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Seasonal Event Sample Menu

Dupree Catering + Events

A Seasonal Menu for Every Occasion

Experience the flavors of each season with Dupree Catering + Events' carefully crafted seasonal menu. We're proud to offer a diverse array of dishes that celebrate the best of Central Kentucky's local produce and culinary traditions. Our seasonal approach ensures that your event features the freshest, most vibrant ingredients available. Here's what you can expect from our ever-changing menu:


  • Spring-inspired light and fresh dishes
  • Summer's bounty of colorful fruits and vegetables
  • Hearty autumn flavors and comfort foods
  • Festive winter specialties and holiday favorites
  • Locally sourced ingredients
  • Innovative twists on classic cuisine
  • Customizable options for dietary needs


Reach out to us to explore our current seasonal offerings and create a memorable dining experience for your next event.

Menu

FALL/WINTER 2023/2024 SAMPLE MENUS

PASSED HORS D'OEUVRE OPTIONS
Butternut Squash and Sage Fritter with Apple Relish | Harvest Endive Cups with Creamy Blue Cheese and Pear Salad and Fresh Pomegranate | Pickled Sweet Potato, Herb and Swiss Chard Winter Rolls with Sorghum Vinaigrette | Pimento Cheese Jalapeno Poppers Wrapped in Bacon | Bacon, Leek and Gruyere Stuffed Gougere | Caprese Stuffed Mushroom- Balsamic Roasted Mushroom Stuffed with Fresh Mozzarella and Oven Dried Tomato with Fresh Basil | Sweet Potato Latke with Brie and Cranberry Agrodolce
SALAD
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
PLATED MENU I SERVED WITH SALAD, ASSORTED BREAD BASKET AND DESSERT
Grilled Filet of Beef Tenderloin with Chestnut, Thyme and Red Wine Butter and/or Pan Seared Halibut with Chestnut, Thyme and Red Wine Butter | Root Vegetable Blush Potato Puree | Tangerine Oil Roasted Heirloom Carrot and Brussels Sprouts
PLATED MENU II SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET
Harissa Seared French Cut Chicken with Pickled Apple and Mustard Seed Charmoula and/or Harissa Seared Verlasso Salmon with Pickled Apple and Pickled Mustard Seed Charmoula | Harissa Seared Verlasso Salmon with Pickled Apple and Pickled Mustard Seed Charmoula | Preserved Lemon and Smoked Paprika Roasted Fingerling Potatoes
PLATED MENU III SERVED WITH SALAD, ASSORTED BREAD BASKET AND DESSERT
Bourbon, Cider and Herb Braised Short Ribs with County Mustard Pan Jus and/or Brie Stuffed Smoked Chicken Breast with Dijon Cider Jus | Butternut Squash and Golden Beet Risotto | Garlic Grilled Winter Vegetables
PLATED MENU IV SERVED WITH SALAD, ASSORTED BREAD BASKET AND DESSERT
Corriander Dusted Sirloin Steak with Autumn Nut Mole and/or Roasted Garlic Shrimp Skewers with Cilantro Lime Butter | Sweet Potato and Corn soufflé | Root Vegetable and Lima Bean Succotash
PLATED DESSERTS
Mexican Spiced Chocolate Mousse Tart with Blood Orange Creme Anglaise and Citrus Sugar Churro and Candied Blood Orange | Pumpkin Pots de Creme In Cast Iron Staub with Cranberry Compote, Bourbon Whipped Cream and Butter Rouille Cookie | Mini Brown Butter Bundt Cake with Bourbon Butterscotch Glaze and Fresh Winter Citrus | Pear and Almond Frangipane Tart, Red Currant and Port Wine Coulis and Candied Pear | Parfait with Red Velvet Cake, Espresso and Bourbon Cream Mousse, Chantilly Cream, Hazelnut and Chocolate Espresso Crumble, Turitella Curls
BUFFET MENU I
French Cut Chicken with Rosemary Apple Brown Butter | Mushroom Dusted Smoked Short Ribs with Wild Mushroom Jus | Pumpkin and Smoked Gouda Mac and Cheese | Herb Roasted Brassicas
BUFFET MENU II
