Catering Guide - St. Norbert CollegeScrambled Eggs $10 Served with choice of bacon or sausage...

Catering Guide

St. Norbert College Catering Guide • snc.edu/conference | 2

Special Information & PoliciesTo ensure the success of your event, we suggest the following:

ReservationsMake your room reservation at the earliest possible date by submitting an event request online at www.snc.edu/conference/reservation.html or by calling 920-403-4000.

Upon booking your event, a written confirmation will be sent to you. To confirm a reservation, a deposit, insurance information (if applicable) and signed rental agreement are required.

After your event is booked and confirmed, an event coordinator will be assigned to assist you with the planning process, including room setups, capacities, audiovisual equipment, estimated attendance, detailed timeline, and food and beverage selections, no later than three weeks prior to the date of your event.

You will be invoiced following your event, payable upon receipt. For your convenience, we accept MasterCard and Visa. Applicable sales tax will be added to your final bill. Groups requesting tax exemption must submit a tax-exemption certificate at least five business days prior to the event to be approved for exemption status.

We will plan to service your event during the times indicated on the confirmation. Additional time beyond what is planned will be billed at a rate of $25 per 30 minutes.

CateringOnly food purchased and prepared by the dining services staff of St. Norbert College will be served to our guests. The only exceptions to the rule are wedding cakes, which must come from a licensed baker.

Due to fluctuation of prices, we will not make a firm price commitment until 60 days prior to a function. It is the responsibility of the customer to confirm prices at this time.

Confirmation of the guaranteed number of guests or attendance must be made by 9 a.m. five business days in advance of the scheduled function, and once guaranteed, it cannot be reduced. Contact your assigned event coordinator to submit your guaranteed count. If no guarantee is received, the estimated attendance for the event will be considered the guarantee. Charges will be based upon the guaranteed count or the number of guests served, whichever is greater.

All food and beverages ordered must be consumed inside the facility listed on the confirmation; no food and beverage is permitted to leave the building.

A food and beverage minimum will be assigned.

A 20 percent administrative fee will be added to your food and beverage bill.

Alcohol Service PolicyState liquor code requires all alcoholic beverages be purchased from and dispensed by licensed personnel of the St. Norbert College catering staff. At no time may liquor, beer, wine or champagne purchased elsewhere be brought into our facilities.

Decorations/PoliciesAll decorations must be approved by the office of conference and event services. The use of confetti or glitter is not permitted. The use of tape, glue, nails, hooks, thumbtacks or adhesive on the walls, ceilings, door frames, columns, chairs or staging is prohibited. A fee may be applied to any violations listed above.

By fire ordinance, no open-flame candles are permitted in the facility unless the flame is enclosed.

For your consideration, a no-smoking policy is in effect at St. Norbert College.

St. Norbert College does not assume responsibility for damage to or loss of any materials or equipment left in the building on display or in storage. All items will be given the same care and protection given to St. Norbert College property.

Additional charges will be assessed for labor when an excessive amount of cleaning is required.

The individual or organization listed on the contract will be responsible for the actions of their members and guests, including their treatment of the facilities, furnishings and equipment.

Special Dietary Accommodations for Catered EventsSt. Norbert College Catering is committed to meeting the needs of guests who have special dietary restrictions (such as a food allergy or intolerance) and recognizes that many of our guests may also adhere to a vegetarian, vegan or other therapeutic diet. Our event services coordinators will guide the organizer of your event, assisting with menu selections suggestions to provide reasonable and safe accommodation for guests.

In addition:

• St. Norbert College Catering will not assume liability for any adverse reactions that may occur in our dining facilities. This is addressed via our client contract.

• Menu items are prepared in a multi-purpose central commissary kitchen environment; these ingredients may come in contact with items containing allergens; there is always a risk of cross contact in food handling.

• Food manufacturers are not required to inform us of a change in the ingredients and nutritional content of certain food products; there is a potential that their formulation or processing change could alter allergen and/or nutritional information.

• With advance notice, we can generally accommodate guests who must avoid the Big 8 food allergens, as well as gluten. We do not regularly label allergens or ingredients at catered functions but may occasionally label for the Big 8 allergens, which are: – milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat

and soy protein. We will also accommodate gluten intolerance.

