Museum of Science and Industry

Exploring the Inventive Genius in You

You and your guests will be greeted by a life-size robot, which will lead you to our Rotunda where you will be transported into a stylized, futuristic cyber-lounge. Square hi- boy and cocktail tables will be hugged in vibrant spandex linens. Glowing stainless-steel bars will be staffed with professional mixologists led by the infamous Dr. Pour. Fruit-infused martinis will be served, while pulsating rhythms surround you and laser lights illuminate the Rotunda’s magnificent copper dome. A hip disc jockey will spin tunes to suit your dining and dancing moods.

Guests will be treated to culinary sensations throughout the evening, through a combination of passed hors d'oeuvres and dinner buffets. Throughout the course of your dinner, a series of engaging and interactive demonstrations, stilt walkers and amazing feats of physical acrobatics will entertain your guests.

Following dinner, as guests explore the Museum’s exhibits, they may encounter Mr. Slick, a human oil droplet mime at Petroleum Planet, the Master of Wheels, a truly “well rounded character” at the Great Train Story, or NetWorld’s Fiber-Optic Man.

Our signature experience, “Exploring the Inventive Genius in You!”, is just one of many themes to choose from when hosting an event at the Museum of Science and Industry. Our professional event planners can assist you in creating a unique and memorable experience time and time again.

Call Sodexo USA Special Events at (773) 753-2583. We have events down to a science!

Passed Hors D'oeuvres

Presented on neon, glowing trays that are out of this world!

• Bacon wrapped shrimp with rosemary and stilton cheese sesame crab salad on a wonton chip walnut raisin crouton with duck confit and cranberry black pepper chutney

The Carvery

Featuring brilliant yellow and bright orange flora bursting from crystal clear martini vases.

• Chef Carved Herb Crusted Tenderloin of Beef
• Crusty Mini Rolls, Cornichons, Creamy Horseradish and Pommery Mustard
• Grilled Mushroom Salad with Parmesan Chips, Baby Organic Greens and Smoked Tomato Vinaigrette

Potato Martini Bar

• Mashed Idaho Potatoes and Whipped Sweet Potatoes
• Toppers Presented in Oversized Martini Glasses
• Crumbled Gorgonzola, Caramelized Onions, Crispy Pancetta, Scallions,
• Sour Cream, Caviar, Spiced Pecans, Brown Sugar

Moroccan Delights

Vibrant purple glamour linens accented with clear glass spheres of fresh artichokes, eggplants, lemons and herbs.

• Marinated Grilled Baby Lamb Chops presented with White Beans, Oven Dried Tomatoes,Baby Arugula and Aged Balsamic Vinegar
• Cascading display of Grilled Vegetables, Velvety Red Pepper Hummus, Baba Ganoush, Marinated Feta Cheese, Toasted Pita Triangles, Crispy Flatbreads, Ripe Tomatoes, Lemon Wedges and Olives, Peasant Breads and Herbed Olive Oils
• Spiced Chicken Kebobs
• Marinated Oranges with Fresh Fennel, Red Onion, Dry Cured Olives and Fresh Coriander

Asian Influences

Multi-level geometric platforms in lime green lamour linens featuring sleek and contemporary floral arrangements.

• Chef Stir Frying Black Bean Garlic Chicken
• Offered with Steamed or Fried Rice
• California Vegetable Rolls, Seared Tuna Tekka and Smoked Salmon Rolls, Wasabi, Soy Sauce and Pickled Ginger
• Mongolian Barbecue Pork Skewers, Sesame Soba and Vegetable Noodle Salad in Authentic Take-Out Containers

Seascape

Featuring multi-tierd ice plateaus, accented with natural aquatic elements and a combination of turquoise and cool blue lamour linens.

• Chesapeake Crab and Corn Cakes with Spicy Gribiche
• Crab Claws and Jumbo Shrimp House-Made Cocktail Sauce, Dark Rum Remoulade, Hot Sauces and Lemon Wedges
• Oyster Shooters Freshly shucked Oysters with Peppered Vodka and Cocktail Sauce

Fondue and Flambe'

Bright, white, dynamic dessert buffet will entice and delight guests by whimsically incorporating kinetic motion, bubbling liquids, graduated cylinders, beakers and flasks.

• A Decadent Chocolate Fountain Adorned with a Sumptuous Display of Fresh Berries, Rich Pound Cake, Coconut Macaroons, and Sun-dried Apricots
• Miniature Beakers Filled with Crème Brulee and Cappuccino Mousse
• Chefs Disguised as Lab Technicians Igniting Berries Laced with Grand Marnier Liqueur Spooned Over Vanilla Bean Ice Cream
• Silver Samovars of Starbucks Coffee