Belmont University Special Events Menu

SPECIAL EVENTS CATERING MENU

PASSED HORS D ’O E U V R E S MINIMUM OF 25 PIECES PER SELECTION | PRICING PER GUEST

SEAFOOD tuna tartare, shoyu, toasted sesame cone, cilantro .................................................................................. 5.00 crab cake, remoulade, crispy caper .................................................................................................................. 5.00 gulf shrimp, cocktail sauce, micro wasabi ..................................................................................................... 5.00 sautéed garlic shrimp, smoked cheddar grit cake ..................................................................................... 5.00 crispy oyster, lemon aioli ........................................................................................................................................ 6.00 caviar, deviled egg .................................................................................................................................................... 5.00

VEGETABLE roasted corn fritter, shaved celery, remoulade ............................................................................................. 3.50 artichoke arancini, romesco ................................................................................................................................... 3.50 spinach and boursin filled mushroom, dijon breadcrumbs .................................................................. 3.50 panisse, eggplant-tomato chutney ..................................................................................................................... 3.50

POULTRY crispy chicken, calabrian chili, apple-bleu slaw, maple cone ............................................................... 4.00 chipotle turkey tostada, jicama mango salsa, crema ................................................................................ 4.00 crispy duck, citrus glaze, sweet potato biscuit ............................................................................................ 5.00 roasted chicken arancini, salsa verde ............................................................................................................... 4.00 tarragon chicken salad gougère ........................................................................................................................... 4.00

BEEF | LAMB | PORK prosciutto, ricotta, fig mostarda, crostini ...................................................................................................... 4.00 lamb meatball, toasted cumin yogurt ............................................................................................................. 4.00 beef tenderloin tartare, truffle aioli, cornichon, potato crisp .............................................................. 4.50 short rib, latke, horseradish .................................................................................................................................... 5.00 ham croquette ............................................................................................................................................................. 5.00

Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

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HOR S D ’O E UV RE S STAT I O N S 25 GUEST MINIMUM | PRICING PER GUEST

ARTISANAL CHEESE AND MARKET VEGETABLES ......................................................... 19.00 artisanal cheeses, seasonal local vegetables, signature snack mix, croustades, flatbreads, whipped feta spread, lemon hummus

+ CHARCUTERIE AS AN ADDITION TO THE ABOVE ................................................................................ 17.00 local, domestic and artisan selections of cured meats and pâté, herb relish, preserves

ASIAN FUSION .................................................................................................................................................... 30.00 vegetable spring rolls, chicken lemongrass dumplings, scallion pancakes, mongolian beef, chicken and broccoli, orange tofu, napa cabbage salad, steamed rice, sweet chili sauce

MIDWEST .................................................................................................................................................................. 28.00 local pierogi, salisbury steak meatballs, kielbasa on potato rolls, latkes, caramelized onions, sour cream, apple chutney, green onion, sauerkraut

SLIDERS (SELECT THREE) ................................................................................................................................... 23.00 meatloaf, mustard, onion jam asian turkey, cumin slaw, bao beef tenderloin, arugula, horseradish aioli, brioche wild salmon, remoulade, spinach, herb roll falafel, tahini sauce, pickled onions, romaine, naan calabrian chicken, shaved cabbage, bleu cheese aioli, brioche tomato, mozzarella, roasted onion, artichoke pesto, focaccia corned beef, 1,000 island, swiss, sauerkraut, onion roll

FLATBREAD (SELECT THREE) ......................................................................................................................... 18.00 cured meat, mozzarella and herb four cheese, roasted tomato crispy calabrian chicken, smoked gouda, peppadew pepper, sliced pickle braised lamb, arugula, feta spread, pickled onion artichoke, grilled pepper, pesto, fresh mozzarella hot italian sausage, banana pepper, roasted tomato, basil heirloom tomato, herb olive oil, roasted garlic pesto wild mushroom, truffled chèvre spread, thyme caramelized onions curried roasted cauliflower, hari yogurt, tomato, shaved onion Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

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HOR S D ’O E UV RE S STAT I O N S CO N T. 25 GUEST MINIMUM | PRICING PER GUEST

RAW BAR ............................................................................................................................................... MARKET PRICE scored crab legs and claws, assorted oysters and accoutrements, poached shrimp, scallop ceviche shooters, caviar toast points, crab salad, house-smoked salmon, carved ice

S US HI STATIO N ........................................................................................................................................... 24.00 Chef attendant options available

selection of house created sushi specialties including california, rainbow, and vegetarian rolls, seaside tuna & salmon, grilled salmon, wakame, edamame, carved vegetable garnishes and accoutrements

