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GUIDE 2019-2020

WELCOME TO hank you for letting us be a part of


your event. In this guide you will find everything you need to plan your catering order. The information includes our various services, timelines, policies and menu options including everything from casual refreshment orders to upscale hors d’oeuvre receptions and full-service meals. However, your choices are not limited to the listed selections.

PHILLIP VANN Assistant Director - Catering 785-864-2400 (office) 785-423-3936 (cell)

TOMMY GUNTER Executive Sous Chef 785-864-0942

TABITHA CREWS Catering Coordinator and Sales Manager 785-864-2444

ROB CASHMAN Executive Sous Chef 785-864-1537

This catering guide will acquaint you with KINLEY JACKSON Catering Manager 785-551-8916

our most popular menu selections; how ever our experienced staff will be delighted to assist you with customizing your function to truly make it special.



Alcohol Service










Party Trays


Hors D’oeuvres


Gourmet to Go




Composed Salad Options




Desserts Cakes

27 30

Graphic design and photography by Jennifer Baker, KU Memorial Union, Marketing, Media and Programs. The front and back cover photos feature our Roasted Red Pepper Gouda Soup and our table service setup. To order a custom menu item for your event, please call our catering manager.




(785) 864-2444

Our Services

We appreciate the opportunity to work with you to plan a successful event. The menus in this guide represent our traditional offerings, but our skilled staff and chefs will also create custom menus and environments for your special occasions.

Styles of Service KU Catering offers a range of services from a “one frill” delivery to your office to formal dining: from economical to highly distinctive. We are the exclusive caterers on the KU campus and will work with you to make your event a success.

FORMAL SERVICE Formal service receptions and meals are served with china, glassware, linen and table skirting. Fully customized events with special menus can be arranged with our Catering Coordinator. With advance notice, special linen colors and sizes are available (additional charges may apply).

Guaranteed Number of Guests To ensure appropriate service preparation, we require the final guaranteed number of guests by 12:00 p.m. (noon) three business days prior to your event. You will be charged for this number of guests unless you exceed the guaranteed number at which point you will be charged for the actual number served. Increases in the number of guests within 72 hours of the event will be subject to an additional 50% of meal price per added person. We will prepare for a 5% overage up to a maximum of 20 places. If we do not receive your final guarantee, we will use the last estimate on record. If the Monday prior to the event is an observed holiday, guarantees for Thursday events will be due by noon on the Friday prior.

CASUAL SERVICE Casual service orders are delivered right to your meeting room and are served with biodegradable/compostable disposable ware and tablecloths. We will return after your event to pick up any leftover food and catering supplies. An attendant can be provided upon request. Service of hot foods may require an attendant at a charge of $20.00/hour, minimum of four hours. • Refreshment Service: morning coffee break or afternoon pick me up - let our team help with that. (cold foods/snack foods only)


Guarantee Due

Saturday, Sunday or Monday

Noon Wednesday


Noon Thursday


Noon Friday


Noon Monday


Noon Tuesday

Order Due Dates All orders must be placed by 12:00 noon 7 business days prior to the event. Any requests made after the 12:00 noon deadline will be assessed a 30% late fee and limited dining options may apply.

Event Set Ups For all events occurring outside of the Kansas Union, Burge Union, or the DeBruce Center, the client is responsible for ordering and setting up all tables and chairs. There may be an additional charge when a meeting and a meal are held in the same room. Customers are responsible for providing trash receptacles and for trash removal at their events. If the catering staff is required to remove trash at the conclusion of an event an additional fee will be charged.

Leftovers To protect your health and prevent food illnesses from occurring, the catering staff will remove all perishable foods from the event. Any nonperishable items (i.e. baked goods) may be taken at your own will. KU Catering does not provide to-go containers, platters, baskets or bags. Kansas Union, Burge Union, DeBruce Center

• Eat and Meet: we will set up the buffet or appetizer station at your office or event. We will come back at the end to clean up. (for events less than 20)

“JUST ONE FRILL” For the times when all you need is the food, this menu offers soups, salads, hot entrées and any extras you might want. All prices are à la carte so you can customize your order to fit the event. No attendants will remain with the meal and we won´t be back to pick up or clean up. The only frill is the great food! Just One Frill menu can be found on our website, 2

Additional Charges OFF-SITE FEES An off-site event is defined as any event not held in the Kansas or Burge Union or DeBruce Center. Off-site meals have a minimum charge of $250, not including tax. Catered Meals are served on biodegradable/ compostable disposable products. Upgrade Catered meals to china: Add $5.50 per guest. Events held in Unions or

DeBruce will be upgraded to China at no additional cost.

Catered Receptions served with biodegradable/compostable disposable products: Add $3.25 per guest. Formal Catered Receptions served with China and Glassware: Add $4.25 per guest ($50.00 minimum) Events held at the Adams Alumni Center are charged a 10% Alumni Center Fee in addition to the off-site fees. Events by Jayhawk Experience will be charged a 10% site fee.

DELIVERIES A $20.00 delivery fee is added to all campus casual and refreshment service orders with one pickup. If our staff is asked to return for an additional pickup, the fee will be $5.00. Deliveries made off campus will be charged $1.50 per mile for both delivery and pickup with a minimum charge of $75.00. (Adams Alumni 25.00)

CANCELLATIONS In the event you must cancel your catered event, please notify us as soon as possible. We require at least 3 business days notice or you will be charged for the expenses incurred on your behalf. On days with extreme weather conditions that may result in campus closures, our office will contact you with a deadline cancellation time. Orders cancelled within the designated time frame will incur no charges. All other cancellations may be charged at full price.

SERVICE HOURS Events requiring unusually early or late hours for employees (typically at or before 7am or after 8pm) may be subject to additional labor fees.



Meals and receptions requiring more than 90 minutes to serve will be subject to an additional charge of $25.00 per attendant per hour. Tablecloths for non-food events are available for $4.25 each. A 12% catering service fee is added

to all catering events. Any events that incur additional labor fees will be charged an hourly fee of $25.00 per employee. Fees may be charged for any event with greater than usual service or equipment requirements. Special menu requests will incur an additional fee dependent on final menu selections.

TAXES AND SERVICE FEES Prices do not include applicable taxes and are subject to change. A 12% service fee will be added to all orders.

WEDDING RECEPTIONS KU Catering is happy to assist you in the planning of this special day. You are welcome to use the bakery of your choice to provide the cake. KU Catering must supply all other food and beverages. A table for your wedding cake with plates, forks, cocktail napkins and serving utensils is provided and the charge is $2.00 per person. An attendant to cut and serve the cake can be provided for an additional charge of $80.00. Alcohol requests must be reviewed and approved; per University policy for the Lawrence campus 3 business weeks prior to your event date.

DIETARY RESTRICTIONS To ensure that all your guests have an experience that exceeds their expectations, our standard menu also features award-winning dishes that are vegan, gluten and dairy free. Our chefs are trained to properly prepare specialized meals to ensure your guest’s safety while providing an attractive and nutritious meal. We will be pleased to accommodate guests with restricted dietary requirements provided that we have at least three days’ notice prior to event. A $5.00 charge will be added to each of these meals. Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu entrée can be completely free of allergens. Please contact our catering manager at 864-2444, for suggestions to fill your special requests. If you do not find a suitable meal in our catering guide, our executive team will be happy to develop a menu to meet your needs.

