THE MENU

BEST RECIPES | BEST INGREDIENTS

Award-winning Mintahoe Catering & Events has been serving the Minneapolis / St. Paul area for more than 30 years. You'll work with a catering specialist to create your perfect menu for your event. Take a peak at some of the delicious options offered below!

HORS D'OEUVRES

CAPRESE SKEWER


Grape Tomato, marinated mozzarella, fresh basil, and black olive drizzled with balsamic

SOUTHWESTERN BITES


Sweet corn tossed in cilantro & lime with black beans, avocado & red pepper in a phyllo cup (DF) (V)

PHYLLO WRAPPED ASIAGO ASPARAGUS


Roasted asparagus & asiago cheese in a flaky phyllo dough wrap with roasted tomato coulis (V)

PLATED DINNERS

STUFFED LINGONBERRY WINGTIP CHICKEN


Stuffed with current, spinach & marscapone topped with madiera lingonberry sauce

BEEF SHORT RIBS


Oven-braised beef short rib with sangria reduction (DF)

KOREAN BBQ SALMON


Char-grilled, glazed & roasted with fresh lemon slice (DF)

GRILLED CHILEAN SEA BASS


With wasabi ginger sauce or fresh pineapple pico de gallo & baked lemon slice (venue only) (DF)

SIGNATURE DESSERTS

TULIP CUPS


Dark & white chocolate tulip cups filled with tiramisu or chocolate tres leche

FRENCH MACARONS


Chocolate, red velvet, pistachio, raspberry, lemon, strawberry, vanilla bean or salted caramel (GF)

MINI PIES


Mississippi mud, banana cream, key lime, s’mores, strawberry rhubarb or pecan pumpkin

GOURMET COOKIES AND BARS


May include raspberry white chocolate bites, lime cornmeal, apricot medals, honey pecan toffee bites, lemon shortbread, speculaas, coconut macarons, caramel sea salt stuffies or red fruits palmiers

BROWNIE POPS


Raspberry, grasshopper, cream cheese, salted caramel, double chocolate crunch & mocha

VEGETARIAN

CAJUN VEGAN JAMBALAYA


Long grain rice with roasted peppers, tomatoes, vegetables, and vegan sausage (GF, DF, Vv)

MOROCCAN VEGETABLE TAGINE


Carrots, potatoes, tomatoes, apricots, craisins & chickpeas combine to make this all star stew served with basmati rice & fresh cilantro (GF, Vv)

BASIL PASTA RUSTICA


Farfalle pasta tossed in pesto alfredo with sun-dried tomatoes, garlic & parmesan cheese (V)

BUTTERNUT SQUASH RAVIOLI


With dried cranberries, spinach & toasted walnuts in a brown butter sauce or marscapone sauce (V) served with seasonal vegetables