JCCC Catering Menu · may want to schedule a separate room for meal service. Styles of Service: JCCC catering offers a range of services from a quick drop-off delivery to formal dining,

C AT E R I N GBREAKFAST | LUNCH | D INNER | APPETIZERS

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ContentsJCCC Catering Guidelines................................. 4

JCCC Alcohol Beverage Policy ......................... 8

Beverages ...................................................... 13

Bakery ........................................................... 14

Snack or Break............................................... 15

Breakfast ....................................................... 15

Trays and Displays ......................................... 18

Appetizers ...................................................... 20

Boxed Sandwiches, Salads and Wraps ............ 23

Served Salads ................................................ 25

Served Sandwiches ....................................... 26

Buffets ........................................................... 27

Served Meals.................................................. 31

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Farm’n the BurbsSustainabilityJCCC Dining Services supports the college’s effort to make decisions based on sustainability that preserve the values of environmental, economic and social responsibility by:

• Initiating a refillable mug program in 2008

• Hosting a series of sustainability dinners stressing locally produced food, dairy and meats

• Reducing styrofoam by 50 percent since 2007 by replacing it with hard plastic plates and silverware

• Offering reusable clamshell containers and soup cups in 2009

• Partnering with the Office of Sustainability on recycling efforts

• Using produce from the JCCC student farm

• Returning preconsumer waste for composting

• Developing the “Greens” concept using locally grown produce and goods from JCCC’s student farm

• Staging a farmers market with the CSA market

• Installing a re-bottle water station to reduce plastic water bottle usage

• Offering and promoting recycling for catered functions and making suggestions for local sourcing of food for menus

JCCC Dining Services SustainabilityThese days, college students and catering clients around the country are demanding sustainable food practices from their dining services. From supporting local farm stands on campuses, to teaching Dining Services staff how to cook with local and sustainable ingredients, to participating in national campaigns to raise awareness about green eating, young learners have become integral to the larger process of change. The term “sustainable” in this case refers to agricultural practices that are environmentally friendly (i.e. organic or with minimal pesticides), support of local small farmers and promotion of healthy, diversified diets.

Johnson County Community College Dining Services and its catering division are committed to local sourcing of food products. It incorporates the products in many of its menu items. Special menus featuring local foods can be created by Marc McCann, executive chef.

JCCC Dining Services endorses two local CSA programs. While each offers a weekly pickup, pricing and items vary between the two. Please visit http://www.jccc.edu/diningservices/csa-details.html to find the program that works best for you.

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JCCC Catering Guidelines

Welcome:At JCCC we specialize in creative and unique individualized presentations. Whether you are looking for an elegant banquet, business luncheon or a simple coffee break, JCCC Catering offers customized service and professional assistance for all your meal arrangements. We offer impeccable service beginning at the first point of contact through the end of your event. Our experienced staff is dedicated to making your event a success and one that makes a lasting impression.

JCCC Catering Guidelines How to reach us: Call 913-469-8500Jay Glatz, director, Dining [email protected]. 3219Fax: 913-469-2529

Marc McCann, executive chef, Dining [email protected]. 4262Fax: 913-469-2359

Cherie Jenkins, manager, [email protected]. 4942Fax: 913-469-2569

Emily Olson, supervisor, [email protected]. 3770Fax: 913-469-2569

Jean Keating, accounts receivable, Dining [email protected]. 4537Fax: 913-469-2529

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Room Scheduling: Arrange for your room by calling scheduling at 913-469-4423. Scheduling must be contacted prior to any call to catering. If you are planning to have an all-day meeting, you may want to schedule a separate room for meal service.

Styles of Service: JCCC catering offers a range of services from a quick drop-off delivery to formal dining, from very economical to highly distinctive and customized events. JCCC appreciates the opportunity to work with you to plan a successful event. These menus represent our traditional offerings, but our skilled chef and staff can also create custom menus and environments for your special occasion.

• Standard Service: Casual service orders are delivered right to your meeting room and are served with disposable ware. We will return after your event to pick up any leftover foods and catering supplies.

• Formal Service: Formal service orders are served with china, glassware, the required number of attendants, linen and table skirting. This includes all buffets and served meals, but only in rooms and buildings designated for this type of service. With advance notice, special linen colors for both napkins and tablecloths are available at no additional charge. Floral arrangements can be made available for an additional charge.

• Custom Service: Custom service entails original approaches to your special event. We are happy to work with you to custom-design a themed or upscale reception or dinner. Our chefs can create simple and elegant, as well as more elaborate, menus that may not be featured in this brochure. If you need some inspiration in choosing a personalized menu, our executive chef is available to create an original dining experience. To discuss this option, call Cherie Jenkins, manager, catering, at ext. 4942, or Emily Olson, supervisor, catering, at ext. 3770.

Catering Orders: After your space has been scheduled, email Cherie Jenkins, Elmily Olson and Jean Keating your catering request. At this time, an estimate of the number of guests to be served and your food requests is required, even if tentative.

The following information will be needed to process your catering request:

1. Name of event, event number, building and room number, date and time of event as it appears on your Ad Astra confirmation from our scheduling office.

2. Estimated number of attendees.

3. A specific time that you want catering to be delivered along with the start and end time of your event.

4. Internal clients need to provide a billing account number. External clients should see section “outside groups” below.

5. Request any special dietary meals in advance. We are prepared to accommodate diabetic, vegetarian, vegan and gluten-free meals.

6. Contact person and campus telephone extension if different than person on the existing reservation.

7. Any specifics on the set-up, such as linen requests, floral, special requirements, etc.

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Minimum Guest and Purchase Requirements: Meals requiring a minimum number of guests are noted within this brochure. For deliveries on weekdays at 6 p.m. or later, or any time during a weekend, there is a $50 minimum purchase requirement, plus delivery charges and sales tax. Any special event requiring catering in the Nerman Museum of Contemporary Art/Café Tempo requires a $1,000 food and beverage minimum when scheduled during weekends and evenings.

Outside Groups: Your group can be billed directly through our Accounts Receivable department. To be billed directly, the information listed under “Catering Orders” is necessary, in addition to a catering contract. To be eligible for tax exempt status, a valid Kansas sales tax exemption certificate or other valid certificate will need to be presented.

Information Deadlines: Meals, receptions, box lunches, etc. must be provided a minimum of seven business days prior to your event to avoid a late fee. A guarantee guest count will need to be submitted 48 hours prior to the event or meeting taking place. This primarily pertains to all served meals, receptions and buffet catered events. If no guarantee is received, we will consider the original request to be correct. You are charged for the guaranteed guest count, even if the guest count decreases. Increases in guest count are charged accordingly.

Service Requests: After your catering request has been confirmed, we will send a service request to campus services for room set-up when your group is having a meal or a reception. If you would like a head table, registration table, extra tables, or any special arrangement please specify this with your initial order. Catering does not send a service request for seating arrangements when box lunches or standard refreshment deliveries are ordered.

