catering menu State auto inSurance company

Welcome to State auto catering by bon appétit

Information & Ordering Policies The culinary team has designed these menus to assist you in your event planning. However, every function is unique and a customized menu can be created for your event, large or small. To provide you with the highest level of service while minimizing cost, we have established the following guide-lines to assist you.

In order for us to do the best possible job, we require that any event has a final menu and guaranteed number of guests at least 3 business days in advance. In the event of a last minute order, please see our last minute order guide. Any bids or estimates are not binding and not a guarantee of service.

Cancellations may be subject to a fee. All remittance, other than by SA Department charges, will require a deposit of no less than 50% of the bill, no later than 24 hours in advance of the event. Additional guests 10% above the guarantee attendees will be subject to an additional sir charge of $7.50 per person.

Alcohol service can be provided, Bon Appetit will be held harmless, and service will continue at the discretion of the host in charge of the event. All alcohol will be charged based on consumption, pre-opened wine will be considered consumed.

Pricing includes disposable place settings. China, silver flatware, stemware, table linen, napkins, and all other rental items will be itemized on your final bill.

As part of our food safety program, food is not allowed to leave the premises in to-go boxes, containers, or bags.

Please remember to allow time for set-up and break-down of your special event.

We thank you for considering Bon Appétit and we look forward to catering your special events.

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eye openerS

continental | 9fresh baked fruited scones, blueberry, raspberry white chocolate, morning glory muffins, and freshly baked local bagels seasonal diced fruit mélange, scented with fresh mint, local honey and lime selection of low fat yogurt, fresh berries, and assorted toppingsjuice, freshly brewed coffee, decaf, and hot tea

euro | 13fresh baked croissants, ciabatta and Pugliese artisan breads, locally produced charcuterie: salami, prosciutto and black forest ham, imported cheeses | triple cream brie, veritage, locally aged goat, Taleggio, Dubliner and dry aged white cheddardried fruits: apricot, apple, figs, dates and cherries. local sweet butter and fruit preservesjuice, freshly brewed coffee, decaf, and hot tea

bagel | 12daily baked local bagels | all seed, salted, pumpernickel, whole grain, blueberry and cayenne-jalapeno bagels plain, sundried tomato, and rosemary cream cheeses, house-prepared local yogurt cheese, all-natural peanut butter, local honey, sweet butter and preserves seasonal diced fruit tossed in a poppy seed and orange nectar juice, freshly brewed coffee, decaf, and hot tea

Hot cerealS | 10choose two of the following cereals | traditional steel cut oats, ground farina, blueberry cheese cake oatmeal, banana nut toasted buckwheat groats, choc-olate cream of wheat, orange and cinnamon rice pudding, cheddar grits and pecan or maple sweetened farro (old world wheat) condiments (may include) | milk, butter, granola, pecans, brown sugar, toasted hemp, bee pollen, whey protein, local maple syrup and dried fruitsjuice, freshly brewed coffee, decaf, and hot tea

local yogurt bar | 11yogurts include: plain, vanilla and berry condiments | granola, dried fruits (blueberry, pineapple, apricot, sour cherry, cran-raisin, banana chips and gold-en raisins), flax seed, toasted hemp seeds, whey protein, bee pollen, chopped pecans, shredded coconut, organic agave nectar and local honey juice, freshly brewed coffee, decaf, and hot tea

Room Reservations • To place a dining room reservation for an event or meeting held in the

Columbus Office, e-mail dylan.brandt@cafebonappetit.com or call 614-917-5070. • For State Auto Indianapolis please contact Capitol Equities for your room

reservations. Room configurations, sound system needs, podiums, etc. will also be arranged at this time.

For more information or to place orders please contact: Columbus location | Dylan Brandt | 614-917-5070 dylan.brandt@cafebonappetit.com Indianapolis location | Richard Shimizu | 317-931-7240 richard.shimizu@cafebonappetit.com

