Wolfgang Puck Catering At The NEWSEUM T

Wolfgang Puck Catering at the 

NEWSEUM 

555 Pennsylvania Avenue, NW 

Washington, DC 20001 

t: 202.292.6253 

www.wolfgangpuckcatering.com 

t. 202.292.6253 | www.wolfgangpuckcatering.com

eakfast 

BUFFET BREAKFAST 

the capital continental | $24 

freshly baked pastries, bagels 

butter, preserves, and cream cheese 

the season's freshest fruits and berries 

homemade granola and vanilla yogurt 

orange and grapefruit juice 

coffee, decaffeinated coffee, and herbal tea 

comes with 

freshly baked pastries, bagels 

butter, preserves, and cream cheese 

orange and grapefruit juice 

coffee, decaffeinated coffee, and 

herbal tea 

the daily special | $ 32 

scrambled eggs with farmer’s 

cheese 

applewood smoked bacon 

country style potatoes with 

peppers and onions 

the season's freshest fruits and 

berries 

the southerner | $38 

blueberry and buttermilk pancakes with 

maple syrup 

corned beef hash 

poached eggs with creole hollandaise 

country style potatoes 

apple wood smoked bacon 

headliner | $38 

sourdough french toast with powdered 

sugar and maple syrup 

wild mushroom quiche with sautéed 

spinach and vermont cheddar cheese 

scrambled eggs with fresh basil and 

tomatoes 

smoked wild salmon platter with sliced 

onions, sliced tomatoes, and capers 


enhancements 

breakfast continued 

enhancements 

fruit and yogurt smoothies | $ 5 

homemade granola| $ 5 

cottage cheese | $ 4 

maple sausage links | $ 5 

applewood smoked bacon | $ 5 

honey cured ham, grilled | $ 5 

oatmeal served with 

(raisin, granola, chocolate chip, brown sugar, peanut butter, milk, honey) | $ 5 

individual bowls of cereal and milk | $ 4 

assorted breakfast tarts and quiches | $ 4 


seated breakfast 

PLATED BREAKFAST 

plated entrée 

kindly select 1 

traditional eggs benedict | $31 

spinach, mushroom, and egg frittata | $31 

chesapeake bay frittata | $36 

traditional buttermilk pancakes with pure vermont maple syrup and bacon | $34 

almond crusted french toast with pure vermont maple syrup and chicken apple 

sausage | $34 

classic quiche lorraine | $29 

sides 


home fries 

sweet potato and yukon gold potato hash 

cottage fries 

includes: 

basket of pastries: freshly baked pastries, bagels served 

with butter, preserves, and cream cheese 

orange juice 

coffee service 


snack break 

SNACK & BREAK SELECTIONS 

fruit “sundae” bar | $ 16 

breakfast breads: banana, zucchini, double chocolate, cranberry oat, 

butter pound cake 

toppings: the season’s freshest fruits and berries, dried fruits, nuts, 

crumbled granola 

sauces: chili chocolate, homemade raspberry preserves, vanilla yogurt, 

strawberry compote 

energy burst | $15 

homemade trail mix 

fresh granola and yogurt parfaits 

energy bars 

spiced plantain chips 

assorted fruit display 

theatre snacks | $ 15 

individual bags of freshly popped popcorn and 

candy: 

popcorn: caramel, triple cheddar, classic butter, 

rosemary-parmesan 

candy: snow caps, twizzlers, junior mints, gummi 

bears 

game day | $14.50 

warm jumbo pretzels with german mustard 

spicy mixed nuts 

boxes of crackerjacks 

freshly popped popcorn 

chesapeake bay spiced chips 

beverages 

coffee, decaffeinated coffee 

herbal teas | $48 per gallon 

assorted soft drinks | $ 4 

still and sparkling mineral water | $ 3 


snack break 

SNACK & BREAK SELECTIONS 

organic garden | $14 

assortment of locally grown organic vegetables 

herbed garlic yogurt sauce 

assorted hummus: lemon, red pepper, black olive 

toasted flat bread 

milk and cookies | $ 13 

cookies: chocolate chip, oatmeal raisin, white chocolate, and cherry 

chocolate brownies 

peanut butter blondies 

whole milk, chocolate, 2%, non-fat milk 

the gourmet | $ 16 

imported cheese with marmalades, compotes, regional mustards 

charcuterie board – imported soprasetta, coppa, bresaola, prosciutto 

spicy tomato relish, house cured olives, sweet pickle chips 

house baked breads 

beverages 

coffee, decaffeinated coffee, and herbal teas | $48 per gallon 

assorted soft drinks | $ 4 

still and sparkling mineral water | $ 3 


plated lunch 

CLASSIC PLATED LUNCH SELECTIONS 

option # 1 | $45 

french green bean salad, sundried tomato pesto vinaigrette 

harisa-honey glazed airline chicken breast baby vegetables, artichoke and roasted tomato ragout 