GNOCCHI AND ARANCINI ....................................................................................................................... 26.00 gnocchi, parmesan herb arancini, marinara, spinach-leek cream, grilled chicken, local sausage, roasted wild mushrooms, roasted peppers & onions, parmesan, olives, roasted seasonal vegetables

TAPAS (SELECT FOUR ) ........................................................................................................................................... 26.00 papas bravas calamari fritti crispy artichokes braised chicken taco, corn-jicama salsa ancho braised beef tamale grilled carrots, romesco warm marinated olives local pork or vegetable empanadas crispy cheese curd speck wrapped grissini tortilla española olive, membrillo, manchego skewer pan con tomate

CHIPS AND DIP ................................................................................................................................................... 15.00 roasted garlic hummus, white bean and chevre spread, creamy herb dip, pimento cheese, spinach and artichoke, housemade potato chips, tortilla chips, naan, crostini, carrot, celery, cucumber

Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

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SM ALL P L ATE STAT I O N S 25 GUEST MINIMUM | PRICING PER GUEST

SPRING | SUMMER crispy tofu, bok choy, shitake mushroom, black garlic ............................................................................... 15 seared gnocchi, roasted local vegetables and mushrooms, herb amish butter ............................. 15 roasted chicken thigh, braised cabbage, spaetzle, sweet onion jus .................................................... 16 pan-roasted chicken breast, tomato-basil orzotto arugula ...................................................................... 16 seared salmon, warm saffron potato salad ....................................................................................................... 17 roasted cod, peas, mushrooms, sautéed leeks, herb butter ..................................................................... 17 seared sliced bavette steak, pea purée, chimichurri .................................................................................... 18 curried beef short rib, sticky rice, mango barbecue glaze ....................................................................... 18

AUTUMN | WINTER sweet potato gnocchi, parmesan, crispy brussels sprouts, brown butter ......................................... 15 cider-brined chicken thighs, parsnip-sweet potato hash, sage-cider jus .......................................... 15 cannellini beans, root vegetables, crispy mushrooms ................................................................................. 15 harissa cauliflower, couscous, squash purée, farro, tomato-olive chutney ....................................... 16 roasted chicken breast, cauliflower purée, roasted brussels, tomato and onion jus .................... 16 pork schnitzel, sautéed spinach, spaetzle ........................................................................................................ 16 sautéed shrimp, roasted broccolini, risotto, parsley ..................................................................................... 17 seared scallop, parsnip purée, olive tapenade ............................................................................................... 18 braised short rib, roasted fingerlings, watercress, jus ................................................................................... 18 seared sliced hangar steak, crushed marble potatoes, carrot purée, chimichurri ........................ 18 Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

FISHER CEN TER FOR THE PER FOR MIN G A RTS

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D INNER BUF F ET 25 GUEST MINIMUM | INCLUDES FRESHLY BAKED BREAD, COFFEE, HOT TEA

SPRING | SUMMER STANDARD ............................................................................................................................................. 70.00 PER GUEST CHOOSE 2 SALADS, 2 ENTRÉES, 2 SIDES, INCLUDES DESSERT

DELUXE ...................................................................................................................................................... 75.00 PER GUEST CHOOSE 2 SALADS, 3 ENTRÉES, 3 SIDES, INCLUDES DESSERT

SALADS quinoa, braised leek, shaved fennel, peas, frisée, crumbled chèvre, lemon-honey vinaigrette spinach, mushrooms, artichokes, aged gouda, cornbread croutons, garlic-chive emulsion arugula, tomato, fresh mozzarella, basil, lemon, balsamic, focaccia baby kale, chick peas, radish, carrot, asparagus, cipollini onion, tarragon-dijon vinaigrette bibb lettuce, cucumber, strawberry, onion, chèvre, almonds, maple-poppyseed dressing ENTRÉES chablis herb-braised lamb, mint-fennel relish seared bavette steak, sweet corn purée, chimichurri pan-roasted chicken, braised leek-tarragon butter seared chicken, corn-pepper-squash sauté sautéed trout, lobster cream, shaved celery seared salmon, spring onion soubise, local herbs leek, pea and potato cakes, red pepper coulis, basil oil asparagus, peppers, white bean and spinach stuffed mushrooms, roasted tomato-turnip purée SIDES sautéed greens, crispy shallots roasted asparagus maple glazed baby carrots roasted broccolini and cauliflower braised green lentils squash, peppers, corn and local bean succotash crushed fingerlings, citrus butter spring onion pilaf DESSERT chef's selection of assorted dessert bars, cookies, miniature tarts, cannoli

Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

FISHER CEN TER FOR THE PER FOR MIN G A RTS

7

D INNER BUF F ET 25 GUEST MINIMUM | INCLUDES FRESHLY BAKED BREAD, COFFEE, HOT TEA

AUTUMN | WINTER STANDARD ............................................................................................................................................... 70.00 PER GUEST CHOOSE 2 SALADS, 2 ENTRÉES, 2 SIDES, INCLUDES DESSERT

DELUXE ...................................................................................................................................................... 75.00 PER GUEST CHOOSE 2 SALADS, 3 ENTRÉES, 3 SIDES, INCLUDES DESSERT

SALADS romaine, radicchio, roasted pepper, olives, green onion, provolone, white wine oregano vinaigrette roasted beets, carrots, parsnips, kale, wheatberries, crumbled feta, pistachios, balsamic dressing baby spinach, boiled egg, celery, bacon lardon, sweet pepper, pearl onions, poppyseed dressing mixed greens, roasted squash, black grapes, pickled onion, cornbread crouton, mustard vinaigrette bibb caesar, garlic-chive gremolata, parmesan dressing ENTRÉES braised short ribs, celeriac purée, rosemary jus beef meatballs, ratatouille, tomato-garlic fondue braised pork, adobo squash, creamed spinach seared salmon, roasted tomato-olive ragout striped bass, onion soubise, blistered grapes, verjus butter pan-roasted chicken breast, sage-parmesan cream, crisp prosciutto herb seared chicken, carrot purée, crispy kale potato and squash cakes, wild mushrooms, sautéed chard seared cauliflower steak, romesco, grilled scallion SIDES roasted broccoli braised greens roasted carrots and parsnips brussels sprouts, maple glazed bacon roasted roots and squash whipped potatoes sweet and yukon potatoes, caramelized pearl onions crushed marble potatoes, shallot, thyme DESSERT chef's selection of assorted dessert bars, cookies, miniature tarts, cannoli Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

FISHER CEN TER FOR THE PER FOR MIN G A RTS

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PLATE D D I N N ER 25 GUEST MINIMUM | INCLUDES FRESHLY BAKED BREAD, COFFEE, HOT TEA

SPRING | SUMMER FIRST COURSE ruby greens, asparagus, pickled spring onion, crumbled chèvre, champagne vinaigrette ......... 12.00 quinoa, braised leek, shaved fennel, peas, frisée, crumbled chèvre, lemon-honey vinaigrette 13.00 local bibb lettuce, strawberries, hazelnuts, radish, cucumber, honey-citrus dressing ................... 12.00 iceberg, smoked provolone, pickled peppers, cherry tomatoes, crispy chickpeas, oregano dressing ... 12.00 arugula, frisee, tomato, fresh mozzarella, parmesan, balsamic, olive oil, focaccia toast .............. 13.00 smoked tomato, corn and pancetta, shaved fennel, arugula, fresh lemon .......................................... 13.00 leek, artichoke and parmesan strudel, basil aioli, fresno chili .................................................................... 14.00 ENHANCED FIRST COURSE seared scallop, shaved radish, roasted summer squash, lemon basil, sweet corn broth ............ 22.00 poached cod, fennel, eggplant, tomatoes, frisée, pickled onions, golden squash broth ............ 22.00 ENTRÉE grilled beef filet, charred corn salsa verde, roasted zucchini, marble potatoes ............................. 44.00 burgundy-braised short ribs, mushrooms, roasted broccoli, horseradish whipped potatoes.. 40.00 sautéed striped bass, minted pea purée, roasted pearl onions, toasted farro pilaf ...................... 39.00 grilled salmon, sautéed peas and tendrils, citrus butter, roasted fingerlings ................................... 38.00 lamb shank, braised fennel, tomato-eggplant-chickpea ragout, sautéed greens ......................... 38.00 pan-roasted chicken, roasted asparagus, garlic jus, carrot-sweet potato hash .............................. 32.00 sautéed chicken, broiled tomato, sautéed squash, creamy polenta, basil-thyme oil .................... 31.00 cavatelli, crispy mushrooms, leek, spinach, toasted pine nuts, braised pepper sauce ................ 26.00 cauliflower steak, grilled scallion, braised tomato-fennel fondue, corn-potato purée ................ 26.00 ENHANCED ENTRÉE - CREATE A DUET PLATE seared scallops .................................................................................................................................................................. 15.00 lobster claw and 1/2 tail with infused butter ......................................................................................................... 21.00 sautéed domestic shrimp ............................................................................................................................................. 14.00 seared lamb chops (2) ................................................................................................................................................... 12.00 crab cake ............................................................................................................................................................................... 15.00 DESSERTS blackberry-mint semifreddo, toasted vanilla cake crumb, almond tuile ............................................... 12.00 roasted strawberry layered cake, vanilla cream, mint ..................................................................................... 11.00 citrus pavlova, curd, macerated berries, crumble ............................................................................................. 11.00 raspberry rose panna cotta, dusted raspberries, vanilla tuile ..................................................................... 12.00 blueberry crème brûlée, cornmeal shortbread .................................................................................................... 11.00 Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

