Catering

Taproot Public House Catering and Events 

Imagine you are responsible for hosting an event.  You are in charge of site selection, menu selection, food preparation, finding enough staff to ensure your guests are happy, decorating, securing rentals, serving the food, cleaning up after and handling unforeseen issues.

That can be overwhelming if you don’t have over 30 years of restaurant and service industry experience behind you.  That is where we can step in and make your life easier.

I’m Brett Corrieri (aka BrettChef), please allow us and our staff to make your dinner party, luncheon, catering drop off, wedding reception or any other event shine.

On the following pages you will see a selection of food items that we have experience in preparing.  That doesn’t mean that we can’t prepare something that you want that isn’t on the menu, or maybe even make that special dish customized just for you.  

If you have any questions about any item below, please feel free to reach out to me at brett@taprootpublichouse.com  or at 931-422-1020.

Boxed Lunches / Sandwiches

All Boxed Lunches come with Choice of Potato Chips, Pasta Salad or Fruit Salad and a Chocolate Chip Cookie. All come with sweet or unsweetened tea. 

Other beverages available for a fee.

10K Lira – (Italian Sub)

Sub Roll with Rosemary ham, salami toscano, mortadella, coppa, sopressata, provolone and fresh mozzarella cheeses, arugula, red peppers, balsamic vinegar, extra virgin olive oil, kosher salt & pepper, Italian seasonings.

The Tonno

Bulkie Roll with Olive oil packed tuna with lemon zest, lemon juice, capers, red onion, kalamata olives and eggs. (Can be made with Mayonnaise as well)

The Primavera

Roasted eggplant, zucchini, yellow squash, red peppers, yellow peppers, and lots of extra virgin olive oil, dusted with smoky Pimenton.

The Pollo

Tarragon Chicken Salad with served on a bed of greens with a side of crusty bread.

Croque Monsieur 

The ultimate ham and cheese! Rosemary ham, Swiss Cheese, homemade basil aioli, kosher salt & pepper, & a touch of Dijon mustard. 

The Uni

Applewood smoked turkey, Seasonal tomatoes, arugula, Cheddar Cheese, & homemade basil aioli.

The Vacca

Roast beef with pickled red onions, Boursin cheese, seasonal tomatoes & romaine.

Caprese

Focaccia Bread with Seasonal tomatoes, hand made mozzarella, fresh basil, kosher salt & pepper, balsamic vinegar & extra virgin olive oil.

Egg Salad

Soft white bread with egg salad made with our basil aioli, diced green olives, green peppers & parsley.

Antipasti Lunch

Selection of meats and cheeses served with olives and a hard boiled egg and crusty bread.

Pimiento Cheese

That southern staple served on soft bread with lettuce and tomato.

Below you will find items available individually, but if you want to see some menus already assembled ideas, please see the end.

Individual Hors D’Ouvres

Fried Green Tomatoes with Spicy Remoulade 

Bacon Wrapped Scallops 

Traditional Deviled Eggs 

Antipasti skewers

Mini Maine Lobster Rolls

Dried apricots topped with fresh goat cheese & Marcona almonds.

Parmigiano Reggiano crisps served with a flavorful Parmigiano dip.

Chilled, poached mussels on the half shell.

Curried mini egg salad sandwiches.

Cherry tomatoes stuffed with pimento cheese.

Spinach and smoked gouda spheres.

Spicy patatas bravas.

Fresh figs poached in Chianti, honey and spices, served with a dollop of Mascarpone cheese.

Miniature mushrooms stuffed with spinach, local goat cheese and smoky bacon.

Miniature crab cakes made with lump crab with lemon zest, roasted red peppers, 

shallots and garlic served with a spicy aioli.

Smoky barbeque chicken on mini Sister Shuberts rolls with Jack Daniel’s BBQ sauce.

Peppadew peppers stuffed with goat cheese and topped with Marcona almonds and baked.

Dates stuffed with gorgonzola piccante and rolled in toasted hazelnuts.

Baby cherry stone clams, poached and placed atop a crostini with curry butter.

White gazpacho in edible cucumber cups.

Mini Beef Wellingtons.

