Catering a Fresco at Overture
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Our chefs have designed a menu meant to cater to the wide variety of events that take place at the Overture Center. We offer a fresh, vibrant selection of options, and we can help you plan a unique, delicious menu that’s perfect for you and your special occasion.

Download menu or browse sections below.


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Includes a choice of salad and two dinner entrées, as well as coffee and water service.

Salad

House Saladv

English cucumber, mixed greens, julienned carrot, fresh tomato, and a crostini; served with a choice of two dressings: French, Ranch, Parmesan Peppercorn, Balsamic Vinaigrette, and Raspberry Vinaigrette.

Tuscan Caprese Saladv

Sliced tomatoes, mozzarella cheese, pesto cream cheese, spring mix, balsamic reduction, and a crostini.

Gorgonzola Saladv

Gorgonzola cheese and honey-roasted walnuts on a bed of spring mix with a crostini and fig vinaigrette.

Spiced Pecan Saladv

Feta cheese, spiced pecans, roasted butternut squash, and craisins on a bed of spring mix with a crostini; served with a choice of two dressings: French, Ranch, Parmesan Peppercorn, Balsamic Vinaigrette, and Raspberry Vinaigrette.

Roasted Beet Saladv

Arugula, goat cheese, roasted purple beets, sliced seasonal beets, walnuts and a crostini.

Heirloom Tomato and Burrata Salad (only available spring)v

Artisan lettuce, heirloom tomatoes, burrata cheese, olive oil, and balsamic glaze; add $2 per person.

Goat Cheese and Summer Berries Salad (only available summer)v

Spring mix, candied pecans, crumbled goat cheese, summer berries, and a parmesan crisp.

Poultry Entrées

All poultry entree options are prepared with airline chicken breasts

Glazed Chickengs

Roasted with a glaze of honey, thyme, and butter.

27
Teriyaki Chicken

Marinated in a teriyaki glaze and served with a pineapple-jicama stack.

27
Grilled Chickengs

Grilled and topped with either a sun-dried cherry tomato and pesto cream sauce or a roasted red pepper cream sauce.

27
Stuffed Chicken

Stuffed with a blend of spinach and marscarpone cheese. Recommended with either a roasted red pepper cream sauce or a cherry mustard sauce.

28
Chicken and Cornbread

Seared and baked chicken served with a side of cornbread stuffing and chicken gravy.

28
BBQ Chickengs

Seared and baked chicken with BBQ sauce. Served on top of a black bean puree and topped with a jicama-cabbage slaw.

28
Prosciutto Chickengs

Wrapped in prosciutto, baked, and topped with artichokes, kalamata olives, sun-dried tomatoes and spinach tossed in a lemon olive oil.

28

Beef and Pork Entrées

Short Ribs

Slow-braised in red wine demi-glace with caramelized mushrooms and onions.

32
Top Sirloin*gs

7 oz. steak, pan-roasted and served with a cabernet demi-glace, mushrooms, and tomatoes.

31
Herb-Crusted Top Sirloin*gs

7 oz. steak, garlic herb rubbed and pan roasted with a Cabernet demi-glace.

31
Pepper Steak*gs

7 oz. flat iron steak served with red and yellow bell peppers, onions, and mushrooms.

31
Beef Prime Rib*gs

Slow roasted and served with au jus.

Market Price
Filet Mignon*gs

7 oz. filet served with balsamic roasted cipollini onions and a blue cheese compound butter.

Market Price
New York Strip*gs

8 oz. steak, grilled and served with a scotch-dijon cream sauce.

Market Price
Roast Beef Tenderloin *gs

Sliced tenderloin with a blackberry and thyme sauce.

Market Price
Stuffed Tenderloin*

Stuffed with a Parmesan and herb stuffing. Sliced and served with chimichurri or a sun-dried tomato pesto.

Market Price
Pork Loin*gs

Sliced and topped with a curried squash and cream garnish.

25
Stuffed Pork Loin*

Stuffed with fig, honey, and panko. Topped with a pickled slaw and drizzled with a fig sauce.

27

Fish and Seafood Entrées

Seared Salmongs

Ancho rubbed salmon with a creole cream sauce or drizzled with a dark berry gastrique.

29
Crusted Salmon

Parmesan, horseradish, and rosemary panko crusted or citrus panko crusted filet served with a honey mustard sauce or crème fraiche.

