Catering Guide
Contributing to Student Success
kucatering.com
KU Catering Guide
Quinoa and Lentil Terrine with Portabella Mushroom Joe Pruitt, Chef dé Cuisine, KU Dining Services Silver Medal — National Association of College and Union Food Services, Midwest Regional Conference Culinary Challenge, 2010
Welcome to KU Catering Thank you for letting us be a part of your event. In this guide you will find everything you need to plan your catering order. The information includes our various services, timelines, policies and menu options including everything from casual refreshment orders to upscale hors d’ouevre receptions and full-service meals. However, your choices are not limited to the listed selections. We will work with you to meet the unique needs of your group with customized menus and event packages. Please let us know how we can be of service. Robert Pierrelee Catering Manager (785) 864-2400 rpierrelee@ku.edu Whitney Fox Catering Coordinator (785) 864-2444 wlfox@ku.edu Janna Traver Executive Chef (785) 864-0195 jtraver@ku.edu
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Front cover: Shrimp Sekuwa Salad. Featured in “From Kansas to Nepal,” FoodService Director Magazine, May 2010, 42–44 (recipe 48).
Table of Contents Our Services............................................................................................2 Beverages..................................................................................................4 Bakery........................................................................................................6 Cakes.........................................................................................................7 Snacks........................................................................................................9 Grab and Go..........................................................................................10 Hot Hors D’oeuvres............................................................................11 Cold Hors D’oeuvres..........................................................................13 Party Trays...............................................................................................16 Breakfast..................................................................................................17 Brunch.....................................................................................................18 Buffets......................................................................................................19 Composed Salads..................................................................................23 Boxed Lunches.......................................................................................25 Quick and Easy Lunches......................................................................27 Served Meals..........................................................................................29 Desserts..................................................................................................33
KU Catering — A Division of KU Dining Services 1301 Jayhawk Boulevard Kansas Union Lawrence, Kansas 66045
Our Services We appreciate the opportunity to work with you to plan a successful event. The menus in this guide represent our traditional offerings, but our skilled staff and chefs can also create custom menus and environments for your special occasions.
Styles of Service KU Catering offers a range of services from a quick pick-up at our Hawk Shop convenience stores to formal dining: from economical to highly distinctive.
Formal Service Formal service orders are served with china, glassware, linen and table skirting. Fully customized receptions with special menus, floral arrangements and table displays can be arranged with our catering coordinator.
Casual Service Casual service orders are delivered right to your meeting room and are served with disposable ware and tablecloths. We will return after your event to pick up any leftover food and catering supplies. An attendant can be provided upon request. Service of hot foods may require an attendant at a charge of $15.00/hour, minimum of three hours.
“Just One Frill” For the times when all you need is the food, this menu offers soups, salads, hot entrées and any extras you might want. All prices are à la carte so you can customize your order to fit the event. No attendants will remain with the meal and we won´t be back to pick up or clean up. The only frill is the great food!
Seasonal Menus Spring, summer, fall and winter, our executive chef creates special three course menus highlighting flavors of the season. Available for groups of all sizes, these menus may be served plated or buffetstyle to meet your group’s needs. Please check with our catering coordinator for our current seasonal menu.
Levels of Table Service For full-service meals and buffets, we offer three distinctive levels of service.
Custom Service Custom service involves original approaches to your special event. We are happy to work with you to provide unique touches, and our executive chef is available to create an original dining experience.
GOLD Service This service includes a linen tablecloth with a second overlay cloth and linen napkins. A floral display on the buffet or entry table is also included.With advance notice, special linen colors are available (additional charges may apply). This service costs an additional $1.50 per person.
Standard Service This service includes a linen tablecloth on each table and linen napkins. With advance notice, special linen colors are available (additional charges may apply). Events with more than 120 guests will be served with beverage carafes on the tables. Floral arrangements may be available for use during the event (check with catering coordinator for prices).
Guaranteed Number of Guests To insure appropriate service preparation, we require the final guaranteed number of guests by 12:00 p.m. (noon) three business days prior to your event. You will be charged for this number of guests unless you exceed the guaranteed number at which point you will be charged for the actual number served. Increases in the number of guests within 48 hours of the event will be subject to an additional 50% of meal price per added person. We will prepare for a 5% overage up to a maximum of 25 places. If we do not receive your final guarantee, we will use the last estimate on record. If the Monday prior to the event is an
observed holiday, guarantees for Tuesday and Wednesday events will be due by noon on the Thursday prior.
Guidelines We are the exclusive caterers on the KU campus and will work with you to make your event a success. For reasons of public safety and institutional liability, external vendors and donated goods are not permitted without an approved Food Policy Exception Form. All leftover perishable foods and beverages are the property of KU Catering and will be disposed of according to health regulations. To allow ample time for the planning and preparation of your event, we recommend that final meal selections be made two weeks prior to the event. All orders must be placed by noon on the Friday one week prior to the event. Any requests made after noon on the Friday one week prior to the event will be assessed a 20% late fee and limited dining options may apply. For all events occurring outside of the Kansas and Burge Unions, the client is responsible for ordering and setting up all tables and chairs. There may be an additional charge when a meeting and a meal are held in the same room.
DEADLINES Event Day
Guarantee Due
Saturday, Sunday or Monday Noon Wednesday Tuesday Noon Thursday Wednesday Noon Friday Thursday Noon Monday Friday Noon Tuesday
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Additional Charges Off-site Fees An off-site event is defined as any event not held in either the Kansas or Burge Union. Off-site meals have a minimum charge of $200, not including tax. Catered meals served with china: Add $4.60 per guest Catered meals served with disposable products: Add $2.75 per guest Formal service orders: Add $1.25 per guest ($35.00 minimum) Events held at the Adams Alumni Center are charged a 10% Alumni Center Fee in addition to the off-site fees.
Deliveries A $15.00 delivery fee is added to all campus casual service orders totaling less than $225.00, which includes one pickup. An additional pickup will be $5.00. Deliveries made off campus will be charged $1.50 per mile for both delivery and pickup with a minimum charge of $75.00.
Cancellations In the event you must cancel your catered event, please notify us as soon as possible. We require at least 72 hours notice or you will be charged for the expenses incurred on your behalf. On days with extreme weather conditions that may result in campus closures, our office will contact you with a deadline cancellation time. Orders cancelled within the designated time frame will incur no charges. All other cancellations may be charged at full price.
Service Hours Any events starting before 7:00 a.m. or after 7:30 p.m. will incur additional labor charges of $15.00 per hour per attendant and necessary kitchen staff.
taxes and service fees Prices do not include applicable taxes and are subject to change. A 5% service fee will be added to all orders.
Miscellaneous Fees Meals and receptions requiring more than 90 minutes to serve will be subject to an additional charge of $15.00 per attendant per hour. Tablecloths for nonfood events are available for $2.50 each. A 5% catering service fee is added to all catering events. Any events that incur additional labor fees will be charged an hourly fee of $15.00 per employee per hour. Fees may be charged for any event with greater than usual service or equipment requirements.
Wedding Receptions KU Catering is happy to assist you in the planning of this special day. You are welcome to use the bakery of your choice to provide the cake. KU Catering must supply all other food and beverages. A table for your wedding cake with plates, forks, cocktail napkins and serving utensils is provided and the charge is $1.50 per person. An attendant to cut and serve the cake can be provided for an additional charge of $50.00.The policies of KU prohibit the serving of alcohol at weddings and other private functions. A deposit of 50% of the total estimated costs is due 6 weeks prior to the event. The remaining balance is due one week before the event.
