May 8, 2016

The Chef’s Table

Grilled Breast of Chicken with Field Mushroom Cream Sauce

Smoked Campus Pork Loin with Pineapple Cilantro Salsa

Almond Herb Crusted Mahi Mahi Filet with Lime Beurre Blanc

Ranch Style Mashed Potatoes

Sorghum Glazed Red Potatoes

Spring Vegetable Medley

Garden Green Beans with Bacon and Onions


Carving Station

Carved Campus-Smoked Ham

Hickory-Smoked Prime Rib of Beef


The Marketplace

Classic Caesar Salad

Field Green Lettuce with Assorted Toppings

Seasonal Assortment of Fruits and Berries

Crudités and Marinated Vegetables

Kale and Blueberry Salad

Curried Vegetable Pasta Salad

Oven-Roasted Cauliflower with Pine Nuts and Garlic Vinaigrette

House-Smoked Brown Sugar Salmon

Chilled Shrimp and Louisiana Oysters on the Half-Shell


The Farmhouse

Fresh Omelets Made-to-Order

College-Made Bacon and Sausage

Fresh Buttermilk Biscuits and Sausage Gravy

Scrambled Eggs

Potatoes O’Brien

Belgian Waffles and Warm Maple Syrup

House-Made Cinnamon Rolls

Assorted Muffins


The Bakery

Strawberry Pinwheel Cake

California Fruit Tart

Espresso Cheesecake with Chocolate Crust

Assorted Truffle and Bon Bon Display

Flourless Chocolate with Orange Carmel Sauce

Decadent Chocolate Mousse Cake

Cream Puff Swans

Assorted Mousse Parfaits

 Gooey Butter Cake

Coffee Cakes and Breads

Maple-Glazed Cinnamon Rolls


$34.95 Adults

$13.95 Children 6-12

Ages 5 and Under Complimentary