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Plated Dinners

Each entree is served with chef's choice salad & fresh seasonal vegetable. Includes dinner rolls, butter, coffee, decaffeinated coffee & 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 attempts will be made to accommodate dietary needs.   All served dinners include: china service & linens for the service tables.  Service staff is required for plated meals and will be charged at a rate of $17.50 per hour per server.  Linens for seated tables are available for $3.25 per linen.



Chimichurri Flank Steak 

Grilled medium-rare & sliced thin. Served over roasted potatoes tossed with fresh oregano & chevre cheese, chef's choice seasonal vegetable & finished with roasted red pepper & cilantro chimichurri.

London Broil 


Marinated in balsamic vinegar & red wine, grilled medium-rare & sliced thin. Served over roasted Yukon gold potatoes with rosemary & chef's choice seasonal vegetable.

8 Oz Culotte Steak 


Grilled medium-rare & served with roasted garlic potato puree, chef's choice seasonal vegetable & sweet onion demi glace.

Braised Short Rib


Served over rosemary & garlic confit potatoes, roasted baby onions, chef's choice seasonal vegetable & finished with demi glace.



Prosciutto Wrapped Chicken Breast 

Served with chef's choice starch, seasonal vegetable & finished with grape tomato & garlic confit.

Blackened Chicken 

Blackened chicken breast served over charred leek polenta, chef's choice seasonal vegetable & finished with cilantro lime pesto.

Roasted Chicken 

Roasted bone-in chicken seasoned with thyme, shallots & lemon juice. Served with Dijon chicken au jus, grilled lemon, chef's choice starch & seasonal vegetable.

Bacon Wrapped Chicken Breast 


Stuffed with roasted apple & caramelized onion compote with goat cheese served with chef's choice starch & seasonal vegetable & finished with Dijon chicken au jus.

Jamaican Jerked Chicken Breast 

Served with coconut rice, pineapple roasted red pepper salsa, chef's choice seasonal vegetable & cilantro.



Pan Seared Pacific Salmon 

$Market Price/person

Served with grilled lemon, chef's choice starch & seasonal vegetable & finished with lemon cream sauce.

Tiger Prawn Thai Curry 

Tiger prawns poached in a slightly spicy coconut red curry with sauteed vegetables, jasmine rice, cabbage & cilantro.



Sage Crusted Pork Loin 

Sage crusted roasted pork loin with savory bread pudding, roasted apple, fried sage leaves & cider allspice glaze. 

Pork Carnitas

Braised pork shoulder with white wine, lime juice & Spanish spices. Served over roasted shallot polenta cake & finished with roasted jalapeno sour cream, a slaw of jicama, pasilla pepper, red onion & cilantro.

Oregano & Chili Brined Pork Loin 

Roasted pork loin served over roasted potatoes, dressed arugula & charred salsa verde.



Chef's Choice Seasonal Vegetarian Entree

$Market Price/person


Prices are valid through June 30, 2017. 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.

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