congratulations on your engagement!...(spain) mole poblano - sauce made with a mix of roasted...

Antigua Catering & Events 414.321.5775

Congratulations on your engagement!

We are delighted that you are considering Antigua to cater your special event.

Our dedicated staff and our award winning culinary team will ensure that every

aspect of your reception is executed to perfection.

Our staff loves the excitement of weddings. Every couple is

unique, and we work with you to help create an amazing

experience that fits your style and vision at your venue of

choice. This is your special day, and everything needs to be

just right….including the food!


Beef / Fish Pork / Shrimp Chicken

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Ropa Vieja – Braised shredded

beef cooked with onions, bell

peppers and tomatoes (Cuba)

Cochinita Pibil - Braised pulled pork,

marinated in achiote seasoning, &

orange juice (Mexico)

Tequila Cream Chicken – Tender chick-

en breast with a creamy sauce made

with diced onions, jalapeños and a hint

of tequila

Carne a la Diabla – Tenderloin

tips cooked in Antigua’s

signature Chile de Arbol sauce

(Mexico)

Pernil de Puerco - Roasted pork

shoulder, marinated in a mix of Latin

spices (Puerto Rico)

Chipotle Chicken – Tender chicken

breast cooked in a creamy chipotle

sauce

Cuban Pork—Braised pork cooked

with olives, bell peppers & oregano

Mesquite Grilled Chicken - Marinated

with grilled with the additional flavor of

mesquite wood chips.

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Lomo Saltado – Tenderloin tips

sautéed with pickled red onions,

aji pepper, soy sauce, potatoes

& tomatoes (Peru)

Pork Paella– Seasoned rice with saf-

fron, bell peppers, onions & pork

(Spain)

Mole Poblano - Sauce made with a mix

of roasted chiles, mixed nuts & choco-

late, served with tender chicken breast

(Mexico)

Steak Ranchero – Tenderloin tips

cooked with tomatoes, onions,

jalapenos and cilantro, in Anti-

gua’s signature salsa (Mexico)

Pork in Green Salsa – Cubed pork

simmered in a roasted tomatillo and

jalapeño sauce, with diced pota-

toes (Mexico)

Chicken Paella– Seasoned rice with saf-

fron, bell peppers, onions & chicken

(Spain)

Filete al Chipotle – Tenderloin

tips cooked in a creamy

chipotle sauce (Mexico)

Mahi Mahi with Mango Slasa—Pan

seared mahi mahi filet served with a

fresh mango salsa.

Poblano Chicken - Grilled chicken

served over a sauce made of roasted

poblano peppers & corn kernels

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Salmon in Blackberry Sauce -

Fresh Norwegian salmon

dressed in Antigua’s unique

blackberry sauce

Gambas al Ajillo - Jumbo shrimp

sautéed with garlic and white wine

(Spain)

Spicy Chicken Cordon Blue - A twist on

a traditional with a hint of smoky

Chipotle pepper sauce

Salmon Catalan Style— Pan

seared Norwegian salmon

served over a bed of spinach,

sautéed with pine nuts, raisins &

cubed granny smith apples

Encocao de Camaron – Shrimp stew

made with coconut milk, peanuts,

diced bell peppers & onions, served

with plantains (Ecuador)

Chimichurri Ricotta Chicken - Baked

chicken breast filled with chimichurri

sauce and ricotta cheese

Seafood Paella* - Seasoned rice

with saffron, bell peppers & on-

ions, with a mix of seafood—

Shrimp, fish,& mussels (Spain)

Cilantro Scampi – Sautéed shrimp in

a cilantro and white wine butter

sauce

Spanish Chicken - Chicken breast

stuffed with Serrano ham and 3 month

aged manchego cheese, served with

romesco sauce

Silver Package

150 + Guests – 28.95

50 – 150 Guests – 30.95

Additional entrée $4.95

Additional side $3.95

Gold Package

150 + Guests – 33.95

50 - 150 Guests – 35.95



Platinum Package

150 + Guests – 38.95

50 - 150 Guests – 40.95



Basic Tablescape

Buffet package includes:

Choice of two entrees

Choice of two side

enhancements

Choice of salad

Dinner rolls and butter



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peppers, and tomatoes (Cuba)

Cochinita Pibil - Braised pulled

pork, marinated in achiote season-

ing, & orange juice (Mexico)

Tequila Cream Chicken – Tender chick-

en breast with a creamy sauce made

with diced onions, jalapeños and a

hint of tequila

Carne a la Diabla – Beef strips

cooked in Antigua’s signature

Chile de Arbol sauce (Mexico)


shoulder, marinated in a mix of

Latin spices (Puerto Rico)



sauce

Cuban Pork—Braised pork

cooked with olives, bell peppers

and oregano


with a few ingredients and grilled with

the additional flavor of mesquite wood

chips.

