Making every event one to remember.

When you think of Shully's we hope your first thought is, "that meal was fantastic", but we know there are many elements that come together to create a total experience.

Great food doesn't make a great party - at least, not by itself. How it's served, the surroundings, the total environment should reflect the mood you want to create. Our special event coordinators will make sure your party is all you want it to be.

As a full-service caterer, Shully's Cuisine & Events can help with tents, electrical, lighting, even theme. Need a place to host your event? We're on the list of preferred caterers at every prime location in the area. We'll also manage the vendors involved to keep things flowing smoothly.

Balls, fundraisers, weddings - we offer the knowledge and experience to translate your vision into a seamless event, leaving you time to enjoy yourself without worrying about the details.

But ultimately the food is at the pinnacle of success. As Shully's is a custom caterer, meaning we create the menu to suit your tastes, the time of year, the occasion, the venue and the budget, we would like to give you a sampling of some of our many different menus.

Below you will find the following menus:

- A Passed and Placed Menu

- Brunch Buffet

- Summer Buffet

- Sit-Down Dinner with Shully's Signature Guest's Choice of Entree

- Wedding Reception Stations Buffet

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A Passed and Placed Menu

Passed Hors dOeuvres
Potato Latkes topped with Smoked Salmon
garnished with sour cream and fresh dill

Raspberry and Brie in Phyllo

Skewers of Beef Sesame

Bruschetta grilled sliced French bread
topped with diced Roma tomatoes, fresh basil, olive oil and roasted garlic

Placed Hors dOeuvres

Vegetable Crudités with an herb dip

Sesame-crusted Chicken Salad Tea Sandwiches

Maple Honey Ham and Dill Havarti
With Dijon Mustard on a petite roll

Vegetarian Tortillas Wrap
Tortilla roll-up filled with chevre cheese and cream cheese,
With roasted red pepper, shredded vegetables, and toasted pine nuts
Cut on the diagonal for guests ease

Chef Selected Wisconsin Artisan Cheese Board With Fig Compote, walnuts, sliced apple, pear, French bread, and crackers

Dessert & Coffee

An assortment of petite desserts to include:
Blueberry and Lemon Trifle, Chocolate Mint Mousse Trifle,
Crème Brulee, Pecan Triangles, Lemon Bars and assorted cookies

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Brunch Buffet

Zucchini & onion Frittata
A crustless quiche dish of zucchini, onion, and fresh eggs
Sauteed with fresh herbs and baked until light and golden brown

Torte Milanese
Baked Layers of eggs, ham, spinach, mushrooms, and mozzarella cheese
Wrapped in a flaky puff pastry

Whole Trout and Thin sliced Smoked Salmon
Served with small Marbled Rye, Horseradish Sauce, Onions,
Capers, Tomatoes and chopped egg

Roast Beef Hash
Studded with potato and sautéed onions

Fresh Fruit Platter

Fresh Bagels & Cream Cheese

Pecan Sticky Buns with Sweet Cream Butter

Pastry Assortment to include:
Lemon Cream Cheese Pillows, Almond Bear Claws and Wild Blueberry Pockets

Pancake Station
Chef to make pancakes: to include
Maple syrup, Lite Maple Syrup, Powdered sugar, Butter
Strawberries, Blueberries, Cinnamon, Sugar, Toasted Almonds & Walnuts

Beverages

Orange Juice
Apple Juice
Grapefruit Juice
Bottled Water
Regular and Decaf Coffee

Mimosas
Bloody Marys
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Summer Buffet

Caesar Salad
Romaine greens tossed with traditional Caesar dressing
Accented with shaved Parmesan crouton batons and cracked peppercorns

Grill Roasted ½ or ¼ Chicken
prepared barbecue style with sauce on the side

Grilled All Beef Hamburgers
served with complete condiments

Grilled then Beer-soaked Usinger Bratwurst
served with kraut and complete condiments and buns

Roasted Corn on the cob
Served with sweet butter

Baskets of Potato Chips and Pretzels

Sliced Watermelon

Dessert

An assortment of petite desserts to include:
Lemon Bars, Pecan Triangles, Fresh Fruit Tartlets,
Blueberry Cream Cheese Tartlets and Lime Tartlets

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Sit-Down Dinner with Shully's Signature Guest's Choice of Entrees

Passed Hors dOeuvres

Grilled Skewered Shrimp tossed in fresh lime juice and cilantro

Belgian Endive Nested with Crab Salad
With confit of sun-dried candied apricot, cashews and spray of fresh watercress

Three Onion and Gruyere Cheese Tartlets

Ginger Chicken wrapped in Nueske Bacon

Bruschetta grilled sliced French bread
topped with diced Roma tomatoes, fresh basil, olive oil and roasted garlic

First Course

Zucchini Nest with Chevre Cheese Egg
Served with Dijon Mustard Vinaigrette

Fresh Rolls with Butter

Shullys Signature Guest Choice of Entrées

Rosemary Filet of Beef
Center cut of beef filet marinated in rosemary olive oil and grill seared to medium rare
Skewered with a branch of fresh rosemary
Served with oven roasted new potatoes tossed with olive oil and green beans
Finished with a rich red wine demi-glace

-OR-

Red Snapper with Lemon Butter
Snapper baked with Onion, Garlic and white wine,
Topped by butter with Parsley, Lemon and Thyme
Served with oven roasted new potatoes tossed with olive oil and green beans

Vegetarian Option
Vegetable & Chevre Cheese En Croute
Using a Collection of Seasonal Fresh Vegetables Tossed with Olive Oil, Then Oven Roast the Vegetables Tender. Finish the preparation by stacking the Vegetables with Alternating Layers of Chevre Cheese, Encase in Puff Pastry and Bake Golden Brown. Served with Roasted Red Pepper Sauce
Appropriate Starch Accompanies This Presentation.

Dessert and Coffee

Yellow Cake with Caramel Mousse, a layer of Caramel,
And Vanilla Buttercream
Plate designed with Crème Anglaise

An assortment of petite desserts per table
Chocolate Mousse, Chocolate Truffles, Lemon Bars,
Pecan Triangles, Ginger Snaps and Mango Fruit Tartlets

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Wedding Reception Stations Buffet

Cheese Platter with crackers @ 3:00pm
In the office for the bride

Passed Hors dOeuvres
Petite Crab Cakes served with a dollop of rémoulade sauce

Three Onion and Gruyere Cheese Tartlets

Potato Latkes topped with Smoked Salmon
garnished with sour cream and fresh dill

Strawberry Canapé

Station #1  Soup & Salad
Cream of Mushroom Bisque
Served in a Saki cup

Roasted Beet Salad
Served with Bleu Cheese, Candied Pecans & Balsamic Dressing

Station #2  Mini Entrées
Shrimp, Crab Claw, Scallop, Chicken & Andouille Paella
And Baked Saffron Fragrant Rice Studded with Onion, Peppers & Peas to Accent

Station #3  Mini Entrées
Carved whole roasted Beef tenderloin
Served with shallot demi glace
Nested on Caramelized Onion Mashed Potatoes

Station #4  Mini Entrées
A collection of Wisconsin Artisan Cheeses
Chefs Choice of three cheeses with Sliced French Bread

House-Made Fresh Pasta and Vegetable Stack
Finished with Cream Sauce & Tomato Coulis


Station #5  Dessert & Coffee
Wedding Cake  Host to handle
Plated with Fresh Berries and Sauce

An assortment of petite desserts:
White Chocolate Orange Mousse, Chocolate Mousse,
Crème Brulee, Lemon Mousse with Raspberry
And Tiramisu
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Shully's Cuisine & Events. Only the best.