HORS D' OEUVRES WHOLE BRIE whole Brie wrapped in puff pastry served with glazed pecans and raspberry sauce SPINACH ARTICHOKE DIP spinach, artichokes, feta and tomatoes in a cream dip with toasted garlic and olive oil pita bread CAPRESE SKEWERS fresh mozzarella balls with grape tomatoes and fresh basil drizzled with a balsamic raspberry vinaigrette SPANAKOPITA filo pastry parcels with fresh spinach feta and served with a tomato basil sauce BRUSCHETTA fresh roma tomatoes, onions, and herbs served with olive oil and garlic toasted french baguettes F O U N T A I N S C A T E R I N G 6 0 0 8 S M E M O R I A L D R I V E T U L S A O K 7 4 1 4 5 9 1 8-2 8 9-0 5 6 8 fountainscatering@gmail.com HOUSE FAVORITES Cream Stuffed Mushrooms fresh mushrooms stuffed with cream cheese and fresh herbs topped with a parmesan and garlic butter Crab Stuffed Mushrooms fresh mushrooms stuffed with crab meat dill lemon and lemon garlic cream cheese HOME MADE HUMMUS Home made mediterranean Hummus served with olive oil and toasted pita bread JUMBO STUFFED OLIVES jumbo black olives stuffed with garlic cream cheese wrapped in a sundried tomato and then drizzled with raspberry balsamic vinaigrette BEEF TENDERLOIN CRUSTINI toasted french baguette topped with sliced beef tenderloin with goat cheese mousse and red bell peppers drizzled with raspberry vinaigrette THAI CRAB CAKES fresh crab and thai green curry cakes served with lime dill mayo MINI BEEF WELLINGTON tender beef and mushrooms wrapped in pastry and served with red wine au jus CUCUMBER AND SALMON CUPS cucumber cups filled with smoked salmon dill and lemon mouse

H O R ' S D ' O E V R E S MEATBALLS ARRABBIATA Italian meatballs in spicy tomatoes, red wine and tarragon sauce CRISPY ORIENTAL SHRIMP whole shrimp coated with cornstarch wok fried served with hoisin and sweet chili sauce S A L A D S POACHED PEAR Poached Pears and Spring Mix with Balsamic and Wine Dressing CREOLE SHRIMP whole shrimp lightly glazed with cajun spices and served with creole mustard SHRIMP CIVECHE fresh shrimp marinated with roma tomatoes, green onions, dill, lime juice and white wine COCONUT PECAN CHICKEN coconut pecan crusted chicken bites with mango pineapple and cilantro chutney MEDITERRANEAN CHICKEN SKEWERS chicken breast bites with mushrooms, pearl onions, and roasted red bell peppers drizzled with a sasame glaze MINI CHICKEN TACO SALAD filo pastry cups filled with chicken, guacamole, cilantro and lime CHICKEN WONTON chicken, cucumber, and green onions in a hoisin sauce ARTICHOKE AND FETA Mixed leaf salad with artichokes, feta, olives and tomato served with house raspberry vinaigrette MANDARIN SALAD napa cabbage w mandarins, bean sprouts, white radish in a Vietnamese teriyaki dressing CLASSIC CAESAR romaine lettuce with creamy caesar dressing parmesan and croutons HOUSE SALAD mixed greens with mandarin, cucumber, grape tomato, and feta cheese with house raspberry balsamic dressing

E N T R E E CHICKEN PICCATA (GLUTEN FREE OPTION) pan fried chicken breast with parsley, lemon, caper and white wine glaze CHICKEN FLORENTINE AU GRATIN chicken breast with sauteed fresh spinach, diced tomatoes with a creamy white wine sauce ARTICHOKE CHICKEN chicken breast topped with homemade alfredo toasted almonds and grilled artichokes CHICKEN PROVENCALE chicken breast stuffed with mushrooms shallots and herbs in a red wine sauce SAFFRON CHICKEN chicken breast with bell peppers and green onions in a creamy saffron sauce BEEF BOURGUIGNON tender beef braised in red wine mushrooms, shallots and tarragon sauce BEEF WELLINGTON whole beef tenderloin, sauteed mushrooms and onions wrapped in puff pastry served with creamy green onion and garlic mayo or demi glaze PRIME RIB slow roasted prime rib served with creamy horse radish sauce BEEF BRISKET slow cooked and smoked brisket served with onions and brandy glaze SALMON PICCATA (GLUTEN FREE OPTION) filet of salmon served with parsley, lemon, caper and white wine glaze SAUTEED TILAPIA pan fried filet of tilapia with dill and lemon sauce FRIED CATFISH (GLUTEN FREE OPTION) Gluten free fried catfish with creamy tartar sauce

