Hors d’oeuvres prepared for passed service, dozens of bites laid out on a black tray

The menu · Milwaukee

The catering menu, cooked at your venue.

Everything below can be mixed across service styles. On staffed service your mains and sides are cooked on site at your venue; drop-off and pick-up orders travel hot and are not cooked on site. Pricing is built per event, so tell us the date, guest count and venue and we send a real number.

Request a quote See the food

From our kitchen

Nine of them, to start.

Every photograph is ours. Each plate links to its course below. NM beside a dish means no meat.

A fillet of crisp-skinned salmon over tabbouleh on a white plate
Salmon
Six golden arancini on a black plate around a nest of dressed greens
Arancini Bites
Caprese skewers with balsamic and torn basil on a passing tray
Caprese Skewers
A tray of steak crostini with horseradish cream
Steak Crostini
Greens with sliced apple, dried cranberries, pecans and goat cheese on a slate plate
Apple Cranberry Salad
Butterflied shrimp fanned around dressed greens on a white plate
Butterfly Shrimp
Breaded eggplant rounds under marinara and shredded mozzarella in a black bowl
Eggplant Parmesan
A grazing board of cheeses, pears, walnuts and breadsticks
Grazing tables
A Caesar salad with croutons on a white plate
Caesar Salad

Passed & stationed

Party Starters

Bite-sized things that keep the energy up and the conversation flowing while the room fills. Passed by servers, set on stations, or both.

Arancini BitesNM

Herb and cheese risotto, panko crusted and fried, served with garlic aioli.

Bacon Wrapped Water Chestnut

Crispy bacon wrapped around a crunchy seasoned water chestnut.

Brown Butter Squash BruschettaNM

Roasted butternut squash tossed in rich brown butter, served atop crisp toasted baguette.

Caprese SkewersNM

Ripe cherry tomatoes, creamy mozzarella and fragrant basil, drizzled with balsamic reduction.

Classic BruschettaNM

Toasted baguette topped with ripe tomatoes, fresh basil, garlic and a drizzle of extra virgin olive oil.

Gyro Meatballs

Tender meatballs infused with classic gyro spices, served with a creamy tzatziki sauce.

Pretzel Bite & Bratwurst Skewer

Warm soft pretzel paired with savory grilled bratwurst slices.

Tomato Soup ShootersNM

Tomato soup topped with grilled cheese croutons.

Vegetable Egg RollsNM

Golden egg rolls filled with a savory mix of fresh vegetables, served with sweet and sour sauce.

Butterfly Shrimp

Shrimp butterflied and seasoned with lemon, garlic and herbs, then grilled.

Bacon Wrapped Dates

Sweet, tender dates stuffed with goat cheese and wrapped in smoky, crispy bacon.

BBQ Cornbread Muffins

Fluffy cornbread muffins topped with tender BBQ pulled pork, drizzled with sweet and spicy hot honey.

Cajun Shrimp Skewers

Juicy shrimp marinated in zesty Cajun seasoning, grilled and served on a skewer.

Chicken & Waffle Bites

House-made sugar waffle topped with a crispy chicken tender and drizzled with spicy maple syrup.

Goat Cheese CrostiniNM

Toasted crostini topped with creamy, tangy goat cheese, finished with honey and fresh thyme.

Nashville Chicken Poppers

Crispy chicken bites coated in a bold Nashville hot seasoning.

Steak Crostini

Seared steak on toasted baguette with creamed horseradish aioli and fresh arugula.

Centerpieces

Table Grazing Boards

Wisconsin cheeses, Mediterranean spreads, a table built for sharing.

Farm Stand Table

  • Assorted WI cheese
  • WI meats
  • WI cheese curds
  • Pickles
  • Mixed olives
  • Pimento cheese spread
  • Seasonal jams

Mediterranean TableNM

  • Seasonal raw vegetables
  • Balsamic glazed vegetables
  • Hummus
  • Pita
  • Crostini
  • Feta
  • Olives
  • Pickles
  • Artichoke hearts
  • Pepperoncini
  • Tzatziki
  • Goat cheese

Seasonal Grazing Table

  • Assorted WI cheese
  • Grilled vegetables
  • Dried fruit
  • Nuts
  • Charcuterie meats
  • Crackers
  • Crostini
  • Seasonal jams
  • Pickles
  • Onion dip
  • Pimento dip
  • Fresh-baked kettle chips

Wisconsin Grazing Table

  • Charcuterie meats
  • WI cheese
  • WI curds
  • WI sausage
  • Seasonal jams
  • Mustard
  • Pretzels
  • Crackers
  • Crudité vegetables
  • Cheese dip

First course

Greens & Breads

Fresh, seasonal salads, each with its own dressing, and the breads.

