Hershey’s has designed this menu for catered business luncheons. All prices are per person.

HERSHEY'S LUNCH SELECTIONS:

Hershey’s has designed this menu for catered business luncheons. All prices are per person.

1. ½ sandwich & soup or tossed salad: $7.50
Assortment of meat, cheese and all the toppings.

2. Full sandwich & soup or tossed salad: $8.50
Assortment of meat, cheese and all the toppings.

3. Chicken Caesar salad & soup: $12.50
Breast of Chicken, Parmesan cheese & homemade dressing.

4. Salmon Caesar salad & soup: $14.00
Salmon Fillet, Parmesan cheese & homemade dressing.

5. Chicken pasta & tossed salad: $10.00
Breast of chicken, Cajun crème sauce, & fettuccini.
Topped with tomatoes and chives.

6. Chicken Bleu & tossed salad: $10.00
Breast of Chicken, Canadian bacon, Swiss & hollandaise.

7. Chicken Stir-fry & tossed salad: $11.00
Breast of Chicken, oriental vegetables & rice.

8. Chicken Salad Croissant & soup: $9.50
Diced chicken breast, grapes & walnuts.

9. Tenderloin Stir-fry & tossed salad: $14.00
Tenderloin of beef, oriental vegetables & rice.

10. Tenderloin Caesar salad & soup: $16.00
Tenderloin of beef, Parmesan cheese, & dressing.

11. Crabcake Sandwich & soup or tossed salad: $11.00
Maryland crab, cheese and all the toppings.

12. Beverages: (soda, iced tea, EVIAN, IBC root beer, etc.) $2.00

Sales tax of six percent will be added to all orders. Free delivery on orders of 12 or more. Minimum order may apply.

HERSHEY'S DISPLAY TRAYS:

Includes disposable plates, napkins and frill picks. 

1. Fresh Vegetable tray with garlic and chive dip:
A display of seasonal fresh garden vegetables served with a garlic and chive dip.

2. Assorted Cheese & cracker tray:
International and domestic cheeses served with assorted breads and crackers.

3. Fruit tray:
A display of seasonal fresh fruits and berries served with yogurt dip.

4. Fruit & Cheese tray:
A combination of the two above.

5. Shrimp cocktail tray:
Served with cocktail sauce and lemon wedges on a bed of leaf lettuce and spring mix.

6. Seafood tray:
Assortment of shrimp cocktail, smoked whitefish dip, garlic black mussels and East Coast oysters on the half shell. Served with cocktail sauce, lemons and flatbread crackers.

HERSHEY’S HOT AND WARM HORS D’OEUVRES:

1. Mini Crab Cakes:
Miniature crab cakes served with lemon and cocktail sauce.

2. Chicken & Duxelle En Croute:
Chicken breast, mushroom duxelle and puff pastry.

3. Beef & Duxelle En Croute:
Tenderloin Medallion, mushroom duxelle and puff pastry.

4. Chicken & Pineapple Brochettes:
Chicken breast and pineapple in a sweet & sour sauce.

5. Black Bean Southwest Spring Roll:
Black beans, spicy chorizo sausage and cheddar cheese in a crispy roll spring wrapper.

6. Smoked Chicken Quesadilla:
Chicken Breast, cheddar and jack cheese and jalapeno peppers rolled into a flour tortilla shell.

7. Baked Brie En Croute:
Domestic Brie Cheese and almonds wrapped in a puff pastry shell topped with a raspberry Melba sauce.

8. Crab Rangoon:
Crabmeat and cream cheese all pocketed in a crisp, won ton wrapper.

9. Pear & Brie in Phyllo:
Pears, Brie Cheese, almonds, in a flaky phyllo wrapper.

10. Scallops in bacon:
Sea Scallops wrapped in lean bacon.

11. Stuffed Mushroom Caps:
Mushroom caps stuffed with a Crab, chives and cream cheese mixture topped with melted provolone.

12. Water Chestnuts in Bacon:
Whole water chestnuts wrapped in lean bacon and baked.

13. Chicken Sate: Chicken breast skewered and baked in a sweet & sour sauce.

14 Beef Sate: Tenderloin Medallions skewered and baked in sweet & sour sauce.

15. Coconut Chicken:
Chicken breast marinated in a creamy coconut milk, then sprinkled with shredded coconut, bread crumbs and baked.

16. Puff Pastry Cheese Straws:
French puff pastry twists with a sharp cheddar cheese.

17. Tenderloin Teriyaki Brochettes:
Tenderloin Medallions skewered with fresh mushrooms and sweet bell peppers baked in a tangy teriyaki sauce.

