Menu for May 21st

Hot Entrée Menu $9.95 per person

Chicken Marsala

Wild Rice Pilaf

Green Bean Almandine

$8 Bottles of Cabernet, Merlot, Pinot Noir, Chardonnay and Moscato

Sandwich and Salad Combo $6.50 per person

Club Sandwich

Spinach Salad with raspberry vinaigrette

*Add a bag of Lays chips for $0.50

Free Delivery or Curbside Pickup between 11am – 5:30 pm

*order by 4pm the day of or in advance

Credit Card payments over the phone only

10% of sales will be donated to local food banks and shelters.

Menu for May 19th

Hot Entrée Menu $9.95 per person

Asian Chicken Teriyaki over Rice

Egg Roll with our house dipping sauce


$8 Bottles of Cabernet, Merlot, Pinot Noir, Chardonnay and Moscato

Sandwich and Salad Combo $6.50 per person

Chicken Salad Sandwich

Caesar Salad

*Add a bag of Lays chips for $0.50

Free Delivery or Curbside Pickup between 11am – 5:30 pm

*order by 4pm the day of or in advance

Credit Card payments over the phone only

10% of sales will be donated to local food banks and shelters.

Menu For May 18th

Hot Entrée Menu $9.95 per person

Beef Stroganoff over Bowtie Pasta

Green Beans with Red Peppers

Garlic Bread

$8 Bottles of Cabernet, Merlot, Pinot Noir, Chardonnay and Moscato

Sandwich and Salad Combo $6.50 per person

BLT Wrap with Pesto Mayo

Garden Salad with Balsamic Vinaigrette

*Add a bag of Lays chips for $0.50

Free Delivery or Curbside Pickup between 11am – 5:30 pm

*order by 4pm the day of or in advance

Credit Card payments over the phone only

10% of sales will be donated to local food banks and shelters.

Omaha Catering Company Providing Creative Solutions

Our team at Patricia Catering and Cocktails prides ourselves on being flexible, adaptable and reactive. Events require detail-oriented planning, out of the box thinking, and sharing the vision of our customers. From the planning process to the execution of a successful event, the event itself requires creative solutions to unexpected situations that inevitably arise.

Because of the nature of this industry, we are adept to rise to the occasion of our current situation.

How We’re Responding

At this time, our kitchen and office remain open. Our healthy and limited staff are following all the precautions advised by the city, state, and CDC. We are taking delivery and pickup orders, and we are available to answer any questions regarding scheduled events and orders, as well as, the events you are just starting to plan.

How the Community Can Help

As other industry leaders have mentioned and brought to attention with the hashtag #SaveEvents, please consider rescheduling events before canceling if your specific circumstances allow. Not only will this give the events industry an opportunity to bounce back stronger, it will also give our community hope and relief that the celebrations will continue on as this passes.

Customized Catering Solutions

Flexibility is crucial for situations like this, and we are happy to help customize the details to create a solution for everyone.

Starting Monday, March 23rd we will have meals available for delivery and pick up. Menus will be posted the day before to help you plan. This service will be available between 11 a.m. and 2 p.m. for orders with a minimum of 5 people. Payment can be made with a credit card by phone.

To support our community, 10% of sales will be donated to local food banks and shelters.

We are proud to be part of the Greater Omaha community working together through a situation that is affecting all industries. Please remember this is temporary and will lift. Our hearts go out to all the bridal parties, families, venues, vendors and companies who are being impacted.

Build Your Own Menu

The end of a decade

We wish you all happy holy and holly days.

As we are wrapping up the Christmas party season, our office elves delivered some holiday treats to our Avery Plaza neighbors. Delivering sweets always earns a few smiles!

2019 recap

From Corporate Box Lunches to wedding receptions, 2019 was a year full of versatile events that all shared some common factors—delicious food, professional service, attention to detail and wonderful partnerships with customers.  Everything you might expect from an Omaha Catering Company.

Looking back, some events that highlight the delight of variety (whether in location, food or service required) stand out in our minds.

Redstone Advertising Business Party at Sozo Coffeehouse

Guests enjoyed a sophisticated Hors D’ Oeuvres buffet at the Downtown Omaha coffee shop.

Life Runners Benefit Banquet

The Pro-Life nonprofit’s benefit included a plated dinner with bite-size gourmet desserts and bar service.

