private party
(These are sample menus only. Please speak to our sales department to design a menu customized for your event)
Plated Dinner for 12
Appetizers
Bavarian Pretzel Bites stuffed with smoked salmon, purple cabbage, mustard sauce and topped with flying fish caviar
Molasses glazed grilled shrimp on sugar cane skewers
Salads & Breads
Bitter green salad with montrochet stuffed medjool dates, blood oranges, pistachios, pomegranate and a blood orange vinaigrette
Panzanella salad with blanched asparagus, arugula, fennel confit and a soft saffron aioli
Assorted flatbread and fresh baked rolls with fennel pepper butter
Entrees & sides
Poached Salmon with mustard dill sauce
Fire roasted black angus beef filet with white corn and chantarelle succotash, aged madiera and oven dried tomato jus, butternut squash dusted pappardelli
Dessert
Flourless chocolate cake with fresh berries
Mexican crudite with jicama, cucumber, chili dusted red potato, grilled carrot and cherry tomatoes served with fresh chips, sun-dried tomato guacamole and an apricot chili dipping sauce will be served on tables before dinner
Grilled peach & blue cheese quesadillas with candied pecans
Chorizo stuffed dates with chili arbol sauce
Mahi Mahi and tropical fruit ceviche served on toasted mini flour tortilla boats
Amuse Bouche
Red pepper and vine ripe tomato gazpacho in cucumber cup
Plated Dinner
Cage-free shredded chicken enchiladas with our homemade mole Arracheras
Roasted butternut squash and and chorizo Mexican risotto
Chocolate coconut mousse with bunuellos & fresh berry garnish
Tapas Menu for 35
Passed Appetizers
Mini peach quesadillas with gorgonzola & candied pecans
Basque veal and garlic sausage banderillas with saffron and mustard glaze
Spanish chorizo stuffed dates wrapped in apple wood bacon served with a red pepper harrissa
Tapas Buffet (all items will be served on individual plates)
Mini shitake, stilton, red cabbage empanadas and a chili de abrol sauce
Mini pretzel tostada stuffed with smoked salmon, mustard sauce and flying fish caviar
Patatas ali-oli potato salad with garlic mayo
Molasses and chili grilled shrimp served with roasted garlic on sugar cane skewers
Artichoke & manchego croquetas with Catalonian garlic sauce
Iberian braised short rib with bacon pearl onion, served with carrot mousseline, mushroomed red potato
Cabrales and goat cheese pate with smoked fish and fruit pintxo, toast points & cornishon
Marinated Spanish olives
Plated Dinner for 30
Salad Course
Winter Garden Noodle Salad
Baby greens with frissee, green tomatillo, radish, crisp baby zucchini & yellow squash bundled in a semolina pasta shell with a light miso mustard dressing
Entree Course
Tunisian Medallions of Mahi Mahi (seafood option) served with a saffron broth with apricot, raisin, chili and Moroccan green olives served with wild rice pilaf and steamed purple broccoli
Green Tea Crepes (vegetarian option) with shredded carrot, pepper, spinach, basil, red onion and shitake mushroom with a light lemongrass, coconut and green curry sauce, served with sweet & sour root vegetable slaw
Fresh Baked Rolls & Butter
Mini Tarts (1 of each per person)
Almond Cream with Blueberries
Baked Brown Butter Custard with Raspberries
Family Style Luncheon for 150
Spring Kebab Platter
Asst. kebabs including: Cajun andouille & grilled tenderloin kebabs with garlic mustard glaze, Rosemary chicken & grilled Italian sausage, and Tofu & grilled vegetable with a chili hoisin glaze
Tijuana Tangerine Green Salad
Seedless tangerine, jicama, avocado and mixed green salad with honey cumin dressing
North African Roasted Potato Salad
Red mustard seed, cardamom and coriander dusted red potato salad with a creamy mustard tarragon dressing
Assorted Cupcake Tray
An assortment of chocolate, banana, cappuccino & raspberry
St. Patricks Day Cocktail Hour for 50
Marmalade & Bushmills-glazed corned beef satay
Mini sliders with ground lamb, Guinness-curried mayonnaise and sharp Irish cheddar
Ginger and spring vegetable cake with green horseradish sour cream
Guinness and cranberry teriyaki-glazed rib tips
Guinness & Godiva chocolate parfait
Cocktail Reception for 100
Mini Blackhawk steak sandwiches with shitake mushrooms, four-cheese bechamel and roasted red peppers on black bread
Mini Cuban pork sandwich served on fried plantains with chili mint mayo
Pepper infused Smirnoff buffalo chicken wings served with gorgonzola cheese sauce
Sesame salmon satay with a teriyaki-balsamic sauce
Thai katsu chicken skewers with sweet chili sauce
Cuervo tequila veal, beef & andoullie BBQ meatballs
Baileys Carmel Toffee Pie
Salsa Night Buffet Dinner for 200
Salads & Bread
Tender mixed bean and avocado salad
Green salad with tri-color tortilla strips, tomatoes and citrus lime dressing
Corn bread & butter
Entrees & Sides
Cuban Mojo pork loin with sugarcane, herb and lime sauce with mango salsa on the side
Char crusted chicken with tequila lime sauce
Caribbean catfish with mustard sauce
Dirty rice with roasted sweet potato
Yucca & poblano pepper mashed potatoes
Navajo corn cobettes dusted with parmesan cheese & adobo chili powder
Fall Harvest vegetable Banderillas (Kebabs)
Served with assorted hot sauces
Individual chocolate and coconut mousse served in mini bunuelo cups
Chocolate dipped strawberries & white chocolate dipped strawberries
sugarplum catering
corporate + social + sustainable
©2010 University Food Systems, Inc. All Rights Reserved.
©2008 University Food Systems, Inc. All Rights Reserved.
