Summer Celebration Light Faire or Distinctive Buffet
(Seasonal Menus — Available May/June through September/October)
Choose One Green Salad
- Mixed garden greens with cucumbers, grated carrot, cherry tomato, sliced mushroom, croutons and assorted dressings
- Summer spinach salad with sliced strawberries, mango chunks, roasted almonds and coconut with a mango dressing or raspberry vinaigrette
- Traditional Caesar salad
Choose Four Sides
- Sliced ripe tomatoes, fresh mozzarella, basil and balsamic vinaigrette
- Summer cherry tomato bread salad with fresh mozzarella
- Gazpacho soup garnished with corn
- Cold cucumber salad with choice of light vinaigrette or sour cream dressing
- Roasted corn, zucchini, feta and red onion salad
- Marinated green beans in a hazelnut vinaigrette garnished with cherry tomatoes
- Citrus marinated asparagus (in season only)
- Bowtie pasta salad with herbs and fresh veggies
- Tuscan white bean with zucchini and parmesan salad
- Potato salad Provencal with olives, red pepper, green onions and vinaigrette
- Elegant wild rice salad with lemon dressing
- Traditional macaroni salad
- Seasonal fresh fruit salad or platter
- Black bean with mango, citrus and crunchy jicama
- Moroccan carrot raisin salad
- Petite pea and cashew salad
Entrée Selections
Light Faire — Choose One
Distinctive Buffet — Choose Two
Chicken:
- Baked chicken breast with summer toppings: lemon thyme, almond peach, or orange rosemary
- Spinach stuffed chicken breast with roasted red pepper drizzle
- Apricot and goat cheese stuffed chicken breast topped with chutney
- Chicken kebobs ~ teriyaki, sweet chili or Thai peanut
- Coconut chicken with pineapple salsa
- Mediterranean marinated chicken with white wine, fruit and olives
- Tuscan chicken with proscuitto, sage, asiago cheese and white wine
- Herb roasted or BBQ baked chicken (bone in)
Vegetarian:
- Penne with sautéed spinach, mushrooms, pine nuts and parmesan cheese
- Summer vegetable frittata
- Bowtie pasta with mascarpone, hazelnuts and asparagus or green beans
- Baked polenta topped with summer squash sauté
- Mediterranean penne pasta with tomato, zucchini, olives, artichoke hearts and feta
- Spinach ravioli with creamy pesto sauce
- Spanakopita with filo, spinach and feta
- Stuffed zucchini boats (can be vegan)
- Stuffed portabella mushrooms (can be vegan)
Seafood:
- Baked salmon with blueberry chutney
- Sesame crusted salmon with citrus teriyaki sauce
- Citrus glazed salmon with orange ginger relish
- Mango salsa topped tilapia
If you would like to serve wild salmon, fresh tuna or halibut, market price will apply.
Beef or Pork:
- Sliced flank steak with corn salsa and tomato-basil vinaigrette
- Pork roast with peach mustard sauce, apple glaze or apricot chutney
- BBQ ribs
- Kalua pork
- Marinated tri tip
Prime rib, steaks or beef tenderloin may be substituted above for an additional price.
The Light Faire and Distinctive Buffet menus include a bread basket, coffee, sparkling raspberry lemonade punch and iced tea.
Light Faire Summer meal with One Entrée Selection:
$15.95 per person
Distinctive Buffet Summer meal with Two Entrée Selection:
$18.95 per person
Service: 18% of food and beverage total
January 2008
Ask about china and linen rental
Facility surcharges may apply at Alumni Center, Memorial Union, LaSells Stewart Center and Linn County Fair and Expo
Delivery fees may apply to certain venues.
See policies for terms and fees.
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