EVENTMANAGEMENT.COLUMBIA.EDU

INDULGENT DINING EXPERIENCES

Columbia Event Management is proud to provide a In the end, if you prefer a customized approach to event robust selection of Catering Services to complement planning, we can help you here as well. Every menu can be any event. Our team of culinary professionals provide modified to suit personal tastes and dietary restrictions. a seamless experience, supporting you through the initial sustainability planning stages to a brilliant finale. Whether you aim to impress guests with an upscale fine dining experience We believe in sustainable, eco-conscious solutions. or keep conference attendees energized with an Rest assured that we take responsibility for reducing our assortment of snacks and refreshments, our Catering carbon footprint through the following initiatives: Team is equipped to craft the perfect menu. • Our state-of-the-art water treatment system triplefilters Quality food is the secret to our success. We offer local tap water, allowing us to serve refreshing still and a rotation of menus that are refreshed frequently sparkling water in sleek, reusable carafes. to highlight seasonal items, showcase food trends, • Partnerships with local and regional farmers provide and source local ingredients. fresh produce and free-range poultry, beef, and lamb. Our culinary team also offers specialty menus. • Inventive vegan and vegetarian dishes are always in Inspired by our work with the Earth Institute, the season. Our chefs turn local produce into plant-based Sustainable Living Menu features dishes made from masterpieces. locally sourced ingredients. Prioritizing farm-to-table cuisine means that we update the offerings frequently, • Linen-less tables, recycled paper products and biode- ensuring that we serve the freshest seasonal produce, gradable disposable flatware make our place settings meat, poultry and fish. eco-friendly. You may also choose to enhance your experience with fine china and silverware. Guests who wish to support the Columbia Community might also consider the Blue Menu, a curated collection of meals and enhancements that directly benefit local nonprofit organizations. $5 from every plate purchased is donated directly to Columbia Community Service, and our department will match this contribution, bequeathing an additional $5 per attendee.

Alfred Lerner Hall | 2920 Broadway | 212-854-5800 | [email protected] eventmanagement.columbia.edu BREAKFAST

BREAKFAST BUFFETS Continental Breakfast...... 26 Executive Breakfast...... 28 American Breakfast...... 30 MINIMUM OF 15 GUESTS MINIMUM OF 15 GUESTS MINIMUM OF 20 GUESTS | ATTENDANT REQUIRED Local and Seasonally Inspired Fruit Local and Seasonally Inspired Fruit Local and Seasonally Inspired Fruit Selection of Bakery Items to Include: Selection of Bakery Items to Include: Selection of Bakery Items to Include: Muffins, Croissants, Danishes Muffins, Croissants, Danishes Muffins, Croissants, Danishes New York Style Bagels New York Style Bagels New York Style Bagels Selection of Chilled Juices to Include: Individual Plain and Fruit Yogurt Fluffy Scrambled Eggs Orange, Cranberry, Apple, or Grapefruit Selection of Chilled Juices to Include: Smoked Bacon Iced Water Orange, Cranberry, Apple, or Grapefruit Turkey Sausage Coffee, Decaffeinated Coffee & Tazo Tea Iced Water Home Fries Coffee, Decaffeinated Coffee & Tazo Tea Selection of Chilled Juices to Include: Orange, Cranberry, Apple, or Grapefruit Iced Water Coffee, Decaffeinated Coffee & Tazo Tea BY THE DOZEN ENHANCEMENTS Fresh Pastries...... 36 Omelet Station...... 12 Yogurt Station...... 8 Select One (1): Croissant, Danish, Muffin MINIMUM OF 25 GUESTS | CHEF ATTENDANT REQUIRED Greek Yogurt or Homemade Vegan Yogurt Whoel Eggs and Egg Whites Mix Ins to Include: Dried Cranberries, Toasted Assorted Mini Bagels...... 36 Select Two (2): Ham, Turkey Bacon, Almonds, House-Made Granola, Candied Pecans Cream , Fruit Preserves, Butter Chicken Apple Sausage or Pork Bacon Mix Ins to Include: Mushrooms, Tomatoes, Irish Steel Cut Oatmeal...... 11 Whole Fruits...... 27 Onions, Bell Peppers, Spinach, Scallions, Select One (1): Soy Milk or Almond Milk Select One (1): Oranges, Bananas, Cheddar, Feta, Swiss Mix Ins to Include: Raisins, Brown Sugar, Apples or Clementines NY Bagel Breakfast...... 12 Toasted Almonds, Candied Pecans, Honey Smoked Scottish Salmon Individual 3” Quiche...... 11 Plain & Everything Bagels Gluten-Free Option: Frittata Sliced Tomatoes, Red Onions, Capers Select One (1): Lorraine, Broccoli & Cheddar, Whipped Regular, Scallion, Vegetable and Low or Spinach & Artichoke Fat Cream Sliced Fruit Platter...... 11 BREAK