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Lomo Saltado – Beef strips sau-

téed with pickled red onions,

aji pepper, soy sauce, potatoes

& tomatoes (Peru)

Pork Paella– Seasoned rice with

saffron, bell peppers, onions &

pork (Spain)

Mole Poblano - Sauce made with a mix

of roasted chiles, mixed nuts & choco-

late, served with tender chicken breast

(Mexico)

Steak Ranchero – Beef strips





simmered in a roasted tomatillo

and jalapeño sauce, with diced

potatoes (Mexico)

Chicken Paella – Seasoned rice with

saffron, bell peppers, onions & chicken

(Spain)

Filete al Chipotle – Beef tender-

loin tips cooked in a creamy



seared mahi mahi filet served with

a fresh mango salsa.




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Blackberry Salmon - Fresh Nor-

wegian salmon dressed in Anti-

gua’s unique blackberry sauce


sautéed with garlic and white

wine (Spain)

Spicy Chicken Cordon Blue - A twist on

a traditional with a hint of smoky







Encocao de Camaron – Shrimp

stew made with coconut milk,

peanuts, diced bell peppers &

onions, served with plantains

(Ecuador)

Chimichurri Ricotta Chicken - Baked chicken breast filled with chimichurri sauce and ricotta cheese

Seafood Paella - Seasoned rice



Shrimp, fish, & mussels (Spain)

Cilantro Scampi – Sautéed shrimp

in a cilantro and white wine butter

sauce



aged manchego cheese

Silver Package

150 + Guests – 37.95

50 - 150 Guests – 40.95



Gold Package

150 + Guests – 41.95

50 - 150 Guests – 43.95



Platinum Package

150 + Guests – 44.95

50 - 150 Guests – 48.95



Elegant Buffet Tablescape

3 Passed appetizers

during cocktail hour


Choice of two side

enhancements

Choice of salad




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Tequila Cream Chicken – Tender

chicken breast with a creamy sauce

made with diced onions, jalapeños

and a hint of tequila





shoulder, marinated in a mix of Lat-

in spices (Puerto Rico)



sauce


with olives, bell peppers and orega-

no



the additional flavor of mesquite

wood chips.

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téed with pickled red onions, aji

pepper, soy sauce, potatoes &

tomatoes (Peru)

Pork Paella– Seasoned rice with

saffron, bell peppers, onions & pork

(Spain)

Mole Poblano - Sauce made with a

mix of roasted chiles, mixed nuts &

chocolate, served with tender chick-

en breast (Mexico)








potatoes (Mexico)



(Spain)




Mahi Mahi with Mango Salsa—Pan






(Mexico)

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Blackberry Salmon - Fresh Nor-

wegian salmon dressed in Anti-

gua’s unique blackberry sauce



(Spain)

Spicy Chicken Cordon Blue - A twist

on a traditional with a hint of smoky


Catalan Style Salmon— Pan





(Spain)


stew made with coconut milk, pea-

nuts, diced bell peppers & onions,

served with plantains (Ecuador)







Shrimp, fish, & mussels (Spain)

Cilantro Scampi – Sautéed shrimp in

a cilantro and white wine butter

sauce


stuffed with Serrano ham and 3

month aged manchego cheese

Silver Package

150 + Guests – 43.95

50 - 150 Guests – 46.95



Gold Package

150 + Guests – 46.95

50 - 150 Guests – 48.95



Platinum Package

150 + Guests – 48.95

50 - 150 Guests – 50.95


Additional side $.95

Semi Sit Down Buffet Dinner package includes:

3 Passed appetizers during cocktail hour

Choice of Salad pre-set at the table

Buffet table scape with choice of two entrees and two sides




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Tequila Cream Chicken – Tender

chicken breast with a creamy sauce

made with diced onions, jalapeños

and a hint of tequila





shoulder, marinated in a mix of Lat-

in spices (Puerto Rico)



sauce


with olives, bell peppers and ore-

gano



the additional flavor of mesquite

wood chips.

