LEE JOHN’S IS A CUSTOM CATERER. WE DESIGN INDIVIDUALIZED MENUS TO SUIT YOUR UNIQUE STYLE AND TASTES. THE MENUS LISTED HERE ARE JUST A SAMPLING OF THE EXCEPTIONAL CUISINE WE HAVE TO OFFER – THE POSSIBILITIES ARE ENDLESS!

Chef Louie’s culinary expertise shines when he is inspired by ethnic menu requests.  As our tag line implies, “Ethnic Flavor….  Modern Interpretation”. When asked what makes his dishes so spectacular, he was once quoted as saying, “It is the Spices Man!”  Our kitchen is reminiscent of flavors from around the world ready to tantalize your guests!

        

               BRUNCH

                     SELECTIONS

Pan Fried Cheese Blintzes

Golden Crepes, Sweetened Cream Cheese, Lemon Curd, Maple Blueberry Sauce

Cheesecake French Toast Strata

Buttery French Toast, Custard Crème with a Streusel topping

Fresh Fruit

Fresh, Seasonal Fruit served in a Martini Glass

Hickory Baked Ham

Ginger Rum Glazed Hot Ham

Lobster and Shrimp Crepes Thermador

Tender Crepes filled with seafood with a Sherry Scented Cream

      Poached Salmon with Leeks

Lightly Poached Salmon & Leeks with Fresh Dill in a White Wine Reduction

Strawberry Orange Salad

Fresh Mint, Fresh Strawberries & Oranges in Grand Mariner

  Salad Nicoise with Shallot Vinaigrette

Tuna, New Potatoes, Hard Boiled Egg, Green Beans, Nicoise Olives

    Cinnamon Ginger Scones

Flaky Pastries with Candied Ginger & an Orange Glaze

Spiced Belgian Hot Chocolate

Hot and Fresh Cocoa with a Chai Spice Blend

Peach Shortcakes with Rum Cream

Housemade Shortcake with Ginger Peaches and Rum Cream

Lemon Cheese Cream Puffs

Flaky Pastry with a Cheesecake filling

Blueberry Crumb Cake with Honey Butter

Crumbly Cinnamon & Blueberry Streusel with sweet Whipped Butter

Our Brunch Menus include:

Locally Roasted Fair Trade Dark Roast Coffee, Hot Tea,

Turbinado Sugar, Cream and Orange Juice

     

       PLATED DINNER

          SELECTIONS

              Chicken Persillade – Chef Louie’s Specialty

                       Medallions of Boneless Chicken Breast,

                       Garlic Crumb Crust, Five Spice Cream

Hot Skillet Sirloin Filet & Sea Scallops or Prawns
Gently Cooked Steak with Seafood & Brie Cream with Maître d’ Butter

Grilled Flat Iron Steak

Grilled & Sliced Flat Iron Steak with Choice of Sauce:

*Five Spice Cream *Rosemary Glace *Guinness Stout Reduction

*Sauce Bordelaise with Mushrooms & Herbs

Chilean Sea Bass

Pan Seared Sea Bass in a Tarragon Mustard Cream

     

        First Course                                  

Bride's Salad   

Romaine, Radicchio, Bibb, Spinach, Hearts of Palm, Chives,   

Enoki Mushrooms, Raspberries, Duo Raspberry Vinaigrette   

Spinach, Arugula, Orange Salad   

Ginger Maple Vinaigrette, Curried Pecans   

Caesar Salad Maison   

Romaine, Peppercorns, grated Pecorino,   

Garlic Croutons, Creamy Caesar Dressing   

Salad in the Red   

Red Oak Leaf, Beets, Pomegranate Seeds,   

Marcona Almonds, Craisins, Poppy Seed   

Vinaigrette, Balsamic Vinaigrette   

       Starches                

                 

Israeli Cous Cous

Currants, Almonds, Coriander *available Gluten Free*

Polenta Stack

Polenta, Eggplant, Purple Basil, Beefsteak Tomato, Fontina, Sugar Snap Peas,

Caramelized Onion with a Smoked Tomato Coulis

Salmon Filet & New England Crab Cake

Pan Seared Alaskan Salmon with Tomato Basil Champagne Sauce

Yukon Gold & Artichokes in Phyllo

Mashed Potatoes and sautéed Artichokes in baked Phyllo Dough

Oven Roasted Red Potatoes

Roasted potatoes with Mint, Garlic, Cracked Black & Pink Peppercorns

          Red Quinoa               

          Cooked with Seasonal Mushrooms & Leeks               

          Chantilly Herbed Mashed Potatoes               

          Whipped Potato with Cilantro,       

            Scallions, Parsley, Tarragon & Garlic  

              Wild Rice                     

Orzo, Brown Rice, Wheat Berries, Onions,             

Pinenuts & Dried Apricots               

Choice of Vegetable:

