Menus
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.
Guarantees
A signed facility rental contract from Overture Center for the Arts is required to obtain a catering contract from Catering a Fresco. All menu details must be finalized no later than two weeks prior to an event. A final guest count is required 8 business days (by noon) in advance of an event. The number of guests guaranteed may not be decreased after this point. If a final guest count is not received by the specified date, the preliminary guest count (as noted in the initial Overture Center contract) will be the official and accountable guarantee. For groups of 250 guests or more, menus are subject to catering approval.
Deposits
Clients must place a credit card on file when returning a signed contract. All food payments are due 6 business days (by noon) in advance of an event and can be paid by cash, check or major credit card. Large events and weddings require a deposit in the amount of 50% of the estimated food bill, due 3 calendar months in advance of the event via check. Changes made after this point will be reflected on the final bar bill at the end of the event. Corporate accounts may request direct billing privileges, but this must be arranged before your event. Bar invoices are due at the close of your event before departure and can be paid by credit card or check. Corporate invoices are due within 15 calendar days of the event. If your company is tax exempt, a copy of your State Sales Tax Exempt Certificate needs to be provided with your signed contract. Full payment for food is still required if your event is canceled within 10 calendar days prior. Final food payment is due 2 calendar weeks in advance of event.
Menus
It is our policy to quote firm prices for menu items no more than 60 days in advance and all menu substitutions may be subject to a price change. All food and hosted beverages are subject to a 20% service charge. This is not the property of any one employee. This charge is also subject to a 5.5% sales tax. Prices do not include these charges unless the quoted price is described as "inclusive." Chef attendants for Interactive Stations will be billed at an hourly rate of $25 with a three-hour minimum.
Bar Fees and Policies
Bartenders will be charged at a rate of $25 per hour per bartender for cash bars and $15 per hour per bartender for hosted bars from one hour before your event until one hour after your event. A combined bar of hosted/ cash beverages will be charged at the rate of $25 per hour per bartender. There is a 3-hour minimum charge per bartender. Catering a Fresco reserves the right to refuse alcoholic beverage service to anyone under the age of 21 years. Hosted bar prices are subject to the 20% service charge and applicable sales tax. Service charges are not the property of any one employee. Cash bar prices are tax inclusive. In order to ensure proper service levels, Catering a Fresco reserves the right to determine the amount of bartenders necessary to serve each function.
Setup Charges
Catering setup charges include setting up and breaking down your event, an assortment of standard linens and napkins including available colored linens, butler service of hors d'oeuvres, and cutting of cake. Please inquire about setup charges for all groups over 300 or for special considerations. Catering staff will light candles in the room before guests arrive if requested. All flames must be below the rim of the enclosure. There will be a charge assessed for handling rental items. Please speak to your Catering Coordinator regarding this charge.
1-25 guests = $50
26-50 guests = $100
51-100 guests = $200
101-200 guests = $400
201-300 guests = $500
Food and Timing
All timing for food during your event must be pre-approved by Catering a Fresco; be prepared to discuss this at your Food and Timing Meeting with your Catering Coordinator. For multiple entrée events, color-coded place cards are required to be pre-approved by catering and are the responsibility of the client to provide and set.
Standard Dinner Service Time Table – approximately 90 minutes:
Salads or Starter Course: 15 minutes or more to serve, plus time to eat Wine: 15 minutes or more to serve Entrée: 20 minutes or more to serve, plus time to eat Dessert: 15 minutes or more to serve, plus time to eat Optional, Table Break Down: 15 minutes
Average Quantity of Hors D'oeuvres – determined by time and type of service
Pre-Dinner: 2-4 pieces per person Late Afternoon: 6-8 pieces per person Dinner: 12-15 pieces per person Post Dinner/Dessert Receptions: 2-3 pieces per person
Additional Information
• All food and beverages served or consumed on the premise must be purchased, served and prepared by Catering a Fresco. Exceptions are granted for wedding cakes, provided they are produced in a State of Wisconsin-licensed professional kitchen. Ice cream cakes are not allowed. • Client must provide Catering a Fresco with guests' dietary restrictions with the final head count, including but not limited to: vegan, vegetarian, or food allergies. • No leftover food or beverages may be taken from the premises, with the exception of wedding cake. At the conclusion of the function, such food and beverages become property of Catering a Fresco. • Catering a Fresco does not assume responsibility for the loss of, or damage to articles left at the venue prior to, during or after any event. • Client is responsible for providing a box or storage containers for any remaining cake, including the top tier. Catering a Fresco assumes no liability for wedding cake stands, parts or pieces. It is the responsibility of the client to ensure these items are taken at the end of the event.