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Sample Menus

Shully's is a custom caterer, meaning we create the menu to suit your tastes. The time of year, occasion, venue, and budget will all affect your menu, but your wish is our command. The sample menus listed here are just a taste to give you an idea of what we can offer - the possibilities are endless!

Passed and Placed Hors d'Oeuvres Menu

PASSED HORS D'OEUVRES

Dijon and Herb Crumb Crusted Shrimp with a Squeeze of Lemon

Crostini of Mushroom Caviar with a Drizzle of Truffle Oil

Japanese Rice Cake Topped with Seared Tuna and Wasabi Crème Fraiche

Strauss Lamb Sliders with Aioli on a Petite Pretzel Bun

Cheese Filled Baked Gougères

PLACED HORS D'OEUVRES

Chef’s Selected Cheese Board with Sliced Baguette

Vegetarian Flatbread Wrap with Roasted Red Pepper Spread

Miniature Short Rib Sandwiches with Horseradish Crème

Crab Croquettes with Sauce Gribiche

Fresh Fruit Collection

PETITE DESSERTS AND COFFEE

Assorted Macaroons, Petite Chocolate Chip Cookie, Burke’s Toffee

Coffee Service

Fall/Winter

Buffet Menu

Scott’s Celery Root Salad with House Cured Raisins and Craisins

Roasted Sweet Beet Salad with Crumbled Bleu Cheese and Candied Nuts

Paella – Saffron Fragrant Rice with Scallops, Shrimp, Chicken, and

Andouille Sausage Accented with Peas and Green Onion

Marinated, Grilled, and Carved Dry Aged CAB Hanger Steak

Served with Chimichurri Condiment

Caramelized Truffled Brussels Sprouts

French Ratatouille

Roasted Fingerling Potato with Shallot Butter

Cast Iron Skillet Served Baked Apple Betty with Kopp’s Vanilla Custard

Brunch Menu

Zucchini, Provolone, Onion, White Bean, and Egg Frittata

Thin Sliced Salmon Gravlax

with Marble Rye Bread, Horseradish Sauce, Capers,

Diced Onion, and Chopped Egg

Shully’s Roast Beef Hash Slow Cooked

with Onions, Potato, Seasonings, and Stock

Italian Roasted Potato with Garlic, Parsley, Lemon, and Olive Oil

Seasonal Fresh Fruit Collection with Honey Yogurt Dip

Assorted Bagels and Cream Cheese

Pistachio Cakes with Door County Cherry Rum Sauce

Sit Down Dinner Menu

FIRST COURSE

Grilled Mushroom Salad with Parmesan Shavings, Baby Greens,

and Chianti Vinaigrette

ENTREE

Sautéed Skate Wing with Montpellier Butter Sauce

Staked Sweet Potato and Yukon Potato Dauphinoise

Sautéed Shaved Fennel with a Touch of Sweet Italian Sausage

Steer Filet “Ticino” – Twin Steer Filet Medallions Marinated with Olive Oil and Garlic, Flash Sautéed in a Cast Iron Skillet with Red Wine, Demi-Glace and Fresh Basil Sauce

Mushroom Risotto with Grated Parmesan

Broiled Whole Campari Tomato with Olive Oil, Sea Salt, and Milled Pepper

DESSERT

Bourbon Vanilla Panna Cotta with Caramelized Winter Fruit Compote

Italian Family Style

Wedding Menu

PRE-SET AT EACH TABLE

Peter Sciortino Bread, Extra Virgin Olive Oil Cruets, Air Dried Salami,

and Gorgonzola Spread

FAMILY STYLE SERVED SALADS

Italian Bread Salad with Tomato, Bread, Onion, Garlic, Olive Oil, Fresh Basil, Olives, Capers, Chopped Parsley, and Aged Red Wine Vinegar

And

Cannellini Bean Salad with Celery, Green Onion, Red Pepper,

Julienne of Pepperoni, Olive Oil, Seasonings, and White Balsamic

FAMILY STYLE SERVED MAIN COURSE

Sautéed Shrimp “Arrabbiata” with Tomato, Onion, Garlic,

and Crushed Red Pepper Flakes

Braised Lamb and Italian Sausage with Artichokes, Fava Beans,

Onion, and Celery

Provolone and Pistachio Risotto dusted with Grated Parmesan

Roasted Cauliflower with Pine Nuts, Parsley, Lemon, and Olive Oil

Sautéed Brussels Sprouts with Pancetta, Onion, Garlic, and Shallot

DESSERT BUFFET

Italian Almond Cake with Mascarpone

Assorted Biscotti

Tiramisu

Coffee Service

Traditional Buffet Menu

PASSED HORS D'OEUVRES

Shully’s House Cured Bacon with Sherry, Malt Soy, and Sesame

Baked Goat Cheese Crostini with Door County Cherry Compote

Crab, Grilled Green Onion, and Pepper Jack Quesadillas

BUFFET

Mediterranean Salad – Diced Vine Ripe Tomato, Red Onion,

Capers, and Kalamata Olives, Dusted with Grated Feta Cheese

House Caesar Salad with Parmesan Triangles and Crouton Batons

Braised Pork en Daube – Delicious Cut of Boneless Pork Braised

and served with a Garnish of Olives, Dates, Pearl Onion, and Mushroom

Seafood Coulibiac – Mousse of Scallops, Shrimp, Halibut, and Salmon

Baked in Pastry and Accented with Lemon Caper Cream Sauce

Seasonal Sautéed Multi-Colored Fresh Vegetables

Herb Risotto Finished with Grated Parmesan and Butter

DESSERT AND COFFEE

Wisconsin Cheese Board with Sliced Baguettes and Crackers

Petite Tartlets, Chocolate Caramel Bars, Butter Cookies

Freshly Brewed Coffee with Complete Coffee Condiments