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AT RAMAPO
COLLEGE OF NEW JERSEY
Our Menu
WELCOME LETTER
MENU CHAPTERS: A GREAT S TART
LUNCH TIME
LUNCHEON SAL ADS
BOUNTIFUL BUFFETS
M OVA B L E F E A S T S
CULINARY CL ASSICS
M E N U AC CO M PA N I M E N T S
FINISHING TOUCHES
G O U R M E T D I P S / T R AY S A N D D I S P L AY S / C A R V I N G S T A T I O N S
HORS D´OEUVRES
BEVERAGES
PL ANNING YOUR EVENT This section will help you plan your event. It contains helpful suggestions as well as the procedures associated with planning your next catering event.
Welcome From basic coffee services to outdoor events of unlimited numbers to elegantly served dinners, our goal is to provide you with a full range of quality and innovative catering services backed by a diverse, service-oriented staff. As a catering service, our main function is Food! This brochure provides you with fresh, contemporary menus which represent only a starting point. Our commitment is to customize and create menu flexibility so that your event will be uniquely your own. Our trained, professional staff is dedicated to providing the highest level of catering services and will do whatever we can to make your event memorable from start to finish. To plan your next event, or for further assistance, please contact the Catering Office at 201-684-7772, or e-mail us at catering@ramapo.edu. We appreciate your business and look forward to the opportunity to work with you!
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G R E A T
S T A R T
SUNRISE BREAKFAST The menus below are all presented buffet style. However, if a served breakfast is desired, an appropriate menu can be customized to fit your needs. All set ups include coffee, decaffeinated coffee, hot tea and decaffeinated hot tea.
EARLY RISER An assorted pastry basket of mini danish, mini donuts, mini muffins, or bagels with condiments. (Choice of 2 pastry items)
CONTINENTAL An assorted pastry basket of mini danish, mini muffins, and bagels with condiments, a bottled juice assortment of orange, apple and cranberry and an assortment of fresh seasonal sliced fruit.
SUNRISE START An assortment of bagels and scones with condiments, and accompaniments of fruit yogurt with granola, a bottled juice assortment of orange, apple and cranberry and an assortment of fresh seasonal sliced fruit.
MORNING BREAKS A LA CARTE Cereal with milk Yogurt with granola Seasonal whole fresh fruit Seasonal fresh cut fruit Please see your Catering Director about our Create a Breakfast Buffet
B R E A K F A S T
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G R E A T
S T A R T
SUNRISE BREAKFAST The following items can be added on to any of the Sunrise Breakfast menus to create a custom menu for any occasion.
ENTRÉES, PER PERSON (20 GUEST MINIMUM)
BEVERAGES, PER PERSON
• Mushroom cheese strata • Ham and potato frittata • Lo-carb breakfast, assorted cheeses, hard-boiled eggs, and assorted meats platter • Scrambled eggs • Bacon • Ham steak • Sausage links • Turkey sausage • Lox and condiments • French toast • Waffles • Pancakes • Home fried potatoes • Hash browns
• Assorted bottled juice (10 oz) • Assorted canned beverage (12 oz) • Assorted juice (gallon) • Milk (pint) • Bottled water • Coffee service • Presidential coffee service • Herbal tea service • Hot chocolate (gallon)
BAKERY A LA CARTE, PER PERSON • Assorted bagels with condiments • Assorted mini donuts • Croissants with condiments • Mini cinnamon buns • Assorted scones with condiments • Assorted mini danish • Assorted mini muffins • Crumb buns
B R E A K F A S T
L U N C H
T I M E
EXPRESS LUNCHES: Our signature specialty sandwiches can be prepared to suit your event. We package these to go with you. Limited time for a lunch? They can be pre-set to keep your program on time. All specialty sandwiches include a side salad, condiments, cookies or a brownie, and choice of a 12 oz canned beverage or bottled water.
ALBUQUERQUE CHICKEN
SWEET BEEF
Cilantro grilled chicken breast on a multi-grain bun with salsa, olives, lettuce and tomato.
Shaved roast beef with caramelized onions and dijon mayonnaise on a french baguette.
GRILLED TUSCAN CHICKEN
HAM AND CHEDDAR
Grilled roasted garlic chicken breast with fresh mozzarella and pesto mayonnaise on focaccia.
Shaved ham and cheddar with lettuce, tomato and horseradish sauce on pumpernickel bread.
VEGETARIAN MEDITERRANEAN PITA
TURKEY CRANBERRY CLUB WRAP
Whole wheat pita pocket stuffed with carrots, cucumber, olives, tomato and feta, seasoned with herbed mayonnaise.