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reSponSibly FarmeD breaKFaSt | 15humane and cage free scrambled eggsapplewood gestational crate free pork: bacon, sausage links, sliced hamcountry potatoesassorted breakfast breads: biscuits with apple butter, croissants, bagels and mini danish HanD HelD breaKFaSt | 13prepared array of hot sandwiches filled with scrambled eggs and choice of gestational crate free bacon, sausage patties, thick sliced ham and your choice of cheddar, swiss, havarti or provolone cheese. Choice of assorted breads | whole wheat, rye, English-style muffin, biscuit, all seed bagel, croissant or tortilla wrapseasonal diced fruit mélange, scented with fresh mint, local honey and limejuice, freshly brewed coffee, decaf, and hot tea

ala carte itemS regular muffins, dozen | 18mini fruit Danish, dozen | 13 fresh seasonal diced fruit | 3.50 per personcoffee, decaf and tea service | 1.35 per person

breaKFaSt caSSeroleS | 13Choose One- • frittata of asparagus, sundried tomato, portabella mushroom and brie • Spanish style torta with chorizo sausage, Yukon gold potatoes, Swiss

cheese • Italian strata of pancetta, Pulgiese bread, parmesan, basil pesto and

roasted red peppers •Mexican style chile relleno chilaquilles with corn tortillas, roasted mild

poblano chiles, queso fresco, house salsa, cilantro and oregano• Shakshuka | whole poached eggs in a spicy tomato sauce served in a cast

iron skillet• served with seasonal sliced fruit and assorted sweet and savory breads • juice, freshly brewed coffee, decaf, and hot tea

HealtH nut | 12curried tofu, spinach, and egg scramble, potato and root vegetable hash browns, turkey bacon and black bean sausage patties cottage cheese and individual low fat yogurts, whole grain breads and muffinsjuice, freshly brewed coffee, decaf, and hot tea

Jogger | 13thick sliced grilled tomatoes, seasoned spinach and egg white scramble topped with feta cheese over an English-style muffin. tempeh bacon and sweet potato hash morning glory and cran-wheat berry muffinsjuice, freshly brewed coffee, decaf, and hot tea

luncH oFFeringS

SalaD bar | 15iceberg and romaine | local spring mix | baby spinach

Choose Eight Toppings | grape tomatoes, English cucumbers, red onions, shredded carrots, roasted parsnips, diced trio of sweet peppers, shaved fennel, trio of brick oven roasted mushrooms, garbanzo beans, peeled edamame, cinnamon and cumin black beans, lentil, barley, toasted farro, teff, croutons

Choose Two Proteins | diced chicken, diced ham, smoked trout, arctic char bits, grilled salmon filets, chopped bacon, sesame smoked tofu, tempeh bacon, queso fresco, fresh mozzarella, shredded cheddar,, pecans, sunflower seeds, and cran-raisins

Choose Three Dressings | house made ranch, bleu cheese, balsamic vinaigrette, fat-free Italian, French, Catalina, thousand island, clilantro-lime, orange-cranberry, garlic-rosemary, soy-sesame ginger or balsamic roasted garlic dressingfreshly brewed iced tea, ice water and house baked cookies

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compoSeD SalaDS | 16Choose Three- • gazpacho salad | julienned tomatoes, English cucumbers, celery, red onions,

sweet peppers, fresh oregano, basil and cilantro, extra virgin olive oil and black pepper • quinoa, diced watermelon, English cucumbers, feta, mint, cilantro,

orange chipotle dressing• barley cobb salad | barley pearls with diced cucumbers, tomatoes,

celery, sweet peppers, green beans, avocado, and creamy lemon and basil vinaigrette• goma salad | English cucumbers, green beans, carrots, sweet peppers,

asparagus, and snap peas tossed in a soy-sesame paste• oriental long rice | rice vermicelli tossed with julienne, carrots, zucchini,

cucumbers, minced cilantro, mint, basil, and sweet chili garlic dressing• tabbouleh | bulgur wheat, minced cucumbers, carrots, sweet peppers,

onions, parsley, mint, and lemon juice •Moroccan orzo pasta | scented with cumin, lemon zest, sautéed onions

and parsley• roasted vegetable vindaloo | cauliflower, broccoli, mushrooms, carrots,

parsnips, zucchini, sweet peppers, and vindaloo paste, all roasted in our brick oven• roasted sweet potato salad with toasted walnuts and orange maple

dressing• caprese | local heirloom tomatoes, fresh mozzarella, fresh basil, and

extra virgin olive oil•winter vegetable salad | roasted beets, turnips, and rutabagas with

chervil, baby arugula, goat cheese, local apples, toasted sunflower seeds, and sherry maple vinaigrette• add grilled chicken, grilled flank steak, grilled salmon, tilapia or

grilled prawns | 4 each • freshly brewed iced tea, ice water and house baked cookies

claSSic boX luncH | 11Choose From-• roast beef and cheddar on wheat • turkey and provolone on a roll • ham and Swiss on sourdoughserved with condiments, bag of chips, apple, house-baked cookie and bottled watervegetarian and vegan options are available upon request

eXecutiVe boX luncH | 13Choose From-• roast beef with grilled onions, pepper jack cheese and

horseradish mayo on ciabatta• smoked turkey, cheddar, grilled tomato and herb aioli on french baguette• ham, salami and provolone with roasted pepper aioli on multi-grain bread• served with condiments, bag of chips, fresh-cut fruit, side salad,

house-baked cookie and bottled watervegetarian and vegan options are available upon request