FISHER CEN TER FOR THE PER FOR MIN G A RTS

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PLATE D D I N N ER 25 GUEST MINIMUM | INCLUDES FRESHLY BAKED BREAD, COFFEE, HOT TEA

AUTUMN | WINTER FIRST COURSE toasted farro, roasted squash, kale, pepitas, tomato, sherry vinaigrette ............................................. 12.00 roasted beets, butternut squash, arugula, radicchio, almonds, pomegranate-honey dressing ... 12.00 bibb lettuce, watercress, aged cheddar, carrots, apples, popcorn, caramel-cider vinaigrette ... 12.00 kale, frisée, roasted cauliflower, smoked almonds, shaved gouda, maple vinaigrette .................. 12.00 local chèvre, baby spinach, chard, orange, toasted walnuts, blood-orange dressing ................... 12.00 iceberg, tomato, onion, bacon lardon, bleu cheese, egg, creamy herb dressing ............................ 12.00 caramelized onion, squash-chèvre tart, braised kale, pickled carrot .................................................... 14.00 roasted cauliflower, beet-gouda strudel, grilled radicchio, spinach purée ......................................... 15.00 ENHANCED FIRST COURSE seared cod, roasted squash, beet, ice spinach, pickled shallot, pepita ................................................ 21.00 scallop, crispy brussels sprout, pomegranate, carrot broth, green chile oil ....................................... 21.00 ENTRÉE beef short rib, crispy brussels sprouts, glazed carrots, horseradish potato purée ....................... 40.00 seared beef filet, shallot jus, grilled broccolini, caramelized fingerling potatoes .............................. 43.00 braised lamb shank, mushrooms, tomato, leek, squash risotto, natural jus ...................................... 39.00 roasted chicken breast, spaghetti squash, french lentils, lemon-rosemary jus ............................... 34.00 seared salmon, braised leeks, pickled apricots, chard, red-white quinoa .......................................... 37.00 herb sautéed trout, roasted corn purée, sautéed kale, marble potatoes ........................................... 36.00 white bean-root vegetable cassoulet, crispy kale, compressed apple, chili oil ............................... 28.00 cavatelli, seared mushrooms, kale, roasted tomato, cashew herb cream ........................................... 27.00 ENHANCED ENTRÉE - CREATE A DUET PLATE seared scallops .................................................................................................................................................................. 15.00 lobster claw and 1/2 tail with infused butter ......................................................................................................... 21.00 sautéed domestic shrimp ............................................................................................................................................. 14.00 seared lamb chops (2) ................................................................................................................................................... 12.00 crab cake ............................................................................................................................................................................... 15.00 DESSERT eggnog pot de crème, nutmeg spiced shortbread ......................................................................................... 13.00 dark chocolate bundt, ganache, toasted graham streusel .......................................................................... 13.00 balsamic apple cake, ricotta cream, toasted almonds .................................................................................. 13.00 brûléed pumpkin bread pudding, cinnamon anglaise, chantilly cream ................................................ 12.00 caramelized pear tart tatin, pecan crumble, bourbon custard, vanilla chantilly .............................. 12.00 Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

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D ESSERT STATI ON S 25 GUEST MINIMUM | INCLUDES FRESHLY BREWED COFFEE AND HOT TEA STATION

TIER I ................................................................................................................................................. 14.00 PER GUEST chef’s selection of assorted: dessert bars, cookies, miniature tarts, cannoli

TIER II ............................................................................................................................................... 18.00 PER GUEST miniature cookies, dessert bars, assorted truffles, seasonal cannoli, miniature tarts, seasonal parfaits, fresh fruit, berries

CHEF'S DISPLAY TABLE ......................................................................................... 24.00 PER GUEST choice of interactive dessert station customized with a variety of toppings and mix-ins: edible cookie dough bar cheesecake bar doughnut topping station buttercream boards french toast bar

Pricing does not reflect service charge or tax and pricing is subject to change. Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.