Seared foie gras atop a caramelized granny smith apple ‘potato chip’. Served with a Woodchuck Granny Smith Apple Cider reduction.

Prosciutto San Danielle wrapped around . Sprinkled with truffle salt containing blanched asparagus in the center.

Smoked trout mousse on cucumber cups.

A hand selected variety of imported olives.

Chilled Thai rice paper spring rolls-cellophane noodles, basil, mint and cilantro, poached shrimp, carrot and cucumber julienne all wrapped in rice paper and served with a spicy peanut dipping sauce.

Bruschetta with Goat Cheese, Honey and Red and Yellow Peppers

Assorted miniature quiche Lorraines, spinach, cheese & ham.

Poached shrimp served with a lime, horseradish cocktail sauce.

Crisp outside, soft inside grit cakes with caramelized sweet Vidalia onions.

Samosas – East Indian “Empanadas”

Chicken satay with spicy peanut sauce.

Salami Toscano ‘chips’ with white bean hummus.

Fresh mozzarella caprese skewers.

Mini Kobe Beef ‘Sliders’ 

Braised , Pulled Rabbit on Sweet Potato Gaufrettes

Fig & Caramelized Onion Mini Tartlets

Honey Glazed Pork Tenderloin Thinly Sliced atop a Crostini with Granny Smith Apple Chutney

Grilled Lamb Chops served with a Mint and Au Jus Jelly

Lobster Poached in Butter and Wrapped in Phyllo ‘Straw’

White Truffle Potato Chips

Globe Grapes Stuffed with Goat Cheese and Rolled in Pistachios

Portobello Mushroom Puffs

Spanikopita

White Truffle and Potato Croquette

Miniature Brie en Croute with Raspberry

Tortilla Espanola Traditional Spanish Omelet of Potatoes and Onions

Mini Lobster Bread Puddings

Real buckwheat blinis topped with home-made crème fraiche and Sevruga caviar.

Shrimp Dumplings with Coconut Curry Sauce

Deviled Eggs with Caramelized Onions and Black Truffle

Salmon Satay with Chili Lime

Andouille en Croute

Shrimp Satay

Parma Ham and Mozzarella Croquettes

Shrimp and Boursin Cheese Beggars Purses

Tender Filet of Beef atop Grilled Tuscan Bread with Herbed Butter

Chinese Beef Potstickers

Tandoori Chicken Skewers

Real Crab Rangoon

Smoked Salmon Roll Ups

Chicken Drummies with Hot or Mild Sauce

Scampi Cakes with Basil Aioli

Deep Friend Chicken Tenders

Assorted Dessert Bars

Assorted Mini Cookies

Assorted Mini Cheesecakes

Spanish Morcilla Sausage Skewers

New Potatoes stuffed with Bacon

Watermelon with Aged Balsamic and Sea Salt

Ala Cart Plated Items – Soups

New England Clam Chowder

Fresh little neck and cherrystone clams simmered with potatoes in a flavorful seafood stock

Celeri Root and Parsnip Soup

Curried Cauliflower and Chickpea Soup -Spicy Indian dish of roasted cauliflower and tender chickpeas in a creamy curry base

Gumbo – Any Combination of Chicken, Sausage and Seafood

Gazpacho – White (Cucumber Based) or Red (Tomato Based) Chilled Soup

Pumpkin Soup with Red Pepper Mousse

Chilled Watermelon with Chili Oil

Pasta Fagioli – Pasta, Beans and Pancetta in a Tomato & Chicken Stock with Vegetables

Vichyssoise – Traditional Potato and Leek Soup – Can Be Served Hot or Cold

Creamy Tomato

Chicken Noodle

Beef Stew

Chili

Ala Cart Plated Items  – Appetizers

Braised Beef Short Ribs-Beef short ribs braised in a red wine demi glace and served over Parmigiano-Reggiano polenta

Lump Crab and Black Eyed Peas with Grilled Asparagus

John Dory Fillets with Hollandaise-A Meaty White Fish Poached then Topped with Hollandaise Sauce.

Roasted Quail – Stuffed With Polenta & Parmigiano-Reggiano Cheese and Swiss Chard.