V E G E T A R I A N GRILLED VEGETABLE LASAGNA ( GLUTEN FREE) layers of fresh grilled vegetables and rice pasta sheets in tomato basil and parmesan cheese GREEK MOUSSAKA (VEGAN, GLUTEN FREE) Layers of potatoes, eggplants and bell peppers in tomatoes and fresh herbs sauce SPINACH PARCELS (VEGAN) Manicotti shells stuffed with spinach, artichokes and mushrooms in a sweet basil sauce RISOTTO (VEGAN, GLUTEN FREE ) italian risotto with portobello mushrooms green onions and zucchini in white wine sauce with fresh herbs POTATO CAKES (VEGAN, GLUTEN FREE) homemade potato cakes with spinach onions and peas served with garlic aioli STUFFED PEPPERS (VEGAN, GLUTEN FREE) Baked selection of bell peppers stuffed with seasonal vegetable and rice with garlic and olive oil glaze PASTA MILANESE (VEGAN) Trio of bowtie pasta with fresh Kale, roasted red peppers, and artichokes Sautéed in garlic and olive oil SUMMER SQUASH TACOS (VEGAN, GLUTEN FREE) Summer squash, sweet potatoes and avocado tacos with pico de gallo BAKED JAMBALAYA (VEGAN) Spicy Garbanzo beans, kidney beans, black eyed peas zucchini, yellow squash And green onions stew topped with a crispy crust

S T A R C H ROASTED POTATOES yukon potatoes roasted in fresh rosemary and garlic butter V E G A N POTATOES AU GRATIN layers of potatoes in a creamy garlic parmesan sauce MASH POTATOES red skin potatoes creamed with chive and sour cream RICE PILAF long grain rice with olive oil and roasted pine nuts JASMINE RICE steamed jasmine rice FRIED RICE chinese style fried rice with vegetables and bean sprouts BOWTIE PASTA bowtie pasta with roasted bell peppers and mushrooms PENNE PASTA penne pasta with black olives green onions with olive oil and garlic

CARROTS honey and rosemary glazed baby carrots BROCCOLI sauteed broccoli florets in sesame butter ASPARAGUS fresh asparagus in lemon butter GREEN BEANS fresh green beans in roasted almond and onion butter MIXED VEGETABLES seasonal fresh mixed vegetables in herb and garlic butter FRESH SAUTEED ZUCCHINI zucchini sauteed in garlic tomato butter FRESH SAUTEED SQUASH yellow squash sauteed in garlic and parsley butter CAULIFLOWER AU GRATIN Fresh cauliflower in creamy cheese sauce V E G E T A B L E S

D E S S E R T S BREAD PUDDING home made bread pudding with whiskey sauce CARROT CAKE carrot cake with raspberry sauce CHOCOLATE CAKE chocolate cake with orange and mint creme BROWNIES chocolate brownies with toasted walnuts LEMON BARS home made lemon bars with raspberry sauce PEACH AND APPLE COBBLER classic peach and apple cobbler w vanilla ice cream ENGLISH TRIFLE layers of pound cake vanilla custard strawberry sherry jello topped with whip cream and almonds STRAWBERRY SHORTCAKE fresh strawberries and cream short cake

