Please submit orders by Tuesday for the following week to avoid a rush order fee.

PREMIUM BUFFETS

All our entrées are served with your choice of the following:
Choice of one: Mixed Greens with Shaved Rainbow Carrots, Heirloom Tomatoes, Perisian Cucumbers and Baby Kale with Seasonal Vinaigrette OR Arugula & Spring Lettuce with Candied Walnuts,  Strawberries and Goat Cheese with Seasonal Vinaigrette
Choice of one: Roasted Seasonal Vegetables (May include -Rainbow Baby Carrots, Zucchini, Yellow Squash, Purple Cauliflower)
Choice of one: Garlic Roasted Mashed Potatoes, Rosemary Red Potatoes, or Rice Pilaf
Choice of one: Fresh Sliced Artisan Bread and Butter
Choice of one: Carrot, Tiramisu, German Chocolate Cake, Coconut Creme Cake, Pineapple Upside Down Cake. Cheesecake for $1.50 more.

Buffet Price: Starting $23.00 for your choice of two entrees / some entree selections at an additional cost
Minimum of 20 guest apply.


ITALIAN PENNE PASTA

Add 3 oz of diced chicken for additional fee

Choose One Sauce:

  • Creamy Basil Pesto with Parmesan & Pine Nuts
  • Pomodoro Sauce with Concasse Tomatoes, Basil & Garlic
  • Alfredo Sauce with Cream, Parmesan, Black Pepper & Garlic
  • Wild Mushroom Cream with Garlic, Thyme & Parmesan

 

WILD MUSHROOM RISOTTO

  • Creamy Arborio Rice with Wild Mushrooms, Garlic, Shallots & Fresh Herbs (veg)
 

PASTA PUTTANESCA

  • Penne Pasta with Roasted Tomatoes, Capers, Kalamata Olives & Basil (v)
 

CREAMY HERBED POLENTA

  • With Portobello Mushrooms, Roasted Sweet Peppers, Zucchini and Yellow Squash (veg)
  • Can be made Vegan
 

HERB ROASTED CHICKEN BREAST

​Boneless, Skinless- 6oz per person

Choose from one sauce:

  • Lemon Caper Beurre Blanc
  • Chimichurri Sauce-Cilantro & Garlic Puree
  • Thyme Cracked Pepper Beurre Blanc
  • Red Pepper Coulis-Puree of Roasted Sweet Peppers & Basil 
  • White Corn Salsa-Roasted Corn, Anaheim Chiles, Onions & Cilantro
  • Puttanesca-Concasse Tomatoes, Olive Oil, Garlic, Shallots, Capers & Basil

 


CLASSIC ROASTED BEEF

Sliced Medium Rare-6oz

  • Oven-Roasted, Rubbed with Campus Grown Herbs served with Creamy Horseradish

 

SLOW BRAISED SHORT RIBS

  • Crusted with Brown Sugar & Chile
 

PAN ROASTED HANGER STEAK
Sliced Medium Rare

  • Marinated with Thyme & Shallots with a Pink Peppercorn Demi
 

HERITAGE PORK LOIN

  • Slow Roasted with Crispy Skin and Sweet Rosemary Brine
 

SCOTTISH SALMON OR PAN ROASTED SEABASS

(Market Pricing) Sustainably with Sea Salt & Olive Oil

Choose One Sauce:

  • Blood Orange & Basil Buerre Blanc
  • Green Apple & Pineapple Salsa
  • Lemon Caper Buerre Blanc