Wine and Bar Service Alcoholic beverage service is available only at events related to authorized University functions held at designated sites on campus. The Office of the Chancellor must approve the serving of alcoholic beverages at such events. Requests must be made in writing and submitted to the Provost no less than two weeks before the event using a form supplied by our catering coordinator. Cash bars are not permitted at University functions. KU Catering is the sole dispenser of alcohol service for campus events. KU Catering is not licensed to purchase alcoholic beverages for the purpose of reselling. The client is responsible for purchasing the alcoholic beverages and having them delivered at the proper temperature to the approved site for service. The customer must remove any alcohol remaining at the end of the event; any alcohol not taken will result in a $25 fee. After 5 business days, the alcohol will be
discarded. KU Catering is responsible for maintaining the beverages at the temperature at which they were delivered, providing bartenders, glassware, linen and other items usually associated with bar service. KU Catering will handle neither kegs nor keg supplies in any manner. In accordance with University policy, any bar service must also offer non-alcoholic beverages, which must be ordered from KU Catering. The client is responsible for identifying any underage attendees. KU Catering can provide stickers to any client requesting them for identification purposes. KU Catering reserves the right to refuse alcoholic beverage service to any individual under the age of 21 or who appears to be intoxicated. Staff members in charge shall have this authority. The bartending fee for beer and wine service is $50.00 per bartender. For events without food service provided by KU Catering, the bartender fee will be $75. We suggest one bartender per 100 guests for beer and wine service. The bartending fee for bars with mixed drinks is $50.00 per bartender plus $1.00 per person for mixers and garnishes. We suggest one bartender per 50-75 guests for full bar service. If wine is to be served with dinner, there will be an additional $.50 per person charge. Additional charges may apply for special handling of deliveries.
Dietary Restrictions To insure that all your guests have an experience that exceeds their expectations, our standard menu features award winning dished that are vegan, gluten and dairy free. Our chefs are trained to properly prepare specialized meals to insure your guest’s safety while providing an attractive and nutritious meal. Please contact our catering coordinator at 864-2444, for suggestions to fill your special requests. If you do not find a suitable meal in our catering guide, our executive chef will be happy to develop a menu to meet all your needs.
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Enjoy our Signature Blend, roasted just for KU in Kansas City.
Beverages Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables. Casual Service Coffee, Decaf, Hot Tea, Hot Chocolate
Formal Service (per person)
$ 16.25 per gallon
$ 1.85
Roasterie® Coffee
23.00 per gallon
2.10
Iced Tea, Lemonade, Fruit Punch
14.50 per gallon
1.60
Cider
15.50 per gallon
1.90
Cold or Hot Spiced Milk
1.20 per half pint
1.30
2% or Skim Juice
16.00 per gallon
1.60
17.25 per gallon
1.90
Tomato, Orange, Apple, Cranberry Gourmet Punch Apple Juice and Ginger Ale Citrus Punch Pineapple Juice and Cherry 7-Up Bottled Water 12 oz.
1.15 each
1.25
Iced Water
2.75 per gallon
Soft Drinks 12 oz. can
1.15
1.25
1.50
1.75
.75
Coke, Diet Coke, Sprite, Diet Sprite, Mr. Pibb Soft Drinks 8 oz. aluminum bottle Coke, Diet Coke, Sprite
Get your Coca‑Cola products in aluminum bottles! Only $1.50 per 8 oz. bottle ($1.75 for formal service)
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For the times when all you need is the food, our à la carte-only menu offers soups, salads, hot entrées and any extras you might want. No attendants will remain with the meal, and we won’t be back to pick up or clean up. The only frill is the great food!
Orders and Info Call or email
(785) 864-2444 catering@ku.edu Get the menu at
kucatering.com
Bakery Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables. Casual Service
Formal Service (per person) Bar Cookies
Breakfast Pastries
$ 12.85 per dozen
$ 2.35
20.00 per dozen
2.65
9.50 per dozen
1.80
5.75 per dozen
1.00
12.50 per dozen
2.30
Doughnuts
9.50 per dozen
1.80
Sweet Breads with Local Honey Butter
8.00 per loaf
1.60
9.50 per dozen
1.80
10.00 per dozen
1.85
9.00 per dozen
1.75
9.00 per dozen
1.75
6.25 per dozen
1.50
18.00 per dozen
1.50
An assortment of morning pastries Cinnamon Rolls Gooey, house-baked jumbo cinnamon bun topped with pecans and cream cheese icing Muffins
The classic lemon bar made the cut along with new flavors: fudge nut, raspberry-almond white chocoloate, and a rotating seasonal cookie.
Blueberry, Bran, Lemon Poppyseed, Banana Nut, Chocolate Chocolate Chip Mini-Muffins Blueberry, Bran, Lemon Poppyseed, Banana Nut, Chocolate Chocolate Chip Bagels and Cream Cheese
(Serves 8–10) Cranberry Orange, Cinnamon Walnut, Lemon Poppy Seed, Blueberry, Carrot Raisin Nut, Apple Cinnamon Brownies Ghirardelli chocolate brownies Bar Cookies Lemon, Raspberry-Almond White Chocolate, Fudge Nut and a seasonal bar cookie Gourmet Cookies White Chocolate Macadamia Nut, Two-Berry White Chocolate Chip, Peanut Butter, Chocolate Chip Walnut, Oatmeal Raisin, Chocolate Chip Whole Wheat Cookies (30% less fat than gourmet) Chocolate Chip, Sugar, Oatmeal Raisin Assorted Pepperidge Farm Tea Cookies Frosted Cupcakes Chocolate, white or yellow cupcakes Assorted Petit Fours
5.00
(3 per person) Truffles
5.00
(3 per person)
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Cakes Cakes and icings are available in a wide array of flavors and colors. Our catering coordinator will be happy to assist you with your selection. A basic cake is served with the icing of your choice with no decoration or message. A decorated cake has a border and message. A custom cake is a decorated cake with a sugar transfer. For custom decorated cakes, please provide a picture or a drawing no less than five business days prior to the event. Pricing may be higher for specific types and styles of cakes. 9-inch Layer Cake (10–12 Servings) Basic Icing
$ 15.00
Decorated 17.25 Custom Decorated
starting at 25.00
Half Sheet Cake (30–50 Servings) Basic Icing
23.00
Decorated 26.50 Custom Decorated
starting at 33.50
Full Sheet Cake (60–100 Servings) Basic Icing
40.00
Decorated 45.00 Custom Decorated
starting at 54.00
Carrot Cake with Cream Cheese Icing 9” Layer Cake
26.00
Half Sheet Cake
33.75
Half Sheet Cake Decorated
37.75
Full Sheet Cake
50.00
Full Sheet Cake Decorated
56.75
German Chocolate Cake 9” Layer Cake
26.00
Half Sheet Cake
37.75
Full Sheet Cake
56.75
Frosted Cupcakes Chocolate, white, or yellow cupcakes Custom colors for icing are available
18.00 per dozen
Chancellor’s Centerpiece Served as an edible, sustainable centerpiece at the chancellor’s inaugural celebration gala on April 10, 2010, the cake captured the nostalgic sunflower and Jayhawk pattern that adorned the invitations for the festivities. The elegant pattern, adapted from the 1921 Jayhawker yearbook, was embossed on white chocolate trim and set upon white and chocolate layer cake with raspberry filling then covered with buttercream and garnished with fresh raspberries and white chocolate curls.
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Snacks Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables. Casual Service Potato Chips
Formal Service (per person)
$ 6.00 per lb.
$ 1.40
6.00 per lb.
1.40
5.00 per pint
1.35
6.30 per lb.
1.50
8.50 per lb.
1.85
5.50 per gallon
1.35
9.70 per lb.
2.10
14.50 per lb.
