Catering _ Menus - The Dahlmann Campus Inn by liuhongmeiyes

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									                                                                       Chef ’s Breakfast Specialties
         CATERING AND CONVENTION SERVICES
                                                                          and Break Upgrades
               Breakfast and Brunch                                                      priced per person
                                                                                   Cinnamon Swirl French Toast

                      Breakfasts                                         Belgian Waffles, strawberries and whipped cream
                                                                                        Campus Inn Quiche
     All breakfasts include freshly ground Arabica coffee
and decaffeinated coffee, organic teas, herbal teasans, preserves,                        Scrambled Eggs
                 honey and creamery butter.                                           Chef’s Omelette du Jour
                    Classic Continental                                            Smoked Salmon Presentation
                      minimum 15 guests
                                                                                 Eggs Benedict or Eggs Florentine
Selection of fruit juices, Chef’s display of bagels, muffins and                       Truffled Egg Sandwich
 assorted breakfast pastries. Sliced seasonal fruit and yogurt.            Canadian Bacon and Cheddar Egg Sandwich
                      Breakfast Buffet                                             Sliced Fruit and Berry Display
                      minimum 15 guests
                                                                                    Fruit Yogurt • Whole Fruit
    Classic Continental Plus: Scrambled eggs or omelette                           Fruit Kebabs with Yogurt Dip
    du jour, maple cured bacon and farmer’s link sausage,
    hash browns or chive potato cakes, Belgian waffles or                          Oatmeal • Hard Boiled Egg
  cinnamon swirl French toast, housemade oatmeal or dry
              cereals with skim and 2% milk.
                                                                                          priced per dozen
                                                                         Bagels, Muffins, Danish, Fruit Sticks, Turnovers
           Campus Inn Brunch                                                  Pecan Rolls, Cinnamon Rolls or Scones
                                                                                       Mini Breakfast Pastries
                      Minimum 25 guests
                                                                                         Sliced Coffeecakes
      Chef’s Bakery Basket: Bagels, Scones, Croissants,
                 Muffins and Fruit Danish                               Chef attendant available for omelette or waffle station

        Fresh Squeezed Orange and Grapefruit Juice                                       Beverages
            Display of Seasonal Fruits and Berries                                  Coffee and Tea Display
                                                                     Presented with natural sugars, honey and chocolate curls.
             Eggs Benedict or Omelette Du Jour                            Complete with organic teas and herbal teasans.
            Chive Potato Cakes or Hash Browns                              Hot Chocolate, Iced Tea, Apple Cider
                                                                                  and Fresh Lemonade
         Maple Cured Bacon and Farmer’s Sausage
                                                                                  Apple and Cranberry Juice
      Belgian Waffles or Cinnamon Swirl French Toast
                                                                                Freshly squeezed Orange Juice
           Chicken Piccata or Chicken Scallopini                                     and Grapefruit Juice
        Seasoned Tilapia or Herb Crusted Whitefish                                  Regular and Diet Sodas

      Chef’s Display of Dipped Strawberries, Petit Fours                      Saratoga Still or Sparkling Water
                   and Housemade Truffles
                                                 CATERING AND CONVENTION SERVICES
                                                              Breaks


    All breaks include freshly ground Arabica coffee and                               Refreshing Add-ons:
 decaffeinated coffee, organic teas, herbal teasans, preserves,
                 honey and creamery butter                                               Priced per person

