Stanford Catering Menu 2010—2011

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Stanford Catering Menu 2010—2011 Powered By Docstoc
					   Stanford Catering Menu 2010—2011
Operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises




(650) 725-1503       http://catering.stanford.edu       stanford_catering@stanford.edu
        Stanford Catering Menu Booklet 2010—2011
        Stanford Catering is proud to present the new 2010—2011 catering menu.

        Stanford Catering has something for everyone’s budget. We are committed to working with you
        to provide a quality event with exceptional food and service at competitive prices.
        We appreciate the opportunity to become your caterer of choice. By choosing Stanford Catering,
        you are directly supporting University programs and students.
        Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential &
        Dining Enterprises, which is part of the Stanford University family. As non-profit entities, revenue
        generated by divisions of Residential & Dining Enterprises goes back into the organization,
        helping to subsidize the cost of room and board to Stanford students. By keeping your business
        “on The Farm” you are supporting your University.
        Thank you for keeping your business on The Farm!

                Index
                Breakfast and Morning Break Menus . . . . . . . . . . . . . . . . . . . . . . . . 3
                Afternoon Break and Reception Menus . . . . . . . . . . . . . . . . . . . . . . . 7
                Lunch and Dinner Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
                Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
                Policies & Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
                Sustainability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
                Our Catering Partners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
                All three menu sections are designed to be à la carte and can be customized for your
                needs. Prices and menu subject to change.




       Ask us
      about our
      Seasonal
      Specials!

                (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
  2   Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                             In our efforts to sustain a seasonal menu, sometimes substitutions may be required.





                                   (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
              3          Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                                In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                          Breakfast Breads à la Carte
                          (Hotel size unless otherwise stated)

                             Fresh Baked Scones
                             Assortment of Blueberry, Cranberry, and Cinnamon
                             Mini size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10/dz
                             Regular size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/dz
                             New York-Style Bagels
                             Assortment of Plain, Sesame Seed and Poppy Seed, with Plain and Light Cream Cheese
                             Mini size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $11/dz
                             Regular size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/dz
                             Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $14/dz
                             Assortment of Blueberry, Cranberry, Bran, Banana Nut, and Double Chocolate
                             Gourmet Tea Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/dz
                             Assortment of Blueberry, Cranberry Walnut, Zucchini Pecan, Pumpkin (seasonal), Banana Walnut
                             Stanford Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/dz
                             Pecan Streusel, Blueberry or Cranberry
                             Danish Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $16/dz
                             Assortment of Raisin, Apple, Apricot, Cheese, Plain
                             Croissants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18/dz
                             Assortment of Almond, Chocolate-Filled, Plain


                          Breakfast à la Carte
                                  Local Seasonal Whole Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12/dz
                                  Granola Bars or Nutri-Grain Bars . . . . . . . . . . . . . . . . . . . . . . . . . . $14/dz
                                  Assorted Individual Yogurts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18/dz
                                  Organic Granola Selection with Assorted Individual Yogurt, Berries and Milk . . . . . . $3/pp
                                  Oatmeal with Assorted Toppings to include Raisins, Dried Cranberries and Brown Sugar . $3/pp
                                  B.L.A.T. (Bacon, Lettuce, Avocado and Tomato) on Croissant . . . . . . . . . . . . . . $18/dz
                                  Ham, Cheese and Tomato on English Muffin . . . . . . . . . . . . . . . . . . . . . $18/dz
                                  Scrambled Egg and American Cheese on Rosemary Brioche Roll . . . . . . . . . . . . $22/dz
                                  Scrambled Egg, American Cheese and Bacon on English Muffin . . . . . . . . . . . . $22/dz
                                  Individual Frittatas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $24/dz
                                  May Include Mushroom Asiago, Smoked Salmon and Dill, Sun Dried Tomato and Rosemary
                                  Fresh Baked Quiche (cut into 12 wedges) . . . . . . . . . . . . . . . . . . . . . . $35/each
                                  May Include Lorraine, Spinach and Cheese, Vegetarian
                                  Scrambled Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $3/pp
                                  Peeled Hard-Boiled Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12/dz
                                  Country Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $3/pp
                                  Side of Bacon or Sausage (Please select one) . . . . . . . . . . . . . . . . . . . . . $3/pp




                                (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
            4         Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                                In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                          Breakfast Platters
                                  Fresh Seasonal Sliced Fruit Platter

                                  Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $140
                                  European-Style Breakfast Platter
                                  Our own House-Smoked Salmon, Sliced Ham, Tomatoes and Cheese
                                  Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $80/ $150


                          Breakfast Buffets (15 person minimum)
                                  Healthy Start Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7/pp
                                  Seasonal Whole Fruit
                                  Organic Granola with Raisins, Served with 2% Milk
                                  Hard Boiled Eggs
                                  Assorted Individual Yogurts
                                  Freshly Squeezed Orange Juice
                                  Starbucks Regular and Decaf Coffee, Regular and Herbal Tea, with Hot Water
                                  Sugar, Sweeteners and Half & Half