3.25
(10-15 servings per lb.) Nacho Chips (10-15 servings per lb.) Dip Dill, Ranch, French Onion, Fresh Salsa (10-15 servings per pint) Pretzels
(10-15 servings per lb.) Gourmet Pretzels Seasoned with Garlic and Dill (10-15 servings per lb.) Popcorn (10-15 servings per gallon) Fruit & Nut Trail Mix (15-20 servings per lb.) Mixed Nuts (25-30 servings per lb.) Granola Bar
1.20 each
1.30
Whole Fruit
1.20 each
1.30
2.50 each
2.75
1.60 each
1.85
Yogurt Parfaits
Plain yogurt with strawberries, peaches, and house-made granola Ice Cream Novelties
Ice Cream Bars, Cups, etc (On-site only)
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Grab and Go The selections listed below can be packaged for pickup in our Hawk Shop convenience stores located in the Kansas and Burge Unions. All orders must be placed with our catering coordinator 48 hours in advance. This service is not available when the Hawk Shops are closed. T his service is available only for events occurring outside of the Unions. Upon request, we can provide a paper plate, plastic fork, paper napkin, salt and pepper for an additional $.25 per guest. Breakfast Pastries
(per dozen) $ 10.00
An assortment of morning pastries Muffins
7.00
Blueberry, Bran, Lemon Poppyseed, Banana Nut, Chocolate Chocolate Chip Bagels and Cream Cheese Doughnuts
10.00
7.35
Yogurt Parfaits
2.25 each
Plain yogurt with strawberries, peaches, and house-made granola Brownies
8.50
Ghirardelli chocolate brownies Bar Cookies
9.00
Lemon, Raspberry-Almond White Chocolate, Fudge Nut, and a seasonal bar cookie Gourmet Cookies
8.00
White Chocolate Macadamia Nut, Two-Berry White Chocolate Chip, Peanut Butter, Chocolate Chip Walnut, Oatmeal Raisin, Chocolate Chip Garden Vegetables Served with Dip
2.35 per person
Your choice of Ranch or Curry dip Seasonal Fresh Fruit and Melon
Domestic Cheese Tray
2.35 per person 2.60 per person
Cheddar, Swiss, Provolone, Smoked Gouda and assorted crackers; includes local varieties when available Cocktail Deli Tray
4.75 per person
Roast beef or ham and turkey with mini buns, cheese and condiments Chips 1.00 Bottled Juice Soft Drinks or Bottled Water
1.40
1.00
For boxed sandwich and salad options, please see page 26.
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Andouille in Puff Pastry
Hot Hors D’oeuvres
Classic Empanada
The quantity of hors d’oeuvres needed for an event will vary depending on the time of day and the duration of the event.
(per dozen)
Meatballs
$ 11.00
Your choice of sauce: sweet and sour, BBQ, or Swedish (24 pieces) Mini Quiche
13.00
Your choice of onion and Chevre Cheese, bacon and spinach, or ham and Swiss Cordon Bleu Puffs
12.50
Sweet ham and Swiss cheese wrapped in flaky puff pastry finished with honey mustard Boursin Cheese Puffs
14.75
Garlic and fine herb Boursin cheese wrapped in flaky puff pastry Spring Rolls
17.50
Vegetable with sweet and sour sauce Samosas
14.75
Your choice of chicken or potatoes stewed with savory vegetables in a coconut green curry sauce wrapped in a crisp phyllo shell. Served with mango-ginger chutney.
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Your choice of chicken and Peruvian Aji pepper or roasted fennel and butternut squash Wings 13.00 Choice of: Traditional, Honey-BBQ, or Teriyaki
As a general rule, you will need 6–10 pieces per person for the first hour and 4–6 pieces thereafter.
17.50
Pistachio-Crusted Chicken
14.00
Served with a strawberryjalapeño dipping sauce Crispy Breaded Coconut Chicken
13.00
Served with a pineapple-orange dipping sauce Piri Piri Satay
17.50
Chicken tenders marinated in sweet coconut milk and bird chiles Sirloin Beef and Bacon Twists
24.00
Sweet Caribbean-spiced top sirloin and spicy jalapeño-bacon swirled on a stick Andouille in Puff Pastry
13.00
Zesty pork sausage wrapped in flaky dough served with sweet BBQ sauce Chicken Albondigas
15.00
Minced chicken and herb meatballs served on a velvety cream sauce and finished with lemon Wild Mushroom Chopsticks Served with chili-soy dipping sauce
19.00
Vegetarian Gyoza
Sweet & Spicy! One of our most popular items from football and basketball receptions has made the move to the catering guide. Check out the Andouille in Puff Pastry for a great spicy/sweet option!
Crab and Mushroom Puffs
$ 19.00
Minced mushrooms and shallots topped with lump crab meat and cream cheese wrapped in flaky puff pastry Stuffed Mushrooms
17.50
Your choice of chicken-apple sausage and pancetta lardons or a Chevre and chive filling served over a grilled tomato sauce Crab Cakes
24.00
Topped with classic remoulade Croquettes Ham and Cheese with honey mustard sauce
17.50
Artichoke and cream cheese with lemon aioli
21.00
Bacon Wrapped BBQ Shrimp
22.00
Grilled to perfection Sea Scallops
24.25
Wrapped in bacon with an orangepineapple glaze Lamb Chops
24.25
Marinated, grilled and brushed with a classic chutney Sautéed Shrimp
21.00
Shrimp sautéed with choice of Garlic and shallots reduced with white wine; finished with butter Tomatoes, basil, garlic, kalamata olives and olive oil Served with bruschetta. Baked Brie
33.00
With crackers. (Serves 30–40) Vegetarian Gyoza
17.00
Pan-fried vegetable dumplings served with soy-green onion dipping sauce Shrimp & Chicken Dumplings
19.00
Steamed dumplings with a lemonginger dipping sauce
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Antipasto Tray
Cold Hors D’oeuvres
Stuffed Vegetables
17.50
(minimum order of one dozen for each item) (per dozen)
Carrot flowers with curry cream cheese and cashews English cucumber cups with herb cream cheese
Melon Brochettes
$ 17.50
With a ginger-midori glaze Beginner Party Sushi Tray
30.50 per tray
California rolls, Philadelphia rolls, tempura shrimp rolls, and nigiri
Daikon radish wheels with sun-dried tomato cream cheese Shrimp Cocktail
21.00
Poached, chilled shrimp with cocktail sauce
(35 pieces) Assorted Special Sushi Tray
60.00 per tray
California rolls, vegetable rolls, spicy tuna rolls, and nigiri (62 pieces)
Tortilla Pinwheels
Cream cheese, orange marmalade and walnuts garnished with craisins Grilled asparagus and savory white bean hummus Prosciutto and boursin cheese
24.25
Curried chicken salad, seafood salad, smoked salmon, turkey, ham or vegetarian
38.50 each
Served with appropriate chips. 17.50
With southwest, curry-almond or Florentine filling
Cocktail Sandwiches
Chips, Dips and Salsas
Additional sushi trays are available. Please contact our catering coordinator for details.
Flat Bread Rolls
Endive leaves with Danish blue cheese, local honey and pecans
20.00
(Serves 25) Cold Options Ranch French onion Seafood Guacamole House-made Salsa Baba ghanoush Hummus with Flat Breads
Hot Options Chili con queso Creamy artichoke Roasted garlic and feta cheese Southwest chipotle chicken Creamy oven roasted tomato and pancetta
Made with organic garbanzo beans and served with soft flat breads Choice of: Plain, Kalamata Olive, Peppadew Pepper (Serves 25)
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38.50 each
Cheese Tortas
$ 35.00 each
Sushi With Gusto®
Three layers of seasoned soft cheese and provolone with curry, fresh herbs and blue cheese; served with crackers and flat breads (Serves 35) Cheese spreads with flat breads and crackers
35.00
Cashew curry, Mediterranean green olive, Thai chile or goat cheese and fresh herb (Serves 35) Scallop Ceviche Shooters
30.00 per dozen
Lightly poached, chilled sea scallops seasoned with key lime, red onion and aji pepper served in individual cups Crudités Cups
25.00 per dozen
Individual portions of seasonal vegetable crudités and dip Bruschetta
19.00 per dozen
(Minimum order of one dozen for each item) Thin slices of toasted bread with the following toppings: Blue cheese spread with green apple slice Sun dried tomato tapenade Smoked salmon Herbed cream cheese Grilled asparagus and goat cheese Green olive tapenade Olive walnut spread Beef tenderloin with horseradish sauce Consuming raw or under-cooked foods may increase risk of foodborne illness.
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Party Trays Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables.