Café Tempo, Food Court, Coffee Bar(s) and Down Under Options: Meals can also also be charged through any of our other dining locations. See http://www.jccc.edu/diningservices/ for our other locations. Space reservations can also be made for groups of 10 or more. Call Jean Keating at 913-469-8500, ext. 4537, for assistance with this campus dining option.

Additional Information:

1. Please remember that although it is important that we receive notification in advance, we realize that events may arise unexpectedly. We are prepared to assist you with last-minute requests.

2. JCCC Catering must provide all food and beverages.

3. Please do not move equipment or food from the room to which it was delivered. All items not available for pick-up by our staff, or returned by you after your event, will be charged to your bill.

Food Policy: JCCC Dining Services is responsible for providing all food service in public spaces at the college. Any other arrangement for the provision of food service at the college must be authorized by the manager of Dining Services. Exemptions to the policy may be granted on an individual event basis if the following conditions are met:

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1. Donated Food:Exceptions to the policy may be granted in the case of donated items when open to the public if the following guidelines are followed:

a. The food must be prepackaged.b. The food must be stored at room temperature without

spoilage, such as cookies and punch.c. The activity is held outside JCCC Dining Services.d. No admission is charged for the reception.

2. Licensed Purveyors and Caterers:

JCCC Dining Services has the right of first refusal when it comes to outside purveyors/caterers on campus. Exceptions to the policy may be granted in the case of the engagement of private, licensed purveyors or caterers if the following guidelines are followed.

a. Private, licensed, insured caterers may be engaged only with the prior acknowledgement of the JCCC Dining Services manager and only under circumstances as are deemed cost prohibitive by JCCC Dining Services or for any other compelling reason.

b. Private, licensed, insured caterers may donate food only with the approval of JCCC Dining Services manager.

3. Potluck Events:Departments or organizations sponsoring “closed” potluck events may provide their own food if all of the following criteria are met.

a. Potluck is defined as members providing their own individually prepared food which is to be consumed by those in attendance of such an event.

b. The activity is only for department/organization members.c. The activity is held outside the JCCC Dining Services

facilities.d. No admission is charged.

Food Left Over from Catered Events: Food ordered but not consumed at a catering function cannot be removed from the building/room it was scheduled to be served. This policy is standard for the catering industry for the following reasons:

Liability: Dining Services is responsible for the safety of all the food it prepares and serves. Food that is mishandled is susceptible to food-borne illness. Food items must be properly chilled, stored, heated and served.

Cost: If additional labor and equipment would be required to package, label, store and issue these products to customers a cost would be accessed.

JCCC Catering Off-site Fees:Off-campus delivery fees vary but are not limited to:

• Catered meals served with china (under 50), add $5 per guest

• Catered meals served with china (over 50), add $7 per guest

• Catered meals served with disposable, add $3 per guest

• Catered receptions, add $3 per guest

• $250 minimum required for off-site catering

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Special Dietary NeedsWe are committed to accommodating most special dietary needs.

Throughout our menu you will find a wide variety of vegetarian and vegan entrees, sides and snacks. Additionally, we have several items that either are gluten-free or can be prepared as such. Our catering and culinary teams will work with you to ensure your guests’ needs are met. While we do our best, we cannot guarantee that any menu item will be completely free of allergens due to shared cooking and preparation areas.

Our culinary team is trained to properly prepare specialized meals to ensure your guests’ safety while providing an attractive, nutritious meal. If you do not find a suitable meal in this menu, our executive chef will develop a menu to meet all your needs.

Service of Alcoholic Beverage Policy 217.06

Applicability: This policy applies to all students, employees and visitors.

The Kansas Liquor Control Act (K.S.A. Chapter 41, Articles 1 through 11, as amended), at K.S.A. 41-719(c), generally prohibits the consumption of alcoholic liquor on public property. However, pursuant to K.S.A. 41-719(h):

“The board of trustees of a community college may exempt from the provisions of subsection (c) specified property which is under the control of such board and which is not used for classroom instruction, where alcoholic liquor may be consumed in accordance with policies adopted by such board.”

Accordingly, the board of trustees of Johnson County Community College exempts certain college property from K.S.A. 41-719(c) as set forth in this policy and the Service of Alcoholic Beverages Operating Procedure 217.06.

Statement:1. No person shall drink or consume alcoholic beverages

on College property except in limited circumstances in accordance with this Policy, applicable substance abuse Policies, and the Student Code of Conduct, and only in the locations and in the manner set forth below:

• Regular operations at Café Tempo.

• Special events held in:

° Café Tempo during times it is not open for regular operations, including the Café Tempo patio

° The area of the Nerman Museum adjacent to Café Tempo, the Atrium at the Nerman Museum and the Nerman Museum Terrace

° Capitol Federal Conference Center (RC 101), RC 270, Bodker Executive Room (RC 170) and Shull Foyer

° Carlsen Center lobby and performance halls, including Recital Hall, Yardley Hall and Polsky Theatre, and the respective stages, staging areas, audience seating and front of house areas, and the Virginia Krebs Community Room

° Hospitality and Culinary Academy lobby (HCA 100), including the adjacent patio, the Wysong Family Culinary

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Theatre (HCA 145), and Regnier Family Dining Room (HCA 150)

° Olathe Health Education Center (OHEC) 102 and respective lobby areas

• Such other locations as the board of trustees or the college president, acting as the board’s designee, may determine from time to time

All procedures, as directed by the college president, under this policy shall be in full compliance with federal, state, and local laws and regulations, including the Kansas Liquor Control Act, City of Overland Park Municipal Code Chapter 5.20, and Olathe Municipal Code Title 7.

Service of Alcoholic Beverage Policy 217.07Beer and wine may be served as part of the regular business operations of the college and/or at special events in authorized locations as set forth in the Service of Alcoholic Beverages Policy 217.06, provided that service is consistent with the following procedures: A. No alcoholic beverage sale is permitted on JCCC property by

any individual or entity except for JCCC Dining Services.B. All service will comply with the Kansas Liquor Control Act, City of

Overland Park Municipal Code Chapter 5.20, Olathe Municipal Code Title 7 and any other applicable federal, state or local law or regulation related to the service of alcoholic beverages.

C. The president and an executive vice president must approve all alcoholic beverage service in advance. Those wishing to serve alcoholic beverages must submit a JCCC Alcoholic Beverage Service Request Form to JCCC Dining Services and receive appropriate approval before making any announcement regarding alcoholic beverage service. The form should be submitted for approval as early as possible, but no less than two weeks before the scheduled event.

D. Whenever alcoholic beverages are served, nonalcoholic beverages and food must also be provided.

E. JCCC Dining Services is the exclusive authorized caterer permitted to serve alcoholic beverages on JCCC property. Dining Services may furnish, for a fee, any setups or other services. As a caterer, JCCC Dining Services is responsible for overseeing and coordinating the service of alcoholic beverages at special events as follows: 1. Each special event shall have a designated sponsor. The

sponsor will be responsible for completing the JCCC Alcoholic Beverage Service Request Form and ensuring all requirements are met for obtaining approval to serve alcoholic beverages at the event. The sponsor will be required either to be present during the entire special event or appoint a designee who will attend if/when the sponsor cannot be present.