                                  The Stanford Continental Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . $8/pp
                                  Fresh-Baked Scones
                                  NY-Style Bagels
                                  Seasonal Sliced Fruit
                                  Freshly Squeezed Orange Juice
                                  Starbucks Regular and Decaf Coffee, Regular and Herbal Tea with Hot Water
                                  Butter, Jellies, Plain and Light Cream Cheese
                                  Sugar, Sweeteners and Half & Half

                                  Breakfast on the Run. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $11/pp
                                  Individual Assorted Breakfast Sandwiches
                                  Seasonal Whole Fruit
                                  Freshly Squeezed Orange Juice
                                  Starbucks Regular and Decaf Coffee, Regular and Herbal Tea with Hot Water
                                  Butter, Jellies, Plain and Light Cream Cheese
                                  Sugar, Sweeteners and Half & Half

                                  The Alumni Hot Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/pp
                                  Jack and Swiss Cheese Egg Scramble
                                  Potato Hash
                                  Smoked Hickory Bacon
                                  Fresh-Baked Scones
                                  NY-Style Bagels
                                  Seasonal Sliced Fruit
                                  Freshly Squeezed Orange Juice
                                  Starbucks Regular and Decaf Coffee, Regular and Herbal Tea with Hot Water
                                  Butter, Jellies, Plain and Light Cream Cheese
                                  Sugar, Sweeteners and Half & Half




                                (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
            5         Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                                 In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                          +Add Specialty Items
                                  Toaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5 each

                                  English Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $14/dz
                                  Pineapple Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.50/pp
                                  V8 Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.50/pp
                                  Energy Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5 each
                                  Omelet Station . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5/pp
                                  Minimum one Chef for 50 people at $140 each




                                (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu      tan
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                                                                                                                  anford.edu
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                                                                                                                              Enterprises
                      Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                                In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                            Afternoon Break & Reception Menus
                            Salty Treats

                                    Bowls of Tortilla Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1/pp
                                    Bowls of Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1/pp
                                    Bowls of Assorted Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1/pp
                                    Bowls of Wasabi Peas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2/pp
                                    Roasted Tomato Salsa and Tomatillo Salsa and Chips . . . . . . . . . . . . . . . . . $3/pp
                                    Roasted Tomato Salsa, Tomatillo Salsa and Guacamole and Chips . . . . . . . . . . . $4/pp

                            Sweet Treats
                                    Seasonal Whole Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12/dz
                                    Fresh-Baked Cookies from Pacific Cookie Company . . . . . . . . . . . . . . . . . . $17/dz
                                    Double Fudge Chocolate Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . $17/dz
                                    Lemon, Raspberry or Wonder Bars . . . . . . . . . . . . . . . . . . . . . . . . . . $18/dz
                                    Cheesecake Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18/dz
                                    Chocolate-Dipped Strawberries . . . . . . . . . . . . . . . . . . . . . . . . . . . $19/dz
                                    Organic Sunridge Farms Snack Packs . . . . . . . . . . . . . . . . . . . . . . . . $21/dz
                                    Assorted Individual Bags of Chocolate-Covered Pretzels, Yogurt-Covered Raisins, Mixed Nuts, and Trail Mix
                                    Assorted Petit Fours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $24/dz
                                    Cupcakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.50/pp
                                    Half Sheet Cake (serves 50) . . . . . . . . . . . . . . . . . . . . . . . . . . . $100 each


                               Reception Platters
                                    Local Mini Seasonal Whole Fruit Platter
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $40 / $75
                                    Vegetable Crudités Platter
                                    Served with Ranch Sauce
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $50 / $90
                                    Vegetable Crudités Platter
                                    Served with Roasted Tomato Hummus
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $55 / $100
                                    Grilled Vegetable Platter
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Grilled Asparagus Platter
                                    Served with Rosemary Dijon Dip
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                            Continued on Next Page




                                  (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
             7          Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                                    In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                            Reception Platters (continued)
                                    Fresh Seasonal Sliced Fruit Platter