Smoked turkey with baby spinach, crisp bacon, havarti cheese and cranberry orange mayonnaise, wrapped in a whole wheat flour tortilla.
GRILLED PORTOBELLO ON FOCACCIA
DELI STYLE
Grilled marinated portobello mushrooms on focaccia with provolone, lettuce, tomato and pesto.
Assorted deli style sandwiches on a roll or choice of sliced bread, featuring tuna salad, chicken salad, egg salad, turkey breast, ham & cheese, and roast beef.
E X P R E S S
L U N C H E S
L U N C H E O N
S A L A D S
LUNCHEON SALADS: Our signature specialty salads can be prepared to suit your event. We can package these to go with you. Limited time for a luncheon? They can be pre-set to keep your program on time. If you’re planning a more formal luncheon, let us serve you in style. All luncheon salads include a dinner roll and butter, cookies or a brownie, and choice of a 12 oz canned beverage or bottled water.
CHEF SALAD
TRI-SALAD COMBO
A bed of mixed greens with julienne ham and turkey, cheddar cheese, hard boiled egg and honey mustard dressing.
A bed of fresh tossed greens topped with three salads; choice of chicken salad, egg salad, tuna salad or ham salad.
COBB SALAD
CHICKEN FAJITA SALAD
A bed of mixed greens with smoked turkey, avocado, egg, bacon and crumbled bleu cheese served with bleu cheese dressing.
Fresh mixed greens, marinated sliced chicken breast, vegetables, tomatoes, shredded cheddar cheese and corn tortilla chips served with ranch dressing.
CAESAR SALAD
FRUIT AND COTTAGE CHEESE
Romaine lettuce with parmesan cheese, croutons and Caesar dressing. * Add grilled vegetables * Add grilled balsamic chicken breast * Add grilled salmon * Add grilled flank steak * Add grilled shrimp
Red seedless grapes, wedges of apples and oranges, and sliced cantaloupe served with cottage cheese.
L U N C H E O N
S A L A D S
L U N C H E O N
S A L A D S
LUNCHEON SALADS: Our signature specialty salads can be prepared to suit your event. We can package these to go with you. Limited time for a luncheon? They can be pre-set to keep your program on time. If you’re planning a more formal luncheon, let us serve you in style. All luncheon salads include a dinner roll and butter, cookies or a brownie, and choice of a 12 oz canned beverage or bottled water.
ANTIPASTO SALAD Cubed salami, ham, sliced olives, diced tomatoes, and cubed provolone cheese, tossed with fresh greens, spices and a red wine vinaigrette dressing.
THAI BEEF AND NOODLE JAZZ SALAD Lime marinated beef tossed with Lo Mein noodles, Chinese cabbage, fresh spinach, basil, mint and peanuts served over a bed of baby greens and with a Thai dressing.
VEGETARIAN HUMMUS PLATE A traditional Hummus served with black olives, carrot and celery sticks, and pita wedges.
BIG GREEK SALAD Crisp mixed greens with Tabbouleh, roasted red pepper, crumbled feta cheese and falafel in a flat bread cone.
L U N C H E O N
S A L A D S
B O U N T I F U L
B U F F E T S
SPECIALTY BUFFETS: (20 GUEST MINIMUM, PER TYPE) The following buffets have been created with distinctive themes for your event planning convenience. All are available at lunch or in the evening.
SLICERS DELI BUFFET
CAESAR BAR
Sliced roast beef, ham, turkey, American, Swiss and provolone accompanied by assorted breads and rolls, relish tray with lettuce, tomato, pickles, and onion, condiments, potato chips, cookies or brownies, and 12 oz canned beverages or bottled water.
Romaine lettuce, parmesan cheese, croutons, and Caesar dressing served with rolls and butter, dessert bars and 12 oz canned beverages or bottled water.
OPTIONS: Add pasta salad, potato salad, macaroni salad, coleslaw, tossed garden salad with lettuce mix, tomatoes, cucumbers and red onion, or tuna macaroni salad.
SALAD BUFFET Seafood salad, chicken salad, tuna salad, egg salad and tossed garden salad with lettuce mix, tomatoes, cucumbers, red onion and croutons with a choice of two salad dressings all accompanied by assorted breads and rolls, cookies or brownies, and 12 oz canned beverages or bottled water.
OPTIONS: Add grilled vegetables, grilled balsamic chicken, grilled salmon, grilled flank steak, or grilled shrimp.