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2. The sponsor must notify JCCC Dining Services whether the cost of alcoholic beverages will be complimentary for attendees, will be included in the price of an event ticket or catering charge, or will be charged to the individual attendees (i.e. a “cash bar”). JCCC Dining Services is responsible for completing paperwork and obtaining any additional city/state permits that may be required for events involving the sale or distribution of alcoholic beverages no fewer than 10 days before the event or within the time period set forth in the applicable statute/ordinance.

3. The sponsor and Dining Services will determine the duration of alcoholic beverage service within the following guidelines:

• For a reception-only event, the recommended maximum duration of alcoholic beverage services is two hours

• For a reception with heavy hors d’oeuvres or a reception followed by a meal, the recommended maximum duration of alcoholic beverage service is three hours

F. No alcoholic beverage other than that provided and served by the Dining Services staff shall be distributed or served on college property. Sponsors must be informed that no outside alcohol, even if unopened, can be sold or distributed at fundraisers.

G. Guests who are served alcoholic beverages on JCCC property may not carry alcoholic beverages outside the area where they are being served.

H. Dining Services will refuse alcoholic beverage service to anyone under the age of 21 or appearing to be intoxicated

I. It is the general practice of the college that alcohol service for an approved special event shall not begin prior to 3 p.m. on the day of the event.

J. The college retains the sole and absolute right to determine if alcoholic beverages may be served at a special event as well as to determine the time and length of such service.

K. Police and Security. The college reserves the right to require security services from the JCCC or local police departments at an event, or the client may request for the college to coordinate the provision of security services. In either case, the client is responsible for paying for such services.

L. Exceptions to these procedures must be approved in advance by the president or an executive vice president.

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Bar ServiceAll alcoholic beverages must be purchased from JCCC Dining Services and an alcohol request form must be on file no later than two weeks in advance of the event. JCCC Catering can provide wristbands to any client requesting them. JCCC Catering reserves the right to refuse alcoholic beverage service to any individual who appears intoxicated. By law we will not serve anyone under age 21.

Cash Bar/Ticketed BarThe cash bar is provided on a per drink charge. All cash bar drink prices include applicable tax. For a ticketed bar, drink tickets will be emailed to the client, who is responsible for printing and distribution of tickets. Each ticket redeemed at the bar will be charged to the client according to current pricing. Once all the tickets have been used, the bar becomes a cash bar. One bartender can provide service for up to 100 guests. Each bartender costs $75.

Hosted BarThe hosted bar is based on consumption, with a per bottle charge to the host/client. After the master bill is calculated, applicable tax will be added. One bartender can provide service for up to 100 guests. Each bartender costs $75.

White WineOak Grove Chardonnay A consistent award-winner, Oak Grove Reserve Chardonnay shines with tropical fruit flavors, followed by a smooth, creamy finish.

Bogle Chardonnay Generous aromas of fruit and toasty oak. Green apples and juicy pears give way to elegant hints of lemon meringue, and finish ripe and refreshing on the palate. The flavors sink softly into toasty notes of American oak.

Chateau Julien Pinot Grigio A forward floral aroma of sun-basked honeysuckles complements lively acidity and fresh melon nuances. This lighter style wine holds a full-mouth-feel texture and soft lingering finish.

Bonterra Organically Grown Chardonnay Rich and creamy, an initial impression of rich, buttery cream turns to aromas of honey and toasted almonds, quickly followed by pineapple, lemon and crème brulee.

Toad Hollow Unoaked Chardonnay Clean and refreshing allowing the crisp, steely, peach, grapefruit and citrus notes to shine through.

Red WineBogle Merlot Full-bodied and big, the wine resonates with bright cherry and dried herbs on the nose. Rich flavors of black currants and a touch of summer fig. The wine has a complex, developed palate that finishes with perfect acidity.

Chateau Julien Royalty Red This wine’s deep dark red hue, and rich purple edge is followed by a plum, jammy aroma reminiscent of freshly ripened fruit. Its mild, smooth tannins showcase a bit of oak aging, balanced with complexity through the finish.

Bogle Cabernet Sauvignon Richly extracted cherry and cassis arrest the senses, holding captive on both the nose and the palate. Spicy American oak heightens the dense fruit, finishing with wisps of ground pepper and stellar tannins.

Bonterra Organically Grown Cabernet Sauvignon This cabernet offers aromas of bright cherry, currant and raspberry with notes of toasted oak and vanilla. In the glass, you will find flavors of cherry and currant and a lingering and thoughtful finish.

Toad Hollow Erik’s the Red This big and chewy blended red wine is interesting and complex, with smooth notes of cranberry, raspberry, honey, vanilla, nuts, cherry and a soft finish.

BeerBoulevard Pale Ale A crisp, amber-colored, light- to medium-bodied beer with a mellow caramel malt character and prominent hop flavor and bitterness.

Boulevard Wheat A slightly cloudy, light-bodied, straw-colored beer with a sweet, bready malt flavor, low hop bitterness and a hint of citrus.

Free State Ad Astra Ale A full-bodied ale that uses a hint of hops to balance the sweetness that comes from three different malt varieties.

Free State Oatmeal Stout This rich, tasty brew goes down smoothly, and on a chilly evening in the Free State, it simply can’t be beat.

Bud Light A light-bodied brew with a fresh, clean and subtle hop aroma, delicate malt sweetness and crisp finish for ultimate refreshment.

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Beveragesa la carteassorted soft drinks ............................................................................. 1.75

cider, chilled or hot, pitcher (serves 8) ...........................................10.50

cider, chilled or hot, gallon (serves 16) ...........................................20.75

coffee, regular or decaf, pot (serves 8) ...........................................12.50

coffee, regular or decaf, gallon (serves 16) ....................................24.50

hot chocolate, carafe (serves 8) ........................................................12.50

hot chocolate, gallon (serves 16) ......................................................24.50

hot tea, carafe (serves 8) ..................................................... 11.50

hot tea, gallon (serves 16) .................................................... 22.50

iced tea, pitcher (serves 8) .................................................................10.50

ice, bucket ............................................................................................. 2.00

ice, small tub ........................................................................................ 4.00

iced tea, gallon (serves 16) .................................................................20.00

infused iced tea, pitcher (serves 8) .................................................14.50

infused iced tea, gallon (serves 16) .................................................24.50 berries, apples, citrus

infused water, pitcher (serves 8) ........................................................ 4.75

infused water, gallon (serves 16) berries, apples, citrus, cucumber ...... 9.00.

