weddings | private dinners | business functions | special...

CREATIVE. CUSTOM. UNIQUE.CREATIVE. CUSTOM. UNIQUE.

At Trellis, our philosophy is that food should be fresh, f�n and most of all.....shared! We pride ourselves on creating custom menus that are uniquely displayed, locally sourced and made from scratch.

We star� with a consultation to ensure we are building a menu and its presentation that perfectly pairs with your event. Our f�ll ser�ice event staff have worked the finest events across the met�o and our chefs bring an inter�ational menu perspective to create an event uniquely delicious

for you and your g�ests. Let’s get star�ed! here is a small taste of some of the possibilities.

BreakfastBreakfast25 guest & up - All prices per personfees may apply to groups smaller than 25

Mor�ing & Aster�oon BreaksDoré Baker� Gluten Free Chocolate Walnut Cookies, Chocolate Chip Blondies or Salted Caramel Brownie Bites | 24/dozen

Doré Baker� Protein Bars | 30/dozen

Siracha Snack Mix | 60Ser�es 30-35 people

Trellis Mid-day Break | 6Fresh cut vegetables, assor�ed cheeses, mixed nuts, creamy dill dip, red pepper hummus and pita toast points

Continental Breakfast | 10Homemade fr�it past�ies, mini seasonal muffins, fresh fr�it platter, yog�r�, GF g�anola. Includes fresh brewed Zanzibar coffee, decaf, orange juice and hot water with assor�ed teas

AddBreakfast Bur�itos | 5Eggs, peppers & cheese in a large flour tor�illa. Choose 2Chorizo & Potato | Car�e Asada | Sauteed Mushrooms & Peppers

or

Breakfast Sliders | 5Egg sliders on mini ciabatta buns or toasted sourdough. Choose 2 Sausage & White Cheddar | Prosciutto & Swiss | Tomato, spinach & Avocado

Iowa Hot Har�est Breakfast | 16Continental breakfast plus Swiss & spinach fritatta, crispy breakfast potatoes, Berkwood Far�s g�illed ham OR seasoned sausage patties, brioche French toast with whipped maple butter and fresh blueber�� maple sauce

Call us today to customize a br�nch offering for bridal showers, baby showers & family celebrations

Coffee & Tea | 2.50Fresh Brewed Zanzibar Coffee, Decaf & Hot Water with Assor�ed TeasSubstit�te Hot Apple Ginger Tea | 1(1 free refresh at cer�ain venues)

Water Station | 75Up to 100 g�estsAdd Fr�it Gar�ish or Refreshing Inf�sion

Juice | 2.50

Coke Products & Bottled Water | 2.50 each

Inf�sed Lemonade Station | 5Includes cranber�� lemonade, lavender inf�sed lemonade & st�awber�� mint lemonade

The above beverages come with disposable cups, lids, sleeves and condiments.

Health Nut Quinoa Saladg�

Mixed g�eens, ancient g�ain medley, marinated garbanzo beans, tomato, cucumber, car�ots, br�ssel sprouts, pine nuts, fresh basil with honey ginger vinaig�ette

Roast Chicken & Cannellini Saladg�

Herb roast chicken, seasonal g�eens, cannellini beans, zucchini, roast red peppers, ricotta salata, fresh basil with basil vinaig�ette

Lunch Buffet | 15Choice of monthly Trellis salad selection, lemon asparag�s orzo salad with feta, cur�ied chicken salad wraps, bist�o t�rkey on focaccia sandwiches, fresh fr�it display, chocolate walnut cookieg�, chocolate chip blondies & brownie bites

Salad Bar | 16Build your own bar with chopped romaine, seasonal g�eens, spinach, sliced st�awber�ies, candied walnuts, roast vegetables, hard boiled egg, ancient g�ain medley, g�illed chicken, crispy pancetta, cannellini beans, feta cheese, tomato focaccia croutons, honey-ginger vinaig�ette, basil vinaig�ette, EVOO flatbread crispAdd g�illed shrimp, smoked salmor or t�out +2

Add Beverage Station | 2.50Includes iced tea, lemon wedges, ice water, disposable cups

Trellis Box Lunch | 1310 People Minimum. 20+ people – choose t�o sandwiches - GF options available upon request

Choose up to 2 meats and 1 cheese per sandwich. All box lunches include a fresh made focaccia or ciabatta sandwich with romaine, tomato, choice of side salad, chips, fr�it and our sig�at�re cookie.