ROMA ITALIAN Mixed green salad with Italian dressing and antipasto. Choice of two: penne, tri-color rotini or rigatoni with marinara sauce. Served with breadsticks, butter, shredded parmesan cheese, lemon bars and 12 oz canned beverages or bottled water.
OPTIONS: Add pesto sauce, alfredo sauce, meat sauce, meatballs, sausage and peppers, eggplant parmigiana, chicken cacciatore, or chicken parmigiana.
B U F F E T S
M O V A B L E
F E A S T S
MOVABLE FEASTS: The following feasts have been created with distinctive themes for your event planning convenience. All are available at lunch or in the evening.
BASIC BBQ
HOLIDAY DINNER
Hamburgers, beef hot dogs, veggie burgers, sliced cheese, choice of potato salad, macaroni salad or coleslaw, relish tray with lettuce, tomato, pickles and onion, condiments, potato chips, cookies or brownies, watermelon, lemonade, iced tea and water. (Seasonal) 50 GUEST MINIMUM
Tossed garden salad with lettuce mix, tomatoes, cucumbers, red onion and croutons, your choice of dressing, roast turkey with whipped potatoes and gravy, country stuffing, buttered corn, cranberry sauce, rolls and butter, and pumpkin or apple pie. Served with iced tea, coffee, decaffeinated coffee and hot teas. 20 GUEST MINIMUM
OPTIONS: Add baked beans, corn on the cob, BBQ chicken, or pulled BBQ pork.
FAJITA BAR Warm flour tortillas with choice of chicken, beef or vegetables accompanied with Spanish rice and traditional toppings, churros, fruit punch or iced tea. 20 GUEST MINIMUM
WINGS AND THINGS Buffalo wings, bleu cheese and ranch dressings, celery sticks, and choice of two: Caesar salad, vegetable pizza, cheese pizza or pepperoni pizza. Served with assorted 12 oz canned beverages or bottled water. 10 GUEST MINIMUM
C L A S S I C S
C U L I N A R Y
C L A S S I C S
For an event that requires a more formal atmosphere, may we suggest these classics. Either buffet or served, each menu item includes a choice of salad with dressing, choice of two accompaniments, dinner rolls and butter, iced tea, iced water, coffee, decaffeinated coffee, hot teas and choice of dessert. Additional entrees available. Contact the Catering Department for details. 20 GUEST MINIMUM
BEEF
FILET MIGNON
Beef tenderloin filet with your choice of sauce.
PORK
PRIME RIB
ANISE ROAST PORK
Sliced roast prime rib of beef carved and served with au jus.
Oven roasted pork stuffed with savory figs and apples with a hint of anise. (Seasonal)
FLANK STEAK
ROAST PORK LOIN
Flank steak with your choice of sauce.
POULTRY
SOUTHWESTERN GLAZED PORK LOIN
Carved and served with a zesty chipotle pepper sauce.
Roast pork loin with your choice of sauce.
CHICKEN PICCATA
Boneless breast of chicken lightly sautéed and served in a light lemon sauce with capers.
CHICKEN CORDON BLEU
Boneless breast of chicken topped with imported ham and Swiss cheese.
LAMB
RACK OF LAMB
Rack of lamb served with mint jelly.
ROAST LEG OF LAMB
Boneless roast leg of lamb served with lavender, rosemary and garlic.
CHICKEN SORRENTO
Boneless breast of chicken lightly breaded with prosciutto and eggplant topped with a light tomato sauce.
ROSEMARY CHICKEN
Chicken breast with rosemary and garlic.
PAN ROASTED CHICKEN BREAST
Chicken breast with garlic, olives, tomato, artichokes and pearl onions.
CHICKEN BREAST
Boneless breast of chicken grilled, roasted or sautéed with your choice of sauce.
C L A S S I C S
C U L I N A R Y
SEAFOOD
C L A S S I C S
SHRIMP SCAMPI
Shrimp sautĂŠed with fresh herbs and garlic served over basil orzo.
GARLIC ORANGE CHILI SHRIMP
VEGETARIAN
VEGETABLE NAPOLEON
Layered portobello mushroom, eggplant, peppers, zucchini and yellow squash.
Shrimp stir-fried with Asian vegetables, ginger, garlic and green onions in garlic orange sauce.
EGGPLANT ROLLARD
Baked tilapia filet crusted with coconut, almonds and Cuban seasonings.
SPAGHETTI SQUASH
Eggplant rollard stuffed with wild mushrooms and tofu, with roasted plum tomato sauce and polenta.
