Chef's Table
Seared Filet & Chimichurri
A proper sear, a soft herb scramble, and bright chimichurri to finish.
Family-owned catering built on Southern, Creole, and soul food roots — executed with restaurant-caliber technique, from intimate dinners to full concert-venue service.
Tell Us Your VisionKosmopolitan Catering is built on 20+ years of fine dining experience — a team that has worked the line, run the pass, and staged the room at some of the industry's most detail-obsessed kitchens. That same standard for craft and precision comes to every event, from an intimate dinner to a full concert-venue service.
Build your own plate from the menu, or simply tell us your guest count, your occasion, and what you're craving — we'll design the menu and the quote around it.
View the Menu →A proper sear, a soft herb scramble, and bright chimichurri to finish.
Fall-apart tender, slow-braised in rich brown gravy, finished with sautéed spinach.
A lighter plate without losing an ounce of flavor.
Southern spice meets Italian comfort, finished tableside.
Drag each slider to sketch your mix — it's just for planning. Every cut is priced individually in your quote.
Chicken — wings, drumsticks, thighs, 8 oz breast, leg quarter, half or whole chicken. Turkey — necks, wings, drumsticks, thighs, 8 oz breast, half or whole turkey. Beef — braised, medallions, New York strip, ribeye, filet mignon. Seafood — catfish, salmon (8 or 12 oz), Gulf shrimp, crab cakes, crawfish, scallops, lobster tail (8–10 oz), stuffed lobster tail, stuffed crab.
Scratch-made across the board; a few premium ingredients carry a small upcharge.
Finish your protein your way — priced per person on any protein, steaks included.
Seafood toppings, priced at market — mix and match across any protein.
Rubs & Seasonings — Blackened, Cajun, Lemon Pepper, Italian Seasoning, or Brown Sugar Bourbon, on any protein — from $1.00 per portion.
*Premium ingredient, small upcharge.
Kitchen note: all chicken is sous vide first, then finished by frying, air-frying, baking, or smothering as specified.
Alcohol service — 21+ only
Allergen & shellfish notice — our menu makes extensive use of shellfish (shrimp, crab, crawfish, scallops, lobster) across proteins, toppings, boils, and sauces, along with dairy, gluten, tree nuts, and egg in various dishes. Please tell us about any allergies or dietary restrictions when you book.
Guest count, occasion, dietary needs, favorite dishes from this list — send it all over, and we'll build a menu and a quote around it.
Start the Conversation
Before a single dish is cooked, we sit down with you — your guest list, your occasion, the story you want the room to feel. Every table is set with intention: the linens, the chargers, the order the courses arrive in. The food is the centerpiece, but the whole evening is designed.
From an intimate dinner for ten to a plated affair for two hundred, the same care goes into how it's presented as into how it's cooked.
Start Planning Your Event →Plated and buffet catering for weddings, corporate events, and private celebrations, with custom menu design and on-site staff.
Four structures for venues and sports leagues — from standard wholesale supply through full concession-stand operation.
Fast, high-volume concession service for concerts and venues, plus half- and full-pan tray catering for any gathering.
A wine list built around your menu, plus signature cocktails designed for the occasion — from an intimate dinner party to a full bar service.
Scratch-made meals portioned and packaged for the week — pick up or delivery, ready to heat.
A chef-led dinner in your own home — the menu built around your table, service handled start to finish.
Table-dumped shrimp, crawfish, and crab boils with all the fixings — a live, hands-on centerpiece for any gathering.
Scratch-made Southern Creole turkey, fried to order for your table. Reserve yours before the holiday rush. 10% of all Thanksgiving proceeds go toward local Salt Lake City non-profits.
12–14 lb, deep-fried, traditionally seasoned.
12–14 lb, separated, marinated in your choice of rub, sous vide & deep-fried.
Any turkey + 2 half-pan sides, $10 off holiday pricing. Applied automatically to your order total.
Turkey orders close Monday, November 16, 2026. We'll reply to confirm your order and pickup or delivery time on Wednesday, November 25. Delivery is weather permitting.
Scratch-made Southern Creole meals for schools, clubs and leagues, portioned for athletes and delivered hot. Pick a package, tell us your headcount, and we'll send back a confirmed quote with one bill for the whole team.
Need vegan or allergy-friendly plates? Tell us below and we'll make some separately. Our kitchen uses shellfish, dairy, gluten, tree nuts and egg.
Delivery, staffing for a buffet, and any Peach Energy Cooler gallons are added when we confirm your quote. We reply within 24 hours.
Every item priced on its own — pick exactly what you want and how much of it. Add food, tell us how it should reach you, and we'll follow up to confirm availability.
Prefer a simple, all-inclusive per-person price instead? Mention it in your message below and we'll send you our set-price dinner packages.
Want another side from our menu? Mention it in your message below and we'll price it when we follow up.
Crawfish are offered only during Louisiana crawfish season (January–June, peak March–May) to guarantee freshness and quality.
You pick up the order yourself. No delivery mileage, no on-site staffing.
We bring it to you, staffed and served. Mileage and staffing apply.
The setup/breakdown fee assumes venue access at the confirmed time, with power, water, and loading access as described above — a 15-minute grace period applies, after which a $40-per-staff, per-15-minute fee may apply for delays caused by the space not being ready as described. All figures here are estimates and confirmed once we follow up.
Complimentary tastings available for full-service and concession partnership inquiries. Share your date, guest count, and vision, and we'll build a menu and a quote around it.
We return every inquiry within 24 hours — by video chat, phone call, or email, whichever you prefer.
Request Availability