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SEASONAL-01

SPRING• SUMMER 2022 SAMPLES MENUS

We are exited to feature seasonal menus. This means lots of festive, fresh ingredients - the best the Bluegrass has to offer. We use ingredients that are responsibly sourced, whenever possible, with an eye to seasonality, quality and minimizing environmental impact. Please see below for some of our seasonal offerings.

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SPRING/SUMMER 2022 SAMPLE MENUS

PASSED HORS D'OEUVRE OPTIONS

Chive Biscuit with Tomato Butter, Basil, Peppered Bacon

Grilled Crostini with House Ricotta, Roasted Beet and Chile Honey

Crisp Asparagus and Parmesan Straws with Romesco

Sweet Potato Tots with Herbed Crema

Pork and Kimchi Wanton with Honey Ginger Sauce

BUFFET MENU I

 

 

Butter Lettuce with Bourbon Pickled Berries, Pistachio Crusted Goat Cheese, Snipped Herbs, Southern Poppy Seed Vinaigrette

 

Spinach & Artichoke Stuffed Chicken Breast with Tomato Coulis

Sweet Tea Seared Pork Loin with Apricot Bourbon Mustard

Roasted Garlic and Herb Smashed Potatoes

Seasonal Roasted Vegetables

Assorted Seasonal Bread Basket and Sweet Cream Butter

 

Blueberry Bread Pudding with Lemon Hard Sauce

BUFFET MENU II

Carrot and Red Cabbage Slaw with Sunflower Seeds and Golden Raisins

 

Smoked St. Louis Spare Ribs with Chipotle Blueberry BBQ

House Boneless Fried Chicken with Tomato Relish

Pimento Cheese Grits

Cider Braised Greens and Pearl Onions

Sweet Potato and Jalapeno Cornbread

 

Choose 1: Cherry, Peach or Apple Crisp with Bourbon Vanilla Whipped Cream

BUFFET MENU III

Shaved Brussels and Red Cabbage with Orange, Jeweled Beet, Chile Almonds and Pink Peppercorn Vinaigrette

 

Lemon Thyme Roasted, Bone-In Chicken with Gremolata

Herb Crusted Verlasso Salmon Filet with Sun Dried Tomato and Olive Tapenade

Grilled Seasonal Vegetables with Confit Tomato

Basmati Rice and Herb Pilaf

Assorted Seasonal Bread Basket and Sweet Cream Butter

 

White Chocolate and Peach Cheesecake with Blackberry Ginger Compote

 

BUFFET MENU IV

Miso Caesar Salad(VEGAN)- Collard green and kale with grilled broccoli, pickled shiitake mushroom with miso maple vinaigrette, pecan pangrattato

 

Sichuan Peppercorn Crusted Filet of Beef with Garlic Mushroom Jus

Jasmine Tea Smoked French Cut Chicken with 5 Spice Chili Honey

Roasted Eggplant, Carrot, Peppers and Onions

Chinese Style Potatoes and Scallions

Assorted Seasonal Bread Basket and Sweet Cream Butter

 

Berry parfait- Tender Shortbread Crumble with a Berry Compote with Vanilla Bean Pastry Cream and Minted Whipped Cream

BUFFET MENU V

Farmers Market Greens with Crisp Country Ham(Or Shiitake Bacon)Tomato Confit, Fresh Cucumber, Buttermilk Dill Dressing and Cornbread Crumbles

 

Sliced Flank Steak with Salsa Criolla

Chimichurri Shrimp Skewers

Poblano and Corn Pudding

Stewed Blackbeans and Sweet Potatoes

Assorted Seasonal Bread Basket and Sweet Cream Butter

 

Mini Mason Jar Parfaits- S’Mores, Bourbon Banana Pudding, Pink Lemonade & Shortbread w/ Toasted Meringue

 

COCKTAIL MENU I

Benedictine Cheese Ball and Red Pepper and Dill Dip with Fresh & Pickled Seasonal Vegetables, Cheese Straws and Crackers

 

Curry Cheddar Pecan Phyllo Bites with House Pepper Jelly

 

Country Ham and Sweet Pea Stuffed Baby Potatoes

 