juice, asst., pitcher (serves 12) .........................................................13.00

juice, asst., gallon (serves 24) ...........................................................25.75

juice, bottled ........................................................................................ 3.95

lemonade, pitcher (serves 8) .............................................................10.50

lemonade, gallon (serves 16) .............................................................20.75

punch, gourmet, gallon (serves 24) .................................................23.75

punch, ice cream, gallon (serves 24) ..............................................25.25

strawberry lemonade, pitcher (serves 8) .......................................12.00

strawberry lemonade, gallon (serves 16) ........................................23.50

water, bottle…12 oz. ............................................................................. 1.85

water, pitcher (serves 8) ........................................................................ 2.75

water, gallon (serves 16) ........................................................................ 5.25

PEPSI_S1_No_Bkgd_4C

Proudly serving Pepsi products and The Roasterie air-roasted coffee

Gluten Free | Vegan | Vegetarian

Bakerycookies, asst. (dz) ...............................................................................12.50

cookies, asst. bar (dz) .......................................................................12.50

cookies, asst. gourmet (dz) ..............................................................15.95

French macaron, asst. (dz) ..............................................................15.95

cookies, tea (dz) ..................................................................................15.50

dessert bar, assorted bar squares (dz) .........................................12.95

gluten-free brownie (each) ............................................... 3.25

rice krispie, bar squares (dz) ...........................................................11.75

lemon meringue tartlets (dz) ...........................................................18.95– tart lemon filling topped with fluffy Italian meringue

fresh fruit tartlets (dz) ........................................................................18.95 - mini shortbread shells, cream cheese filling and seasonal fresh berries

key lime pie dessert shooters (dz) .................................................29.50 - key lime mousse, graham cracker and fresh whipped cream

triple layered chocolate mousse (dz) ............................................29.50 - dark, milk and white chocolate layered mousse

tiramisu (dz) .........................................................................................29.50 - golden lady fingers, espresso and mascarpone whipped cream

very berry shortcake (dz) ..................................................................29.50 - vanilla pound cake, lemon curd and fresh berries

half sheet cake, standard ................................................................36.95

half sheet cake, custom ..................................................................45.00

half sheet cake, carrot .....................................................................45.00

full sheet cake, standard .................................................................70.00

full sheet cake, custom ....................................................................85.00

full sheet cake, carrot .......................................................................85.00

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Snack or Breaka la cartecandy bars, mini .................................................................................. .75

candy bars, regular size .................................................................... 1.95

potato chips, housemade with French onion dip (lb) ..............15.50

tortilla chips, housemade with salsa and guacamole (lb) .......15.50

chips, small bag ................................................................................... 1.95

granola and breakfast bars ............................................................... 1.95

hummus with pita bread (pp) ........................................................... 3.95

ice cream sundaes (pp) ...................................................................... 5.25

mints, after dinner (lb) .....................................................................10.50

nuts, mixed (lb) serves 16 ...................................................................21.75

popcorn (gal) serves 12 .......................................................................... 6.75

pretzels, mini (lb) serves 10 .................................................................. 7.75

root beer floats (pp) .............................................................................. 3.75

trail mix (lb) serves 10...........................................................................12.50

Breakfasta la carteassorted yogurts served with our freshly baked granola on the side (pp) .................................. 2.25

Greek yogurts ...................................................................................... 3.25

individual granola and yogurt parfaits (pp) ................................... 4.25

mini croissants served with butter and assorted jellies (dz) ...................................................................14.95

mini assorted pastries (dz) ..............................................................14.95

assorted regular muffins (dz) .........................................................19.95

assorted mini muffins .....................................................................14.95

glazed doughnuts (dz) ......................................................................15.50

assorted breakfast bread slices (dz) .............................................18.95

morning cake (slices of 16-24) blueberry or cinnamon sour cream ............................................26.50

assorted sliced bagels, halved and quartered, served with assorted cream cheeses (dz) ...................................29.50

scones (dz) ...........................................................................................29.50

mini scones (dz) ..................................................................................14.95

Gluten Free | Vegan | Vegetarian 15


BreakfastIncludes coffee, juice, hot tea and water

Servedtraditional breakfast ..........................................................................13.95scrambled eggs country potatoes with sautéed onion and green pepper choice of one meat: bacon, ham or sausage links or patties fresh fruit compote assorted muffins

eggs benedict breakfast ..................................................................15.95 or crab cakes benedict .........................................................................17.75split toasted English muffin with poached egg and Canadian bacon served with drizzled hollandaise sauce country potatoes with diced, sautéed onion and red pepper fresh fruit compote

breakfast burrito ................................................................................14.50fresh scrambled eggs, melted cheddar cheese, diced red and green peppers and sausagesalsa and sour cream country potatoes with diced sautéed onion and red pepperfresh fruit compoteassorted muffins

omelet breakfast (choice of one) ........................................................14.50ham and cheese, sausage and cheese, Denver or vegetarian country potatoes with diced sautéed onion and red pepperfresh fruit compoteassorted muffins

individual crustless quiche surrounding your choice of fillings ...............................................15.50ham and gruyere cheese with fresh tomato and dillseasonal vegetable with sun-dried tomato and goat cheesesausage, pepper and mushroom with Swiss and cheddar cheesefresh fruit compote choice of one meat: bacon, ham or sausage links or patties

waffle breakfast ..................................................................................15.50crispy Belgian waffleserved with syrup, mixed berries, strawberries and butterfresh fruit compote choice of one meat: bacon, ham or sausage links or patties

stuffed French toast .......................................................... 15.50berry stuffed French toastserved with syrup, strawberries and butterfresh fruit compotechoice of one meat: bacon, ham or sausage links or patties



BreakfastHot buffets minimum of 20 people

Includes coffee, juice, hot tea and water

Buffetcontinental breakfast .......................................................................... 9.95assorted mini Danishassorted doughnutsassorted mini muffinslemon blueberry biscuitsdomestic fruit tray

French toast or Belgian waffle buffet ...........................................15.50crispy Belgian waffles OR thick-sliced French toastserved with syrup, mixed berries, strawberries and butterchoice of one meat: bacon, ham, sausage links or pattiescountry-style potatoes with peppers, onions and paprikadomestic fruit tray

Regnier breakfast buffet ..................................................................17.25domestic fruit traychoice of one meat: bacon, ham, sausage links or pattieschoice of one entrée:

regular scrambled eggsegg beatersscrambled eggs with ham, cheese and chives

country-style potatoes with peppers, onions and paprika

baked egg strata buffet with your choice of fillings ..................17.95vegetarian: seasonal vegetable with sun-dried tomato and goat cheesetraditional: sausage with Swiss and cheddar cheesesDenver: ham, peppers, onions and mushrooms with Swiss and cheddar cheesescountry-style potatoes with peppers, onions and paprikachoice of one meat: bacon, ham, sausage links or pattiesassorted freshly baked muffinsfruit salad

Cavalier breakfast buffet ..................................................................13.50scrambled eggs or egg beatersbacon or sausage links or pattiescountry-style potatoes with peppers, onions and paprika biscuitsgravy