               Complete Break Package                                            Sliced vegetables with herb dip
Start your event with our Classic Continental Breakfast
in addition to continual replenishment of coffees, teas,                               Gourmet mixed nuts
                sodas, and bottled water                                              Honey roasted peanuts
                   Midmorning Break
                                                                                          Jumbo cashews
                   Whole or sliced fruit
                                                                                Tortilla chips with vegetable salsa
                       Granola bars
                                                                              Kettle potato chips with garden dip
            Afternoon Break (choice of two)
                                                                                            Popcorn trio
                      Trio of popcorn
                                                                                             Trail mix
              Kettle chips with garden dip
               Sourdough pretzel nuggets                                            Sourdough pretzel nuggets
         Corn tortilla chips with garden salsa                                         Candy bar assortment
                 Unforgettable brownies                                  Warm soft pretzels with mustard dipping sauces
                   Housemade cookies                                                  Whole grain power bars
                Vegetable sticks with dip
                                                                                           Granola bars
                   Whole or sliced fruit
                                                                                            Whole fruit
                                                                                    Fruit kebabs with yogurt dip
                     Beverages
                Coffee and Tea Display                                                    Priced per dozen
Presented with natural sugars, honey and chocolate curls.                    Chef’s signature dark chocolate truffles
     Complete with organic teas and herbal teasans.
                                                                                 Chocolate dipped strawberries
       Hot Chocolate, Iced Tea, Apple Cider
              and Fresh Lemonade                                             Lemon, apricot, or raspberry fruit bars

              Apple and Cranberry Juice                                               Unforgettable brownies

           Freshly Squeezed Orange Juice                                                Housemade cookies
                and Grapefruit Juice                                                     Miniature desserts
                Regular and Diet Sodas

          Saratoga Still or Sparkling Water
                                                       CATERING AND CONVENTION SERVICES
                                                              Lunch, page 1 of 2

                       Entrée Salads                                                                    Entrées
      Served with rolls and butter, house dessert and coffee service.        One entrée per event. Chef will honor a vegetarian entrée as a second
                                                                            option. Third choice will have an upcharge. Served with Campus Inn
                      Chicken Caesar Salad
                                                                            salad, rolls and butter, chef’s recommended starch and vegetable, house
 Romaine lettuce, fresh parmesan cheese, croutons and our Chef’s                                     dessert and coffee service.
                         Caesar dressing.
                     Healthy Chicken Salad                                                           Campus Broil
Poached chicken breast, baby spinach, grape tomatoes, sliced melon                   Marinated and sliced Certified Angus sirloin with
and fresh berries served with a curried yogurt sauce and honey lime                           porcini cabernet demi glace.
                        dressing on the side.                                                        Grilled Sirloin
          Salmon Salad with Orange Ginger Relish                                   Chargrilled USDA aged Angus sirloin with portabella
 Poached or grilled salmon with orange zest, white wine and a hint                          wedges and caramelized red onions.
of soy. Topped with sweet red bell peppers, mandarin orange slices,                               Chicken Scallopini
     fresh ginger and chives. Served on a bed of mixed greens.               Tender medallions of chicken breast pan sauteed and deglazed with
                             Cobb Salad                                     grapefruit juice, pink peppercorns and cream reduction. Served with
   Mixed greens, julienne of turkey and ham, red onion, shredded                      boursin orzo and garnished with grapefruit slices.
  carrots, Wisconsin cheddar, aged swiss, tomato, sliced cucumber,                                Chicken Parmesan
        hard boiled egg, gorgonzola cheese and dried cherries.              Skinless and boneless chicken breast dipped in parmesan egg batter.
                     Grilled Vegetable Salad                                Pan sauteed and topped with fresh marinara and reggiano parmesan,
  Roasted vegetables: eggplant, red bell pepper, zucchini and yellow                    lemon pepper risotto and vegetable medley.
squash served over mixed greens with parmesan and provolone cheeses
              and finished with a spicy tomato chutney.                                             Chicken Piccata
                                                                                  Sauteed with artichoke hearts and sliced mushrooms in a
                           Shrimp Salad                                              lemon cream sauce. Saffron rice and green beans.
  Jumbo shrimp rubbed with mint pesto, chargrilled and tossed
 with spring mix, feta cheese and grape tomatoes. Garnished with                                 Vegetarian Napoleon
mandarin orange slices and seedless grapes sauteed in lime juice and         Layers of spinach, eggplant, summer squash, zuchinni, portabella,
                          virgin olive oil.                                  roasted red peppers and garlic polenta. Drizzled with boursin and
                                                                                          served in a pool of roasted tomato orzo.
               Specialty Sandwiches                                                              Vegetarian Tortelloni
  Choice of basil and honey dressed vegetables or cross-cut Yukon fries.         Parmesan, ricotta and mozzarella stuffed striped tortelloni.
  Served with house dessert and coffee service. May add Soup du Jour.               Complimented by alfredo sauce enriched with wild
                                                                                               mushrooms and bell peppers.
                        Vegetarian Deluxe
Grilled eggplant, roasted red pepper and caramelized red onion layered                     Quattro Formaggio Agnolotti
with tomato, baby spinach and fontinella cheese with a splash of aged            Four cheese ravioli with roasted vegetable marinara sauce.
         balsamic vinaigrette on grilled sunflower wheat bread.
                                                                                           Tilapia with Key Lime Glaze
                            Classic Ham                                    Macadamia crusted, pan seared with roasted limes, oranges and a touch
       Rosemary cured ham, smoked gouda, carmelized onion,                         of fresh lemon. Saffron rice and vegetable medley.
            honeycup mustard on grilled pinwheel rye.
                                                                                                    Roasted Salmon
                           Campus Club                                          Lightly seasoned with cajun spices, roasted corn salsa. Potato
 Turkey breast, rosemary cured ham, aged cheddar, lettuce, tomato                              leek gratin, green bean saute.
            and mayonnaise on toasted country white.