WINE AND BAR SERVICE Alcoholic beverage service is available only at authorized functions held at designated sites on campus. The Chancellor’s Office must approve the serving of alcoholic beverages at such events. Requests must be made in writing and submitted to the Provost’s Office no fewer than three weeks before the event using a form supplied by our Catering Manager. Due to State and local regulations, we cannot accept requests for bar service fewer than three weeks before the event date. KU Catering is the sole dispenser of alcohol service for campus events. In accordance with University policy, any bar service must also offer food and non-alcoholic beverages. Non-host bars are permitted under parameters stipulated by the University. Any such bars will be subject to a $150 sales minimum per bartender plus $85 bartender fee plus $100.00 Cash bar set up. (KU Catering has the right to set Cash bar price to fair rate) Bartender fee is $85.00 per bartender for a 90 minute service time. One bartender will be provided for every 75 guests. Bartenders at events where food service is not provided by KU Catering will be charged at $150 for 90 minutes. KU Catering has the obligation to refuse alcoholic beverage service to any individual under the age of 21 or who appears to be intoxicated. Staff members in charge shall have this authority.

ALLERGY KEY: Gluten Free = GF Vegan = VG Vegetarian = V

Alcoholic Beverages

(based on hosted bar)

Beer Selections (choice of three) Domestic:

Bud Light, Michelob Ultra, 4.00 per bottle Miller Light, Coors Light, Budweiser


Modelo, Stella, 5.00 per bottle Blue Moon, Angry Orchard Cider( GF) Goose Island

Prices do not include state and local taxes or 12% service charge.

Full Bar Option (includes appropriate mixers) Deep Eddy Gordon’s Gin Jim Beam Bourbon Cutty Sark Scotch Seagram’s 7 Whiskey Bacardi Rum Premium Full Bar Option (includes appropriate mixers) Stoli Vodka Bombay Sapphire Gin Dewar’s Scotch Maker’s Mark Bourbon Crown Royal Whiskey Havana Club Classic House Wines Cabernet Chardonnay Hayes Ranch Premium Wine (choose one white and one red) White Wine: Chardonnay or Pinot Grigio

5.50 per 1.5 oz pour ($100 minimum)


Local Craft: Free State Copperhead 4.50 per bottle Pale Ale, Free State Ad Astra, KC Beir Co. Dunkel, Boulevard IPA


7.00 per 1.5 oz pour ($150 minimum)

12.50 per bottle 15.00 per bottle

Red Wine: Cabernet or Red Blend Sparkling Wine Toast (minimum 25 guests)

3.50 per person

We will be happy to serve a specialty cocktail of your choosing or we can create one for your event. Specialty cocktails must be pre-ordered by the dozen and will be priced in accordance to its ingredients. Wine served tableside with meal add $1.00 per person Varietals Varietals (750 (750 ml ml bottles) bottles) Whites Whites and and Rosé: Rosé: Pomelo Pomelo Sauvignon Sauvignon Blanc, Blanc, California California

20.00 20.00 per per bottle bottle

Aromas of fragrant orange blossom, ruby grapefruit, and white peach flavors set on a light body with pops of lime zest and passion fruit.

Santa Santa Carolina Carolina Reserva Reserva Chardonnay, Chardonnay, Chile Chile

20.00 20.00 per per bottle bottle

Pale amber with aromas of toasted pears and citrus notes. Smooth texture, balanced acidity, flavors of lemon, mandarin orange, and creme brulee.

Acrobat Acrobat Pinot Pinot Gris, Gris, Oregon Oregon

24.00 24.00 per per bottle bottle

Rose petal elements with balanced citrus components of lemon, grapefruit and lime.

Girasole Girasole Chardonnay, Chardonnay, California California

29.00 29.00 per per bottle bottle

Flavors of green melon and golden delicious apple, with the subtle aroma of oak. Organic.

Pomelo Pomelo Rosé, Rosé, California California

20.00 20.00 per per bottle bottle

Refreshing & summery flavors of strawberry and crisp cranberry give this Rosé a lively structure, keeping the palate energized.

Reds Reds and and Red Red Blends: Blends: Santa Santa Carolina Carolina Reserva Reserva Cabernet, Cabernet, Chile Chile

20.00 20.00 per per bottle bottle

Round & velvety tannins provide a smooth texture and well-integrated oak character to this medium bodied cabernet.

Smoking Smoking Loon Loon Pinot Pinot Noir, Noir, California California

22.00 22.00 per per bottle bottle

Fresh and clean aromas with flavors of Bing cherries and vanilla bean with a finish of light oak & nutmeg.

Black Black Opal Opal Shiraz, Shiraz, Australia Australia

24.00 24.00 per per bottle bottle

Medium-bodied with wild berry fruit aromas, a sweet silky mouth-feel and firm yet supple tannins.

Girasole California Girasole Cabernet, Chardonnay, California

29.00 29.00 per per bottle bottle

Brooding flavors of chocolate & blackberries, with mild toasty oak flavors of graham cracker and caramel. Organic.

Chateau Chateau Davril Davril Red Red Bordeaux, Bordeaux, French French

29.00 29.00 per per bottle bottle

Earthy with tones of mineral, this aromatic powerhouse combines truffle, almond, violet and black currant.



Beverages Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables.

Formal Service Refreshment and Casual Service (per person)

Roasterie ÂŽCoffee, Hot Tea, Hot Chocolate 20.00 per gallon


KU Roasterie Crimson Blend

29.00 per gallon


Iced Tea, Lemonade, Fruit Punch

17.50 per gallon


Herb-Infused Water or Lemonade Lemon, cucumber and parsley Strawberry-Basil Orange Rosemary Cider

20.00 per gallon


19.50 per gallon


1.50 per half pint


Juice Tomato, Orange, Apple, Cranberry

20.00 per gallon


Gourmet Punch Apple Juice and Ginger Ale Citrus Punch Pineapple Juice and Cherry 7-Up

21.75 per gallon


Bottled Water 16.9 fl oz

1.50 each

Iced Water

3.75 per gallon

Soft Drinks 12 oz. can Pepsi Mist Twist Diet Pepsi Dr. Pepper

1.50 each


Cold or Hot Spiced Milk 2% or Skim


Fruit and Herb Infused Water 5

Breakfast − Continental, Served and Buffet Continental Breakfast Assorted pastries, muffins, juice, seasonal fresh fruit and your choice of mini bagels or mini croissants

A la Carte Breakfast Add-ons: Yogurt Parfaits Plain Greek yogurt with strawberries, peaches and house-made granola



Breakfast buffets include assorted pastries, seasonal fresh fruit bowl, fruit juices, bacon and pork sausage links or turkey sausage patties, hash browned potato casserole or home-style potatoes, and your choice of two entrées. 3.50 Entrée Selections

3.75 Egg, ham and cheese on an English muffin Egg, sausage and cheese on a biscuit 3.75 Egg, spinach, tomato and cheese on English muffin 3.75 Vegetarian breakfast burrito with spiced garbanzo beans 4.50 Egg, sausage breakfast burrito 4.50 Whole Quiche (8 slices) 22.00 Lorraine, Spinach, or Poached Salmon and Green Onion Whole Frittata (8 slices) (GF) 22.00 Potato and Onion with Mushroom and Spinach or Sun-dried Tomato and Grilled Zucchini Monkey Bread (serves12-15) 12.00 Traditional cinnamon sugar pull-apart bread Cold Breakfast Bar Choice of 2 dry cereals: (3.5oz per) Frosted Flakes Fruit Loops Lucky Charms (GF) Coco Puffs Golden Grahams Raisin Bran Mini croissant with jelly and butter (1 per) 2% or skim milk Orange juice and apple juice

Breakfast Buffet (makes a great dinner option, too!)