Casual Service (per person)
Formal Service (per person)
$ 2.50
$ 2.75
Garden Vegetables Served with Dip Your choice of Ranch or curry dip (minimum 12 guests) Seasonal Fresh Fruit and Melon
2.50
2.75
4.25
5.00
2.75
3.15
5.25
6.00
3.00
3.50
5.00
5.75
5.50
6.25
(minimum 12 guests) Premium Cheese Tray An assortment of premium cheeses (minimum 12 guests) Domestic Cheese Tray With Cheddar, Swiss, Provolone, smoked Gouda and assorted crackers; with local varieties when available (minimum 12 guests) Cocktail Deli Tray Roast beef or ham and turkey with mini buns, cheese and condiments (minimum 12 guests) Roasted Vegetable Escalivada Fire-roasted chilled red peppers, carrots, zucchini, cauliflower, grape tomatoes and grilled eggplant drizzled with a lemon-garlic infused extra virgin olive oil (minimum 12 guests) Antipasto Tray Genoa salami, pepperoni, capicola, peppers, Marinated artichokes, olives, and fresh mozzarella cheese. Served with crackers and flat breads (minimum 25 guests) Mediterranean Platter Hummus, baba ghanoush, dolmas, lemon-dressed feta cheese and an artichoke olive salad Served with pita bread (minimum 25 guests) Premium Dessert Tray
5.25
Trays include mini cheesecakes and petit fours, along with a choice of two of the following: chocolate truffles, Swiss bettinas, or lemon tarts (minimum 25 guests) 16
Omelets to Order, Breakfast Buffet
Breakfast
Mediterranean frittata Denver crepe
Available between 7:00 and 10:00 a.m. Prices are based on a minimum of 20 guests. For events with fewer than 20 guests, additional labor charges may apply. All breakfast selections are accompanied by coffee, decaf and hot tea. Continental Breakfast
$ 9.00
Assorted pastries or doughnuts, muffins, juice, seasonal fresh fruit and your choice of bagels or mini croissants.
Egg, cheese and sausage patty on biscuit
2.35
Egg, spinach, tomato and cheese on English muffin
2.35
Breakfast burrito (sausage or vegetarian)
2.35 12.50
Breakfast buffets include assorted pastries, seasonal fresh fruit tray, fruit juices, bacon and sausage, hash browned potato casserole or home-style potatoes, and your choice of one entrée and one side dish. Entrée Selections Scrambled eggs Scrambled eggs with ham, cheese and chives Scrambled eggs with tomatoes mushrooms and spinach
Spinach, feta cheese and sun-dried tomato quiche Artichoke and pancetta quiche 17
Cheese blintzes with strawberry sauce French toast with maple syrup and whipped Butter
Waffles with maple syrup and whipped butter 2.35
Vegetable strata
Biscuits and gravy
Plain, Chocolate Chip, or Blueberry
Egg, cheese and grilled ham on an English muffin
Quiche Lorraine
Side Dish Selections
Pancakes with maple syrup and whipped Butter
Add something hot to the menu:
Breakfast Buffet
Monte Cristo casserole
Hot quinoa with maple syrup, nuts, and fruit Served Breakfast
10.75
Breakfast starts with fresh fruit, juice and hot beverages and is served with bacon or sausage, homestyle potatoes and your choice of one entrée Entrée Selections Scrambled eggs Scrambled eggs with ham, cheese and chives Scrambled eggs with tomatoes, mushrooms and spinach Quiche Lorraine Vegetable omelet Spinach, feta cheese, and sun-dried tomato quiche Artichoke and pancetta quiche Mediterranean frittata Denver crepe Cheese blintzes with strawberry sauce
French toast
Spinach, Feta Cheese and Sun-dried Tomato Quiche
Pancakes with Maple Syrup and Whipped Butter
Southwestern Corn Crepes Vegetable Strata
Plain, Chocolate Chip, or Blueberry
Roasted Garlic and Mushroom Risotto
Waffles with Maple Syrup and Whipped Butter
Side Dish Selections Oven Roasted New Potatoes
Omelets to Order
Classic Mashed Potatoes Scalloped Potatoes
For an additional $3.15 per person we will prepare omelets to order on your buffet (minimum 25 guests).
Hash Browned Potato Casserole Confetti Vegetable Couscous Buttered Green Beans
Brunch
Green Bean Riviera Medley Steamed Broccoli
Our brunch buffets are designed to meet your needs, whether service is morning or early afternoon.
Seasonal Vegetable Medley Home-style Potatoes
Included in both buffets are assorted pastries, trays of seasonal fresh fruit, choice of fruit juices, cold smoked or poached salmon tray, scrambled eggs and breakfast meats.
French Toast with Maple Syrup and Whipped Butter Pancakes with Maple Syrup and Whipped Butter Plain, Chocolate Chip, or Blueberry
Sunflower Buffet
$ 18.00
Waffles with Maple Syrup and Whipped Butter
Choose one salad, one entrée and two side dishes. Crimson & Blue Buffet Choose two salads, two entrées and three side dishes. Salad Selections Mediterranean Pasta Tossed Caesar Salad
25.25
Smoked Salmon Add a smoked salmon tray with all the accoutrements for $3.00 per person (minimum 25 guests).
Tossed Greens with Assorted Dressings Quinoa Salad Chef ’s Choice Seasonal Salad Thai Cabbage Slaw New Potato Salad Spinach Salad Midori Melon Salad Entrée Selections Grilled Pesto Chicken Lemon Artichoke Chicken Grilled Thai Peanut Chicken Denver Omelet Crepe Mediterranean Frittata Cheese Blintz with Strawberry Sauce Beef Brisket Au Jus Baked Cod Romanesco Quiche Lorraine 18
House-made Beef Lasagna
Buffets
Pacific Rim Buffet
For your convenience in ordering, we have listed our buffet packages that are complete with salads, main course, dessert and beverage. Also, our catering coordinator can create a buffet to meet your needs and budget. All of our buffets are served with water, iced tea and coffee or punch.
Entrées Beef and Broccoli Sweet and Sour Chicken General’s Chicken with Broccoli
Minimum of 20 guests for buffet orders. For events with fewer than 20 guests, additional labor charges may apply.
Vegetable Lo Mein
$ 10.50
A hot bowl of house-made soup de jour with cool mixed greens and choice of composed salad makes a great combination. Grilled chicken, cucumber, grape tomatoes, shredded cheese blend, croutons, ranch and Italian dressings, rolls and crackers Mediterranean Soup and Salad Buffet
Tex-Mex Soup and Salad Bar
Ginger Beef Salads Seasonal Fruit Bowl Thai Cabbage Slaw Curried Lo Mein Mandarin Salad
11.00
Our own Tuscan Chicken Artichoke soup paired with a white bean and roasted vegetable salad. Romaine lettuce with all the toppings to make a classic Greek salad, including grilled chicken, feta cheese, red onion, grape tomatoes, cucumber, kalamata olives, flat bread with pesto-ranch and house-made Greek dressings
Five-flavor Orzo Salad Fajita Fiesta
14.25
Choice of two: marinated beef, chicken or Portabella mushrooms. Buffet also includes grilled onions and peppers, refried beans and Spanish rice, flour tortillas, Jalapeño peppers, guacamole, pico de gallo, sour cream, salsa and tortilla chips 11.75
House-made Tomato Tortilla Soup and your choice of chicken or beef fajita meat (served hot) and mixed greens served with assorted toppings including black bean and corn relish, pico de gallo, sweet peppers, green onions, grape tomatoes, shredded cheese, guacamole, tri-colored tortilla strips with cilantro-lime ranch and honey-chipotle vinaigrette 19
Buffet includes a fresh vegetable stir fry, steamed or fried jasmine rice, egg rolls, fortune cookies, coffee or green tea, and your choice of two entrées and one salad
Unless otherwise noted, please choose either brownies or cookies for dessert.
Traditional Soup and Salad Bar
14.25
Taco Bar
14.25
Hard and soft tacos, beef, chicken, Spanish rice and refried beans, nacho chips, chicken or vegetarian enchiladas, chili con queso, guacamole and all the familiar toppings
Masala Buffet
Soup & Salad Buffets For your budget-conscious events, check out the new soup and salad buffets. The chef has paired regional soup and salad combinations to make for delicious meals.
Dutch Lunch Buffet
Featured in “From Kansas to Nepal,” FoodService Director Magazine, May 2010, 42–44 (recipe, 48).