BREAK PACKAGES The Traditional Break...... 24 Chef’s Garden Break...... 24 New York Break...... 24 Fruit and Yogurt Parfait Fresh Crudité to Include: Selection of Upstate New York Apples Banana Bread Carrots, Celery, Cherry Tomatoes, Local Aged & Crackers Cookies in Jars Cauliflower, Broccoli Coffee, Decaffeinated Coffee & Tazo Tea Classic New York Black & White Cookies Hummus in Individual Containers Mulberry Street Cannoli Summer Break...... 24 Grilled Vegetables Warm Honey Roasted Nuts Warm Soft Pretzels Beet Dip Select One (1): Cheddar Cheese Dip, Spicy Mustard Tahini Dip Hot Chocolate with Marshmallows Plain & Caramel Popcorn Baba Ganoush Lemonade with Sliced Strawberries & Mint Assorted Petite Cupcakes Tapenade Assorted Candies to Include: Gummy Bears, M&M’s, Starburst, Pita Chips, Tri Colored Tortilla Chips, Mini Hershey Bars, Reese’s Peanut Butter Cups Banana Chips, Smoked Almonds Lemonade & Iced Tea Cucumber & Lemon Infused Water

ENHANCEMENTS

Assorted David’s Cookies.... 5 Individual Greek Yogurt...... 6 Assorted Plavors Brownie and Blondie Tray.... 5 Assorted Yogurt Loaves...... 6 Flourless Brownies...... 8 Select One (1): Lemon, Marble, Banana, Tea ...... 18 Cranberry Nut, Espresso, Crumb Select Two (2): Watercress with Devilied Sliced Fruit Platter...... 11 Eggs, Smoked Salmon and , Smoked Turkey with Cranberry Spread, Cucumber and Boursin Cheese SANDWICHES

SANDWICHES

Sandwich Tote ‘To Go’...... 31 Gourmet Buffet...... 51 Select Four (4) Sandwiches Select Four (4) Sandwiches David’s Chocolate Chip Cookie Mixed Green Salad: Cucumbers, Cherry Tomatoes, Whole Apple Shaved Carrots, Lemon Vinaigrette Individual Bag of Chips Greek Orzo Salad Water Quinoa Salad Select One (1) Salad: Pickles & Olives Mixed Green Salad with Lemon Vinaigrette, Individual Bag of Chips Greek Orzo Salad, Quinoa Salad Assorted Miniature Cupcake Rich Fudge Brownies Soda or Water

SELECT FOUR (4) SANDWICHES Grilled Chicken, Gruyere, Bacon, Tomato, Lettuce & Garlic Aioli on Ciabatta Grilled Halal Chicken, Sliced Avocado and Tomato on Brioche Roll Smoked Ham, , Baby Spinach, Roasted Peppers & Honey Mustard in a Wrap Roasted Turkey Breast, Monterrey Jack Cheese & Cranberry Spread on a Multigrain Pocket Sliced Petite Filet of Beef, Horseradish Mayonnaise, Arugula & Tomato on Onion Baguette Shrimp Salad in a Pita Pocket Sliced Asian Pork Loin, Sweet Spiced Chili Sauce & Asian Slaw on Kaiser Roll Grilled Portobello, Roasted Peppers, Mesclun Greens & Red Onion in a Wrap Grilled Eggplant, Roasted Peppers, Caramelized Onions & Olive Tapenade in a Wrap SALADS