Prices are based on a minimum of 20 guests. For events with fewer than 20 guests, additional labor charges may apply. All breakfast selections are accompanied by water, coffee and hot or cold tea.


Scrambled eggs (GF) Ham, cheese and chive egg scramble (GF) Tomato, mushroom and spinach egg scramble (GF) Quiche Lorraine Spinach quiche Salmon and green onion quiche Spinach and mushroom frittata (GF) Sun-dried tomato and grilled zucchini frittata (GF) Biscuits and gravy French toast with maple syrup and whipped butter Pancakes (plain, chocolate chip or blueberry) with maple syrup and whipped butter Heart Healthy Con, Breakfast


Assortment of Chobani yogurt ( 1 per) Blueberry, Strawberry, Peach, Vanilla Whole wheat bagels with light cream cheese (1/2 per) Seasonal fresh fruit (4oz per) Orange juice (5oz per) ®

Spinach Quiche 6


Bakery a la Carte Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables. Refreshment and Casual Service

Formal Service (per person)

Breakfast Pastries An assortment of morning pastries House-Baked Granola Bar Bites Cinnamon Rolls Gooey, house-made cinnamon buns topped with pecans and cream cheese icing

15.00 per dozen


12.70 per dozen 16.25 per dozen

2.30 3.00

House-made Scones White chocolate cranberry, Blueberry, Bacon-cheddar, Apple cinnamon Muffins Blueberry, Banana nut, Chocolate chip Mini-Muffins Blueberry, Banana nut, Chocolate chip

19.75 per dozen


15.50 per dozen


8.50 per dozen


Bagels and Cream Cheese

23.75 per dozen


Doughnuts Assorted glazed and iced jumbo doughnuts Doughnut Holes

15.00 per dozen


8.00 per double-dozen

1.50 Assorted Desserts


Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables. Refreshment and Casual Service

Formal Service (per person)

Brownies Classic brownie with chocolate chips

11.00 per dozen


Specialty Brownies Smores Turtle Brownie Combo Tray Featuring our trio of brownie options Bar Cookies Lemon Bar 7 Layer Seasonal Bar

13.00 per dozen


12.00 per dozen


12.50 per dozen


Gourmet Cookies Sugar, Chocolate chunk, Heath bar crunch, White chocolate cranberry, Triple chocolate

12.00 per dozen


Rice Crispy Bars

12.00 per dozen


Cookies and Cream Rice Crispy Bars With chocolate chips Rice Crispy Combo Tray Regular and Cookies and cream

13.00 per dozen


12.50 per dozen


Assorted Pepperidge Farm Tea Cookies

7.00 per dozen


Frosted Cupcakes Chocolate or white cupcakes

19.50 per dozen


Specialty Cupcakes 26.00 per dozen Raspberry filled white cake with lemon icing Nutella filled devils food with strawberry icing and chocolate curls Assorted Petit Fours (3 per person)


Truffles (3 per person)


Mini Cannoli (3 per person) French Macaroons (3 per person)


1/2 Order of Cold Dips (serves 15) Ranch with kettle chips French onion with kettle chips House-made salsa with tortilla chips Guacamole with tortilla chips Chili-pumpkin yogurt dip with assorted Crisp flatbread and mini lavosh


Snacks a la Carte


6.00 22.00

Continued on next page...


Refreshment and Casual Service

Formal Service (per person)

7.35 per pound


9.75 per pound


13.50 per pound


6.30 per gallon


Gardetto’s Snack Mix

12.50 per pound


Fruit & Nut Trail Mix

12.50 per pound


Cheddar-Almond Bites Dried fruit and marcona almonds paired with aged cheddar (15-20 servings per pound)

22.00 per pound


Deluxe Mixed Nuts

22.00 per pound


22.00 per pound



Pretzels (10–15 servings per pound) Gourmet Pretzels Seasoned with garlic and dill (10–15 servings per pound) Pretzels Trio Sweet and salty blend of traditional, chocolate and yogurt covered pretzels (10–15 servings per pound) Popcorn (10–15 servings per gallon)

(15-20 servings per pound)

(25–30 servings per pound) Honey Roasted Peanut & Smoked Almond Mix (25–30 servings per pound) Whole Fruit

1.50 each

Yogurt Parfaits

3.50 each

Greek yogurt with strawberries, peaches and house-made granola Ice Cream Novelties Ice cream bars, cups, etc

Specialty Fruit and Cheese Tray 9

2.25 each

Party Trays

Multiple tray orders may be combined onto larger trays to conserve resources.

(Prices are per order.)

Refreshment and Formal Casual Service Service

Garden Vegetables Served with Dip Your choice of ranch, or chili-pumpkin yogurt dip (each order serves 12)



Seasonal Fresh Fruit and Melon (each order serves 12)



Premium Fruit Tray 60.00 Seasonal selection of fruits including pineapple, kiwi and berries (each order serves 12)


Premium Cheese Tray 60.00 Assortment of premium cheeses. Served with crackers. (each order serves 12) Meat and Cheese Tray 50.00 Cheddar, Swiss and smoked gouda served with Genoa salami and pepperoni garnished with gherkins, olives and crackers (each order serves 12) Domestic Cheese Tray 39.00 Chef’s selection of domestic cheese. Served with crackers. (each order serves 12)


Infused Cheese Tray 42.00 (each order serves 12) Guinness cheddar, Boulevard beer, and a selection of wine and/or spirit infused cheeses garnished with seasonal fruits and crackers


Roasted Vegetable Escalivada 48.00 Fire-roasted, chilled red peppers, carrots, asparagus, cauliflower, roma tomatoes and grilled portabello mushrooms drizzled with a lemon-garlic infused extra virgin olive oil and crispy flat breads (each order serves 12)


Refreshment and Formal (Prices are per person unless noted.) Casual Service Service

Smoked Salmon Tray





With diced eggs, red onions, capers, dill, cream cheese, lemon and bagelettes (Minimum 25 guests) Mezze Platter Hummus, baba ghanoush, dolmas, lemon-dressed feta cheese, and artichoke olive salad, served with naan bread (Minimum 25 guests) Antipasto Tray


Genoa salami, pepperoni, capicola, peppers, marinated artichokes, olives, and fresh mozzarella cheese, served with crackers and flat breads (Minimum 25 guests)

5.65 6.50 per person

Dessert Trays Premium Dessert Tray



Casual service orders are served in an informal style with disposable ware. Formal service orders are served with linen, china, glassware and skirted tables.


