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Home > Catering > Hot Luncheon Buffet

Hot Luncheon Buffet

Boneless Breast of Chicken Florentine, Quiche Lorraine, Caesar Salad, Carrot and Raisin Salad, Seasoned Rice, Fresh Vegetable Du Jour, Rolls and Breads, Pastries, Coffee and Tea.
   
Roast Top Sirloin of Beef, Baked Ratatouille, Tossed Garden Salad, Relish Trays, Fruited Gelatin Mold, Delmonico Potatoes, Fresh Vegetable Du Jour, Rolls, Breads, and Croissants, Pastries, Coffee and Tea.
   
London Broil with Mushroom Sauce, Baked Seafood Lasagna, Mixed Garden Greens, Green Bean and Almond Salad, Baked Potato, Fresh Vegetable Du Jour, Rolls, Breads, and Croissants, Pastries, Coffee and Tea.
   
Baked Sole with Crabmeat Stuffing, Beef Bourguignon, Tossed Garden Salad, Marinated Mushroom and Tomato Salad with Poppy Seed Noodles, Delmonico Potatoes, Fresh Vegetable Du Jour, Rolls, Breads and Croissants, Pastries, Coffee and Tea.
   
Veal Cordon Bleu, Breast of Chicken Dijonaise, Caesar Salad, Fresh Pasta Salad, Marinated Italian Salad, Rice Pilaf, Fresh Vegetable Du Jour, Rolls, Breads, and Croissants, Pastries, Coffee and Tea.
   
Roast New York Sirloin of Beef Bordelaise, Shrimp Scampi, Spinach Salad, Broccoli and Cheddar Cheese Salad, Seasoned Rice, Fresh Vegetable Du Jour, Rolls, Breads, and Croissants, Pastries, Coffee and Tea.
   
Roast Prime Rib of Beef Au Jus, Baked Seafood Melange, Caesar Salad, Marinated Button Mushrooms, Baked Stuffed Potatoes, Brandied Fresh Vegetables, Tropical Fruit Salad, Rolls, Breads, and Croissants, Pastries, Coffee and Tea.

Catering Guidelines:
PLACING AN ORDER

The following information is necessary when placing an order: name of group, number of people, date, time, location, menu desired, account number, name of person authorized to sign for payment.

Contact:

Nick Spezzacatena
Food Service Director, Cranford Campus
908.709.7688
email: crcorpchefs@ucc.edu