Fines Herbs Deviled Eggs w/ Green Olive Tapenade

 

Smoked Chicken and Oven Tomato Skewers with Buttermilk Thyme Dip

 

Pink Peppercorn Biscuits with Creamy House Smoked Salmon Salad and Sliced Cucumber

 

Chef’s Choice Seasonal Dessert Bites

COCKTAIL MENU II

KY Snacks Station

KY Beef Slider on Roll with Bacon Jam and Smoked Gouda, Dupree Style Hot Chicken and House Pickles Over Soft Challah Rounds, Fried Catfish on Yeast Roll with Scallion Tartar Sauce

 

Coconut Shrimp with Curry Yogurt

 

Pimento Cheese Fritters with Peach Chutney

 

Chilled Rainbow Chard Rolls with Rice Grits, Smoked Eggplant Puree, Pickled Carrot and Creamy Dill Dip

 

Beet Hummus & House Ricotta w/ Tomato Herb Oil, Aged Balsamic & Green Goddess Dip

served with pita crisps and marinated cucumbers and steamed green vegbles

 

Mint Julep Dip with Shortbreads, Espresso Cookies, House Fried Donut Holes and Fresh Berries

 

COCKTAIL MENU III

House Tortilla Chips with Bourbon Corn Salsa, Roasted Chile and Tomato Salsa and Pumpkin Seed Guacamole

 

Grilled Sweet and Waxy Potatoes with Warm Black Bean and Queso Dip

 

Churrasco Style Grilled Beef Tenderloin sliced and served with Creamy Chimichurri, Pickled Red Onion, Local Yeast Rolls

 

Pineapple and Melon Skewers with House Chamuy Sauce and Chile Lime Seasoned Salt

 

Chorizo, Provolone, Mushroom Empanadas with Pico de Gallo

 

Savory Chicken Meatballs in Green Mole Sauce

 

Assorted Mini Tres Leches Parfaits

STARTERS

Butter Lettuce with Bourbon Pickled Berries, Pistachio Crusted Goat Cheese, Snipped Herbs, Southern Poppy Seed Vinaigrette

 

Shaved Brussels and Red Cabbage with Orange, Jeweled Beet, Chile Almonds and Pink Peppercorn Vinaigrette

 

Farmers Market Greens with Crisp Country Ham(Or Shiitake Bacon)Tomato Confit, Fresh Cucumber, Buttermilk Dill Dressing and Cornbread Crumbles

 

Summer ONLY

Burrata, Sliced Tomato, Bourbon Pickled Corn, Herb Oil, Pangrattato, Maldon and Peppercorn(Plated or Platter (sub sliced mozz) presentation)

SALADS

Spinach Gnocchi with English Pea and Herb Puree, Poached Lobster, Apple, Walnut Butter

 

Charred Asparagus w/ Beet Cured Lox, Frisee, Lemon Confit, Soft Boiled Egg, Pangrattato

 

Chilled Tomato Buttermilk Soup with Fried Pimento Cheese Stuffed Squash Blossom

 

Seared Tuna with Chilled Ginger Sesame Haricot Verts, Cucumber, Radish

 

SUMMER ONLY Fried Green and Heirloom Tomato Napoleon with Herbed Ricotta Mousse and Charred Corn and Crab, Chili Oil

 

PLATED MENU DUO I-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert

Seared Scallops with Peppercorn and Citrus Brown Butter

Sliced Duck Breast w/ Blackberry Bourbon Pan Sauce

Seasonal Root Vegetable Puree(Potato & Turnip)