SALADS Create-Your-Own Salads...... 51 MINIMUM OD 25 GUESTS | CHEF ATTENDANT REQUIRED Created to Order and Served in Individual Bowls Rustic Bread, butter, olive Oil & White BEan Spead Sliced Fruit & Petit Fours Infused Water with Lemons & Berries

Select Two (2) Greens: House Mix (Arugula, Green Leaf, Baby Spinach Chopped Tuscan Kale Romaine & Radicchio) Organic Spring Mix

Select Eight (8) Toppings: Roasted Quinoa Shredded Carrots Dried Cranberries Walnuts Grilled Vegetables Orange Segments Shredded Cheddar Red Onions Croutons Feta Cheese Olives Avocado Crumbled Roasted Sweet Potatoes Bacon Sliced Cucumbers Local Chopped Apples Grape Tomatoes Raisins

Select Four (4) Proteins: Grilled Shrimp Diced Turkey Grilled Tofu Grilled Chicken Diced Ham Hard Boiled Eggs Chipotle Chicken Crumbled Tuna

Select Three (3) Dressings: French Blue Cheese Red Wine Vinegar Homestyle Ranch Balsamic Vinaigrette Italian Creamy Caesar Olive Oil BUFFETS

BUFFETS MINIMUM OF 15 GUESTS | ATTENDANT REQUIRED

Asian...... 51 Italian...... 51 Mandarin Orange Salad: Bibb Lettuce, Arugula, Endive & Radicchio Salad: Radish, Bok Choy, Corn, Carrots, Cashews, Shitake Olive, Grape Tomato, Carrot, Cucumber Mushrooms Antipasto Board Chicken Teriyaki Sautéed Chicken Breast: Tomatoes, Capers & General Tso Shrimp Basil Broccoli & Cashews Herb Crusted Salmon Vegetable Fried Rice Pesto Pasta Primavera Almond Cookies Broccoli Rabe Sundried Tomatoes, Roasted Garlic Tiramisu

French...... 51 Southwestern...... 51 Country Salad: Beets, , Walnuts Field Greens: Pico de Gallo & Cilantro Lime Dressing Chicken Francese Roast Mojo Bone-In Chicken Cod Provencal Grilled Skirt Steak: Chimichurri Sauce Parsley Potatoes Fajita Toppings: Pico de Gallo, Cheese, Haricot Verts Almandine Jalapeno, Guacamole Vegetarian Poblano Stuffed Pepper: Tarte Tatine Roasted Eggplant, Fire Roasted Tomato Sauce Cilantro Lime Rice Tres Leches Cake BUFFETS

BUFFETS MINIMUM OF 15 GUESTS | ATTENDANT REQUIRED

Mediterranean...... 51 Spanish...... 51 American...... 51 Greek Salad: Romaine, Kalamata Olives, Mixed Baby Lettuce: Chorizo Vinaigrette Wedge Salad: Blue Cheese, Bacon, Tomatoes Feta Cheese Iberico Ham & Manchego Cheese Board Watermelon & Cucumber Salad Stuffed Grape Leaves Roasted Chicken: Romesco Sauce Fried Buttermilk Chicken Boneless Hand Rolled Chicken: Roasted Garlic, Spanish Mackerel: Capers, Tomato, Fennel BBQ Pulled Pork Oregano, Lentils, Capers Salsa Macaroni & Cheese Seared Salmon Yellow Rice & Grilled Onions Collard Greens Seafood Paella Blistered Padrón Peppers Apple Pie Vegetable Bake: Tomato, Roasted Cauliflower Flan Spinach Polenta Baklava

Barbecue...... 51 BARBECUE ENHANCEMENTS Select two (2) Salads: Coleslaw, Potato Salad, Add Grilled Chicken...... 5 Add Pulled Barbecue Chicken...... 5 Mixed Green Salad, Pasta Salad Angus Beef Sliders Add Roasted Corn on the Cob...... 2 Add Baked Potato with Toppings...... 3 Beyond Beef Burgers Add Bone-In Barbecue Chicken...... 7 Add Pulled Pork...... 5 Hebrew National Beef Hot Dogs Add Vegan Baked Beans...... 2 Add Sausages & Peppers...... 5 Traditional Toppings: , Lettuce, Tomato, Onions, Pickles, Ketchup, Mustard, Relish & Mayo Baked Beans Sliced Watermelon Cookies and Brownies BLUE MENU

BLUE MENU MINIMUM OF 25 GUESTS | ATTENDANT REQUIRED Enjoy a curated menu of local and sustainable dishes and give back to our community. A portion of your bill ($5 per person) will be donated to benefit Columbia Community Service-- plus Columbia | Event Management will match with an additional $5 donation for each of your guests.

