INTROLooking to add a touch of French flair to your event? Sidecar is the catering arm of Westport Café, which means the food comes out of a working restaurant kitchen rather than a rented one. Passed bites during cocktail hour, a raclette wheel that draws a crowd, a seated five-course dinner in your dining room. We build the menu around the room and the guest count, not the other way around. Romain and his kitchen handle the cooking. We handle the setup, the service, and the cleanup. What follows is what we do most often, with real numbers attached, so you can see whether we fit your budget before you send an inquiry.
Executive Chef
Executive Chef of Westport Café, James Beard semifinalist. He writes every catering menu and the food does not leave the kitchen without him.
Sous Chef
Chris Valez brings Puerto Rico into a French kitchen, and the collision is the point. His hand shows up in the marinades, the heat, and the things on our catering menus that guests can't quite place.
Menu
Cheese and Charcuterie
French cheeses, charcuterie, jam, Dijon, honey, pickles, nuts, fruit, crackers, and French bread. Minimum 10 guests. Buffet setup $100. To-go at no extra charge.
Mini Burger
House blend, brioche, the format everyone reaches for first
French Hot Dog
Baguette, Dijon, Gruyère
Truffled Croque Monsieur
Béchamel, ham, Gruyère, black truffle
Quiche Lorraine
Lardons and custard in a butter crust
Lamb Kefta
Warm spice, herb yogurt
Asian-Glazed Chicken
Lacquered and sticky, eaten in one bite
Mini Beef Wellington
Duxelles, puff pastry, medium rare
Beef Tartare
Hand cut, capers, shallot, toast
Surf & Turf
Lobster Roll
Shrimp Cocktail
Tuna Tataki
Seasonal Oysters
Gougères
Warm Gruyère choux
Pomme Duchesse
Piped potato, crisp edges
Truffled Deviled Eggs
Beet Goat Cheese Salad
Roasted beet, chèvre, herbs
Spinach Quiche
Mushroom Burger
Radish with Parmesan Cream
Bruschetta de Légumes
Veggie Skewer
Focaccia
Three Courses
$150/person for 11–20
Four Courses
$175/person for 11–20
Five Courses
$200/person for 11–20
Additional Course
Add-ons
Osetra caviar
Standard caviar
Lobster tail
Foie gras
A5 Wagyu
Italian black truffle
Morels
Staffing
Parties of 8–10 need one chef and one server. Parties of 11–20 need one chef, one cook, and one server.
Chef or manager
Cook
Server
Raclette Sandwich Station
A half wheel under the heat, scraped to order onto bread. The most watchable thing we do and the reason people crowd the corner it's in.
Lobster Roll Station
Half a roll per guest, dressed and assembled in front of them.
Crêpes Station
One sweet and one savory per guest, cooked to order on the griddle.
Caviar Station
One blini per guest, or $37/person for two. Crème fraîche, chive, the full setup.
Cold Seafood Bar
per six oysters
THE PRACTICAL PART
Most of what people email to ask, answered before you have to ask it.
Bites
Stations
Cheese & Charcuterie
Private Chef Dinners
Private Chef Dinners
Lead time
Dietary needs
Nicolas Mermet, Romain Monnoyeur, and Kevin Mouhot grew up in France and built three things in Kansas City together: Westport Café, Sidecar, and Cézanne. The catering came last and only because guests kept asking for it.
Romain runs the kitchen. Kevin has been serious about food since he was a child and handles hospitality and beverage. Nicolas oversees catering and events, drawing on a career spent in dining rooms across several countries.