Faculty Club

Reception Table Displays

We strongly recommend a minimum of four stations to offer variety to your guests.

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 | crostinis

$16

Antipasto & Smoked Salmon

*Minimum charge of 10 applies

Antipasto

grilled vegetables | pesto grilled chicken | boursin cheese | Fontina | olives | pepperoncini | marinated mushrooms | sliced egg | artisanal bread

$10

Smoked Salmon

sliced egg | pickled red onion | capers | whipped cream cheese | olive oil crostinis

$10

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

• Stuffed Meatloaf  $8

    boursin cheese | roasted red peppers | rich demi

 • Leg of Lamb  $12

    rosemary marinade | blueberry compote | lamb demi

• Salmon Filet  $12

     roasted filet of salmon | cucumber yogurt sauce

• Turkey Breast  $8 

    brined turkey breast | oven roast | cranberry chutney