We strongly recommend a minimum of four stations to offer variety to your guests.
Faculty Club
Reception Table Displays
Reception Table Displays
Chef's Charcuterie
*Minimum charge of 20 applies
chef's selection of artisan meat & cheeses | crostini's
*subject to seasonal changes
$16 per person
Grilled Vegetables & Smoked Salmon
*Minimum charge of 10 applies
Grilled Vegetable Display
chef's selection of grilled seasonal vegetables | zinfandel dip | ranch dressing |
artisanal bread
$10 per person
Smoked Fish Display
sliced egg | pickled red onion | capers | whipped cream cheese | olive oil crostini's
$13 per person
Cheese, Crudite and Fruit
*Minimum charge of 10 applies
Cheese
chef’s selection of artisan cheeses | assorted crackers
$6 per person
Crudite
seasonal hand cut vegetables | zinfandel dip | ranch dressing
$4 per person
Fresh Fruit
seasonal hand cut fresh fruit & berries
$4 per person
Sliders
Grilled Chicken | Ground Sirloin | Seared Salmon | Black Bean Burger (vg)
$42 per dozen | 2 dozen minimum per selection
•Cajun: Cajun marinade | Fontina | tomato | ancho chili aioli
•BBQ: BFC BBQ sauce | cheddar cheese | applewood smoked bacon
•Buffalo: mild buffalo sauce | blue cheese dressing | tomato
•Classic: crisp lettuce | tomato | mayo
Carving Station
Per Person | Minimum 20 persons | $75 two hour chef attended station | Accompanied with Artisan Bread
• Filet Mignon $15 per person
BFC dry rub | rich demi | horseradish crème
• Pork Tenderloin $12 per person
wood roasted | sour cherry compote
• Salmon Filet $12 per person
roasted filet of salmon | cucumber yogurt sauce
• Carved Statler Chicken $8 per person
herb crusted | pan jus