Dining Service

Dining Services

Dinner Catering Menu

 

 

Please Call For PricingGrilled Rib Eye Steak (Filet of Beef add $3.00)

Portobello Mushroom, Artichoke-Pepper Salad & Horseradish Cream

Mashed Potatoes, Wild Mushrooms & Red Wine Butter Sauce

Fingerling Potato Salad & Red Chili Vinaigrette

Portobello Mushroom, Fire Roasted Onion, Pancetta & Thyme Crème fraîche

Roasted Root Vegetables, Wild Mushrooms & Gremolata

Red Wine Braised Beef Short Ribs
Mashed Potatoes, Watercress Roast Shallot Relish & Red Wine Butter Sauce

Fire Roast Onions, Artichoke-Pepper Salad & Horseradish Cream

Fire Roast Onions, Mashed Potatoes, Watercress & Red Wine Sauce



Sauteed Chicken BreastArtichoke-Fennel Ragout, Celery Root Puree, Peppers & Roast Eggplant Relish

Roast Root Vegetables, Mushroom Duxelle & Sage Hollandaise

Blue Lake & Yellow Wax Beans, Creamy Polenta & Eggplant Caviar

Warm French Lentils, Freisee, Roast Red Peppers, Pancetta & Golden Beets

Lentils, Wilted Spinach, Roast Red Peppers & Hollandaise

Creamy Polenta, Cippollini Onions, Asparagus & Marinated Tomatoes

Roast or Grilled Salmon (Sea Bass add $3.00)
Basmati Rice, Champagne Sauce & Endive Julienne

Roast Tomato Coulis Creamy Polenta & Pesto

Artichokes, Creamy Polenta & Provençale Sauce

With Creamy Polenta, Vidalia Onions & Provencale Sauce

Rosemary Buttered Pasta, Spinach & Marinated Tomato Relish

Red Beets, Green Beans, Truffle Celery Root Brunoise & Aioli

Mushroom Duxelles, Green Beans & Garlic Cream

Lobster Sauce, Mashed Potatoes, Braised Leeks & Endive Salad

Fried Polenta, Artichoke Salad, Sun Dried Tomato Sauce & Pesto

Red Pepper Ragout, Roast Eggplant-Artichoke Salad & Zucchini Noodles

Spinach Pink Peppercorn Sauce Pink Peppercorn Mashed Potatoes & White Truffle Oil

Sun Dried Tomato Coulis, Creamy Polenta, Braised Leeks & Parsley Vinaigrette

Grilled Pork Tenderloin (Double Cut Pork Chop add $2.50)
Hominy, Bitter Greens Salad & Spicy Barbecue Sauce

Baked White Beans, Warm Chicory Salad & Pink Peppercorn

Red Wine Sauce, Sweet Potato Puree, Spinach & Winter Fruit Compote

Baked White Beans, Warm Chicory Salad & Pink Peppercorn Sauce

With French Lentils, Radicchio, Poached garlic & Pink Peppercorn Sauce

Roast Fennel, Kabocha Squash & Dried Cherries

Stewed Texas Onions, Bitter Greens & Fig Sauce

Sugar Pumpkin Puree, Baked Radicchio, and Greens Cranberry Chutney

Black-Eye Peas, Spicy Greens & Apple Confit

Hominy, Bitter Greens Salad & Spicy Barbecue Sauce

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dINING sERVICes oFFICE Building: Campus Center
Contact: Patrick Gannon
Phone: 408.864.8515
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Last Updated: 1/27/12