Blue Buffet...... 60 Roasted Apple & White Cheddar Tart: Hearty Greens, Maple Balsamic Glaze Hudson River Fruit Apples / Milton, NY; Cabot Creamery Cheddar / Rochester, VT; Catskill Provisions Butternut Squash Mulligatawny Soup Lancaster Farm / Lancaster County, PA Penne Pasta: Fresh Basil Pesto, Topped with a Caprese Salad New York Ravioli and Pasta Company / New Hyde Park, NY

CHOICE OF TWO (2) ENTREES: Grilled Murray’s Boneless Chicken: Tarragon Lemon Murray’s Chicken / South Fallsburg, NY Farm-Raised Trout Sautéed: Spinach & Fennel North Carolina Trout Roasted Pork: Sautéed Fresh Apple & Cranberry Pennsylvania Pork Baked Sweet Potatoes Scott Farms / Lucama, NC Local Roasted Root Vegetables Hepworth Farms / Milton, NY SUSTAINABLE LIVING

SUSTAINABLE MENU MINIMUM OF 10 GUESTS Inspired by work with the Earth Institute, Columbia | Event Management is excited to offer the following sustainable menu items. This menu has been curated to feature only local fare and is frequently updated so it reflects the most sustainable dishes we can provide. Sustainable Living Buffet...... 51 Sustainable Living Heirloom Tomato & Burrata Salad: Plated Dinner...... 85 Basil Pesto & Grilled Ciabatta Choice of One (1) Appetizer, One (1) Entree, One (1) Dessert Watermelon and Cucumber Gazpacho: APPETIZER: Pickled Mustard Seed & Crumbled Feta Wedge Salad: Heirloom Cherry Tomatoes, Maple Soy Glazed Tofu: Kimchi, Toasted Sesame Hard Boiled Eggs, Chives, Red Onion, Bacon (opt) Seeds, Daikon Radish, Jasmine Rice Grilled Peaches & Arugula Salad: Blackberries, Coconut Chickpea Curry: Cauliflower and Black Rice Crumbled Goat Cheese, Balsamic Vinegar Dressing Vegan Chocolate Mousse: Fresh Raspberries Butternut Squash Risotto: Sage Pomegranate & Grapefruit Salad ENTRÉE: Sustainable Living Line Caught Halibut: Pea Puree, Shumeji Mushrooms, Beurre Blanc Passed Hors D’ Oeuvres Pan Roasted Atlantic Cod: Roasted Cauliflower, Available as options on Passed Receptions Menu Brussels Sprout Leaves Jackfruit Cake: Apple Chutney King Oyster Mushrooms: Pea Puree, Sundried Tomato & Basil Cake: Pesto Cream Soy Flour Bacon Bits, Forbidden Rice Stuffed Cremini Mushroom Cap: Spinach Hummus DESSERT: Fresh Bruschetta on French Baguette Chocolate Mousse (Vegan): Raspberries Sustainable Living Seasonal Fruit Tart Reception Station...... 23 Piquante Peppers Salad: Caramelized Onions & Green Tomatoes Wild Cod Tikka Masala: Naan Bread Pan-Fried Sesame & Roast Garlic Tofu: Buffalo Cauliflower Miso Creamy Polenta: Roasted Vegetables PLATED

PLATED MENU ATTENDANT REQUIRED

Two Course Plated Lunch...... 51 Three Course Plated Dinner...... 85 Includes one (1) Entrée and one (1) Dessert Includes one (1) Appetizer, one (1) Entrée and Served with Rolls & Butter one (1) Dessert Served with Rolls & Butter Coffee, Decaffeinated Coffee & Tazo Tea

