MEETING AND BANQUET CATERING AND MENU OPTIONS:

BREAKFAST AND LUNCH MENU OPTIONS:

MORNING COFFEE & LIGHT BITES $6 PER PERSON

Coffee with cream, sugar

Assorted hot teas, lemon, cream, sugar

Assorted yogurts, fruit bars and scones

MORNING COFFEE & CONTINENTAL BREAKFAST $8 PER PERSON

Coffee, hot tea, juice, soda, assorted yogurt

Croissants, bagels, muffins, cream cheese, jam

Cream, sugar, lemon

HOT BREAKFAST BUFFET $12 PER PERSON

Coffee, hot tea, juice, soda,

Cream, sugar, lemon

Assorted juice and soda

Sausage, egg, cheese bread – Stratta (casserole)

BOXED LUNCH $8.95 PER PERSON

Daveed’s Bada Bing Sandwich – salami, pastrami and cheese with Chef David’s special sauce

Chips

Dessert Clusters

HOT LUNCH $18 PER PERSON

Roasted Chicken Pasta with asparagus, caramelized onion, basil, XVOO + parmigiano reggiano cheese

Vegetarian Option on Request: Pasta with asparagus, caramelized onion, basil, XVOO + parmigiano reggiano cheese

Romaine Salad tossed with balsamic marinated tomatoes, feta, walnuts + roasted garlic dressing

White Chocolate Cranberry Cluster Dessert

Bottled Water, Sodas, Iced Tea, lemon and sugars

DINNER MENU OPTIONS

 PASTA ELEGANCÈ BUFFET

*Only venues with grill provided

Fatty & Skinny Hot Sauce $4

Fatty & Skinny Pineapple Blackbean Salsa $6

Packaged ready for guests/and/or couples to take with them, $10 retail …what a Great Gift!

BEVERAGE SERVICE:

Sodas, coffee, ice tea available

Additional beverage options available

 Service Staff:

Delivery fee minimum $25.00 or 10% of food total

Two Cooks – $200 Total

Service $15-$20 per hour - beverage and food service

Set-up/Break-down Fee: $150.00

• Daveed’s NEXT Catering caters to intimate gatherings of 100 guests or less. Of parties over 100 guests, equipment will be needed at the facility
• A deposit of $200 is required to confirm the date and space.  The deposit will be deducted from the final bill
• Cancellation must occur 2 weeks prior to event date for a full refund.  If cancellation occurs less than 2 weeks, a gift certificate is sent for the deposit amount
• Confirmed Number of guests required two weeks prior by 2pm.  Number of guests confirmed will be the number of guests charged for the event
• Daveed’s NEXT will accommodate additional guests who arrive the day of the event.  Final invoice will reflect additional guests if this occurs
• You will receive an invoice from Daveed’s NEXT for all alcohol, beer and wine, 6.5% tax and 18% gratuity on alcohol sales
• If a food tasting is requested, a $40 p/p tasting will be incurred the day of the tasting for 6 menu items to be shared by 2 guests; you may make reservation for more than 2 if you wish; same fee will be incurred.  Once a deposit of $200 has been made, you will receive a $40 p/p credit on the final bill of the event
• All menus subject to change due to delivery
• Wine and beer subject to change due to delivery

• Set up fee’s subject to change with increase of guest counts

___________________________________________

UPCOMING WINE TASTINGS AND DINNERS

TBA

Page updated 6/9/13

Treat your family, friends, clients and work associates with a tasteful gift from Daveed’s this season. Daveed’s now offers a wide variety of unique gift sets featuring tasty delights that are sure to please!

Call 513-683-2665 or contact us to place your order today!
(Please allow 7-10 days for delivery.)

