Full Service Catering

The Blended Table provides full service event planning and catering for groups between 50 and 3000 people. Our standard full service event catering includes menu creation, bar services, staffing and rental procurement. In addition to the standards, our in-house event planning team can also help with floral, décor, specialty linens, layout, graphic design and all the other details that come up when planning an event. 

 
 
britt_chudleigh_20130601_18.jpg
 
 

Corporate menu — We love to co-create events that help highlight your brand. In addition to providing food and beverages, we also provide a full range of event planning and production services.


FOOD STATION

HOLIDAY PARTY FOOD STATION

  • Bibb Lettuce and Mixed Baby Green Salad with Pomegranate Seeds, Shaved Fennel and Goat Cheese topped with Toasted Pistachios and Citrus Vinaigrette
  • Roasted Winter Vegetables tossed with Penne Pasta served with Shaved Pecorino and Toasted Pine Nuts
  • Whole Roasted, Dry Rubbed Prime Rib with Horseradish
  • Herb Roasted Turkey sliced to order served with Cranberry Chutney
  • Yukon Gold Mashed Potatoes served with assorted toppings including: Chives, Bacon, Cheddar Cheese and Spiced Pecans
  • Artisan Breads and Rolls served with Herbed Butter

SUMMER SMALL PLATES STATION

  • Classic Summer Gazpacho
  • Watermelon and Feta Salad with Fresh Mint and Balsamic Reduction
  • Chile Rubbed Skirt Steak over Utah Corn Grits
  • Grilled Heirloom Tomatoes with EVOO and Parmesan
  • Mini Fruit Galettes
  • Bite Size Chocolate and Banana Cream Pies
  • Rosemary Sugar Cookies

DESSERT STATION

  • Assorted Chocolate Decadence including: Chocolate Orange, Caramel and Sea Salt
  • Mini Red Velvet Cupcakes with Cream Cheese Frosting
  • Mascarpone Cream Custard with Fresh Berries
  • Warm Peach Bread Pudding served with Caramel Drizzle
  • Coffee Service / Tea Service

SIT DOWN DINNER

TRAY PASSED APPETIZERS/COCKTAIL HOUR

  • Fig, Goat Cheese and Caramelized Onion Crostini
  • Fresh Corn Blinis with Smoked Salmon and Chive Cream
  • Spring Pea Soup served with Parmesan Pencil Crisp
  • Beef Tenderloin Medallion on Crostini with Horseradish Cream and Mache
  • Bite Size Savory Heirloom Tomato, Dill and Beehive Cheddar Galette

SIT DOWN DINNER SERVICE 

  • Composed Salad of Ashed Chevre with Slow Roasted Yellow and Red Beets, garnished with Amaranth Micro Greens
  • Steelhead Trout with Marcona Almond Gremolata, Spring Pea Risotto Cake & Frog Bench Corn Shoots
  • Olive Oil Pound Cake with Mascarpone Crème and Fresh Raspberries
  • Local Utah Cheese Plate with Honey and Crostini
  • Coffee Service

 
 
20150124_brittchudleigh_-22.jpg
 
 

Cocktail party menu — From an intimate celebration among friends to a reception honoring a professional achievement, here are some of our favorite menus for a small gathering.


CHEESE AND CHARCUTERIE STATION

  • Cheese Boards featuring Pistachio Crusted Goat Cheese, Spanish Manchego, and Cambazola accompanied by Artisan Breads and Crostini, Spanish Membrillo and Pickeled Veggies
  • Charcuterie featuring Creminelli Barolo Salami, Sopressata, Capicola, and Spec

HEARTY APPETIZER STATION

  • Grilled Asparagus Tips served with Mixed Baby Greens, Shaved Pecorino, Toasted Pistachios and a Meyer Lemon Vinaigrette
  • Smoked Utah Trout served on Crostini with Fresh Dill and Crème Fraiche
  • Roasted Beef Tenderloin served on Crostini with Sweet Onion Jam
  • House Made Risotto Cake topped with Duxelles and Asiago Cheese
  • Fresh Baked Three Cheese Flatbread with Caramelized Onions and Slivered Arugula Drizzled with Extra Virgin Olive Oil

DESSERT STATION

  • House made Chocolate and Coconut Snow Ball
  • Orange Chocolate Pots de Crème
  • Berry and Custard Trifle
  • Rosemary Sugar Cookies
  • Raspberry Dark Chocolate Truffles
  • Fresh Ruby Red Grapefruit with Citrus Mint Drizzle
  • Coffee and Tea Service

 
 
UT B&G 097.jpg
 
 

Wedding menu — We like to create custom menus that feature fresh, seasonal and local ingredients whenever possible. Below are samples of some of our favorites.


TRAY PASSED APPETIZERS

  • Smokey Pomegranate Prawn Skewer
  • Spiced Lamb and Pork Meatball topped with Fresh Tomato Coulis
  • Savory Galette with Roasted Leeks, Herbs and Fresh Ricotta (vegetarian)
  • House made Potato Chip topped with Chicken Confit and Tart Cherries
  • Seared Sea Scallop with Frog Bench Farm Watercress Emulsion

Sit down dinner

Salad course

  • Summer Panzanella Salad with Heirloom Tomatoes, Shaved Parmesan and Champagne Vinaigrette
  • Artisan Torpedo Rolls with Herbed Butter

Entree course

  • Beef Tenderloin served with a Juniper Currant Jus, Mascarpone Yukon Gold Mashed Potatoes and Roasted Seasonal Vegetables (GF)
  • Poached Halibut served with a Homemade Tomato Jam, Mascarpone Yukon Gold Mashed Potatoes and Roasted Seasonal Vegetables (GF)

  • Wild Mushroom Ragout served with Herbed Risotto Cakes

DESSERT STATION

  •  Fresh Peach and Raspberry Mini Galette with Whipped Cream
  • Butterscotch Budino with Fresh Whipped Cream
  • Dark Chocolate Budino with Fresh Raspberries and Whipped Cream
  • French Macaron Selection (Vanilla Bean, Pistachio and Salted Caramel)

FOOD STATION

HEARTY APPETIZER STATION I: POLENTA AND RISOTTO

  • Creamy Polenta with assorted toppings including: Wild Mushrooms, Tomato Confit, Toasted Pine Nuts, Shaved Pecorino, Roasted Vegetable Tapenade
  • Risotto with assorted toppings including: Roasted Butternut Squash, Goat Cheese, Sweet Onions, Asparagus Tips, Pancetta, Wild Mushrooms

HEARTY APPETIZER STATION II: Crostini and Flatbreads

  • Grilled Flatbreads and Crostini served with Pickled and Grilled Vegetables, House Made Spreads,  Herbed Ricotta, Chile infused Olive Oil, Roasted Tomato and Feta Dip

Street Taco Station

  • Carne Asada, Citrus Grilled Chicken and Carnitas with Pico de Gallo, Queso Fresco, Black Beans, Rice and Limes
  • Salsa del Diablo Chips and Salsa Trio
 
 
The minimalism of simplicity and the maximal joy of good food and drink