29
Sweet Blackened Salmongs

Blackened filet served with either a raspberry thyme sauce or a pineapple and jicama stack.

29
Pecan-Crusted Walleye

Pecan-crusted filet and served with a maple beurre blanc.

30
Red Snappergs

Seared filet, served with a spicy tomato sauce, olives, garlic, and capers.

26
Halibutgs

Seared and topped with roasted tomatoes, fennel, capers, and an artichoke heart chutney.

Market Price

Vegetarian, Pastas, and Grains

These are composed dishes and do not include complements. Our pastas are locally sourced from RP's Pasta Company, located in Madison, WI.

Butternut Squash Ravioliv

Served with a sweet corn and spinach cream sauce.

24
Vegan Coconut Red Curryvgs

Soy-ginger marinated tofu, seared and served with white rice, steamed broccoli, cauliflower, sweet potatoes, and red curry coconut milk.

23
Vegan Stuffed Portabellavggs

Stuffed with red quinoa, roasted butternut squash, red bell pepper, spinach, and served with a red pepper coulis.

23
Chicken Arrabiata

Chicken, sausage, and mushrooms in a spicy tomato cream sauce with rigatoni pasta.

24
Four Cheese Ravioli with Chicken

Roasted cauliflower, chicken, bacon, and sun-dried tomatoes in a light garlic cream sauce topped with micro-greens.

25
Shrimp Alfredo

Seared shrimp with broccoli, bacon, and bucatini in an alfredo sauce.

25
Vegetable Stackvgs

Roasted portabella mushroom, layered with roasted seasonal vegetables, fresh mozzarella. Served with a squash and vegetable farro with arugula and a creole cream sauce.

24
Spinach and Feta Ravioliv

Stuffed raviolis with asparagus, mushrooms, and sun-dried tomatoes in an alfredo sauce.

24

Complements

Starch - Select one: Mashed Sweet Potatoes White Rice Brown Rice Garden Vegetable Rice Herbed Roasted Red Potatoes Seasoned Mashed Potatoes Gruyere Potato Cake Bacon Cheddar Mashed Potatoes Potato Pancake Roasted Potatoes and Brussels Sprouts (Counts as both vegetable and starch sides) Vegetables - Select one: Roasted Brussels Sprouts and Bacon Roasted Mixed Vegetables Baby Stem-On Carrots Fresh Long Green Beans Roasted Cauliflower Asparagus (Seasonal) Tri-Color Carrots (Add $1 per serving) Purees - Replace vegetable side with a puree: Butternut Squash Carrot Fennel Beet Pea Black Bean

Children's Meal

Comes with french fries and a fruit cup.

Chicken Strips

12
Fried Mac and Cheese Bitesv

12

Dinner Buffets

50 person minimum

Salads

Select one

Mixed Greens with Seasonal Vegetables and Dressingsvgs

Romaine with Caesar Dressing, Parmesan Cheese, and Croutonsv

Spinach Salad with Candied Pecans, Bleu Cheese Crumbles, and Applesv

Tuscan Antipasto Pasta Salad

Fresh Fruit Saladvgs

Roasted Beets with Goat Cheese, Arugula, Walnuts, and Raspberry Vinaigrettevgs

Complements

Choice of one vegetable and one starch, 3 oz. portion of each Premium vegetables are an additional $1 per serving Vegetables: Baby Stem-On Carrots Roasted Mixed Vegetables Fresh Long Green Beans Roasted Cauliflower Premium Vegetables: Asparagus Tri-Color Carrots Roasted Butternut Squash & Asparagus Medley Starches: Seasoned Mashed Potatoes Bacon Cheddar Mashed Potatoes Jasmine Rice Garden Vegetable Rice Herbed Roasted Red Potatoes

Entrées

1 entrée (8 oz. portion)

30
2 entrées (4 oz. portion of each)

32
3 entrées (4 oz. portion of each)

35
Glazed Chickengs

Grilled Chicken with choice of saucegs

Prosciutto Chickengs

Seared Salmon with choice of saucegs

Crusted Salmon with Honey Mustard Sauce

Red Snappergs

Pork Loin with Curried Squash and Creamgs

Grilled Top Sirloings

Pepper Steakgs

Four Cheese Ravioli with Chicken

Spinach and Feta Ravioliv

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