Page 1

BRYCE JORDAN CENTER CELEBRATION GUIDE

Welcome to the bryce jordan center your fun is our business

www.bjc.psu.edu

1


table of contents Table of Contents 2 Welcome 3 Cocktail Hour 5 Buffet Options Salad 6 Entrees 7 Sides 8

Plated Options Entrees Duet/Combination Entrees

10 11

Add Ons Additional Information Contact Information

12 13 14

menu notes

Consuming raw or undercooked meats, poulty, seafood, shellfish or eggs may increase your risk of foodborne illness. (GF) Gluten Free (V) Vegetarian Option All prices are based per guest and subject to change.

www.bjc.psu.edu

2


welcome

Bryce Jordan Center Catering is the in-house provider of private event food and beverage services at the Bryce Jordan Center. We can help you plan every detail of your event from menu selections to event layout and rental procurement.

Logistical Planning Services

As the Bryce Jordan Center is a unique venue in its ability to house large events, the sales and event management staff is highly experienced with planning the details of managing very large guest counts. From layout considerations to appropriate menu and beverage components, you can trust our staff to make the event not only memorable but also unforgettable!

Flexible Abilities

Bryce Jordan Center Catering provides services for concert and event backstage hospitality including dressing rooms, green rooms and artist rider fulfillment. BJCC is also kept busy with meeting room catering (breaks, luncheons and dinners), large scale banquets and fundraisers, as well as boxed lunch options for events on-the-go. We pride ourselves on our flexibility with budgets, menus as well as service styles.

about our chef

We are pleased to have a professional and dedicated kitchen staff that is headed by Chef Jeff Dover. Chef Dover’s decades of food service experience can aid you in creating a custom menu with special dietary needs as well as an out-of-the-box menu with fresh and innovative elements incorporated into it. We also have a standardized catering menu which is a great starting place for idea creation and budget planning. Even Chef Dover’s soup and sandwich luncheons are a step above the rest in freshness and flavors.

www.bjc.psu.edu

3


www.bjc.psu.edu

4


cocktail hour

Cocktail hour in the Bryce Jordan Center is a great time to have all of your friends together with your favorite drinks, apps, great music and comfortable seating. Here’s what you need to pull it off (plus a few extra ways to wow your guests).

silver reception (6) three displayed hors d’oeuvres • • •

Sliced Seasonal Fruit Display Cheese and Sopressata Tray with Assorted Breads and Crackers Vegetable Crudite with Ranch and Dill Creme Fraiche

gold reception (9) displayed hors d’oeuvres • • • •

Sliced Seasonal Fruit Display Cheese and Sopressata Tray with Assorted Breads and Crackers Vegetable Crudite with Ranch and Dill Creme Fraiche Plus Two Selections from “Specialty Hors D’oeuvres”

Platinum reception (13) three displayed hors d’oeuvres • • •

Sliced Seasonal Fruit Display Cheese and Sopressata Tray with Assorted Breads and Crackers Vegetable Crudite with Ranch and Dill Creme Fraiche

Butlered hors d’oeuvres •

Choice of FOUR Items from “Specialty Hors D’oeuvres”

specialty hors d’oeuvres • • • • • • • • •

Spinach Spanakopita Assorted Mini Quiche Prosciutto Wrapped Asparagus Spinach and Feta Stuffed Mushroom Caps Smoked Salmon Mousse in Cucumber Cups Deviled Eggs Shrimp Ceviche in Phyllo Cups Bacon Wrapped Pork Belly Bites Petite Beef Wellingtons

www.bjc.psu.edu

5


salad options Green Salad options (choose one)

Add Marinated, Grilled Chicken ($1/guest) or Shrimp ($2/guest).

GARDEN SALAD Iceberg and Romaine Lettuces with Grape Tomatoes, Sliced Cucumbers and Shredded Carrots. Served with Balsamic Vinaigrette, Golden Italian, Ranch and French Dressings. Toppings include: Chopped Bacon, Shredded Cheddar Cheese, Croutons and Dried Cranberries. CAESAR SALAD Chopped Romaine Lettuce topped with Shredded Asiago Cheese. Served with Caesar Dressing and Croutons. BABY SPINACH SALAD Iceberg and Romaine Lettuces with Grape Tomatoes, Sliced Cucumbers and Shredded Carrots. Served with Balsamic Vinaigrette, Golden Italian, Ranch and French Dressings. Toppings include: Chopped Bacon, Shredded Cheddar Cheese, Croutons and Dried Cranberries. SPRING GREENS SALAD Spring Greens with Pistachios and Feta Cheese. Tossed with a Pomegranate Vinaigrette. ARUGULA SALAD Arugula with Mandarin Orange Sections, Crumbled Goat Cheese, Candied Walnuts and Lemon Zest. Tossed with a Citrus Vinaigrette.

specialty side salad (choose one)

CUCUMBER DILL SALAD Sliced Cucumbers with Chopped Tomatoes and Batonnet Onions. Tossed with a Light, Dill Vinaigrette. ANTIPASTO Select Italian Meats, Cheeses and Marinated Vegetables BARLEY AND ROASTED CORN Served with Diced Tomatoes and Cilantro RAVIOLETTI Jumbo Lump Crab Meat, Ricotta and Romano filled Pasta with Asparagus

buffet fare www.bjc.psu.edu

All buffets options come with choice of green salad, specialty side salad, choice of two starches, choice of two vegetable, dinner rolls, butter and relish tray.