ALMOND COCONUT TILAPIA
Spaghetti squash with sofrito and vegan pinto beans.
GRILLED HALIBUT WITH SALSA
Tender and sweet halibut filet grilled and topped with fresh tomato salsa.
GRILLED SALMON
Salmon filet grilled to perfection and served with your choice of sauce.
SOLE FLORENTINE
VEGETARIAN LASAGNA
Lasagna noodles layered with ricotta, mozzarella and parmigiana cheese topped with a white sauce. Vegan menu selections available upon request.
Sole filet wrapped around spinach and mushrooms in a light champagne cream sauce.
POTATO ENCRUSTED SALMON
Filet of salmon encrusted with potato and served with a lemon beurre blanc.
C L A S S I C S
M E N U
A C C O M P A N I M E N T S
Menu accompaniments for lunch and dinner. All meals include choice of one salad, one vegetable, one starch and one dessert.
SALADS TOSSED GARDEN SALAD
A fresh mix of lettuce with tomatoes, cucumbers, red onion and croutons and your choice of dressing.
CAESAR SALAD
Romaine lettuce with parmesan cheese, garlic croutons and creamy Caesar dressing.
FRESH MESCLUN
Baby vegetables with balsamic vinaigrette.
BUFFALO MOZZARELLA
Tomato, mozzarella and fresh basil with garlic vinaigrette.
SPINACH SALAD WITH WARM BACON DRESSING ARUGULA WITH ROASTED PEPPER VINAIGRETTE THAI CUCUMBER SALAD THAI PASTA SALAD WITH SNOW PEAS ICEBERG WEDGE WITH MAYTAG BLEU CHEESE
MENU ACCOMPANIMENTS
M E N U
A C C O M P A N I M E N T S
Menu accompaniments for lunch and dinner. All meals include one salad, one vegetable, one starch and one dessert. Below is a list of the accompaniments to the entree.
ON THE SIDE - SELECT TWO
• Baked potato served with butter, sour cream and chives • Country mashed potatoes • Oven roasted garlic potatoes • Baked sweet potatoes • Whipped sweet potatoes • Rice pilaf • Basmati rice • Vegetarian couscous • Basil orzo • Fresh broccoli spears • Asparagus spears (seasonal) • Fresh zucchini with garlic and basil • Sautéed green beans • Glazed baby carrots • Ramapo vegetable medley
CAKES
• Carrot cake • Black Forest cake • Chocolate fudge cake • Yellow golden fudge cake • German chocolate cake • Yogurt loaf with strawberries • Cheesecake with strawberries, cherries or blueberries
SPECIALTY
Please contact the catering office for specialty items.
DESSERTS PIES AND COBBLERS • Dutch apple pie • Blueberry crisp • Peach cobbler • Boston cream pie • Pecan pie • Key lime pie • Lemon meringue pie • Toll House cookie pie
MENU ACCOMPANIMENTS
F I N I S H I N G
T O U C H E S
DESSERT BARS, BY THE DOZEN
Have your dessert bars cut into triangles, logs and squares to create an attractive platter. • Chocolate brownies • Marshmallow krispies • Luscious lemon bars • Seven layer bars • Marble cheesecake squares • Raspberry sammies • Carrot cake bar • Oreo dream bar • Pecan bar • Apricot bar • Petit fours
COOKIES, BY THE DOZEN • Assorted • Chocolate chip • Peanut butter • M&M Carnival • Oatmeal • Sugar • White chocolate macadamia • Double chocolate chip
F I N I S H I N G
ICE CREAM SUNDAE BAR, 25 GUEST MINIMUM
Includes your choice of vanilla, chocolate or strawberry ice cream. Specialty flavors available...please call to inquire. Select two sauces from the following: • Chocolate • Hot fudge • Caramel • Strawberry Select 3 from the following toppings: • Nuts • Sprinkles • Crushed Oreos • Maraschino cherries • Mini Marshmallows • Whipped topping • Chocolate chips • M & M’s
SNACKS, PER PERSON • Kettle Corn • Potato chips • Pretzels • Nacho chips and salsa (per pound) • Pita chips with hummus (serves 20) • Candy bars • Granola bars • Power bars • Soft pretzels with mustard
T O U C H E S
GOURMET DIPS/TRAYS AND DISPL AYS/C ARVING S TATIONS
ASSORTED DIPS,
CARVING STATION,
20 PERSON PLATTER
PER PERSON
Served with assorted crackers or chips. • Spinach and artichoke dip • French onion dip • Garden vegetable dip • Seven layer dip • Crab and spinach dip • Shrimp dip
TRAYS AND DISPLAYS,
Carved selections are accompanied by an assortment of miniature rolls, condiments and sauces. Carving station comes with your choice of: • Roast turkey with gravy and cranberry relish • Mustard and apricot glazed ham • Roast pork loin • Roast prime rib of beef with au jus
PER PERSON
• Crudités and dip • Cheese and crackers • Imported/specialty cheese and gourmet crackers • Fresh seasonal fruit and cheese • Traditional smoked salmon platter • Mini rollers platter (serves 20) • Mini sandwiches with assorted fillings: (per dozen) tuna salad, egg salad, ham salad, chicken salad, seafood salad, turkey breast, ham and cheese, roast beef, grilled vegetables • Fresh seasonal fruit • Antipasto platter (serves 20)
GOURMET DIPS T R AYS A N D D I S P L AYS C A R V I N G S T A T I O N S
H O R S
D ’ O E U V R E S
PRICED IN MULTIPLES OF 50'S The following hors d’oeuvres can be served passed on trays or set up as stationary buffets, depending on the style of your event.