                          Turkey Reuben                                                      Soup and Half Sandwich
  Oven roasted turkey breast, house dressing, coleslaw and domestic
                                                                                        Choose from our Specialty Sandwiches menu
              swiss cheese served on grilled rye bread.
                                                    CATERING AND CONVENTION SERVICES
                                                           Lunch, page 2 of 2

                                                    Themed Lunch Buffets
                                                     Served with house dessert and coffee service.

                         Southwest BBQ                                                                    Michigander
           Soup: Roasted corn and sweet potato chowder                                                  Soup: Potato leek
         Salad: Mixed greens with cilantro lime vinaigrette                        Salad: Campus Inn salad ~ Pecan and panko crusted whitefish
     ~ Chicken breast with mango barbecue ~ Pulled adobo pork                              ~ Traverse City chicken ~ Chive potato cakes
           ~ Green bean casserole ~ Cheddar jack potatoes                                              ~ Baby glazed carrots
                             Caribbean                                                                  Campus Tailgate
                    Soup: Island vegetable chowder                                                    Soup: Broccoli cheddar
                   Salad: Spinach mandarin orange                                           Salads: Garden, Coleslaw and Potato salad
    ~ Seasoned tilapia with tropical fruit salsa ~Macadamia coconut                               Deli selections (choice of three)
         chicken ~ Saffron rice ~ Snow peas and baby carrots                  • Oven roast turkey                  • Hummous and tabbouli
                           Fajita Treata                                      • Rosemary cured ham                 • Chicken salad
                      Soup: Vegetarian tortilla                               • Angus roast beef                   • Yellowfin tuna salad
          Salads: Roasted bell pepper salad ~ Jicama slaw                     Chef’s imported and domestic cheeses ~ A variety of breads, rolls and
       ~ Chicken, beef, and vegetarian fajita bar ~ Rice español              condiments ~ Kettle style potato chips
                ~ Guacamole with white corn chips                                                    The Campus Inn Buffet
                     Mediterranean Buffet                                                           Served soup du jour and salad
                   Soup: Roasted lemon and spinach                                                    ~ Selection of two entrees:
      Salads: Classic caesar salad ~ Orzo salad with mint and feta            • Sliced sirloin with wild mushroom sauce
         ~ Baba ganoush with pita, roasted peppers and olives                 • Chicken scallopini with grapefruit and pink peppercorn sauce
               ~ Beef and chicken shawarma brochettes                         • Seasoned salmon with roasted corn salsa
                         ~ Lemon pepper risotto                               • Vegetarian tortelloni
                                                                               Accompaniments: Yam and Yukon duchess potato ~ Vegetable medley
                        Something Italian
                       Soup: Vegetable minestrone ~                                                  You Wrap It Up Buffet
              Salads: Fresh mozzarella salad ~ Caesar salad                                       Soup: Cream of wild mushroom
                             Pasta (select one)                                  Salads: Basil and honey dressed vegetable salad ~ Fresh fruit salad
• Penne with roasted peppers                                                                     ~ Lavash wraps and pita bread with:
• Tortelloni with grilled chicken, pine nuts and creamy pesto                 • Roasted artichoke hearts, red peppers, eggplant and spinach
                             Pizza (select one)                               • Hummus, taboulli, baba ganoush
• Wild mushroom with grilled peppers and goat cheese                          • Grilled chicken breast, avocado, tomato and chipotle mayonnaise
• Roasted garlic and chicken with macadamia nut pesto                         • Housemade potato crisps
• Classic pepperoni with green peppers, onions and mushrooms