$ 12.50
A buffet of make-your-own sandwiches (choose two: turkey, ham or roast beef) and your choice of chicken, tuna or curried egg salad. Along with sliced cheeses and crisp vegetable toppings, choice of two composed salads and chips. Add your favorite soup to the buffet for 2.00 per person East Coast Sandwich Buffet
14.75
Choice of a hot sandwich meat: sliced, grilled chicken, pastrami or corned beef. Buffet also includes oven roasted turkey, mortadella, genoa salami, artichokesun-dried tomato spread, and assorted sliced cheese. Traditional accompaniments include crisp vegetables, relish garnish, an assortment of sliced breads and rolls and your choice of two composed salads. Masala Buffet
17.00
Yogurt-marinated grilled chicken topped with a flavorful, mild Szechuan pepper-roasted tomato achar and your choice of pork, chicken or tofu massaman curry served with steamed jasmine or lentil rice pilaf. Sesame green beans with steamed potatoes, pork gyoza and rice stick noodlecucumber salad with cilantro lime complete the meal Flint Hills Buffet
17.00
Bison stroganoff and potato pancakes paired with sunflower seed encrusted chicken breast drizzled with red pepper coulis. Buffet also includes wheat berry rice pilaf and sautéed squash served with corn bread muffins and spinach salad Italian Buffet
17.00
A wide array of Italian favorites including spaghetti with choice of meat or Marinara sauce, beef or spinach lasagna or colossal cheese ravioli with meat or marinara sauce, roasted garlic and mushroom risotto or gemelli pasta alfredo, meatballs or Italian sausage and green beans. Our Italian Salad and rolls complete the meal Pizza Buffet
10.50
Variety of large single-topping pizzas (2 slices per person) along with classic tossed salad, breadsticks, and cookies Hamburger Buffet
10.50
Juicy Angus beef hamburgers, black bean burgers and all the traditional cold toppings, and choice of three side dishes: fruit salad, garden salad, pasta salad, warm German-style potato salad or baked beans. Add grilled brats or jumbo hot dogs for 1.15 per person
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“Do It Yourself” Buffets
Scalloped Potatoes Confetti Vegetable Couscous
All DIY Buffets are served with rolls, butter, coffee or punch, iced tea and water. Blue Plate Buffet
Baked Macaroni and Cheese $ 14.00
Choose one salad, one entrée, two side dishes, and one dessert Oread Buffet
17.25
Choose two salads, two entrées, three side dishes, and one dessert Jayhawk Buffet (Minimum 50 guests)
Choose two salads, three entrées, three side dishes, and a dessert Salad Selections See pages 23–24. Entrée Selections Beef Brisket (Au jus or BBQ) Roast Beef Meat Loaf Roasted Pork Loin with Apple-Brandy Cream Sauce Baked Cod Romanesco Grilled Chicken Breast with Herb Butter Sauce Curry Chicken with Tomato Achar
Kansas Grain Blend Grilled Summer Squash with Tomatoes Steamed Broccoli with Lemon Butter (add cheese sauce for .50 per person) Matchstick Carrots with Fresh Ginger Buttered Corn
20.00
Green Bean Medley Seasonal Vegetable Medley Buttered Green Beans Corn on the Cob (seasonal) Baked Ratatouille Country-Style Corn with Bacon Roasted Vegetables Dessert Selections Brownies Gourmet Cookies (two cookies per guest) Fresh Baked Pie Apple, Cherry, Four-Berry or Peach
Chicken Dijon
Traditional Cheesecake with Strawberry Sauce and Chocolate Shavings
Chicken Artichoke
Sheet Cake
Grilled Chicken Pesto
House-Made Fruit Cobbler
Chicken Parmesan
Apple-Pecan, Blackberry, Peach or Cherry
Fried Chicken
Serve your cobbler á la mode for 1.15 per person (on-site only)
Beef Lasagna Vegatarian and Vegan Entrée Selections Spinach Lasagna Vegetable Strata Eggplant Parmesan Stuffed Peppers Vegetable Lo Mein Seared Polenta with Wilted Spinach Southwest Corn Crepes Mushroom Shepherd’s Pie Seared Tofu with Tomato Achar Massaman Curry with Tofu Side Dish Selections Roasted Baby New Potatoes Mashed Potatoes with Gravy Roasted Garlic Mashed Potatoes Vegetable Rice Pilaf Saffron Rice Pilaf (made with chicken stock) 21
We are proud to offer seasonal selections of fresh fruits and vegetables through our area Buy Fresh, Buy Local program, herbs from our own rooftop garden, and the Lawrence Farmers Market. Each year our chefs extend the growing season by infusing oils from our garden or freezing locally grown products such as roasted peppers, watermelon agua fresca, rooftop pesto, and tomato sauce made from local tomatoes. We source locally raised bison from Steve’s Meats (La Cygne, Kansas). Ask your catering coordinator for selections that are available year-round.
Nepalese Cucumber Salad
Composed Salads EntrĂŠe salads are served with croutons and dressing. Roasted vegetables can be substituted on any entrĂŠe salad.
Garden Salads Fancy Tossed Salad Romaine lettuce and baby greens, grape tomatoes, sliced cucumber and croutons Classic Tossed Salad Iceberg and romaine lettuce, tomato, sliced cucumber, shredded carrot and croutons Italian Salad Romaine lettuce, grape tomatoes, feta cheese and kalamata olives Caesar Salad Romaine lettuce, Parmesan cheese, croutons and grape tomato garnish Spinach Salad Baby spinach, sliced button mushrooms, grape tomatoes and sunflower seeds, garnished with a sun-dried tomato and goat cheese crostini and drizzled with white zinfandel vinaigrette When available, local produce will be used in salads.
Grain and Legume Salads Organic Quinoa Salad Sun-dried tomatoes and sweet bell peppers tossed with quinoa in an orange vinaigrette 23
Organic French Lentil and Bulgur Wheat Provencal Diced tomatoes, kalamata olives, minced red onion and parsley tossed with green lentils and bulgur wheat in a red wine vinaigrette Edamame Succotash Steamed Edamame, black-eyed peas and corn tossed with red bell peppers and a white balsamic vinaigrette Tuscan White Bean Tender northern white beans tossed with savory roasted vegetables in a white balsamic vinaigrette Harvest Grain Salad Wheat berries and wild rice tossed with celery, peppers, green onions and tomatoes in our 1926 vinaigrette
Pasta Salads Sun-dried Bowtie Pasta Salad Sun-dried tomatoes, roasted red pepper and fresh basil Blue Bowtie Pasta Salad Olive oil, pecans, Danish blue cheese and fresh parsley with white balsamic vinaigrette Caesar Penne Pasta Caesar dressing, grape tomatoes, shredded Parmesan and fresh parsley Balsamic Penne Pasta White Balsamic vinaigrette, whole green olives, artichoke quarters, and basil Italian Spiral Pasta Creamy dressing, broccoli and cauliflower florets, shredded carrots, and red pepper
Lo Mein Salad Curry vinaigrette with stir-fry vegetables Israeli Couscous Salad
Thai basil Grown in our own rooftop garden.
Fresh diced tomatoes, cucumbers, shredded carrots, green onion and basil tossed with couscous, lemon juice and extra virgin olive oil Creamy Shells and Cheese Creamy shell pasta and cheddar cheese tossed with fresh vegetables
Potato Salads Home Style Idaho potatoes, boiled eggs, chopped celery and chives Warm German-Style Boiled new potatoes, celery, red onion and parsley tossed in warm bacon dressing Dilled New Potato Chilled new potatoes, cucumber and fresh dill in a light sour cream dressing Sweet Potato Ceviche Oven-roasted sweet potatoes, thinly-sliced red onions and parsley tossed in a Peruvian aji chili-lime vinaigrette
Vegetable Salads Thai Cabbage Thinly shredded cabbage, diced cucumber, carrots, peanuts, and scallions in a zesty vinaigrette Nepalese Cucumber Salad Rice stick noodle and cucumber salad in a cilantro-lime vinaigrette Cucumber Dill Crisp cucumber and red onions in a sour cream-dill dressing Roasted Vegetable Carrots, squash, assorted root vegetables and cauliflower tossed in extra virgin olive oil and fresh herbs Chopped Broccoli Salad Broccoli florettes, bacon, raisins and sunflower seeds tossed in a sweet and tangy mayonnaise dressing
Fruit Salads Mixed Fresh Fruit Seasonal melons and fruit Midori Melon Salad Fresh melon with Midori liqueur and pickled ginger
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Dagwood Sandwich
Boxed Lunches
Italian Grinder Sub Sandwich
Our boxed sandwiches and salads are presented in biodegradable containers and include biodegradable service ware.The following lunches are served with a soft drink or bottled water, apple and choice of cookie, brownie, or rice crispy bar. For sandwiches served with chips, please choose either traditional or baked. For sandwiches with a side salad, please choose from the composed grain, pasta or potato salads. All lunches will come with the same chips or side salad. Gluten-free breads are available upon request. Boxed lunches can be picked up in our Hawk Shop or delivered for an additional $15.00 fee. For orders of 50 or more, limit to four entrĂŠe options.