                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $80 / $150
                                    Standard Cheese Platter
                                    Diced Cheeses to include Cheddar, Red Dragon Mustard, and Chipotle Cheeses
                                    with Dried Fruits and Crackers
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Gourmet Cheese Platter
                                    Diced Cheeses with Humboldt Fog, Beemster, Point Reyes Blue, Brie and
                                    Smoked Gouda with Dried Fruits and Crackers
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $95 / $180
                                    Assorted Dips Platter
                                    Artichoke Dip, Sun Dried Tomato Dip and Tapenade served with Grissini Bread Sticks
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $50 / $95
                                    Bruschetta Platter
                                    Selections of Breads served with a housemade bowl of Tomatoes, Garlic, Basil, and Olive Oil
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Mezza Platter
                                    Trio of Curry Dips with Plaintain Chips
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $85 / $160
                                    Mini Brioche Roll Platter
                                    Selections of Ham, Turkey, Roast Beef and Veggie served with Tangy Tomato Chutney
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $85 / $160
                                    Tea Sandwiches Platter
                                    Selection of Cucumber Salad, Chicken Salad and Smoked Salmon with Cream Cheese
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Gourmet Grilled Sausage Platter
                                    Three Selections of Sausage served Room Temperature with Assorted Breads and Chutneys
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Middle Eastern Platter
                                    Includes Feta, Olives, Hummus, Pita Chips, White Bean Dip, and Baba Ghanoush
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Assorted Olive Display
                                    Pitted Olives to Include assorted Greek and Gourmet Stuffed Olives
                                    Small (serves 25) / Large (serves 50) . . . . . . . . . . . . . . . . . . . . . . . $75 / $145
                                    Seafood Platter
                                    Selection of Smoked Salmon Mousse, Ahi Tuna and Gravalax served in Sesame Seed Cones
                                    Large Only (serves 50) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $185




                                  (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
             8          Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                                  In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                            Hors d’Oeuvre Selections
                                    Three Selections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/pp

                                    Four Selections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18/pp
                                    Five Selections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $21/pp

                            Cold Selections
                                       Sesame Cones with Salmon Tartar
                                       Sesame Cones with Teriyaki Chicken Salad
                                       Sesame Cones with Smoked Salmon Mousse
                                       Smoked Salmon Crepe Wedges
                                       Spicy Lamb with Mango Chutney on Turkish Breads
                                       Smoked Salmon Rolls with Cucumber and Thai Mint Basil
                                       Cucumber Cups with Thai Beef Salad
                                       Chilled Prawns with House-Made Cocktail Sauce
                                       House Smoked Salmon on Brioche
                                       Seared Ahi Tuna and Mango Salsa on a Wonton Chip
                                       Seared Lamb Loin on Crostini with Mango Chutney
                                       Roasted Purple Potato with Goat Cheese
                                       Rare Roasted Beef on Herbed Crostini with Horseradish Aioli
                                       Herbed Goat Cheese on Brioche with Balsamic Roasted Pear (vg)
                                       Fig and Feta Tarts (vg)
                                       Mini Ratatoule Tartlettes (vg)
                                       Grilled Pizzetta Flat Breads with Assorted Vegetarian Toppings (vg)
                                       Vietnamese Vegetarian Rice Paper Rolls
                            Customized Selections Available upon Request




                                  (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu      tan
                                                                                                                 staanford.edu
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                                                                                                                                Enterprises
                        Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                                  In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                            Hors d’Oeuvre Selections
                                    Three Selections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/pp

                                    Four Selections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18/pp
                                    Five Selections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $21/pp

                            Hot Selections
                                       Masala Chicken Wings
                                       Honey Mustard Chicken Wings
                                       Panko Chicken with Plum Dipping Sauce
                                       Pulled Pork on Jicama Wafers Drizzled with Asian BBQ Sauce
                                       Warm Beef with Melted Brie on Brioche Toast with Mango Chutney
                                       Crab Cakes with Spicy Remoulade
                                       Thai Chicken Cakes with Sweet Chili Sauce
                                       Mini Beef Empanadas
                                       Mini Cubed Chipotle Beef Brochettes
                                       Spicy Honey Glazed Lamb Rack Lollipops
                                       Teriyaki Glazed Grilled Salmon Skewers
                                       Mini Marin Sun Farms Grass-Fed Hamburgers
                                       Mini Shrimp Spring Rolls with Asian Dipping Sauce
                                       Chili Ginger Prawns
                                       Assorted Mini Quiche (vg)
                                       Spicy Vegetarian Potstickers Served with Asian Dipping Sauce (vg)
                                       Vegetable Samosas (vg)
                                       Spinach and Feta Spanikopita (vg)
                                       Jalapeno Poppers (vg)
                                       Polenta Mozzarella Tomato Melts (vg)
                                       Arancini Rice Balls with Pesto Dip (vg)
                                       Mini Cheese Quesadillas with Guacamole Dip (vg)
                                       Mini Mushroom Vol au Vents (vg)
                                       Mini Leek and Potato Tartlettes (vg)
                            Customized Selections Available Upon Request




                                  (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu      tan
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                                                                                                                    anford.edu
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                                                                                                                                Enterprises
                        Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                                  In our efforts to sustain a seasonal menu, sometimes substitutions may be required.