6


entree options

CHICKEN SALTIMBOCCA (GF) Seared Chicken with Prosciutto, Wilted Spinach and Parmesan Cheese. Served with a Roasted Tomato Vinaigrette. ROSEMARY/GARLIC CHICKEN, SOUS VIDE (GF) Braised Chicken with Fresh Rosemary and Roasted Garlic. Served with Natural Jus. CHICKEN VERONIQUE Almond Crusted Chicken served with Roasted Grapes and Light Marnier Cream Sauce. ASIAN MARINATED FLANK STEAK Flank Steak Sliced and Served with a Cirtus Ponzu Glaze. SLOW COOKED TERES MAJOR (GF) Braised Shoulder Served Medium Rare with a Sauce Bordelaise. BEEF AND MUSHROOM BOURGUIGNON Traditional French Beef and Red Wine Stew served with Egg Noodles. ITALIAN PORCHETTA Aromatic Pork Roast Stuffed with Fennel, Garlic, Rosemary, Thyme and Oregano. Served Sliced. COFFEE CRUSTED PORK TENDERLOIN Pork Tenderloin Roasted and served Sliced with Bitter and Sweet Sauce Au Lait. ROASTED PORK LOIN Brined Pork Loin, Roasted and served Sliced with a Honey Dijon Veloute. GNOCCHI (V) Potato Pasta Dumplings served with Sage Butter and Grated Parmesan. LASAGNA (V) Alternating Layers of Pasta, Ricotta and Grilled Vegetables and Marinara. Finished with Mozzarella and Provolone.

buffet fare www.bjc.psu.edu

buffet pricing

One Entree Selection Two Entree Selections Three Entree Selections

18 20 23

7


side options Additional sides ($1.50/guest)

starch options (choose two) • • • • • • • • •

Garlic Mashed Potatoes (GF) Duchess Potatoes (GF) Basmatic Rice with Cranberry and Toasted Almonds (GF) Rice Pilaf (GF) Capellini in Garlic Oil Ham and Swiss Potato Croquettes Confit Rosemary Fingerlings (GF) Risotto Cakes (GF) Corn Fritters

vegetable options (choose two) • • • • • • • • •

Medley with Steamed Broccoli, Baby Carrots and Roasted Cauliflower Grilled Asparagus Haricots Verts Amandine Ratatouille with Red Onion, Zucchini, Squash, Eggplant and Roma Tomatoes Roasted Root Vegetables with Parsnips, Turnips, Celery Root and Carrots Braised Lentils Roasted Butternut and Spaghetti Squash Chipotle Cauliflower Mash Three Bean Cassoulet

buffet fare www.bjc.psu.edu

8


www.bjc.psu.edu

9


entree options Each Entree selection includes choice of Green Salad, rolls and butter. Additional Selections ($2.50/guest)

poultry

CHICKEN PARMESAN, SOUS VIDE 27 Chicken Breast Braised in Garlic, Fresh Basil, Oregano and Thyme. Seared and Topped with Fine Tomato Sauce, Mozzarella and Asiago Cheeses. Accompanied by Capellini in Basil Oil and Harricots Verts with Caramelized Shallot and Lemon. STUFFED CHICKEN, GREEK STYLE (GF) 29 Euro Chicken Breasts Stuffed with Kalamata Olives, Feta Cheese, Wilted Spinach and Jus Lie. Accompanied by Spanakorizo and Warm Tomato Salad.

beef

NEW YORK STRIP 36 Steak Served with house made Steak Sauce. Accompanied by Garlic Mashed Potatoes and Sauteed Blend of Shiitake, Portobello and Oyster Mushrooms. 6 OZ FILET OF BEEF (GF) 38 Beef Filet Seared in Grapeseed Oil finished with Red Wine Reduction Butter. Accompanied by Rosemary Roasted Potatoes and Seared Asparagus with Carrot Confetti.

pork

HONEY MUSTARD BRINED PORK TENDERLOIN WITH CRANBERRY MOSTARDA (GF) 27 Served over Creamy Polenta and Accompanied by Glazed Whole Young Carrots. BONE-IN PORK CHOP 29 Seared Pork Chop finished with Mushroom Thyme Pan Gravy. Accompanied by Roasted Fingerling Potatoes and Swiss Chard Salad.

seafood

SALMON WITH HERB CITRUS BUTTER (GF) 30 Salmon Brushed with Lemon Oil before Broiling. Accompanied by Herb Wild Rice, Steamed Broccoli and Roasted Cauliflower. POACHED SEA BASS (GF) Sea Bass Served with a Yogurt and Red Pepper Coulis. Jasmine Rice, Herbed Edamame and Roasted Corn.

