SCHWAB DINING MENU
Vidalakis Dining Room
Schwab Residential Center
Executive Dining ♦ Banquets ♦ Special Events
Inspired cuisine by Chef Raul Lacara
Championed by Stanford Dining
COMMITMENT TO CULINARY EXCELLENCE
The Schwab Residential Center hosts a multitude of catered events featuring the distinctive, award-winning cuisine and service of the Schwab Executive Dining team. Schwab's Vidalakis Dining Hall, surrounding courtyards and numerous breakout rooms are the event spaces of choice on the Stanford campus, due in no small part to the exceptional cuisine of Executive Chef Raul Lacara and the friendly and efficient service of the Schwab Executive Dining staff. Having earned the coveted Financial Times #1 rated executive dining award numerous times offering the world's finest food, Schwab Executive Dining, under Chef Lacara's leadership consistently earns high praise for its culinary excellence.
Focusing on fresh, sustainable, local ingredients, Chef Lacara has created sophisticated menus for you to choose from or he and his staff can create a menu tailored to the specific needs of your event.
Sunrise
Start the day with one of our breakfast menus.
Cardinal Continental
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Freshly Squeezed Orange and Grapefruit Juice Sliced Seasonal Fruit Fresh Baked Sweet Pastries and Muffins |
Bagels and Flavored Cream Cheese Fresh Brewed Starbucks Organic Coffee Organic Herbal Tea |
Vidalakis Continental
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Freshly Squeezed Orange and Grapefruit Juice Sliced Seasonal Fruit Fresh Baked Sweet Pastries and Muffins |
Bagels and Flavored Cream Cheese House Made Granola with Plain Organic Yogurt Assortment of Flavored Organic Flavored Yogurt |
executive breakfast
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Freshly Squeezed Orange and Grapefruit Juice Sliced Seasonal Fruit Fresh Baked Sweet Pastries and Muffins Bagels and Flavored Cream Cheese |
Crispy Applewood Smoked Bacon or Chicken Apple Sausage Scrambled Eggs with Brie Cheese Traditional Hash Brown Potatoes Fresh Brewed Starbucks Organic Coffee and Organic Herbal Tea |
specialty break
Revive your guests with a snack and a delicious hot cup of coffee or beverage. A treat to keep them going!
kissick grove
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Assortment of Organic Fruit Yogurts, Granola Bars, Whole Seasonal Fruit, Assorted Nut Breads Fresh Seasonal Juice, Soft Drinks, Water and Fresh Brewed Starbucks Organic Coffee and Organic Tea |
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blue courtyard
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Fresh Baked Cookies, Lemon Bars, Chocolate Fudge Brownies, Fresh Fruit Platter Fresh Seasonal Juice, Soft Drinks, Water and Fresh Brewed Starbucks Organic Coffee and Organic Tea |
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palm courtyard
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Chocolate Dipped Strawberries, Biscotti, Cognac Chocolate Truffles, Fresh Fruit Platter Fresh Seasonal Juice, Soft Drinks, Water and Fresh Brewed Starbucks Organic Coffee and Organic Tea |
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napa valley
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Display of international Cheeses with Sun-Dried Fruits, Crackers and Sliced Baguette, Sliced Fresh Fruit and Roasted Nuts Sparkling Water, Soft Drinks and Fresh Brewed Starbucks Organic Coffee and Organic Tea |
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mission street
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Fresh Tortilla Chips with Salsa Fresco and Guacamole, Chicken Taquitos, and Smoked Cheese Quesadilla Soft Drinks, Water and Fresh Brewed Starbucks Organic Coffee and Organic Tea |
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coffee & tea service
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| Fresh Brewed Starbucks Organic Coffee and Herbal Selection of Numi Tea | ||
non-alcoholic beverages