A C T I O N S T A T I O N S SHRIMP SCAMPI whole shrimp sauteed in fresh lemon garlic and white wine PASTA BAR penne pasta bowtie pasta bell peppers mushrooms onions oven roasted garlic black olives artichokes zucchini yellow squash eggplant grill chicken ground beef alfredo marinara and pesto sauce POTATO BAR creamed garlic potatoes, green onions sour cream bacon black olives shredded cheese OMELET BAR ham mushrooms bell peppers green onions spinach artichokes and shredded cheese EGG BENEDICT BAR roasted honey glazed pork belly sauteed fresh asparagus poached eggs and hollandaise sauce BEEF WELLINGTON whole beef tenderloin sauteed mushrooms and onions wrapped in puff pastry served with a creamy green onion and garlic aioli or demi glaze BANANAS FOSTER fresh bananas sauteed over a flame in cinnamon brandy butter served over vanilla ice cream

T E R M S A N D P R I C I N G ALL CATERINGS ARE SUBJECT TO A $200.00 DEPOSIT TO SECURE THE EVENT THE FINAL PAYMENT IS REQUIRED 48 HOURS PRIOR TO EVENT ANY ADDITIONAL SERVER CHARGES AT THE END OF THE EVENT WILL BE DEDUCTED FROM THE DEPOSIT AND BALANCE WILL BE MAILED A $30.00 DELIVERY CHARGE WILL BE ADDED TO EVERY EVENT SERVERS AND BARTENDERS THERE IS ONE LEAD SERVER REQUIRED AT $30.00 PER HOUR AND ADDITIONAL SERVERS ARE $25.00 PER HOUR THERE IS ONE SERVER FOR EVERY 25 PEOPLE BARTENDERS ARE $30.00 PER HOUR 1 BARTENDER FOR EVERY 50 PEOPLE THERE WILL BE 1 ADDITIONAL HOUR FOR SET UP AND 1 ADDITIONAL HOUR FOR BREAK DOWN ON EACH EVENT PER SERVER AND BARTENDER ALL SERVERS AND BAR TENDERS ARE PAID MINIMUM 4 HOURS ALL CHARGES INCLUDE CHINA, SILVERWARE, AND GLASSWARE RENTALS ALL RENTALS ARE BILLED TO FOUNTAINS CATERINGS RENTAL COMPANIES WILL DELIVER TO THE EVENT AND PICK UP FROM EVENT FOR $45.00 ADDITIONAL CHARGES MAY ACCRUE FOR SPECIFIC DROP OFF OR AFTER HOUR TIMES FOUNTAINS CATERING PREFERS AND RECOMMENDS PARTY PRO RENTS

ALCOHOL OUR RECOMMENDATION IS FOR THE CLIENT TO PURCHASE THE ALCOHOL FROM RANCH ACRES WE WILL PICK UP AND RETURN ANY UNOPENED BOTTLES/BOXES RANCH ACRES WILL CREDIT BACK TO THE CLIENTS CREDIT CARD DIRECTLY FOUNTAINS CATERING CHARGES $50.00 FOR THIS SERVICE TAXES SALES TAX WILL BE ADDED TO EACH INVOICE AS PER THE OKLAHOMA TAX COMMISSION

A S S O R T E D D I S P L A Y S A N D T R A Y S CHEESE TRAY Domestic and Artisan Cheeses Served with Imported Crackers FRUIT TRAY Tropical and Domestic Fresh Fruit Display GRILL VEGETABLE TRAY Fresh Vegetables Grilled to Perfection Served with Garlic Mayonnaise FRESH VEGETABLE TRAY Fresh Vegetables Display Served with Ranch Mayonnaise DRESSED SALMON Whole poached Atlantic salmon SHRIMP COCKTAIL Whole poached shrimp on ice with our special cocktail sauce

MIXED LEAF SALAD SPRING MIX, CHERRY TOMATOES, BLACK OLIVES, GREEN ONIONS CHEDDAR CHEESE SERVED WITH RASPBERRY AND BALSAMIC VINEGAR DRESSING H O L I D A Y M E N U BREAD ROLLS FRESHLY BAKED WHITE AND WHEAT BREAD ROLLS WITH HONEY AND PECAN BUTTER TURKEY OVEN ROASTED TURKEY TOM IN SAGE AND ORANGE BUTTER HAM MOLASSES AND PINE APPLE BAKED HAM GREEN BEANS CASSEROLE SWEET POTATO CASSEROLE CORN BREAD DRESSING PUMPKIN PIE