pineapple tartan with caramel sauce 

comes with 

assorted wolfgang puck breads 


herbal teas 

add freshly brewed iced tea | $ 3 

option # 2 | $ 44 

goat cheese and roasted red beet stack with roasted hazelnuts 

and citrus shallot vinaigrette 

roast airline chicken breast, white and green asparagus bundle, 

yukon gold potato puree and poultry demi glace 

kahlua cream tiramisu 

option # 3 | $ 54 

tomato caprese with fresh mozzarella 

pan seared chesapeake bay rockfish, celery root 

puree, baby vegetables and a orange-fennel 

nage 

option # 4 | $ 54 

roasted vegetable salad, citrus-shallot 

vinaigrette 

herb crusted striped bass, artichokepotato 

puree, asparagus, sundried 

tomato pesto, truffle-tomato vinaigrette 

pecan tart served with kentucky 

bourbon ice cream and caramel sauce 

option # 6 | $ 47 

mixed baby greens with warm virginia goat cheese timbale 

served with candied hazel nuts, port wine vinaigrette 

oven roasted pacific salmon à la grecque 

fresh fruit tart - grand marnier pastry cream and 

vanilla bean sauce anglaise 

option # 5 | $ 55 

caesar salad with tomato basil bruschetta 

and creamy garlic dressing 

maryland style petite filet mignon topped 

with lump crabmeat, wild mushroom and 

roasted corn ragout, virginia goat cheese 

mashed potatoes, local asparagus and red 

pepper buerre blanc 

warm valrhona chocolate cake with 

espresso ice cream 

individual chocolate marquise served with grand marnier sauce 

anglaise 

option # 7 | $ 50 

traditional caesar salad 

all natural cote de boeuf with braised celery, sweet onions, pommes 

aligot, bordelaise sauce 

warm valrhona chocolate cake with espresso ice cream 


lunch buffet 

LUNCH BUFFET 

bistro | $ 50 

salads - kindly select 3 

heirloom tomato caprese 

roasted red beet and herbed goat cheese, candied hazelnuts, citrus shallot vinaigrette 

baby field greens with roma tomato wedges, belgian endive and balsamic vinaigrette 

penne pasta salad tossed with broccoli rabe, roasted red bell peppers, red onions, 

tomatoes and fine herb vinaigrette 

red bliss potato salad with whole grain mustard dressing 

grilled asparagus salad with citrus vinaigrette garnished with toasted pine nuts and frisee 

chopped vegetable salad 

traditional caesar salad with aged parmesan cheese 

the wedge salad, iceberg lettuce, crumbled maytag bleu cheese, bacon 

greek salad, garlic marinated gulf shrimp, kalamata olives, feta cheese, red onion, greek 

herb vinaigrette 

traditional cobb salad 

tuscan grilled vegetable salad , garlic herb vinaigrette 

baby spinach and arugula salad, goat cheese timbale, grilled portobello mushrooms, 

kalamata olives, artichoke-oregano vinaigrette 

petite asian greens, bean sprouts, snow peas, mushroom soy 

galangal vinaigrette 

three cheese filled tortellini salad, pesto vinaigrette 

entrees – kindly select 3 

sweet pea ravioli tossed with goat cheese and mascarpone cream sauce 

white corn agnolotti tossed in a sage butter sauce 

chicken and penne pasta tossed in pesto cream sauce 

homemade short rib ravioli 

chesapeake crab manicotti with roasted sweet corn and three cheese sauce | $5 

additional 

beef braciola served with artichoke and mushroom ragout 

roasted striped bass with pomodoro sauce | $3 additional 

tuscan chicken roulade 

comes with 

chicken florentine roulade 

antipasto platter 

eggplant neapolitan 


miniature desserts 

the season’s freshest fruits and berries 

coffee, decaffeinated coffee, and herbal teas 



lunch buffet 

LUNCH BUFFET 

spago | $ 58 


baby greens with tomatoes, endive, house vinaigrette 

chopped vegetable salad with shaved parmesan 

haricot vert with goat cheese, baby greens, pine nut vinaigrette 

field green salad with herbed goat cheese, balsamic vinaigrette 

arugula and radicchio with shaved parmesan, red wine vinaigrette 

spinach salad with roquefort cheese, candied walnuts, red onions, warm balsamic vinaigrette 

tomato, red onion, and cucumber with fresh basil, balsamic vinaigrette 

french green beans, goat cheese, organic baby greens, pine nut vinaigrette 

asparagus salad with endive, baby arugula, tomatoes, roquefort, balsamic vinaigrette 

entrees - kindly select 3 

roasted garlic chicken with rosemary jus 

buttermilk fried boneless chicken breast 

wild striped bass with lemon and caper sauce 

provençal wild salmon with tomato basil relish 

herb crusted pacific halibut with yellow pepper nâge 

steak frites with béarnaise sauce 

hanger steak with gorgonzola cheese, watercress, balsamic 

marinated new york strip with maui onions and cabernet butter 

sauce 


basil potato purée 

herbed creamy polenta 

sautéed garlic spinach 

sautéed baby vegetables 

oven roasted yukon gold 

potatoes with rosemary 

comes with 


miniature desserts 


coffee, decaffeinated coffee, and herbal 

teas 



lunch buffet 

LUNCH BUFFET 

classic | $ 50 

chopped farmers market vegetable salad 


penne pasta with sundried tomatoes, pecorino cheese, basil tossed in balsamic 

vinaigrette 

pan roasted airline chicken breast, rosemary infused poultry jus 

almond crusted pacific salmon medallions, pinot noir buerre blanc yukon gold 

potato puree 

sautéed seasonal vegetables with pesto 

miniature friandise (mini french pastries) 