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Selection of Pepsi, Diet Pepsi, Sierra Mist, Bottled Water; Fresh Squeezed Orange Juice, Apple, Grapefruit, Carrot or Tomato Juices; Individual Bottled Fruit Juices: Orange, Apple or Cranberry |
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Additional $1.00 per person Lemonade or iced Tea |
Additional $2.50 per person Perrier Sparkling Water |
Additional $3.00 per person Seasonal Fresh Fruit Smoothie |
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Whole Seasonal Fruit $2.50 per person |
Flavored Buttered Popcorn(Salty, Spicy or Caramel) $3.00 per person |
Vegetable Crudites with Dip $4.00 per person |
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Hummus and Toasted Pita Bread $3.75 per person |
Granola Bars $3.25 per person |
Mini Focaccia Pizza with Mozzarella and Basil $4.50 per person |
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Fancy Roasted Mixed Nuts or Trail Mix $4.50 per person |
Soft Pretzels with Mustard $3.75 per person |
Mini Fruit Tarts small $3.25 per person large $3.75 per person |
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Yogurt Pretzels $3.00 per person |
Assortment of Finger Tea Sandwiches $6.50 per person |
Assortment of French Pastries $5.00 per person |
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Chips and Salsa $3.50 per person |
Meat Nacho Platter $6.00 per person |
Ice Cream Sundaes with Condiments $5.00 per person |
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Fresh Baked Cookies $2.75 per person |
Tea Cookies and Biscotti $5.50 per person |
Fresh Fruit Platter small (25 people) $98.75 large (50 people) $197.50 |
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Chocolate Fudge Brownies $2.75 per person |
House Made Kennebec Potato Chips with Ranch and Marinara Sauce $2.50 per person |
International Cheese Display with California Dried Fruits and Nuts small (25 people) $225.00 large (50 people) $310.00 |
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Lemon, Pecan or Caramel Bars $3.25 per person |
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lunch
boxed
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Please select up to 3 choices total (sandwiches or Salads); all lunches include gourmet chips, whole seasonal fruit, fresh baked cookies or brownies, individual soda or bottled water |
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gourmet sandwich selection |
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Grilled Chicken, Brie Cheese, Baby Greens, Peppers and Pesto Aioli on French Baguette |
Roasted Beef Tenderloin, Jalapeno Cream Cheese, Caramelized Onion, Avocado, and Havarti Cheese on Toasted Ciabatta Bread |
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Grilled Meyer Lemon Marinated Chicken Breast, Roasted Peppers and Garlic-Tarragon Aioli on Focaccia Bread |
Mediterranean Soft Lavosh Roll with Grilled Eggplant, Zucchini, Spinach and Pecan Cream Cheese |
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Soft Lavosh Roll with indian Tandoori Flavored Chicken Breast and Mango Chutney |
Marinated Grilled Vegetables on French Bread |
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Roasted Turkey, House Made Tomato Jam and Arugula on La Brea Garlic Bread |
Chicken Fajita with Jalapeno Cream and Fresh Avocado |
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Smoked Turkey Breast, Pear and Sherry Vinaigrette on Focaccia Bread |
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fresh salad selection |
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| Traditional Caesar Salad with Grilled Petaluma Chicken and Toasted Crostini |
Penne Pasta with Kalamata Olives, Pine Nuts, Spinach and Sun Dried Tomato Pesto |
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Schwab Asian Chicken Noodle Salad with Toasted Macadamis Nuts and Soy-Ginger Vinaigrette Vinaigrette |
Fingerling Potato Salad with Grain Mustard |