HOT
COLD
• Spanakopita • Fried chicken tenders • Coconut shrimp • Honey drizzled chicken drummettes • Mini chicken wellington • Crispy asparagus with asiago cheese • Mini eggrolls • Vegetable samosa • Scallops wrapped in bacon • Shumai • Mini franks wrapped in puff pastry • Parmesan artichoke hearts • Mini lamb chops • Chicken quesadillas • Roasted vegetable tart • Roasted red pepper and gouda quesadilla • Potato latkes • Honey ginger chicken satay • Crab cakes • Chicken chimichanga • Beef empanada • Mini ham biscuits • Cocktail meatballs • Crab rangoon • Mini deep dish pizza with sausage • Sausage bites with champagne mustard and white wine
• California roll • Avocado salsa in phyllo cups • Jumbo shrimp cocktail • Melon wrapped with prosciutto • Skewered fruit with yogurt dressing • Tomato, mozzarella and basil crostini • Belgium endive and herbed goat cheese • Tuscan bruschetta • Eggplant caponata in phyllo shells
H O R S
D ’ O E U V R E S
B E V E R A G E S
HOT • Coffee service • Presidential coffee service • Herbal tea service • Hot cocoa (gallon) • Hot apple cider (gallon/seasonal)
COLD • Assorted canned beverage (12 oz) • Bottled water • Half bottled water • Perrier • Milk (pint) • Lemonade (gallon) • Iced tea (gallon) • Fruit punch (gallon)
PUNCHES, PER GALLON • Cranberry punch • Orange blossom punch • Cappuccino ice cream punch
B E V E R A G E S
Planning Your Special Event We pride ourselves in being able to meet everyone’s catering needs. The following steps will guide you through the process of organizing your special event. Even if the date of the event is only tentative, please make arrangements with the Catering Department so that we can reserve your date on our records. Reserving a Location No matter where on campus your event is to take place, the location needs to be reserved before we deliver. Also, please consider an alternative rain site for any event that is held outdoors. Location, room set-ups, tables, chairs, trash cans, and other equipment will need to be arranged by you through the Office of Events and Conferences at 201-684-7590. Any questions regarding room set-up or the type and amount of tables which may be needed for your event due to your menu selection and guest count, can be directed to the Catering Department at 201-684-7772, or e-mail via catering@ramapo.edu. Ramapo Catering must have access to all rooms and buildings to set-up for your event. When reserving a location please allow for set-ups and clean-ups, time will vary depending on each event, the type of service requested and on the number of guests. It is most important that the proper arrangements are made by you, the host of the catered event, to ensure that your event will commence and end on time. Food & Beverage Arrangements To arrange for catering services and establish menus call the Catering Department at 201-684-7772, e-mail us at catering@ramapo.edu, or stop by our office. Some arrangements can be made by phone or e-mail, others require an appointment with the Catering Director. This is the time for a thorough discussion of all specifics and details. The office hours are Monday through Friday, 9:00AM - 5:00PM, closed on some holidays. In order to ensure the highest quality of service, we request that all event arrangements and menu selections are made at least (10) business days prior to your event for a reception or a meal, or (5) business days prior to your event for a small break. Occasionally our prior commitments may not make it possible to accommodate certain event requests, therefore Ramapo Catering reserves the right to decline such events.