Trays include French Macaroons and Petit Fours, along with a choice of (choose 2): Cheesecake Bites, Chocolate Truffles, Lemon Tarts, Mini Cannoli or White Chocolate-Strawberry and Pistachio Tartlet (Minimum 25 guests) Cheesecake Bites Tray


Bite-size cheesecake assortment from Eli’s of Chicago (Minimum 25 guests) Cookie and Brownie Combo Tray

Other trays are available; contact our catering coordinator for details


Assortment of gourmet cookies along with a selection of Ghiradelli brownies (Minimum 12 guests) Dessert Shooters (Minimum 25 guests) Choice of three mini dessert cups featuring: Nutella chocolate mousse with chocolate crust and candied hazelnuts


Chocolate pot de créme with whipped topping Strawberry cheesecake with graham cracker crumb crust Layered lemon and lime curds with graham cracker crust and whipped topping

Cocktail Sandwiches 27.50 Curried chicken salad, smoked salmon, roast beef, turkey, ham, or Benedictine cream cheese spread with English cucumber

White chocolate mousse, lemon curd, raspberry

Meat and Cheese Tray 10


House-Made Falafel

Hot Hors D’oeuvres The quantity of hors d’oeuvres needed for an event will vary depending on the time of day and the duration of the event. As a general rule, you will need 6–10 pieces per person for the first hour and 4-6 pieces thereafter.

Options with the “Perfect for passing!” note are exactly that! An excellent choice if you would like to offer hors d’oeuvres passed by catering attendants during your reception. (per dozen) House-Made Falafel


Classic chickpea and parsley croquette, fried crisp, garnished with naan and tzatziki sauce All-Beef Meatballs Choice of sauce: BBQ (GF), Italian (GF) or Swedish (24 pieces)

14.00 per double-dozen

Mini Quiche - Perfect for passing! Classic quiche with your choice of Boursin cheese, spinach or bacon filling Phyllo Cups - Perfect for passing!



Mediterranean - filled with goat cheese and fig preserves, garnished with toasted almonds Boursin cheese and roasted red bell peppers Cordon Bleu Puffs


Sweet ham and Swiss cheese wrapped in flaky puff pastry, finished with honey mustard Spring Rolls - Perfect for passing!


Creamy peppadew cheese slider served with tomato soup for dipping 11



Choice of traditional KC-style BBQ, or Korean BBQ Chicken Spiedini Traditional Italian favorite, lemon and garlic marinated chicken skewered and seared and garnished with toasted breadcrumbs and parsley


Crispy Breaded Coconut Chicken


Served with apricot-ginger dipping sauce Santa Fe Chicken Eggrolls


Chicken, corn, black beans and chopped peppers rolled into a flour tortilla and our chipotle crema Chicken Tenders


Served with Ranch and BBQ sauces Chicken Albondigas


Minced chicken and herb meatballs served in a velvety cream sauce, finished with lemon Sriracha Chicken Rangoon

Vegetable with sweet and sour sauce Grilled Cheese Sliders

Jumbo Wings (GF)


Diced chicken and cream cheese seasoned with sriracha sauce served in a crisp shell served with sweet and sour sauce Quesadilla Cones - Perfect for passing! Diced chicken with cheese served with tomatillo salsa


Crispy Shrimp


Stuffed Mushrooms


Choice of St. Louis style Italian Sausage and mozzarella or Boursin cheese filling served on grilled tomato sauce Crab Cakes


Served with crystal aioli Bacon Wrapped Shrimp (GF)


Jumbo shrimp wrapped in rice noodles, fried crisp, served with sweet chili Thai vinaigrette


Served with BBQ sauce SautĂŠed Shrimp (GF)


Choice of traditional Scampi or Mediterranean tomato Pork or Chicken Gyoza


Served with spicy soy dipping sauce Crimson Lentil Cakes (Vegan and GF)


Diced vegetable and crimson lentil patties served with chimichurri sauce Fried Cheese Ravioli


With marinara dipping sauce Artichoke Arancini


Breaded risotto and cheese bites blended with spinach and diced artichoke served on tomato-roasted garlic sauce

Lentil Cakes 12


Edible Spoons

Cold Hors D’oeuvres

per dozen

Tortilla Pinwheels - Perfect for passing! 20.50 With choice of: Southwest chipotle cream cheese; Boursin cream cheese and grilled asparagus; Cream cheese, orange marmalade, walnuts and dried cranberries Amuse-Bouche - Perfect for passing! (Minimum order one dozen for each item)


Berry, Brie & Basil - Brie stuffed strawberry with a basil leaf garnish (GF) Greek Pick - cucumber, grape tomato, feta cheese and Kalamata olive with Greek dressing Shrimp Skewer - sweet chili glazed shrimp, cucumber kimchi and pineapple (GF) Boursin Potato - chilled new potato stuffed with garlic and herb cheese Local Bite - sweet beets and Million Dollar Pickles from Rich Hill Farm garnished with local cheese (GF) Gocce Artichoke Skewer - marinated artichoke, roasted red pepper and goat cheese filled pasta purses Edible Spoons - Perfect for passing! 22.00 (Minimum order one dozen for each item) Crisp cracker shaped spoons with choice of the following fillings: Caprese - fresh mozzarella, torched grape tomato and basil with extra virgin olive oil; Mediterranean - green olive, caper, and sun-dried tomato cream cheese; Poached Shrimp Salad - tossed with minced vegetables and dill

Shrimp Ceviche Shooters Poached, chilled shrimp seasoned with key lime, red onion and aji pepper served in individual cups


Mushroom Ceviche Shooters Button mushrooms and sweet potatoes poached in traditional ceviche marinade garnished with red onion and parsley served in individual cups


Crudités Cup Individual portions of seasonal vegetable crudités with ranch dip or hummus


Bruschetta - Perfect for passing! 22.00 (Minimum order one dozen for each item) Thin slices of baguette ruffles with the following toppings: Brie cheese and locally produced blackberry jam Benedictine cream cheese spread with English cucumber Smoked salmon Grilled asparagus and goat cheese Roasted petite tender with horseradish sauce Shrimp Cocktail - Perfect for passing! (21-25 in each lb) 34.00 per Poached and chilled, served with cocktail sauce pound

Consuming raw or under-cooked foods may increase risk of foodborne illness. 13

Dips and Spreads 44.00

Cold Options: Ranch with Kettle chips French onion with Kettle chips Baba ghanoush with naan bread


Chips and Dips

House-made salsa with tortilla chips Tomatillo salsa with tortilla chips Big 12 Dip with tortilla chips Guacamole with tortilla chips Chili-pumpkin yogurt dip served with mini naan (Serves 35) 44.00

Hot Options: Chili con queso with tortilla chips Creamy artichoke with naan bread Guinness dip with pretzel sticks Pepperoni pizza dip with mini naan bread (Serves 35) Hummus bi tahini


Choose traditional or turmeric roasted cauliflower hummus served with naan bites and cruditĂŠ dippers. (Serves 35) Cheese Tortas


Three layers of seasoned soft cheese and provolone with curry, fresh herbs, and blue cheese, served with crackers and crisp flat breads (Serves 50) Cheese spreads with flat breads and crackers


Cashew curry, Mediterranean green olive, or Goat cheese and fresh herb (Serves 35) Baked Brie


With locally produced blackberry jam filling, served with crackers (Serves 50)

Humus bi tahini 14

THE TASTING ROOM KU Dining Services runs KU Catering operation with PEP, or Personalized Event Planning. Every event that is planned with our staff will have its own unique set of circumstances and needs, as no two events are quite the same. Within this Catering Guide, we have several menu suggestions. We’d like to emphasize the word “suggestions.” Our phenomenal Executive Sous Chefs, Tommy Gunter and Robert Cashman, take pride in their ability to customize your menu. We all have different tastes when it comes to food and we are sure Chefs Tommy and Rob can accommodate your menu desires. Ask the Catering Coordinator and Sales Manager about tastings. Our goal is to take the worry out of the event planning. We have a gregarious staff prepared to help you in all aspects of your event planning. I too am available to assist you in any way possible. Best wishes, Phillip Vann Assistant Director of Dining – Catering KU Dining Services

Seared Salmon with grilled asparagus and yukon gold potatoes and butter sauce.