Gnocchi with Peas and Pancetta-Homemade potato gnocchi with fresh peas in a simple butter sauce

Crab Cakes-Served on a Bed of Black Beans with Spicy Aioli.

Lamb Chops – Served with Mint & Mustard Dipping sauce

Pork Belly – Slow cooked crispy pork belly atop coarse grits and caramelized onions.

Moules Marinière – Mussels Steamed in White Wine and Herbs.

Ala Cart Plated Items – Salads

The Cochran-Arugula and smoked mozzarella salad with lemon vinaigrette on baby greens and spinach.

The Rooster

Hearts of palm and marinated artichokes atop mixed greens served with a Bottarga vinaigrette.

The Basic

Mixed greens with raspberry vinaigrette.

The Florence

Baby spoon spinach, eggs and caramelized shallots with a hot bacon and dijon dressing.

Chefs Favorite

Baby greens, strawberry balsamic vinaigrette, vinegared red onions, Gorgonzola cheese, dried cranberries & sugared walnuts.

Beets and Goat Cheese

A tower of roasted beets and local goat cheese with a citrus and thyme dressing atop micro greens, shaved fennel and hazelnut brittle.

Ala Cart Plated Items – Sides

Homestyle Mashed Potatoes

Baked Macaroni and Cheese

White Truffle and Parmigiano Reggiano Mashed Potatoes

Herbed Polenta 

Fettuccini Alfredo 

Garlicky Herbed Spinach 

Grilled Asparagus 

Tuscan White Beans 

Dilled Carrots

Saffron Risotto 

Roasted Butternut Squash 

Baked Potato 

Miso-Soy Sauce glazed Crimini Mushrooms

Root Vegetable Chips with Truffle Salt

Asparagus with Hollandaise 

Haricot Verts (French Green Beans)

Southern Style Green Beans

Puree of Cauliflower, Celery Root and Fennel

Grilled Corn

Buttered Peas

Brown Sugar and Mustard Glazed Carrots

Skillet Corn Bread

Ala Cart Plated Items – Individual Entrees

Grilled Fillet of Beef Tenderloin or Rib Eye served with a wild mushroom and black truffle demi glace.

Prime Rib of Beef – 10 oz. Served with au jus and a sour cream horseradish sauce.

Osso Bucco – Slowly braised veal shank served with gremolata.

Pork Tenderloin Medallions – Served with Rosemary and Thyme Jus

Rack of Pork – Stuffed with herbed polenta and fontina cheese and spinach.

Panko breaded pork chops – flattened pork chops, breaded with panko (crispy breadcrumbs) and skillet fried.

Duck Confit – Tender duck leg with crispy skin served with black lentils

Chicken Breast with wing and skin – Local, chickens stuffed with Gruyere cheese and spinach.

Chicken Thigh Braised in a white wine and chicken stock gravy.

Chicken and Dumplings

Skillet Fried Chicken

Pulled Pork

Smoked BBQ Brisket

Sautéed Sweetbreads – Sautéed to a crispy exterior and velvety soft interior. Served with a roasted turban squash sauce.

Fresh Paparadelle (wide noodle pasta) – Tossed with a blood orange cream sauce.

Traditional Beef Lasagna

Spaghetti and Meatballs

Beef Cheek Ravioli – Handmade fresh pasta stuffed with slowly cooked beef cheeks served with a veal glacé.

Lamb Tenderloins – Grilled lamb tenderloins with Pisto Manchego or “Spanish Ratatouille”.

Venison Chops – Tender venison with a blackberry Balsamic Vinegar reduction.

Sautéed Monkfish Medallions -Served with rosemary & tomato confit.

Salmon and Mussels Baked in Puff Pastry-Served with a dill and lemon cream sauce.

Sautéed Flounder – With a browned butter, lemon and caper sauce.

Seafood Risotto – Served only with the freshest seasonal selections of seafood.

Cod  served with Hazelnut Romesco sauce with mini potatoes – cod seared and served with a hazelnut romescco and spicy roasted potatoes.

Ala Cart Plated Items – Desserts

Poached pears or peaches Served with Crème Anglaise in a Florentine cookie cup.