strawberry short cake 

cobbler (choice of peach, apple, pear or mixed berry) 

classic deli | $ 45 


comes with 

the season’s freshest fruits and 

berries 

freshly baked cookies and 

desserts 


herbal teas 



tomato and mozzarella caprese with aged balsamic vinegar and 

ardoino extra virgin olive oil 

tomatoes with roquefort cheese, sweet onions, basil, aged balsamic 

vinegar and ardoino extra virgin olive oil 

marinated cucumber and red onion with dill vinaigrette 

pasta salad with rapini, roasted bell peppers, red onion, tomatoes all 

tossed in herb vinaigrette 

red bliss potato salad with whole grain mustard dressing 

design your own sandwich 

honey glazed ham, smoked turkey breast, roast beef 

sliced cheddar, swiss and provolone cheese 

assorted rolls, and breads 

lettuce, tomato, sliced red onion and pickles 

dijon mustard, brown mustard and mayonnaise 


lunch buffet 

french quarter | $ 50 

caesar salad with a cajun twist 

bourbon street tortellini salad, creole dressing 

baby spinach salad with apple wood smoked bacon dressing 

comes with 

the season’s freshest fruits 

and berries 

assorted wolfgang puck 

breads and cajun corn bread 

coffee, decaffeinated coffee, 

and herbal teas add freshly 

brewed iced tea | $ 3 

jambalaya from the bayou featuring hanger steak au poivre, 

pepper crusted hanger steak, red wine-garlic sauce 

red beans and rice 

sautéed seasonal vegetables 

strawberry short cake 

pecan pies and lemon bars 

cobbler (choice of peach, apple, pear or mixed berry) 

international | $ 58 


cous cous salad, white balsamic vinaigrette 

stir fry vegetable salad, soba noodles, teriyaki and scallion dressing 

black bean and roasted sweet corn salad with chipotle vinaigrette 

tabouleh salad 

saffron orzo pasta salad 

niçoise salad, balsamic dressing 

entrées - kindly select 3 

harissa honey glazed chicken salad, orange blossom and honey vinaigrette 

three pepper-jicima salad, cilantro lime vinaigrette 

basmati and wild rice salad, roasted garlic-coriander vinaigrette 

chinois chicken salad with bean sprouts, peanuts, ginger-lemongrass dressing 

thai beef salad, galangal-soy vinaigrette 

asian noodle salad, sweet chili dressing 


international buffet continued 

lunch buffet 

entrée kindly - select 3 

tunisian style paella 

chicken saltimbocca, mascarpone risotto 

pacific salmon stuffed with sautéed spinach wrapped in puff pastry, champagne 

butter sauce 

pan seared rockfish à la grecque, herbed basmati rice | $3 additional 

kessler ripcken, spaetzle, jager sauce (seasonal) 

aztec style chicken breast, basmati rice pilaf 

chicken marsala 

comes with 

beef goulash, herb egg noodles 

garden baby vegetables tossed in herb pesto 

curried lamb ragout, jasmine rice 

seasonal fresh fruit display 

stuffed salmon florentine wrapped in puff pastry assorted international miniature pastries 

rice pudding 

apple or pear strudel 

assorted wolfgang puck breads and cajun corn bread 

coffee, decaffeinated coffee, and herbal teas 


postrio | $ 50 

mixed greens with orange vinaigrette and shaved red onions 

panzanella salad - grilled zucchini, grilled red onion, red and yellow 

cherry tomatoes, green and black olives, toasted rustic bread 

crostini, fresh basil, and red wine vinaigrette 

chicken marsala with farm mushrooms and marsala wine sauce 

sliced leg of lamb with rosemary and roasted garlic, natural lamb jus 

eggplant parmesan with vine ripened tomatoes, fontina, and 

parmesan cheeses 

penne pasta with broccoli florets, sundried tomatoes, garlic, and 

olive oil 

rapini sautéed with ardoino extra virgin olive oil and smashed garlic 

tiramisu garnished with edible chocolate spoons 

comes with 

miniature pistachio crusted cannoli 

assorted wolfgang puck breads dark and white chocolate dipped biscotti 


coffee, decaffeinated coffee, and herbal 

teas 



hors d’oeuvres 

PASSED CANAPÉS AND HORS D’OEUVRES 

kindly select 3 hot and 2 cold varieties at $13 per person for 1 hour 

cold - canapés 

or 5 hot and 2 cold varieties at $30 per person for 2 hours 

mediterranean onion tart with tomato confit, goat cheese mousse and black olive puree 

