brussels Sprouts with Leeks and Bacon – 

Zucchini or Cucumber Salad – with tomato, cilantro and onion:

Butternut Squash – with butter and brown sugar:

Curry Carrots and Cilantro:

Roasted Corn and Radish Salad with Spicy Lime Dressing: 

Pinto Beans – Frijoles refritos:

Tres Frijoles – 3 bean refried:

Texas Baked Beans – smokey chipotle, bacon, and jalapeño:

Black Beans with Cumin 

Asian Slaw – served with Ginger Sesame dressing:

Coleslaw – 

Mexican Rice – choose from red (tomato base with red chilies, peas and cilantro) and green (green onion, cilantro, lime and jalapeño):

Regular or Curry Potato Salad – 

Couscous Pilaf & Pine Nuts – 

Wild Rice Salad – served with almonds, green onion, and dried fruit:

Chicken or Turkey Salad – 

Thai Salad – 

Eggplant, Lime and Cilantro salad – 



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