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Cobb Salad with Chicken, Bacon, Avocado and Maytag Blue Cheese |
Tomato, Olive and Burrata Mozzarella Salad1 |
cold buffet lunch
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Please select 2 Salads and 3 Sandwiches. Lunch includes Fresh Baked Cookies or Brownies and Assorted Sodas & Bottled Water |
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Fresh salad selection |
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| Traditional Caesar Salad with Grilled Petaluma Chicken and Toasted Crostini | Penne Pasta with Kalamata Olives, Pine Nuts, Spinach and Sun-Dried Tomato Pesto | |
| Schwab Asian Chicken Noodle Salad with Toasted Macadamia Nuts and Soy-Ginger Vinaigrette | Mexican Three Bean Salad with Grilled Vegetables and Queso Fresco | |
| Cobb Salad with Chicken, Bacon, Avocado and Maytag Blue Cheese | Thai Rice Noodle Salad with Basil and Sweet Peanut Sauce | |
| Roast Beef Salad with Arugula, Asparagus and Fontina Cheese | Tomato Salad with Sumac Vinaigrette served with Toasted Pita Triangles, Hummus and Dolmas | |
| Grilled Rare Ahi Tuna Nicoise Salad with Romaine Lettuce, Tomato, Potato, Egg and Rosemary Vinaigrette | Vegetarian Greek Salad with Cucumber, Red Onion, Tomatoes and Feta Cheese | |
| Roasted Mushroom Salad with Baby Spinach and Garbanzo Beans | ||
gourmet sandwich selection |
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Grilled Chicken, Brie Cheese, Baby Greens, Peppers and Pesto Aioli on French Baguette |
Roasted Beef Tenderloin, Jalapeno Cream Cheese, Caramelized Onion, Avocado, and Havarti Cheese on Toasted Ciabatta Bread |
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Grilled Meyer Lemon Marinated Chicken Breast, Roasted Peppers and Garlic-Tarragon Aioli on Focaccia Bread |
Jumbo Croissant with Crispy Applewood Smoked Bacon, Avocado, Baby Spinach and Cambozola Cheese |
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Soft Lavosh Roll with indian Tandoori Flavored Chicken Breast and Mango Chutney |
Creamy Dungeness Crab Salad with Gorgonzola Cheese and Grilled Artichoke on Toasted Ciabatta |
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| Thai Spicy Chicken Salad on Open-Faced Acme Rolls |
Mediterranean Soft Lavosh Roll with Grilled Eggplant, Zucchini, Spinach and Pecan Cream Cheese |
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Roasted Turkey, House Made Tomato Jam and Arugula on La Brea Garlic Bread |
Grilled Vegetable Salad, Avocado, Fontina Cheese, and Sumac Vinaigrette in Pita Bread |
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| Smoked Turkey Breast, Pear and Sherry Vinaigrette on Focaccia Bread |
Portobello Mushroom and Artichoke Salad with Tahini Sauce on Grilled Grilled Focaccia Bread |
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hot buffet lunch
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All Lunches include fresh brewed Starbucks Organic Coffee and Herbal Selection of Numi Teas Iced Tea & Lemonade |
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executive lunch buffet 1 |
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| Starters | Lunch Items | Dessert |
| Roasted Zucchini with Roasted Garlic and Shaved Reggiano Cheese |
Diestel Turkey Breast Stuffed with Sun-Dried Tomatoes and Dill Havarti Cheese |
Fresh Seasonal Sliced Fruit |
| Organic Salad with Arugula and Blue Cheese | Spicy Penne Arrabbiata | Fresh Baked Cookies |
| Roasted Mushrooms and Fresh Beans | ||
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Roasted Heirloom Potatoes Flavored with Schwab Garden Herbs |
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executive lunch buffet 2 |
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| Starters | Lunch Items | Dessert |
| Iceberg Lettuce, Toasted Coconut and Sesame Vinaigrette | Kung Pao Chicken | Fresh Seasonal Sliced Fruit |
| Thai Coconut Soup with Shrimp and Lemon Grass | Asian BBQ Pork | Lemon Squares |