                     




                          (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
       11       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                  Sandwich Buffet (15 person minimum) . . . . . . . . $8/pp

                     
                  Includes Cambro Water Service
                  Choose three items—all served on La Brea Focaccia unless noted otherwise
                     Turkey and Swiss Cheese with Cranberry Aioli
                     Ham and Cheese with Dijon Mustard
                     Bacon, Lettuce and Tomato
                     Slow Roasted Beef with Caramelized Onions and Grain Mustard Spread
                     Cilantro Chicken with Chipotle Aioli and Queso Fresco
                     Bombay Chicken with Cucumber Mint Aioli and Eggplant
                     Tuna Salad with Butter Leaf Greens
                     Chicken Dill Salad with Butter Leaf Greens on Wheat
                     Curried Egg Salad with Butter Leaf Greens on Marble Rye
                     Pastrami with Monterey Jack Cheese, Red Onion, Tomato and Roasted Garlic Aioli
                     California Club with Smoked Turkey, Apple Wood Bacon, Cheddar Cheese, Avocado,
                     Lettuce and Tomato
                     Beef Brisket with Tangy BBQ Sauce and Classic Cole Slaw
                     Oven Roasted Sliced Pastrami on Sliced Marble Rye with a Spicy Dijon Spread
                     Corned Beef on Sliced Rye with Honey Mustard Aioli
                     Smoked Turkey and Honey Ham with Sweet Grain Mustard
                     Mock Egg Salad with Tofu on Marble Rye (vg)
                     Zhatar Eggplant, Roasted Bell Peppers and Roasted Bell Pepper Hummus (vg)
                     Cucumber, Tomato, Avocado and Pea Shoots (vg)
                     Tomato, Fresh Mozzarella and Olive Tapenade (vg)
                     Sun Dried Tomato Marinated Tofu, Spinach, Cucumber and Olive Tapenade Pita Pockets (vg)
                     Roasted Portabella Mushroom with Pepper Jack Cheese, Arugula and a Roasted Red
                     Pepper Aioli (vg)
                     Fresh Mozzarella, Tomato Onion Jam and Sprouts on Olive Bread (vg)
                  Each Additional Sandwich Choice is $3/pp




                          (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
       12       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                         Sandwich Buffet Package (15 person minimum) . . $15/pp

                     
                         Includes three sandwich selections, two farmer’s market salad selections,
                         assorted dessert bars and Cambro water service


                         Soup Buffet (15 person minimum) . . . . . . . $4.25/pp
                         Choose one—all served with sliced baguette and butter
                            Butternut Squash
                            Minestrone
                            Tofu Miso
                            Hearty Vegetable
                            Split Pea
                            Tomato
                            Broccoli and Cheddar
                            Baked Potato
                            Beef & Barley
                            Chicken Noodle
                            Thai Chicken Lemongrass
                            Lentil
                            Black Bean
                         Each Additional Choice is $3/pp


                                                                         11.50
                         Soup/Sandwich Combo Buffet (15 person minimum) $11.50/pp
                                                                                                      ervice
                         Includes three sandwich selections and one soup selection with Cambro water service




                              (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu      tan
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                    Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                           In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                   Farmers Market Salads Buffet (15 person minimum) $10/pp

                     
                   Includes Cambro water service
                   Farmer’s Market Salads (Choose three)
                      Butternut Squash, Candy-Striped Beets and Goat Cheese
                      Edamame, Orzo, and Feta Cheese Salad
                      Chopped Romaine, Radicchio, Hearts of Palm, Corn and Black Beans with a Citrus Dijon Dressing
                      Sesame Cucumber Salad
                      Chopped Greek Salad with Cucumbers, Tomatoes and Chick Peas with a Creamy Feta Vinaigrette
                      Arugula Salad with Roasted Red Peppers, White Beans and Red Onion with Red Wine Vinaigrette
                      Soba Noodle Miso Salad
                      Made with Snap Peas, Shredded Carrots, Shiitake Mushrooms and Cucumber
                      Blue Lake Green Beans with Toasted Mustard Seeds, Nigella and Tomato Vinaigrette
                      Caesar Salad
                      Grilled Eggplant, Red Bell Pepper and Zucchini Platter
                      With Zatar and Minted Roasted Garlic Aioli
                      Mâche, Endive and Red Oak Lettuces with Oranges and Blue Cheese
                      Salad of Butter Lettuce, Tear Drop Tomatoes, Sun-Dried Cranberries, and Sherry Vinaigrette
                      Sonoma Baby Spinach Salad
                      With Olives, Cherry Tomatoes, and Grain Mustard Balsamic Dressing
                      Broccoli Salad with Ginger Soy Sesame Dressing
                      German Potato Salad with Bacon, Whole Grain Mustard and Shredded Egg
                      Sesame Bean Sprout Salad with Spicy Dressing
                      Black Rice Quinoa Salad
                      Three Bean Salad with Tangy Lemon Herb Dressing
                      Curried Lentil Salad
                      Grilled Corn and Arugula Salad
                      Assorted Melon Salad with a Lime Mint Ginger Dressing
                      Thai Beef Salad
                      Korean Beef Salad with Napa Cabbage and Vegetables
                      Asian Chicken Salad
                      Made with Marinated Chicken with Strips of Carrot, Cucumber, Celery and Zucchini tossed in
                      Spicy Peanut Dressing
                      Curried Chicken and Grape Salad with Balsamic Vinaigrette
                   Each Additional Choice is $3/pp