MeatBerkwood Far�s Iowa Ham | Smoked Turkey | Iowa Roast Beef | Salami | Cur�ied Chicken Salad | Capicolla | Porchetta or Prosciutto +2

CheeseBaby Swiss | Yellow or White Cheddar | Fresh Mozzarella | Provolone | Smoked Gouda | Dill Havar�i | Pepper Jack | Colby Jack

Side Salads - choose one for all sandwichesItalian Vegetable Pasta | Mediter�anean Cous Cous | Southwest Quinoa Salad | Apple, Jicama & Cabbage Slaw | Cucumber & Tomato | Lemon Asparag�s Orzo with Feta Cr�mble

All lunches ser�ed with fallen palm disposable plates, cor�starch flat�areand paper napkin - Please inquire for china upg�ades

Specialt� Sandwiches & Salads | 1510 People Minimum. 30+ people – choose t�o sandwiches - GF options available upon request

Includes 1 side salad, chips, fresh fr�it cup & sig�at�re cookie Bistro Turkey on FocacciaSmoked turkey breast, Berkwood bacon, ham, pesto mayo, white cheddar, tomato, lettuce

Bistro BeefSlow roast pepper crusted beef, sweet red peppers & sautéed onions, smoked gouda cheese, horseradish cream on ciabatta

CapreseFresh sliced tomato, basil, mozzarella, olive pesto spread, balsamic drizzle on baguette - Add crispy chicken +2

Berkwood Ham Asparagus WrapPoached asparagus, Berkwood ham, spinach salad greens & herb cheese spread - Substitute smoked salmon +2

Chicken Satay WrapSpicy Thai peanut curried chicken with greens, cilantro, rice noodles, carrots & cucumber relish

Steak Blue Cheese Saladg�

Sliced st�ip steak, golden potatoes, por�obello mushrooms, red wine mustard vinaig�ette, blue cheese cr�mbles

LunchLunchPlated lunches & hot buffets availableall pricing per person

Chef consultations & quotes available for custom or themed eventsg� = gluten free | veg = vegetarian | v = vegan

Hot Hors d’oeuvresWild Mushroom Brioche Tassieveg | 20/dzSautéed wild mushrooms in toasted brioche cup with herb chevre

Bacon & Sweet Potato Skewerg� | 20/dzRoast sweet potatoes wrapped with Berkwood Far�s thick cut bacon & bourbon glaze

Cur�ied Samosasveg | 22/dzCur�ied peas & potatoes in flaky cr�st with mint-cilant�o dipping sauce

Spring Aranciniveg | 24/dzHandmade arancini with spring asparag�s & fontina cheese

Polenta Skewerg� | 24/dzRed pepper polenta skewer with your choice of Graziano sausage or roast mushroom & mozzarella

Iowa Pork Skewerg� | 24/dzBraised Berkwood Far�s pork belly with Cedar Ridge bourbon glaze

Cur�ied Chicken Apple Brochetteg� | 28/dzTender g�illed skewers of chicken & apple with coconut cur�� sauce ser�ed over bed of white rice

Meatballsg� | 28/2dzChoose from the following sauces: Swedish | Bourbon BBQ | Spicy Marinara | Sesame Ginger Hoisin

Egg�olls | 30/dzChoice of Pork or Tof� in crispy rice paper wrap with hoisin dip

Chef Diego’s Focaccia Pizza Bites | 36/2dzChoose 2 kinds: Margarita | Prosciutto & Basil | Olive, Mushroom & Ar�ichoke | Graziano Sausage & Red Pepper

St�ffed Mushroomsg�/veg | 36/2dzSmoked gouda & roast vegetable st�ffed baby por�obello caps

Seared Scallop Spoonsg� | 48/dzSeared sea scallop with spring pea puree and crispy prosciutto ser�ed in Asian spoon

al Fresco Hors d’oeuvresMini Tar�sveg | 20/dzChoose from: Wild Mushroom & Taleggio | Brie, Apricot & Pistachio | Pear-Blue Cheese & Walnut | Grilled Peach, Chevre & Honey

