324 West College Ave. State College, PA 16801
Offering a Distinctive Experience for a Discerning Client
Offering a Distinctive Experience for a Discerning Client
Our catering represents the modern culinary fashion of global fusion as well as the best of traditional fare. We are committed to providing our clients with innovative cuisine made with the freshest ingredients, and an experience heightened by exceptional service. Whether an intimate dinner in your home, company event, tailgating bash, wedding day celebration, or holiday party, Zola offers complete full service catering services tailored to meet your every need. Allow our experienced event planner and professional management arrange every detail on your behalf. Meet with us to design a custom menu tailored to your tastes and budget. For more information, please email paul@zolabistro.com or call (814) 237-8474
Below are some sample menus from past events. Please note that we enjoy creating custom menus for each event. If you would like to schedule a meeting to discuss your menu, personalized for your event, please do not hesitate to contact us.
Cocktail-Style Event for 60
Passed and Stationary Hors d?oeuvres
Fresh Vegetarian Spring rolls with Noodles and Basil with Hosin Sauce
Mushroom Strudel
Grilled Shrimp, Pineapple and Pepper Skewers
Mini Crab Cakes with Red Pepper Remoulade
Korean-Style Beef Skewers
Sesame Chicken Sate with Peanut Sauce
Baby New Zealand Lamb Chops
Filet Mignon Crostini with Horseradish Sauce
Lentil Samosas with Red Chili Aioli
White Bean-Mint Salad in a Phyllo Shell
Whole Filet of Poached Salmon with Dill Cream, Red Onion, and Capers
Imported and Domestic Cheeses with Fresh and Dried Fruits, Toasted Walnuts, and Croutons
Basic Buffet Dinner for 100
Baby Greens Salad with Gorgonzola, Pears, Sugar Roasted Walnuts and Mustard Vinaigrette
Assortment of Olive, Pain Rustique and Sourdough breads with Butter
Bacon-Wrapped Chicken Breast Stuffed with Banana Nut Bread with an Apple Cider Sauce
Grilled Salmon in a Mustard Marsala Sauce
Ricotta Gnocchi with Basil Pesto and Roasted Mushrooms
Standing Rib Roast with Natural Jus
Garlic Mashed Potatoes
Balsamic Stewed Chickpeas
Sauteed Broccoli
Buffet with Cocktail Reception for 30
Hors d?oeurves for Cocktail Hour
Mushrooms Stuffed with Crabmeat and Scallions
Pork and Cabbage Dumplings
Brie Dumplings with Mango Coulis
Mini Vegetarian Egg Rolls
Buffet
Cous Cous and Mint Salad
Flatbread
Curried Lentils with Tofu
Breast of Chicken with a Coconut-Lemongrass Sauce
Thai-Style Shrimp with Ginger and Lime
Soba Noodles
Dessert
Chocolate Strudel with Almonds and Cinnamon Sugar
Apple Stuffed Crepes
Formal Sit-down Dinner for 110
Hors d?oeurves during Cocktail Hour
Crab and Gruyere Cheese Crostini
Mini Meatball Parmesan
Proscuitto Wrapped Figs
Artichoke and Serano Ham Soup Shooter
Breads
Roasted Garlic and Rosemary Olive Oil
Appetizer
Pumpkin Tortellini with Toasted Hazlenuts and a Vanilla Beurre Blanc
Salad
Boston Bibb Salad with Pear Vinaigrette, Candied Pecans, Pears and Gorgonzola
Entree Selections
Dover Sole with Lemon and Butter, Sugar Snap Peas and a Lemon Cous-Cous
Filet Mignon with Potato Gratin and Caramelized Onions with an Applewood Bacon Red Wine Sauce
Dessert Selections
French Toast Croissant
Frozen Yogurt with Fresh Berries
Assortment of Cookies and Petit Fours