SanDWicH montage | 17Choose Three-• roasted portabella mushroom, roasted pepper, boursin cheese and arugula

on ciabatta• roasted leg of lamb, arugula, red peppers, fresh basil and goat cheese on

baguette• Szechuan pepper pork tenderloin, julienne vegetables and hoisin bbq

sauce on a baguette• grilled pear, bleu cheese, local bacon and charred radicchio on focaccia• falafel, red pepper hummus, English cucumber, house pickled turnips, and

tomato in a wrap• triple cream brie with granny smith apples, toasted walnuts and

strawberry jellyserved with a side salad (coleslaw, macaroni salad, carrot raisin salad or similar)freshly brewed iced tea, ice water and house baked cookies

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american biStro | 20Choose Two-• cocoa-coffee crusted new york strip loin, smashed potatoes

and roasted green beans• honey and lavender smoked local turkey breast, roasted potato, carrot

and parsnip hash, and corn bread• double cut maple pork chops, sautéed greens, candied carrots, and

cranberry jus • seared tilapia fillet, roasted fennel and edamame succotash• Prince Edward Island mussels with garam masala tomato relish and

naan crostini• cheese ravioli with butternut squash, fried sage and toasted walnuts• portobello mushroom Napoleon | layers of grilled vegetables with a

slow roasted tomato, creamy polenta, and roasted red pepper coulis• Pacific halibut, white beans with a lemon grass and ginger broth• roasted cornish game hen quarters, quartered, pea and mint risotto and

candied carrotsfreshly brewed iced tea, ice water and house baked cookies

italian | 17Choose Two-• roasted portabello mushroom lasagna with arugula pesto• cheese ravioli with roasted fennel, caramelized onion, celery,

parsley and parmesan oil• orecchiette with Italian sausage, broccoli rapini and garlic• saltimbocca | chicken breast sautéed with sage leaves, prosciutto and

brown butter• chicken marsala | chicken breast pounded thin and seared, served with a

cremini mushroom marsala sauce• grilled tuna steaks with fresh puttanesca relish and lemon orzo• linguini ala vongole (clams)• Caponata | eggplant stew with fresh mozzarella and ricotta cheese calzone all served with our special garlic breadfreshly brewed iced tea, ice water and house baked cookies

orient | 18Choose Two-• hoisin and sriracha marinated pork skewers over gingered butternut squash• salt and pepper prawns• spicy shredded chicken and pickled julienne vegetable kimchi with

jasmine rice and lettuce cups• steamed Pacific cod with soy, ginger, garlic, green onion, and Chinese

broccoli• tilapia fillet with sweet plum glaze and dry fried green beans• shiitake mushrooms and bok choy with fermented black beans and ginger• kung pao tofu with vegetables• thai basil stir fry with potato, squash and sweet peppersserved with steamed rice and lo mein noodlesfreshly brewed iced tea, ice water and house baked cookies

meXican | 17Choose Two-• carne asada | marinated and grilled flank steaks with caramelized onions

and peppers• al pastor | grilled pork steaks marinated in chiles, onions, garlic, orange

and lime juice• Yucatan chicken | achiote, a Yucatan condiment, rice vinegar, orange juice,

ginger, garlic, cilantro and a touch of soy sauce• open faced tamale | roasted butternut squash, pumpkin seeds and

goat cheese• chipotle and orange soy protein | with garlic, chipotle chiles, orange juice

and cilantro, served with warm corn tortillas and salsa fresca• pumpkin seed crusted tilapia fillets, with a squash sauté (calabasitas)• grilled chile rellenos | mild poblano chiles filled with rice, spelt, queso

fresco, roasted pecans, local corn, sweet peppers and fresh herbs. served with quinoa and cumin-cinnamon scented black beans, salsa verde, salsa fresca, lime pickled onions and cilantrofreshly brewed iced tea, ice water and house baked cookies