*Caramelized Root Vegetables *Grilled Asparagus *Vegetable Julienne

*Fresh Green Beans *Carrot Tourne *Elote *Asian Saute

      Boulanger

  Rosemary Sourdough, Rich Potato Rolls, Rosemary Ciabatta,

Feta Olive Ciabatta, Cheddar Garlic Ciabatta, Caramelized Onion,

Tomato Basil Focaccia, Fennel Manchego Focaccia, Pecan Craisin,

Cheese Roasted Pepper Focaccia, Spinach Asiago Focaccia, Seeded Wheat,

Cheese Dill Onion Rolls, Masa Corn Rolls, Ricotta Herb Rolls, Classic Rye,

Buttery "Ziggy" Rolls, Honey Cracked Wheat Walnut Bread

SMALL PLATES/TAPAS SELECTIONS

Hot

Seared Sea Scallops
Grilled Asparagus, St. Andre Cream, Toasted Hazelnuts

Roasted Pepper Chowder
White Cheddar, Taso and Sicilian Pesto Grilled Cheese

Boston Beach Jerk Spareribs
Cuban Mojo Grilled Vegetable Salad

Warmed Chevre

Garlic Toasts, Tomato Concasser

 

Clams El Faro           
Clams, Sherry, Prosciutto, Onions          

Chorizo-Filled Dates           
Wrapped in Bacon           

Mussels           
Ham, Peppers and Tomatoes           

 

Barbeque Brochettes           
Swordfish, Peppers, Bacon           

Cold


Roasted Salmon
Panko Crust, Wasabi Potatoes, Caramelized Beets

Gnudi
Ricotta Dumplings, Bolognaise Sauce, Petite Watercress

Char-grilled Lamb Rack Persillade
Mashed Parsnips, Pesto Hollandaise

Pear Frangipane Tart
Plum Caramel Sauce, Purple Door Cardamom Ice Cream

Grilled Chicken Salad
Chilled, with Serrano Peppers

Jumbo Shrimp
Sherry-Garlic Sauce, Fresh Parsley

Ceviche of Scallops
Lime Tortilla Marinade

 

Salads

 

Jumbo Shrimp
Sherry-Garlic Sauce, Fresh Parsley

 

Squid and Celery Salad
Warm Salad with Cumin Seed

Mushroom Salad
Tomato, Scallions, Cilantro

Roasted Eggplant & Tomato Salad
 

INDIAN BUFFET MENU​

Passed Appetizers

Char-grilled Lamb Kebobs
Coriander Chutney

Samosas
House made Pastry Filled with Potatoes, Peas, Onions, Spices, Mint Chutney

Pakoras
Potato and Spinach Fritter with Yogurt Dip

Buffet

Chicken Curry
Chicken Breasts, Onion, Garlic, Ginger, Tomatoes, Coconut Milk

Palak Paneer
Spinach, Mild Cheese, Tomatoes, Garlic, Onions, Spices

Fried Indian Fish Pakora
Chutney, Lime, Tomatoes

Pulao Rice
Basmati Rice, Peas, Cumin, Ghee

Boondi Raita
Yogurt Sauce

Grilled Nan Bread

Chapati Bread

MEDITERRANEAN SELECTIONS

Passed Appetizers

Chicken Skewers Avgolemeno

Eggplant “Caviar”

Kofta Bistro Burger

Entree

Israeli/Fattoush Salad
Pita, Tomatoes, Cucumbers, Peppers, Red Onions, Pepperocini, Feta, Red Wine

Vinaigrette

Turkish Lamb Chops
Coriander Crust, Tahini Lemon Sauce

Prawns Kabasa
Served on Rice Pilaf with Cumin, Tomato Sauce and Pine Nuts

Grilled Tri-Color Peppers
Toasted Sesame Butter

Yia Yia’s Roasted Potatoes

Kalamata Olive Bread

Dessert

Chef Louies Baklava Parfait

Anise Butter Cookies

Spirited Athenian Cafe

 