B E L M O N T U N IVERS ITY

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H OSTED BA R SE RV I CE HOSTED BAR INCLUDES STANDARD SERVICE OF ONE BARTENDER PER 100 GUESTS

SIGNATURE PACKAGE

PREMIUM PACKAGE

SIGNATURE SPIRITS 10.00

PREMIUM SPIRITS 11.00

Tito’s Handmade Vodka

Ketel One Vodka

Bombay London Dry Gin

Tito’s Handmade Vodka

Bacardi Superior Rum

Bombay Sapphire London Dry Gin

Four Roses Bourbon

Bacardi Superior Rum

Johnnie Walker Red Label Scotch

Four Roses Bourbon

El Jimador Blanco Tequila

Woodford Reserve Bourbon

two hours 26.00 PER GUEST three hours 33.00 PER GUEST four hours 39.00 PER GUEST

two hours 30.00 PER GUEST three hours 38.00 PER GUEST four hours 45.00 PER GUEST

W I NE SELECT FOUR | 10.00/GLS | 46.00/BTL Dinner Wines Must Be Selected From Below:

Johnnie Walker Black Label Scotch Espolon Silver Tequila

Casa Lunardi, delle Venezie Pinot Grigio

BEER SELECT FOUR | 6.00

Veneto, Italy

Prosperity Wheat

Sileni Sauvignon Blanc Marlborough, New Zealand

Dortmunder Gold Lager

DeLoach Chardonnay California

Two Hearted American IPA

Reserve de la Saurine Rosé (Spring - Summer)

Haze Jude (Hazy IPA)

Gard, France

Angeline Pinot Noir

Magis Semi-Dry Cider (Spring – Summer)

California

Bud Light (American light lager)

Avalon Cabernet Sauvignon

Press Premium Seltzers

Lodi, California

Charles Roux Blanc de Blanc France

McManis Petite Sirah California

BAR STANDARDS 3.00 Pepsi products | Schweppes soda and tonic water | orange, cranberry and lime juice | Sweet Vermouth, Dry Vermouth and Angostura bitters | bottled waters *Custom upgrades available upon request. Pricing does not reflect service charge or tax and pricing is subject to change. Bon Appétit Management Company reserves the right to request proof of legal drinking age. Alcoholic beverages will be denied to any guest or vendor who is or appears to be intoxicated or is underage.

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CASH BA R SE RV I CE PRICING PER DRINK | BARTENDER SERVICE IS REQUIRED FOR CASH-BAR PACKAGES ONE BARTENDER PER 100 GUESTS AT A COST OF $40 PER HOUR | FOUR-HOUR MINIMUM

SIGNATURE SPIRITS 11.00

PREMIUM SPIRITS 12.00

Tito’s Handmade Vodka

Ketel One Vodka

Bombay London Dry Gin

Tito’s Handmade Vodka

Bacardi Superior Rum

Bombay Sapphire London Dry Gin

Four Roses Bourbon

Bacardi Superior Rum

Johnnie Walker Red Label Scotch

Four Roses Bourbon

El Jimador Blanco Tequila

Woodford Reserve Bourbon Johnnie Walker Black Label Scotch

W I NE SELECT FOUR | 10.00/GLS | 46.00/BTL

Espolon Silver Tequila

Casa Lunardi, delle Venezie Pinot Grigio Veneto, Italy

BE ER SELECT FOUR | 6.00

Sileni Sauvignon Blanc Marlborough, New Zealand

Prosperity Wheat

DeLoach Chardonnay

Dortmunder Gold Lager

California

Reserve de la Saurine Rosé (Spring - Summer) Gard, France

Angeline Pinot Noir California

Avalon Cabernet Sauvignon Lodi, California

Two Hearted American IPA Haze Jude (Hazy IPA) Magis Semi-Dry Cider (Spring – Summer) Bud Light (American light lager) Press Premium Seltzers

Charles Roux Blanc de Blanc France

McManis Petite Sirah California

BAR STANDARDS 3.00 Pepsi products | Schweppes soda and tonic water | orange, cranberry and lime juice | Sweet Vermouth, Dry Vermouth and Angostura bitters | bottled waters

*Custom upgrades available upon request. Pricing does not reflect service charge or tax and pricing is subject to change. Bon Appétit Management Company reserves the right to request proof of legal drinking age. Alcoholic beverages will be denied to any guest or vendor who is or appears to be intoxicated or is underage.

B E L M O N T U N IVERS ITY

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