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téed with pickled red onions, aji

pepper, soy sauce, potatoes &

tomatoes (Peru)

Paella de Puerco– Seasoned rice

with saffron, bell peppers, onions &

pork (Spain)

Mole Poblano - Sauce made with a

mix of roasted chiles, mixed nuts &

chocolate, served with tender chicken

breast (Mexico)





Pork in Green Salsa – Pork chunks



potatoes (Mexico)



(Spain)










(Mexico)

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Churrasco Argentino - Grilled

New York Steak with

Chimichurri sauce



(Spain)

Spicy Chicken Cordon Blue - A twist

on a traditional with a hint of smoky








stew made with coconut milk, pea-

nuts, diced bell peppers & onions,

served with plantains (Ecuador)




Salmon in Blackberry Sauce -

Fresh Norwegian salmon

dressed in Antigua’s unique

blackberry sauce

Cilantro Scampi – Sautéed shrimp

in a cilantro and white wine butter

sauce



aged manchego cheese


with saffron, bell peppers & onions,

with a mix of seafood—Shrimp, fish,

& mussels (Spain)

Family Style Table Scape

package includes:

3 Passed appetizers

during cocktail hour

Choice of Salad


and two sides


Silver Package

150 + Guests – 43.95

50 - 150 Guests – 47.95



Gold Package

150 + Guests – 47.95

50 - 150 Guests – 50.95



Platinum Package

150 + Guests – 50.95

50 - 150 Guests – 53.95




Chicken Beef & Pork Seafood

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Chimichurri Glazed Chicken-

Grilled chicken glazed with

chimichurri sauce and honey

Salmon con Zarzamora - Pan seared

salmon dressed in blackberry sauce

Creamy Tuscan Chicken

Creamy garlic sauce with sun-

dried tomatoes (Italian)

Salmon a la Catalana - Pan seared

salmon served over welted spinach

cooked with white wine, raisins and

granny smith apples (Spain) Mesquite Grilled Chicken

Semi Bone-In Roasted Chicken

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Chicken Mole - Chicken breast

covered in sauce made of

pasilla peppers, nuts & choco-

late (Mexico)

Mancha Manteles - Braised pork

loin in a mole sauce made with

pineapple, sweet potato & chilies.

El Dorado - Mahi –Mahi in mango

salsa

Chicken Paella - Tender chick-

en breast in saffron seasoned

rice, with bell peppers & onions (Spain)

Puerco Mechado - Stuffed pork

loin with almonds, bacon, ham, in

a plum sauce (Mexico)

Encocao de Camaron - Shrimp stew

made with coconut milk, peanuts,

diced bell peppers & oinions, served

with plantains (Ecuador)

Chicken Matambre - Argentini-

an style stuffed chicken with

chimichurri sauce

Pork Porterhouse Grilled with pico

de gallo or manchego cheese

sauce.

Gambas al Ajillo - Jumbo shrimp sau-

téed with garlic and white wine (Spain)

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Filet Mignon—served with our spe-

cialty sauces (see list)

Halibut con Melocoton - Halibut fish

dressed in peach sauce

Suft & Turf - Filet Mignon & Shrimp,

served with our specially sauces

(see list)

Colitas de Langosta—Baby lobster tails

cooked in white wine and garlic

Zarzuela de Mariscos - Seafood stew

(shrimp, scallops, mussels), cooked in a

tomato and saffron broth

Luxurious Sit Down Dinner

package includes:

3 Passed appetizers dur-

ing cocktail hour

Choice of Salad

Choice of entrée

Choice of two sides

Price is based on ONE entrée

choice for all of your guests.

An additional $4.00 per guest will

be added when offering two

entrees to guests. Place cards

must be provided when offering

two entrees to guests.