lemon herb blini with house smoked salmon, american caviar and crème fraiche 

glazed hamachi served on sticky rice balls topped with japanese guacamole | $2 additional 

curried chicken salad on brioche topped with pineapple salsa 

rare roast tenderloin on rye with caramelized onions and horseradish sour cream | $2 

additional 

house smoked salmon on persian cucumber with american caviar 

stuffed baby artichokes with shrimp, brioche herbs and lemon aioli 

watermelon cubes with french feta, tarragon and balsamic syrup 

tataki salmon rolls with celery root mousse wrapped in daikon radish paper and topped with 

caviar 

prosciutto beggars purses stuffed with truffled mascarpone cheese, chive ribbon 

sesame miso cones with tuna tartar 

chinois chicken salad on wonton shell 

hamachi sushi sphere with wasabi caviar | $3 additional 

vietnamese vegetable spring rolls with chili soy dipping sauce 

spicy szechuan beef rolled with diakon and carrot 

baby red bliss potatoes stuffed with va ham mousse 

ratatouille and goat cheese filled savory tarts 

vegetable sushi rolls with soy wasabi drizzle 

satays, skewers and kebobs 

chicken satay with peanut sauce 

beef satay with ginger soy glaze 

curried lamb satays with yogurt dipping sauce 

salmon satays with tomato-orange marmalade 

shrimp satays with tepan-yaki glaze | $2 additional 

plantain crusted chicken skewers with ancho chili dipping sauce 

harisa glazed lamb kebobs 

marinated chicken kebobs, cucumber raita dipping sauce 

hawaiian pork kebobs with maui barbecue sauce 

lobster and vanilla bean tempura with vanilla-pineapple sauce 

tempura prawns with black bean-ginger vinaigrette 



sliders - hot 

mini prime cheeseburgers, aged cheddar, rémoulade sauce, brioche bun 

maryland crab slider, chesapeake aioli, sweet potato brioche bun 

lobster burger, mango ketchup, poppy seed brioche bun | $2 additional 

bavarian slider, mini weisswurst burger, muenster cheese, bavarian 

sauce, onion brioche roll 

sliders - cold 

crab and mango salad, mini brioche hot dog bun 

caprese slider, fresh mozzarella, roma tomato, basil pesto, brioche bun 

seared ahi tuna slider, miso aioli, sesame seed brioche bun 

house smoked salmon pastrami, red onions, caper cream cheese, poppy seed 

brioche bun 

spoons and shooters - cold 

shrimp bloody mary shooters with micro celery leaves 

gazpacho shooter lump crabmeat and avocado crema 

spoons and shooters - hot 

mango shooters garnished with lobster meat | $2 additional 

organic tomato soup shooter 

traditional panamanian ceviche shooters | $2 additional 

crab bisque shooters 

salmon tartar in asian spoon with fried wonton garnish 

lobster bisque shooters 

asparagus crab salad with galangal vinaigrette in a demitasse spoon 

oyster stew shooters 

wolfgang puck butternut squash shooters 

a taste of veal oscar in a demitasse spoon | $2 additional 

braised short rib of beef topped with blue cheese cream cigars and savory lollipops 

cajun barbecued oysters served over chiffonade of baby 

spinach, pickled red onions and topped with bleu 

cheese dressing, fried sweet potato | $2 additional 

truffle mac and cheese with madeira sauce on asian 

spoon 

pomegranate currant glazed share ribs with wasabi 

spaetzel passed in asian spoon 

chinois lamb chops lollipops with cilantro 

mint vinaigrette 

lobster corn dogs with ginger lime aioli 

cilantro chicken lollipops with black bean aioli 

gorgonzola potato cigars 

sweet potato cigars with roasted apple and 

thyme sour cream 

lobster, goat cheese and potato cigars, chive 

crème fraiche | $2 additional 

mushroom cigars with mascarpone 

cappuccino dipping sauce 



PASSED HOUSE SPECIALITIES 

cauliflower pancakes with spicy onion relish 

wild mushroom turnovers with garlic aioli 

potato samosa with plum tamarind relish 

assorted wolfgang puck pizzas 

chicken tandoori cups with raita 

roasted chinese duck, shizo leaf and mango rice paper rolls 

vegetable empanadas with avocado salsa 

tomato confit and basil mousse in parmesan tuille 

goat cheese turnovers with caramelized onions 

duck empanadas with chipotle dipping sauce 

chicken empanadas with pico de gallo 

maryland crab cakes with old bay aioli 

roast lamb loin on olive bread crostini with oven dried tomato compote 

tortilla chips topped with glazed rock shrimp, sweet corn and peppers 

lobster spring rolls with five spice dipping sauce | $3 additional 

vegetable spring rolls with apricot mustard 

peking duck in moo shu pancakes with hoisin sauce 

spicy thai style crab wontons with galangal soy dipping sauce 

pork and green onion pot stickers with ponzu sauce 

shrimp pot stickers with chili soy dipping sauce 

vegetable pot stickers with ponzu sauce 

shrimp shu mai with 5-spice dipping sauce 

pork spring rolls with ponzu sauce 

crispy duck spring rolls with plum sauce 


dinner buffet 

DINNER BUFFETS 

CLASSIC DINNER buffet | $60 

starters - kindly select 3 

caesar salad with sun-dried tomatoes, spicy garlic croutons 


heirloom tomato caprese with fresh mozzarella, basil, olive oil, aged balsamic 

chinois style salad with napa cabbage, mixed greens, radicchio, romaine, carrots, pickled ginger, 