                     House Desserts                                                            A La Carte Desserts
            Warm Apple Crisp or Rice Pudding                                                     New York Style Cheesecake
                               Sorbet:
              Raspberry, Mango or Blackberry Cabernet                                            Italian Almond Cream Cake
                               Gelato:
                                                                                                Three Layer Chocolate Torte
    Tahitian Vanilla, Dark Chocolate or Coconut Almond Fudge
                              Mousse:                                                                 Strawberry Shortcake
      Chocolate, Strawberry or White and Dark Chocolate Swirl
                                                 CATERING AND CONVENTION SERVICES
                                                        Dinner, page 1 of 2


                                                        Dinner Entrées
Two entrée choices per event. Chef will honor a vegetarian request as third entrée. Fourth entrée will have an up-charge. Served with Campus Inn
                          salad, rolls and butter, chef’s recommended starch and vegetable, house dessert and coffee service.
                     Victors Prime Rib                                                            Rosemary Chicken
        Slow roasted aged Angus beef with garlic mashed                         Roasted lemon sauce, lemon pepper risotto, zucchini stir fry.
                 potatoes and green bean sauté.
                                                                                                 Chicken Scaloppini
                        Filet Mignon                                           Tender medallions deglazed with pink peppercorns, grapefruit
     Aged tenderloin with a porcini cabernet reduction, yam                      juice and reduced cream boursin orzo and baby spinach.
             and yukon duchess potato, asparagus.
                                                                                                   Chilean Sea Bass
                    Grilled Delmonico                                          Island seasoned with mango coulis, tropical fruit salsa, saffron
     Angus Reserve Ribeye with oven roasted potatoes, green                                     rice and vegetable medley.
              beans and caramelized red onions.
                                                                                                    Roasted Salmon
                     Campus Inn Broil                                             Lightly blackened, roasted corn salsa, potato leek gratin
Sliced Certified Angus sirloin with wild mushrooms and madiera                                    and green bean saute.
        demi glace, potato leek gratin, vegetable medley.                                   Macadamia Crusted Tilapia
                                                                             Mandarin orange sauce, chive potato cakes and vegetable medley.
                  Chicken Champignon
       Sauteed artichoke hearts and mushrooms in a white                                              Red Snapper
       wine cream sauce. Saffron rice pilaf and broccolini.                   Roasted with soy, orange zest and white wine. Served with Udon
                                                                                             noodles and mandolin vegetables.
                    Chicken Florentine
       Wild rice, spinach, Boursin cheese stuffing, sauced                                 Goat Cheese Spinach Ravioli
      with a white wine cream reduction, chive potato cake                       Complimented with a carrot sweet potato puree, vegetable
                      and vegetable medley.                                             spaghettini and tangerine yogurt sauce.
                  Chicken Cordon Bleu                                                           Vegetarian Napoleon
    Stuffed with rosemary cured ham and swiss cheese, sauced                 Layers of spinach, eggplant, summer squash, zucchini, portabella,
     with an herb cream reduction. Yam and Yukon duchess                     roasted red peppers and garlic polenta. Drizzled with boursin and
                      potato and broccolini.                                              served in a pool of roasted tomato orzo.




