MENU IDEAS
We prepare fresh, local farm-to-fork fare. Our unparalleled quality is the same whether it’s for fifty or a gathering for a few thousand. Well-designed parties involve more than dishing out great food. Today’s focus is all about the details of the event. Andiamo is your event planner! We can take care of all the fine details to make your celebration extraordinary such as: An extensive array of menus to choose from, intricate to elaborate décor, alternative service and a vast variety of rentals. The List goes on. Andiamo Catering & Event Management’s #1 Commitment is to create an exceptional experience for all your guests. Our creative cuisine menu library is comprised of thousands of recipes to create fresh taste for every season. We believe in creating a customized menu that reflects your personal style. We can style the cuisine and presentation to set the correct mood you desire. We can also fit any theme, or explore the latest trends, to make sure all traditions and customizations you may have are met.
Explore some of our Menu Ideas from some of our favorite events. If you can dream it, we can create it.
Our Menus
We can do any culture, dietary needs or theme on request!
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
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
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