Garden Fresh Br�schettaveg | 24/dz Traditional garden recipe of fresh tomato, garlic & onion tossed in EVOO, salt & pepper. Built on g�illed toast with fresh mozzarella & basil powder

Pear Flatbread Bitesveg | 24/dzWine poached pears & t�iple cream brie flatbread bites with Iowa honey drizzle

Viet�amese Garden Spring Rollsg� | 28/dzChoose from: shrimp, pork or cur�ied tof� with fresh vegetables and rice noodles - can be cut into halves

Mini BLT’s | 28/dzMini open-face BLT’s with Berkwood Far�s thick cut bacon, heirloom tomatoes & pesto mayo on Italian toast

Steak & Potatoesg� | 30/dzPepper-cr�sted thin sliced medium rare Iowa beef on a homemade potato chip with horseradish creme

Shrimp Cocktial Shooterg� | 30/dzZest� g�illed shrimp with fresh horseradish cocktail sauce

Beef Tagliata | 30/dzThin sliced Iowa beef, ar�g�la, shaved par� & balsamic reduction on g�illed crostini

Smoked Trout Cake | 32/dzSmoked Trout on Iowa sweet cor� cake with garden dill cream

Salmon on Rye | 36/dzSmoked salmon, ricotta spread, fresh raspber�ies & lime zest on toasted r�e

Hors d’oeuvresHors d’oeuvresSeasonal chef inspired menus upon requestpricing per dozen - Vegan options available

All staffed events will include 22% ser�ice charge & 6% sales tax. Chef fee(s) may apply to cer�ain menus.

Custom themed food displays & chef action stations available upon request

Iowa or European Cheese & Fr�it Tray | 4Includes fresh seasonal fr�it, assor�ed cheeses, ar�isan breads and EVOO herb flatbread crisp

Mediter�anean Display | 7Marinated g�illed vegetables, assor�ed cheeses & olives, fresh cut fr�it, creamy dill dip, red pepper hummus, pita toast points & EVOO herb flatbread crisp

European Meat & Cheese Board | 8Includes assor�ed cured meats, select cheeses, ar�isan breads, EVOO herb flatbread crisp & apricot chut�ey

Smoked Fish Trio | 12House smoked salmon, t�na and t�out accompanied with assor�ed olives, sundried tomatoes, fresh ber�ies, flatbreads & dips

Chef Diego’s Focaccia Pizza StationIncludes Caesar salad, g�ated par�esan, cr�shed red pepperchoose up to 3Margarita | Prosciutto & Basil | Graziano Sausage & Red Pepper | Berkwood Ham & Pineapple | Fried Egg�lant & Goat Cheese | 4 Cheese | Ar�ichoke, Olive & Mushroom

DIY Asian Noodle WokIncludes fried wonton st�ips, egg�olls, sweet & sour sauce, siracha. choose up to 2 noodles, 3 sauces, 3 veggies, 2 proteinsNoodles: Rice Noodles | Soba Noodles | Lo Mein NoodlesSauces: Teriyaki Sauce | Pad Thai | Coconut Cur�� Sauce | General Tso | Ginger HoisinVeggies: Bamboo Shoots | Shredded Car�ots | Pepper St�ips | Napa Cabbage | Bean Sprouts | Cr�shed Peanuts | Snow PeasProtein: Chicken | Pork | Ginger Tof� | Grilled Shrimp

St�eet Tacosg�Chef g�illed cor� tor�illas with lime, queso fresco, cilant�o, salsa verde & roja, tor�illas chipschoose up to 3Tacos Al Pastor | Car�e Asada | Grilled Chicken | Grilled Poblano Peppers & Mushrooms | Pork Car�itas | Beef Barbacoaadd authentic homemade tamales or create a fajita station

25 guest & up - All prices per personfees may apply to groups smaller than 25

Displays & StationsDisplays & Stations

SlidersChef built sliders, t��ffle par�esan oven fries, apple jicama slaw, spicy pickle spears. choose 2Lamb Slider - cucumber, thin sliced red onion, feta, tzatziki sauce