                                                          House Desserts
                                                         New York Cheesecake
                                                     Italian Almond Cream Cake
                                                     Triple Layer Chocolate Torte
                                                         Strawberry Shortcake
                                                                   Gelato:
                                         Tahitian Vanilla, Dark Chocolate or Coconut Almond Fudge
                                                                  Mousse:
                                          Chocolate, Strawberry or White and Dark Chocolate Swirl
                                                                  Sorbets:
                                                  Raspberry, Mango or Blackberry Cabernet
                                                    CATERING AND CONVENTION SERVICES
                                                           Dinner, page 2 of 2


                                                   Campus Combinations
                        Served with Campus Inn or Classic Caesar Salad, Chef’s Starch and Vegetable, Dessert, Coffee Service.
                                                                   Entrees
           Sirloin au Poivre                                   Chilean Sea Bass                                  Chicken Scallopini
       With dijon peppercorn sauce.                      With mango coulis and fruit salsa.                    With pink peppercorn sauce.
             Filet Mignon                                            Salmon                                      Chicken Parmesan
          With porcini bordelaise.                     With tomato chutney and corn salsa.                      With roasted tomato sauce.


                                                           Dinner Buffets
    Minimum 40 guests required. Presented with two buffet salads or one served salad, Chef’s vegetable, one accompaniment, one pasta and sauce,
                                                        house dessert and coffee service.
                                                                  Salads
          Campus Inn Salad                                    Mandarin Spinach                                    Orzo Pasta Salad
  Mixed greens, Michigan dried cherries,                 Baby spinach, mandarin oranges,                        With mint, feta, honey and
   sunflower seeds, tomato, cucumber                            sliced mushrooms                                   seasonal vegetables
             and red onion
                                                                Classic Caesar
                                                            Romaine and croutons with
                                                               housemade dressing

                                                                 Entrees
          Chicken Parmesan                                    Campus Inn Broil                                     Roasted Salmon
              Marinara sauce.                        Wild mushrooms and marsala demi glace.                Lightly blackened, roasted corn salsa.

         Chicken Florentine                                        Roast Beef                                    Snapper Vera Cruz
Roulade of spinach, wild rice, boursin cheese            With porcini cabernet reduction.                 Avocado and tomato in coconut cream.
           and herb cream sauce.
                                                                Beef Shawarma                                Panko Crusted Whitefish
       Chicken Champignon                               Skewered with onions, bell peppers.                        Roasted lemon sauce.
Artichokes and mushrooms in a white wine
             cream reduction.                        Dijon and Herb Rubbed Sirloin                               Crusted Pork Loin
                                                                Balsamic demi glace.                        With caramelized mandarin orange
         Rosemary Chicken                                                                                       sauce and dried cherries.
           Roasted lemon sauce.                         Macadamia Crusted Tilapia
                                                              Mandarin orange sauce.                          Ancho Pork Medallions
         Chicken Scallopini                                                                                      Red wine barbecue sauce.
          Pink peppercorn sauce.

                                                                      Pasta
                                   Gemelli, Striped Tortelloni, Penne and Roasted Garlic and Red Pepper Gnocci
                                                                     Sauces
                      Roasted Vegetable Marinara, Marsala Porcini, Italian Sausage and Roasted Peppers and Broccoli Alfredo

                                                               Accompaniments
                  Yam and Yukon Duchess, Oven Roasted Redskins, Garlic Mashers, Lemon Pepper Risotto, Potato Leek Gratin,
                                   Saffron Rice Pilaf, Chive Potato Cakes and Orzo with Boursin Cream
                                             CATERING AND CONVENTION SERVICES
                                                 Hors D’oeuvres page 1 of 2


