Catering Partners
The Barn at woods Fort Catering Package
$36.00
per guest
Served with Fresh Baked Breads. Water, Tea, Coffee, and Lemonade Service Included.
SALADS
Select two of the following:
FIELD GREEN
Spring mix, red onion, cucumber, cherry tomato, and radish with parmesan cheese
CLASSIC CAESAR
Crisp romaine and shaved parmesan cheese, with garlic croutons tossed in Caesar dressing
SPINACH
Candied pecans, dried cranberries, caramelized red onions, and mozzarella cheese
ITALIAN
Spring mix, artichoke hearts, black olives, diced pepperoni, cherry tomatoes, pepperoncini, and red onions with a creamy Italian dressing
STRAWBERRY SPINACH SALAD
Spinach, sliced strawberries, red onion and candied walnuts with mozzarella cheese and raspberry vinaigrette
DRESSINGS OFFERINGS:
Ranch, Honey Mustard, Italian, Balsamic Vinaigrette, and Raspberry Vinaigrette
STARCHES
Select one of the following:
Three cheese potatoes
Garlic mashed potatoes
White cheddar macaroni & cheese
Penne pasta with red sauce
Penne pasta alfredo
Roasted baby bakers
Maple sweet potato
Kale and ancient grain medley
VEGETABLES
Select two of the following:
Cauliflower & broccoli with cheese sauce
Green beans with bacon and onion
Buttered sweet corn
Brown sugar carrots
Brussel sprouts
Fresh vegetable display with ranch sauce
DESSERT OPTIONS AVAILABLE:
See Coordinator for Details
*All banquets are subject to a $30/hour server fee (1 server per 30 people), minimum 6 hours) and a 12% service charge and local sales tax
*50% Deposit due upon menu selection
*Menus are subject to a price increase based on market pricing
*Final payment due 30 days in advance
ENTREES
Select two of the following:
CHICKEN FLORENTINE
Grilled chicken breast topped with a spinach and bacon cheese sauce
MARRY ME CHICKEN
Grilled chicken breast topped with a sundried tomato cream sauce.
ASPARAGUS CHICKEN
Grilled chicken topped with a creamy asparagus and bacon cheese sauce.
TURKEY BREAST
Slow cooked turkey breast topped with gravy.
OVEN ROASTED PORK LOIN
Topped with flame roasted fuji apples.
SLOW ROASTED TOP ROUND
Carved beef top round served with a creamy horseradish sauce.
SMOKED BEEF BRISKET
Topped with our house BBQ sauce.
PARMESAN SALMON
Filet of salmon baked with parmesan and topped with a roasted red pepper cream sauce.
CREAMY GARLIC SHRIMP PASTA
Old Bay seasoned shrimp and bowtie noodles tossed in a garlic cream sauce.
BUFFET ENHANCEMENTS
Upgrade any entrée for an additional charge.
CHEF-CARVED PRIME RIB
Slow-cooked to medium rare temperature.Served with
au jus and a creamy horseradish sauce.
+7.00 per guest
BEEF TENDERLOIN MEDALLIONS
Cooked to medium temperature and served with
a roasted shallot demi-glace.
+10.00 per guest
AVAILABLE ADD-ONS
With Buffet Purchase:
Fresh fruit display…$100.00
(Feeds 50 people)
Fresh vegetable display…$75.00
(Feeds 50 people)
Toasted ravioli…$9.00
(per dozen)
Bavarian pretzels with cheese sauce…$15
(Per dozen)
Spinach Artichoke Dip…$60.00
(Feeds 50 people)
Buffalo chicken dip… $60.00
(Feeds 50 people)
SPECIALTY BUFFETS
TACO NACHO BAR
$26.00
per guest
INCLUDES:
Soft Tortillas
House Fried Tortilla Chips
Taco Seasoned Chicken
Taco Seasoned Beef
TOPPINGS:
Queso
Jalapenos
Shredded Cheese
Diced Tomatoes
Diced Onions
Shredded Iceberg Lettuce
Black Olives
Salsa
Sour Cream
ADDITIONAL SIDES:
Black Bean Corn Salsa
Refried Beans
Cilantro Lime Slaw
MAKE IT DELUXE:
+$3.00 per guest
Hard Taco Shells
Mini Blackened Shrimp
Diced Peppers
Mexican Style Rice
Hot Sauce
Guacamole
BBQ BUFFET
$27.00
per guest
INCLUDES:
Assorted Rolls and Buns
BBQ Pulled Pork
Pulled Smoked Chicken
Field Green Salad
SIDES:(choose four)
White cheddar macaroni and cheese
Creamy coleslaw
Buttered corn
Green beans with bacon and onion, olive oil, and
herb baby bakers
Brown sugar baked beans with bacon
TOPPINGS:
Pickles
Kansas City BBQ Sauce
Sliced Onions
Pepper Jack Cheese
Pepperoncini
Add BBQ Brisket for $4.00 per guest
Add Smoked Ribs for $7.00 per guest
Kelly Dean – Sales Director
Office 636-383-4525
Call/Text 636-462-0921
kdean@woodsfortgolf.com
www.woodsfortgolf.com
SUGARFIRE SMOKEHOUSE
Since 2012, Chef Mike Johnson and Pastry Chef Carolyn Downs have been reinventing the barbeque world by combining Carolyn’s incredible desserts, Mike’s talent for all things smoked and meaty, and taking the best traditions of the best barbecue cities in the U.S.A., to create a St. Louis style barbecue that’s all it’s own.
Nicki Welchans – Event Director
Call 314-541-5664
sugarfirecaters@gmail.com