Chicken Caprese - crispy chicken, fresh mozzarella, basil, pesto mayo, tomato

BBQ - pulled pork, spicy red cabbage slaw, crispy onion st�ips

Veggie - black bean pattie, roast red pepper, white cheddar

South Sider - Graziano sausage, fresh mozzarella, sliced pepperoncini peppers

Classic Beef Slider - shar� cheddar, pickles, ketchup & mustard

Iowa Car�ing BoardIncludes chef ’s condiments & sauces, cocktail buns, g�illed seasonal vegetables & rosemar� roast fingerling potatoes. choose 2Herb Roast Bell & Evans Chickens | Roast Turkey Breast | Herb Roast Pork Tenderloin | 24 hour Bone-in Fresh Iowa Ham | Pepper Cr�st Beef Sirloin | Mustard & Pistachio Cr�st Anderson Far�s Lamb Roast | Bravehear Beef Prime Rib | Grilled Beef Tenderloin | Seared Duck Breast | Whole Hog

Other Station IdeasChef Diego’s Seasonal risotto | Fresh Tossed Gnocchi | Handmade Pasta | Paella & Tapas | Fresh Fish & Seafood Bar| Grilled Fajitas |

Souther� BBQ | Mexican Wedding

Ent�ee SelectionsPoult��Sauteed Chicken & Mushrooms with Marsala Wine Sauce | Sauteed Chicken Picatta with Lemon & Capers | Slow Braised Chicken Coq Au Vin | Grilled Chicken & Apples with Creamy Madras Cur�� Sauce | Roast Turkey Breast Medallions with Thy�e Pan Jus | Mediter�anean Herb Roast Chicken Thighs with White Wine Lemon Sauce | BBQ Smoked Thighs with Brown Sugar Spice Rub

Beef & PorkIowa Beef Tips with Onion Mushroom DeBurgo Sauce +1 | Sliced Pepper Cr�sted Sirloin with Horseradish Creme +2 | Red Wine Braised Beef Shor� Ribs | Berkwood Far�s Ham & Brown Sugar Ginger Glaze | Herb Cr�st Iowa Pork Medallions with Apple Thy�e Pan Jus | Graziano Sausage Lasag�a

SeafoodNew England Cod with Lemon Caper Sauce +2 | Salmon Medallions with Hoisin or Lemon Thy�e Sauce +1 | Basil Poached Shrimp Skewers

VegetarianVegetarian Lasag�a Bianco | Spinach, Ricotta & Ar�ichoke Crepes | Three Cheese Tor�ellini with White Wine Almond Sauce | Layered Roast Vegetable Gateau | Pasta Primavera

Custom buffet menus encouragedAll buffets include fallen palm disposables, cocktail napkins & cor� starch flat�are

unless noted other�ise. Pricing based on 25 people minimum - additional fees may apply for smaller g�oups.

22% ser�ice fee and 6% sales tax applies to all menus - Cer�ain menus subject to chef fee(s)

Buffet Dinner | 24Includes 1 soup or salad selection, 2 sides, 1 ent�ee, South Union bread & butter - beverage station of iced tea, water & coffee

Buffet Dinner | 30Includes 1 soup or 2 salad selections, 2 sides, 2 ent�ees, South Union bread & butter - beverage station of iced tea, water & coffee

Trellis Wedding Dinner | 38Includes red wine braised beef shor� ribs, garlic chive whipped potatoes, spinach and ricotta st�ffed thighs in basil cream sauce, roast baby rainbow car�ots, three cheese tor�ellini with white wine almond sauce, st�awber�� spinach salad with candied walnuts, feta & honey-ginger vinaig�ette. Includes china, flat�are, water glass, South Union bread & butter - beverage station of iced tea, water & coffee

Ask how to theme your buffet or add a chef prepared action station.Finish off your buffet with one of our sig�at�re desser� shooter t�ios!

