Skip to Main Content
Andiamo Catering - Warren logo topAndiamo Catering - Warren logo scroll
  • (586)-268-0200
  • e-news@andiamoitalia.com
  • 7096 East 14 Mile Road , Warren
  • CATERING & EVENT MANAGEMENT
    VENUE PARTNERS MENUS SOCIAL FOOD SERVICE & EVENT MANAGEMENT GALLERY CONTACT US HOURS TEAM
  • WARREN BANQUET & EVENT CENTER
    ROOMS MENUS GALLERY CONTACT US
  • RESTAURANT BANQUET LOCATIONS
  • FOOD TRUCK
  • CULINARY
  • Facebook pageInstagram page
Andiamo Catering - Warren logo topAndiamo Catering - Warren logo scroll
  • Facebook pageInstagram page
  • CATERING & EVENT MANAGEMENT
    VENUE PARTNERS MENUS SOCIAL FOOD SERVICE & EVENT MANAGEMENT GALLERY CONTACT US HOURS TEAM
  • WARREN BANQUET & EVENT CENTER
    ROOMS MENUS GALLERY CONTACT US
  • RESTAURANT BANQUET LOCATIONS
  • FOOD TRUCK
  • CULINARY

Our Menus

Andiamo Banquet
Location Menus

Andiamo Warren Banquet MenuAndiamo Bloomfield Banquet MenuAndiamo Detroit Riverfront Banquet MenuAndiamo Fenton Banquet MenuAndiamo Livonia Banquet Menu
Catering MenuCatering Menu IdeasTreat Your Group Menu
We can build a menu of any culture, dietary need, or theme on request.
Please see below for a sampling of our offerings.

Polish Market

Stuffed Cabbage Rolls

The traditional favorite with fresh ground chuck, white rice, onions and spices, rolled in tender cabbage leaves and simmered in hearty tomato soup

Pierogi

Hand-rolled dough filled with potato, chives and blended cheeses. Sautéed in butter with caramelized onions and scallions, served with crème fraiche

Kielbasa and Kapusta

Smoked Polish sausage in tangy sauerkraut with toasted caraway and crispy bacon.

Potato Pancakes

Crisp and savory pancakes with onion and lemon, served with herbed crème fraiche

Flavors of the Mediterranean

Hummus and Tabbouleh

Savory ground chickpeas with toasted sesame, garlic and lemon, alongside fresh chopped parsley and bulgur wheat salad, with tomatoes, mint and red onion, in lemon-olive oil vinaigrette, served with thin pita bread and crisp spiced chips.

Grilled Seasonal Vegetables

Squashes, bell peppers, fennel, asparagus, onions and carrots with fresh basil pesto glaze.

Tuscan Kale

Tossed with toasted almonds, dried cranberries, carrots, figs and ricotta in raspberry red wine vinaigrette

Spanokopita

Fresh-chopped spinach, béchamel and feta cheese wrapped in crisp phyllo pastry

Bite Size Lamb Kafta

Mexican Village

Chicken Enchiladas

Layers of charred corn tortillas with succulent shredded chicken, Cotija, queso fresco cheeses, traditional enchilada sauce and sour cream

Chicken Enchiladas

Layers of charred corn tortillas with succulent shredded chicken, Cotija, queso fresco cheeses, traditional enchilada sauce and sour cream

Lime-Cilantro Marinated Mahi-Mahi Fish Tacos

Sautéed with herbs and spices, crisp corn tortillas, cucumber-yucca root slaw and chipotle aioli

Fire-Roasted Corn Salad Quesadillas

Flour tortillas stuffed and grilled with Andiamo signature cheese blend, huitlacoche, wild mushrooms and epazote, served with fresh tomato salsa.

Five Cheese Mac and Cheese

Vermont white and yellow cheddar, Parmesan, Gruyere and fontina in rich béchamel, cavatappi-shaped pasta and savory breadcrumb crust.

Stone Ground Yellow Corn Bread

Kernels of sweet corn, jalapeño and herbs in coarse ground batter, baked in cast iron skillets, served warm right out of the oven with maple butter.

Italian Station

Gnocchi Al Fresco

Handmade specialty with lobster, seasonal garden vegetables and brandied demi-glace

Pasta Rolattini

Thin layers of handmade pasta rolled with ricotta and Parmesan cheeses. Baked with besciamella and tomato basil sauce

Braised Beef Short Rib Ravioli

Served with red wine San Marzano tomato ragu and essence of citrus

Detroit’s Best Soul Food

Barbecue Baby Back Pork Ribs

Custom-spiced brown sugar blend, slow-roasted with mango-bourbon barbecue sauce until they fall off of the bone.

Buttermilk Fried Chicken Drumettes and Waffles

Twice-dipped in sweet buttermilk and seasoned with flour, fried golden brown and crisp, served with fresh griddled waffles and maple syrup.

Asian Fusion

Chicken And Lemongrass Gyoza Dumpling

Served with miso brodo

Chilled Soba Noodle Salad

With vegetables and soy-mirin sauce served in a carry out box

Shrimp and Tofu Fried Rice

Stir fry vegetables, cage-free eggs and shoyu sauce

Raw Bar and Sushi

Colossal Chilled Shrimp Cocktail

served with fiery cocktail sauce and lemon wedges, East and West coast oysters on the half shell, Chilled Ale Steamed mussels on the half shell, Johan Crab claws with mustard dipping sauce.

