Page 8 - Great Hall Catering Menu Guide
P. 8


                                              smoked tomato, chevre cream
                                             maple & butternut squash, sage
                                                       corn chowder
                                             forest mushroom, snipped chives
                                              creamed parsnip & bosc pear
                                                    leek & potato Soup
                                          cream of cauliflower & sharp cheddar

                                           market greens, seasonal vegetables
                                         German potato salad (bacon optional)
                                                    Asian noodle salad
                                              Caesar salad (bacon optional)
                                             raw marinated vegetable salad
                                         kale, fresh chevre, cranberry & almond
                                   marinated bean & corn salad, chili & lime dressing
                                            broccoli, bacon & cheddar salad

                                 VEGETARIAN ENTRÉE OPTIONS:

                                                     pasta primavera

                                         spicy tofu cakes with lemongrass sauce
                               sweet potato corn cakes with homemade red pepper aioli

                                       stuffed portobello with zucchini & mushroom

                                                     herb baked tofu
                                            chef selected seasonal vegetables

                        vegetarian entrée as a separate chaffered item $4 per guest, additional
                            pre-determined individually plated option included in menu price

                    For menu customization & or dietary concerns, please speak with a Great Hall Catering Service coordinator.
                                          Great Hall Catering Menu Guide 2018, Page 8 of 21
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