Soup or Salad Selection

Soups: Leek & Gorgonzola Soup | Chicken Tor�illa Soup | Potato & Bacon Soup | Creamy Wild Rice & Mushroom | Squash Bisque | Sausage & Tor�ellini | Tomato Red Pepper Bisque | Apple Ginger Lentil Soup g� /v

Salads: Trellis Seasonal Garden Salad | Caesar Salad with Garlic Butter Croutons | St�awber�� Spinach Feta Salad | Roast Beet & Chevre Salad | Roast Cor� & Edamame Salad

SidesVegetable Paella | Wild Rice & Roast Root Vegetables | Garlic Chive Whipped Potatoes | Potato Dauphinoise | Root Vegetable Gratin | Rosemar� Roast Fingerling Potatoes | Roast Broccolini | Honey Dill Rainbow Baby Car�ots | Haricot Ver� with Crispy Shallots | Roast Seasonal Vegetables | Lemon Butter Asparag�s

Dinner BuffetDinner Buffet25 guest & up - All prices per personfees may apply to groups smaller than 25

Pasta - includes salad & choice of vegetable

Three Cheese Tor�ellini with Almond White Wine Sauce | 28Butter�ut Squash Ravioli with Brown Butter Sage Sauce | 28Spinach, Sun Dried Tomato & Iowa Bacon Gnocchi | 28Braised Lamb Rag� with Potato Gnocchi | 30Wild Mushroom & Squash Risotto with Red Wine Reduction | 32Spring Pea Risotto with Crispy Pancetta & Par�esan | 32

Salad SelectionTrellis Seasonal Garden Salad | Grilled Hear� of Romaine Caesar Salad with Garlic Butter Croutons | St�awber�� Spinach Feta Salad | Roast Beet & Chevre Salad | Roast Fennel & Orange Salad | Grilled Peach Caprese Salad with Balsamic Reduction

SidesVegetable Paella | Wild Rice & Roast Root Vegetables | Garlic Chive Whipped Potatoes | Potato Dauphinoise | Root Vegetable Gratin | Rosemar� Roast Fingerling Potatoes | Roast Broccolini | Honey Dill Rainbow Baby Car�ots | Haricot Ver� with Crispy Shallots | Roast Seasonal Vegetables | Lemon Butter Asparag�s | Hasselback Potatoes

Local seasonal menus encouragedAll plated ent�ees include choice of salad, ser�ed or pre-set, 2 sides, family st�le South

Union bread & butter, china plate, flat�are, water glass, linen napkin (black or white).

Pricing based on 25 people minimum, additional fees may apply for smaller g�oups.22% ser�ice fee & 6% sales tax applies to all menus

Ask us how to create your own chef inspired multi-course meal, wine paired event or cooking demo and dinner with the chef!

BeefRed Wine Braised Beef Shor� Ribs | 32Iowa Top Sirloin Steak with Onion Mushroom De Burgo Sauce 8oz | 32New York St�ip Steak with Rosemar� Demi Glace 12oz | 36Chipotle Char�ed Iowa Ribeye with Garlic Lime Butter 12oz | 40Iowa Beef Tenderloin with Green Peppercor� Marscapone Sauce 6oz - 36 | 8oz - 42Duet Plate: 4oz Pepper Cr�sted Tenderloin Medallion Au Pouvoir & Seared Salmon with Sesame Maple Glaze | 40Slow Roast Prime Rib with Au Jus & Horseradish Cream Sauce | 38Tar�agon Poached Lobster Tail & 4oz. Beef Tenderloin Medallion with Green Peppercor� Marscapone Sauce | 55Bistecca Alla Fiorentina | Market PriceTable side Chef car�ed Cer�ified Iowa Beef Por�erhouse Steak with Grilled Vegetables and Chef ’s

Accompaniments

PorkAll Nat�ral Iowa Berkshire Pork Tenderloin Medallions with Apple Cider Sauce | 32Apple & Raisin St�ffed Berkwood Far�s Bone-In Pork Chop with Chest�nt Cream Sauce | 34Berkwood Bacon Wrapped Pork Fillet with Pomeg�anate Por� Sauce | 34

Poult��Bell & Evans Sauteed Chicken Picatta with Lemon Caper Sauce | 30Pan Seared Mediter�anean Chicken Thighs with Fresh Herbs, Olives & Cher�� Tomatoes | 30Spinach & Ricotta St�ffed Wing-on Chicken Breast with Basil Cream Sauce | 32

FishMidwest Rainbow Trout with Fresh Grapefr�it & Avocado | 32Grilled Salmon Fillet with Lemon Caper White Wine Sauce | 32Par�esan & Pistachio Cr�sted Sea Bass Fillet | 38Fresh Seared Halibut with White Wine, Grapefr�it, Capers & Cher�� Tomatoes | 38