APPETIZERS Baby Lettuce: Baby Beets, Blue Cheese, Shrimp & Grits: Andouille Sausage, Cajun Shrimp Roasted Walnuts, White Balsamic Vinaigrette Seared Scallops: Fried Capers, Basil Oil, Caesar: Parmigiana Reggiano Cheese, Herb Croutons Saffron Cauliflower Mousseline Tuscan Kale: Roasted Delicata Squash, Goat Cheese, Jumbo Lump Crab Cake: Cilantro-Lime Aioli, Dried Cranberries, Candied Walnuts Celeriac Slaw Quinoa Salad: Sweet Potato, Butternut Squash Ravioli: Sage Sauce Brussels Sprouts & Apples Butternut Squash Risotto: Duck Prosciutto, Sage Burrata: Oven Roasted Tomatoes, Olives, Basil Short Rib Ragout: Potato Gnocchi, Parmesan Cheese Tuna Tartare: Sweet Soy Wasabi, Avocado, Crisp Pork Belly: Hot Pepper, Mustard Seed Relish, Cucumber, Taro Root Lime, Coriander Gremolata Roasted Beet Salad: Whipped Goat Cheese, Butternut Squash Soup Toasted Hazelnuts Lobster Bisque Lobster & Grapefruit Salad: Crisp Greens, Minestrone Soup Citrus Vinaigrette PLATED

ENTREES Pan Seared Scottish Salmon: Red Wine Braised Short Rib: Organic Breast of Chicken ‘Grand-Mere’: Roasted Cauliflower, Brussels Sprout Leaves, Parsnip Puree, Persillade Smoked Bacon, Whipped Potatoes, Shitake, Leeks, Romesco Sauce Angus Beef Tenderloin: Green Bean Provencal Sautéed Halibut Filet: Charred Asparagus, Horseradish Pommes Puree, Maple Sage Glazed Chicken: Peas, Shimeji, Beurre Blanc Cognac-Peppercorn Cream Maitake Mushroom, Sweet Potato Puree, $15 per Person Additional Grass Fed Beef Striploin: Sweet Stem Cauliflower Branzino Grenobloise: Capers, Lemon, 1942 Blue Cheese, Potato Croquettes, Red Lentil Dal: Basmati Rice Parsley, Cauliflower Puree, Wilted Spinach Young Spinach Sauce Perigourdine Coconut Chickpea Curry: Basmati Rice $25 per Person Additional $10 per Person Additional Creamy Polenta: Wild Mushrooms Red Snapper Livornese: Seared Double Lamb Chop: Crispy Tofu: Maple-Soy Glaze, Daikon Radish, Tomatoes, Capers, Olives, Broccoli Rabe Roasted Fingerling Potatoes, Spaghetti Kimchi, Steamed Jasmine Rice $25 per Person Additional Squash Timbale with Ratatouille Filet Mignon: Baby Vegetables, $10 per Person Additional Mashed Potatoes, Truffle Sauce

DESSERTS Seasonal Fruit Tart: Raspberry Coulis, Vanilla Crème Anglaise Apple Tart: Almond Paste, Cinnamon, Puff Pastry Classic Crème Brûlée Pumpkin Crème Brûlée Chocolate Terrine Red Velvet Cake Chocolate Ganache Tart: Raspberries, Crème Chantilly Carrot Cake: Cream Cheese Filling New York Cheesecake Death By Chocolate Cake Tiramisu Vanilla Panna Cotta: Fresh Strawberries, Sweet Balsamic Reduction Frozen Limoncello Tulip Red Berry Shortcake Chocolate Mousse Cake Vegan Chocolate Mousse RECEPTIONS