	The Fatty & Skinny Family of  Sauces- Order all 5 for only $26Natural ingredients are selected from local farms and Chef David’s culinary garden. This set is an excellent gift-giving choice for those on your list who love to cook!
	Basil Mustard, Daveed’s Olive Oil and All Purpose Seasoning $35 Delicious basil mustard pairs well with Daveed’s Olive Oil (17 fl. oz.) from Pulia and all purpose seasoning (4 oz.); a tasteful gift idea for family, friends or co-workers!
	All Purpose Seasoning and Hot Spice Tin Set $13 “Wow” your friends, clients and work associates with Daveed’s this spicy gift! Includes locally created and produced all-purpose seasoning rub and hot spice rub. This combo is sure to be a hit! NOTE: All purpose Seasoning is not a hot spice and is meant to substitute for salt and pepper.
	5 for $25 – Fatty & Skinny Family of Sauces + All Purpose SeasoningNatural ingredients are selected from local farms and Chef David’s culinary garden. This set is an excellent gift-giving choice for those on your list who love to cook! Order this combo and we’ll throw in all purpose seasoning for free!
	5 for $25 – Fatty & Skinny Family of Sauces + Hot Spice RubNatural ingredients are selected from local farms and Chef David’s culinary garden. This set is an excellent gift-giving choice for those on your list who love to cook! Order this combo and we’ll throw in hot spice rub for free!
	Fatty and Skinny Pineapple Black Bean Salsa and Wing Sauce $11This set is essential for entertaining  year ’round and perfect to share with friends and family. For companies, this set makes a perfect gift to thank your employees for their hard work!
	Fatty and Skinny Hot Sauce Trio $15This set is NOT for the faint of heart! But the “chili head” in your life will LOVE it! Progressively hot from left to right, this trio includes Hot Sauce, Inferno XXX and Jamaican Ghost. For the Love of All Things Spicy!
	Fatty and Skinny Hot Sauce Trio + Hot Spice Tin $20This set is NOT for the faint of heart! But the “chili head” in your life will LOVE it! Progressively hot from left to right, this trio includes Hot Sauce, Inferno XXX and Jamaican Ghost and also includes a tin of Hot Spice Rub. For the Love of All Things Spicy!

Delicious food To-Go – Relax and Enjoy!

Call (513) 683-2665 for information and to place an order!

Sample Menu

Last Updated: April 30, 2013

Artisanal Cheese Selection 16 Assiete of Cheeses
Suggested Wine Pairing: Gruet Blanc de Noirs $8 gls

Roasted Butternut Squash Soup 7  pepitos + chorizo
Suggested Wine Pairing; Da Vinci Pinot Grigio $7 gls

Roasted Lavender Pear & Arugula Salad 6 Banyuls vinaigrette + Reggiano + frico
Suggested Wine Pairing; Alamos Chardonnay $7 gls

Truffled Mac ’n Cheese 8 langoustine+ roasted quinoa
Suggested Wine Pairing: Les Jamelles Rose’ $8 gls

Kale Salad 8 fried egg + Asian pear + sesame + pomegranate
Suggested Wine Pairing: Callia Alta Torrontes $8 gls

Roasted Medjool Dates 6 cabrales + red wine sauce + sea salt
Suggested Wine Pairing: Da Vinci Pinot Grigio $7 gls

Sweet Potato Ravioli 12 mizuna + pork shoulder + ricotta
Suggested Wine Pairing: Da Vinci Chianti $8 gls

Red Wine Braised Pork 11 sweet potato gnocchi + red onion marmalade
Suggested Wine Pairing: Alamos Cabernet Sauvignon $8 gls

Housemade Smoked Pork Sausage “Dog” 10 roasted poblano + sour cream + red onion
Suggested Wine Pairing: MacMurray Pinot Noir $10 gls

Fatty & Skinny Shrimp 11 jalapeno + corn cakes
Suggested Wine Pairing: Les Jamelles Rose’ $8 gls

Demi Smoked Duck Breast 12 polenta + pancetta + truffle honey
Suggested Wine Pairing: MacMurray Pinot Noir $10 gls

Country Style Veal Terrine 9 pickled onion + grain mustard + bread
Suggested Wine Pairing: Arido Sauvignon Blanc $8 / $25 btl

Bada Bing Baquette 13 calabrese + sopressata + roasted pepper + bada bing dressing + provolone
Suggested Wine Pairing: Alamos Malbec $8 gls

Bahn Mi Sandwich 10 pork pate + garlic mayo + fish sauce
Suggested Wine Pairing: MacMurray Pinot Noir $10 gls