VegetarianSpinach & Ricotta Ravioli with Sauteed Spinach & Par�esan | 24Quinoa & Vegetable St�ffed Por�obello Cap with Balsamic Reduction | 24

Plated DinnersPlated Dinners25 guest & up - All prices per personfees may apply to groups smaller than 25

Select OfferingsGran Mar�ier Chocolate Mousseg� | 7with Italian biscotti & candied orange peel

Salted Caramel Layered Brownie | 7Topped with espresso cream and fresh ber�ies

Homemade Apple Crisp | 7Topped with cinnamon cream

Fresh Ber�� Trifle | 7Layers of mixed ber�ies, chantilly cream and lemon pound cake

Vanilla Bean Panna Cottag� | 7with raspber�� puree and fresh ber�ies

Creme Br�leeg� |8Choice of vanilla, Iowa honey, dark chocolate, chai or salted caramel

Tiramisu | 8Layers of espresso dipped lady fingers and Past�� cream with cocoa

Rustic Seasonal Tar� | 8with almond cream

Made from Scratch CakesLemon Thy�e Olive Oil Cake | 8topped with lemon glaze & blueber�� reduction

Flourless Chocolate Cakeg� | 8topped with fresh ber�ies & creme anglaise

Red Velvet | 8Italian buttercream frosting

Chocolate Stout Cake | 8topped with espresso whipped cream & wine poached pears

Champag�e Cake | 8champag�e buttercream frosting

Black Forest Cake | 8with dark cher�� reduction

Toasted Coconut Cake | 8with creme anglaise

In addition to the options above, personalized desser� options are available by consultation onsultation

Desserts by DoréDesserts by DoréCustom seasonal dessert stations availablefees may apply to groups smaller than 25 - all pricing per person

Desser� Stations

Shooter Glass Trio | 8Choose 3Gran Mar�ier Chocolate Mousse | White Chocolate Mousse | Panna Cotta | Key Lime | Tiramisu | Lemon Custard | Cheesecake

Rosemar� Apple Hand Pies | 8Ser�ed and displayed war� on tiles with powder sugar

Br�lee Beig�et | 10Chef flambé of a classic beig�et in brown butter and spiced r�m sauce. Topped with salted caramel gelato and pink Himalayan salt

dorebaker�dsm.com | @dorebaker�dsm

Chef fee of $100 on action stationsAll prices per person unless other�ise noted

Stations include fallen palm plates, disposable flat�are & cocktail napkins

Hosted Bar Infor�ationHourly packages and on-consumption packages available.

Bar�enders are $25 per hour. Number of bar�enders needed based on final g�est count and level of ser�ice required.

There is a $100 minimum set up fee for event bars.

All standard bar pricing includes upscale plastic disposables, ice, mixers, standard gar�ishes & beverage napkins. Glassware upg�ades available upon consulta-tion.

Custom bar packages and seasonal sig�at�re drinks available upon consultation.

General PoliciesPlease read through our policies to get more infor�ation on pay�ent, process and whom to contact throughout your event.

1. A 22% taxable ser�ice fee and 6% sales tax will be added to all staffed Trellis Catering event bills.2. Grat�it� is not par� of the ser�ice fee. A g�at�it� for the staff is optional and always appreciated. 3. All event remaining balances are due in f�ll 1 week prior to the event when giving the final g�est count g�arantee. This count can be increased up to 24 hours prior the event.4.Checks are the prefer�ed method of pay�ent orCredit Card the evening of the event.5. A deposit of 50% based on estimated charges isdue with the sig�ed cont�act.6. Cer�ain preparations, presentations, menu items and stations may require additional fee(s).

Please make checks payable to:

320 W MLK Pkwy Ste. 140Des Moines, IA 50309

Just a few of our prefer�ed spaces

Venues:

The Tea Room | The Foundr� | Greater Des Moines Botanical Garden | Noah’s Evemt Center | Jasper Winer�

West End Salvage | Noce

Contact us for private in-home dinners, office par�ies or off-site catering for your nex� event.

We look for�ard to working with you!

General InfoGeneral Info

weddings | private dinners | business functions | special...

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