RECEPTION STATIONS

Bruschetta...... 9 Artichoke & Goat Cheese Mezze...... 19 Traditional Hummus, Baba Ghanoush, Tzatziki Sauce Traditional Roma Tomato Stuffed Grape Leaves Olive Tapenade Stuffed Olives with Feta Cheese Toasted Bread & Crostini Mediterranean Seafood Salad Domestic Cheese Platter...... 15 Pita Bread Wisconsin Yellow Cheddar, , , Herbed Goat Cheese Antipasti...... 23 Di Parma Prosciutto, Soppresata, Hot Capicola Imported Cheese Platter...... 25 Imported Provolone, Parmigiano Reggiano, Bocconcini Parmigiano Reggiano, Gorgonzola, Hot Peppers Stuffed with Blue Cheese Marinated Artichoke Hearts Aged Yellow Cheddar, Triple Cream Brie Marinated Olives Imported & Domestic Roasted Yellow & Red Peppers Roasted Eggplant Cheese Platter...... 20 Artisanal Breads Crudite & Dips...... 8 Tapas...... 27 Select Two (2) Dips: Blue Cheese, Ranch, Hummus, Pesto Serrano Ham & Manchego Cheese Aioli, Dill Yogurt, Roasted Shallot Aioli Roasted Red Peppers, Olives, Red Pepper Flakes Assorted Sushi Rolls...... 18 Duck Breast Confit Smoked Dried Chorizo, Stuffed Olives, Blue Cheese Assorted Sushi Platter...... 19 Seafood Ceviche Avocado & Plantain Chips Honey Spiced Dried Beef, Pate, Cippolini Onions, Balsamic Vinegar White Anchovy Terra Chips, Yucca Chips and Crostini

RECEPTIONS CHEF ATTENDED RECEPTION STATIONS MINIMUM OF 100 GUESTS | CHEF ATTENDANT REQUIRED Served with Silver Dollar Rolls Pasta Station...... 22 Asian Station...... 26 Sushi Station...... 28 TWO (2) CHEF ATTENDANTS REQUIRED THREE (3) CHEF ATTENDANTS REQUIRED Assorted Sushi, Sashimi Rolls Select two (2): Penne Marinara: Roasted Cauliflower Assorted Pan-Seared Pork, Chicken & Penne alla Vodka: Peas and Onions Vegetable Dumplings Ice Cream Sundae Bar...... 16 Bowtie Pasta: Sautéed Garden Vegetables, Garlic, Thai Vegetable Summer Rolls Chocolate, Vanilla & Strawberry Ice Cream Olive Oil, Fresh Basil Sweet Chili Dipping Sauce Sprinkles, Chocolate Sauce & Whipped Cream Tri Color Tortellini: Sundried Tomato Cream Sauce Asian Chicken Salad in a Sesame Cone Tri Color Tortellini: Pesto Sauce Kung Pao Chicken in Lettuce Leaf Cup Umbrella Ice Cream Cart...... 4 Rigatoni: Brussels Sprouts, Garlic and Onions Seared Ahi Tuna in Lettuce Leaf Cup Novelty Ice Cream Bars & Ice Cream Cups Gluten-Free Option: Ravioli with Pomodoro Sauce Spicy Cashews, Crispy Rice Noodles, Napa Cabbage Slaw, Ginger Dressing, Wasabi Sauce Add Grilled Chicken...... 8 Soy Sauce, Siracha, Hot Mustard Add Grilled Shrimp...... 8 Add Smoked Chicken...... 8 Sports Bar Station...... 22 Spicy Chicken Wings Blue Cheese, Celery & Carrot Sticks Cheddar Jalapeno Poppers Mozzarella Sticks & Marinara Sauce Pigs in a Blanket Spicy Brown Mustard Carving Station...... 31 TWO (2) CHEF ATTENDANTS REQUIRED Select One (1): Tenderloin of Beef: Horseradish Cream Rack of Lamb: Mint Gastrique Roasted Turkey Breast: Cranberry-Orange Chutney Roasted Salmon: Dilled Crème Fraiche Roasted Tuna: Ginger Wasabi Sauce Tomato RECEPTIONS

PASSED HORS D’ OEUVRES MINIMUM 25 GUESTS | ATTENDANT REQUIRED Passed Hors d’ Oeuvres option from Sustainable Living Menu available

One Hour...... 36 Each Additional Hour...... 47

Choice of Eight (8):