*Separate checks 18% gratuity added– split charge $2 p/p*

*The consumption of raw or rare products could be hazardous to your health*

Menu updated 5/12/13

SMALL PLATE MENU

1^st Wave of Food

Suggested Wine Pairing-Alamos Chardonnay $7 gls

Mushroom Soup + Olive Tapenade

Medjool Dates + Cabrales Bleu Cheese

Hanky Panks

2^nd Wave of food

Suggested Wine Pairing-Da Vinci Pinot Grigio $7 gls

Veal Terrine + Caper Berry + Whole Grain Mustard

Fatty & Skinny Shrimp + Frisee

3^rd Wave of Food

Suggested Wine Pairing-MacMurray Pinot Noir $10 gls

Orzo + Ratatouille

Golden Beets + Mizuna + Sunflower Seeds

Asian Pork Belly + Creamed Corn

4^th Wave of Food

Suggested Wine Pairing–Alamos Cabernet Sauvignon  $8 gls

Italian Meatballs + Tomato

Potato + Truffle

Desserts:

Suggested Wine Pairing- Adult Chocolate Milk $8 gls

Maple Pot de Creme + Butterscotch

White Chocolate Mousse

*the consumption of raw or rare products could be hazardous to your health

SPECIALTY COCKTAIL AND WINE LIST

cocktails
8 Cucumber Lime Martini Vodka, Elderflower Liqueur, Cucumber, Lime, Cracked Black Pepper
8 The “NEXT” Martini Grey Goose Orange, Midori Melon, White Grapefruit
8 ELIXHIR LIZ Absolute Citron, Elderflower Liqueur, Cranberry, Lime Juice
8 BLOODY Mary Vodka, Homemade Bloody Mix, Cucumber, Merlot Salt
8 The “NEXT” Fashion Jack Daniels, Agave Nectar, Muddled Grapefruit and Cherry, Bitters, Club Soda
8 Margarita Blossom 1800, Elderflower Liqueur, Grapefruit, Agave
8 Raspberry Lemonade Fizz Vodka, Razzmatazz, Shaken, Finished with Lemon Bitters on the Rocks
8 Amaro Cocktail Amaro Liqueur, Raspberry, Elderflower, Soda
8 Adult Chocolate Milk On the Rocks- PERFECT with Dessert
8 The Toronto Makers Mark, Fernet Branca, Bitters, Cherry, Orange

iced coffee
5 Vanilla, Chocolate, or Caramel Made fresh daily with Gourmet Coffee ($3/addt’l for Chocolate or Hazelnut Liquor)

wine

wine [ glass]

8/20 White Wine Sangria (Loveland) 2012
15      Prosecco Maschio Brut (Italy) NV-split
7/20 Chardonnay Alamos (Argentina) 2010
7/20 Pinot Grigio Da Vinci (Italy) 2011
7/20 Grenache Castillo de Monseran (Spain) 2010
8/25 Sauvignon Blanc Hanna (Russian River Valley) 2011
9/30 Cabernet Sauvignon Twenty Rows (Napa Valley) 2010
9/30 Malbec Gascon (Argentina) 2011
10/35 Pinot Noir Saint Gregory (Mendocino) 2010

wine [white | bottle]

30 Macon-Village Louis Jadot (France) 2010
35 Albarino Martin Codax (Spain) 2010
40 Sauvignon Blanc Nimbus (Casablanca Valley) 2011
45 Chardonnay Gallo (Russian River Valley) 2010
70 Chardonnay Kistler (Sonoma Coast) 2009

wine [red | bottle]

30 Tempranillo Ergo (Rioja) 2010
35 Syrah Mandolin (Central Coast) 2009
35 Finca el Origen Malbec (Spain) 2011
40 Cabernet Sauvignon Josh Cellars (Sonoma) 2009*
45 Merlot Gran Reserva (Chile) 2009
45 Pinot Noir Airlie (Willamette Valley) 2008
45 Cabernet Sauvignon Louis Martini (Napa Valley) 2009

Post modified November 9, 2012

On March 8, 2011, Jaguar Land Rover Cincinnati invited 20 customers to the showroom for a free cooking class with David Cook, chef proprietor of Daveed’s Restaurant and the former executive sous chef at the Maisonette, who was assisted by Jim Cornwell, a roundsman at Daveed’s Restaurant and freelancer for Cook, and Jame Amoroso, a server for Cook.

After purchasing a Land Rover vehicle, customers are promised The Land Rover Way ownership experience, which includes customer events, driving schools, owner magazine and e-newsletter, travel opportunities and being part of the Land Rover “family.”