                   + Add Specialty Items
                         Grilled Chicken. . . .        .   .   .   .   .$2/pp                Bowls of Chips . . . . .        .   .   .   .$1/pp
                         Grilled Tri-Tip. . . . .      .   .   .   .   .$2/pp                Dill Pickle Spear . . . .       .   .   .   .$1/pp
                         Grilled Tofu . . . . .        .   .   .   .   .$3/pp                Assorted Cookies . . . .        .   .   .   .$1/pp
                         Rosemary Brioche Rolls        .   .   .   .   .$1/pp                Brownies . . . . . . . .        .   .   .   .$1/pp
                         Bag of Chips . . . . .        .   .   .   .   .$2/pp                Brown Bag Lunch Service         .   .   .   .$5/pp




                          (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
       14       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                         Campus Classics Selections (25 person minimum)

                     
                         Includes one entrée of your choice and Chef’s choice of Salad, Starch, Vegetable,
                         Vegetarian Entrée, Dessert, and Cambro Water Service

                         Entrée Options
                          Poultry (choose one) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $17/pp
                                Rosemary Lemon Chicken                     Garlic Roasted Chicken
                                Maple Chipotle Glazed Chicken              Roasted Chicken with a Sesame Glaze
                                Chicken Parmesan with Marinara             Grilled Chicken with a Tangy Apricot Finish
                                Chicken with Lemon Mushroom Cream Sauce
                                Tangerine Chicken with Honey and Chipotle Glaze
                                Grilled Chicken Breast with Shallots and White Wine Sauce
                                Grilled Chicken with Penne Pasta and Mushroom Asiago Sauce
                                Chicken Tetrazzini
                                Baked Spaghetti with Chicken and Mushrooms in a Cream Sauce
                                Masala Chicken
                                Deeply Flavorful Indian Dish, Slow-Cooked and Served with Basmati Rice
                                Chicken Cacciatore
                                Slow-braised Chicken Thighs with Tomato Basil and Olives served with Herbed Orzo

                          Beef (choose one)
                                Classic Meatloaf with Tomato Chutney. . . . . .                  . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $17/pp
                                Classic Beef Lasagna. . . . . . . . . . . . . .                  . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $17/pp
                                Beef Brisket with Oven Roasted Tomatoes . . . .                  . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $18/pp
                                Beef Bourguignon . . . . . . . . . . . . . . .                   . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $19/pp
                                Hanger Steak with Mustard Sauce . . . . . . .                    . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $19/pp
                                Shaking Beef with Stir Fry Vegetables and Herbed                Jasmine          Rice .      .   .   .   .   .   .   .   .   .   .   $19/pp
                                Beef Tenderloin . . . . . . . . . . . . . . . .                  . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $20/pp
                                Grilled Flank Steak with Green Peppercorn Sauce                  . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $21/pp
                                Strip Loin Steak with Wild Mushroom Demi . . .                   . . . .         . . .       .   .   .   .   .   .   .   .   .   .   $24/pp

                          Seafood (choose one)
                               Lemon Shrimp served over Pasta . . . . . . . .                    .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   $17/pp
                               Grilled Salmon with Pineapple Cilantro Salsa . .                  .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   $18/pp
                               Lobster Ravioli with a Light Saffron Cream Sauce .                .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   $19/pp
                               Fish-of-the-Day with a Seasonally Inspired Sauce .                .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   $20/pp

                          Vegetarian (choose one) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/pp
                               Sun Dried Tomato and Spinach Polenta with Marinara Sauce and topped with Parmesan
                               Cheese Tortellini with Creamy Mushroom, Rosemary and Asiago Cream Sauce
                               Roasted Peppers filled with Eggplant, Squash, Rice and Basil
                               Butternut Squash Ravioli with a Sage Asiago Cream Sauce
                               Quinoa with Sautéed Vegetables and Tofu
                               Lasagna with Artichokes and Wild Mushrooms
                               Stir Fry Vegetables and Tofu
                               Cannellini Bean Stew
                               Eggplant Parmesan
                               Baked Ziti




                              (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
           15       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                           In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                  Al Fresco Menus (25 person minimum)