Variety of Specialty Sushi

rolls including, but not exclusive to, California King, Spicy Tuna Roll, Tiger Roll, Shrimp Tempura Roll and Avocado Roll (Vegetarian)

Brunch Menu Ideas

Breakfast Pastries, Breads and Muffins

Served with a selection of cream cheese, preserves and butter.

Ricotta Cheese Filled Blintzes

Tender crepe-like pastry filled with sweetened ricotta cheese, topped with fresh fruit and melba sauce

Home-Style Potatoes

Freshly diced potatoes roasted in herbed garlic butter

Breakfast Sausage Links

Freshly ground pork sausages, griddled to perfection with accents of fresh sage

Chicken Piccata

Sautéed chicken breast served with capers, artichokes, lemon and white wine sauce.

Top 10 Hors D'oeuvres

COLD:

Watermelon “Caprese” Skewers

Roasted Tomato Bruschetta Canapé

Shaved Parmesan and basil pesto

Fresh Crudité Shooters

Julienne cut raw vegetables and savory buttermilk dipping sauce

Ahi Tuna Poke

Served in a black sesame seed cone with tobiko caviar

Vegetarian Caponata

Traditional chilled Sicilian relish of eggplant, onions, celery, tomatoes, olives and capers in sweet and sour tomato sauce

HOT:

Mushroom Buttons

Stuffed with ricotta and spinach

Chicken Sate

Marinated, char-grilled chicken in spicy peanut sauce

Butter Poached Lobster

Served with sweet corn fritters

Andiamo Style Meatballs

Simmered in our San Marzano sauce with Parmigiano-Reggiano

Barbecue Pulled Pork Taco

Station Hors D'oeuvres Favorites

Antipasto Display

Freshly Baked Breads, Crackers & Grissini. Chef’s Selected Italian Meats, Assorted Domestic & Imported Cheeses, Olive Oil Roasted Peppers, Marinated Artichoke Hearts, & Mesclum Olives

Shrimp Cocktail Display

(Per Shrimp) Jumbo shrimp served with fiery cocktail sauce and lemon wedges. (Presented in an ice carving display for an additional charge)
Raw Bar photo

Raw Bar

Oysters on the Half Shell – Fresh Shucked Varieties from the East & West Coast. Colossal Chilled Shrimp Cocktail with Fiery Sauce, Chilled Ale Steamed Mussels on the Half Shell, & Jonah Crab Claws with Mustard Dipping Sauce Hummus and Tabbouleh with Grilled Vegetables

Lunch Buffet Sample

Traverse City Salad

Baby greens, toasted walnuts, apples, dried cherries, bleu cheese crumbles and balsamic vinaigrette

Chicken Piccata

Pan-seared chicken breasts with capers and artichokes in a lemon white wine sauce

Whitefish Alla Siciliana

Whitefish seasoned with herbed Italian breadcrumbs, served with ammogglio sauce

Fresh Mix Vegetable

Red peppers, carrots, squash and zucchini

Mezze Rigatoni Bolognese

Mezze rigatoni pasta with Bolognese meat sauce

Assorted miniature pastries, cookies and brownie bites

Dinner Buffet Sample

Includes assorted rolls and butter

Mediterranean Orzo Salad

Roasted tomatoes, feta cheese, spinach, red onion, white wine and fresh lemon

Whitefish alla Siciliana

Whitefish Seasoned with Italian Breadcrumbs & Served with Ammogglio Sauce

Mezze Rigatoni Bolognese

Rigatoni Pasta with Bolognese Meat Sauce

Grilled Asparagus

Roasted Sirloin

Served with Andiamo zip sauce

Corporate Menu Ideas

Assorted meats and cheeses served with condiments on the side

Mediterranean Orzo Salad

Roasted tomatoes, feta cheese, spinach, red onion, white wine and fresh lemon

Gourmet Greens Salad

Baby field greens, tomato, cucumber, red onion and house-made garlic Parmesan dressing

Boston Baked Beans

Assorted Individual Bagged Chips And Salty Snacks

Individual Favorites

Braised Lentils

Grilled spring vegetables, roasted beet puree and aged balsamic reductions

Filet Mignon and Chicken Strudel

Thirty-day-aged prime filet mignon and spring morel chicken strudel. Spice-crusted, char-grilled steak with cabernet shallot demi-glace. Served opposite of chicken and morel mushroom strudel with spring asparagus, quinoa, couscous, in a crisp phyllo pastry with white truffle mornay sauce.

New York Strip Steak

House-cut steak seasoned and char-grilled to perfection, topped with cipollini onions and balsamic glaze
Traditional Surf and Turf photo

Traditional Surf and Turf

Thirty-day-aged Chairman’s Reserved beef tenderloin served opposite of white truffle poached lobster tail

Harvest Spinach

Baby spinach, candied pecans, Michigan dried cranberries, oranges, shaved red onion, chèvre cheese and poppy seed

Sautéed Green Beans Almondine

Alfredo

Crème-based sauce with mascarpone and Parmesan cheese

Tortellini

Meat-filled pasta in savory wild mushroom and fresh basil crème sauce

Vegetarian Favorites

Bruised Lentils

Grilled Spring Vegetables, Roasted Beet Puree, & Aged Balsamic Reductions

Red Lentil Fritters

Braised with Balsamic Vinegar, Spring Vegetable Nage, Tarragon Brodo and Artichoke Gremolata

Roasted and Stuffed Summer Squashes

Olive oil Roasted and Filled with a Savory Mixture of Caponata Style Vegetables with Yellow Raisins and Brown Rice

Broccoli Parmesan

Olive oil and garlic
  • Order
  • Catering