Trays and Displaysall prices based per person

domestic cheese tray ................................................................... 3.65 cheddar, Swiss, pepper jack, provolone served with assorted crackers

premium cheese tray .................................................................. 5.25 gorgonzola, havarti, gouda,Tillamook cheddar, brie served with assorted Carr crackers

domestic crudités with buttermilk ranch dip .................. 3.40 broccoli, cauliflower, carrots, cherry tomatoes

premium crudités with lemon rosemary olive oil ........... 4.75 broccoli, cauliflower, carrots, cherry tomatoes, squash, zucchini, roasted red peppers and snap peas

roasted vegetable tray with lemon rosemary olive oil .............................................. 5.25 marinated and roasted asparagus, zucchini, yellow squash, eggplant, bell peppers and purple onions

domestic seasonal fresh fruit tray .............................. 3.95 honeydew, cantaloupe, strawberries, grapes and pineapple

premium seasonal fresh fruit tray with vanilla yogurt dip ........................................................... 5.25 honeydew, cantaloupe, strawberries, pineapple, blueberries, raspberries

Tuscan antipasto tray ......................................................................... 6.25 Genoa salami, pepperoni, capiciola, roasted artichoke hearts, olives, provolone cheese, roasted red peppers served with lightly toasted pita triangles and crustades

deli snack tray served with assorted condiments ....................... 5.95 sliced turkey, roast beef and ham, lettuce and sliced tomatoes served with cocktail buns or mini croissants


Sushi with Gusto Trays beginner . ............................................................................................38.00start the party rolling with our 35-piece beginner tray • 6 pieces of shrimp nigiri • 8 pieces of California roll • 8 pieces of bbq eel roll • 8 pieces of Philadelphia roll • 5 pieces of tempura shrimp roll

professional nigiri . ............................................................................50.00expecting some hard-core sushi fans? send them into a state of bliss with our 28-piece professional nigiri tray • 6 pieces of tuna nigiri • 6 pieces of salmon nigiri • 4 pieces of shrimp nigiri • 4 pieces of bbq eel nigiri • 4 pieces of tilapia nigiri • 4 pieces of yellowtail nigiri

vegetable garden ..............................................................................41.00guests who wish to forgo the fish will appreciate our 71-piece vegetable garden tray. • 8 pieces of wasabi mayo soy roll • 16 pieces of royal potato hosomaki roll • 8 pieces of cucumber hosomaki roll • 8 pieces of avocado hosomaki roll • 8 pieces of carrot hosomaki roll • 16 pieces of vegetable roll • 7 pieces of inari sushi

hot and spicy .....................................................................................48.00add a little zing to your evening with our zesty, 48-piece hot and spicy tray • 8 pieces of spicy tuna roll • 8 pieces of spicy salmon roll • 8 pieces of spicy shrimp roll • 8 pieces of dynamite tuna roll • 8 pieces of dynamite salmon roll • 8 pieces of dynamite shrimp roll

assorted special ................................................................................65.00from novice to seasoned sushi pro, there’s something for everyone on our 62-piece assorted special tray • 16 pieces of deluxe California roll • 10 pieces of tempura shrimp roll • 8 pieces of spicy tuna roll • 8 pieces of bbq eel roll • 8 pieces of vegetable roll • 7 pieces of assorted nigiri • 5 pieces of inari sushi

assorted rolls . ....................................................................................68.00our 79-piece assorted rolls tray is a colossal, crowd-pleasing platter • 16 pieces of deluxe California roll • 16 pieces of deluxe Philadelphia roll • 15 pieces of tempura shrimp roll • 16 pieces of spicy tuna roll • 16 pieces of spicy shrimp roll

Sushi with Gusto a La Carte RollsCalifornia ............................................................................................... 6.50

smoked salmon Philadelphia . ........................................................ 7.00

imitation crab Philadelphia .............................................................. 7.50

vegetable .............................................................................................. 6.00

tempura shrimp (5 pieces) .............................................................. 8.50

smoked salmon deluxe Philadelphia ............................................ 7.50

spicy tuna . ............................................................................................ 8.00

tuna cado . ............................................................................................ 8.00

dynamite tuna . .................................................................................... 9.00

deluxe California . ................................................................................ 7.00

bbq eel . ................................................................................................. 9.00

spicy shrimp . ....................................................................................... 7.00

rainbow California ............................................................................11.00

dragon California ................................................................................ 9.00

spring roll (2 rolls) . ............................................................................. 7.50Each roll is cut to make 8 pieces unless otherwise specified. Complimentary items include: chopsticks, wasabi, ginger and soy sauce


AppetizersColdhummus with lightly toasted pita triangles (pp) ....................................... 3.95

sun-dried tomato and pesto cream cheese torta with assorted crackers (pp) ......................................................... 2.95

caramelized pear and gruyere torta with almonds served with assorted crackers (pp) ....................... 4.95

curried mango dip served with pappadams (pp) .................................................................... 3.95

wonton chips with mango salsa (pp) ................................................................... 3.95

cayenne cheddar cheese straws (dz) ....................................... 5.25

pinwheels chicken or grilled marinated vegetables (dz) ..............................14.50

goat cheese crostini with caramelized onions and sun-dried tomatoes (dz) ......17.25

Waldorf chicken salad in crunchy phyllo cups (dz) ..................18.25

caprese skewers drizzled with reduced balsamic glaze (dz) ...........................................18.50

English cucumbers with Thai shrimp salad (dz) .............................................................19.50

asparagus frittata (dz) ................................................. 21.95

walnut crusted bleu cheese with marinated kale and apple gastrique .............................19.99

grilled tenderloin crostini with horseradish sauce garnished with sweet basil (dz) ..........23.95

honey-glazed Virginia ham on a flaky cheddar, green onion biscuit (dz) ...............................29.50

rare tuna with green olive salsa (dz) .........................................................29.50

snow pea-wrapped shrimp skewers with lemon garlic aioli (dz) ........................................................30.50

shrimp cocktail shooter with zesty cocktail sauce (dz) ..........................................................30.50

gluten-free crackers available upon request (per person) ............................................ 1.60

gluten-free bread available upon request (per person) ............................................ 2.25