Gourmet Box Lunch
$ 10.25
A complete meal featuring a croissant sandwich with your choice of ham, roast beef, turkey, chicken salad or vegetarian, and composed side salad Deli Box Lunch
9.00
Your choice of ham, roast beef, turkey or vegetarian, with an appropriate cheese, on wheat berry bread. Comes with potato chips. Classic Sub Sandwich Lunch
9.50
Italian loaf with turkey, ham, salami and swiss and cheddar cheeses, lettuce, tomato, onion and green pepper. Comes with potato chips. Mediterranean Wrap
Grilled eggplant, feta cheese, roasted red bell peppers, cucumber, kalamata olives and hummus wrapped in a whole wheat flour tortilla. Served with composed side salad.
25
Italian loaf stuffed with thinly sliced mortadella, capicola, ham and provolone cheese. Garnished with lettuce, tomato, mayonnaise and Dijon mustard. Served with composed side salad Dagwood Sandwich
10.00
Sliced wheat berry bread piled high with pastrami, roast beef, turkey, cheddar and provolone cheese, garnished with lettuce, tomato, pickles, pepperoncini peppers, chopped green olives and roasted garlic aioli. Served with composed side salad Field Trip Package
6.00
Especially designed for elementary school trips. Includes a hamburger or hot dog, condiments, potato chips, dessert and fruit punch Sack Lunch Package
6.00
Especially designed for elementary school trips. Includes a turkey or peanut butter and jelly sandwich on wheat berry bread, apple, 100 calorie cookie pack and juice box. Grilled Chicken Sandwich
10.25
Tender chicken breast on a brioche roll with honey mustard sauce. Comes with potato chips. Turkey Club Croissant
10.00
10.00
10.25
Features turkey, bacon, lettuce and tomato on a croissant. Comes with potato chips. Vegetarian Sandwich Layers of cucumber, tomato, carrots, spinach and tri-colored peppers topped with an artichoke and sun-dried tomato cream cheese spread on wheat berry bread. Comes with potato chips.
10.25
Vegan Wrap
Fresh Tomatoes
10.25
Grown in our own rooftop garden.
Roasted zucchini, squash, eggplant, yellow onion and roasted mushrooms tossed with coriander chutney on a bed of lettuce in a cilantro wrap. Lunch includes a vegan cookie. Comes with potato chips. Substitute chilled, seared salmon filet on any salad for an additional 2.50. Southwest Chicken Salad
10.25
Sliced grilled chicken breast on a bed of salad greens with diced tomatoes, green onions and black olives, topped with our honey chipotle vinaigrette Steak Salad
10.25
Salad greens, thinly sliced flank steak, tomatoes, mushrooms and roasted red peppers with house-made lemon-Dijon dressing Mandarin Chicken Salad
10.25
Spinach and romaine topped with slices of grilled chicken breast with water chestnuts, red onion rings, mandarin oranges and our honey-soy vinaigrette Cobb Salad
10.25
A green salad with rows of chicken, bacon, tomatoes, avocado, hard-boiled eggs, diced cucumber and crumbled blue cheese with our version of the classic 1926 vinaigrette Chef’s Salad
10.25
Mixed greens with ham, turkey, tomato, hardboiled egg, with Swiss and cheddar cheeses Crimson and Blue Salad
10.25
Spinach and romaine topped with craisins, dried blueberries, sliced almonds, goat cheese, topped with chicken or roasted vegetables Caesar Salad
10.25
Romaine lettuce tossed with freshly grated Parmesan cheese and topped with chicken or roasted vegetables, Caesar dressing and fresh croutons Greek Salad
10.25
Fresh romaine lettuce with cucumbers, tomatoes, feta cheese, and pita wedges topped with chicken or roasted vegetables and our house made Greek dressing
A Garden Variety Why stick with the same garden salads? Check out the grain and vegetable salad options for something new and interesting!
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Quick and Easy Lunches
Caesar Salad
All “Quick and Easy Lunches” are served with iced tea, coffee and your choice of cookies, brownies or rice crispy bars. Chips and fruit also accompany sandwiches. Salads are served with rolls and dressing. Roasted vegetables can be substituted on any salad. Substitute chilled, seared salmon filet on any salad for an additional $2.50. Many of our vegetarian dishes are vegan and gluten-free. Please contact our catering coordinator for expanded options. Chicken Salad Croissant
$ 11.50
Creamy home-style, pesto or cilantro chicken salad served on a fresh croissant Grilled Chicken Sandwich
11.50
Tender chicken breast on a brioche roll with honey mustard sauce Turkey Club Croissant
11.50
Turkey, bacon, lettuce and tomato on a croissant Vegetarian Sandwich
11.50
Layers of cucumber, tomato, carrots, spinach and tricolored peppers topped with an artichoke and sun-dried tomato cream cheese spread on wheat berry bread Vegan Wrap
11.50
Roasted zucchini, squash, eggplant, yellow onion and roasted mushrooms tossed with coriander chutney on a bed of lettuce in a cilantro wrap. Lunch includes a vegan cookie Southwest Chicken Salad
11.50
Sliced grilled chicken breast on a bed of salad greens with diced tomatoes, green onions and black olives, topped with our honey chipotle vinaigrette Steak Salad
11.50
11.50
11.50
Fresh greens with rows of chicken, bacon, avocado, tomatoes, hard-boiled eggs, diced cucumber and crumbled blue cheese with our version of the classic 1926 vinaigrette Chef’s Salad
11.50
Mixed greens with ham, turkey, tomato, hardboiled egg, and Swiss and cheddar cheeses Crimson and Blue Salad Spinach and romaine topped with craisins, dried blueberries, sliced almonds, goat cheese, chicken or roasted vegetables and our Pinot-raspberry vinaigrette 27
Greek Salad
11.50
Fresh romaine lettuce with cucumbers, tomatoes, feta cheese, and pita wedges topped with chicken or roasted vegetables and our house made Greek dressing
Lunch Specials for $12 The following selections are available for lunch Monday–Friday and are all $12.00. All meals come with seasonal vegetables, house salad, roll & butter, cookie or brownie and coffee, iced tea and water. Many of our vegetarian dishes are vegan and gluten free. Please contact our catering coordinator for expanded options.
Beef Stroganoff Tender beef tips and mushrooms in a rich demi glaze finished with sour cream and served on a bed of egg noodles Chicken Dijon Seared chicken breast served on a bed of wild rice topped with a Dijon mushroom cream sauce Jerk Chicken Kabobs Seasoned pieces of chicken breast skewered with onions and sweet bell peppers served on a bed of coconut rice with mango-pineapple salsa Chicken Paprikash
Southwest Corn Crepes French crepes filled with sweet corn, chevre cheese and nopales finished with chipotle cream sauce and cilantro sour cream
Spinach and romaine topped with slices of grilled chicken breast with water chestnuts, bean sprouts, red onion rings, mandarin oranges and our honey-soy vinaigrette Cobb Salad
Romaine lettuce tossed with freshly grated Parmesan cheese and topped with chicken or roasted vegetables, Caesar dressing and fresh croutons
Seared chicken breast smothered with red peppers and sweet onions in a rich brown sauce finished with Hungarian paprika and sour cream, served on a bed of egg noodles
Salad greens, thinly sliced flank steak, tomatoes, mushrooms and roasted red peppers with house-made lemon-Dijon dressing Mandarin Chicken Salad
11.50
11.50
Colossal Cheese Ravioli with traditional Marinara sauce. Served with cheesy garlic bread Beef or Spinach Lasagna Served with cheesy garlic bread Meatloaf Lunch Classic meatloaf served with mashed potatoes and gravy Chicken Fajita Salad Seared chicken fajita meat, peppers and onions served in a small flour tortilla bowl nestled in a bed of chopped greens garnished with pico de gallo, black bean and corn relish, shredded cheese and cilantro sour cream served with a side of our honey-chipotle vinaigrette
KC Strip Steak We serve only Certified Angus Beef, much of which is raised locally, here in Kansas.