      Chilled Hors D’oeuvres                                                       Warmed Hors D’oeuvres
                **Shrimp Cocktail                                                                    Ravioli Kabob
     Jumbo shrimp with cocktail sauce and lemons                                  Gorgonzola stuffed, chargrilled and skewered with
                                                                                        grape tomato and fresh mozzarella
              Grafton Cheddar Tart
              Dried fig and port reduction                                             Sea Scallops Wrapped in Bacon
                                                                                           Combines the richness of the sea with a
               Island Fruit Kabobs                                                             scent of hickory and maple
                 Yogurt dipping sauce
                                                                                                Petite Beef Wellington
                   Pesto Terrine                                                   Tenderloin and mushroom duxelle in puff pastry
  Goat cheese, macadamia nut pesto (display or butler)
                                                                                                  Brie and Fruit Tart
                   Shrimp Point                                                        Mini phyllo shell with fresh berry garnish
   Dilled cream cheese, cucumber and sliced baguette
                                                                                                 Roasted Garlic Puff
          Petite Redskins and Caviar                                                 Montasio, parmesan, ricotta and feta cheese
   Garnished with whitefish caviar and creme fraiche                                             **Mushroom Oscar
                                                                                    Stuffed with lump crab, topped with Bearnaise
                  Vegetable Maki
      Shiitake, spinach, carrot and hard boiled egg                               Balsamic Fig, Goat Cheese and Bacon
                                                                                                    On petite flat bread
               Antipasto Brochette
    Roasted tomato, proscuitto ham, kalamata olive                                  Coconut Crusted Mini Lobster Tail
               and tri-color tortelloni                                                          Mandarin tomato chutney
         Shrimp with Avocado Cream                                                           Mushroom Truffle Risotto
         Butterflied shrimp and avocado puree                               Mushrooms, Arborio rice and black truffle oil in crispy phyllo
                Chipolte Chicken                                                                 Homestyle Meatballs
      Mild Southwest seasonings in a phyllo shell                             Cajun barbeque, wild mushroom or sweet and sour sauce
            Smoked Salmon Rollups                                                               Vegetable Spring Roll
In mini bouchee with smoked salmon and salmon mousse                                           Plum sauce and spicy mustard
                 Pinwheel Wraps                                                            Macadamia Coconut Chicken
    Roast beef with dijon horseradish, tabbouli and                                           Pineapple chutney dipping sauce
             hummus or chipolte chicken
                                                                                           Brie and Pear Almond Phyllo
                  California Roll                                               Brie, pears and toasted almonds in a neat phyllo purse
              Sushi with crab and avocado                                           Buffalo Style Chicken Spring Rolls
                                                                             Chicken breast, celery, carrot, hot sauce and a hint of garlic.
                                                                                             Served with blue cheese dip


                                                **Selections available for display only.



                                                      Chef ’s Creation
                             An individual display of Chef’s Hors D’Oeuvres for the discriminating palate.
                                                      CATERING AND CONVENTION SERVICES
                                                          Hors D’oeuvres page 2 of 2


                                                        Chef ’s Presentations
                                                                  Minimum 25 guests

       French Country Market                            Harvest Vegetable Presentation                              Baked Brie en Croute
 Crudite display, spinach and artichoke dip,               A colorful array of the season’s best                 Wheel of brie in puff pastry served
 black truffle pate, smoked seafood mousse,                           with herb dip                             with fresh berries, seedless grapes and
  duck pate with port and artesian breads                                                                                  assorted crackers
                                                                Crusted Tenderloin
          Salmon Extravaganza                                                                                         Chef ’s Sweet Table
                                                          Roasted corn salsa, tomato chutney
  Smoked salmon with capers, grated eggs,                                                                        A multi-tiered display of miniature
                                                                 and sliced baguette
  cucumbers, diced tomatoes, red onions,                                                                        pastries, petit fours, chocolate dipped
     cream cheese and sliced baguettes                                                                              fruits and housemade belgian
                                                           Bruschetta Action Station
                                                                                                                           chocolate truffles
              Middle Eastern                           Create your own personal bruschetta on
  Hummus, taboulli, baba ganoush, olives,              grilled flatbread with choice of toppings:                    Fresh Fruit Mélange
 couscous salad, toasted pita and flat breads         Caramelized onion, roasted tomatoes, basil                       With honey yogurt dip
                                                         spread, goat cheese, artichoke hearts,
 Imported and Domestic Cheeses                         kalamata olives, roasted garlic, marinated
     Rustic breads and assorted crackers                    mushrooms and herbed boursin.



