Catering

Plated Dinners

Each entree is served with chef's choice of each of the following: salad, and fresh seasonal vegetable. Includes dinner rolls, butter, coffee, decaffeinated coffee, and hot tea.
When two or more entrees are served, both entrees will be priced at the higher entree price. When ordering served dinners, up to three entree choices are allowed. A Chef's choice Vegetarian meal is available for guests with dietary needs at menu price. All served dinners include: China service and linens for the service tables. Linens for seated tables are $3.00 each and Service Staff is $15 per hour per server.


Beef

 
Chimichurri Flank Steak  $26/serving 
-Grilled Medium Rare and sliced thin.  Served over roasted potatoes tossed with fresh oregano and chevre, served with a chefs choice seasonal vegetable, and finished with a roasted red pepper and cilantro chimichurri.
 
London Broil  $24/serving
-Marinated in balsamic and red wine then grilled medium rare and sliced thin.  Served over Roasted Yukon Gold Potatoes with fresh rosemary. 

8 Oz Culotte Steak  $29/serving
-Grilled Medium rare and seasoned simply with sea salt and fresh cracked pepper.  Served with Roasted garlic potato puree, seasonal vegetable, and a sweet onion demi glace.  
 
Braised Short Rib in red wine and fresh herbs  $26/serving
Served over rosemary and garlic confit potatoes, seasonal vegetable, then finished with demi glace and roasted baby onion
 

Poultry 


Prosciutto Wrapped Chicken Breast  $25/serving
-Finished with a confit of grape tomatoes and fresh garlic. Served with chefs' choice starch side, and seasonal vegetable.
 
Blackened Chicken  $23/serving
Blackened and pan seared chicken breast served over charred leek polenta, seasonal vegetable, and a cilantro lime pesto.

Roasted Chicken  $23/serving
-Roasted bone-in and seasoned with fresh thyme, shallot and lemon.  Served with a Dijon natural chicken au jus and grilled lemon.  Served with chefs choice starch and seasonal vegetable
 
Peppered Bacon Wrapped Chicken Breast  $26/serving
-Stuffed with a roasted apple and caramelized onion compote with goat cheese.  Finished with fresh herbs and a Dijon natural chicken jus.  Served with chefs' choice starch side, and a Seasonal Vegetable.
 
Jamaican Jerked Chicken Breast  $23/serving
-Served with Coconut Rice, Pineapple Roasted Red Pepper Salsa, a Seasonal Vegetable, and Fresh Cilantro.
 


Seafood


Pan Seared Pacific Salmon  (Market Price)

-Simply seasoned salmon with sea salt and cracked pepper, served with grilled lemon and finished with a lemon cream sauce. Chefs' choice starch and vegetables.
 
Pan Seared Pacific Salmon  (Market Price)
-Lemon pea puree, roasted red pepper coulis, and topped with shaved Apple and fennel slaw.  Chefs' choice seasonal vegetable.

Togarashi Seasoned Ahi Tuna  $25/serving
-Togarashi Seasoned Ahi Tuna served rare, over jasmine rice with seared baby bok choy, roasted red pepper ponzu sauce, wasabi cream, and a house pickle or fresh cucumber, ginger, and shallot. 
 
Tiger Prawn Thai Curry  $25/serving
-Tail on Tiger Prawns poached in a slightly spicy coconut red curry with sautéed vegetables served over jasmine rice and topped with fresh cabbage and cilantro.
 
 

Pork  


Sage Crusted Roasted Pork Loin  $25/serving
-Sage Crusted Roasted Pork Loin with savory bread pudding, roasted apple, fried sage leaves, and a cider allspice glaze. 
 
Pork Shoulder  $23/serving
-Pork Shoulder braised with white wine, fresh lime juice and Spanish spices.  Served over a Roasted Shallot polenta cake and Finished with a roasted jalapeno sour cream and a julienne of jicama, pasilla pepper, Red onion, and Fresh Cilantro.
 
Oregano and Chili Brined Pork Loin  $23/serving
-Pork Loin Roasted and served over Roasted Potatoes beside Dressed Arugula, and Charred Salsa Verde.
 
 

Vegetarian


Chef's Choice Seasonal Vegetarian Entree - Market Price
 

 

Prices are valid through September 1, 2016. Please note displayed prices are for on campus department charges, residence hall vouchers, and for billing to state agencies/nonprofits conducting qualifying fundraising activities. Tax is added to billing for private party and non-state entities.