Served Meals
Chicken with Marsala Mushroom Sauce
These entrées are available for lunch or dinner and will be served by our attentive wait staff. All entrées are accompanied by a garden salad, bread, two side dishes, coffee and iced tea. Many of our items are gluten-free. Please contact our catering coordinator for additional options. Prices are based on a minimum of 15 guests. For events with fewer than 15 guests, additional labor charges may apply.
Poultry Entrées Grilled Marinated Chicken Breast
$ 17.25
Chicken Milanese
17.25
Asagio breaded chicken breast topped with tomato-caper concasse Grilled Chicken Pesto
17.75
Topped with almond-basil pesto served over a warm tomato coulis Chicken Dijon
17.50
Sauteed chicken breast served with a Dijon mushroom cream sauce Chicken Parmesan
Chicken Picatta
17.25
Seared chicken breast lightly breaded with fresh herbs drizzled with classic lemon, basil and caper butter sauce Monterrey Chicken
18.00
Lightly breaded chicken breast stuffed with nopales, sun-dried tomatoes, pepper jack cheese and shrimp served with a cilantro-lime cream sauce 17.50
Grilled chicken breast marinated in curry and yogurt topped with a flavorful, mild Szechuan pepper-roasted tomato achar
Inspired Meals For an Indian-inspired meal, pair our new Chicken Sekuwa with the Cardamom Roasted Sweet Potatoes and Blistered Cauliflower. Our individually-prepared Fruit Tarts will make a cool end to this meal.
17.25
Beef and Pork Entrées
Lightly breaded and herbed breast of chicken served with marinara sauce Chicken with Lemon Artichoke Cream Sauce
17.75
Chicken breast served with a lemon-tarragon cream sauce finished with quartered artichokes
All beef dishes will be cooked medium unless otherwise requested. Michelle Tenderloin Medallion
28.25
Topped with crab meat and Béarnaise sauce 17.25
Soy-lime marinated chicken breast with five-spice, garlic and chili sauce. Finished with a Thai peanut sauce. 29
17.75
Sautéed chicken breast served with a Marsala demi glaze, a touch of cream, mushrooms and chives
Chicken Sekuwa
Drizzled with herb butter sauce
Grilled Chicken with Thai Peanut Sauce
Shrimp Pernod Tenderloin Medallion Sautéed shrimp pieces in a green peppercorn cream sauce finished with Pernod
27.25
Marsala Tenderloin Medallion
$ 26.25
Marsala wine-laced demi glaze Brisket 17.50 Slow roasted. Served either au jus or barbequed. Beef Roast au Poivre
17.00
Pepper-crusted top round, house-made demi glaze Steak Diane
28.25
6 oz. beef tenderloin, seared and topped with sautéed mushrooms, capers and a burgundy wine demi glaze KC Strip
23.00
8 oz. cut seared and topped with caramelized onions and Danish blue cheese Prime Rib
23.50
Served au jus with horseradish sauce Grilled Ribeye
23.50
22.75
4 oz. KC Strip paired with a 4 oz. chicken breast marinated and topped with Hunter’s sauce Roasted Pork Loin
17.00
Slow-roasted pork loin and house-made peach BBQ sauce garnished with stone-ground mustard slaw Canadian Pork Loin
17.00
Slow-roasted marinated pork loin served with an apple-brandy cream sauce Stuffed Boneless Pork Chop
18.00
Served with a cranberry-walnut stuffing drizzled with spiced brandy glaze Lamb Chops Persillade
29.50
Grilled, marinated rack of lamb coated with a Dijonparsley crust and served in a Madeira demi glaze
20.50
22.00
19.00
Cajun spiced, seared, and served with a classic remoulade sauce (Spice level can be adjusted.)
For information on seasonal, sustainable fish options, please call our catering coordinator.
Healthy Options Watching your waistline? The Seared Salmon is a delicious, healthy option. Serve it with our Long Grain Rice, Sweet Potato Orzo, and Quinoa Blend with Steamed Asparagus. Indulge in house-made Mille Crepe Cake for dessert.
Vegetarian meals—when served in small quantities as an alternative to the main entrée—will be charged the same price as the main entrée. Quinoa and Lentil Terrine with Portabello Mushroom
15.00
Based on our award-winning dish, served with sautéed portabello mushroom and drizzled with Peruvian yellow pepper puree Silver Medal Winner, NACUFS, Midwest Regional Conference Culinary Challenge, 2010 Spinach Lasagna
14.25
Layers of tender pasta, ricotta cheese and spinach topped with marinara and mozzarella cheese Vegetable Quiche
14.25
A classic quiche with onion, peppers and mushrooms
Roasted Garlic and Mushroom Risotto
Seared Polenta
14.25
14.75
19.00
13.75
Parmesan and herb polenta served on a bed of wilted spinach with roasted garlic, topped with roasted tomato concasse Portabella Mushroom Caps
Dusted in cornmeal and topped with Creole butter and Cajun spiced pecans Louisiana Red Fish
Sautéed jumbo shrimp and button mushrooms in a sherry-tarragon cream sauce topped with Swiss cheese and served in a puff pastry shell
Creamy risotto finished with parmesan cheese and a seared fennel-pomodoro sauce
Shrimp stuffed filet of sole, oven-baked and finished with a lemon-dill cream sauce Ozark Trout
23.00
Served on a bed of marinara sauce topped with herbed Chevre cheese
Seasoned with lemon pepper and Old Bay, served with sauce béarnaise Stuffed Sole
Mild, flaky white fish topped with seared shrimp, diced tomatoes and roasted red peppers in a garlic sauce finished with almonds and parsley Shrimp Thermidor
Eggplant Parmesan
Fish Entrées Seared Salmon
20.50
Vegetarian Entrées
Hand-trimmed 12 oz. ribeye steak, marinated and grilled, topped with stone-ground mustard demi glaze Beef and Chicken Duo
Baked Cod Romanesco
14.75
Spinach-stuffed Portabella mushroom caps with goat cheese and caramelized onions drizzled with a sweet bell pepper sauce Artichoke and Ricotta Cheese Cannelloni
14.75
Topped with a creamy tomato sauce Consuming raw or under-cooked foods may increase risk of foodborne illness.
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Butternut Squash Ravioli
$ 15.00
Buttered green beans
With a cashew buerre blanc Colossal Cheese Ravioli
14.25 14.50
With hollandaise add
.75
Country-style corn with bacon
Swiss cheese, caramelized onion and fresh herbs baked in a zucchini fan Grilled Eggplant Terrine
Wilted spinach with mushrooms and red onions Steamed asparagus
With garden marinara sauce Seitan Stuffed Zucchini
Green bean, wax bean and carrot medley
Blistered cauliflower with jalapeĂąos 15.00
Roasted vegetables tossed with Israeli cous cous in a cinnamon scented tomato sauce garnished with pine nuts
Home-style Favorites
Best Vegan Recipe Contest Winner, 2010, Loyal E. Horton Award, NACUFS
Needing a home-style meal to please your guests? Order the Beef Brisket with the Kansas Rice Medley and Oven-Roasted Carrot, Squash and Fennel Medley. A slice of Carrot Cake will take you back to grandma’s kitchen.