• To ensure guest safety, our staff may not be able to accommodate individual dietary preferences the day of the event.

• We are unable to accommodate for therapeutic diets (e.g. diabetic diet, cardiac diet, renal diet, etc.).


Special Information & Policies

Parking

Free parking options are available for guests attending your event. Generally P11 and P14 are available for guest parking. Please contact your assigned coordinator to discuss additional or alternative parking arrangements.

Wedding PackageA $600 wedding package will be charged, which includes the following:

• Dance floor setup • Romance package at the Kress Inn ($249 value; based on availability) • Cake cutting with dinner service • Votive candleholders and candles • Standard linen • Campus Safety on call • Bartenders • AV equipment with assistance • Room rental

CancellationsIf a scheduled meeting or event is cancelled within five business

days of the date, the contracted rental fee and/or anticipated meal

charge will be incurred.

We are aware that certain situations may arise that force

cancellation of a scheduled event. You will not be charged for

cancellation of an event due to inclement weather. Inclement

weather will be determined by St. Norbert College.

24

THIRD STREETTHIRD STREET

FOX RIVER

FOURTH STREET

SIXTH STREET

Intramural Field

LeadershipConfidenceCourse

Wilson Park

Shakespeare Garden

Memorial Walk

The Shrine of Mary

Cloud Family Field

SNCGarden

FOURTH STREET

FIRST STREET

FIRST STREET

MAI

N AV

ENUE

CLAU

DE A

LLOU

EZ B

RIDG

E

REID

STR

EET

REID

STR

EET GR

ANT

STRE

ET

GRAN

T ST

REET

GRAN

T ST

REET

COLL

EGE

AVEN

UE

MAR

SH S

TREE

T

MAR

SH S

TREE

T

PLEA

SANT

PLA

CE

STEW

ART

STRE

ET

3

2

1

5

44A

8

23

22

21

21A20

20B

20A

10

9

6

7

11

13

12

1718

19

29

31

282726

25

33

34

3637

38

35

16

14

15

32

30

W

E

N S

Local Shops andRestaurants

JACO

BS C

T.

STUDENT

EMPLOYEE/COMMUTER

EMPLOYEE/COMMUTER

EMPLOYEE/COMMUTER

EMPLOYEE/COMMUTER

STUDENT

EMPLOYEE/COMMUTER

STUDENT

EMPLOYEE

Student

P3

P3

P6

P4

P5P9

P13

P11P14

P15

P16P12

VISITOR PARKING

P17

P2

MCWSTUDENTS

STUDENT

EMPLOYEE/COMMUTER

STUDENT/OVERFLOWGUEST OF STUDENTS

P8

MEL NICKS SPORTS COMPLEX 1/2 mileLarry Van Alstine Baseball FieldMiron Construction Softball Field

DONALD J. SCHNEIDER STADIUM 3/4 mile

CORNERSTONE COMMUNITY ICE CENTER 3 miles

PARKING LOT #12

ST. NORBERT COLLEGE PARKING MAP


Breaks & Refreshments

Continental $8

Assorted bakery, gourmet coffee, hot tea and assorted juices.

Executive Continental $9

Assorted bakery, berry compote, gourmet coffee, hot tea and assorted juices.

Wholesome Continental $8

Vanilla yogurt, granola, fresh cubed fruit, gourmet coffee, hot tea and assorted juices.

Snack Attack $5

Popcorn, pretzels and assorted soda.

Sweet Treat $5

Gourmet coffee, assortment of homemade cookies and assorted soda.

Wellness Break $7

An assortment of granola bars, snack mixes, whole fruit and bottled water.

Fiesta Break $7

Tri-color tortilla chips, fresh salsa, sopapillas and assorted soda.

Refresh & Recharge $13

Basket of whole fruit, selection of Kind and Cliff snack bars, coconut water, bottled water, sparkling lemon and lime water, and assorted soda.