Winter Spice Fried Chicken with Spicy Maple Syrup | Pulled Pork with Cranberry Carolina Sauce | Brown Sugar and Mustard Glazed Red Potatoes | Country Style Green Beans with Red Onion and Smoked Vinegar
BUFFET MENU III
Pomegranate Molasses Glazed Salmon Filets with Pomegranate Herb Yogurt | Shawarma Roasted Pork Loin | Wild Rice and Lemon Pilaf | Ginger Root Vegetables
BUFFET MENU IV
Ancho Rubbed Beef Brisket with Pear Chimichurri | Grilled Chicken Breast with Cranberry Chipotle Glaze | Sweet Potato and Queso Fresco Polenta | Churrasco Grilled Vegetables
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
BUFFET STYLE DESSERTS
Sweet Potato and Pecan Praline Bread Pudding with Bourbon Caramel Sauce | Brown Butter and Maple Chess Pie with Bourbon Cherries | Apple Ginger Crisp with Cranberry Whipped Cream | Pumpkin Spice Pound Cake with Pomegranate Icing | Red Velvet and Espresso Tres Leches
COCKTAIL MENU I
Warm Brie with Balsamic Glaze, Pumpkin Seed Pesto and Assorted Crackers | Bourbon Honey Mustard Glazed Smoked Salmon | Sliced Beef Tenderloin with Soft Baguette and Creamy Horseradish Gremolata | Steamed Green Vegetables with Butternut Squash Baba Ghanouj and Savory Beet Hummus | Buffalo Chicken Dip with House Potato Chips | NY Deli Deviled Eggs with Cream Cheese, Everything Seasoning and Pickled Red Onion
COCKTAIL MENU II
Coconut Chicken Bites with House Pepper Jelly | Smoked Turkey, Cranberry and Havarti Grilled Cheese (we recommend on rye) | Swedish Style Beef Meatballs | Warm Pimento Cheese Stuffed Baby Potatoes | Grilled Vegetable Display and Crackers with Cabernet French Onion Dip | Whipped House Ricotta with Herbed Butternut Squash and Pear Vinegar with Soft Baguette
COCKTAIL MENU III
Honey Soy Grilled Chicken Sliders with Peanut Sauce | “Insta” Sushi Bake with Sticky Rice, Spicy Salmon, Yum Yum Sauce and Nori Wrappers | Vegetable Egg Rolls with Plum Mustard | Mahogany Glazed Pork Meatballs | Fresh Vegetables with Gochujag and Cilantro Ranch | Fresh Vegetables with Gochujag and Cilantro Ranch
COCKTAIL MENU IV
Fig Preserve, Arugula and Brie Strudel | Chicken Parm Egg Rolls with Marinara Sauce | Pumpkin Biscuit with Sliced Country Ham and Honey Pecan Butter | Flatbread with BBQ Pork, Smoked Gouda and Red Onion | Marinated Shrimp with Coconut Basil Dipping Sauce | “Waldorf Board” Creamy Honey Walnut Dip with Sliced Apple, Pear, Celery, Grapes and Endive Spears
COCKTAIL STYLE DESSERTS
Pumpkin Cupcakes with Blackberry Buttercream | Eggnog Mousse Shooter with Maple Cookie | Cranberry Orange Cheesecake Bars | Red Velvet Crinkle Cookies | Double Chocolate and Peppermint Cookies | Bourbon Apple, Oat Crumble and Ginger Cream Parfait | Chocolate Raspberry Brownie Bites

SPRING/SUMMER 2024 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
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 with 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 with Blackberry Bourbon Pan Sauce | Seasonal Root Vegetable Puree (Potato and 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 with 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
BUFFET MENU I
Butter Lettuce with Bourbon Pickled Berries, Pistachio Crusted Goat Cheese, Snipped Herbs, Southern Poppy Seed Vinaigrette | Spinach and 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 and Shortbread with Toasted Meringue
COCKTAIL MENU I
Benedictine Cheese Ball and Red Pepper and Dill Dip with Fresh and 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 with 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 and House Ricotta with Tomato Herb Oil, Aged Balsamic and 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

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