Wedding Reception at Bellbrook Clubhouse

The Bride and Groom had an intimate Caribbean destination wedding, so they picked a color scheme of ocean blues. They treated their guests to Prime Rib carved on-premise and a Host bar of beer, wine, soda and a Blue Champagne signature drink.

Mayors Dinner

The annual Mayor’s Dinner is always a treat to plan with appetizers, a mocktail and summer buffet. China place settings add a lovely touch and the backdrop of the city’s summer festival adds to the fun.

Tree Rush

The Omaha area’s new attraction gives adventurers a different view of the forest’s beauty. We came up with some new menu ideas to best fit the catering needs for social and corporate events.

Camp Confidence

The fundraiser included cowboy-themed signature drink and appetizers: Smoked pulled pork tartines garnished with crispy slaw, radish and goat cheese tartines with fresh herb chiffonade, and locally grown butternut squash wrapped in praline bacon and a just as delicious-sounding themed dinner menu. Their signature Whiskey Mule had a kick!

Retirement Brunch and Reception at the Benny Davis at Offutt

Celebrating an impressive career, the retirement included a brunch, open house and reception. The brunch included all the breakfast favorites. Her open house included her favorite snacks for guests to munch on while visiting. The reception included a pasta and salad buffet.

Beardmore Subaru and Chevy

Beardmore Subaru and Chevy celebrated 100 years with a party at both neighboring locations. Two buffets that complimented the atmosphere of each building were decorated with beautiful ‘100’ ice sculptures by Muzzy’s Ice.

Rehearsal Dinner at the Durham Museum

As the wedding party and family trickled into the Swanson Gallery after the wedding rehearsal, they started the dinner with appetizers that were both at a station and passed. Once everyone arrived they enjoyed a plated meal with an adult and children option and coffee table service. Guests were welcomed to a host standard full bar that included beer, wine, soda, and liquor.

Harry Potter Event

Every year we look forward to providing the bar for Fontenelle Forest’s Night at the Forbidden Forest. This year we created a signature drink called a “Polyjuice Potion” that was a hit with all the Potter fans!

Looking forward to 2020

We are looking forward to the same variety booked for 2020 and all the events we have yet to plan. Thanks to the new decade, we forecast there will be lots of flapper dresses, 20’s themed parties and new trends that set the next 10 years apart.


Tips for Planning Your Halloween Party

With Pinterest and Google, the ideas for holiday parties are endless. Are you are looking for something easy to put together, or are you ready to tackle an intrinsic design? The internet can help you with both.  The holiday season gets busy for us as an Omaha Catering and Cocktail company, so we’re always searching for new twists and ideas to make our events stand out. So in case you’re busy too we’d like to share some tips for planning your Halloween party if you’re still looking for something.

Halloween Party Idea for Beginners

Hot dogs with puff pastry mummy wrappings. Don’t forget the blood—I mean ketchup.

Pro Tip when menu planning: Know your audience

  • Is the party for children, adults or a combination of the two?
  • As children are very visual, they may not be as adventurous and willing to eat food that looks too spooky or foods that are an abnormal color.

How Messy are the Creations?

The worry: Chocolate fingerprints on your furniture are never a pleasant surprise.

The solution: There are many creative ways you can incorporate your theme into some furniture covers. Just remember to put napkins on multiple services and stock up on sponges for day after cleaning.

The worry: Is it a formal party where guests will be conscious about their clothes and chatting with their mouth full?

The solution: Finger foods – easy bites to swallow between bits of conversation.


Halloween Cocktail Ideas

Fall Cocktail

Autumn Sunset—A textured red cocktail that darkens at the bottom

  1. Fill glass with ice
  2. A shot of vodka
  3. Cranberry Juice
  4. A splash of bitters
  5. Top with Ginger Beer and garnish with a lime

Halloween Tricks

Make any of your favorite drinks spooky with these easy tricks

  1. Ice cube shapes: brains, skeletons, candy corn, ghosts…
  2. Cup choice: beaker, cauldron, or something from your collection
  3. Props! Gooey eyeballs, gummy worms, chocolate syrup designs, syringe shots

Fall Comfort Foods

As Fall has fully announced its arrival, the types of food we take comfort in have shifted. That is seen in the orders we are taking and the event menus that are being planned. The menu has shifted from light, cool, and crisp culinary selections to warm, hot, and savory choices. Food availability and selection traditionally changed with the seasons, and we’re excited to see our Omaha catering kitchen menu changing now.