                     
                         Al Fresco Vegan Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $20/pp
                         Spring Mix Salad with Radishes and Fennel
                         Asian Broccoli Salad with Red Bell Peppers
                         Roasted Brussel Sprouts and Maple Pecan Salad
                         Wild Rice Salad with Cranberries and Pecans
                         Tofu Mushroom Wheat Berry Salad
                         Gourmet Bread
                         Fruit Salad with Lime Mint Dressing
                         Cambro Water Service
                         Al Fresco Alumni Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $23/pp
                         Butter Lettuce Salad with Fresh Mint and Orange Segments
                         Roasted Fingerling Potato Salad with Curried Yogurt Dressing
                         Grilled Portabella Mushrooms with Goat Cheese
                         Balsamic Tofu Salad with Artichokes, Olives and Sundried Tomatoes
                         Thai Mango Chicken Salad with Coconut Dressing
                         Poached Salmon with Salsa Verde
                         Gourmet Bread
                         Assorted Dessert Platter
                         Cambro Water Service
                         Al Fresco Cardinal Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $23/pp
                         Mâche and Endive Salad
                         Grilled Salmon with a Sundried Tomato Onion Jam
                         Grilled Lemon Thyme Chicken Breast Platter with Tapenade
                         Fried Tofu Pesto Salad with Olives and Cherry Tomatoes
                         Asparagus Salad with a Caper and Dill Dressing
                         Orzo and Edamame Salad with Mixed Herb and Tomato Dressing
                         Gourmet Bread
                         Assorted Dessert Platter
                         Cambro Water Service
                         Al Fresco Deluxe Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25/pp
                         Butter Lettuce Salad with Orange Segments, Fennel and Apple Cider Dressing
                         Roasted Butternut Squash and Red Bell Pepper with Bleu Cheese Crumbles
                         Curried Lentil Salad
                         Baby Yukon Potatoes with Salsa Verde
                         Slow-Smoked Free Range Chicken Platter
                         Grilled Tri-Tip and Mustards Platter
                         Gourmet Bread
                         Assorted Dessert Platter
                         Cambro Water Service




                          (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
       16       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.

                        Al Fresco Tower Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25/pp
                         Toasted Pine Nut, Goat Cheese and Tomato Bib Lettuce Salad with a Pomegranate Dressing
                         Jicama, Watercress and Romaine Salad Smothered with Lime Cilantro Dressing
                         Artichoke and Baby Yukon Salad with Grain Mustard, Capers and Flat Leaf Parsley
                         Grilled Chicken served Rustic Style with Oven Dried Tomatoes and Olive Dressing with Grilled
                         Lemon Garnish
                         Roasted Tenderloin served with Fresh Fig Chutney
                         Curried Tofu Green Bean Salad
                         Gourmet Bread
                         Assorted Dessert Platter
                         Cambro Water Service
                         Al Fresco Red Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27/pp
                         Baby Leaf Salad with Red Wine Vinegar Dressing
                         Roasted Cauliflower Salad with Light Garam Marsala Dressing
                         Asian Noodle Salad with Julienne Vegetables
                         Honey Sesame Glazed Chicken Platter
                         Herb Crusted Tenderloin with Tomato Chutney and Grain Mustard
                         Chili Tofu Salad with Green Beans
                         Gourmet Bread
                         Assorted Petit Fours
                         Cambro Water Service




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                Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                  BBQ Menus (25 person minimum)

                     
                         Texan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15/pp
                         Includes the following:
                         Organic Mixed Green Salad with Seasonal Garnish and Apple Cider Vinaigrette
                         Macaroni Salad
                         Grilled Sirloin Hamburgers
                         Grilled Garden Burgers (vg)
                         Grilled Hot Dogs
                         Freshly Baked Buns
                         Platter of Lettuce, Red Onions, Pickles, Tomato, Swiss and Cheddar Cheese
                         Bowls of Ketchup, Dijon, Yellow Mustard, Mayonnaise, Pickle Relish
                         Assorted Dessert Bars, Brownies, and Cookies
                         Cambro Lemonade and Cambro Water
                         Amarillo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $23/pp
                         Includes the following:
                         Organic Mixed Green Salad with Ranch Dressing
                         Mac and Cheese
                         Fresh Seasonal Fruit Salad
                         Grilled Sirloin Hamburgers
                         Grilled Garden Burgers (vg)
                         Grilled Hot Dogs
                         Fresh Baked Buns
                         Platter of Lettuce, Red Onions, Pickles, Tomato, Swiss and Cheddar Cheese
                         Bowls of Ketchup, Dijon, Yellow Mustard, Mayonnaise, Pickle Relish
                         Corn Cobettes
                         Corn Bread
                         Assorted Dessert Bars, Brownies, and Cookies
                         Cambro Lemonade and Cambro Water




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                Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                  Theme Menus (25 person minimum)