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Tofu and Shiitake Mushrooms with Fermented Black Bean Sauce |
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| Stir-Fried Vegetables with Garlic Chili Sauce | ||
| Steamed Jasmine Rice | ||
executive lunch buffet 3 |
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| Starters | Lunch Items | Dessert |
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Radicchio, Avocado Salad wtih Sweet Tomatoes and choice of Dressing |
Braised Chicken Fricassee with Mushrooms | Fresh Seasonal Sliced Fruit |
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Butternut Squash Flavored with Star Anise and Creme Fraiche |
Atlantic Salmon Cake with Cajun Aioli | Raspberry Dessert Bars |
| Roasted Vegetables Wrapped with Puff Pastry | ||
| Steamed Organic Local Vegetables | ||
| Creamy Yukon gold Mashed Potato | ||
executive lunch buffet 4 |
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| Starters | Lunch Items | Dessert |
| Hearts of Romaine with Toasted Bruschetta and Garlic Vinaigrette | Garlic Marinated Beef Skirt Steak with Green Peppercorn Sauce | Fresh Seasonal Sliced Fruit |
| Fresh Mozzarella and Tomato Salad with Basil and Extra Virgin Olive Oil | Jumbo Cheese Ravioli with Roasted Red Pepper Sauce | Chocolate Fudge Brownies |
| Steam Asparagus with Horseradish Hollandaise sauce | Mini Cheesecake | |
| Garlic and Truffle Mashed Potatoes | ||
executive lunch buffet 5 |
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| Starters | Lunch Items | Dessert |
| Fresh Harvest Organic Baby Greens with Choice of Dressing | Roasted Herb Crusted Halibut with Citrus Sauce | Fresh Seasonal Sliced Fruit |
| Caesar Salad with Garlic Crostini | Colorado Rack of Lamb with Mint Demi | Mini Assortment of French Pastries |
| Vegetable Pistou Soup with Basil | Cambozola Savory Pudding | |
| Baked Penne Pasta with Olives, Butternut Squash and Sun-Dried Tomato Sauce | ||
| Grilled Vegetables | ||
| Roasted Sweet Potatoes and Onions | ||
buffet lunch
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All Lunches include fresh brewed Starbucks Organic Coffee and Herbal Selection of Numi Teas Iced Tea & Lemonade |
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executive lunch buffet 1 |
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| Starters | Lunch Items | Dessert |
| Roasted Zucchini with Roasted Garlic and Shaved Reggiano Cheese |
Diestel Turkey Breast Stuffed with Sun-Dried Tomatoes and Dill Havarti Cheese |
Fresh Seasonal Sliced Fruit |
| Organic Salad with Arugula and Blue Cheese | Spicy Penne Arrabbiata | Fresh Baked Cookies |
| Roasted Mushrooms and Fresh Beans | ||
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Roasted Heirloom Potatoes Flavored with Schwab Garden Herbs |
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executive lunch buffet 2 |
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| Starters | Lunch Items | Dessert |
| Iceberg Lettuce, Toasted Coconut and Sesame Vinaigrette | Kung Pao Chicken | Fresh Seasonal Sliced Fruit |
| Thai Coconut Soup with Shrimp and Lemon Grass | Asian BBQ Pork | Lemon Squares |
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Tofu and Shiitake Mushrooms with Fermented Black Bean Sauce |
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| Stir-Fried Vegetables with Garlic Chili Sauce | ||
| Steamed Jasmine Rice | ||
executive lunch buffet 3 |
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| Starters | Lunch Items | Dessert |
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Radicchio, Avocado Salad wtih Sweet Tomatoes and choice of Dressing |
Braised Chicken Fricassee with Mushrooms | Fresh Seasonal Sliced Fruit |
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Butternut Squash Flavored with Star Anise and Creme Fraiche |
Atlantic Salmon Cake with Cajun Aioli | Raspberry Dessert Bars |
| Roasted Vegetables Wrapped with Puff Pastry | ||
| Steamed Organic Local Vegetables | ||
| Creamy Yukon gold Mashed Potato | ||
executive lunch buffet 4 |
