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An elegant touch . . . formal meals for extraordinary events.
All Fine Dining selections include your choice of European greens, mixed greens, classic Caesar, soup du jour, or chilled gazpacho with fresh rustic breads, rolls, and butter. Your Catering Coordinator will assist you in selecting a side dish and fresh vegetable to complement your entrée. Finish your meal with your choice of Premium Individual Desserts, or ask about our superb custom desserts. Iced Tea, Starbucks Coffee, decaf, and hot tea are also complimentary with each meal.
For more formal luncheons or served dinners, please consult your Catering Coordinator or refer to Event Staffing and Special Touches for pricing of wait staff, china, flatware, glassware, and wine and bar service. We are also happy to make arrangements for florals, specialty linens, and entertainment for your special event. Please be aware that off-campus arrangements are subject to prevailing sales tax.
All selections require a minimum of 15 guests • Transportation and equipment charges may apply.
Pasta Mediterranean $21/guest
Bow-tie Pasta tossed with seasonal fresh vegetables and roasted red pepper Pesto cream sauce. Add $2 per guest for chicken breasts.
Chicken Macadamia $23/guest
Encrusted with Macadamia nuts and topped with pineapple mint salsa.
Chicken Forestière $23/guest
Pan-seared with fresh thyme, finished with a classic mushroom wine sauce.
Grilled Salmon $26/guest
Fresh fillet served with tropical salsa or dill Beurre Blanc.
Salmon en Croûte $26/guest
Fresh fillet wrapped in puff pastry, served with dill Beurre Blanc.
Rack of Lamb $32/guest
Oven-roasted lamb with a stoneground mustard crust.
Prime Rib au Jus with Horseradish $32/guest
Slow-roasted, boneless prime rib of beef au jus.
Alaskan Halibut $32/guest
Sesame seed crusted fillet with mango glaze.
Salmon and Filet Mignon Duo $36/guest
Fillet of salmon accompanied by a petite beef tenderloin.
Filet Mignon $36/guest
Classic beef tenderloin with a caramelized shallot-mushroom merlot reduction.
>>UC San Diego Catering menu |