18. Hibachi Chicken Skewer’s:
Chicken breast, peppers, jalapeno, and Monterey Jack cheese wrapped and baked.

19. Parmesan Artichoke Hearts:
Tender artichoke hearts wrapped with a zesty Parmesan cheese, lightly breaded and baked.

20. Burgundy Mushrooms:
Fresh Button Mushrooms sauteed in a burgundy sauce.

21. Stuffed Shrimp:
Medium size shrimp stuffed with crabmeat, garlic butter, breadcrumbs, spices and baked.

22. Burgundy Mushroom Medley:
A medley of fresh in season mushrooms. Sautéed in a Burgundy wine sauce.

23. Mushroom Caps stuffed with Escargot:
Medium size mushroom caps stuffed with escargot and baked in garlic butter.

24. Cajun Chicken Strips:
Julienne Chicken breast lightly dusted and sautéed, Mild or spicy, served with Bleu cheese dressing.

25. Meatballs:
Home made meatballs done several different ways. Swedish, BBQ, Sweet & Sour and Italian.

26. Bacon wrapped Asparagus:
A trio of fresh asparagus wrapped with bacon and baked

27. Smoked Whitefish Dip: Smoked Whitefish, cream cheese, onion, chives and a blend of cheeses. Served with Flatbread crackers.

HERSHEY’S BUFFET:

There are many options when it comes to a buffet, and all of Hershey’s menus are custom made. Here are some of the most popular choices. All choices include disposable plates, cutlery and napkins. Substitutions are welcomed. Minimum is 15 people.

Includes choice of one salad, two side accompaniments, one entrée and bread and butter.

SALADS
1. Classic Caesar Salad
2. Bleu Cheese wedge of Salad with Tomatoes
3. Tossed Salad with all the trimmings and a variety of dressings
4. Spring Mix with Michigan dried cherries, Walnuts, Bleu Cheese and
topped with Raspberry Vinaigrette Dressing
5. Spinach Salad with Mandarin Oranges, Bacon, Eggs, Onion
and topped with Raspberry Vinaigrette Dressing.

SIDE ACCOMPANIMENTS
1. Redskin Mashed Potatoes
2. Rice Pilaf
3. Market Vegetable
4. Garlic Sugar Snap Peas
5. Green Beans Almondine
6. Rosemary Garlic Redskin Potatoes
7. Broccoli and Cauliflower mix
8. Honey Glazed Carrots
9. Pasta with a Cajun Crème Sauce
10. Pasta with Alfredo Sauce
11. Baked Barley

LUNCH BUFFET ENTREES:

1. Hawaiian Chicken: A sweet and sour sauce topped with pineapples and red peppers.
2. Tenderloin Medallions with Mushroom Demi Sauce: Grilled Beef tenderloin topped with mushrooms and Demi Sauce.
3. Chicken Alfredo: Breast of Chicken, Alfredo Sauce, Broccoli, Mushrooms and topped with Tomatoes and Chives.
4. Fresh Canadian Salmon: Fresh Salmon from Jail Island Canada.
5. Cajun Chicken Pasta: Breast of Chicken, Cajun Crème sauce, Fettuccini pasta topped with Tomatoes and Chives.
6. Crab Cakes with Remoulade Sauce: Chesapeake Bay Crabmeat, lightly seasoned and sautéed.
7. Seafood Pasta: Shrimp, Scallops and Mussels sautéed, and served over pasta. Topped with a creamy Alfredo sauce.
8. Prime Rib Aujus: Perfectly aged and slow roasted. A house favorite and the BEST IN MICHIGAN. 
9. Chicken Stir-Fry: Sautéed Julienne Chicken Breast and oriental vegetables.
10. Chicken Cordon Bleu: Breast of Chicken, sautéed and topped with Canadian Bacon, Swiss Cheese and Hollandaise.
11. Lasagna: Fresh Lasagna Noodles hand layered with Ricotta Cheese, Italian Meat sauce, Shredded Mozzarella and fresh Parmesan.
12. Chicken Almondine: Breast of Chicken, Alfredo Sauce, Almonds and topped with Tomatoes and Chives.
13. Lobster Crusted Salmon: Fresh Canadian Salmon baked and topped with Lobster, Asparagus, and Béarnaise sauce.
14. Beef Stew: Made with beef, carrots, potatoes and onions in a rich gravy sauce.