Strawberry Shortcake – Ripe strawberries, pound cake, whipped cream and balsamic.

Baklava Napoleon – Served with cinnamon ice cream.

Chocolate Mousse

Tiramisu – Traditional dish of ladyfingers soaked in espresso and amaretto liquor, topped with lightly sweetened mascarpone cheese, garnished with cocoa powder.

Creme Brûlée – Heavenly textured egg custard with a crisp and crunchy layer of caramelized sugar on top.

Cookie Plate – A selection of handmade specialty cookies.

Whoopie Pies

Cocktail Party &  Reception Menus Suggestions

Cocktail Party – $22 per person

Shrimp Cocktail

Marinated Mussels

Fig & Caramelized Onion Mini Tartlets

Peppadew peppers stuffed with goat cheese and topped with Marcona almonds and baked.

Cocktail Party with Family – $29 per person

5 Spice Duck in Wonton Cups with Papaya Salsa

Potstickers

Mini Tuna Burgers with Wasabi Mayo and Pickled Ginger

Gameday Reception – $24 per person

Buffalo Chicken Drummies’

BBQ Brisket with rolls

Fried Okra

Chips and Dips Vegetables and Dips

Seafood Gumbo

Cocktail Party with Friends – $19 per person

Watermelon with Aged Balsamic and Sea Salt

Stuffed Mushrooms

Chicken Satay

Globe Grapes Stuffed with Goat Cheese and Hazelnuts

Mini Strawberry Shortcakes

Cocktail Party with Clients – $35 per person

Braised, Pulled Rabbit on Sweet Potato Gaufrettes

Miniature crab cakes made with lump crab with lemon zest, roasted red peppers, shallots and garlic served with a spicy aioli.

Tandoori Chicken Skewers

Grilled Lamb Lollipops served with a Mint and Au Jus Jelly

Handmade Chocolate and Frangelica Truffles  

Dinner Menu Suggestions

Casual Dinner – $17 per person

Coffee/Iced or Fruit Tea/Water

Basic Salad

Rolls with Butter

Airline Chicken Breast

Garlic Mashed Potatoes

Grilled Asparagus

Chocolate Cake

French Dinner -$45 per person

Coffee/Iced or Fruit Tea/Water

John Dory Fillets with Hollandaise sauce

Vichyssoise

Beet and Goat Cheese Salad

Filet of Beef or NY Strip with Shitake Mushroom Demi Glacé

Pommes Anna

Chocolate Mouse

Italian Dinner – $24 per person

Coffee/Iced or Fruit Tea/Water

Parmigiano Reggiano Soufflé

Panzanella Salad

Handmade Fettuccini in Cream Sauce

Rabbit in the Porchetta style

Grantine of Asparagus

Formal Dinner – $15 per person

Coffee/Iced or Fruit Tea/Water

Shrimp Cocktail

Cream of Carrot and Parsnip Soup

Mixed Greens with Grapefruit segments, pickled shallots, feta cheese, walnuts and croutons

Rack of Pork

Garlicky Herbed Spinach

Tiramisu

Spanish Dinner – $28 per person

Coffee/Iced or Fruit Tea/Water

Spicy Patatas Bravas

Tortilla Espagnol

Beets and Goat Cheese Salad

Lamb Tenderloins with Romesco sauce

Saffron Risotto

Chocolate Mousse

Pacific Rim Dinner – $32

Coffee/Iced or Fruit Tea/Water

Miso Soup

Seared Ahi Tuna with Serrano peppers and Yuzu

Seaweed Salad

Korean BBQ Short Ribs with Miso Udon and Pickled vegetables

Handmade fortune cookies with your message inside

Actions Stations

These are stations setup and hosted by a chef who cooks at that spot for your event

Pasta, Risotto and Gnocchi

Choice of 2 pastas, risotto and gnocchi served with a variety of 

vegetables, seasonings and sauces

Seafood Cold Bar

A variety of seasonal raw oysters, shrimp cocktail, clams and crab claws

Seafood Hot Bar

Shrimp with Romesco, crab cakes with basil aioli and seared scallops with shaved Parmigiano-Reggiano and pea shoots