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| Starters | Lunch Items | Dessert |
| Hearts of Romaine with Toasted Bruschetta and Garlic Vinaigrette | Garlic Marinated Beef Skirt Steak with Green Peppercorn Sauce | Fresh Seasonal Sliced Fruit |
| Fresh Mozzarella and Tomato Salad with Basil and Extra Virgin Olive Oil | Jumbo Cheese Ravioli with Roasted Red Pepper Sauce | Chocolate Fudge Brownies |
| Steam Asparagus with Horseradish Hollandaise sauce | Mini Cheesecake | |
| Garlic and Truffle Mashed Potatoes | ||
executive lunch buffet 5 |
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| Starters | Lunch Items | Dessert |
| Fresh Harvest Organic Baby Greens with Choice of Dressing | Roasted Herb Crusted Halibut with Citrus Sauce | Fresh Seasonal Sliced Fruit |
| Caesar Salad with Garlic Crostini | Colorado Rack of Lamb with Mint Demi | Mini Assortment of French Pastries |
| Vegetable Pistou Soup with Basil | Cambozola Savory Pudding | |
| Baked Penne Pasta with Olives, Butternut Squash and Sun-Dried Tomato Sauce | ||
| Grilled Vegetables | ||
| Roasted Sweet Potatoes and Onions | ||
reception |
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stationary appetizers |
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Mexican Fried Tortilla Chips with Salsa and Guacamole* $4.50 per person |
Mix Flavored Spicy Nuts* $4.50 per person |
Antipasto Platter with Olives, Cheese, Grilled Vegetables and Cured Meats $6.25 per person |
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Hummus Platter with Crispy Pita Triangles* $3.75 per person |
Vegetable Crudites with Dip* $4.00 per person |
International and Domestic Cheese Platter with Sliced Baguette and Gourmet Crackers* $6.00 per person |
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Fresh Fruit Platter* $3.95 per person |
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seafood display |
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Market Price Minimum Order for 50 people 2 pieces of each per person Seasonal Availability |
Alaskan Crab Legs Prince Edward Island Clams, Mussels and Oysters California Harvest Jumbo Prawns Crab Claws Smoked Mussels, Scallops Japanese Seaweed Salad |
Served with: Champagne Mignonette Sauce, Horseradish Cocktail Sauce, Wasabi Aioli, chitrus Salsa |
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action stations
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| Meats | Cheese | Pasta | Noodle |
| Marinated Selection of Chicken, Beef, Pork and Vegetable Skewers with Salad and Dipping Sauce | International Selection of Cheese with Rustic Bread Baked Camembert with Dried Fruits Melted Raclette Cheese with Condiments | Cheese Tortellini Pasta Cooked-to-order with Two Sauces, Cheese, Grilled Vegetables and Cured Meats | Saba Noodles with Assortment of Asian-Flavored Toppings and Sauces |
cold appetizers
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| *Vegetarian; Each selection is prepared at 2 pieces per person. | |
| Baby Mozzarella, Tomato with Fresh Basil, Aged Balsamic Vinegar* | Leek and Roasted Pepper Frittata with Aged Gorgonzola Cheese* |
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Bruschetta with Tomato, Basil and Virgin Olive Oil* Avocado Pancake with Apple Chutney* |
Garlic Croutons Topped with Roasted Eggplant* |
| Vegetarian California Rolls with Avocado and Pickled Shiitake Mushrooms* | Toasted Brioche with Curried Chicken Salad |
| Vegetarian Prata Pin Wheels* | Shredded Five Spice Chicken in Lettuce Cups with Hoisin Sauce |
| Crostini Topped with Goat Cheese and Dried Fruit* |
Mini “Baked Potato” with Truffle Creme Fraiche and Crispy Pancetta |
Each selection $5.50 per person |
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| Moroccan Spiced Shrimp on Corn Bread with Cumin Yogurt Sauce | California Sushi Rolls with Crab and Avocado | Crab Brandade in Toasted Phyllo Cups |
Each selection $6.50 per person |