Orders and Info Call or email


Get the menu at

Boxed Lunches Dagwood Sandwich


Wheat berry bread piled high with pastrami, roast beef, turkey, cheddar and Swiss cheeses, garnished with lettuce, tomato, pickles, pepperoncini peppers, chopped green olives and roasted garlic aioli, served with composed side salad Grilled Chicken Sandwich


Tender chicken breast on a split-top bun with honey mustard sauce, served with composed side salad Turkey Club Croissant

Gourmet Box Lunch


A complete meal featuring a croissant sandwich with your choice of ham, roast beef, turkey, chicken salad or vegetarian, served with composed side salad Deli Box Lunch


Ciabatta stuffed with thinly sliced mortadella, capicola, salami, ham and Monterey Jack cheese. Garnished with lettuce, tomato and house dressing, served with composed side salad


Benedictine cream cheese spread with grilled zucchini squash, roasted red bell pepper and grilled portabella mushroom on a Ciabatta roll Roasted Vegetable Wrap (Vegan)


Seared eggplant seasoned with coriander chutney, hard-boiled egg, shredded romaine, diced cucumbers, tomato, green onion and tahini sauce in a whole wheat wrap, served with a composed side salad *can be made Vegan Italian Grinder

Features turkey, shoulder bacon, cheddar and Swiss cheeses, lettuce and tomato on a croissant, served with composed side salad Vegetarian Sandwich

Your choice of ham, roast beef, turkey or vegetarian, with an appropriate cheese on wheat berry bread, served with potato chips Seared Eggplant Sabih Wrap (can be made Vegan)




Our boxed sandwiches and salads are presented in biodegradable containers and include biodegradable service ware. The following lunches are served with a soft drink or bottled water, dried fruit and choice of cookie, brownie, or rice crispy bar. If indicated that the lunch comes with a composed side salad, please choose one option from the composed grain, pasta or potato salads (on pages 22-23). All lunches will come with the same composed side salad (garden and fruit salads are not available as a side salad option). Gluten-free buns are available for an additional $.75. Boxed lunches can be picked up in our Hawk Shop or delivered for an additional $20.00 fee. For orders of 40 or more, limit to four entrĂŠe options.


Roasted sweet potato, cauliflower, mushrooms, and summer squash tossed with coriander chutney on a bed of shredded romaine in a whole wheat wrap, served with composed side salad; Lunch includes a vegan cookie Chef’s Salad Wrap


Sliced chicken, ham, cheddar and Swiss cheeses on a bed of shredded romaine and sliced tomatoes finished with ranch dressing, served with composed side salad

Spring Roll Salad 16


Brellas Crunchy Chicken Cheddar Wrap A campus favorite featuring diced chicken tenders, shredded cheddar and Monterey cheeses, lettuce, sliced tomato and ranch dressing in a jalapeño cheddar wrap, served with composed side salad


Jalapeño BLT Wrap 1/3 pound spicy jalapeño and Applewood smoked bacons, shredded romaine and sliced tomatoes folded in a whole wheat tortilla


Italian Grinder

Southwest Salad 12.00 (With grilled chicken or vegetables) Salad greens with diced tomatoes, shredded cheese, green onions and roasted red peppers, topped with our honey chipotle vinaigrette Spring Roll Salad 12.50 Chilled shrimp, diced avocado, chilled rice noodle, shredded romaine, cucumber, pickled carrots, cilantro and green onion served with sweet chili vinaigrette (Vegan option available) Chopped Cobb Salad 13.00 A green salad with rows of chicken, bacon, tomatoes, avocado, hard-boiled eggs, diced cucumber and crumbled blue cheese, with our version of the classic 1926 vinaigrette Crimson and Blue Salad 12.50 (With grilled chicken or vegetables) Spinach and romaine topped with sliced strawberries, blueberries, sliced almonds, goat cheese and our sweet and sour vinaigrette Caesar Salad 11.50 (With grilled chicken or vegetables) Romaine lettuce tossed with freshly grated parmesan cheese, Caesar dressing and fresh croutons Greek Salad (With grilled chicken or vegetables) Fresh romaine lettuce with cucumbers, tomatoes, feta cheese, Kalamata olives, red onion, naan bites and a small side of hummus with our house-made Greek dressing


For elementary and middle schools visiting campus, please call our catering coordinator for special meal options.


Chopped Cobb Salad

Lunch and Dinner Buffets

Tex-Mex Soup and Salad Bar 14.00 House-made Tomato tortilla soup or Tomatillo chicken soup and your choice of chicken or beef fajita meat (served hot) and mixed greens served with assorted toppings including black bean and corn relish, pico de gallo, sweet peppers, green onions, grape tomatoes, shredded cheese, and guacamole, served with cilantro-lime ranch and honey-chipotle vinaigrette Dutch Lunch Buffet 14.50 A buffet of make-your-own sandwiches (choose two: sliced chicken, turkey, ham, or roast beef) and your choice of chicken, tuna or curried egg salad. Along with sliced cheeses and crisp vegetable toppings, choice of two composed salads (pages 22-23) and chips. Add your favorite soup to the buffet for $2.20 per person Pacific Rim Buffet Buffet includes your choice of two entrées, and four side dishes. It also comes with fortune cookies, dessert and beverages



Traditional Soup and Salad Bar 12.50 A hot bowl of house-made soup with cool mixed greens and choice of composed salad (pages 22-23) makes a great combination. Grilled chicken, cucumber, grape tomatoes, shredded cheese blend, croutons, ranch and Italian dressings, rolls, and crackers Soup Options: (choose one) Chicken noodle Wild mushroom in broth (vg) Loaded potato 5-bean chili (vg) Broccoli cheese (v) Cream of asparagus (v) Beef and bean chili Plaza steak Traditional minestrone (v) Lentil-vegetable (vg) Traditional tomato (vg) Chef’s choice Creamy roasted cauliflower (v) Tuscan chicken artichoke soup paired with white bean roasted vegetable salad (for .50 per person)

For your convenience in ordering, we have listed our buffet packages that are complete with salad, main course, dessert and beverage. Our catering manager can create a buffet to meet your needs and budget. All of our buffets are served on compostable/biodegradable plates, utensils and cups and served with water, iced tea and coffee or lemonade. Unless otherwise noted, please choose either brownies or cookies for dessert.