Silver Package

150 + Guests – 52.95

50 - 150 Guests – 54.95



Gold Package

150 + Guests – 60.95

50 - 150 Guests – 65.95



Platinum Package

150 + Guests – 65.95

50 - 150 Guests – 68.95




Ric

e

Cilantro Rice - Peruvian rice seasoned with cilantro

Po

tato

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Butter Potatoes -

Potatoes seasoned with garlic, onions and butter

Poblano Rice - White rice, corn kernels, poblano pep-

per slices

Mexican Baked Potato

Baked potato filled with cream cheese, bacon, ham,

and scallions

Arroz con Gandulez -

Puerto Rican rice with pigeon peas, and pork

Chipotle & Garlic Potatoes - Roasted garlic Yukon gold

potato salad with chives and chipotle mayo

Mexican Rice - Tomato base, peas and carrots Garlic Mashed Potatoes

Saffron Rice - Seasoned with saffron Sweet Potato Mash

Steamed Rice - served with oil, salt, garlic and cilantro Celery Root and Yukon Red Potato Mash

Papas Panaderas - Latin style au gratin potatoes

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Spinach Catalan Style - Welted spinach with pine

nuts, granny smith apples and raisins

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ialty

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Manchego Cheese - Rich creamy manchego cheese

sauce made with guajillo pepper and white wine

Sweet Corn & Black bean Salad - with cilantro, onions

and lime

Mole Poblano - Traditional velvety mole sauce, made

with pasilla peppers, nuts and chocolate

Brussel Sprouts - Pan roasted with caramelized onions Mezcal Demi Glace - Twist to a traditional demi glaze

made with mezcal from blue agave

Grilled & Cold Asparagus - With roasted tomatoes,

tossed in parmesan vinaigrette

Romesco Sauce - Flavorful almond and roasted red

bell pepper sauce

Chimichurri Glazed Carrots - Roasted carrots sea-

soned with chimichurri sauce

Sun Dried Tomato Cream - Velvety creamy sun dried

tomato and herb sauce

Rainbow Carrots - Roasted rainbow carrots Yucateca - Rich roasted yellow bell pepper sauce,

enhanced with a hint of habanero sauce

Roasted asparagus with cherry tomatoes Pipian Verde - Pumpkin seed green sauce, also known

as mole verde

Saffron seasoned vegetables Red Wine Reduction - Made with Spanish Tempranillo

Sauce

Zucchini, sour cream and corn relish Cabrales - Robust Spanish blue cheese sauce

Pico de Gallo Quinoa

Sweet Corn Relish

Salads

Garden Salad - Mixed greens, cucumbers, tomatoes, croutons, parmesan cheese, choice of dressing: ranch, Italian,

Caesar

Jalapeno Caesar - Romaine lettuce, croutons, parmesan cheese, jalapeño Caesar dressing

Southwest– Mixed greens, diced tomatoes, mozzarella cheese, tortilla chips, southwest ranch dressing

Caribbean Salad - Mixed greens, red bell peppers, mango, parmesan cheese, red wine and citrus vinaigrette

Antigua’s House Salad - Mixed greens, pickled red onions, diced tomatoes, olive oil and herbs dressing