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| Spicy Asian Chopped Ahi Tuna on Crispy Wontons | Flytrap Smoked Salmon on Avocado Pancake with Lemon Cream | |
| Prawns Margarita with Chipotle Sauce |
Vietnamese Chicken Rolls in Rice Paper with Hoisin Sauce |
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hot appetizers
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| * Vegetarian; each selection is prepared at 2 pieces per person | ||
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Vegetable Vol au Vent* Vegetable Tempura* Oyster Mushroom Tempura Spinach and Feta Spanokopita* Vegetable Pot Stickers with Hoisin Sauce* Mushroom Strudel* Sweet potato and Green Onion Fritters with Avocado Aioli* Potato and Pea Samosa with Mango Chutney* |
Spinach and Cheddar Cheese Quiche* Blue Cheese Biscuits with Tomato Jam* Assorted Dim Sum with Ginger Soy Sauce Chicken and Vegetable Tostada with Queso Fresco Chicken Empanadas Smoked Chicken Quesadilla with Guacamole and Salsa Shredded Pulled Pork in Tostada Shells |
Thai Chicken Satay with Peanut Sauce Thai Beef Satay with Peanut Sauce Beef Wellington with Pommery Mustard Sauce Fried Calamari with Garlic Aioli Mini Chicken Tandoori Pizza Mini BBQ Chicken Pizza Chicken Shawerma Rolled in Prata Bread |
hot appetizers
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Dungeness Crab Cakes with Garlic Aioli Rock Shrimp and Cilantro Fritters Prawns and Scallop Lollipops Scallop Gratinee with Hollandaise Sauce Grilled Baby Lamb Chops with Caribbean Salsa |
Kobe Beef Burgers on Brioche Toast Malaysian Prawns with Sweet Chili Sauce Prawn Tempura Tiger Prawns Madagascar with Brandy Hawaiian Beef Brochette with Pineapple Teriyaki |
Grilled Lamb on Pita Bread with Yogurt Sauce Seafood Vol au Vent Baked Oyster Rockefeller |
dinners
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| Entree Counts Required; All Served Dinners Include Fresh Brewed Starbucks Organic Coffee and Herbal Selection of Numi Teas | ||
executive served dinner 1 |
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| Starters | Entrees | Dessert |
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Frisee and Radicchio Salad with Pancetta Vinaigrette La Brea Dinner Rolls and Butter |
Pan Seared Peppered Salmon with Ratatouille Orzo Or White Balsamic Glazed Chicken Breast Filled with Boursin Cheese and Pancetta, with Creamy Yukon Gold Potatoes Or Tian of Polenta with Seasonal Vegetables and Roasted Pepper Sauce |
Soft Cheese Cake with Frangelico Berries |
executive Served dinner 2 |
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| Starters | Entrees | Dessert |
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Baby Greens, Candied Walnuts and Goat Cheese with Red Wine Reduction and Extra Virgin Olive Oil La Brea Dinner Rolls and Butter |
Russian River Filet of Beef with Creamed Mushroom Ragout and Pesto Gnocchi Or Parsley Crusted Alaskan Halibut with Citrus Sauce and Basil Mashed Potatoes Or Mushroom Crepes with Roasted Red Pepper Sauce |
Chocolate Ganache with Praline and Dark Raspberries Sauce |
executive Served dinner 3 |
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| Starters | Entrees | Dessert |
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Schwab Butternut Squash Soup with Star Anise La Brea Dinner Rolls and Butter |
Beef Tenderloin Marinated with Dark Beer Sauce and Creamed Truffle Potatoes Or Basil Crusted Alaskan Salmon with Caper, Olive and Parsley Relish and Tomato Or Butternut Squash and Mushroom Lasagna |
Berries with Grand Marnier Sabayon |
executive Served dinner 4 |
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| Starters | Entrees | Dessert |
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Grilled Pear, Blue Cheese and Arugula Salad with Lavender Vinaigrette La Brea Dinner Rolls and Butter |
Smoked Rack of Lamb with Spinach Spaetzle and Garlic Demi Glace Or Jumbo Prawns Thermidor with Crab Brandade and Pen Or Mushroom Crepes with Roasted Red Pepper Sauce |
Chocolate Opera Cake with Fruit Gastrique |