Land Rover Cincinnati chose 20 customers to this unique, once-in-a-lifetime opportunity to learn how to cook chicken paillard and risotto cakes from an expert. Brad Martin played live contemporary acoustic music for the event to set the mood.

Risotto

2 cups Israeli cous cous, Carnaroli
3 tbl Extra virgin olive oil
1 cup Chardonnay
1 cups Chicken stock
2 tbl Butter
1/2 cup Onion chopped
1/4 cup Parmigiano reggiano
Salt and pepper to taste

In a large heavy bottom pot, over medium heat, add olive oil, butter and onions. Keep
skillet moving until cous cous is toasted and golden. Add wine, chicken stock, creme
fraiche, cheeses and remove from heat.

Risotto Cakes

3 cups Leftover risotto
1 Egg
2 cups Bread crumbs
6-3/4” Slice fresh mozzarella
2 oz Truffle vinaigrette
Truffle Vinaigrette:
1/4 oz Black truffle
1 tbl Truffle paste
2 tbl Black truffle oil
1/2 cup Olive oil
1/4 cup Redwine vinegar
1 tbl Dijon mustard
Salt and pepper to taste
In a blender, combine all above ingredients and spin until emulsified.

Panzanealla Salad

1 Ig loaf Peasant bread, cut into 1-inch cubes, about 4 cups
1 chicken breast, grilled and chopped
1 clove Garlic, smashed to a paste
1/4 cup Balsamic vinegar
Salt and freshly ground black pepper
1/2 cup Extra virgin olive oil
5 Ripe plum tomatoes, seeded and chopped
1 Cucumber peeled, seeded and chopped
1 Medium bulb fennel, trimmed and chopped
1/2 cup Nicoise olives, pitted and halved
12 Basil leaves, shredded
1 1/2 cup Spinach, cleaned and dried
1 1/2 cup Arugula, cleaned and dried
1/4 cup Parmigiano reggiano

Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24
hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until
dried out but not toasted.

In a large bowl whisk together the shallots, garlic, and balsamic vinegar. Season with salt
and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add
the tomatoes, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper.
Thirty minutes before serving the salad add the arugula and spinach, basil and bread
cubes, tossing to coat. Sprinkle parmigiano reggiano on top. Let the salad stand at room
temperature for 30 minutes.

Piguillo Vinaigrette

1/2 cup Piquillo pepper puree
2 tbl Redwine vinegar
2 cups Dijon mustard
Extra virgin olive oil
Salt and pepper to taste
Sugar if needed

Blend until emulsified.

All Delivered on trays or bowls; minimum 10 orders

MENU

Salami Capicolla finger sandwiches $7.00 p/p
Mini-Smoked Salmon finger sandwiches $7.00 p/p
Chef David’s Chicken Salad mini sandwiches on Hawaiian bun $5.00 p/p
Farm Fresh Tomato Mozzerella $6 p/p
Chilled Mediterranean Pasta Salad – $4 p/p
Mixed Green Salad $4 p/p
Cous Cous Salad –$4 p/p
Sliced Seasonal Fruit and Fresh Berries $4 p/p
Chilled White Gazpacho Soup – $5.00 p/p
House Made Chocolate Chip Cookies – $1.50 p/p
House Made Brownies – $2.00 p/p
White Chocolate Cranberry Cluster $2 p/p

Easy to Re-heat Party Food

Black Angus Beef Sliders-minimum 20 sliders-$100

Cubano Chicken Sliders-minimum 20 sliders-$80

Vermont White Cheddar Pasta minimum 10 orders-$40

Sliced Duck Breast w/demi-minimum 10 orders-$100

Croc Pot Pork Shoulder w/vegetables-minimum 20 orders-$120

Truffled Mac n’ Cheese-minimum 10 orders-$40

Braised Beef Short Ribs-minimum 20 orders – $120

Non-alcoholic beverage service available for $2 p/p
Minimum $25 delivery fee (or 10% of total food sales)

48 hour notice required. Menu selections and pricing subject to change.
Minimums are stated.
Plastic cutlery, napkins and plates included.
China available – please call for quote.
Bartending Services Available.
Full Bar Services Available.
Chef David Cook in your kitchen or office-please call 513-683-2665 for a quote on your next luncheon!

Updated July 31, 2012