Minimum of 20 guests for buffet orders. For events with fewer than 20 guests, additional labor charges may apply. Breakfast makes a great dinner! Take a look at the buffet options on page 6

Entrées Orange chicken Beef and broccoli General’s chicken or fried cauliflower with broccoli Szechauan beef, chicken or tofu Sides Fresh vegetable stir fry Seared baby bok choy Steamed or fried jasmine rice Mr. Chow-style fried rice Vegetable egg rolls

Sriracha chicken rangoon Pork gyozas Seasonal fruit bowl Curried Udon

Taco Bar 16.00 Hard and soft tacos with beef or chicken. Choice of two: Chipotle black beans, Spanish rice, or Mexican-style street corn. Buffet also includes tortilla chips, chicken or vegetarian enchilada casserole, chili con queso, guacamole and all the familiar toppings. Upgrade to marinated beef, chicken or vegetable for 1.00 per person

BBQ Buffet



Rock Chalk Sandwich Buffet 15.50 Choose three pre-made sandwiches: Chef ’s salad wrap, Roasted vegetable wrap, Turkey ciabatta, Chicken salad croissant, Grilled chicken Caesar wrap, Italian grinder, Sabih wrap, Vegetarian sandwich Buffet also includes relish tray, choice of two composed salads (pages 22-23) and chips Add your favorite soup to the buffet for $2.20 per person BBQ Buffet


Choice of two house-smoked meats: Pulled pork, Burnt ends, or Chicken served with KC-style sweet BBQ and Carolina white BBQ sauces, buns and pickle slices. Round out the buffet with your choice of three side dishes: Baked beans, Cheesy potato bake, Country corn with bacon, Trottole and cheese casserole, Home-style potato salad, Gemelli pasta salad or Carolina cole slaw. Add a slab of ribs for $20.00, one slab serves 8-12.


Italian Buffet A wide array of Italian favorites including spaghetti with choice of meat or marinara sauce, beef or spinach lasagna, cheese tortellini aglio e olio or gemelli pasta alfredo. Meatballs, green beans, Caesar salad and rolls complete the meal. For an additonal $2.00 per person, add either Fried ravioli or Cheesy breadsticks to the menu


Flint Hills Buffet Beef stroganoff and potato pancakes paired with sunflower seed encrusted chicken breast with red pepper coulis. Buffet also includes wheat berry rice pilaf and sautĂŠed squash served with corn bread muffins and spinach salad


Turn any DIY Buffet into brunch by adding assorted pastries, seasonal fresh fruit, choice of fruit juice, scrambled eggs, hash brown potato casserole and bacon and pork or turkey sausage links for $10.00/person.

“Do It Yourself” Buffets

All DIY Buffets are served with rolls, butter, coffee or punch, iced tea and water. Having the salads pre-set on the dining tables is a service option available for an additional $1.00 per person.

Choose one salad, one Tier One entrée, two side 16.75 dishes and one Tier One dessert


Choose two salads, one Tier One entrée, one 20.00 Tier Two entrée, two side dishes, one Tier One dessert


Choose two salads, three entrées from either Tier 22.50 One or Two, three side dishes and a dessert from either Tier One or Tier Two (Minimum 50 guests)

Salad Selections See page 23


Blue Plate

Side Dish Selections See page 26

Tier One Entrée Selections Meat loaf Dijon roasted pork loin with apple-brandy cream sauce Grilled chicken breast with herb butter sauce Chicken Dijon Chicken Milanese Lentil cake with Salsa Nortena (vegan & gluten free) Chicken picatta Lemon turmeric chicken thighs Beef lasagna Baked Ziti with mushroom Bolognese (vegetarian) Spinach lasagna (vegetarian) Stuffed peppers (vegan & gluten free) Seared roasted garlic and parmesan polenta with grilled tomato sauce (vegetarian) Mushroom shepherd’s pie (vegan) Cheese tortellini aglio e olio (vegetarian) Cheese and herb stuffed zucchini boat (vegetarian)

Tier One Dessert Selections Brownies Cookies (two per guest) Cupcakes Tier Two Dessert Selections Lemon cream cake garnished with strawberries Chocolate zebra cake Traditional cheesecake, strawberry and chocolate garnish Tier Two desserts are available with the Blue Plate or Oread buffets for an additional $.75 per person.

Tier Two Entrée Selections Beef brisket (au jus or BBQ) Beef Bourguignon Eye of round Shrimp primavera Baked cod romanesco Mediterranean chicken artichoke Rosemary orange glazed bone-in chicken breast Chicken parmesan Baked ziti Bolognese with beef and pork Eggplant terrine casserole (vegan) Eggplant parmesan (vegetarian) Southwest corn crepes (vegetarian) Wild mushrooms and champagne cream pot pie (vegetarian) Grilled cauliflower and spiced garbanzo beans with kale pesto (vegan)



Student Center These buffets are available for lunch or dinner. Designed for the cost sensitive needs of student groups, they are available to everyone. All meals include water and your choice of lemonade or iced tea, dinner rolls and butter. Served with your choice of salad or dessert, listed below. Vegetarian, vegan or special dietary request meals will be available by pre-order for an additional cost. Substitution or alterations to the listed menus are subject to additional charges. Prices are based on a minimum of 20 guests. For events with fewer than 20 guests, additional labor charges may apply.

Chicken Tender


Southern style chicken tenders with ranch and BBQ dipping sauces Mashed potatoes and brown gravy Buttered corn Lemon-Turmeric Chicken


Oven roasted bone-in breast and thigh pieces marinated with ginger, garlic, lemon and turmeric Lentil rice pilaf French green beans tossed in Sumac butter Teriyaki Chicken


Marinated and glazed chicken Mr. Chow-style fried rice with egg whites, edamame, and zucchini tossed with jasmine rice

Salad Selections

Sesame green beans

House Salad Crisp greens, grape tomatoes, shredded carrots, cucumber and croutons

Arroz con Pollo Roasted bone-in chicken breasts and thighs marinated in aji pepper, cumin, garlic and dark beer

Greek Salad Romaine lettuce, grape tomatoes, cucumbers, red onion, feta cheese and Kalamata olives

Cilantro rice pilaf with corn, carrots, celery and onion made with chicken stock

Caesar Salad Romaine lettuce, Parmesan cheese, croutons and grape tomato garnish (can be served with a creamy white bean and garlic dressing, vg)

Steamed broccoli Pizza Buffet

Tuscan White Bean


Variety of large single-topping pizzas (2 slices per person) along with tossed salad, breadsticks, and cookies Served on disposable serviceware

Red Quinoa Tossed with fresh kale, chick peas and raisins in a curried vinaigrette


Hamburger Buffet

Tender northern white beans tossed with savory roasted vegetables in a white balsamic vinaigrette

Dessert Selections Brownies Gourmet cookies Cupcakes


Choice of two: beef, turkey or black bean burgers and all the traditional cold toppings, and choice of three side dishes: fruit salad, garden salad, pasta salad, warm German-style potato salad, cheesy potato bake or baked beans. Add grilled brats or Nathan’s all-beef hot dogs for $1.50 per person