Hotbaked brie en croute with assorted crackers and freshly sliced baguette (pp) ........... 4.25

artichoke crab dip with assorted crackers and lightly toasted pita triangles (pp) ....................................... 4.25

spinach dip with lightly toasted pita triangles (pp) ....................................... 4.25

roasted corn dip with housemade tortilla chips (pp) ............................................ 4.25

meatballs – choice of sweet and sour, bbq, Swedish or chipotle (dz) ........................................................... 9.95

twice-baked potato chips with apple-smoked bacon and bleu cheese dip (dz) ...............15.25

breaded chicken strips with honey-Dijon mustard and bbq sauce (dz) ..........................22.99

mini egg rolls, pork or veggie, with ginger-soy and hot mustard (dz) ...........................................19.50

hot wings with buttermilk ranch dip and bleu cheese dip (dz) ..........19.95

pork pot stickers with ginger-soy sauce (dz) ...............................20.50

spanakopita with tzatziki (dz) ..........................................................22.95

mini beef Wellington with horseradish sauce (dz) .....................23.95

chorizo-stuffed dates wrapped in maple smoked bacon (dz) .........................................25.50

artichoke-stuffed mushrooms (dz) ..........................................26.25

miniature twice-baked potatoes with bacon, cheddar, chives and sour cream (dz) ....................26.75

mini beef or bison burgers with spicy mustard, lettuce and pickle (dz) .....................(Beef) 32.95 ................... (Bison) 41.95

lump meat crab cakes with remoulade ......................................27.75`


Passedlobster ceviche with cilantro oil (per spoon) ............................................................ 2.25

micro greens with almonds, gorgonzola and apple cider vinaigrette (per fork) ................... 2.25

truffled lentils with bacon (per spoon) ............................................... 2.25

chili-glazed shrimp (per fork) .............................................................. 2.25

blt phyllo cups stuffed with bacon, chopped tomato, micro greens and basil aioli (dz) ...................15.75

brie tartlet points warmed with candied pecans (dz) ...........................................................18.25

ham toasts with dill pickle and white cheddar (dz) .........................................18.50

pesto chicken salad and arugula on toasted crostini (dz) .......19.50

balsamic drizzled pears with toasted pine nuts and creamy bleu cheese (dz) ........20.95

onion and chervil scones with smoked salmon (dz) .................21.75

herb polenta with caponata (dz) ..............................................22.50

herb-grilled shrimp jalapeno beurre blanc (dz) .........................22.95

fontina risotto cakes with fresh chives and beurre blanc (dz) ..........................28.25

crab and shrimp ceviche shooters with avocados, tomatoes, lime, cilantro and garlic (dz) ...........33.25


Boxed Sandwiches, Salads and Wraps

All boxed meals come with assorted soda or bottled water

Ask about gluten-free options

the classic box ....................................................................................11.95turkey with Swiss cheese on a Kaiser bunroast beef with cheddar cheese on a Kaiser bunham with cheddar cheese on a Kaiser bungrilled/marinated vegetarian with herb cream cheese on Kaiser bunred delicious applebag of potato chipschocolate chip cookies – 2 per

the gourmet box .................................................................................13.95turkey with Swiss cheese, bacon, tomato, lettuce on a croissant roast beef with cheddar cheese, tomato, lettuce on croissant ham with cheddar cheese, tomato, lettuce on croissant cherry basil chicken salad with lettuce on croissant grilled/marinated vegetarian with herb cream cheese on croissant pasta salad fruit salad brownie

the gluten-free box ........................................................14.50grilled vegetable and quinoa lettuce wrap with gluten-free red pepper sesame vinaigrettefruit salad gluten-free dessert

sunflower salad: ..............................................................................11.95 with sliced chicken .....................................................................14.95

iceberg lettuce, toasted sunflower seeds, feta cheese, tomatoes and red onion served with sunflower vinaigrettefreshly baked roll with butterbrownie

tropical spinach salad ......................................................................13.50with sliced chicken .....................................................................16.95

baby spinach, strawberries, pineapple, mandarin oranges and toasted almonds Served with poppy seed dressing freshly baked roll with butterbrownie

healthy to-go salad ............................................................................15.25grilled chicken served with mixed greens, red onion, red pepper, candied pecans served with ranch dressingfreshly baked roll with butterbrownie

southwest chicken salad .................................................................15.25cumin- and chile-marinated grilled chicken served with romaine lettuce, Colby jack cheese, red pepper, red onion, black bean corn salsa, tortilla strips with chipotle ranch dressing and fresh-baked corn muffinbrownie


Boxed Sandwiches, Salads and Wraps

turkey club wrap ................................................................................15.25sliced turkey, bacon, romaine lettuce, tomatoes, swiss cheese and cranberry aioli wrapped with an herb garlic tortilla pasta saladfruit saladchocolate chip cookies – 2 per

Mediterranean vegetarian wrap ..............................................15.25marinated and grilled portabella, red onion, zucchini, squash, hummus and feta cheese wrapped in a herb garlic tortilla pasta saladfruit saladchocolate chip cookies – 2 per

Grecian wrap ......................................................................................15.25grilled chicken, mixed greens, red onion, tomatoes, feta cheese and oregano vinaigrette wrapped with an herb garlic tortillapasta saladfruit saladchocolate chip cookies – 2 per

chicken Caesar wrap ........................................................................15.50grilled chicken, parmesan cheese, Romaine lettuce, tomatoes, basil and Caesar dressing wrapped with an herb garlic tortillapasta saladfruit saladchocolate chip cookies – 2 per

blt wrap ................................................................................................15.25bacon, cheddar cheese, Romaine lettuce, tomato, red onion and chipolte ranch wrapped with an herb garlic tortillapasta saladfruit saladchocolate chip cookies – 2 per


Served Saladsincludes coffee, iced tea, water

fresh baked roll with butter unless otherwise noted

fried coconut chicken salad ............................................... 16.75lightly breaded coconut chicken strips served with lettuce, tomatoes, bacon, hard-boiled egg, green onion, cheddar cheese, jack cheese with honey mustard vinaigrette

cobb salad ..........................................................................................16.75turkey and ham served with Romaine lettuce, bacon, tomatoes, cucumbers, hard-boiled eggs, bleu cheese crumbles with buttermilk ranch dressing

citrus kale salad ................................................................................16.75citrus-grilled chicken served with shredded kale, avocado, mango, red onion, candied pecans with pomegranate vinaigrette dressing

southwest chicken salad .................................................................16.75cumin- and chile-marinated grilled chicken served with Romaine lettuce, colby jack cheese, red pepper, red onion, black bean corn salsa, tortilla strips with chipotle ranch dressing and fresh-baked corn muffin

steak salad ..........................................................................................16.75thin-sliced flank steak served with Romaine lettuce, roma tomatoes, gorgonzola, grilled onions, grilled portabella mushrooms with herb sherry vinaigrette

Provencal salad .................................................... 10.95

with grilled salmon .......................................................................15.95

with grilled, sliced chicken breast ...........................................14.50spinach, new potatoes, green beans, kalamata olives, tomatoes, hard-boiled egg and radish with lemon vinaigrette dressing


Served Sandwiches includes coffee, iced tea and water

housemade potato chips and pasta salad

Monterey vegetarian sandwich ...............................................14.95roasted red pepper, avocado, tomato, lettuce, pepperjack cheese and savory roasted garlic hummus on sourdough bread

grilled chicken breast sandwich ......................................... 14.95grilled chicken breast, lettuce, tomato, baby Swiss cheese and honey mustard on a freshly baked Kaiser rolll

