red plum group
sugarplum
CATERING
Holiday Menu
Winter Warmer Package
Choice of two starters, one salad, two entrees and two sides
$19.95
Starters
Mini Spinach quiche
Green tea and wasabi grilled chicken wings
Braised Cajun red eye gravy short ribs and stuffed mushroom caps topped with horseradish cream
Tahini milk and cream cheese tofu served on homemade sesame cracker and topped with red wine cranberry topping
Mini winter vegetable frittatas topped with green onion cream cheese and Kalamata olive
Tomato, artichoke, hearts of palm, caper and roasted garlic brochette
Salads
Caesar salad
Mixed green salad
Greek salad
Entrees
Pomegranate and sambal roasted organic turkey breast
Winter beef and zinfandel stew with root vegetables
Herb and garlic roasted pork loin
Herb roasted half chicken with caramelized root vegetables
Shitake mushroom, roasted garlic and root vegetable cassoulet (Vegan)
Winter vegetable stew served with minted couscous
Sides
Cauliflower and chestnut gratin
Caramelized shallot mashed potato
Andouille chicken sausage, buttermilk, and dried cranberry corn bread stuffing
Green beans with sage and pancetta
The Chicago Holiday Package
25 person minimum
Receive a 10% discount on your dinner package and a free Crème Brule Cheese cake if confirmed by Tuesday, December 2, 2009
Dinner package - $37.95 a person
Dinner and bar package - $52.95 a person
Bar package includes domestic beer and wine for three hours
Rental, Chef, server, and bartender charges not included
Local gourmet cheese board with sliced baguettes, crackers and Kalamata olives
Smoked salmon platter with whipped dill cream cheese, black bread and bagels
Mandarin orange and jumbo shrimp cocktail
Salad
Winter panzanella salad with blanched asparagus, arugula, fennel confit & soft saffron aioli
Festive Carving Station
Roasted organic turkey breast with honey mustard sauce, cranberry relish and assorted dinner rolls
Roasted Tallgrass beef rib served with horseradish sauce and natural au jus
Pasta Station
Chef made-to-order pasta with the following pastas and sauces:
Penne & cheese raviloi
Cherry tomato and fennel marinara sauce; four cheese and tomato vodka sauce
Festive Buffet
Roasted garlic and herb chicken
Eggplant Parmesan
Fingerling potato with chives and tarragon
Green beans flashed with pancetta and white wine
menus
ordering
contact us
info & policies
history
holiday menu 2009
click for printable version
©2008 University Food Systems, Inc. All Rights Reserved.