crispy wontons, candied cashews, chicken and honey sesame dressing 

roasted beets, herbed goat cheese, toasted hazelnuts, in a citrus shallot vinaigrette 

field greens with herbed goat cheese, balsamic vinaigrette 

haricot vert salad romaine, iceberg lettuce, garbanzo beans, salami, mortadella, provolone, garlic herb 

dressing 

sweet pea agnolotti with truffled cream sauce 

wild mushroom risotto with truffles and parmesan cheese 

short rib ravioli with brunoise of vegetable mirepoix, demi cream sauce 

entrée - kindly select 3 

aqua pazza (fish in crazy water) snapper filets with tomatoes, garlic, olives 

grilled airline chicken breast with roasted wild mushrooms and rosemary 

infused poultry jus 

herb and mustard crusted leg of lamb with garlic and black olive nage 

marinated hanger steak with maui onions, sautéed mushrooms, celery root 

puree and bordelaise sauce 

slow braised short ribs with caramelized shallot glaze, mustard demi glace 


dinner buffet 

DINNER BUFFET 

CLASSIC DINNER buffet continued 

sides – kindly select 2 

potato gratin 

cauliflower gratin 

celery root puree 

goat cheese and potato puree 

macaroni and cheese 

roasted fingerling potatoes 

seasonal baby vegetables glazed in herb pesto 

sautéed baby spinach with smashed garlic 

butter basted broccolini 

haricot vert with roasted shallot butter 

lemon grass infused jasmine rice 

comes with 

assorted wolfgang puck breads and 

lavash 


herbal teas 

desserts – kindly select 5 

warm chocolate soufflé cake 

buttermilk cake, strawberries and crème fraiche 

vanilla bean panna cotta with seasonal berries and fresh mint 

choice of apple, pear, berry or peach cobbler 

chocolate dipped strawberries 

assorted friandise (mini french pastries) 

citrus tartlets 

ginger cookies 

caramelized lemon tarts 

individual crème brulee 

french apple butter tarts 

assorted dessert lollipops 

pecan tarts 


dinner buffet 

TUSCAN DINNER BUFFET | $68 

heirloom tomato salad with basil aioli, 25 year old balsamic vinegar and 

buratta cheese 

pear and pecorino salad with arugula, pink peppercorns, hazelnut honey 

vinaigrette 

salumi antipasto salad 

stozzapretti pasta topped with wild boar ragout 

sautéed black kale with crispy pancetta, garlic confit 

heirloom bean ragout 

bisteca florentina - rib eye steak, chili flakes, cracked black pepper, fresh 

lemon and italian parsley 

aqua pazza (fish in crazy water) snapper filets with tomatoes, garlic, olives 

pan fried chicken in olive oil with wilted arugula, marinated red onions and 

balsamic syrup 

panna cotta with seasonal berries 

tiramisu 

mini ricotta chocolate chip cannoli 

marinated fresh fruit 

comes with 


lavash 


herbal teas 


dinner buffet 

TRADITIONAL DINNER BUFFET | $65 

butter lettuce cup with oranges, roquefort cheese, niçoise olives, walnuts and 

balsamic vinaigrette 

marinated haricot vert with baby greens, crumbled goat cheese, toasted pine 

nuts and basil vinaigrette 

four cheese tortelloni with vine ripened tomato sauce and basil 

grilled cote de boeuf with sautéed celery and sweet onions, bordelaise sauce 

herb roasted free range chicken breast, mascarpone risotto and sautéed forest 

mushrooms, poultry demi glace 

pan seared striped bass with tomato fennel vinaigrette 

traditional ratatouille 

cauliflower gratin 

yukon gold potato puree 

vanilla bean panna cotta with wild strawberries and fresh mint 

caramelized meyer lemon tarts 

warm chocolate truffle cakes 

individual crème brulee 

french apple butter tarts 

comes with 


lavash 


herbal teas 


dinner buffet 

specialty dinner buffet | $88 

passed hors d’oeuvres 

lobster and vanilla bean tempura, vanilla pineapple sauce 

mini beef sliders 

assorted sushi, wasabi soy dipping sauce 

house smoke salmon served on blinis topped with crème fraiche and caviar 

maryland crab cakes with old bay aioli 

pork and green onion pot stickers, chili soy dipping sauce 

dinner buffet 

vine ripened tomato salad, pickled onion and yuzu basil vinaigrette 

fried long bean salad with candied cashews and tofu 

butter lettuce with thai basil, mushrooms, mandarin oranges and chili vinaigrette 

miso broiled cod, asian vermicelli, orange sesame vinaigrette 

hong kong style salmon mirin nage, topped with caramelized ginger, chilies and onions 