Side Dishes Duchesse potatoes Twice baked potatoes (with bacon) Baked potato
Side Salads
Oven roasted baby new potatoes
House Salad Salad greens with tomatoes, diced cucumber and ranch dressing
Steamed new potatoes with parsley butter Classic mashed potatoes with gravy
Mandarin Salad
Roasted garlic mashed potatoes
Spinach, romaine, diced cucumber, mandarin oranges, mung bean sprouts, water chestnuts, and red onion with honey-soy dressing
Whipped sweet potatoes Cardamom roasted sweet potatoes Scalloped potatoes
Spinach Salad
Vegetable rice pilaf
Baby spinach, sliced button mushrooms, grape tomatoes and sunflower seeds, garnished with a sun-dried tomato and goat cheese crostini and drizzled with white zinfandel vinaigrette
Steamed jasmine rice Kansas rice medley
Red and Green Salad
Colusari red rice and amaranth blend
Red leaf lettuce, roasted cashew, and red pepper with balsamic vinaigrette
Long grain rice, sweet potato orzo and quinoa blend Saffron rice pilaf (contains chicken stock)
Spring Salad
Pasta with butter, Parmesan cheese and parsley
Spring mix greens, mango, mandarin orange, and strawberry slices with raspberry-Pinot vinaigrette
Confetti vegetable couscous Danish blue cheese mashed potatoes
Caesar Salad
Baked macaroni & cheese
Wedge of romaine lettuce, classic Caesar dressing and a sun-dried tomato and Parmesan cheese breadstick
Seasonal vegetable medley
Organic Quinoa Salad
Grilled squash with a tomato-roasted garlic ragout
Sun-dried tomatoes and sweet bell peppers tossed with quinoa in an orange vinaigrette with mixed spring greens
Baked ratatouille Steamed broccoli with lemon butter With hollandaise add
.75
With cheese sauce add
.75
Buttered corn Matchstick carrots with fresh ginger Orange glazed baby carrots Oven-roasted carrot, squash and fennel medley 31
Organic French Lentil and Bulgur Wheat Provencal Diced tomatoes, kalamata olives, minced red onion and parsley tossed with green lentils and bulgur wheat in a red wine vinaigrette and garnished with mixed spring greens Tuscan White Bean Tender northern white beans tossed with savory roasted vegetables in a white balsamic vinaigrette
Vegan Grilled Eggplant Terrine Janna Traver, Executive Chef, KU Dining Services Gold Medal — Loyal E. Horton Award, National Association of College and Union Food Services, 2010
Petit Fours
Desserts
Centerpiece Desserts
Desserts are priced per serving. Turtle Cheesecake
$ 5.75
5.75
Rich layers of chocolate sponge cake filled with chocolate cream and covered with chocolate ganache Fruit and Cheese Plate
5.50
Bar Cookies
2.75
2.50
Cupcakes
2.50
Fruit, Cheese and Nuts
5.50
Decorated Layer Cake
Assortment of gourmet cheeses and seasonal fresh fruits garnished with candied pecans Brownie Sundae (on-site only)
5.50
Gourmet Cookies and Brownies
New York-style cheesecake on a layer of fudge topped with caramel sauce and pecans Chocolate Ganache Cake
Truffles and Petit Fours
5.25
Prices varies depending on cake Looking for something special? Turn your dessert into the table centerpiece. Any of these centerpiece desserts can be presented on a decorative stand in the center of each round dining table.
Classic sundae layered on top of a brownie Bourbon Pecan Pie
5.25
Large pecans with a buttery bourbon-laced caramel filling in a shortbread crust, garnished with whipped cream Key Lime Pie
5.75
Classic key lime pie nestled in a graham cracker crust with real whipped cream Caramel Apple Pie
5.25
Double layer of home-style carrot cake with a cream cheese frosting, garnished with chopped walnuts 33
5.25
Traditional Italian tiramisu layered with mascarpone mousse and ladyfingers laced with espresso and brandy, finished with cocoa powder and a dark chocolate sauce Caramel Macchiato Cake
4.75
5.75
Ricotta and mascarpone cheese mousse layered between light sponge cake topped with red currants and wild strawberries Tiramisu
Granny Smith apples laced with cinnamon and brown sugar in an all-butter shortbread crust, topped with a rich caramel sauce and whipped cream Carrot Cake
Monterosa Torte
Caramel cream and cappuccino mousse layered with vanilla cake soaked in sweet milk
4.00
Zebra Cake
$ 5.00
Specialty Dessert
Alternating layers of white and dark chocolate cake, separated with pinstripes of white and dark chocolate butter cream, finished with dark chocolate sauce Sponge Cake Roll
5.00
Lemon mascarpone mousse encased in traditional sponge cake garnished with fresh berries Italian Cream Torte
5.75
Layers of white cake and vanilla cream with a hint of lemon garnished with fresh berries Fruit Tart
5.50
Individual tart shells filled with pastry cream and seasonal fruit finished with apricot glaze and crème Chantilly Mousse Cup
5.00
Chocolate mousse with raspberry sauce and chocolate shavings Mille Crêpe Cake
4.75
Grand Marnier Crème Chantilly layered between thin crepes served with balsamic berries New York Cheesecake
3.00
Topped with strawberries, blueberries, chocolate sauce or a rum praline sauce, add 1.15 Freshly Baked Pie
2.75
House-baked deep dish fruit pies topped with sugar crystals, garnished with whipped cream. Your choice of: Apple, Cherry, Four-berry or Peach Assorted Fresh Baked Gourmet Cookies
2.25
Ghirardelli Brownies
2.25
Cupcakes 2.25 Chocolate, white or yellow cupcakes with your choice of vanilla or chocolate buttercream icing Sheetcake, undecorated
2.25
Slices of chocolate, yellow or white sheet cake with your choice of vanilla or chocolate buttercream icing Layer Cake
3.30
Chocolate, white or yellow layer cake with your choice of vanilla or chocolate butter cream icing Ice cream or sherbet (on-site only)
3.85
Hit the sweet spot Our chefs and catering coordinators are eager to help you plan a tasteful meal that is mindful of the dietary needs of your guests. If sugars and sweets are a consideration, try a fruit and cheese plate for a refreshing alternative to indulgent dessert cakes and pastries.
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Keepin’ it green Sustainability
Tending the Rooftop Garden Janna Traver, Executive Chef, KU Dining Services
Sustained Sustainability Since its official inception in 2008, our sustainability initiative has grown to incorporate environmental programs and partnerships of all kinds. From reducing waste in our operations to educating our customers about sustainable living, our commitment to these goals is embedded in our culture and is part of everything we do.
Contributing to Student Success
• Partnership with KU Recycling • Cardboard (over 140 tons annually), aluminum cans, plastic bottles, newspaper/office paper and steel cans (over 6 tons annually) • Used cooking oil donation to KU Biofuels Research (150 gallons each week) • Trayless dining in all residential dining centers leading to a decrease in energy use, water consumption, trash to landfill with overall reduction of: • 37% food waste • 55% of beverage/liquid waste • 20% paper of post-consumer waste • Changed to Earth-friendly biodegradable/made from recycled material disposable ware in all retail locations • “Lose the Lid” campaign: Overall reduction in plastic lid purchases by 33% in the initial year • Roof top garden: Homegrown herbs and tomatoes • Staff and customer education on sustainability measures • “Thinkin’ Green” staff training program • Use of locally grown foods in nearly all campus locations • Organic foods concept “MarketFresh” (The Market) • Partnership with Coca-Cola® on reusable bag & cup program • Piloted nationwide Coca-Cola® recycling campaign, “Give it Back” • Participate in KU Sustainability Day and Earth Day events • Farm to Cart local produce buying program, held during growing season at The Market (Wednesdays, 10 a.m.–3 p.m.)
What we do for others • KU Dining Services believes in giving back to the communities that it serves. Over the last several years, KU Dining has raised funds for these worthwhile charities: • Daily Bread Food Bank • Heart to Heart International (Greensburg, Kansas tornado relief) • Susan G. Komen Foundation for Breast Cancer Research • Make-a-Wish Foundation
KU Dining Services was the recipient of the 2008–09 KU Center for Sustainability Campus Program Award.
EASY & DELICIOUS. Get snack trays and Pulse Coffee to go!
It’s the perfect pick-me-up for your next meeting or office gathering! Place order by 3:00 p.m. for next-morning pickup. Please allow two hours for same-day orders.
Orders and Info Call or email
(785) 864-2444 catering@ku.edu Get the menu at
kucatering.com
Contributing to Student Success
kucatering.com