Grilled Heirloom Carrot and Snap Peas

PLATED MENU DUO II-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert

Pistachio and Coriander Crusted Rack of Lamb with Red Wine Jus

Apricot Dijon Salmon Filet

Savory Herb Bread Pudding

Wild Mushroom and Seared Leek Confit

PLATED MENU DUO III-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert

Grilled Sirloin with Black Garlic and Miso Butter

Pan Seared Chicken with Savory Honey Sesame Sauce

Potato and Vegetable Rosti

Charred Broccolini

PLATED MENU SOLO I-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert

Sliced 16 oz Bone In Ribeye with Smoked Salt and Tomato Herb Butter

Goat Ricotta and Roasted Pepper Creamed Corn

Sweet and White Potato Gratin

PLATED MENU SOLO II-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert

Pan Seared Snapper with Green Olive and Basil Beurre Blanc

Risotto Milanese w/ Swiss Chard

Pickled Red Cabbage

PLATED MENU SOLO III

Cucumber and Carrot and Radish Ribbons, Pickled Red Onion, Aleppo and Herb Farmer’s Cheese, Crispy Chickpeas and Dill Vinaigrette

 

Red Wine Braised Short Rib with Arugula and Almond Gremolata

Sweet Potato and Feta Polenta

Seared Zucchini and Yellow Squash

 

Sweet Kataifi with Saffron Rosewater Ice Cream, Honey Pistachio Syrup

PLATED DESSERTS

Lemon Poppyseed Shortbread with Grilled Peaches, Fresh Basil, Bourbon Vanilla Bean Ice Cream

 

Chocolate Pound Cake with Almond Caramel Glass, Bourbon Cherries and Whipped Mascarpone

 

Coconut Matcha Panna Cotta, Ginger Hibiscus Syrup, Smashed Black Sesame Meringue in Chiller Glass

 

Summer Baked “Kentucky”- Almond Shortbread Crust, Raspberry Pastry Cream, Poached Peaches, Bourbon Vanilla Bean Ice Cream, Meringue, Raspberry Powder

START PLANNING

Call us today - popular dates in 2022-2023 are booking up quickly!

REQUEST A PROPOSAL

FALL• WINTER 2022 SAMPLES MENUS

We are exited to feature seasonal menus. This means lots of festive, fresh ingredients - the best the Bluegrass has to offer. We use ingredients that are responsibly sourced, whenever possible, with an eye to seasonality, quality and minimizing environmental impact. Please see below for some of our seasonal offerings.

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FALL/WINTER 2022 SAMPLE MENUS

PASSED HORS D'OEUVRE OPTIONS

Mini veggie pakora with curry yogurt and cucumber relish

 

Goat cheese and chorizo “cigars” with quince and white balsamic glaze

 

Pumpkin sage biscuit with cranberry aioli and pepper smoked bacon

 

Grilled vegetable bruschetta with smokey muhammara and fresh herbs

 

Yuzu salmon crudo, with hot sesame oil and fried ginger served in spoon

 

Savory chipotle, sweet potato and pecan popover with aji amarillo sauce

 

Warm pimento cheese and bacon puff

SALAD/STARTERS

Shredded kale with grilled sweet potato and cauliflower, dried jewel fruits, cornbread cracklins, bourbon honey mustard vinaigrette

 

Mixed green salad with roasted beets, honey crisp apples, feta cheese, chili candied almonds, maple tahini vinaigrette

 

Harvest “chopped” salad with chopped romaine and radicchio with winter squash, pickled shiitake mushroom, charred broccoli, coconut “bacon”, creamy garlic dressing

 

Spanish citrus salad with shaved brussels and curly endive, winter citrus, Spanish onion, fennel, shaved manchego, crispy garbanzo, sherry vinaigrette

 

Grilled Cabbage Wedge(PLATED ONLY)- with charred cabbage, fresh herbs, goat ricotta, mustard pickled raisins, sliced cucumber, Aleppo dusted almonds

 

BUFFET MENU I

Creamy herbed “buffalo” cauliflower and broccoli salad

Apple smoked pork with golden bourbon bbq and Stone Jack hamburger buns

Hot honey grilled chicken thighs(bone-in)

Cider and citrus braised butter beans

Southern pimento cheese mac

Creamed winter greens

Corn bread with bourbon maple butter

Apple crisp with bourbon whipped cream

BUFFET MENU II

Bourbon Tomato Glazed Beef Brisket

Kenny’s Cheddar and Herb Stuffed Chicken Breast

Potato and root vegetable puree

Roasted winter squash with parsley and pecan pesto

Yeast rolls and sweet cream butter

Chocolate bread pudding with mint julep hard sauce and  “Wildcat” blue velvet cupcakes with cream cheese frosting