szechuan style new york steak with asparagus, wild mushrooms, szechuan chili sauce and fried lotus root chips 

pan roasted air line chicken breast with caramel soy-garlic sauce served over sautéed spinach 

stir fried vegetables 

brown rice 

wasabi mashed potatoes 

chocolate opera cake 

almond rocca samosa with caramel banana 

chocolate drizzle 

mango rice pudding 

miniature friandise (french pastries) 

cheesecake lollipops 

comes with 


lavash 


herbal teas 


seated dinner 

A LA MINUTE DINNER SELECTIONS 

kindly select one soup, salad or pasta 

one entrée and one dessert for a three course experience 

additional 2 nd and 3 rd courses range from $15.00 - $20.00 

soup 

crab bisque with aged cognac 

sweet corn soup with chicken and green onions 

spring pea soup with sweet maryland crab 

butternut squash soup with nutmeg crème fraiche 

cream of five onion soup 

gingered beef soup with wild mushroom pot sticker 

roasted organic tomato soup with grilled cheese 

chilled watermelon gazpacho with tequila and cilantro 

cauliflower soup with caramelized cauliflower and indian spices 

salad/pasta 

butternut squash risotto with sage and parmesan cheese 

sweet pea risotto with goat cheese cream sauce, pecorino cheese 

goat cheese and roasted beet stack, citrus shallot vinaigrette 

smoked mozzarella ravioli with smooth tomato sauce and topped with chopped wild oregano 

mixed green salad with goat cheese crostini, tapenade and truffled tomato vinaigrette 

layered vine ripened tomato stack, layered with fresh mozzarella and served with micro greens and pesto 

infused olive oil, 25 year old balsamic vinegar 

baby spinach salad with roquefort cheese, candied walnuts, red onions and balsamic vinaigrette 

arugula, watercress, and belgian endive salad with crumbled blue cheese, roasted peppers and 

aged sherry vinaigrette 

field green salad, mascarpone stuffed red wine poached anjou pears, candied hazel nuts and 

port wine vinaigrette 

salad of red and green baby romaine, brioche parmesan crouton, marinated heirloom tomatoes, buratta 

cheese and basil vinaigrette 

tomato tart with goat cheese mousse and micro greens 

gazpacho engelee topped with crab trio, micro greens, ancho pepper oil 


seated dinner 


PLATED ENTRÉE 

POULTRY 

herb roasted organic chicken with red bliss potato cake, lemon garlic infused demi | 

$40 

roast airline breast of chicken with sundried tomato risotto, organic baby 

vegetables, natural poultry jus | $40 

florentine stuffed airline chicken breast, goat cheese mashed potatoes, haricot vert, 

glazed baby carrots, madeira mushroom sauce | $42 

crab and shrimp stuffed chicken roulade sweet corn and mushroom ragout, pesto 

glazed broccolini and herb roasted fingerling potatoes | $46 

FISH AND SEAFOOD 

wild striped bass with triple cream feta and scallion puree, sautéed zucchini, sundried tomatoes, black 

olives, wild oregano, champagne fennel nage | $50 

pan seared barramundi with roasted forest mushrooms, celeriac puree, seasonal baby vegetables with a 

mango nage | $60 

oven roasted bronzini with artichoke and potato puree, seasonal baby vegetables, ginger-mushroom 

vinaigrette | $55 

crab crusted chesapeake rockfish with oven roasted fingerling potatoes, white and green asparagus 

bundle, baby carrots and whole grain mustard butter sauce | $50 

lobster crusted halibut with baby bok choy, jasmine rice, and orange blossom-mirin nage | $55 

maryland crab cakes with corn and sweet potato hash, local asparagus, va viogner butter sauce | $50 

miso glazed pacific salmon with carrot ginger puree, sautéed spinach, red wine beurre blanc | $55 

BEEF, LAMB, VEAL 

filet mignon with local asparagus, dauphinoise potatoes and bordelaise sauce | $54 

ruby veal chop served with roasted garlic and yukon gold potato puree, seasonal baby vegetables, grilled 

forest mushrooms and sauce armagnac | $65 

grilled szechuan style ny strip served with sautéed baby bok choy, wasabi mashed potatoes and spicy 

shallot cilantro sauce | $48 

roast filet mignon with potato galette, sautéed spinach, roasted mushrooms and red wine shallot 

reduction | $54 

grilled chinois rack of colorado lamb with stir fried vegetables, wasabi potato puree and cilantro mint 

vinaigrette | $65 

harisa glazed rack of lamb served with toasted israeli cous cous, artichoke and sundried tomato ragout, 

pesto glazed broccolini, natural lamb jus | $53 


seated dinner 


PAIRED ENTRÉES 

thyme-black pepper marinated filet of beef with bordelaise sauce paired with butter poached lobster, lobster 

mashed potatoes, and asparagus bundle | $65 

petite filet mignon paired with maryland crab cake, pommes aligot, seasonal baby vegetables, chardonnay beurre 