buffet dinners
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Price listed by Entrees. Select the following: Two Salads or One Soup and One Salad ♦ One Entree & One Vegetarian ♦ One Dessert All Buffet Dinners Include: Fresh Brewed Starbucks Organic Coffee and Herbal Selection of Numi Teas, Fresh Fruit Platter |
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| Salads | Soups | |
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Baby Romaine with Garlic Crostini Grilled Pear, Blue Cheese and Arugula Salad with Lavender Vinaigrette Tossed Appenzeller Cheese and Baby Spinach Salad with Herb Vinaigrette Frisee and Radicchio Salad with Pancetta Vinaigrette Vine Ripe Tomato and Buffalo Mozzarella Salad Baby Greens, Candied Walnuts and Goat Cheese with Red Wine Reduction and Extra Virgin Olive Oil |
Schwab Butternut Squash Soup with Star Anise Cream of Maui Sweet Onion Soup with Champagne Cream Vegetable Pistou Soup with Basil and Saffron Tomato and Corn Soup Roasted Organic Vegetable Gazpacho with Toasted Brushetta Honey Roasted Celery Root Soup Wild Mushroom Cappuccino Smoked Salmon Bisque Dungeness Crab Chowder Classic Clam Chowder Lobster Bisque with Cilantro Oil |
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poultry |
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White Balsamic Glazed Chicken Breast filled with Boursin Cheese and Pancetta, served with Creamy Yukon Gold Potatoes and Chef's Choice Sauteed Seasonal Vegetables Roasted Chicken Breast filled with Pine Nuts, Feta Cheese and Eggplant, served with Pesto Gnocchi and Chef's Choice Sauteed Seasonal Vegetables Pan-Seared Chicken with Coconut Lime Sauce, served with Forbidden Rice and Baby Bok Choy |
Herb Roasted Chicken, served with Crispy Potato Cakes and Roasted Mushrooms Smoked Chicken Picatta with Mozzarella Cheese served with Garlic Whipped Potatoes and Chef's Choice Sauteed Seasonal Vegetables Grilled Petaluma Chicken Breast with Herb Crumbs and Dijon Demi Glace Served with Steamed Fingerling Potato and Chef's Choice Sauteed Seasonal Vegetables |
Ancho Chili Marinated Chicken Breast, served with Potato and Leek Gratin and Chef's Choice Sauteed Seasonal Vegetables Chicken Saltimbocca, served with Angel Hair Pasta and Chef's Choice Sauteed Seasonal Vegetables |
meat |
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| Beef Tenderloin Marinated with Dark Beer Sauce, served with Cannellini Bean Stew and Chef's Choice Sauteed Seasonal Vegetables | Mustard Glazed Beef Brisket, served with Brie and Asparagus Pudding and Chef's Choice Sauteed Seasonal Vegetables | Herb-Crusted Rack of Lamb, served with Pea Risotto and Chef's Choice Sauteed Seasonal Vegetables |
| Braised Beef Short Ribs Flavored with Star Anise Demi, served with Celery Root Mousseline and Chef's Choice Sauteed Seasonal Vegetables | Seared Beef Tenderloin with Peppercorn Sauce, served with Seasonal Vegetables and Pesto Duchesse Potatoes | Smoked Lamb Loin with Garlic Demi Glace, served with Spinach Spaetzle and Chef's Choice Sauteed Seasonal Vegetables |
| Grilled Beef Strip Loin, served with Creamed Spinach and Basic Gnocchi | Korean Spiced Beef Short Ribs, serbved with Jasmine Rice and Chef's Choice Sauteed Seasonal Vegetable | Soy-Molasses Lacquered Rack of Lamb, served with Mashed Sweet Potatoes and Chef's Choice Sauteed Seasonal Vegetables |
| Beef Tri-Tip Stroganoff, served with Butter Noodles and Crispy Leeks | ||
seafood |
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| Basil-Crusted Alaskan Salmon with Caper, Olive and Parsley Relish served with Tomato Artichoke Risotto and Chef’s Choice Sauteed Seasonal Vegetables |
Tarragon and White Wine-Poached Halibut, served with Potato Leek Gratin and Chef’s Choice Sauteed Seasonal Vegetables |
California Sea Bass in Soy-Shiitake Broth, served with Black Forbidden Rice and Baby Bok Choy |