Caviar Bar

Hot buckwheat blinis and assorted caviar with house made creme fraise, chopped eggs, chives and red onions

Baked Potato & Sweet Potato

Crispy outside and tender inside russet potatoes or sweet potatoes 

with tons of toppings

Bruschetta

Large assortment of tomatoes, vegetables, herbs, grated cheeses 

and olive oils served on hot grilled breads

Fried Rice / Noodle Station*

An assortment of vegetables served with your choice of noodle or 

rice and assorted East Asian sauces

Paella

Sausage, Shrimp and scallops in a rich, saffron laced rice dish, continuously cooked as your guests watch.  Can be made vegetarian as well

Cheese and Chocolate Fondue

Oozy Fontina and Tallegio cheese fondue with a variety of breads and crackers Silky, dark, bittersweet chocolate with strawberries and cantuccini and homemade marshmallow bars

Ice Cream Sundae / Gelato

Sweet tooth?  We have you covered.  Home made chocolate, butterscotch, Caramel and marsh mellow sauces with an almost endless variety of toppings. Of course finish with freshly whipped cream and 

imported Italian maraschino cherries

*Add sausages, shrimp, lobster, chicken or beef for a fee

General Policies

MENUS 

Keep in mind that Taproot’s menus are merely listings of menu items that are our standard offerings. We welcome the opportunity to customize a menu to your specific events needs and goals. We request that your menu selections be confirmed no later than fourteen (14) days in advance of the event. Accommodations for guests with special requests must be finalized two weeks out (e.g. Vegetarian or religious dietary restrictions). To ensure quality, all menu items must be purchased, prepared and served by Taproot Public House.  All pricing, with the exception of party trays, is priced per person.  We generally account for 1.5 pieces per person on cocktail items.

FINAL GUARANTEE 

A final guarantee on the guest count must be submitted at least 72 hours prior to the function date. For events occurring on Mondays or Tuesdays, please provide this number by 3:00 p.m. (central time) on the Thursday preceding the event. It is the client’s sole responsibility to furnish this final guarantee. In the absence of a final guarantee, charges will be based upon the original contracted guest count or actual number of guests in attendance… whichever is greater. Taproot Public House allows for a 3% overset. Should your attendance exceed the overset, a ten percent (10%) surcharge will be added to the base meal price of each additional meal served. While Taproot Public House will do everything within our reasonable means to accommodate overages, we cannot guarantee that all guests will receive the same menu and/or place setting.

PAYMENT 

To secure our catering services, a fifty percent (50%) deposit on an event’s total estimated cost is due within five (5) business days of receipt of a signed contract. A ‘final’ invoice for payment of the remaining balance will be provided upon the completion of an event. Final payment terms are due at the conclusion of the event with the presentment of the final invoice, unless otherwise specified in the signed contract.  

Acceptable payment forms include cash, checks and major credit cards, crypto-currency, gold, silver.  

CANCELLATION 

Should you find it necessary to cancel a contracted event outside of thirty days prior to the event date; a 10% cancellation penalty based upon the original estimated cost (20% of your deposit) will apply. For cancellations less than thirty days prior to the scheduled event date, the entire fifty percent (50%) initial deposit will be forfeited. Cancellations made on the day of or before will be charged the entire deposit (50%) and the additional fifty percent (50%) will be billed to pay for purchased food, scheduled labor and rentals.

TAXES AND SERVICE CHARGE 

Our prices do not include taxes and service charge. Taproot Public House will assess the local applicable Sales Tax on all applicable charges unless valid tax-exempt information is supplied. A 20% service charge is applied to all food and beverage sales. 

LABOR 

Taproot Public House’s staffing ratio is typically one (1) server per every twenty (20) guests. Labor, with the exception of ‘cash’ bars, is generally priced at the rate of $100 per server for four (4) hours.  Each additional hour is charged at $20.00 per hour. However, should your event exceed the contracted time, or require additional staffing per your request, additional labor fees will apply. 

Additional labor fees, and a service charge of 23% will apply for events scheduled on the following holidays:

Easter Sunday, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.