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
smoked duck breast | sopressata | chicken & truffle mousse | Fontina | Great Hills blue cheese | Camembert | Parmesan | apricot jam | blueberry compote | honey comb | raisins on the vine | berries | toasted almonds | spicy Brussels sprouts | olive tapenade | crostini's *subject to seasonal changes
$16
Grilled Vegetables & Smoked Salmon
*Minimum charge of 10 applies
Grilled Vegetable Display
grilled vegetables | boursin cheese | Fontina | olives | pepperoncini | marinated mushrooms | artichokes | artisanal bread
$10
Smoked Fish Display
sliced egg | pickled red onion | capers | whipped cream cheese | olive oil crostini's
$13
Cheese, Crudite and Fruit
*Minimum charge of 10 applies
Cheese
chef’s selection of artisan cheeses | assorted crackers
$6
Crudite
seasonal hand cut vegetables | zinfandel dip | ranch dressing
$4
Fresh Fruit
seasonal hand cut fresh fruit & berries
$4
Sliders
Grilled Chicken | Ground Sirloin | Seared Salmon | Black Bean Burger (vg)(mwg)
$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 | Great Hills 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 $14
BFC dry rub | rich demi | horseradish crème
• Pork Tenderloin $12
wood roasted | sour cherry compote
• Salmon Filet $12
roasted filet of salmon | cucumber yogurt sauce
• Carved Statler Chicken $8
herb crusted | pan jus