| Pan-Seared Peppered Salmon with Avocado Relish, served with Ratatouille Orzo and Chef’s Choice Sauteed Seasonal Vegetables | Halibut Provencal served with Spinach Orzo and Chef’s Choice Sauteed Seasonal Vegetables | Cajun-Spiced Prawns, served with Saffron Pilaf and Roasted Vegetables |
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Alaskan Halibut with Sauce Americaine, served with Roasted Fingerling Potatoes and Chef’s Choice Sauteed Seasonal Vegetables |
Parmesan-Crusted Sole, served with Rosti Potatoes and Chef’s Choice Sauteed Seasonal Vegetables | Dungeness Crab Cakes with Lemon Butter, served with Sun-Dried Tomato Pasta and Chef’s Choice Sauteed Seasonal Vegetables |
| Thai-Spiced Snapper, served with Coconut Jasmine Rice and Chinese Long Beans | ||
vegetarian |
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Mushroom Cannelloni with Braised Chard and San Marzano Tomato Sauce |
Vegetable Pot au Feu with Garlic Saffron Aioli | Mushroom Crepes with Roasted Red Pepper Sauce |
| Tian of Polenta with Seasonal Vegetables | Thai Vegetable Green Curry with Coconut Milk and Pandan Rice | Butternut Squash and Mushroom Lasagna |
| Pappardelle Pasta with “Eggplant Bolognese” Sauce | ||
desserts |
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| Mini Fruit Tarts, Fresh Baked Cookies and Fudge Brownies | Croissant Bread Pudding, Mini Cheesecake and Fudge Brownies | Chocolate Dipped Strawberries, Pear Concorde and Fresh Baked Cookies |
| Selection of Mini Desserts, Fresh Baked Cookies | ||
themed buffet dinner
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| All Buffet Dinners Include Fresh Brewed Starbucks Organic Coffee and Herbal Selection of Numi Teas | ||
pacific rim |
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| Starters | Dinner Items | Dessert |
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Baby Greens with Toasted Macadamia Nuts
and Rice Wine Vinaigrette Steamed and Fried Dim Sum Basket |
Fried Salmon with Five Spice and Ginger and Scallion Oil Szechuan Chicken with Cashews Steamed jasmine Rice Tofu and Shiitake Mushrooms with Fermented Bean Sauce |
Angel Cake with Mango Caramel Almond Cookies Fresh Fruit Platter |
Paris |
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| Starters | Dinner Items | Dessert |
| French Lentil Salad with Tasso Ham, Pear, Blue Cheese and Frisee with Pommery Mustard Vinaigrette |
Beef au Poivre Seared Turbot with Hollandaise Sauce Wild Mushroom Ragout with Pommery Mustard Sauce Potato Lyonnais |
Fruit Clafoutis Napoleon Fresh Fruit Platter |
Roma |
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| Starters | Dinner Items | Dessert |
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Caprese Salad Caesar Salad with Reggiano Cheese |
Mushroom Risotto Chicken Cacciotore Veal Scaloppini Linguini Marinara Sauce |
Biscotti Tiramisu Fresh Fruit Platter |
Madras |
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| Starters | Dinner Items | Dessert |
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Pea and Potato Samosas Cucumber and Yogurt Salad Mango and Watercress Salad with Sweet Onion Vinaigrette |
Chicken Makhani Lamb Korma Basmati Rice Yellow Dhal Saag Paneer Pappadam and Nan Bread |
Rice Pudding Gulab Jamun Fresh Fruit Platter |
Simply American |
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| Starters | Dinner Items | Dessert |
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Mixed Green Salad with Ranch,
Thousand Island, Extra Virgin
Olive Oil and Balsamic Vinegar Coleslaw Salad |
Buttermilk Fried Chicken with Gravy Mashed Potatoes Macaroni and Cheese Sauteed Seasonal Vegetables |
Apple Cobbler with Vanilla Ice Cream Fresh Baked Cookies Fresh Fruit Platter |
Last modified Tue, 6 Mar, 2012 at 11:56
Meal Plans
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Graduate Meal Plan
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Staff/Faculty Meal Plan
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Apartment Meal Plan
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Department Meal Card
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