Seated Dinner Catering Menu

Looking for a more formal option for your next catered dinner in Louisville? A seated dinner may be just the way to go! With many options to choose from, Chef Agnew has paired each entrée with a side accompaniment that he feels goes best with the dish. The work has been done for you, so sit back, relax and enjoy the culinary experience that Chef Agnew brings to life.

Caesar Salad, Romaine, Garlic Croutons, Microplaned Parmesan & Grape Tomatoes
Kentucky Hydroponic Bibb Lettuce, Spiced Pecans & Grape Tomatoes
Baby Spinach, Roasted Butternut Squash, Pickled Red Onions & Crumbled Bleu Cheese (Available in Fall/Winter)
Locally Grown Lettuces, Cucumber Ribbons, Carrot Ribbons, Grape Tomatoes & Sun-Dried Tomato Jam
Salt Roasted Beets, Spinach, Watercress, Frisee, Crumbled Goat Cheese & Toasted Hazelnuts ($2 Supplement)
Frisee, Spiced Red Wine Poached Pear, Candied Walnuts & Pancetta Croutons ($2 Supplement)
Locally Grown Watermelon, House Smoked Feta & Fresh Arugula
Stuffed Vine Tomato, Orzo Pasta, Mozzarella, Extra Virgin Olive Oil, White Balsamic & Arugula Basil Pesto

Creamy Caesar, Buttermilk Ranch, Smoky Tomato Ranch, Creamy Roasted Poblano, Lime & Cumin Vinaigrette, Sesame Ginger Vinaigrette, Bourbon Smoked Paprika & Honey Vinaigrette, Green Goddess, Apple Cider & Garlic, Housemade Italian, Blue Cheese, Garden Herb Vinaigrette, Balsamic, Greek, Cured Lemon & Mint Vinaigrette

Each entrée includes yeast rolls with whipped butter balls and your choice of one salad.

Tier 1
Parmesan Herb Crusted Chicken, Butter Mash, Butter Glazed Green Beans, Squash & Zucchini & Smoked Tomato Paint
Cider Brined Pork Tenderloin, Honeycrisp Apple & Cornbread Crumble, Swiss Chard, & Fingerling Potato Confit
Tea Brined Roast Chicken Breast, Roasted Mushrooms, Potato Gnocchi, Arugula Pesto & Parmesan
“Hot Brown” Chicken, Cheddar, Bacon, Chives, Smoked Tomato Jus, Broccolini & Butter Mash
Bright Green Herb Crusted Salmon, Forbidden Black Rice, Roasted Yellow Beets & Red Beet Reduction

Tier 2
12-Hour Slow Braised Beef Short Rib, Braising Reduction, Sorghum Glazed Baby Carrots & Creamy Parmesan Weisenberger Grits
Pan Roasted Sirloin, Creamy Bulghur Wheat, Raosted Trompette Mushrooms, Smoked Onion Marmalade, Blue Cheese Froth & Horseradish
Prosciutto Wrapped Chicken, Creamy Polenta, Green & White Asparagus, Red Wine Reduction & Italian Salsa Verde
Moroccan Braised Monkfish, Cured Lemon, Couscous, Saffron & Cauliflower Two Ways
Smoked & Brined Pork Chop, Farro, Grain Mustard, Caraway & Favas

Tier 3
Roasted Beef Tenderloin, Potato & Raclette Terrine, Savory Bacon & Brussel Sprouts & Bordelaise
Pan Roasted Halibut, Lobster Mashed Potatoes, Basil Oil & Lobster Cognac Reduction
Scallops & Braised Pork Belly, Jerusalem Artichoke Puree, Roasted Crisp “Hen of the Woods” Mushrooms & Tasso Jus