Cold Appetizers Hot Appetizers

Romeo & Juliet - Manchego Cheese & Guava

Paste Skewers

Croquetas de Espinaca y Queso – Bite size spin-

ach and cheese croquettes

Cilantro Alioli - Creamy garlic and cilantro

spread served over rustic bread

Pulled Pork Sliders - With red onions and chipotle

mayo

Mexican Fish or Shrimp Ceviche - Marinated

fish or shrimp in lime juice, with onions, toma-

toes, and cilantro, served on crispy tortilla

chips

Chipotle BBQ Chicken Sliders – Pulled chicken in

a sweet and spicy chipotle BBQ sauce

Peruvian Ceviche - Marinated fish in lime

juice with yuca or sweet potato, choclo Peru-

vian corn, habanero peppers, red onions

Mini Cuban Sandwich – Pork roast, ham, cheese,

mustard, and pickles

Panamanian Ceviche - Marinated fish with

lime juice, celery and habanero peppers

Spinach and Cheese Tamales – Bite size cheese

tamales wrapped in spinach leaves

Mole Sushi – Antigua’s signature chocolate

mole sauce, shredded chicken and cilantro

rice, rolled in a rice paper sheet, garnished

with sesame seed

Papusas Salvadoreñas – Bite size Tortilla dough

pockets, filled with cheese, pork, and beans,

topped with curtido (a mix of cabbage, carrots,

oregano, peppers, and vinegar),

Southwest Chicken Wraps - Chicken, lettuce,

tomatoes, cheese, and tortilla chips, tossed in

our homemade southwest dressing, wrapped

in a flour tortilla

Empanaditas Yolanda – Pastry pockets filled with

ground beef, seasoned with onions and bell

peppers, olives, hard boil eggs, and raisins

Salmon Crostini - Sliced smoked salmon,

served over rustic bread, cilantro alioli,

topped with a relish made of bell peppers,

onions, olives and capers

Chicken Empanadas with Poblano - Shredded

chicken, cream cheese, poblano pepper empa-

nadas

Sangria Infused Watermelon – Compressed

watermelon, infused with Spanish

sangria

Chipotle BBQ Meatballs - Pork & beef meatballs

with sweet and spicy chipotle BBQ sauce

Gazpacho Shooters – Traditional cold Spanish

tomato soup, served with a mini Manchego

grilled cheese sandwich

Mini Chimichangas - Chimichangas filled with

chicken and cheese, or beef and cheese,

topped with Mexican sour cream and crumbling

cheese

Guacamole & Chips - Classic guacamole

made with avocado, onions, tomatoes and

cilantro, served over tortilla chips

Mini Flautas – Small rolled up and deep fried taq-

uitos, filled with either chicken or pork, topped

with Mexican sour cream and crumbling cheese

Mango Pico de Gallo - Sweet mango, toma-

toes, onions, cilantro, served over tortilla chips

Antigua Bites - Chicken wrapped in bacon,

stuffed with cheese and jalapenos

Beet Salad on a Stick - beets, spinach, feta

cheese, walnut dust, drizzled with balsamic

vinaigrette

Tinga Bites - Smoky chipotle chicken, served over

mini tostadas, topped with sour cream


Main Entrées Sides

Grilled Chicken - Grilled chicken breast Seedless Grapes - Green or red seedless

grapes

Chicken Tenders- Home made chicken tender

in a crispy batter, served with ranch and

ketchup

Fresh Fruit Salad - Seasonal fresh fruit salad

Macaroni & Cheese - Home made macaroni

and cheese

Apples - Sliced granny smith apples

Sliders– Two small sandwiches: choice of ham-

burgers, cheeseburgers, or grilled chicken

Jell-O Cups - Assorted flavors of jell-o cups

Spaghetti & Meatballs - Home made spaghetti

noodles with meatballs, in a rich marinara

sauce

Butter Pasta - Home made noodles with butter

and cheese

Quesadillas—Cheese or Chicken quesadillas Rice - Cilantro Rice

Corn Dogs - Mini corn dogs Beans - Refried Beans

Carne Asada - Grilled beef sirloin strips

Kids packages includes:

Choice of entrée

Choice of two sides

Pricing per kid $19.95



For ages 3 to 12


Our goal is to provide you with a great dining experience during your wedding

reception. We make sure our staff undergo training and testing before they work our

events. In addition, we make sure your staff looks professional while taking care of your

guests.

Our standard attire

for our wait staff is

black dress, shirt,

black tie, and black

bistro apron

Our standard attire for

our kitchen staff is black

chef coats.

White chef coats are

available upon request

As part of your wedding package, the equipment shown above is included

and will be used to service your wedding reception. Your catering manager

can assist you with other options available at an additional cost.

6” 10”


We provide the following services with all of our wedding packages:

White china place settings & silverware

Water service at the table

Basic Coffee station

Assortment of dinner rolls & butter

Cake cut and served on white china

Uniformed professional staff to service your event

Set up, service & clean up

Deposits, Contracts & Cancelations:

A $1000 deposit will hold & reserve the date for your event, and a contract must be

signed within 30 days. Deposits are non-refundable, however they are transferable to a

different date or service. The estimated balance of the contract is split in two payments -

3 months prior to the event, and the final payment 15 business days prior to the event.

Payment may be made in cash, or certified checks payable to “Antigua Catering.” No

personal checks will be accepted the day of the event, only cash or certified check.

Antigua Catering & Events accepts credit card payments from American Express, Visa,

Master Card, and Discover. Please see your catering manager about credit card fees.

In the event that you need to cancel your catering services, we will accommodate serv-

ing you a different date, based on the percentages listed below. All cancellations must

be submitted in writing.

Cancellations received 60 to 90 days prior to the event will result in a 30% charge of the

remaining balance.

Cancellations received 30 to 59 days prior to the event will result in a 50% charge of the

remaining balance.

Cancellations received 29 days or less prior to the event will result in a 100% charge of the

remaining balance


Guaranteed Attendance:

A minimum guest count is required with signed contract. Final number of meals to order

must be placed no later than 15 business days prior to the event date. You can increase

your guest number up to 48 hrs prior to the wedding, but the number can not be reduced

at any point.

