Red Thistle Catering Co

1345 South Harvard Avenue

Tulsa, Ok 74112

 

918.728.0168

info@redthistlecateringtulsa.com

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© 2015 by Red Thistle Catering Co. 

 

Three Courses

 

option one

Seasonal Salad or Soup 

 

Chicken or Pork Entree with chef's accompaniments

 

Composed Dessert

 

Menu Price: $35-$48 per person

 

option two

Seasonal Salad or Soup

 

Beef,  *Fish , or Lamb Entree

 

Composed Dessert

Menu Price: $45-$58 per person 

 

 

Four Courses 

option one

selection of appetizers or small bites

 

Seasonal Salad or Soup


Chicken or Pork Entree with chef's accompaniments
 

 Composed Dessert

 

Menu Price: $45-$60 per person

 

Option Two

selection of appetizers or small bites

 

Seasonal Salad or Soup

 

Beef,  *Fish , or Lamb Entree with chef's accompaniments

 

Composed Dessert

 

Menu Price: $55-$70 per person

 

 *Five Course Menu

$75 per person or *market
 

 *Seven Course Tasting Menu

Menu Price: $100 per person or *market

 

*Ten Course Tasting Menu

Menu Price: $130 per person or *market

 

*15 Course Tasting Menu

*market
 

Wine Pairing Suggestions & Custom Cocktail preparation available upon request. 

 

service quoted per event

 

 

 

 

Coursed Dining Menu Options

All of our dinner menus change with the seasons.

Chef's selection of weekly items will be sent upon request.

 

prices are for food only & prices reflect a 25 person minimum

smaller parties quoted by request

service quotes provided per event

Sample Menu
Oklahoma Summer: pork two ways

 

to start

Grilled Pork Belly, pickled porter peach

 

Farm Beet Tartare, ginger vinaigrette, strawberry rhubarb jam

 

course one

Local Heirloom Tomatoes, mint vinaigrette, sea salt, local ricotta, zatar

 

course two

Roasted Pork Shoulder, reduced cider pan jus, stone fruit compote

creamed Bixby corn, swiss chard, chilled heirloom beans

 

chef's pickle plate

green chile cornbread

 

course three

blackberry shortcake, lemon poundcake, vanilla mascarpone

 

 

 

Sample Menu
Oklahoma Fall

 

to start

Melted Onion Tartlet, gruyère, persimmon preserves, cranberry relish

 

Squash Fritto, brown butter, vanilla bean, apple

 

course one

Raw, Roasted, & Pickled Farm Roots, baby gem lettuce, ginger miso vinaigrette, local chèvre

 

course two

Seared Diver Scallop

Tokyo turnip & parsnip purée, bacon lardons

celery mustard vinagrette, parsley, watermelon radish

 

course three

Braised Oklahoma Beef

wild mushrooms, housemade egg noodles, preserved tomato pan gravy, greens

 

course three

Apple Spoon Bread, sour cherries, black walnuts, whiskey salted caramel