Apple Cranberry SaladNM

Fresh greens, crisp apple slices and tart dried cranberries in a light, tangy vinaigrette.

Caprese SaladNM

Sliced ripe tomatoes, creamy mozzarella, fresh basil and field greens with olive oil and balsamic glaze.

Caesar SaladNM

Crisp romaine in a creamy Caesar dressing with crunchy croutons and freshly grated Parmesan.

Strawberry Pecan SaladNM

Mixed greens with sweet strawberries, candied pecans and crumbled feta in balsamic vinaigrette.

House SaladNM

Crisp greens, cherry tomatoes, cucumbers and red onion tossed in balsamic dressing.

Breads

Cornbread · honey butter

Focaccia · whipped butter

House Rolls · whipped butter

Mains, cooked on site

Entrées

These are the dishes the mobile kitchen exists for: chicken that stays juicy, fish that keeps its crust, because nothing sits waiting for a drive.

Char-Grilled Chicken

Chicken breast marinated in herbs and spices, then char-grilled.

Lemon Chicken

Chicken breast in a lemon butter sauce with capers.

Chicken Caprese

Char-grilled chicken breast topped with cherry tomatoes, mozzarella and white wine sauce.

Chicken Parmesan

Lightly breaded chicken breast topped with house-made marinara and Parmesan.

Chicken Marsala

Chicken breast pan-seared in a house-made marsala wine sauce with mushrooms.

Braised Short Rib

Braised short rib in a house-made pan gravy.

Flank Steak

Char-grilled flank steak, sliced and served with chimichurri.

Baseball Filet

6 oz filet, char-grilled with house steak seasoning.

Salmon

Pan-seared salmon in a lemon butter sauce.

Seared Cod

Pan-seared cod finished with a lemon cream sauce.

Branzino

Pan-fried with crispy skin, served in a white wine and shallot cream sauce.

Apple Mustard Pork Ribeye

Pan-seared pork ribeye served on an IPA mustard and apple mash.

Cheese RavioliNM

Cheese-filled ravioli in a vodka sauce with mushrooms and spinach.

Fried PortobelloNM

Portobello cap, panko breaded and fried, stuffed with garlic herb spread and pickled onions.

Eggplant ParmesanNM

Eggplant lightly breaded and fried, topped with house-made marinara and mozzarella.

Starches & vegetables

Sides

Finished on site alongside the mains, so the vegetables still have texture when they reach the plate.

Garlic & Herb Mashed Potatoes

Classic Mashed Potatoes

Truffle Mashed Potatoes

Couscous

Béchamel Mac & Cheese

Rosemary Red Potatoes

Wild Rice

Green Beans

Asparagus

Fried Brussels Sprouts

Parisian Round Carrots

To finish

Small Sweets

Bite-sized, so guests can keep moving instead of sitting back down for dessert.

Cake Pops

Brownie Bites

Lemon Bars

Seven-Layer Bars

Raspberry Crumble Bars

Mini Cheesecakes

Mini Cannoli

Mini Donuts

Rice Crispy Treats

Chocolate Chip Cookies

Sugar Cookies

Tiramisu

Assorted Macarons

Assorted Cupcakes

Dietary needs. NM marks the meat-free starters, boards, salads and entrées. It is not a vegetarian guarantee: a Caesar dressing can carry anchovy and some hard cheeses use animal rennet. Tell us who is strictly vegetarian or vegan and we check the actual products and mark their plates.

Allergies, gluten-free, vegan and every other restriction are routine here. Tell us on the quote request and we will build around them rather than substituting at the last minute.

Pricing. Catering is priced per event, not per line item. What you pay depends on guest count, service style, staffing and bar. Send us the details and we will come back with a full proposal.

How it works

How the Cream City Catering menu works

Cream City Catering builds each event menu from the six courses above: party starters, grazing tables, greens and breads, entrées, sides and small sweets, mixed across any service style. On staffed service your mains and sides are cooked at your venue, in the mobile kitchen on our truck; drop-off and pick-up orders travel hot and are not cooked on site. We are based downtown at 1033 N Dr. Martin Luther King Jr. Drive and cater across Milwaukee, Waukesha, Ozaukee, Washington and Racine counties. The food truck books with a $3,000 minimum, and rehearsal dinners on Oak Barrel’s second floor take 30 to 180 guests. Alexa builds your quote from five details: guest count, date, venue, service style and bar needs.

Next step

Build your menu with us.

Tell us your date, guest count and venue, and we will put a real proposal in front of you: menu, staffing and bar.

Request a quote

Or call Alexa directly at 414-518-6746