University Catering

Plated Salad Selections

Includes Starbucks coffee, iced water, choice of artisan rolls or herbed bread sticks, and butter

• Grilled Chicken Caesar
  • Features sliced chicken breast served fanned over hearts of romaine lettuce tossed with parmesan cheese, croutons, and classic Caesar dressing, then garnished with tomato, lemon wedge, and shaved onion; smoked salmon or Oregon Bay shrimp may be substituted for the chicken
• Wedge
  • Features a crisp wedge of iceberg lettuce, served with toasted almond slivers, tomato, and shaved red onion in a pool of blue cheese dressing garnished with Oregon Bay shrimp and curly root vegetables
• Palouse Steak
  • Features sliced sirloin served warm on organic field greens with tomato, hard-boiled egg, and shaved red onion dressed with raspberry vinaigrette
• Classic Spinach and Mushroom
  • Features organic baby spinach tossed with sliced mushrooms, hard-boiled egg, tomato, toasted almonds, and feta cheese dressed with honey mustard
• Brown Derby Cobb
  • Organic field greens topped with rows of diced bacon, chicken, tomato, hard-boiled eggs, avocado, and blue cheese with herbed vinaigrette dressing on the side

Plated Sandwich Selections

Includes Starbucks coffee, iced water, seedless red grapes, and brownies or lemon bar

• Fench Dip
  • Slow roasted beef on a fresh ciabatta roll, served with hot au jus
• Chicken Gyro
  • Mediterranean chicken breast strips, sautéed peppers and onions, lettuce, Roma tomato, feta cheese, and cucumber sauce in flat bread
• Grilled Salmon
  • Charbroiled salmon steak, lettuce, Roma tomato, and lemon aioli mayo, on a toasted ciabbata bun
• Club
  • Roast turkey, honey ham, bacon, leaf lettuce, sliced Roma tomato and mayonnaise on a French roll
• Grilled Portobello
  • Portobello mushroom marinated in a balsamic vinaigrette, sautéed peppers and onions, provolone cheese, romaine lettuce, and goat cheese pesto on a focaccia roll
• Grilled Teriyaki Chicken
  • Grilled teriyaki chicken breast, pineapple, Swiss cheese, sliced Roma tomato, and leaf lettuce on a ciabatta square
• Southwest Chicken Wrap
  • Chicken breast with sautéed peppers and onions, pepperjack cheese, Roma tomatoes, leaf lettuce and chipotle mayonnaise in a jalapeno tortilla

Plated Entrée Selections

In creating a total dining experience with a formal atmosphere, our chefs have matched the perfect accompaniments to each entrée. All entrées are served by our attentive wait staff and are accompanied by Starbucks coffee, iced water, your choice of lemonade or iced tea, your choice of artisan rolls and butter or herbed bread sticks, and a starter salad. Entrées can be customized to your specifications.

Starter Salads (choice of one)

• House
  • Featuring organic field greens topped with curly root vegetables, calamata olives, and tomatoes with raspberry vinaigrette
• Caesar
  • Featuring hearts of romaine, croutons, and parmesan cheese tossed with grape tomatoes in a classic Caesar dressing
• Wedge
  • Featuring hearts of romaine with crumbled blue cheese, toasted almonds, and blue cheese dressing

Chicken

• Barbeque Chicken
  • Seared semi-boneless chicken breast basted with our homemade barbeque sauce, served with baked beans, coleslaw, and savory cornbread pudding
• Chicken Saltimbocca (can replace prosciutto with sauteéd mushrooms)
  • Seared boneless chicken breast topped with prosciutto ham, sage, and a Marsala-infused demi-glace, served with seasonal vegetables and roasted garlic mashed potatoes
• Mediterranean Chicken
  • Seared semi-boneless chicken breast oven-roasted with herbs, garlic, and olive oil, served with orzo pasta and seasonal vegetables
• Malaysian Barbeque Chicken
  • Seared semi-boneless chicken breast basted with plum and hoisin sauces, served with star-anise-infused sticky rice and baby bok choy pan-fried in sesame oil
• Chicken Parmigiana
  • Breaded cutlets pan-seared and topped with marinara sauce and mozzarella cheese, served with spaghetti in a marinara sauce

Beef

• Prime Rib of Beef
  • 10 ounces of slow-roasted prime rib with au jus, served with horseradish mashed potatoes and seasonal vegetables and garnished with haystack onions
• Cougar Club Steak
  • Broiled top sirloin with a rich mushroom sauce, served with roasted garlic mashed potatoes and seasonal vegetables; try adding five bamboo-skewered shrimp in lemon beurré blanc
• Southwest Skirt Steak
  • Spice rubbed, grilled skirt steak, served sliced with frijoles negros (braised black beans), Mexican rice, and soft flour tortillas (in place of bread), and garnished with guacamole and sour cream
• Home-Style Meat Loaf
  • Served with roasted garlic mashed potatoes with pan gravy and seasonal vegetables, and garnished with haystack onions
• Malaysian Barbeque Beef
  • Seared top sirloin steak basted with plum and hoisin sauces, served with star-anise-infused sticky rice and baby bok choy pan-fried in sesame oil

Pork

• Roast Loin of Pork
  • Boneless loin stuffed with spinach and pine nuts, served with polenta, pan gravy, and seasonal vegetables
• Pork Medallions
  • Seared medallions simmered in demi-glace, served with roasted garlic mashed potatoes, seasonal vegetables and garnished with apricot-currant chutney and toasted pine nuts
• Italian Sausage Lasagna
  • Classic lasagna served with fresh seasonal vegetables

Lamb

• Roast Rack of Lamb
  • Herb-crusted and garlic-rubbed roast lamb, served with rosemary jus lie, jasmine rice, and seasonal vegetables

Seafood

• Northwest Salmon
  • Six ounce salmon fillet pan-seared with citrus beurré blanc, served with St. Marie's wild rice (studded with sun-dried cranberries) and seasonal vegetables
• Ahi Tuna
  • Steak marinated in coconut milk and curry, served with jasmine rice, Thai peanut sauce, and seasonal vegetables
• Shrimp Scampi
  • Classic presentation of large prawns sautéed with chardonnay, garlic, and lemon-butter sauce, served with linguine tossed with spinach
• "Down Under" Shrimp on the Barbi
  • Skewer of large prawns wrapped in bacon then broiled and basted with barbeque sauce, served with saffron rice pilaf and seasonal vegetables

Vegetarian

• Neapolitan Lasagna
  • Classic spinach and ricotta lasagna topped with mozzarella cheese and served with marinara sauce
• Ravioli
  • Four-cheese stuffed pasta, served with basil pesto cream sauce and toasted pine nuts
• Tofu Napoleon
  • Char-broiled herbed tofu stacked with grilled portobello mushrooms, roasted tomatoes, and haystack onions
• Straw and Hay
  • Spinach and egg tortellini, served with gorgonzola cream sauce and crushed hazelnuts
• Pasta Puttanesca
  • Penne pasta, served with spicy marinara sauce, calamata olives, and feta cheese
• Tofu Stir Fry
  • Herbed tofu and green beans stir fried in fermented black bean sauce, served with sticky rice
• Eggplant Parmigiana
  • Seared layers of breaded eggplant topped with marinara sauce and mozzarella cheese, served with linguini