A La Carte Break Items

Beverages Gourmet coffee – regular/decaffeinated $20/gallon, $17/pump pot Bottled water $2 each Canned soda, lemonade, tea or sparkling water $2 each Bottled juices $3 each Orange juice $20/gallon Fresh-brewed iced tea, raspberry iced tea $20/gallon Lemonade $15/gallon Warm apple cider $18/gallon Hot tea with lemon $1.50/bag

Bakery Assorted bagels with cream cheese $25/dozen Assorted muffins $18/dozen Scones $18/dozen Banana or lemon-poppy-seed bread (24 slices per loaf) $18/loaf Sweet rolls $20/dozen Homemade cookies $15/dozen Assorted mini dessert bars $18/dozen

Whole Fruit Apples, oranges and bananas $2/piece

Snacks Extra-fancy mixed nuts $25/pound Gardetto snack mix $12/pound Popcorn, pretzels or chips $8/bag Planters Fruit & Nut Trail Mix (2 oz. bag) $3/bag Planters Nuts & Chocolate Trail Mix (2 oz. bag) $3/bag Quaker chewy chocolate-chip granola bars $2 each Tri-color tortilla chips with fresh salsa $10/pound Pita chips with housemade hummus and fresh vegetables $10/pound Vanilla yogurt and housemade lowfat granola $13/pound (serves approximately six people/pound)


BreakfastThe following plated breakfasts are accompanied by fresh fruit, gourmet

coffee, hot tea and orange juice.

Scrambled Eggs $10

Served with choice of bacon or sausage accompanied by oven-roasted new potatoes.

Irish Leek & Bacon Pie $10

Eggs, leeks, bacon and baby Swiss served in a pie shell accompanied by oven-roasted new potatoes.

Three-Cheese Omelet $10

Add ham, bacon or mushrooms for 50¢ each accompanied by oven-roasted new potatoes.

Corned-Beef Hash Frittata $10

Served with a Leffe smoked Gouda sauce accompanied by oven-roasted new potatoes.

Smoked Salmon Frittata $12

Smoked Atlantic Salmon and fresh mozzarella cheese baked in an egg frittata, garnished with roasted tomatoes accompanied by oven-roasted new potatoes.

Banana-Bread French Toast $9

SNC-made banana bread soaked in cinnamon-scented eggs, served with your choice of bacon or sausage links and syrup.

Basil Fontina Frittata $10

Crustless quiche with basil and fontina cheese accompanied by oven-roasted new potatoes.

Bacon Cheddar Breakfast Bake $10

Cheddar cheese, bacon, fresh spinach, red pepper and onions baked in bread and egg custard, ladled with Wisconsin cheese fondue sauce.

Breakfast Buffet $11

(Minimum of 25 people. A fee will be added for groups under 25.)

Assortment of bakery, scrambled eggs, bacon or sausage, French toast or silver-dollar pancakes, oven-roasted new potatoes, fresh fruit, and gourmet coffee, hot tea and orange juice.

Design Your Own Quiche $10

Served with oven-roasted

new potatoes.

VEGETABLE

Spinach Broccoli

Tri-pepper blend

MEAT

Bacon Ham

Sausage

CHEESE

Cheddar Swiss

Provolone

CHOOSE ONE FROM EACH CATEGORY:

Banana-Bread French Toast


Casablanca Salad with Harissa-Marinated Chicken

LuncheonsThe following entrées

include bistro rolls and gourmet coffee and hot tea.

Salads

Caesar Salad $10Classically prepared. (add grilled chicken) $3 (add grilled salmon) $8

Greek Quinoa Tabbouleh Salad $10Quinoa, mint, red onion, cherry tomato and cucumber tossed with lemon and olive oil. (add grilled chicken) $3 (add grilled salmon) $8

Greens & Grains Salad $10Kale, gluten-free grains, romaine, toasted pepitas, cucumber, cherry tomato, sliced red onion and dried cranberries tossed in a champagne vinaigrette. (add grilled chicken) $3 (add grilled salmon) $8

Casablanca Salad $10Mixed greens, avocado, cucumbers, tomatoes, figs, garbanzo beans and goat cheese tossed in a tomato vinaigrette. (add Harissa-marinated grilled chicken) $3 (add Harissa-marinated grilled salmon) $8

Mixed-Green Medley $10Mixed greens tossed with seedless watermelon cubes, pecans, Parmesan cheese and raspberry vinaigrette and topped with red onion rings. (add grilled chicken) $3 (add grilled salmon) $8

EntréesAdd a cup of soup du jour or house-tossed salad for an additional $2.