15. Baked Cod Almondine: Icelandic Cod baked and topped with breadcrumbs, onions and toasted almonds.

DINNER BUFFET ENTRÉE:

1. Prime Rib Aujus: Perfectly aged and slow roasted. A house favorite and the BEST IN MICHIGAN..
2. Tenderloin Medallions with Mushroom Demi Sauce: Grilled Beef Tenderloin topped with mushrooms and Demi Sauce.
3. Filet Oscar: Filet mignon chargrilled and top with Lobster, asparagus and Béarnaise sauce.
4. Leg of Lamb: Seasoned and Roasted Leg of Lamb served with Apple Mint Jelly.
5. Lasagna: Fresh Lasagna Noodles hand layered with Ricotta Cheese, Italian Meat sauce, Shredded Mozzarella and fresh Parmesan.
6. Lobster Crusted Salmon: Fresh Canadian Salmon baked and topped with Lobster, Asparagus, and Béarnaise sauce.
7. Fresh Canadian Salmon: Fresh Salmon from Jail Island Canada.
8. Crab Cakes with Remoulade Sauce: Chesapeake Bay Crabmeat, lightly seasoned and sautéed.
9. Seafood Pasta: Shrimp, Scallops and Mussels sautéed and served over pasta. Topped with a creamy Alfredo sauce.
10. Stuffed Shrimp: Medium size Shrimp stuffed with crabmeat, and topped with garlic butter, bread crumbs and seasonings.
11. Chicken Alfredo: Breast of Chicken, Alfredo Sauce, Broccoli, Mushrooms and topped with Tomatoes and Chives.
12. Cajun Chicken Pasta: Breast of Chicken, Cajun Crème sauce, Fettuccini topped with Tomatoes and Chives.
13. Chicken Cordon Bleu: Breast of Chicken, sautéed and topped with Canadian Bacon, Swiss Cheese and Hollandaise.
14. Chicken Almondine: Breast of Chicken, Alfredo Sauce, Almonds and topped with Tomatoes and Chives.
15. Chicken Stir-Fry: Sautéed Julienne Chicken Breast and oriental vegetables.
16. Paella: Sautéed Shrimp, Scallops, Lobster Meat and Mussels in White Wine Garlic butter. A Spanish seafood Stirfry.

HERSHEY’S TERMS AND CONDITIONS

PRICES
Prices shown are subject to change.
Prices quoted in event contracts are guaranteed for 45 days prior to the event.

GUARANTEES
To ensure adequate food quantities and related services, you will need to confirm guest count by the date specified in our contract [generally seven (7) days prior to the event date.]
After the confirmation date, we are able to accommodate increases in guest count but not reductions (as we cannot return excess food supplies ordered for your event).
Guest count changes can be communicated to your catering advisor and must be confirmed by phone, fax. Unless notified of changes within contract time frames, we will prepare and bill for the confirmed number.

OVER TIME CHARGES
All social parties are limited to a four (4) hour time period. Last call will be made one half (1/2) hour prior to the end of the contract time. If the host would like to exceed this period they may do so at the cost of $100 per hour plus gratuity. The overtime time charge does not apply to our business clients.

BANQUET BARS AND BARTENDERS
Banquet Bars
A $50.00 bar set up fee will be charged for all non-hosted and hosted bars.
One bar will be provided for all parties up to 100. An additional bar maybe set up upon request for a $150.00 charge.
Bartenders
Hershey’s Steak & Seafood will supply 1 (One) bartender for all banquet bars, another bartender may be added for a $100.00 fee.

DEPOSITS
To reserve a specific event date, Hershey’s requires a 50% deposit, which will be applied toward your final bill. Deposit amount and payment due date will be shown in your contract.
The deposit for a function canceled with 14 days or less notice becomes the property of Hershey’s.

PAYMENT
We require payment in full at the completion of the event unless other previous arrangements have been made.
Additional charges for late or insufficient payment may be applied to the final balance due.
Hershey’s Steak & Seafood accepts payment by cash, check or credit card.

DAMAGES/SECURITY
The host (the party contracting the event) accepts responsibility for damages by guests to event premises or any part thereof, for the duration of the guests' stay. Hershey’s will not assume responsibility for any damage or loss of merchandise or articles left on the premises.

TAXES AND GRATUITY
Michigan sales tax of (6.0%) is applied to Food, Beverages, Rental equipment, etc.
An 18% Service Charge is applied to the event total, before sales tax.
Authorized tax-exempt forms are required by Hershey’s with the event contract.

REMAINING FOODS
All prepared foods presented for guest consumption are the property of the client. Accordingly, these foods will be appropriately packaged and left with the client at the completion of the event. Client is responsible for proper storage of packaged food left.

ACKNOWLEDGEMENT
I have read the above and agree to all the terms and conditions set fourth regarding the services offered by Hershey’s Steak & Seafood.

Signature:

Date:

Inquire regarding prices at:
(517) 337-7324 or
info@hersheyssteakandseafood.com