 

BUFFET MENU III

French cut chicken with rosemary peppercorn gravy

Flax Crusted Salmon with Cranberry Agrodolce

Stone Jack Challah and Wild Mushroom Bread Pudding

Haricot Verts with preserved tomato and shallot

Artisanal bread basket

Pumpkin spice bundt cakes with maple bourbon glaze and cranberry coulis

 

BUFFET MENU IV

Citrus braised chicken with hearty greens and carrots

Herb rubbed pork loin

Smoked paprika cauliflower

Lentil and basmati rice pilaf

French baguette

Honey mascarpone tartlet with almond crust and bourbon cherries

 

BUFFET MENU V

Garlic marinated cucumbers with herbs

Sesame marinated green beans(chilled)

Beef bulgogi

Korean BBQ chicken breast

Kimchee fried rice

Fresh fruit and almond cookies

COCKTAIL MENU I

Smoked chicken salad with creme fraiche and cucumber on peppercorn biscuits

Bite size bbq meatloaf ”patty melt” on rye with house pickled onion and horseradish aioli

Chilled crab and ricotta dip with house pepper jelly and grilled crostinis

Sweet potato tots with bourbon honey mustard in individual boats

Fresh and pickled crudite vegetables with cheese straws and crackers with green goddess dip and Kenny’s white cheddar pimento cheese

Maple sweet potato blondies and Peppermint fudge brownies

 

COCKTAIL MENU II

Lamb meatballs with tomato jam

Kataifi shrimp with bourbon smoked paprika and local honey glaze

Butter bean falafel with bourbon tahini sauce

Rice grits and pickled shiitake swiss chard dolmas with herb vinaigrette

Fresh and grilled vegetables, crisp pita, herb baked olives, black eyed pea and winter squash hummus, chilled spinach and feta dip, pantzarosalata (beet and goat cheese)

Bourbon pecan phyllo bites and Pistachio apricot thumbprint cookies

 

COCKTAIL MENU III

Lacquered salmon side with garlic marinated cucumbers and scallion pancakes

Pork and ginger meatballs with Korean BBQ sauce

Marinated tuna and swiss chard salad roll with nouc cham

Sake smoked chicken wings with yumyum sauce

Marinated 6 minute egg with pickled carrot and bourbon smoked togarashi

Grilled baby cucumber and carrots with lotus root chips and creamy nori dip

Almond cookies

Matcha blackberry cheesecake bar

COCKTAIL MENU IV

Sliced beef tenderloin on(or with) yeast rolls and red onion marmalade and poivre aioli

Chicken cakes with remoulade

Citrus marinated shrimp

Caramelized eggplant and tomato strudel with parsley and pecan pesto

Loaded potato croquettes with sour cream and chive dip

Grilled green vegetables with red pepper and walnut dip

Chef’s choice dessert bites

PLATED MENU I SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET

Filet of beef with blue cheese beurre rouge(sub horseradish for blue cheese if preferred)

Sweet potato lyonnaise gratin

Wilted chard and jeweled beets

Chocolate torte with bourbon ganache

 

PLATED MENU II SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET

Sliced beef with hazelnut and herb Salsa(tenderloin or flank steak)

Seared halibut with pomegranate and citrus relish

“Elote” grits

Garlic charred cabbage and heirloom carrot

Coconut mousse and passion fruit parfait with pumpkin seeds and coconut crumble

 

PLATED MENU III SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET

Chili braised short rib with pan jus and picada sauce

Garlic blistered sunchokes and brussels sprouts

Sweet potato polenta

Tres leches cake with caramelized banana

PLATED MENU IV SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET

Pan seared chicken with green harissa

Beet cured salmon with citrus herb butter

Smashed fingerling potatoes with za’atar

Grilled seasonal vegetables

Honey pistachio tart with vanilla creme fraiche and apricot coulis

 

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DUPREE CATERING + EVENTS and THE MANE ON MAIN (Onsite Venue)
Phone: (859) 231-0464 • 201 East Main Street, Suite 1500 • Lexington, KY 40507