BUFFET SELECTIONS

Sicilian  Chicken Breast
Stuffed Boneless Breast, Ricotta, Pine Nuts, Spinach & Sun-dried Tomato Cream

Roasted Lamb

Lamb Loin roasted with Garlic Cloves and Fresh Oregano

Chateaubriand
Roasted Beef Tenderloin, Rosemary Glace’ D Viande or Dijon Cream

Beef Brochette

Marinated Beef Tenderloin skewered, Red Peppers, Mushrooms, Onions

 

 Salmon Filet 

Pan Seared Salmon with a Tomato Basil Champagne Sauce

Pork Au Poivre

Sautéed Pork Tenderloin, Apple Jack Brandy with 3 Peppercorn Sauce

Panache of Grains
Orzo, Wild & Brown Rice, Onions, Cooked in Chicken Stock, with Pecans & Dried Apricots

Sauté of Green Beans
Fresh Beans lightly sautéed in Lemon Balsamic Butter

 

Oven Roasted Potatoes

Red Potatoes, slow roasted with Mushrooms, Rosemary and Butter

Israeli Cous Cous

Cous Cous seasoned with Cumin, Coriander, Cinnamon, Cilantro, Red Pepper & Currants

Salad Maison
Mesclun, Tangy Champagne Dressing, Neuske’s Bacon, Grated Swiss, Garlic Croutons

Serbian Salad
Tomatoes, Cucumbers, Peppers, Scallions, Kalamata Olives, Feta & Red Wine Vinaigrette

Housemade Fresh Bread

NOUVEAU SELECTIONS

Passed Appetizers

Pan-Fried Indian Chicken Cakes

       Cilantro & Curry Oil

Open-Faced Shrimp Tamale

       Served on an Asian spoon

Vegetarian Samosas

Potatoes & Peas, Yogurt Mint Dip

   

Steak Taco
Pico de Gallo

  Masa Grilled Cheese
Sundried Tomato, Olive Tapenade

First Course                                  

            Pear Napoleon Salad
             Whole Bosc Pear Layered with Chevre

             and Mizuna, Baby Greens, Borage Flowers,

             Pear Wine Vinaigrette

          

            Waldorf Salad
             Apples, Raisins, Walnuts and celery in Dijon Cream

            

             Serbian Salad
             Tomatoes, Cucumbers, Peppers, Scallions, Kalamata Olives, Feta Cheese

              Balsamic Vinaigrette

                            Second Course

             Cream of Artichoke Soup
             Crushed Hazelnuts

             

              Crab Martini
               Stemmed glass displayed with Mango, Tomatoes, Artichoke, Crab Meat,

               Cilantro Citrus Vinaigrette, Crab Claw, Nasturtium

Entrees         

Char-Grilled Veal Rib Chop
Port Wine Glace, Champagne Squash Risotto Cakes, Vegetables Nicoise

Ciabatta, Mushroom Herb Rolls

Chicken Persillade in Garlic Crumb Crust
Five Spice Cream, Tomato Concasser, Julienne of Seasonal Vegetables,

Potato Gnocchi in Roasted Pine Nut Butter

Steamed Halibut
Ginger Acorn Squash, Wasabi Tobiko Sauce, Sumac Butter,

Spring Bean Ragout, Micro Greens

Lobster Thermador & Roasted Steer Tenderloin
Thermador: Chunk Lobster meat, Sherry Scented Wild Mushroom Cream

Tenderloin: Sauce Aupoivre, Artichoke and Yukon Gold Strudel, New Baby Carrots

Pan Seared Salmon Fillet
Vegetables Julienne, Charamoula Sauce

Char-Grilled 12oz. Ribeye Steak
Pan-seared Cantonese Noodles, Cilantro, Scallions, Sesame Oil,