COLD HORS D’ OEUVRES HOT HORS D’ OEUVRES Beef Carpaccio on Ficelle: Truffle Salt, Arugula Angus Beef Burger Slider Curried Chicken Salad on Edible Spoon: Dates Mini Falafel Herbed White Bean Spread on Rice Cracker: Lump Crab Cake: Spicy Remoulade Roasted Garlic Mini Beef Wellington Jumbo Shrimp: Cocktail Sauce Mini Quiche: Lorraine, Spinach Asparagus or Maryland Crabmeat Salad in Cucumber Square Sun-Dried Tomato Mini Lobster Roll New Zealand Baby Lamb Chop: Mustard, Roasted Red Beet Hummus on Endive Leaf Shallot Breadcrumbs Roasted Tomato Bruschetta Pigs in a Blanket: Spicy Brown Mustard Salmon Mousse in Phyllo Cup: Chives Short Rib Slider Chicken Curry in Tart Shell: Shredded Coconut Grilled Shrimp Seared Beef Filet on Crostini: Horseradish Cream Moroccan Spiced Lamb Meatball: Feta Cheese Smoked Salmon Rosette: Crème Fraiche, Dill Spanakopita Tuna Tartar in Sesame Cone: Wasabi Mayonnaise Steak au Poivre Skewer: Brandy Sauce Eggplant Caponata on Artichoke Heart Truffle Scented Grilled Cheese Vegetable Samosa BEVERAGES BEVERAGES BY THE GALLON Half Day Beverage Service...... 11 Regular Coffee...... 57 Apple Cider...... 57 UP TO FOUR (4) HOURS SERVES 16 GUESTS SERVES 16 GUESTS All Day Beverage Service...... 18 Milk, Cream, Sugar & Sweeteners Select: Hot or Cold UP TO EIGHT (8) HOURS | ATTENDANT REQUIRED Decaf Coffee...... 57 Lemonade...... 57 Coffee, Decaffeinated Coffee, Tazo Tea, SERVES 16 GUESTS 5 GALLONS | SERVES 60 GUESTS Assorted Juices, Soft Drinks, Water Milk, Cream, Sugar & Sweeteners Iced Water...... 35 Canned Water...... 3 Assorted Teas...... 57 5 GALLONS | SERVES 60 GUESTS SERVES 16 GUESTS Sparkling Water...... 4 Fruit Infused Iced Water...... 46 Milk, Honey, Lemon, Sugar & Sweeteners 5 GALLONS | SERVES 60 GUESTS Assorted Juice...... 4 Hot Chocolate...... 57 Orange, Cranberry, Apple or Grapefruit SERVES 16 GUESTS Soft Drink...... 4 Coke, Diet Coke, Sprite, Ginger Ale, Seltzer

BAR OPTIONS BAR ON CONSUMPTION Mixed Drinks ...... 10 Premium Bar Service Beer & Wine Service First Hour...... 29 First Hour...... 19 House Sparkling Wine...... 33 Top Shelf Liquors Assorted Domestic & Imported Beers House Red & White Wine...... 33 with Full Fruit Garnishes & Mixers House Red, White & Sparkling Wine Assorted Domestic and Imported Beers Soft Drinks, Tonic, and Seltzer Imported Bottled Beer...... 8 House Red, White & Sparkling Wine Domestic Bottled Beer...... 7 Soft Drinks, Tonic, and Seltzer Each Additional Hour...... 10 OR ANY PART THEREOF Martinelli’s Sparkling Cider ..... 8 Each Additional Hour...... 13 OR ANY PART THEREOF Assorted Juices/Soft Drinks.... 4 Juice: Orange, Apple, Cranberry, Grapefruit All Alcohol Requests must be submitted no later than Soft Drinks: Coke, Diet Coke, Sprite, Ginger Ale 15 days prior to events outside of Lerner Hall Sparkling Water ...... 4 Still Water ...... 3 INFORMATION

MENU All prices are Per Person unless otherwise noted. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

DIETARY ICONS

GLUTEN-FREE VEGETARIAN VEGAN SUSTAINABLE

EVENT REQUIREMENTS DISPOSABLE OR CHINA SERVICE Disposable orders require a Green Fee of $1.00 per person. China Service orders in Lerner Hall are $3.00 per person. China Service orders outside of Lerner Hall require a rental fee based on your event needs.

LABOR Waitstaff...... 44 PER HOUR | MINIMUM OF SIX (6) HOURS Waitstaff...... 44 PER HOUR | MINIMUM OF SIX (6) HOURS Uniform Chef...... 44 PER HOUR | MINIMUM OF SIX (6) HOURS Sanitation/Dishwasher...... 44 PER HOUR | MINIMUM OF SIX (6) HOURS