                     The Green Oasis                                                                   Pasta Creations
Served with rolls and butter, two selections of greens, two dressings and      Choice of six accompaniments, two pastas, two sauces, breadsticks and
eight accompaniments.                                                          garlic bread.
Greens:               Baby spinach, spring mix or romaine                      Pastas:                 Tri-color tortelloni, penne, tomato basil linguini,
Dressings:            Ranch, lite raspberry vinaigrette, blue cheese,                                  gemelli, quattro formaggio agnolotti
                      balsamic Italian or house Caesar                         Sauces:                 Marinara, creamy pesto, alfredo, carbonara,
Accompaniments: Tomatoes, cucumber, red onions, croutons,                                              roasted vegetable, marsala cream and mushroom
                parmesan cheese, cheddar, mushrooms, broccoli,                 Accompaniments: Broccoli florets, roasted red pepper, reggiano
                cauliflower, dried cherries, turkey breast, rosemary                           parmesan, kalamata olives, andouille sausage,
                ham, gorgonzola, bacon, sunflower seeds, feta,                                 gorgonzola, sundried tomatoes, zucchini, baby
                grated egg, kalamata olives or bell peppers                                    spinach, bacon and julienne chicken breast


                                                            Carving Station
                                                                  Minimum 50 guests

                            Roast Turkey                                                                       Prime Rib
                Honey mustard sauce, cranberry mousse,                                             Slow roasted and sliced to perfection.
                   country white and Challah rolls                                                 Served with freshly grated horseradish
                      Rosemary Cured Ham                                                            Mini Kobe Burger Station
          Trio of mustards with assorted ryes and pumpernickels                     Kobe beef sliders grilled to order with appropriate condiments
                      Angus Round of Beef                                                   Chef attended carving and grill stations available
          Dijon mustard, horseradish sauce and sandwich rolls
                                         CATERING AND CONVENTION SERVICES
                                               Beverages, page 1 of 2


                                            Wines by the Glass
     Our Executive Chef has personally chosen wines from around the world to compliment your menu selections. Multiple
 tiers of wines are available for the discerning palate and to fit your budget. Our Chef will recommend two red and two white
      wines from our House pours to enhance your Campus Inn experience or you may choose from the following selections:

               White Wines                                                                        Red Wines
   Nieto Chardonnay, Mendoza, Argentina                                               Casillero de Diable Cabernet, Chile
   Hahn Chardonnay, Monterrey County                                              Grayson Cellars Cabernet Sauvignon, Napa
   McManis Family Pinot Grigio, Sonoma                                            Veramonte Merlot, Casablanca Valley, Chile
   Pomelo Sauvignon Blanc, New Zealand                                                 Cellar No. 8 Zinfandel, California
     Wolfgang Gruner Veltliner, Austria                                                     Sartori Pinot Noir, Italy
          Selbach Riesling, Kabinett                                                      Steeplejack Shiraz, Australia




                          Wine Cellar Selections by the Bottle
                Victors is proud to present prestige wines by the bottle as an upgrade to your dining experience.
                                             Please choose two labels for your event.