Planning Your Special Event Catering Contracts Once we have finalized all the details of your event, you will receive a catering contract that is required to be signed and sent back to the Catering Department. Carefully review all information on this contract for accuracy and completeness before signing. Make any necessary changes, sign and return no later than (3) business days prior to your event via fax to 201-684-7982. Charges will be incurred if you make any changes or cancellations after this time frame. Event Guarantees, Changes and Cancellations When the event is booked, you will be asked for an estimated guest count for planning purposes. This should be your highest estimated count. It may be adjusted until (3) business days prior to the event, not including your event date. At that time a final count and any event changes should be submitted to the Catering Department. The number may increase within those (3) days, but it cannot decrease. Any changes made once confirmed within those (3) business days will result in a surcharge. Billing is based on the final guaranteed or the amount served, whichever is greater. If your event is cancelled, you are responsible for contacting the Catering Department and canceling the event. You will be liable for 50% payment due on any event that is not cancelled within (5) business days of your event date. If Ramapo College of New Jersey is closed due to inclement weather, all catering events will be automatically cancelled. Late and Minimum Charges A late charge of $20.00 will be assessed for any event booked with less than (3) business days notice. A $20.00 surcharge will be assessed for any changes made once the event has been confirmed, under those (3) business days. There will be a minimum charge of $25.00 for all food and beverage orders. Arrangements for orders less than the minimum can be made if they are picked up during hours of operation.
Planning Your Special Event Payment Billing is based on the final guaranteed numbers or the amount served, whichever is greater. After you have given the guarantee, you will be held responsible for all applicable fees. All catered events must have a secured payment before they occur. At the time of booking, you must indicate the method of payment. College Departmental Accounts, checks or cash are all valid payment methods. There is no sales tax on any event charged to a college account. Non-College related groups are subject to the NJ Sales Tax and are required to make a 75% deposit two weeks prior to the event with the balance due at the time of the event. Tax exempt organizations are required to submit a copy of their exemption certificate along with their deposit. Ramapo Catering cannot extend credit to any college department or outside affiliate. Linen and Skirting We will provide linens for food and beverage tables at no additional charge. Linen for guest tables is included only with some breaks, full service buffets and waited meals. The standard colors are white, ivory and burgundy. Other colors may be available with advance notice at an additional charge. If you would like linen to be placed on guests tables for receptions, meeting tables, boxed lunches, registration tables, name tags, head tables, as well as any additional tables that will not be directly used for setup, additional linen charges will apply. We can also provide napkins to compliment your color scheme. Table skirting and specialty linens are available upon request for an additional charge. Please contact the Catering Department for a list of these charges.
Planning Your Special Event Services and China There are various types of services available to you for your special event. Our standard service includes our “drop off” catering and provides high-quality plastic products with standard linen service. China service is available only in the Alumni Lounges and Pavilion at no additional charge. Should you require china service at other locations on campus for any event, additional charges may apply. Please contact the Catering Department for details. Attendants Catering attendants are available daily for “drop off” catering at the initial drop off and check ups thereafter for assistance and clean up only. Catering attendants for china events will be available for the first two hours of service of a buffet or served meal. One attendant per (20-25) guests will be assigned to your event. Should additional Catering attendants or additional hours be needed due to the nature of your event, additional fees will apply. Attendants for receptions and coffee breaks are at an additional charge. Catering attendants are available for a fee of $115.00 per attendant, including set up and clean up, for a minimum of (5) hours, and an additional hourly fee of $25.00 per attendant per hour minimum. Events scheduled before 7:00 AM or ending after 9:00 PM will be charged an additional labor fee of $25.00 per attendant per hour minimum. Catering Equipment As the host of the catered event, you are responsible for the equipment we have provided for the duration of your event. All service items are to remain at the location the event was held. Any missing or damaged catering equipment or supplies will be charged to your account at full replacement or repair costs. Some events may require specialty equipment. Ramapo Catering can provide the rental of any specialty equipment at an additional charge under the same protection services.
Planning Your Special Event Food Removal Policy Due to health regulations, it is the policy of Ramapo Catering that excess food items from events cannot be removed from the event site. Items purchased for pick up should be properly stored prior to the event and removed and disposed of by the host of the event. Substitutions Ramapo Catering reserves the right to substitute items in the event of product unavailability. We will make every attempt to inform you of this change as far in advance as possible. Alcohol Policy Ramapo Catering does not have a license to sell alcohol, however, you can purchase your own alcohol. An alcohol permit is required and must be obtained prior to your event at no charge by contacting the Office of Events and Conferences at 201-684-7590. All alcoholic beverages must be served by our personnel, and consumed in designated areas. Proof of age will be required. Service of alcoholic beverages to an individual or group may be terminated at the discretion of the Ramapo Catering bartender. The charge for alcohol service/bar set-up is $1.35 per person based on the guarantee. Set-up includes cups, mixers, soda, fruit garnishes, napkins, ice and stirrers. A bartender from Ramapo Catering must serve all alcohol at scheduled events on campus. One bartender is required for every (75) guests. A fee of $115.00 per bartender, including one hour before and after the event, for set up and clean up will apply, for a minimum of (5) hours, and $25.00 charged for each hour thereafter. Any event ending after 9:00 PM will be subject to a staffing charge of $35.00 per bartender per hour minimum.
