A server offering a tray of passed hors d’oeuvres to a laughing guest at a wedding reception

Off-site catering · Milwaukee

The food is the whole point.

Our chefs cook your menu at your venue from the mobile kitchen; our servers carry it and our bartenders pour. Weddings, corporate events and the parties in between.

Request a quote See the food

Straight off the truck

What lands on the table.

Every one of these is a dish we have served. Each opens its course on the menu.

A fillet of crisp-skinned salmon over tabbouleh on a white plate
Salmon
Six golden arancini on a black plate around a nest of dressed greens
Arancini Bites
Caprese skewers with balsamic and torn basil on a passing tray
Caprese Skewers
A tray of steak crostini with horseradish cream
Steak Crostini
Greens with sliced apple, dried cranberries, pecans and goat cheese on a slate plate
Apple Cranberry Salad
Butterflied shrimp fanned around dressed greens on a white plate
Butterfly Shrimp
Breaded eggplant rounds under marinara and shredded mozzarella in a black bowl
Eggplant Parmesan
A grazing board of cheeses, pears, walnuts and breadsticks
Grazing tables
A Caesar salad with croutons on a white plate
Caesar Salad

The menu

Six courses to build from.

Choose from each, or send Alexa the headcount and let her build it.

Grazing Tables

  • Farm Stand Table
  • Mediterranean Table
  • Seasonal Grazing Table
  • Wisconsin Grazing Table
All grazing tables

Sides

  • Truffle Mashed Potatoes
  • Fried Brussels Sprouts
  • Béchamel Mac & Cheese
  • Asparagus
All sides

The full menu

Cooked where it is eaten

The kitchen comes to the room. The food does not travel.

Most caterers cook across town and hold the food in a hot box. We park the mobile kitchen, our own truck with a full cook line, at your venue and cook the mains and sides there, fired when the room is ready.

Your venue does not need a kitchen, power or water. Somewhere legal to park within reach of the room and a route in for the food is all it takes.

Four cooks working the line inside the Cream City mobile kitchen, one at the service window
Fired the moment the room says go.

Four ways to serve it

Pick the service style. The cooking is the same.

A server holding a tray of bacon-wrapped bites at a reception

Cocktail reception

Hors d’oeuvres on the move and a full bar working the room. From 25 guests to 300 or more.

Best for mingling
A guest serving salad and flatbread from white bowls with tongs

Buffet

Chef-attended lines, mains and sides cooked on site. From 40 guests to 400 or more.

Best for range
A plated main course finished by the Cream City Catering kitchen

Plated dinner

Coursed, individually plated, served to seated guests. 40 to 250.

Best for formality
Long wooden tables set with shared boards, herbs in pots and plates, outdoors

Family style

Shared platters brought to each table and passed hand to hand. 30 to 200.

Best for warmth

Outside those numbers? Ask anyway. Most answers are yes.

See the menu Compare the styles

The day

The trays start moving the second the doors do.

Kitchen parked. Room set. Nobody waiting on either.

A bride and groom smiling at their head table with plates in front of them and a floral arch behind
Dinner is down; the room is still moving.
A server in a black polo pouring water from a silver pitcher into a stemmed glass in a room with a brass chandelier
Pouring water before service

One team

Kitchen, floor and bar from the same company.

Our chefs cook it, our servers work the room and our bartenders pour. Alexa builds the proposal and is your contact right through the day; Reid runs the floor.

Allergies, gluten-free, vegetarian, vegan and religious requirements go into the menu with the headcount, so a restricted guest gets a proper plate, not a substitution.

How it works

Five details. We do the rest.

Send the date, guest count, venue, service style and whether you need a bar. You get an itemized proposal, not a range, and Alexa answers, usually the same day.

Before the day we arrange parking for the kitchen, the route in and the timeline with your venue.

Request a quote Wedding planning tools Corporate Rehearsal dinners

One building, one call

Everything around the dinner, one call.

The dinner is this page. The night before, the beds and the ride are the same group: Oak Barrel’s second floor, five apartments above it, and our own shuttles.

Rehearsal dinner

  • Oak Barrel Public House, the whole second floor
  • 30 to 180 guests, family style, the night before
Rehearsal dinners

Rooms upstairs

  • Third Street Retreat: five apartments above Oak Barrel
  • Two bedrooms and two baths each, sleeping 12 to 16
Third Street Retreat

Questions

Off-site catering, answered.

A long table set with white cloths and glassware in a brick and timber loft under chandeliers, before the guests arrive
The room, set before the guests arrive
What does off-site catering cost in Milwaukee?

The price comes from your headcount, menu and service style; Alexa sends an itemized proposal. For scale, FlashCater puts Milwaukee full-service events at $24 to $55 a head and up.

Does the venue need a kitchen?

No. A hall with nothing but a sink is a normal job. Drop-off and pick-up orders are the exception: those are cooked in our kitchen.

How far will you travel?

Anywhere your venue sits in Milwaukee, Waukesha, Ozaukee, Washington or Racine counties. Farther out is quoted case by case; ask Alexa.

How far ahead should we book?

Weddings, nine to twelve months for a peak Saturday and three to six off-peak. Office events, three to four weeks for a lunch and eight to twelve for a hundred guests with staff.

Do you bring the staff and the bar?

Yes. Same crew end to end, on one proposal and one invoice. Bar packages are quoted with the menu.

Do you have a room of your own?

One. Oak Barrel Public House’s second floor, downtown, takes 30 to 180: the usual answer for a rehearsal dinner or a party without a venue.

Next step

Tell us the date, the headcount and the venue.

Request a quote

Or call Alexa directly at 414-518-6746