blanc and pinot noir sauce | $57 

duet of petite filet and miso marinated rockfish, baby bok choy, gingered carrots, jasmine rice | $58 

duet of petite filet with herb crusted salmon, baby vegetables, dauphinoise potatoes, pinot noir sauce, 

champagne buerre blanc | $55 

SPECIAL OCCASION 

grilled wagyu london broil with roasted garlic potato mousseline, baby vegetables tossed in herb pesto, natural 

demi glace | $70 

grilled wagyu ny strip steak with dauphinoise potatoes, baby vegetables, cabernet sauvignon sauce | $75 

wagyu short ribs, mascarpone polenta, grilled vegetables, pinot noir and plugra butter sauce | $75 

grilled snake river farms kobe beef with yuzu peppercorn sauce, wasabi purée | $100 

herb crusted carved lamb loin with mint gremolata, braised mustard greens and lentils | $54 

roasted rack of sonoma lamb, potato gratin, rosemary jus | $ 53 

PLATED DESSERT 

wolfgang puck’s sacher torte 

port poached red pears with hazelnut baklava 

glazed brioche donuts with espresso semifreddo 

warm valrhona chocolate cake with espresso ice cream 

chocolate brioche bread pudding with almond krokant 

torte regina – hazelnut chocolate chip torte filled with frangelico zabaglione 

french butter apple tart with fleur de sel caramel ice cream 

tahitian vanilla bean roasted pineapple with coconut sorbet 

crispy soufflé purses with raspberry chocolate ganache and calvados ice cream 

pineapple tartan, vanilla bean gelato, crispy pineapple, tapioca pearls, pulled sugar sticks 


eception displays 

SPECIALITY WOLFGANG PUCK RECEPTION DISPLAYS 

kindly select 3 displays at $50 - 2 hours 

chinois 

chinois style salad with napa cabbage, mixed greens, radicchio, romaine, carrots, 

pickled ginger, crispy wontons, candied cashews, chicken and honey sesame 

dressing 

thai beef salad with marinated beef, carrots, daikon radish, bean sprouts, pickled 

ginger, cucumbers, snow peas, galangal-soy vinaigrette 

grilled teriyaki shrimp, asian noodle salad and sesame snow peas 

szechuan beef with stir fried vegetables 

stir fried rice 

spago 

roasted beets, herbed goat cheese, toasted hazelnuts, in a citrus shallot 

vinaigrette 

heirloom tomato caprese with fresh mozzarella, basil, olive oil, aged balsamic 

pan roasted chicken with garlic sauce 

all natural grilled côte de boeuf with braised celery, sweet onions, pommes 

aligot, bordelaise sauce 

cut 

heirloom apple salad, fennel, red endive, 

medjool dates, marcona almonds, 

parmesan 

grilled pork loin with quince-pear 

compote, roasted baby root vegetables 

pan roasted striped bass, sautéed forest 

mushrooms and fennel nage 

creamed organic spinach 

trattoria del lupo 

caesar salad with romaine, parmesan cheese 

croutons, creamy garlic dressing 

tomato basil risotto with shrimp scampi 

rigatoni with traditional bolognese, peas, and fresh 

parmesan 

aqua pazza (fish in crazy water) snapper filets with 

tomatoes, garlic, olives 

chicken saltimbocca style - chicken roulade stuffed 

with prosciutto ham, gruyere cheese, and sage 

smothered in madeira mushroom sauce 


eception displays 

SPECIALITY WOLFGANG PUCK RECEPTION DISPLAYS 

thai 

glass rice noodles, spicy shrimp, papaya, citrus-mango dressing 

thai spicy beef and grapefruit salad 

bangkok fried rice 

stir fried vegetables with soy, ginger and candied cashews 

steamed black cod in banana leaves with thai spices, jasmine rice 

braised short ribs with panang curry 

southern 

spinach salad, spiced pecans, blue cheese dressing 

buttermilk fried chicken, drizzled with honey 

corn on the cobb with sweet butter 

southern style green beans with applewood smoked bacon, vidalia onions 

mashed potatoes and gravy 

maryland style crab cakes, old bay aioli, fried sweet potatoes 

granny nanny’s jalapeno corn bread 

bistro 


roasted pacific salmon with caramelized fennel, black olive nâge 

marinated hanger steak with maui onions, sautéed mushrooms, celery 

root purée 

antipasto platter 

assorted wolfgang puck breads and lavash 

sweets 

mini custard filled profiteroles 

mini chocolate eclairs 

mini pudding shots – vanilla bean, caramelized banana, pistachio nut 

white chocolate and raspberry mousse tarts 

assorted individual miniature cakes 


everages 

BAR OPTIONS 

non alcoholic beverages 

assorted soft drinks | $4 each 

sparkling and mineral waters | $3 each 

coffee, tea, decaffeinated coffee | $48 per gallon (estimate 20 cups) 

orange and grapefruit juice | $45 per gallon (estimate 20 cups) 