                     
                         Mardi Gras. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $24/pp
                         Coleslaw with Remoulade Dressing
                         Creole Marinated Tomato Salad
                         Jerk Chicken
                         Cajun Tofu
                         Jambalaya
                         includes Sausage and Chicken with Vegetables
                         Jalapeño Cornbread
                         Classic Bread Pudding
                         Cambro Water Service
                         Big Island . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25/pp
                         Mixed Green Salad with Tropical Vinaigrette
                         Coconut Rice
                         Fruit Salad
                         Teriyaki Chicken
                         Pulled Pork with Mango BBQ Sauce
                         Grilled Pineapple Tofu
                         Traditional Hawaiian Sweet Roll
                         Assorted Macaroons
                         Cambro Water Service
                         Shanghai. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25/pp
                         Tatsoi Orange Salad with Spiced Dressing
                         Fried Potstickers with Sweet Chili Sauce
                         Salted Szechwan Peppered Prawns
                         Tamarind Chicken with Asian Eggplant
                         Noodles and Julienne Vegetables with Shitake Mushrooms and Light Broth
                         Gingered Sesame Carrots
                         Gingered Melons with Berries
                         Cambro Water Service
                         Fiesta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $26/pp
                         Cuban Style Three Bean Salad with Black, Red and Garbanzo Beans served with
                          Cumin Lime Vinaigrette
                         Heart of Palm and Avocado Salad with Romaine Hearts served with a Zesty Tomato Vinaigrette
                         Mojo Chicken with Warm Pineapple Avocado Salsa
                         Grilled Skirt Steak with Guajillo Chile Sauce
                         Tofu Chimichurri
                         Coconut Black Beans and Rice
                         Assorted Tri Colored Chips with Pico de Gallo Salsa, Guacamole and Sour Cream
                         Mexican Wedding Cookies
                         Cambro Water service
                         Greek Isles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27/pp
                         Romaine Salad with a Minted Yogurt Dressing
                         Feta Cucumber Salad with Kalamata Olives
                         Roasted Vegetables
                         Spinach Herbed Orzo
                         Roast Leg of Lamb with Oregano Lemon
                         Eggplant Moussaka
                         Gourmet Bread
                         Baklava
                         Cambro Water Service


                          (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
       19       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                       In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
         Beverages
             Starbucks Assortment of Coffees and Teas. . . . . . . . . . . . . . . . . . . . . . . $2/pp

             Includes Regular and Decaffeinated Coffee, Hot Water with Assorted Herbal Teas,
             Creamers, Sugars, and Stir Sticks
             Deluxe Coffee Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $3.50/pp
             Includes Torani Vanilla & Hazelnut Syrup, Cinnamon, Honey, Sliced Lemon,
             Soy Milk and Hot Cocoa, plus Regular Sugar, Creamers, and Stir Sticks
             Mineral Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2 each
             Bottled Spring Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2 each
             Assorted Sodas (Pepsi products) . . . . . . . . . . . . . . . . . . . . . . . . . . . $2 each
             Assorted Sodas (Coca-Cola products). . . . . . . . . . . . . . . . . . . . . . . $2.50 each
             Juice Squeeze Sparkling Juices . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2 each
             V8 Tomato Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2 each
             Pineapple Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.50 each
             Individual Bottles of Assorted Juices (Apple, Cranberry, Orange) . . . . . . . . . . . . $2 each
             Fresh Squeezed Orange Juice . . . . . . . . . . . . . . . . . . . . . . . . . . $18/gallon
             Spa Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2/pp
             Cambro Lemonade Service (served with compostable cups) . . . . . . . . . . . . . $2.50/pp
             Cambro Iced Tea Service (served with compostable cups) . . . . . . . . . . . . . . $2.50/pp
             Cambro Water Service (served with compostable cups) . . . . . . . . . . . . . . . . $1/pp
             Italian Soda Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $4/pp
             Includes sparkling water and 3 flavored syrups served over ice.
             Coffee Tote Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $16.50/tote
                                                                                                 6.50/tote
             Freshly-brewed coffee in a disposable container serves 6–8 people.
             Includes Creamers, Sugars and Stir Sticks
         Bartending Services—Please Call for Quote.




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       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                              In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                    Stanford Catering Policies & Information