38 Accompanied by

PLATED SERVICE www.bjc.psu.edu

10


vegetarian

BOURSIN STUFFED PORTOBELLO (V) (GF) Marinated and Roasted Portobello Mushroom. Accompanied by Braised Lentils and Confit Tomatoes.

26

EGGPLANT PARMESAN (V) 24 Breaded Eggplant Pan Seared and topped with a Fine Tomato Sauce. Accompanied by Balsamic Roasted Vegetables and Pesto Orzo.

entree combinations PETITE FILET AND COLD WATER LOBSTER TAIL PLEASE ASK FOR PRICING/AVAILABILITY Complemented by Herb Butter, Lobster Sauce, Parisian Potatoes and Wilted Spinach. SEA BASS AND CRISPY PORK BELLY Complemented by Moho Sauce, Jalapeno Cornbread, Grilled Asparagus and Roasted Tomato.

48

DUCK BREAST AND SEARED CHORIZO Served with Smoked Balsamic Jus De L’Orange, Long Grain Wild Rice and Parsnip Puree.

44

PLATED SERVICE www.bjc.psu.edu

11


add ons carving stations

PRIME RIB AU JUS With Tarragon Horseradish Cream

8

PORK LOIN 8 Garlic and Rosemary Studded Pork Loin with Guinness Stout Gravy BEEF TENDERLOIN Roasted Tenderloin of Beef with Horseradish Sauce

8

TURKEY 6 Slow Roasted Turkey Breast with Natural Gravy PAELLA 6 Seafood and Vegetarian Paella Stations DECONSTRUCTED BRUSCHETTA STATION 5 Toasted baguettes with Traditional Bruschetta, Roma Tomato and Pesto Blend as well as Two Additional Chef Prepared Bruschetta BEVERAGE STATION • Iced Tea • Lemonade • Iced Water

5

COFFEE STATION Enjoy a hot cup of Sheetz Bros. Coffee • Add a splash of Baileys, Khalua or Frangelico

3

PETITE DESSERT DISPLAY By Penn State Bakery

5

CANDY STATION

6

ICE CREAM SUNDAE STATION By World Famous Penn State Berkey Creamery

7

3

dessert action stations

S’MORES 5 BANANAS FOSTER 6 CREPES 6

www.bjc.psu.edu

12


Deposits

A $500 non-refundable deposit is required at booking to hold the space. This deposit will be put toward your ending balance. 50% deposit is due 90 days prior to your event date. Final balance is due 11 days prior to your event, as well as your final “guarantee” count. Failure to remit payment prior to your event date may result in cancellation.

cancellation

Cancellation is required in writing and all deposits will be forfeit. Deposits will be refundable if we are able to book another event in place of your cancelled event.

Tastings

We love our food and know you will too. We invite up to six guests to provide input into your selected menu choices. We charge $20/person and the amount will go toward your initial deposit when you book your event.

children’s rates

Children between the ages of 3-12 are half price (+$1). Children under the age of 3 are free of charge.

leftovers

In compliance with standards set by the Department of Health, prepared leftover food is disposed of immediately following your event. This eliminates the concern of foodborne illness caused by improperly stored or transported food. Wedding Cakes are an exception to this rule.

guarantee

Guarantee guest count is required 11 days prior to your event. After the guarantee dates, your count may increase but may not decrease.

taxes & Service Charge

All food and beverage charges are subject to 6% sales tax unless an exemption form is provided in advance. A 20% gratuity is added to buffet style events and a 22% gratuity is added for plated/sit-down meals.

outside food and beverage

With the exception of wedding cakes, no outside food and beverage may be brought into the Bryce Jordan Center, unless otherwise noted by the Food and Beverage Director.

Special dietary needs

We can accommodate any dietary needs. Please address any special dietary needs with your sales consultant at the time of your initial consultation.

linens

House linens will be provided at $5 per table. Upgrade packages are avaialable and will be reviewed during consultation.

china/flatware

Please speak to your Sales Consultant about your options.

www.bjc.psu.edu

13


thank You venue information

127 Bryce Jordan Center Pennsylvania State University University Park, PA 16802 Phone: (814) 863-5500 Fax: (814) 863-5705 www.bjc.psu.edu

Catering Company

Bryce Jordan Center Catering

Facility Surcharges/Taxes

Please contact us for updated information.

time zone EST

Tours

Available Upon Request

internet

High speed wireless internet available. www.bjc.psu.edu

14

Bryce Jordan Center Catering Menu  

Bryce Jordan Center Catering is the exclusive caterer of the Bryce Jordan Center. We can work within your budget to provide a vast array of...

Read more
Read more
Similar to
Popular now
Just for you