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meDiterranean | 17Choose Two-• pita bar | chickpea falafel and sliced grilled chicken breast served with pita

bread and toppings including tzatziki, diced tomatoes, shredded lettuce and chopped onions• balsamic braised chicken breast with grilled vegetables• roasted chickpeas with wilted garlic spinach, cherry tomatoes, rosemary,

and feta cheese• baked moussaka | ground sausage and grilled eggplant layered in a casserole

with savory béchamel custard • angel hair pasta and clams with olive oil and fresh herbs• baked halibut with cherry tomatoes, basil and manzanillo olives• baked sardines with roasted red pepper and tomato pepperonata sauce• grilled lamb skewers with cherry tomatoes, mint, and citrus couscous• served with bowls of hummus, baba ghanoush, bulgur tabbouleh,

marinated olives, and pita chipsfreshly brewed iced tea, ice water and house baked cookies

eaSt inDian | 17Choose Two-• tandoori chicken | local chicken marinated in yogurt, paprika, cumin, tur-

meric, coriander, cardamom and ginger, roasted in our brick oven till lightly charred and garnished with onions• chicken tikka masala| an English version of curry with marinated and

roasted chicken stewed in coconut milk, tomatoes and onions garnished with fresh cilantro• local lamb vindaloo | a traditional meal of roasted lamb strips in a goa, a

paste of ginger, garlic, chiles, coriander, cumin, and cayenne with sliced tomatoes and red onions•masoor dahl | a staple of most Indian diets, made with red lentils, coconut

milk, garlic, ginger, cilantro and jalapeno chiles • aloo gobi | diced potatoes, cauliflower, sweet peppers and cumin seeds

tossed in garam masala and roasted in our brick oven• saag paneer | spinach and paneer cheese, fenugreek, garam masala, ginger

and turmeric served with fragrant basmati rice, naan (flatbread) and cucumber mint yogurt saucefreshly brewed iced tea, ice water and house baked cookies

appetizer oFFeringS

AMBIENT APPETIZERS | serves 25

Vietnamese summer rolls with sirracha and hoisin | 45

maki sushi rolls | 50California: avocado, cucumber and crab rollkappa | pickled daikon or cucumber rollNew York | cream cheese, smoked Arctic char and cucumber

house made chips | 35beet, yukon gold, russet and sweet potato chips seasoned with an array of flavors: harissa, jerk, curry, garlic and black pepper

vegetable lavash | 30Armenian cracker bread, cream cheese, grilled vegetables and spinach

Mediterranean meze | 40falafel, hummus, baba ganoush, olive tapenade, caponata and pita

bacon wrapped grissini | 45bacon strips dredged in sugar and wrapped around a thin breadstick and baked

tomato and fresh mozzarella bruschetta | 35diced tomato, diced mozzarella and chopped fresh basil on a crispy garlic crostini with a balsamic reduction drizzle

seared ahi tuna | 50blackened tuna slices with a toasted sesame vinaigrette, grilled pineapple relish and crispy onion straws

prosciutto wrapped and grill kissed cantaloupe | 45drizzled with balsamic reduction

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Hot appetizerS | serves 50

sriracha and hoisin chicken skewers | 75with toasted sesame seeds and green onions

barbecued duck sopes | 95fresh corn masa formed into cups and lightly fried, filled with a duck confit and chipotle barbecue sauce

coconut crusted prawns | 95house prepared sweet chili garlic sauce

assorted sliders | 80blackened chicken, local lamb burgers, local beef burgers, meatball, and bratwurst

mini crab cakes | 90with roasted red pepper crème fraiche and green onion

smoked salmon toast | 85with dill crème fraiche

seared duck breast on stuffing crisps | 95with a sage and cranberry chutney

filet of beef rosemary skewers | 951oz filet with red onion marmalade and an orange segment

pizzette flatbreads | 75assorted mini pizzas with unique toppingsarugula pesto, feta, and grape tomatoeslocal chicken, bacon, and smoked goudahoisin and duck confit local corn, gorgonzola, and kale

SWeet anD SnacK oFFeringSserves 10

assorted cookies | 15chocolate chip, oatmeal raisin, peanut butter, and white chocolate macadamia nut

almond florentine crisps | 15 house prepared trail mix | 20

dried fruit assortment | 30

yogurt covered pretzels and yogurt covered peanut clusters | 40

mixed nuts w/ peanuts | 30

cakes | chocolate or vanilla cake with chocolate or vanilla buttercream• half sheet cake 70 | serves max 48 guests• full sheet cake 130 | serves max 96 guests