Chicken Diablo $12 Tender breast of chicken marinated in Dijon, breaded and ladled with a sour cream and chive sauce, served with chef’s choice potato and vegetable.

Chicken Toscano $12Marinated chicken breast topped with a fresh tomato relish and shaved Italian cheeses, served with chef’s choice potato and vegetables.

Baked Cod with Citrus Butter Sauce $12Baked cod drizzled with an orange beurre blanc, served with yellow rice and vegetables.

Mushroom Ravioli $14Pillows of mushroom-stuffed ravioli, leeks and dried cranberries drizzled with vodka cream sauce and served with flame-roasted vegetables or chicken.

Vegetable Stir Fry $12Fresh seasonal vegetables stir fried with a sweet red chili sauce.

Buffet Luncheon $12The dining room features two hot entrées (one vegetarian), soup, gourmet salad, breads, desserts and beverages.


Sandwich Board

Build-Your-Own Sandwich Buffet $13 (Minimum of 20 people. A fee will be added for groups under 20.) An assortment of fresh-baked rolls: pretzel sliders, white and wheat kaisers; meats and cheeses; two prepared salads; soup du jour; chips; pickles; lettuce, tomato and red onion; assorted cookies and gourmet coffee and hot tea.

Build-Your-Own Salad Bar $12Served with assorted mixed greens, tomatoes, carrots, cucumbers, mushrooms, garbanzo beans, shredded cheese, chilled turkey and ham, sunflower seeds and croutons, along with ranch, champagne vinaigrette and raspberry vinaigrette dressing. (add soup du jour) $2

Half Sandwich, Soup & Salad Plate $12A half sandwich: Dill Havarti Wrap, New Yorker Beef Wrap or Wild Turkey Sandwich, served with champagne salad, a cup of soup du jour, gourmet coffee and hot tea.

Chicken Asiago Melt $11Chicken breast served with spinach, Asiago cheese and pesto spread on foccacia.

Caesar Vegetable Wrap $9Garden-herbed tortilla dressed with caesar dressing, layered by Neufchatel cheese, romaine, a melange of fresh vegetables and parmesan cheese. (add chicken) $2

New Yorker Beef Wrap $12Seasoned roast beef, bacon, lettuce, tomatoes and a three-cheese blend topped with a Dijon mustard sauce.

Turkey Bacon Ciabatta Sandwich $11Shaved turkey, smoked bacon, jack cheese and cranberry chipotle mayonnaise served on a telera roll.

Garden Hummus & Avocado Ciabatta $10Garden-fresh vegetables, SNC-made hummus and avocado served on a crusty multi-grain roll.

Dill Havarti Wrap $10Pears, dried cranberries, mixed greens and honey-mustard sauce. (add turkey) $2

SNC Brie LT $10Brie cheese, bacon, tomato and spring mixed greens on a ciabatta roll with herb mayonnaise.

Tuscan Grilled Cheese $10Garlic cheese spread with asparagus, fresh basil, red pepper and provolone cheese grilled on sourdough bread.

Create-Your-Own Sandwich Board $13 (Minimum of 10 people)

Assorted chilled sandwiches, basket of chips, relish tray, condiments, and gourmet coffee and hot tea.

• Dill Havarti Wrap• Chicken Caesar Wrap

• Turkey Club Hoagie• New Yorker Beef Wrap

• Garden Hummus & Avocado Ciabatta

CHOOSE UP TO THREE OF THE FOLLOWING:

Sandwiches below are served with marinated vegetables or homemade chips with French onion dip, and gourmet coffee or hot tea. Add a cup of soup du jour for an additional $2.

Build-Your-Own Wellness Lunch BowlsServed buffet style, minimum of 20 people, includes gourmet coffee and hot tea. A fee will be added for groups under 20.

Buddha Bowl $11Sticky rice, chicken breast strips, marinated tofu, sautéed vegetable blend, chickpeas and diced tomatoes accompanied by sweet- and-sour sauce, teriyaki sauce and red curry sauce.

Harvest Rice Bowl $11Wild and white rice blend, turkey breast strips, marinated cremini mushrooms, sautéed vegetable blend, dried apricots, dried cranberries, toasted pepitas and bleu cheese accompanied by orange marmalade sauce and balsamic glaze.

