Catering
Wedding Buffet Menu
Salads
Cascade Mix (includes choice of 2 dressings)
Spring Mix (includes choice of 2 dressings)
Caesar
Spinach w/Bacon Dressing
Wasabi Plum Slaw
Spinach and Tomato w/Creamy Dill Dressing
Greek Salad w/Balsamic Vinaigrette (additional $1.50 per guest)
Spinach w/Strawberry, Almonds and Honey Vinaigrette (additional $1.50 per guest)
Starch
Rosemary Roasted Potatoes
Garlic Smashed Potatoes
Roasted Potatoes w/Parsley, Garlic and Lemon Gremolata
Dirty Rice
Rice w/Parmesan and Peas
Rice Pilaf
Wild Rice w/ Cranberries and Caramelized Onions
Cheese and Bacon Smashed Potatoes (additional $1.00 per guest)
Vegetables
Green Beans w/Roasted Onions
Carrots w/Honey and Dill
Sautéed Mushrooms
Italian Seasoned Broccoli, Carrots and Cauliflower
Creamed Peas
Corn Maque Choux
Southern Baked Corn
Garlic Sautéed Sugar Snap Peas
Broccoli Bake
Asparagus Almandine (additional $1.00 per guest)
Entrées
Choose OneHerb de Provence Chicken Breast-$16.95
Haak Madeira Chicken-$18.95
Roasted Chicken Breast w/Lemon Butter Sauce-$16.95
Carved Garlic Peppercorn Pork Loin w/Port Reduction-$19.95
Carved Prime Rib-$24.95
Beef Tenderloin Medallions w/Port Reduction-$29.95
Garlic Shrimp-$18.95
Herb Crusted Salmon-$22.95
Basa Filet w/Fennel and Dill-$18.95
Cajun Catfish or Basa Filet w/Shrimp and Crawfish Etouffee-$22.95
Custom menus also available.
We also offer:
Cake Service
Specialty desserts
Candy Bars
Champagne Service with or without Fountain
Wine Cocktails
Soft Drinks and Punch
Coffee Service
Chocolate Fountain
Popcorn Machine
Cotton Candy Machine
Rehearsal Dinners
Food and Beverages for Bridal and Groom’s Parties
China and Silverware
Table Service
Printed Menus
The Chef Staff at Haak Winery will provide all cakes and appetizers. Specific pricing for cakes and appetizers will be determined in meetings with the Executive Chef after contracts are secured and deposits have been applied.
For additional info and costs of services, please contact:
Lee Pierce, Chef
lee@haakwine.com
409.925.1401 x106
Each meal also includes water, iced tea, French bread or artisan rolls, disposable “prestige style” dinner ware and serving staff.
Base cost on entrées includes choice of a salad, starch and vegetable.
These rates are for weddings of 150 people or less. An additional fee of $22.50 will be charged per guest over 150. Venue can accommodate up to 260 people. Tax and gratuity will be added to the final bill.*
Options are available Monday through Thursday for those interested in a wedding of 50 or fewer guests. Please email Kathleen Reiss or call 409.925.1401, x105.
*6.25% state sales tax will be added to all rental fees and catering. Prices are an estimate and do not include tax, gratuity or extra services you may request. Price and items are subject to seasonal changes. Quote is approximate and does not guarantee service.