Asian Green Beans, Red Peppers, Bok Choy, Corn, Fried Mung Bean Noodles

Dessert

Turtle Soup

Warm Chocolate Turtle Soup with Turtle Candy and

Vanilla Bean Frozen Custard

Budino
Mason Jar layered with Butterscotch Custard, Cookie Crumble

and Salted Caramel Sauce

Apple Cheesecake Phyllo Purse
Warm Cranberry Brown Butter Sauce

Pumpkin Cake
Brown Sugar Icing, Toffee Sauce, Roasted Pecans

PASTRY/ DESSERT SELECTIONS

Apple Blueberry Cobbler

Fresh Baked Fruit Cobbler  

with Maple Ice Cream

Guinness Chocolate Cake

Rich Cake, Raspberry White Mousse

with Mixed Berries and Fresh Mint

Citrus Martini

Lemon Curd & Sour Cream Lime Mousse

topped with Seasonal Berries

Chocolate Truffle Cake

Salted Caramel Milk Chocolate Mousse,

Triple Chocolate Crunch Bark

Southern Pecan Tart

Brown Sugar Cheesecake Mousse in a

buttery Tart Shell with Caramel Sauce

Deconstructed Turtle Cheesecake

Pecan Shortbread, Cheesecake Mousse,

Belgium Chocolate Sauce,

Brown Butter Caramel, Toasted Pecans

Chocolate Star Anise Cake

Coffee Almond Mousse, Spiced Port Wine Sauce

  Peach Cobbler

Cinnamon Ice Cream, Tuile Crisps

Luscious Lemon

Lemon Mousse Trifle, Lemon Wafter, Lemon Brown Butter on a Lemon Tart

Bananas Foster

Chef sautéing Bananas with Rum, Crème de Banana, Butter and Brown Sugar, Served

with Frozen Cinnamon Custard and Spiced Shortbread

Assorted Biscotti, Cookies, Bars, Macaroons, and more...

GLOBAL STATIONS SELECTIONS​

Chef Louie’s Indian Curry Bar


Chicken Tikka Masala
(a signature dish)

Shrimp in Green Curry Sauce
Onions and Tomato

Seasonal Vegetable Curry

Basmati Rice, Nan Bread

Pasta


Tuscan Cheese or Mushroom Ravioli
Diced Tomatoes, Fresh Basil, Garlic Cream, Parmesan

                      Cavatelli
                      Braised Short Ribs, Sauce Bolognaise,

                      Pecorino

                      Housemade “Pizza” Foccacia

                      Grissini

                      Marinated Cucumber Tomato Salad

Latin Grill


Mojo Martini
Martini Glass Filled with Black Beans and Rice, Mojo Chicken, Scallions, Chili Verde

Classic Cubano
Pork, Ham, Swiss, Mustard, Mayo, Pickles

Plantain Chips

Grilled  Lemon Asparagus

Roasted Garlic Fingerling Potato Salad

COCKTAIL PARTY SELECTIONS

 

At the Bar

Chile Lime Cashews

Passed Appetizers

Brie, Pear and Almond Phyllo Purse

Chicken and Neuske’s Bacon Brochette
Molasses Glaze

Croque Madame
Grilled Turkey, Brie, Pear Chutney

Prosciutto Wrapped Shrimp Skewers
Boursin Sambuca Crème

Asian Spoon
Smoked Thai Chicken Salad, Wasabi Sesame Seeds

Petite Watermelon, Ricotta Salata and Jicama Skewers

Balsamic Glaze

Stationary Appetizers

Chile Relleno Fondue
Green Chiles, Red Peppers, Monterey Jack Cheese, Chevre, French Baguettes and Seasoned Tortilla Chips

Soup Bar
Mini Shots of: Lobster Brie Bisque, Squash Pepita, Roasted Tomato Corn Chowder, with House Made Rosemary Bread Twists

Southwest Grill
Sourdough Bread Filled with Grilled Chicken or Beef Tenderloin, Cheese, Cilantro, Roasted Pepper Relish

Accompaniments
Ancho Crème Fraiche, Guacamole

Grilled Fanned Chicken Breast

Parma Ham, Sopresseta, Assorted Olives, Lemon Aioli

Housemade Potato Rolls

RESERVE YOUR DATE.

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CONTACT US.

Excellence in service is our company goal. Our most important consideration is our client’s total satisfaction. From your initial phone call to the conclusion of your event we will assist you with your every need. Our professional staff is well trained in the art of food preparation, event coordinator services and beverage service.

Event Coordinators will work tirelessly to create the perfect dining experience for you and your guests. Tastings are offered to guide you as you choose the perfect menu for your event!

ETHNIC FLAVORS – MODERN INTERPRETATION

 

Lee John’s Catering is a full service Milwaukee area caterer providing complete Event Coordinating Services. In addition to coordinating weddings and events we offer: tenting, ice sculptures, specialty linens, rentals, bar service and more.

CONTACT US TODAY

Lee John’s Catering
821 Perkins Avenue
Waukesha, WI 53186

Phone: 262.549.0006
Fax: 262.549.0269
Email: 
info@leejohns.com