Mediterranean Quinoa Bowl $11White quinoa, chicken breast strips, steamed artichoke hearts and grape tomatoes, sautéed vegetable blend, cannellini beans, diced tomatoes, cucumbers and feta cheese accompanied by Mediterranean sauce and turmeric-tahini hummus sauce.

Garden Hummus & Avocado Ciabatta


Hors d’Oeuvres

Hors d’oeuvres may be served or displayed for a maximum of two hours.

Cold Hors d’Oeuvres (Each order contains 25 pieces)

• Deviled potatoes $30/order• Pico de gallo in cucumber cups $30/order• Antipasto kabob $30/order• Palmiers $25/order• Mediterranean phyllo cups $30/order• Shrimp wonton crisp $40/order• Belgian endive spears filled with candied

walnuts and Gorgonzola mousse $45/order • Roasted Brussels sprout, apple, brie cheese

and dried cranberry skewer $35/order

Hot Hors d’Oeuvres (Each order contains 25 pieces)

• Water chestnuts wrapped in bacon $20/order• BBQ, Swedish or Madeira meatballs $35/order• Wisconsin cheese fritter with nacho dip $25/order• Crab wontons with sweet red chili sauce $25/order• Baked tomato, basil and olive tartlet $35/order• Reuben puff $30/order• Asiago chicken blossom $35/order• Spinach and cheese blossom $35/order• Steak fiesta blossom $35/order• Potato and caramelized onion tartlet $40/order• Stuffed mushroom caps (seafood, sausage

or Montrachet and spinach) $40/order• Vegetarian egg rolls $35/order• Bacon-wrapped crab cake $35/order• Chicken cordon bleu pinwheels $40/order• Bacon risotto cake with lemon-thyme beurre

blanc $35/order • Vegetarian dumpling with ponzu sauce $35/order• Bacon-wrapped dates dressed with an orange

basil cream cheese $40/order

Hors d’Oeuvres Receptions (Minimum of 30 people)

Hors d’Oeuvres Buffet #1 $17/person• Select three hot hors d’oeuvres• Select one cold hors d’oeuvre• Choose two culinary displays/boards

Hors d’Oeuvres Buffet #2 $26/person• Select three hot hors d’oeuvres• Select one cold hors d’oeuvre• Choose two culinary displays/boards• Chef-carved beef, turkey, pork loin or ham

with silver-dollar rolls and condiments

Hors d’Oeuvres Buffet #3 $32/person• Select three hot hors d’oeuvres• Select one cold hors d’oeuvre• Choose two culinary displays/boards• Chef-carved beef, turkey, pork loin or ham

with silver-dollar rolls and condiments• Choice of two mini desserts• Coffee table

Premium Cold Hors d’Oeuvres• Chilled jumbo shrimp display with cocktail

sauce and lemons $75/order• Smoked salmon and herbed mascarpone

crostini $55/order

Premium Hot Hors d’Oeuvres• Curried chicken skewer $50/order• Crispy asparagus spears with prosciutto $70/order• Asian chicken satay $50/order• Korean beef bulgogi skewers $55/order

Culinary Displays & Boards (Each display and board serves 25 people)

Artisan Cheese-Wedge Display $80 Smoked Gouda, Fontina, aged cheddar, Havarti and Carr Valley bleu cheese arranged with rosemary-roasted nuts, berries and figs.

Grilled & Chilled Marinated Vegetables $75 Marinated asparagus, portobello mushroom, red bell pepper, red onion and carrot.

Breads & Spreads $80 White-bean hummus, sun-dried tomato goat cheese spread and pesto-spread accompanied by grilled pita, rice crackers and French baguette.

Greek Mezze Platter $75 Pesto-marinated artichoke hearts, feta cubes, olives, roasted-garlic hummus and tzatziki sauce accompanied by grilled pita bread, cucumber spears and roasted red peppers.

Italian Antipasto Platter $95 Marinated olives, asiago cubes, fresh mozzarella, salami, pepperoni, figs and tri-color tortellini served with French baguette and herbed oil.

Assorted Sliced Wisconsin Cheese Board $54 Cheddar, Swiss and co-jack served with crackers.

Combination Wisconsin Cheese & Sausage Board $60 Cheddar, Swiss and co-jack accompanied by Hillshire Farm summer sausage and served with crackers.