                          Hours
                          Business hours Monday–Friday, 7:00am –7:00pm
                          *This timeframe constitutes our first delivery to our last pick up for the day, everything before
                          and after is considered “after hours”
                          Office hours Monday–Friday, 8:00am–5:00pm
                          *This timeframe is when our office is open to receive phone calls and emails, everything before and
                          after is considered “after hours”
                          Any orders changed within 72 hours of event will be assessed a $50 processing fee.
                          Any orders changed within 24 hours of event will be assessed a $75 processing fee.
                          Orders cancelled with less than 24 hours notice will be charged in full.
                          Delivery Fees
                          On campus deliveries are complimentary.
                          Off campus order minimum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $300
                          Charge each way for off-campus deliveries . . . . . . . . . . . . . . . . . . . . . . . .$75
                          *Delivery fee waived if over $300
                          Weekend/ Holiday Fees
                          Minimum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1000
                          *This minimum is to cover union labor charges for after hours, weekends and holidays.
                          Misc Fees
                          Locked room/No elevator floor/Non Wheelchair-Accessible building .                           .   .    .   .   .   .   .   .   .   .   .$50
                          Change of cleanup time at pickup . . . . . . . . . . . . . . . . .                          .   .    .   .   .   .   .   .   .   .   .$50
                          Server/chef charges ($30/hour – five hour minimum) . . . . . . . .                           .   .    .   .   .   .   .   .   .   .   $150
                          Grill/smoker charge. . . . . . . . . . . . . . . . . . . . . . . .                          .   .    .   .   .   .   .   .   .   .   $150
                          After hours deliveries and pickups . . . . . . . . . . . . . . . . .                        .   .    .   .   .   .   .   .   .   .   .$50
                          China Fees
                          Bamboo plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2 pp
                          Stanford Catering china service buffet (max 250 people)
                          (includes plates, glassware, utensils) . . . . . . . . . . . . . . . . . . . . . . . . . . $6 pp
                          Stanford Catering sit-down china service (max 250 people) . . . . . . . . . . . . . . . $8 pp
                          For parties over 300, please inquire.
                          Events and Labor Services
                          Stanford Catering does not provide tables, chairs, garbage or recycling bins. These are
                          available through Event and Labor Services at http://www.stanford.edu/group/eventservice
                          or (650) 723-2285.
                          All tables and chairs must be set up two hours prior to delivery time. If it is necessary for the
                          Stanford Catering staff to move furniture, an appropriate charge will be added to the catering bill.




                           (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu
        21       Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises
                                         In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
            Sustainability
            From compostable serviceware and zero-waste events to local, organic, and fair purchasing

            practices, Stanford Hospitality & Auxiliaries is committed to sustaining the social, environmental,
            and economic systems on which our food system depends. Through a dedicated team of chefs,
            managers, and staff, sustainability has been ingrained in our food culture and is an important
            part of the services we provide to our clients.

            Composting
            All of our kitchens compost scraps from food preparation and recycle plastics, cans, foil, and
            paper. We work closely with PSSI, our waste management company, to ensure them a “clean”
            supply of compostable material, which after processing is returned to campus to nourish our
            student-managed gardens and other landscaping needs.

            Zero-Waste Events
            In addition to china service, Stanford Catering is fully prepared and capable of hosting Zero-
            Waste events. We draw on our cumulative experience with such events, including an annual
            Zero-Waste Commencement Lunch for 6,000 graduates and their families, to ensure a seamless,
            waste-less, and successful experience.

            Sustainable Purchasing
            Stanford Catering is dedicated to providing local, organic, and seasonal menu options for its
            clients. Over time we have developed meaningful relationships with many independent and local
            suppliers of organic products, including ALBA Organics, Marin Sun Farms, and Central Coast
            Seafood, to ensure that we know where and by whom our food is grown and raised. We also
            support our campus community by purchasing produce from the Stanford Farm. When items can-
            not be sourced locally, we look for third party certification from organizations such as Fai Trade
                                                                                                    Fair
            and the Monterrey Bay Aquarium Seafood Watch.
            Questions or Comments? Stanford Residential & Dining Enterprises, the parent organ
                                                                                            organization of
                                                                                           ustain
            Stanford Hospitality & Auxiliaries and Stanford Catering, employs a full time Sustainable Food
                                                                                           he Sustainable
            Coordinator to oversee and manage our Sustainable Food Program. Contact the Sust
            Food Coordinator at sustainablefood@stanford.edu




                    (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu      tan
                                                                                                   staan
                                                                                                      anford.edu
    22                                                                                                 al
                                                                                                        l
                                                                                                     tial           terprises
                                                                                                                  Enterprises
          Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                 In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
                        Our Catering Partners
                        All of our catering partners are operated by Stanford Hospitality & Auxiliaries, a division of

                        Residential & Dining Enterprises. Each will provide you and your guests with the same level
                        of quality and professionalism that you expect from Stanford Catering. Please visit our partners
                        below at http://hospitality.stanford.edu to view current menus and catering offerings.
                            Olives Café, 450 Serra Mall, Building 160
                            The Alumni Café, 326 Galvez Street in the Arrillaga Alumni Center
                            Russo Café, Munger Graduate Residence, Building 4


                           STANFORD HOSPITALITY                                                                RETAIL LOCATIONS

                                                                                                                           Catering Partner




                    Support Stanford Students. Eat on The Farm!
                    As a non-profit entity, all revenue generated by these enterprises helps lower the cost of room and board to
                    students. By choosing to "Eat on The Farm," you are directly supporting University programs and students.



                             (650) 725-1503 http://catering.stanford.edu stanford_catering@stanford.edu      tan
                                                                                                            staan
                                                                                                               anford.edu
          23                                                                                                    al
                                                                                                                 l
                                                                                                              tial           terprises
                                                                                                                           Enterprises
                   Stanford Catering is operated by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterpr ses
                                          In our efforts to sustain a seasonal menu, sometimes substitutions may be required.
A division of Residential & Dining Enterprises

				
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