Pricing available between 8 am and 8 pm, please ask for before and after hours pricing. Order deadline is 7 business days prior to the scheduled event. Typically Registered Student Organizion are not charged facility fees. See event policies – room rentals for Student Organizations at Service fees apply. Student Group pricing includes: disposable service (plated entrees must have china service) 2 hours of service delivery and pick up to and from your campus location. Registered Student Organizations will receive at 15% discount on Catering orders. 21

(Minimum 25 people) Orange Fizz Raspberry Lime Rickey Cosmo-not Sparkling Peach Sunrise Pink Not Champagne Apple Mimosa Raspberry Fizz

$1.25 per drink



BBQ Buffet 22

Composed Salads

Vegetable Salads Cucumber Dill


Garden Salads − Not Available for House Tossed Salad

Boxed Lunches

Romaine lettuce and baby greens, grape tomatoes, shredded carrots, sliced cucumber and croutons Greek Salad Romaine lettuce, grape tomatoes, cucumbers, red onion, feta cheese and Kalamata olives Romaine lettuce, Parmesan cheese, croutons and grape tomato garnish (can be served with a vegan white bean and garlic dressing) Crimson and Blue Spinach Salad Baby spinach, sliced strawberries, blueberries and sliced almonds garnished with crumbled goat cheese and drizzled with sweet and sour vinaigrette Red and Green Salad Red leaf lettuce, roasted cashew, and red pepper with balsamic vinaigrette Spring Salad Spring mix greens, mango, mandarin orange and strawberry slices with sweet and sour vinaigrette Israeli Couscous Salad (Vegan) Fresh diced tomatoes, cucumbers, shredded carrots, green onion and basil tossed with couscous, lemon juice and extra virgin olive oil

Shredded cabbage and tri colored carrots tossed in a sweet and tangy apple cider vinaigrette Marinated Vegetable Trio (Vegan) Broccoli and cauliflower florets tossed with julienne carrots in classic Italian dressing Broccoli florets, bacon, raisins and sunflower seeds tossed in a sweet and tangy mayonnaise dressing

Pasta Salads Sun-dried Bowtie Pasta Salad (Vegan) Sun-dried tomatoes, roasted red pepper and fresh basil Balsamic Orecchiette Pasta (Vegan) White balsamic vinaigrette, whole green olives, artichoke quarters and basil Gemelli Pasta Salad Corkscrew noodles with peas, red peppers, green onions and baby corn in an Italian vinaigrette Spinach Caprese Bowtie Pasta Cocktail tomatoes, fresh mozzarella, and fresh basil tossed with baby spinach and bowtie pasta in white balsamic vinaigrette

Potato Salads (all are GF) Home Style

Mediterranean Orzo Salad Sun-dried tomatoes, Nicoise olives, fresh basil, almonds and feta cheese tossed with extra virgin olive oil and white balsamic vinegar (all are Vegan)

Quinoa Salad Sun-dried tomatoes and sweet bell peppers tossed with quinoa in an orange vinaigrette Edamame Succotash Steamed edamame, black-eyed peas and corn tossed with red bell peppers and a white balsamic vinaigrette Roasted Cauliflower Tossed with organic garbanzo beans, red bell peppers and golden raisins in a coriander vinaigrette Red Quinoa Tossed with fresh kale, chick peas and raisins in a curried vinaigrette Tuscan White Bean Tender northern white beans tossed with savory roasted vegetables in a white balsamic vinaigrette 23

Carolina Slaw (Vegan)

Chopped Broccoli Salad

Caesar Salad

Grain and Legume Salads

Crisp cucumber and red onions in a sour cream-dill dressing

Idaho potatoes, boiled eggs, chopped celery and chives Warm German-Style Boiled new potatoes, celery, red onion and parsley tossed in warm bacon dressing Dilled Cucumber and New Potato Chilled new potatoes, cucumber and fresh dill in a light sour cream dressing Sweet Potato Ceviche Oven-roasted sweet potatoes, thinly-sliced red onions and parsley tossed in a Peruvian aji chili-lime vinaigrette

Fruit Salads − Not Available for Boxed Lunches Mixed Fresh Fruit Bowl Seasonal melons and fruit White Sangria Salad Pineapple, melons, grapes and orange slices tossed with chablis, honey and crystallized ginger Summer Peach Caprese Light and refreshing salad with peaches, corn, fresh mozzarella, tomato, and basil

Served Meals


Drizzled with herb butter sauce Chicken Milanese Parmesan breaded chicken breast topped with tomato-caper concasse Chicken Dijon


Herb roasted chicken breast topped with diced artichoke hearts, nicoise olives, and capers finished with lemon and extra virgin olive oil Chicken Picatta


Chicken and Shrimp Duo


Seared airline chicken breast and three large shrimp drizzled with crystal buerre blanc sauce Seared Salmon


Sauteed chicken breast, served with Dijon mushroom cream sauce Chicken Parmesan Lightly breaded breast of chicken, topped with local mozzarella served on a bed of marinara sauce


Lightly breaded, seared chicken breast with fresh herbs drizzled with classic lemon, basil and caper butter sauce

Poultry and Fish Entrées Grilled Marinated Chicken Breast

Mediterranean Chicken


Sustainably caught salmon seasoned with lemon pepper and Old Bay, served with sauce béarnaise

Cod Romanesco 19.50


These entrées are available for lunch or dinner and will be served by our attentive wait staff. All entrées are accompanied by a side salad, bread, two side dishes, coffee and iced tea. Please contact our catering manager for additional options. Prices are based on a minimum of 5 guests. For events with fewer than 15 guests, additional labor charges charges may apply.


Baked cod fillet topped with seared shrimp and a Mediterranean style tomato sauce

Summer Peach Caprese Salad 24


Certified Angus Beef and Pork Entrées* *All beef dishes will be cooked medium unless otherwise requested. Consuming raw or under-cooked foods may increase risk of foodborne illness.

Vegetarian Entrées Vegetarian meals—when served in small quantities as an alternative to the main entrée—will be charged the same price as the main entrée. Many of our vegetarian dishes are vegan. Please contact our catering coordinator for expanded options.

Brisket Slow-roasted, fork-tender brisket served with jus lié Smoked brisket glazed with BBQ sauce

Beef Roast au Poivre

20.00 20.00 19.25

Pepper-crusted eye of round, house-made demi glace

KC Strip


8 oz. hand-cut strip steak, grilled and topped with shiitake mushroom butter

Beef and Chicken Duo


4 oz. KC Strip paired with a 4 oz. chicken breast marinated, and topped with hunter’s sauce

Beef Tenderloin and Salmon Duo

Slow-roasted marinated pork loin served with an apple-brandy cream sauce

Seared oyster mushrooms, shiitakes, button mushrooms and hearty vegetables tossed in a champagne cream sauce served en croute


Grilled Vegetables Encroute 18.50 Grilled squash, asparagus and portobello mushrooms in puff pastry served on grilled tomato sauce, finished with boursin cheese Quinoa and Lentil Terrine with Portabello Mushroom (Vegan) Served with sautéed portabello mushroom and Peruvian 18.25 yellow pepper coulis


Seared tenderloin medallion paired with an adobo rubbed salmon fillet served with sauce foyot, a blend of béarnaise and demi glace

Dijon Roasted Pork Loin

Wild Mushroom Pot Pie


Spinach Lasagna


Eggplant Parmesan


Eggplant Peperonata (Vegan)


