Each entree is served with chef's choice of each of the following: salad, fresh seasonal vegetable, and a starch side dish. 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. All entrees will be charged the same price as the highest priced entrée. A Chef's choice Vegetarian meal is available for guests with dietary needs at menu price. All served dinners include: China service, linens and service staff.
Seasoned perfectly for that Argentinean flair and grilled to perfection.
Grilled flank steak with crab and asparagus finished with a light curry cream sauce.
Charred to perfection, sliced, and served medium-rare.
A wonderfully tender cut. Served with a seasonal compound butter. Please discuss options with our chef.
Served with a light Dijon cream.
A grilled boneless breast topped with a blend of Mediterranean salsa.
Roasted to juicy tenderness.
Wrapped in bacon.
Wrapped in prosciutto.
Served with sweet chili aioli.
Served with your choice of tomato relish, lemon dill, or lemon mustard sauce.
Salmon fillet with apple hickory seasoning.
The most scrumptious crab cakes ever, served with aioli. For groups under 100.
Pan roasted tenderloin with braised blueberry apple relish
Loaded with wild mushrooms, served with a port sauce
Prices are valid through June 30, 2013. Please note displayed prices are for on campus department charges, residence hall vouchers, and for billing to state agencies.