Crudite Board $30 Fresh vegetables served with ranch dip.

Fresh-Fruit Display $30 Seasonal cubed fresh fruit.

Cheese & Fruit Display $45 Assorted cubed cheeses with seasonal fresh cubed fruit and served with crackers.


Themed Buffets

All buffets include gourmet coffee and hot tea. For all buffets, 30-guest

minimum, please. (A fee will be added for groups under 30.)

Tailgater $19/person• Potato chips

• Condiment platter to include American cheese, lettuce, tomatoes, onions and pickle slices

• Assorted gourmet dessert bars

South of the Border $19/person• Tri-color tortilla chips with fresh salsa

• Jicama and cabbage salad with cilantro-lime dressing

• Southwest-seasoned black beans

• Chicken enchiladas

• Spicy ground beef with flour tortillas

• Yellow rice

• Shredded lettuce and cheese, black olives and sour cream

• Sopapillas served with honey, whipped cream and cinnamon sugar

Gourmet BBQ $22/person• Sweet-tea-brined porkloin

• Southern-fried chicken

• Baked beans

• Roasted corn and peppers

• Oven-roasted red potatoes

• SNC-made coleslaw

• Corn muffins with butter

• Apple cobbler

Sicilian Experience $22/person• Italian salad bowl

• Tortellini-vegetable antipasto salad

• Basil grilled chicken

• Sweet sausage and peppers

• Baked four-cheese ziti

• Bread sticks with butter

• Chocolate mascarpone cake with cherry sauce and espresso bean dust

Culinary Classic Dinner $25/personBuffet includes garden salad bowl with ranch and raspberry vinaigrette, bistro rolls with butter, assorted gourmet dessert bars and gourmet coffee and hot tea.

(Substitute braised beef short rib for chicken or fish) $32/person

New Orleans $22/person• Champagne salad

• Roasted corn maque choux

• Voodoo shrimp and sausage pasta

• Sweet-potato mash with pecan topping

• Honey-bourbon BBQ-baked chicken

• New Orleans bread pudding with brandy sauce

• Red-jacket sour cream potato salad• Pasta Italiano salad• Coleslaw• Garden salad bowl with assorted dressings• Baked beans

• Hamburgers• Hot dogs• Bratwurst• Grilled chicken breast

CHOOSE TWO FROM EACH GROUP:

• Potato- and Asiago-crusted tilapia

• Baked cod with citrus beurre blanc

• Chicken Valentino

• Herbed marinated chicken breast with tomato chutney

• Parmesan-crusted bruschetta chicken

• California-blend vegetables

• Zucchini-blend vegetables

• Rice pilaf

• Parsley-buttered new potatoes

CHOOSE TWO FROM EACH GROUP:


Herbed Marinated Chicken

Dinner Entrées

Each entrée includes bistro rolls, gourmet coffee, hot tea, a salad, and

your choice of one starch and vegetable from the list below. (Vegan options include the starch and vegetable.)

Poultry

Pollo Norberto $19Breast of chicken dressed with sun-dried tomatoes and goat cheese, topped with a basil cream sauce and toasted pine nuts.

Coq au Vin $19Red-wine-braised chicken breast with mushrooms, pearl onions and smoked bacon.

Herbed Marinated Chicken $19French-cut chicken breast roasted with Herbs de Provence and Dijon mustard and topped with a sweet tomato chutney.

Autumn Chicken $19Breast of chicken dressed with an apricot and cherry chutney, drizzled with an apple-cider cinnamon sauce.

Chicken Roulade $19Asparagus-stuffed chicken served with a brandy cream sauce.

Chicken Valentino $19Breast of chicken filled with ham and Gouda cheese, ladled with a roasted-red-pepper sauce.

Seafood

Pan-Seared Trout $22Topped with a peach sherry glaze.

Swordfish $22Oven-baked filet served with a lemon cream sauce.

Margarita Shrimp $22Sauteed shrimp served on puff pastry, topped with a tequila- lime sauce.