An Omaha Catering Company Party

For our annual company party, we had strong requests for hot dogs and brats cooked over a campfire. Accompanying them on the roasting sticks were marshmallows. Whether you like them barely touched by fire or completely black and gooey—no S’more is complete without the chocolate and graham cracker sandwich.

Some of Our Fall Favorites

Our Fall favorite menu items highlight the best ingredients the season has to offer.

  • Rosemary Chicken—a boneless breast with apple stuffing, seasoned with Fresh Rosemary and topped with Cider sauce
  • Sliced Roast Turkey—drizzled with savory juices fresh mushrooms
  • Meatloaf—studded with provolone cheese and topped with smoky bacon strips
  • Whipped potatoes—with chives, parmesan cheese and roasted garlic
  • Seasonal Vegetable Medley—whether it is grilled or roasted we love this veggie side that often incorporates squash this time of year.

Soup Season is Here!

Fan Favorite Soups:

  • Creamy Curry Butternut Squash
  • Tomato Basil Bisque
  • Traditional Con Carne Chili

All of our soups come with house-made croutons and oyster crackers.

Omaha Catering for Your Fall Event

Do you have an event this Fall? Would you like to give your guests some of these Fall comfort foods? This list is just the beginning of course. Give us a call or send a message telling us about your event and we’ll be happy to see if we can help make that much more delicious. Happy Fall!

Your Catering Company’s Favorite Salsa Recipe

One of the condiments we find ourselves bringing to nearly every Omaha catering event is our homemade restaurant-style salsa. Homemade restaurant-style salsa is a hit with nearly everyone at any event we cater. Now we’re sharing our recipe with you so you can keep enjoying it at home. We’re also throwing in a bonus recipe for our roasted beets – another customer favorite.

PC and C Version of Restaurant Style Salsa


  • 8 pounds of ripe, meaty Roma Tomatoes
  • 3 jalapenos and 3 Hungarian hot banana peppers (leave the seeds in for a hot salsa—We do!)
  • 3 cups of chopped yellow onions
  • 1 cup chopped fresh cilantro
  • 4 large minced garlic cloves
  • ½ cup white vinegar
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon balsamic vinegar


  1. Bring a large pot of water to a rapid boil. Drop the tomatoes in the boiling water for 30 seconds then remove. Peel the tomato skins and chop in food processor.
  2. Place the tomatoes in a large stockpot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 10 minutes.
  3. While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
  4. Fill the hot jars with the hot salsa, leaving ¼ inch headspace. Wipe the jars and close the lids. Place the jars in boiling water for 15 minutes. Make sure the jars fully submerged underwater with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
  5. Store in a cool, dark place. It is best to use within a 6-month time frame, but it will keep up to a year.

Recipe makes 8 pints.

Roasted Beets


  • 12 beets
  • 3 tablespoons EVOO
  • 1 ½ teaspoons fresh thyme leaves, minced
  • 2 teaspoons coarse sea salt
  • 2 tablespoons raspberry vinegar
  • Juice of 1 large orange


  1. Preheat the oven to 400 degrees.
  2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into chunks.
  3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves and salt. Roast for about 30 minutes until the beets are tender. Remove from the oven and immediately toss with vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

These are great on by themselves or on a salad with some locally sourced goat cheese and balsamic vinaigrette.

Your local extension service is a great resource for planting and preserving your harvest.

Season your Spring!

All of us at Patricia Catering and Cocktails love Spring. It means good weather is coming, trees are budding, and gardeners are getting their indoor gardens ready for the last frost to pass. When Spring comes we love to get our hands dirty and start our herbs in fresh potting soil with organic non GMO seeds. Fresh herbs are key ingredients in our mouth watering foods, appetizers, and refreshing drinks. The sweet basil we grow is used in our signature Layered Herb Cheese and Pesto Torte. Fresh herbs can make a dish go from good to spectacular!

Some herbs that we start indoors include Summer Savory, Marjoram, Cilantro, Italian Parsley, Curly Parsley, and lemon grass. There are even edible flowers like Marigolds in out plant pots that we use to garnish our display! Our perennial plants that reseed themselves and come back every year are Mint, Dill, and Thyme.

Some advice from our Sous Chef is, “Don’t over water your plants and keep pinching back blossoms to encourage a bigger harvest.” And a few words from our very own Patricia, “My best advice is to experiment with new flavors to enhance your own dishes.” Wise words Patricia, we couldn’t have said it better ourselves!

Check out our next blog for a recipe using our very own herbs!