French dip sandwich ........................................................................15.25house roasted shaved roast beef and provolone cheese on a freshly baked sub roll with au jus on the side

roasted turkey pesto sub ................................................... 15.25sliced oven-roasted turkey, provolone cheese, lettuce, tomato and basil pesto aioli on a freshly baked hoagie

cherry basil chicken salad sandwich ...........................................15.25grilled chicken salad made with celery, dried cherries, red onion and fresh basil on sourdough bread

grilled flank steak sandwich ...........................................................15.95grilled flank steak with sautéed mushrooms, caramelized onions, baby Swiss cheese with Madeira demi glaze on toasted French bread

muffaletta .............................................................................................15.95salami, pepperoni, capicola ham, smoked ham, provolone cheese, olive salad and olive oil on a ciabata roll

grilled salmon burger .......................................................................16.50grilled salmon burger with lettuce, tomato and chipotle remoulade on a freshly baked Kaiser roll


BuffetsAll served with coffee, iced tea and water

Hot buffets minimum of 20 people

pizza buffet ..........................................................................................12.75choice of Pizza Hut Express personal pan pizza with one breadstick and marinara sauce:cheese, pepperoni, supreme, vegetarianHouse salad with Italian vinaigrette and ranch dressing

sandwich buffet .................................................................................15.75freshly sliced turkey, roast beef and hamassorted sliced cheesesbasket of freshly baked Kaiser rolls and wheat hoagie bunstray of lettuce, pickle chips, banana peppers and tomato slicesDijon mustard, yellow mustard, mayonnaise and horseradish saucefresh fruit saladfresh pasta salad

grilled sandwich buffet .....................................................................16.50quarter pound angus burger and marinated grilled chicken breastassorted sliced cheesesbasket of freshly baked Kaiser rollstray of lettuce, pickle chips and tomato slicesfruit salad or garden salad with two dressings on the sidepasta salad or baked beans with chopped maple-smoked baconhousemade potato chips

taco salad buffet ................................................................................16.50crisp taco bowlsseasoned ground beef and chickenSpanish rice or refried beanschili con queso with housemade tortilla chipson the side…guacamole, sour cream, shredded lettuce, salsa and jalapeno peppers

Lenexan bbq sandwich buffet .......................................................19.50bbq beef brisket and smoked turkeybasket of freshly baked Kaiser rollsgreen bean almondinebaked beans with baconcole slawhousemade potato chips

Italian buffet ........................................................................................19.50choice of beef and pork or vegetable lasagnapasta primaverasautéed green beans with onion and baconfreshly tossed Romaine salad with housemade Caesar dressinggarlic buttered breadsticks

pasta buffet .........................................................................................19.75baked penne pasta with grilled chicken, zucchini, tomato sauce and basil oilrotini alfredo tossed in a creamy roasted garlic parmesan sauceseasonal fresh fruit saladfreshly tossed Romaine salad with housemade Caesar dressinggarlic buttered breadsticks

(continued on next page)


Buffets (continued)

enchilada buffet .................................................................................19.95chicken, spinach and pepper jack cheese enchiladasseasoned black beanssouthwestern rice pilafgarden salad with lime vinaigrettehousemade tortilla chips with salsa, sour cream, guacamole and jalapenos

southern buffet ...................................................................................19.95southern fried chickenhousemade meatloafmashed potatoes with cream gravybuttered green beansfreshly baked biscuits with whipped honey butter

Kansas bbq buffet .............................................................................20.50grilled chicken quarterspulled porkcheddar potato casserolesautéed green beans with onion and baconhouse salad with ranch dressing and Italian vinaigrettecornbread with whipped honey butter

beef bourguignon ..............................................................................21.95beef bourguignon braised with carrots, pearl onions and button mushroomsroasted garlic whipped potatoeshouse salad with ranch dressing and Italian vinaigretteseasonal fresh fruit saladfreshly baked dinner rolls with butter

taste of China ......................................................................................19.75choice of two: hoisin spare ribs, crystal chicken, sweet chili sauce shrimpsteamed white ricestir fried vegetablesvegetable egg rollcrab Rangoon

taste of India .......................................................................................20.50choice of two: chicken vindaloo, Indian shrimp curry, coconut beef curryIndian rice pilaftomato cucumber saladserved with pappadams and grilled naan


Do-It-Yourself Buffet SelectionsAll served with coffee, iced tea and water

Hot buffets minimum of 20 people

Quivira buffet: .....................................................................................18.50choice of one salad, one entree, two sides

boulevard buffet: ...............................................................................24.50choice of two salads, two entrees, three sides

salad selectionshouse salad

Romaine salad

baby spinach salad

quinoa salad

home-style new potato salad

creamy coleslaw

marinated penne and vegetable salad

cold German potato salad

summer salad/cucumber salad

vegetable side selectionsgrilled summer squash

steamed broccoli with lemon butter

buttered corn

green beans with bacon and shallots

oven-roasted vegetable medley

sugar snap peas

parsley-buttered baby carrots

cauliflower with garlic and parmesan

starch selectionsroasted baby new potatoes

mashed potatoes with gravy

roasted mashed potatoes with fresh rosemary and garlic

potatoes au gratin

savory sweet potatoes

garlic herb-roasted fingerling potatoes

herbed rice pilaf

wild mushroom or saffron risotto(continued on next page)


Do It Yourself Buffet Selections (continued)

beef entree selectionsbeef brisket in au jus with horseradish sauce on the side, housemade meatloafbeef medallions with marsala sauce

pork entree selectionssmoked apple pork loin served with an apple cider demi-glazeherb-crusted pork loin with rosemary red pepper demi-glazegrilled bone-in pork chop maque choux

poultry entree selectionsgrilled chicken breast with roasted garlic herbed cheese saucechicken piccata with lemon caper saucechicken breast with Madeira cream saucesliced roast turkey breast with gravy

vegetarian entree selectionsalfredo vegetable lasagnapasta primaverathree cheese macaroni and cheeseclassic eggplant parmigianogrilled vegetables with basil aiolivegetable stir-fry


Served Meals Startersserved only with entrees

Small Platescharred lamb chuleta with truffle vinaigrette and oven-dried tomatoes (per plate) .......................................... 4.75

roasted pork tenderloin with rosemary and apples (per plate) ................................................. 4.75

herb-grilled shrimp skewers with pineapple salsa (per plate) .................................................... 4.75

rare seared sesame-crusted ahi tuna with wasabe and crisp fried wontons (per plate) ............................ 4.75

lump crab cakes with chipotle remoulade and chives (per plate)....................................................... 4.75

curried apple-glazed scallop with shiso and granny apple slaw (per plate) .................................. 4.75

mini smoked salmon blinis with crème fraîche and dill (per plate) .............................................. 4.75

Soup SelectionsCup .................................................................................... 3.95

Bowl ................................................................................... 6.95

Hot Soupsgrilled chicken minestrone

corn andouille chowder

French onion

lobster bisque

tomato basil

Cold Soupsvichyssoise

gazpacho

melon with berries and mint


Served Meals SaladsChoice of one

house salad mixed greens with red onion, red pepper, spiced pecans and ranch dressing