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A GREAT START Early riser Continental Sunrise start ENTRÉES Mushroom cheese strata Ham and potato frittata Lo-carb breakfast Scrambled eggs Bacon Ham steak Sausage links Turkey sausage Lox and condiments French toast Waffles Pancakes Home fried potatoes Hash browns MORNING BREAKS A LA CARTE Cereal with milk Yogurt with granola Seasonal whole fresh fruit Seasonal fresh cut fruit
T
E PER PERSON
$3.75 $6.00 $7.50 PER PERSON
$2.00 $2.00 $3.25 $1.25 $1.50 $1.50 $1.50 $1.50 $3.50 $1.25 $1.25 $1.25 $1.00 $1.00
PER PERSON
Please contact your catering manager for special events and requests.
$2.95 $2.35 $1.00 $1.95
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BAKERY A L A CARTE Assorted bagels with condiments Assorted mini donuts Croissant with condiments Mini cinnamon bun Assorted scones with condiments Assorted mini danish Assorted mini muffins Crumb bun
G PER PERSON
$1.25 $0.55 $1.25 $0.65 $1.25 $0.65 $0.55 $1.25
L U N C H T I M E - EXPRESS LUNCHES PER PERSON Albuquerque chicken $8.25 Grilled Tuscan chicken $8.25 Vegetarian Mediterranean pita $6.75 Grilled portobello on focaccia $7.25 Sweet beef $7.25 Ham and cheddar $7.25 Turkey cranberry club wrap $8.25 Deli style $7.50 LUNCHEON SALADS Chef salad Cobb salad Caesar salad with grilled vegetables with grilled balsamic chicken with grilled salmon with grilled flank steak with grilled shrimp Tri-salad combo Chicken fajita salad Fruit and cottage cheese Antipasto salad Thai beef and noodle jazz salad Vegetarian hummus plate Big Greek salad
PER PERSON
Add Add Add Add Add
$8.75 $8.75 $6.75 $2.00 $2.50 $4.00 $4.00 $6.00 $8.75 $8.75 $6.00 $8.75 $8.75 $7.50 $7.75
Prices Effective Through September 2010
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BOUNTIFUL BUFFETS Slicers Deli Buffet with pasta salad with potato salad with macaroni salad with coleslaw with tossed garden salad with tuna macaroni salad Salad Buffet Caesar Bar with grilled vegetables with grilled balsamic chicken with grilled salmon with grilled flank steak with grilled shrimp Roma Italian with pesto sauce with alfredo sauce with meat sauce with meatballs with sausage and peppers with eggplant parmigiana with chicken cacciatore with chicken parmigiana
PER PERSON
M OVA B L E F E A S T S Basic BBQ with baked beans with corn on the cob with BBQ Chicken with Pulled BBQ Pork Holiday dinner Fajita bar Wings and things
PER PERSON
Add Add Add Add Add Add
Add Add Add Add Add Add Add Add Add Add Add Add Add
$7.75 $1.25 $1.25 $1.25 $1.25 $1.25 $1.75 $7.75 $6.75 $2.00 $2.50 $4.00 $4.00 $6.00 $9.50 $1.25 $1.25 $1.25 $1.75 $2.00 $2.00 $2.50 $2.50
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CULINARY CL ASSICS Filet mignon Prime rib Flank steak Chicken piccata Chicken cordon bleu Chicken sorrento Rosemary chicken Pan roasted chicken breast Breast of chicken Southwestern glazed pork loin Anise roast pork Roast pork loin Rack of lamb Roast leg of lamb Shrimp scampi Garlic orange chili shrimp Almond coconut tilapia Grilled halibut with salsa Grilled salmon Sole florentine Potato encrusted salmon Vegetable napoleon Eggplant rollard Spaghetti squash Vegetarian lasagna
G PER PERSON
$24.00 $21.00 $17.50 $13.75 $13.75 $13.75 $13.75 $14.50 $13.75 $13.75 $14.00 $13.75 $24.00 $16.00 $13.75 $13.75 $13.75 $15.00 $16.50 $17.75 $16.50 $14.50 $13.75 $12.00 $12.00
$11.00 Add $ .75 Add $1.25 Add $2.50 Add $2.50 $11.75 $8.50 $7.50