classic brands 

Absolut 

Johnny Walker Red 

Tanqueray 

Seagrams VO Canadian 

Cruzan 

Jim Beam 

Jose Cuervo Silver 

Alize VS 

set price: $18 per person for 1 st hour 

$10 per person for each additional hour 

on consumption: $8 each beverage 

All liquor packages come with 

house red and white wines 

sparkling wine 

domestic and imported beer 

assorted soft drinks 

still and sparkling mineral water 

premium brands 

Ketel One 

Johnny Walker Black 

Tanqueray No. 10 

Gentlemen Jack 

Pyrat Rum 

Makers Mark 

Jose Cuervo Gold 

Remy VS 



on consumption: $9 each beverage 


everages 

beer, wine, soda bar 

beer and wine package bar includes: 

premium white and red house wines, 

sparkling wine, 

imported and domestic beers, 

assorted sodas, 

still and sparkling water 



consumption bar 

classic brand cocktails | $8 each 

premium brand cocktails | $9 each 

house wine | $22 per bottle 

domestic beer | $6 each 

imported beer | $7 each 

soft drinks | $4 each 

still and sparkling mineral water | $4 per bottle 

cordials 

port or sherry 

single malt scotch 

aged cognac 

baileys 

frangelico 

kahlua 

grand marnier 

chambord 

amaretto 

godiva 

sambuca romana 

calvados 

limoncello 

cordials can be added to a bar package: 

$10 per person or 

$12 each based on consumption 


ADDITIONAL ITEMS TO BE CONSIDERED: 

event planning 

OTHER EVENT COSTS: 

SERVICE CHARGE: 

A service charge will ensure quality staff and service at your event. 

* 

NEWSEUM ROOM FEE: 

Room Fee depends on which fabulous space you have chosen for your event. 

* 

KNIGHT CONFERENCE CENTER RENTAL EQUIPMENT: 

For your event in the Knight Conference Center, the Newseum provides all equipment (china, flatware, 

glassware, reception chairs, table (limited quantity), etc.) Rental linens and napkin costs are based on final 

selections. Please estimate $15 - $30 per person exclusive of the 6.0% DC tax. 

* 

NEWSEUM RENTAL EQUIPMENT: 

For your event in the Newseum, we are happy to rent all equipment (china, flatware, glassware, tables, 

chairs, linens, necessary kitchen equipment). Equipment costs are based on final selections. Please estimate 

$47 - $65 per person exclusive of the 6.0% D.C. tax. 

AUDIO VISUAL: 

client to arrange broadcast and audio visual needs with Technical Operations: 202-292-6277, torentals@newseum.org 

* 

VENDOR MEALS: 

$20.00 per person, $11.00 per person flat price for beverages, plus applicable taxes 

* 

VALET PARKING: 

We are happy to assist you with making arrangements for your guests to valet park. You are welcome to contact our preferred vendor 

to make arrangements. 

*Marc Parc – Michael Jasser 202-223-2830 

* 

MARKETING: 

Please note that the Newseum's Marketing department shall approve in advance all written material pertaining to the special event and 

use of the Newseum and WPC logo and/or name. 

Materials are approved by Pam Galloway-Tabb 202-292-6240 pgtabb@freedomforum.org 


event planning 

Planning Your Event with Wolfgang Puck Catering – It’s Whatever You Want 

Our award-winning chefs bring a superior level of creativity and invention to the kitchen. These 

menus are meant to be a jumping off point to start our discussion regarding your event. Our 

experienced and professional catering team is more than happy to modify these menus or 

create something completely unique based on your needs and preferences. Please note that 

certain items may not be available due to factors such as seasonality of produce or depleted 

wine inventories. Not to worry, we will recommend suitable substitutions so you and your guests 

will enjoy the season’s most magnificent flavors and the finest tastes available. 

WELL Wolfgang Puck’s Commitment to the Environment 

We strive to give our customers the freshest, organic and humanely-raised food, the most 

delicious, innovative tastes and the best in genuine hospitality. This includes our commitment to 

provide cage-free/crate-free, certified organic, free range, local, natural and sustainable 

ingredients whenever possible. For more information on Wolfgang’s company-wide WELL 

program, please visit www.wolfgangpuck.com. 

FOOD & BEVERAGE MINIMUMS: 

Newseum 

F&B MIN 

Full Newseum $25,000.00 

Half Newseum $20,000.00 

2nd Floor Private Dining Room (Daytime Only) $1,000.00 

Knight Conference Center 

F&B MIN 

7th Floor Conference Level $5,000.00 

Conference Room 702 & 703 $1,000.00 

Conference Room 704 $1,000.00 

Conference Room 705 & 706 $4,000.00 

Conference Room 709 $100.00 

8th Floor Conference Level $4,000.00 

Conference Rooms 802, 806, 807 $2,750.00 

Conference Room 806, 807, 808, 811 $3,000.00 

Conference Room 807, 808, 811 $1,500.00 

Conference Room 811 $250.00 


NEWSEUM 

555 PENNSYLVANIA AVE, NW | WASHINGTON, DC, 20001 

t. 202.292.6253 | www.wolfgangpuckcatering.com

Wolfgang Puck Catering At The NEWSEUM T

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