Romaine salad Romaine lettuce with croutons, parmesan and housemade Caesar dressing

Beefsteak milanese ...................................................................................18.75cubed beef steak with mushroom parmesan cream saucebuttered fettucineroasted seasonal fresh vegetable medleygarlic bread

slow roasted beef brisket .................................................................20.50slow-roasted beef brisket in au jus with horseradish sauce on the sideau gratin potatoesbuttered corn

braised short ribs ...............................................................................24.95short ribs served with Boulevard Pale Ale demi glazeraifort potatoesroasted root vegetables

steak chimichurri ...............................................................................25.95fire-roasted sirloin with olive oil, parsley, oregano and citrus pureecreamy herbed polentaroasted roma tomatoes

grilled beef tenderloin (4 oz.)............................................................27.95

grilled beef tenderloin (7 oz )............................................................35.95tenderloin stuffed with farmer’s cheese and blackberry port sauceraifort potatoesharicots verts

prime rib with au jus (12 oz.) ............................................... 29.50prime rib served in au jus with horseradish sauce on the sidetwice baked potato seasonal roasted fresh vegetable medley


Porkbacon-wrapped pork chop .............................................................23.95boneless pork loin wrapped in apple-smoked bacon with rich mushroom demi-glazeroasted red potatoes with garlic and parsleyroasted seasonal fresh vegetable medley

smoked pork loin ...............................................................................24.95slow roasted smoked apple pork loin with apple cider demi-glazeroasted red potatoes with garlic and parsleyroasted seasonal fresh vegetable medley

stuffed pork loin .................................................................................26.95Slow roasted pork loin stuffed with spinach and mushrooms with red pepper pan sauceportobello mushroom risottosugar snap peas

roasted bone-in pork chop .............................................................27.95bone-in pork chop with Thai basil mango salsasteamed brown ricesautéed asparagus, red and yellow peppers

Poultryroasted chicken .................................................................................20.50oven roasted chicken supreme with rosemary, garlic and olivesroasted red potatoes with garlic and parsleysteamed haricots verts

chicken florentine ..............................................................................21.95boneless chicken breast stuffed with spinach, goat cheese red pepper cream saucewild rice pilafsteamed broccoli with lemon zest and butter

chicken parmigiano ..........................................................................21.95lightly breaded breast of chicken with provolone cheese and marinara saucecreamy fettuccinesautéed zucchini and yellow squashgarlic breadstick

chicken piccata ..................................................................................21.95sautéed chicken breast with lemon caper wine sauceportobello mushroom risottosautéed baby green beans

chicken spedini ..................................................................................22.95lemon and olive oil-marinated grilled chicken breast with parmesan bread crumbscreamy polentasautéed zucchini and yellow squash

baja chicken ..................................................................... 22.95citrus marinated, grilled chicken breast with mango salsaCaribbean black beans and rice

chicken with marsala mushrooms ................................................22.95sautéed chicken breast with a lightly creamed marsala demi-glaze with sliced mushrooms and chivesherbed rice pilafsteamed broccoli with lemon butter


Fish and Seafoodshrimp etouffee ..................................................................................19.95braised shrimp smothered in New Orleans vegetables with rich brown saucebrown ricesautéed greens

cumin-seared scallops ................................................. MARKET PRICEcumin-seared scallops with red pepper coulis and goat cheesedried fruit and herb couscousgrilled squash and zucchini

potato-crusted halibut .................................................. MARKET PRICEpotato-crusted halibut with grilled tomato coulisraifort potatoessautéed haricots verts

grilled salmon butteryaki ............................................. MARKET PRICE grilled salmon with butteryaki mushroomssteamed brown ricejulienned vegetables

sautéed salmon or sautéed cod with lemon caper sauce ..................................MARKET PRICEsteamed broccoliherb-roasted garlic potatoes

Vegetariangrilled vegetable kabob .......................................................15.50grilled, marinated mushroom, zucchini, red pepper and onionherbed quinoaroasted asparagus with red and yellow peppers

portobello mushroom caps .............................................................15.50Portobello caps with spinach, goat cheese and caramelized onions and red pepper couliscouscous with sun-dried fruit and pine nutsroasted asparagus with red and yellow peppers

grilled eggplant ......................................................................16.95grilled eggplant with wild mushroom risotto and grilled tomato sauceoven roasted vegetable medleygarlic breadstick

alfredo vegetable lasagna ................................................................16.95layers of tender pasta with ricotta cheese, spinach, mushroom, zucchini, squash, red peppers, garlic and asparagus with alfredo cheese sauceseasonal roasted vegetable medleygarlic breadstick

grilled vegetable napoleon wrapped in puff pastry ..................17.75layered eggplant, zucchini, yellow squash, red onion, Portobello mushroom and goat cheese wrapped in a puff pastry sweet red pepper saucecouscous with sun-dried fruit and pine nuts


Traditional Desserts a La Carteassorted cream pies ........................................................................... 3.95lemon meringue, French silk, coconut and chocolate

assorted fruit pies ................................................................................ 3.95caramel apple, cherry, pecan, pumpkin and blackberry

cheesecake topped with cherry, chocolate or caramel and pecans .................................................. 3.95

brownie sundae ................................................................................... 6.95

ice cream or sorbet ............................................................................. 3.25

mochamisu ........................................................................................... 3.95

strawberry biscuit short cake ........................................................... 5.75

tiramisu .................................................................................................. 6.95

Gourmet Desserts a La Cartebread pudding with bourbon sauce ............................................... 6.50

brownie a la mode ............................................................................... 6.75

carrot cake ............................................................................................ 6.75

chocolate gateau ................................................................................. 6.75

crème brulee ........................................................................................ 6.75

coconut cake ........................................................................................ 6.75

flan ........................................................................................................... 6.75

French cream cheese apple almond tart ..................................... 6.75

fresh fruit tart ........................................................................................ 6.75

key lime pie ........................................................................................... 6.75

mixed berry shortcake ....................................................................... 6.75

pineapple upside down cake ........................................................... 6.75

turtle, New York cheesecake ........................................................... 6.75

ultimate chocolate cake ..................................................................... 6.75

Dessert Displaysassorted truffles (dz) ..........................................................................18.50

chocolate mousse tart with shaved white chocolate (dz) ........14.50

chocolate covered strawberries (dz) .............................................18.50

dessert pops (dz) ................................................................................13.25

large cupcakes (dz) ............................................................................21.95

lemon-curd filled phyllo cups (dz) .................................................13.25

mini cupcakes (dz) .............................................................................14.95

petit fours (dz) .....................................................................................18.50

36 Gluten Free | Vegan | Vegetarian

Documents

JCCC Catering Menu · may want to schedule a separate room for meal service. Styles of Service: JCCC catering offers a range of services from a quick drop-off delivery to formal dining,