STARCH• Roasted fingerling potatoes with olive oil and sea salt• Loaded Yukon mash• Oven-roasted red potatoes• Rice pilaf• Garlic and olive oil mash

VEGETABLE• Zucchini blend• Steamed green-bean blend tossed in herbed oil• Vegetable blend of red bell pepper, asparagus,

zucchini and carrot• California blend

SALAD• Goat cheese, walnut and beet salad• House-tossed salad served with raspberry or

balsamic vinaigrette or ranch dressing• Greek salad with lemon vinaigrette• Spinach salad with orange-poppy-seed dressing

Salmon Filet $30

Coriander-seasoned and topped with ginger-roasted tomatoes.

In order to serve our guests in the best possible manner, we recommend the selection of only one entrée for your group. More than one entrée will have an additional $2/plate added to each entrée price. Multiple entrée selections include the same sides.


STARCH• Roasted fingerling potatoes with olive oil and sea salt• Loaded Yukon mash• Oven-roasted red potatoes• Rice pilaf• Garlic and olive oil mash

VEGETABLE• Zucchini blend• Steamed green-bean blend tossed in herbed oil• Vegetable blend of red bell pepper, asparagus,

zucchini and carrot• California blend

SALAD• Goat cheese, walnut and beet salad• House-tossed salad served with raspberry or

balsamic vinaigrette or ranch dressing• Greek salad with lemon vinaigrette• Spinach salad with orange-poppy-seed dressing

Dinner Entrées (cont’d)

Each entrée includes bistro rolls, gourmet coffee, hot tea, a salad, and

your choice of one starch and vegetable from the list below. (Vegan options include the starch and vegetable.)

Beef(All beef entrées are prepared to medium doneness.)

Coffee- & Cocoa-Rubbed Beef Tenderloin $28Roasted sliced tenderloin seasoned with Chef Ben’s rub, topped with a rich, cherry demi-glace.

Rotolo London Broil $25Flank steak stuffed with spinach and roasted red pepper, drizzled with a balsamic truffle reduction.

Braised Beef Short Rib $28With red wine braising sauce.

Roasted Sliced Tenderloin $27Beef tenderloin sliced and served with your choice of Bernaise, Bordelaise or Madeira sauce.

Pork

Chili Lime Pork Tenderloin $19Served with a Bourbon cherry sauce.

French Pork Chop $25Bone-in pork chop served with a pearl onion ale demi-glace.

Orange-Glazed Pork Tenderloin $22Served with an orange marmalade sauce.

Vegan Options

Chickpea Patty & Buckwheat Pilaf Bowl $19Vegetarian falafel made from garbanzo beans and zucchini, served with Balsamic-roasted vegetables and garnished with mixed greens.

Artichoke Penne $18Red-lentil penne pasta tossed with artichoke hearts, grape tomatoes, olive oil and white-wine sauce, topped with fried capers.

White & Black Bean Bowl $16Seasoned white and black beans served with brown rice, cabbage, carrots and avocado.

Cuban Picadillo Bowl $16White quinoa and black beans served with brown rice, cabbage, carrots and avocado.

Chana Masala Bowl $18Indian chickpea stew served with cauliflower and turmeric basmati rice.

In order to serve our guests in the best possible manner, we recommend the selection of only one entrée for your group. More than one entrée will have an additional $2/plate added to each entrée price. Multiple entrée selections include the same sides.

Sweet-Tea Brined Pork Loin $22Served with a bacon jam.

Rotolo London Broil


Dessert Receptions (Minimum of 30 guests. A fee will be added for groups under 30.)

Sweets Please $9/person

• Mini gourmet dessert bars • Assorted tartlets • Cream puffs • Chocolate-dipped strawberries • Coffee table

Mini Desserts (Each order contains 25 pieces)

Almond tarts $38/order

Baklava bites $38/order

Cannoli cups $38/order

Chocolate-dipped strawberries $38/order

Assorted miniature cheesecakes $65/order

Cake truffles dipped in chocolate $38/order Chocolate, vanilla or cherry (either variety or by the flavor).

Assorted gourmet dessert bars $30/dozen

Desserts & Late Night

Snacks

Raspberry or Lemon Sorbet $3

Apple Gateaux $4 Served with rum cream sauce.

New York Cheesecake $5 Served with tri-berry sauce.

Raspberry Panna Cotta $5

Spanish Almond Cake $4 Served with mango curd.

