What Is A Plated Dinner?
With this option, we will plate and serve your guests a
salad, and then serve an entree plate. Bread baskets with butter will be placed
at each table for self-service.
Each plated dinner includes a personal garden salad with
bowls of dressing on each table. We offer upgrades to our salads if you prefer
There are two options
available as far as salad service. Salads can be preset, which means they will
be ready at each place setting when you arrive.
They can also be served,
which means we will bring the salads from the kitchen and serve only when you
are ready to eat. This is the typical option, especially if there is a cocktail
The dinner plate is served after your guests have finished
their salads and we have cleared their plates.
Each plated dinner option
includes your entree (or multiple entrees) plus two sides choices. For side
choices we recommend one vegetable and one starch (potato, rice or pasta).
Additional sides are available for an additional charge.
To ensure the quality of
our food, and the service time involved, we highly recommend having only one
plate choice per event. This means with the exception of a few (special diets,
kids, etc.) every guest will receive the same plate. Food will come out of our
kitchen faster, will be served by our staff faster and everyone will receive
much hotter food.
We understand that not
everyone will want to eat the same thing, that's why we offer combination
plates. These combo plates include multiple entrees on a single plate, allowing
you to offer your guests more variety.
I Want My Guests To "Choose" A Plated Entree
If you insist on plated choices for your event (for
example you want 80 chicken and 50 salmon), we must charge a "Plating
Fee" equal to twenty percent of the total food order. This is a fee
designed only to cover our additional kitchen and wait staff needed to serve
We will gladly accommodate vegetarian/vegan, special
dietary restrictions and kid entrees with no minimum (prior notice required).
You will not be charged the "plating fee" because of these items.
Our Menu Choices
Below you will find our "typical" plated items. We can
create a plate that matches your taste and could plate most items found in our
buffet menu, or any special requests. We have found that pairing multiple
options with a single sauce (as found below) will create a more unified plate
(and happier guests).
Prices are per serving
unless otherwise noted and are subject to change. For on-campus catering,
the menu price will be the majority of your bill from us. Unlike most caterers
and banquet halls, we include the staffing, linens, tables, disposables, chairs,
We highly recommend a
China and Silverware Upgrade for plated events.
Additional options can be found under the buffet menu
section. An additional 20% plating charge may apply. Unless
otherwise stated, all plated dinners include two side choices, salad and rolls.
Chicken $ 21.45
Grilled breast of chicken with your choice of one sauce
(herb broth, béarnaise, or soy-ginger)
Beef Tenderloin $ 25.25
A generous cut of Filet Mignon rubbed with our famous
Montreal Steak Blend with your choice of one sauce (herb
butter, demi glace or béarnaise sauce)
Flank Steak $
Some of the tastiest grilled marinated flank steak around!
Sliced thin and served with horseradish sauce and its own juices
Salmon $ 23.95
Grilled salmon filet with your choice of sauce (Béarnaise,
herb butter, garlic lemon beurre blanc, or soy-ginger glaze)
Plated vegetarian options include roasted acorn squash
bowl or pasta primavera (see descriptions under the buffet section). Vegetable
and starch choices will match those chosen for other dinners
Combination plates to please the masses. Unless otherwise
stated, all plated dinners include two side choices, salad and rolls.
Grilled Filet & Chicken
Grilled breast of chicken paired with a 4 oz beef
tenderloin filet and joined by one sauce. Sauce choices include herb broth, red
wine reduction, béarnaise and roasted red pepper sauce
Grilled Chicken & Salmon
Grilled breast of chicken paired with a grilled salmon
filet and joined by one sauce. Sauce choices include herb broth, chardonnay
sauce, béarnaise and soy-ginger glaze
Grilled Chicken & Shrimp
Grilled breast of chicken paired with 4 jumbo fried shrimp
and joined by one sauce. Sauce choices include béarnaise, herbed butter or
roasted red pepper sauce
Surf & Turf $ 26.35
Grilled salmon filet paired with a 4 oz beef tenderloin
filet and joined by one sauce. Sauce choices include herb broth, herbed butter,
roasted red pepper sauce, béarnaise and soy-ginger glaze
Steak & Shrimp $ 25.65
Grilled 4 oz portion of beef tenderloin paired with 4
jumbo coconut fried shrimp and joined by one sauce. Sauce choices include
béarnaise, herbed butter or roasted red pepper sauce
Steak & Crab Cake $
Grilled 4 oz portion of beef tenderloin paired with our
signature jumbo crab cake and joined by one sauce. Sauce choices include
béarnaise or roasted red pepper sauce
These plates come with salad and bread but no extra side
choices unless stated.
Fried chicken tenderloin strips with French fries
Chicken Alfredo Pasta
One of our large pasta bowls generously filled with pasta covered in homemade
creamy alfredo sauce topped with sliced grilled chicken breast and fresh herbs
Pan seared and served upon a timbale of Israeli
couscous pilaf. With roasted baby vegetables and a roasted tomato-saffron broth.
Garnished with shaved fennel
Pan seared and topped with a creamy Dijonaise
sauce, accompanied by haricot vert & creamed garlic potatoes
Slowly braised veal shanks set atop a parsnip
potato puree with haricot vert, baby carrots and a rich veal demi glace.
Garnished with fried sweet potato strips and a parsley and lemon zest gremolata
entrees include a choice of one vegetable and one starch.
We will gladly help you choose sides to match your entrée.
Extra side choices are $ 1.35 per serving.
● Steamed broccoli
● Steamed broccoli, carrots & cauliflower
● Stir-fried seasonal vegetables
● Honey glazed carrots
● Squash medley with tomato & basil
● Corn with confetti peppers
● Green beans amandine
● Roasted asparagus *
● Cauliflower au gratin *
● Roasted root vegetable medley *
● Haricot vert *
● Herb roasted red potatoes
● Sweet potato soufflé
● Mashed potatoes
● Baked potato (with butter & sour cream)
● Buttered pasta with parmesan
● Pasta with marinara sauce
● Wild grain blend rice
● Herbed Rice
● Mushroom (or saffron) risotto *
● Potato au gratin *
● Orchiette pasta with arugula, pine nuts and tomato *
* - Premium may apply