               White Wines                                                                        Red Wines
Pavilion Chardonnay, Yountsville Napa Valley                                   Mitolo Jester Cabernet Sauvignon, McLaren Vale
  Chateau Souverain Chardonnay, Sonoma                                               Crios Cabernet Sauvignon, Mendoza
  Davis Bynum Chardonnay, Russian River                                          Four Bears Cabernet Sauvignon, Napa Valley
  St. Supery Sauvignon Blanc, Napa Valley                                               Paso Creek Merlot, Paso Robles
    Ferrari Carano Fume Blanc, Sonoma                                             Laetitia Limite Pinot Noir, Arroyo Grande
Kim Crawford Sauvignon Blanc, Marlborough                                                  A to Z Pinot Noir, Oregon
 Campanile Pinot Grigio, Trento-Alto Adige                                                Eos Zinfandel, Paso Robles
 Santa Margherita Pinot Grigio, Alto Adige                                     Ironstone Vineyards Cabernet Franc Reserv, Lodi
   Wolfgang “Concerto” Gru-Vee, Austria                                                  Tintara Shiraz, McLaren Vale
Hahn Pinot Gris SLH, Santa Lucia Highlands


 Champagne and Sparkling Wines                                              Begin with a Champagne toast and make
   Domaine Chandon Estate Brut Classic                                                 your event special.
         Mumms Cordon Rouge NV                                                                 Domaine Chandon

        Moet & Chandon Brut Rosé                                                            Marquis de la Tour Brut

        St. Julian Sparkling Cider n/a
                                                 CATERING AND CONVENTION SERVICES
                                                       Beverages, page 2 of 2


                                                         Bottled Beers
                                                                 Domestic
                             ~ Budweiser ~ Bud Light ~ Miller Light ~ Labatt Blue ~ Coors Light ~ Sharps n/a
                                                                 Premium
                         ~ Heineken ~ Amstel Light ~ Michelob Ultra ~ Samuel Adams ~ Corona ~ Pilsner Urquell
                                                              Micro Brews
                ~ Avery IPA ~ Dogfish 60 Minute ~ Bell’s Amber ~ Bell’s Oberon (seasonal) ~ Bell’s Winter White (seasonal)

                                                              Cocktails
                                                                 Martinis
                                              ~ Cosmopolitan ~ Lemon Drop ~ Godiva Chocolate
                                                              Name Brand
      ~ Absolut ~ Ketel One Citron ~ Beefeater ~ Seagrams VO Gold ~ Dewars ~ Jack Daniel’s ~ Bacardi Select ~ Sauza Conmemorativo
                                                             Premium Brands
                          Grey Goose                                                               Crown Royal
                           Belvedere                                                           Crown Royal Reserve
                       Bombay Sapphire                                                        Makers Mark Bourbon
                 Capt. Morgan Private Reserve                                                Johnny Walker Red Label
                      Patron Silver Tequila                                                  Glenlivet 12 Single Malt

                                          The Grand Finale . . . Cordials and Cognacs
                             Baileys                                                     Godiva Dark or White Chocolate
                             B&B                                                                  Grand Marnier
                          Chambord                                                                 Hennessy VS
                     Di Saronno Amaretto                                                              Kahlua
                           Frangelico                                                          Remy Martin VSOP

                                                                Punch
                          Spirited                                                              Non-alcoholic
     Jamaican Rum Punch • Meyer’s dark rum, fresh lime,                 Champagne Punch • Lime sherbet, pineapple juice and ginger ale.
      cane sugar and fresh orange juice with mint garnish.                  A refreshing thirst quencher for the perfect celebration.
                   Feel the tropical breezes…
                                                                         Polynesian Punch • An island blend of pineapple, orange, lemon,
  Champagne Punch • A festive combination of orange, lemon,                   lime and ruby grapefruit. Not too tart, not too sweet.
 pineapple juice and sparkling wine. The perfect accompaniment
                   for all types of celebrations.                     Oahu Punch • Ruby red grapefruit, orange juice, fresh squeezed lemon
                                                                          and sparkling soda. Garnished with pineapple rings. Aloha!
Cape Cod Punch • A contemporary blend of cranberry, raspberry,
          apple, sparkling water and Absolut vodka.

                            Regular and Diet Sodas • Saratoga Still or Sparkling Water • Assorted Juices
                                                      Cash and Hosted Bars

								
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