Prices Effective Through September 2010
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ASSORTED DIPS Spinach and artichoke dip French onion dip Garden vegetable dip Seven layer dip Crab and spinach dip Shrimp dip
E SERVES 20
$50.00 $20.00 $20.00 $50.00 $60.00 $50.00
T R AYS A N D D I S P L AYS Crudités and dip Cheese and crackers Imported/specialty cheese and gourmet crackers Fresh seasonal fruit and cheese Traditional smoked salmon Mini rollers / serves 20 Mini sandwiches / per dozen Fresh seasonal fruit Antipasto platter / serves 20
PER PERSON
SNAC KS Kettle Corn Potato chips Pretzels Nacho chips and salsa / per pound Pita chips with hummus / serves 20 Candy bars Granola bars Power bars Soft pretzels
PER PERSON
$1.80 $2.50 $3.75 $3.00 $4.00 $50.00 $18.65 $1.95 $45.00
$0.75 $0.75 $0.75 $4.25 $24.00 $0.85 $0.79 $1.89 $1.00
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FINISHING TOUCHES Chocolate brownies Marshmallow krispies Luscious lemon bars Seven layer bars Marble cheesecake squares Raspberry sammies Carrot cake bar Oreo dream bar Pecan bar Apricot bar Petit fours Assorted cookies Chocolate chip Peanut butter M&M Carnival Oatmeal Sugar White chocolate macadamia Double chocolate chip Ice cream sundae bar / per person CARVING STATION Roast turkey Mustard and apricot glazed ham Roast pork loin Roast prime rib of beef
G BY THE DOZEN
$8.00 $8.00 $12.00 $12.00 $12.00 $12.00 $12.00 $12.00 $12.00 $12.00 $16.00 $4.25 $4.25 $4.25 $4.25 $4.25 $4.25 $4.25 $4.25 $5.00 PER PERSON
$7.00 $7.00 $7.00 $10.00
Prices Effective Through September 2010
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HORS D’OEUVRES
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MULTIPLES OF 50
Hot
Spanakopita Fried chicken tenders Coconut shrimp Honey drizzled chicken drummettes Mini chicken wellington Crispy asparagus with asiago Mini eggrolls Vegetable samosa Scallops wrapped in bacon Shumai Mini franks in puff pastry Parmesan artichoke hearts Mini lamb chops Chicken quesadilla Roasted vegetable tart Roasted red pepper and gouda quesadilla Potato latkes Honey ginger chicken satay Crab cakes Chicken chimichanga Beef empanada Mini ham biscuits Cocktail meatballs Crab rangoon Mini deep dish pizza with sausage Sausage bites
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BEVERAGES
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G PER PERSON
Hot $50.00 $50.00 $75.00 $45.00 $50.00 $45.00 $25.00 $50.00 $60.00 $50.00 $25.00 $65.00 $75.00 $50.00 $50.00 $50.00 $25.00 $55.00 $80.00 $45.00 $45.00 $25.00 $25.00 $55.00 $45.00 $45.00
Coffee service Presidential coffee service Herbal tea service Hot cocoa / gallon Hot apple cider / gallon
$1.50 $1.75 $1.25 $10.00 $10.00
Cold Canned beverage (12 oz) Bottled water Half bottled water Perrier Bottled juices (10 oz) Assorted juices / gallon Milk (pint) Lemonade / gallon Iced tea / gallon Fruit punch / gallon
Punches Cranberry punch Orange blossom punch Cappuccino ice cream punch
$1.00 ea $1.00 ea $0.60 ea $1.45 ea $1.35 ea $10.00 gal $1.25 ea $7.00 gal $7.00 gal $7.00 gal
BY T H E GA L LO N
$10.00 $10.00 $10.00
Cold California roll Avocado salsa in phyllo cups Jumbo shrimp cocktail Melon wrapped with prosciutto Skewered fruit with yogurt dressing Tomato, mozzarella and basil crostini Belgium endive and herbed goat cheese Tuscan bruschetta Eggplant caponata in phyllo shells
$65.00 $30.00 $75.00 $40.00 $30.00 $25.00 $25.00 $30.00 $30.00 Prices Effective Through September 2010