Unused food/Beverages:

Due to strict health department codes and regulations, no food or beverage of any type

may be removed from the premises from guests attending the event, and we don’t

provide carry out containers. Any leftover food and/or beverage remain the property of

Antigua Catering & Events unless previously arranged by management.

Menu Selection & Tasting:

While we have pre-set menus for you, our award wining culinary team would be more

than happy to customize a menu for you. The possibilities are endless!

Call us to schedule your tasting as soon as possible, dates fill up quickly and availability

might be limited during wedding season. Tastings are scheduled Tuesday - Thursday

between the hours of 11 am and 6 pm. Please contact your catering manager if you

need a weekend appointment. We charge a minimal fee of $45 per person for each

tasting. We will be more than happy to deduct the cost of your tasting from your con-

tract. If you happen to schedule more than one tasting, we will only be able to credit

your contract for one tasting.

Accommodating Guests with Special Dietary Needs:

We have a number of vegetarian, gluten free and vegan menu selections to accommo-

date any dietary need. Your catering manager can help you put together the perfect

menu to fit your guests needs.


Equipment:

We reserve the right to charge for any missing and/or damaged equipment purposely

caused by individuals attending the catered event.

Holidays:

If you wish to have your wedding catered during a legal holiday and/or holiday week-

end, your service charge will increase to 25%, and the hours of service are limited to a

maximum of six hours. The additional charges will apply to the following holidays: New

Year’s Eve, New Year’s Day, Easter Weekend, Memorial Day Weekend, Labor Day Week-

end, Fourth of July Weekend, Christmas Eve and Christmas Day.

Room Flip Charges:

In the event that we have to flip a room to reset for dinner service, we will charge $1.50

per person. Additional charges may apply if set up requires extra staffing due to a more

complex set up.

Service Charges:

Food and beverage are subject to a 20% service charge, and WI Sales Tax. Our service

charge is not a staff gratuity, but rather a labor charge. It is up to our clients' discretion to

provide our staff with gratuity if they wish. Our labor charge includes the cost associated

with your event. The following are some of the cost included on the fee: Equipment and/

or disposables used to serve your event, administrative cost, insurance, delivery and/or

fuel charge, along with the coordination and production of your event. Should you have

further questions, please don’t hesitate to ask your catering manager.

Venue Fees:

If your function is held in a facility requiring additional fees or permits from Antigua Cater-

ing & Events, we will invoice you accordingly. Please double check with your venue if

you have questions about their catering fees.

Travel Charges:

If your wedding reception takes place outside of the Milwaukee county area, you will be

charged an additional travel fee. Please check with your catering manager for details.


Arrival Time:

We are proud of our on time and quality delivery of service. In the event of uncontrolla-

ble circumstances, in extreme cases, Antigua Catering & Events arrival may be delayed.

A 1-hour window of time from the contracted arrival time may be allotted.

Pictures & Video:

During events we take pictures of our food, the venue, couples, etc., for marketing

purposes. If you don’t wish us to photograph or video tape your event, please let your

catering manager know ahead of time.

Linen Rental:

Basic white, ivory and black 120” round tablecloths are available for rental at an

additional charge. We work with a selected number of linen rental companies to

accommodate any specialty linen requests. If you decide to rent your linens from a rent-

al company, we will be more than happy to set the linens for you at no additional cost.

However, there will be a $250 fee to pick up and return the linens on your behalf. Please

know that Antigua will not be responsible for any missing or damaged linens.

Rentals:

If you would like to have us coordinate any additional rental for your event, please inform

your catering manager no later than 30 days prior to your event. While we are more

than happy to help with this task, we ca not guarantee any availability or pricing form

other vendors.

Venues:

We are proud to work with the following venues. If you don’t see your venue of choice,

1451 Renaissance Place

Anodyne Coffee Roasters

Black Swan Hall

Blue Ribbon Hall

Brown Deer Boat House

Grace Center

McCarthy Park Pavilion

Milwaukee County Zoo Peck Pavilion

Schlitz Audubon Nature Center

Southshore Pavilion

The Ivy House

The Best Place Grand Hall

The Rock Sports Center

The Seeboth Urban Event

The Urban Ecology Center

Turner Hall

Villa Filomena

War Memorial Center

Zoofari Conference Center Please let your catering manager know if you don’t see your

venue of choice listed.

congratulations on your engagement!...(spain) mole poblano - sauce made with a mix of roasted...

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