Grilled Eggplant Terrine


Layers of tender pasta, ricotta cheese and spinach topped with marinara and mozzarella cheese Served on a bed of marinara sauce topped with herbed chévre cheese Seared eggplant topped with a sweet pepper, caper and sun-dried tomato relish finished with white wine and extra virgin olive oil

Roasted vegetables tossed with Israeli couscous in a cinnamon scented tomato sauce garnished with pine nuts Gochujang Glazed Portobello Mushroom


Grilled mushroom cap glazed with gochujang sauce garnished with pickled carrots, served with Mr. Chowstyle fried rice - egg whites, edamame, zucchini and green onion tossed with jasmine rice Grilled Cauliflower (Vegan)


Served on a bed of spiced garbanzo beans finished with kale pesto Harissa Eggplant (Vegan)


Chickpeas, red lentil and savory vegetable stuffing baked in an eggplant shell finished with mild harissa sauce


Balsamic Orecchiette Pasta

Seasonal vegetable medley Grilled squash with a tomato-roasted garlic ragout Steamed broccoli with lemon butter Buttered corn Glazed carrots Roasted root vegetables with carrots, golden beets and parsnips Grilled vegetable platter (available on buffets only) French-style green beans Grilled asparagus Country-style corn with bacon Turmeric-roasted cauliflower Peas and pearl onions Garlic-seared button mushrooms Zucchini and corn succotash with edamame Ratatouille


Vegetable Side Dishes

Served Meal Side Salads House Salad Crisp greens, grape tomatoes, shredded carrots and croutons KU Crimson and Blue Spinach Salad Baby spinach, sliced strawberries, blueberries and sliced almonds, garnished with crumbled goat cheese and drizzled with sweet and sour vinaigrette

Grilled Vegetable Platter

Starch Side Dishes Five cheese trottole Loaded mashed potatoes (includes bacon) (GF) Oven roasted Yukon Gold potatoes (GF) Home-style potatoes with grilled onions (GF) Steamed new potatoes tossed in herb butter (GF) Classic mashed potatoes with gravy Roasted garlic mashed potatoes (GF) Boursin mashed potatoes (GF) Blackstrap rum mashed sweet potatoes (GF) Scalloped potatoes Sweet potato-butternut squash gratin Vegetable rice pilaf (GF) Kansas rice medley (GF) Pasta with butter, parmesan cheese and parsley Lentil rice pilaf (GF) Cheesy potato bake Cardamom-scented rice pilaf with garbanzo beans Israeli couscous with summer squash (GF)

Red and Green Salad Red leaf lettuce, roasted cashew and red pepper with balsamic vinaigrette Spring Salad Spring mix greens, mango, mandarin orange and strawberry slices with sweet and sour vinaigrette Caesar Salad Wedge of romaine lettuce, classic Caesar dressing (vegan dressing available) and a bruschetta ruffle Greek Salad Romaine lettuce, grape tomatoes, cucumbers, red onion, feta cheese and Kalamata olives




Desserts are priced per serving.

Looking for something special? Turn your dessert into the table centerpiece. Any of the following desserts can be presented on a decorative stand in the center of each round dining table. Prices are per person. Truffles, mini cannolis and Petit Fours $6.25 Bar Cookies $3.25 Gourmet Cookies and Brownies $3.00 Cupcakes $3.00 Specialty cupcakes $3.75 Dessert Shooter $3.50 Decorated Layer Cake Price varies depending on cake

Turtle Cheesecake


New York-style cheesecake on a layer of fudge topped with caramel sauce and pecans Chocolate Mousse Cake


Layers of chocolate sponge cake and creamy chocolate mousse topped with chocolate shavings Tiramisu Cream Cake


A lighter take on tiramisu with all the traditional flavors Strawberry Cream Cake


Layers of strawberry and vanilla cream on sponge cake topped with strawberries Cookies and Cream Cake Cocoa sponge cake layers filled with Vanilla cream and cookies with a chocolate ganache




Key Lime Pie


Classic key lime filling nestled in a graham cracker crust garnished with real whipped cream and mango Mocha Pot de Crème


Rich chocolate custard laced with espresso garnished with whipped topping Créme Brulée (GF)


Classic vanilla bean custard topped with a layer of hard caramel, garnished with fresh berries Carrot Cake


Double layer of home-style carrot cake with a cream cheese frosting, garnished with chopped walnuts Crimson and Blue Romanoff (GF)


Fresh strawberries and blueberries tossed with Grand Marnier topped with créme chantilly Zebra Cake


Alternating layers of white and dark chocolate cake, separated with pinstripes of white and dark chocolate butter cream, finished with dark chocolate sauce Continued on page 29



Special Custom Dessert

Lemon Cream Cake Lemon filling between layers of lemon sponge cake garnished with strawberries


Fruit Tart Individual tart shells filled with pastry cream and seasonal fruit finished with apricot glaze and crĂŠme chantilly


Mousse Cup (GF)


Ghirardelli Brownies Specialty Cupcakes

Chocolate mousse with chocolate shavings White chocolate mousse with strawberries and chopped pistachios Mini Dessert Shooters (minimum order of 12, limit of 3 options) 2.80 ea Layered lemon and lime curds with graham cracker crumb crust Chocolate pot de crĂŠme with whipped topping Strawberry cheesecake with graham cracker crumb crust White chocolate mousse with lemon and raspberry Nutella mouse with chocolate crust and candied hazelnuts New York Cheesecake


Topped with whipped cream, strawberries, and blueberries 29

2.50 3.50

Raspberry filled white cake with lemon icing Nutella filled devils food with strawberry icing and chocolate curls Cupcakes


Chocolate or white cupcakes with your choice of vanilla or chocolate buttercream icing Sheet Cake, undecorated


Slices of chocolate or white sheet cake with your choice of vanilla or chocolate buttercream icing Layer Cake Chocolate or white layer cake with your choice of vanilla or chocolate butter cream icing



Cakes Our catering coordinator will be happy to assist you with your selection. For a decorated cake, which has a border and message, please provide three business days prior to the event. For custom decorated cakes, please provide a picture or a drawing no less than seven business days prior to the event. Pricing may be higher for specific types and styles of cakes. 9-inch Layer Cake (10–12 Servings) Decorated Custom Decorated

Carrot Cake with Cream Cheese Icing 25.00 starting at 34.00

Half Sheet Cake (30–50 Servings) Decorated Custom Decorated

38.00 starting at 47.25

Full Sheet Cake (60–100 Servings) Decorated Custom Decorated

57.75 starting at 68.25

9” Layer Cake


Half Sheet Cake


Full Sheet Cake


Frosted Cupcakes Chocolate or white cupcakes Specialty Cupcakes Raspberry filled white cake with lemon icing Nutella filled devils food with strawberry icing and chocolate curls

19.50 per dozen 26.00 per dozen


LMH 50th Anniversary: Burge Union BBJ Linen Hy-Vee Floral 1301 JAYHAWK BOULEVARD



(785) 864-2444

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KU Catering Guide 2018-2019 | KU Dining  

KU Catering's comprehensive guide to planning your next catered function at the University of Kansas

KU Catering Guide 2018-2019 | KU Dining  

KU Catering's comprehensive guide to planning your next catered function at the University of Kansas