Design Your Own Buffet Includes rolls and butter, coffee, decaf, and hot tea.
| Princeton Buffet | Yale Buffet | Amherst Buffet | $40 per person
Three Entrées
Three Accompaniments
Four Salads | $37 per person
Two Entrées
Three Accompaniments
Four Salads | $33 per person
One Entrée
Two Accompaniments
Three Salads |
Entrées
Tender Roasted Beef Shoulder
With garlic-sage veal glace and caramelized onions. Chili Rubbed Flank Steak
With roasted poblano sauce. Beef Stroganoff
Braised tender beef tips with onions, mushrooms, and sour cream-laced demi-glace, accompanied by farfalle. Oregano Roasted Leg of Lamb
With green peppercorn demi-glace. Smoked Pork Loin
With cider glaze. Fillets of Salmon
With lemon-shallot butter sauce and chopped parsley. Pacific Ling Cod
With pineapple salsa. Broiled Sole
With lemon, capers, and tomato. Roasted Chicken
Breast, thigh, and leg with apple barbeque sauce. Pesto Marinated Chicken Breast
With tomato-caper sauce. Orange Glazed Chicken Breast Polenta Lasagna
With spinach and ricotta. Oven-baked Pasta
With artichokes, squash, peppers, sun-dried tomatoes, olives and basil cream sauce.
Accompaniments
Creamy Polenta
With pancetta and fresh thyme. Wild Rice Blend
With cranberries and almonds. Lemon-coriander Basmati Rice Ginger-garlic Jasmine Rice Penne Pasta
With garlic, tomatoes, and Parmesan. Potatoes au Gratin
Yukon potatoes, layered with Gruyère, cream and buttered bread crumb topping. Roasted Baby Red Potatoes
Tossed with extra virgin olive oil, garlic, and herbs. Whipped Russet Potatoes Fresh Green Beans
With crispy bacon and onions. Oven-roasted Vegetables
With rosemary and garlic. Fresh, Seasonal Vegetable Medley
Steamed in maître d’ butter with salt and pepper.
Salads
Seasonal Fruit Salad
Melons, strawberries, red grapes, and berries. Roasted Potato Salad
With shallot-bacon vinaigrette. Roasted Vegetable & Cous Cous Salad
With harissa dressing. Tuscan Bean Salad
With garbanzo, red kidney, green, and cannellini beans, tossed with red wine oregano vinaigrette. Italian Pasta Salad
Penne pasta with salami, pepperoncini, mozzarella, olives, and Parmesan. Grilled Chicken & Orzo Salad
With spinach and creamy parmesan dressing. Marinated Beet Salad
With blue cheese and walnuts. Wild Rice Medley
With diced celery, peppers, almonds, pecans, and a sherry walnut vinaigrette. Caesar
Crisp romaine leaves, hand cut, with fresh parmesan, croutons and UC dressing. Mixed Greens
(Our housemade dressings are Balsamic Vinaigrette, Blue Cheese, French, Dijon Vinaigrette, and Ranch)
Specially blended greens tossed with shredded carrot, radicchio and Nappa cabbage.
Themed Buffets
The Mediterranean
$35 per person (25 person minimum) • Leg of lamb in red wine, mustard and garlic
• Lemon chicken breast with sun-dried tomatoes and oregano jus
• Sole with capers and olive sauce
• Pine nut couscous
• Steamed vegetable medley
• Baba ghanouj
• Dolmas
• Warm goat cheese and pita bread
• Hummus
• Green salad with white balsamic vinaigrette Mexican Buffet
$30 per person (25 person minimum) • Grilled chipotle flank steak fajitas
• Grilled cumin chicken fajitas
• Lime-coriander mahi-mahi
• Spanish rice
• Black beans
• Pico de gallo
• Cheddar cheese
• Sour cream
• Roasted corn salsa
• Guacamole
• Tortillas
• Caesar salad
• Jicama apple salad
Seafood and Prime Rib Buffet
$42 per person (75 person minimum) • Hand-carved rib of beef au jus ($85 carving fee)
• Pan seared fresh seasonal fish with lemon-butter sauce
• Chef’s choice starch and vegetable
• Smoked Oregon lox with cream cheese, capers, red onion and housemade pumpernickel bread
• Poached jumbo prawns with cocktail sauce
• New Zealand green lip mussels with ginger-mustard aïoli
• Pickled herring with sour cream
• UC crab and shrimp salad
• Niçoise salad with potatoes, tuna, green beans and olives
• Pasta salad
• Imported and domestic cheese tray
• Tossed greens with three housemade dressings
• Seasonal fruit tray of melon, pineapple, grapes
Caribbean Buffet
$39 (75 person minimum) • Whole barbequed jerk chicken
• Curried lamb leg with garlic, chiles, ginger
• Cuban pork loin sliced with mojo sauce
• Baked swordfish with macadamia nuts and pineapple salsa
• West Indies black-eyed peas and rice
• Stir-fried snow peas and bok choy
• Green beans with peanut dressing
• Black bean and mango salad with green onions and hearts of palm
• Scallop ceviche with lime and peppers
• Mesclun greens with citrus vinaigrette
• Sliced island fresh fruit tray with coconut Themed Buffet setup available. Please ask Catering Director Shelly Carlisle. Assorted Petite Dessert table $8.00 per person
Specialty Buffet Items
Carved at the Buffet $85 Price includes condiments and mini rolls where appropriate. 25 person minimum unless otherwise stated.
Baron of Beef
(100 person minimum)
Carved off the bone
$7 per person Snake River Farms Kobe Tri Tip
Oven-roasted to medium rare and sliced to order
$9 per person Rack of Lamb
Cut and served on the bone with lamb jus
$12 per person Roast Tenderloin of Beef
Hand rubbed with specially selected herbs, slow-roasted to perfection
$12 per person Carlton Farms Pork Loin
Seasoned with fennel and garlic and slow roasted.
$6 per person Chilled Decorated Salmon (in season)
with medallions. Market Price Assorted Petite Dessert Table
$8 per person
Ice Carving Available upon Request
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