Chocolate Mascarpone Cake $5 Served with cherry sauce and espresso-bean dust.

Apple Crostata $5 Served with vanilla-bean ice cream and apple-cinnamon sauce.

Lemon Layered Raspberry Cakelette $5

Mocha-Glazed Chocolate Cake $5 Served with coconut cream.

Salted Caramel Tart $6 Served with hazelnut brittle and fresh cream.

Lemon Butter Tart $6 Served with lingonberry sauce.

Nacho Bar $6/person Tri-color tortilla chips, queso blanco, spiced Mexican beef, sour cream, salsa and jalapeno slices.

Deli Bar $8/person Turkey, ham, pretzel slider rolls, chips and condiments of cheese, mayonnaise and mustard.

Mashed Potato Bar $8/person Includes bacon pieces, scallions, shredded cheddar, broccoli, sour cream, butter and hot sauce.

Mac & Cheese Bar $8/person Includes diced ham, chicken, scallions, broccoli, bleu cheese and hot sauce.

Soft Pretzels with Nacho Cheese

$4/person

Late-Night Snacks


Cocktails/ Beverages

Hosted bar prices

Tap Beer $350/half barrel

Bud

Bud Lite

Miller

Miller Lite

Non-Alcoholic Beverages $2/glass

Assorted Soda

Juice

Mineral Water

House Wine $5/glass, $19/bottle

Chardonnay

Merlot

Cabernet

Pinot Grigio

Moscato

Premium Wine

14 Hands Chardonnay & Cabernet $25/bottle

Champagne/Punch

Champagne $18/bottle

Champagne Punch $50/gallon

Non-Alcoholic Punch $15/gallon

All hosted and cash bars are subject to a $75 setup fee.

Rail-Brand Liquors

Highball $4/drink Cocktail $5/drink

Call-Brand Liquors


Top Shelf


Domestic Beer

Bud, Bud Lite, Miller Lite, O’Doul’s $3

Premium Beer

Leffe Blond, Spotted Cow, Capital Amber $5


Meeting-Room Specifications

All equipment is subject to availability

All room rental rates include complimentary access to the following audio/visual equipment:

• High-speed wireless internet • Flip chart, markers and easels • Podium • Microphones

The equipment below is available for rental:

• Video projector• Laptop computer

Table Setups

BanquetClassroom

Theatre U-ShapeHollow Square

Room Dimensions Sq. Ft. Theatre Hollow Square Classroom U-Shape Banquet

Fort Howard Theater 60 x 56 3360 200 -- -- -- --

20 ABCD 33 x 66 2178 196 60 90 51 --

20 ABC 33 x 44 1452 112 42 60 33 --

20 CD 33 x 44 1452 112 42 60 33 --

20 AB 33 x 22 726 50 24 24 24 --

20 C 22 x 33 726 50 24 24 24 --

20 D 22 x 33 726 50 24 24 24 --

Hendrickson Dining Room 67 x 54 3618 -- -- -- -- 175

First-Floor Lounge Irregular 600 -- -- -- -- --

114 ABCD 33 x 66 2178 196 60 90 51 --

114 ABC 33 x 44 1452 112 42 60 33 --

114 CD 33 x 44 1452 112 42 60 33 --

114 AB 33 x 22 726 50 24 24 24 --

114 C 22 x 33 726 50 24 24 24 --

114 D 22 x 33 726 50 24 24 24 --

Board Room 312 24 x 28 672 -- 16 -- -- --

Maximum Capacity (based on table setup)


Floor Plans

KEY: E = Elevator S = Stairs W = Restroom (women) M = Restroom (men)

020D

M

E

E

S

S

W

LowerLounge

FortHowardTheater

Atrium

To Cofr

in Hall

020C

020A

HendricksonDining Room

Patio

First-FloorLounge

114D

114C

114A

M

E

E

S

S

SW

Ground Level First Floor

Reservations & Event Services

St. Norbert College • 100 Grant Street • De Pere, WI 54115-2099

920-403-4000 • [email protected] • www.snc.edu/conference

Catering Guide - St. Norbert CollegeScrambled Eggs $10 Served with choice of bacon or sausage...

Documents

Transcript of Catering Guide - St. Norbert CollegeScrambled Eggs $10 Served with choice of bacon or sausage...