Catering Guide - Marine Biological Laboratory

C A T E R I N G 

A T T H E M A R I N E 

B I O L O G I C A L 

L A B O R A T O R Y

Our Menu W E L C O M E L E T T E R 

M E N U C H A P T E R S : 

A G R E AT S TA R T 

L U N C H T I M E 

L U N C H E O N S A L A D S 

B O U N T I F U L B U F F E T S 

M O VA B L E F E A S T S 

T R AY S A N D D I S P L AY S / H O R S D ' O E U V R E S 

F I N I S H I N G T O U C H E S / B R E A K S 

D I N N E R B U F F E T S 

C U L I N A R Y C L A S S I C S 

M E N U A C C O M PA N I M E N T S 

P L A N N I N G Y O U R E V E N T 

This section will help you plan your event. It contains helpful suggestions as 

well as the procedures associated with planning your next catering event.

Welcome 

From basic coffee services to outdoor events of unlimited numbers, our goal is to provide you with 

a full range of quality and innovation catering services backed by a diverse, service oriented staff 

and a wide range of resources available from our international network. 

As a catering service our main function is food! Our trained professional staff is 

dedicated to providing the highest level of catering services. The quality of your food however, 

does not rest upon the chefs alone. Every member of the catering department receives monthly 

training on food and beverage services, as well as day to day experience on the job. 

This brochure provides you with fresh, contemporary menus. However, this represents only a 

starting point. Our commitment is to customize and create whatever is required to provide your 

guest with an unforgettable experience. 

We look forward to the opportunity to work with you! 

Cheryl Greene Elisabeth McCarthy 

General Manager Catering Manager 

Please contact our catering office with any questions at 508-289-7184 

or by email at catering@mbl.edu

A G R E A T S T A R T 

SUNRISE BREAKFAST 

The menus below are all presented buffet style. However, if a served breakfast is desired, an 

appropriate menu can be customized to fit your needs. All set ups include freshly brewed Green 

Mountain coffee, decaffeinated coffee and hot tea. 

BASIC COFFEE BREAK 

Green Mountain regular and decaffeinated 

coffee, hot water and assorted teas, juice and 

water. 

THE MBL EARLY RISER 

The chef's pastry selection of Danish or muffins 

and bagels with cream cheese, jam and 

butter. Assorted juices and water, Green 

Mountain regular and decaffeinated coffee, 

hot water and assorted teas 

THE MBL JUMP START 

The chef's pastry selection of Danish or muffins 

and bagels with cream cheese, jam and butter 

with a seasonal fruit tray. Assorted juices 

and water, Green Mountain regular and 

decaffeinated coffee, hot water and 

assorted teas 

HEALTHY START 

The seasonal fruit tray with yogurt and granola 

plus the chef's pastry selection of Danish 

or muffins and bagels with cream cheese, jam 

and butter. Assorted juices and water, Green 

Mountain regular and decaffeinated coffee, hot 

water, and assorted teas 

Please see your Catering Director about our Famous 

Cooked to Order Omelet Bar or Create a Breakfast Buffet 

B R E A K F A S T

A G R E A T S T A R T 

SUNRISE BREAKFAST 

The following items can be added on to any of the sunrise breakfast menus to create a custom 

menu for any occasion 

ENTRÉES 

• Assorted quiche (serves 8) 

• Cereal with milk 

• Individual yogurt 

• Scrambled eggs 

• Bacon 

• Sausage links 

• French toast 

• Pancakes 

• Home fried potatoes 

• Lox and condiments with NY bagels 

BAKERY A LA CARTE, BY THE DOZEN 

• Assorted bagels with condiments 

• Assorted donuts 

• Assorted breakfast pastries 

• Assorted muffins 

• Croissants 

• Danish 

• Pecan sticky rolls 

• Cinnamon rolls 

• Apple turnovers 

• Blueberry turnovers 

• Assorted scones 

• Tea breads 

BEVERAGES 

• Iced tea 

• Lemonade 

• Assorted 8oz. canned soft drinks 

• Assorted juices 

• 20oz Water bottle 

• Sparkling water 

• Green Mountain coffee, by the gallon 

• Green Mountain decaffeinated coffee 

• Hot water with assorted teas 

• Hot chocolate packages 

• Hot or cold cider 

(seasonal: one gallon minimum) 

B R E A K F A S T

L U N C H T I M E 

SANDWICH BUFFET OR BOXED LUNCHES 

Our signature specialty sandwiches are priced with a minimum of 10 per order, with up to 3 selections. 

They can be served buffet style or we package these to-go as box lunches for your event. Lunches served 

with condiments, potato chips, cookies, fresh whole fruit and bottled water. 

CAPE COD CHICKEN SALAD 

Chicken salad with cranberries on a wheat 

wrap with condiments, chips, cookies, fresh 

whole fruit and a bottled water. 

CHICKEN CAESAR WRAP 

Our classic grilled chicken Caesar wrap on 

a sun dried tomato wrap, served with 

condiments, chips, cookies, fresh whole fruit 

and a bottled water. 

HUMMUS WRAP 

Roasted red pepper hummus wrapped up in 

a spinach wrap with sliced tomatoes, spinach, 

onions, cucumbers and carrots. Served with 

condiments, chips, cookies, fresh whole fruit 

and a bottled water. 

TOMATO, MOZZARELLA, BASIL 

Flat bread with pesto, sliced tomatoes, fresh 

mozzarella cheese with condiments, chips, 

cookies, fresh whole fruit and a bottled water. 

SWEET BEEF 

Roast beef with caramelized onion and dijon 

mayonnaise on a baguette served with condiments, 

chips, cookies, fresh whole fruit and a bottled water 

ITALIAN 

Salami, ham, provolone, roasted red peppers on a 

French roll with garlic mayonnaise served with, 

condiments, chips, cookies, fresh whole fruit and a 

bottled water 

TURKEY CHEDDAR WRAP 

Turkey and cheddar with honey mustard on an herb 

tortilla, condiments, chips, cookies, fresh whole fruit 

and a bottled water 

PICNIC LUNCH 

Assorted deli sandwiches on choice of sliced bread, 

featuring roast beef, turkey breast, ham and swiss, 

tuna salad, or veggies with condiments, chips, 

cookies, fresh whole fruit and a bottled water 

E X P R E S S L U N C H E S

L U N C H E O N S A L A D S 

LUNCHEON SALADS: (10 PERSON MINIMUM) 

Our signature specialty salads can be prepared with a minimum of 10. We can package these to go with 

you in a box lunch or they can be served buffet style at your event. All luncheon salads include a dinner 

roll with butter, cookies, choice of a soda or water. Ask about our platter options! 

CHEF SALAD 

A bed of mixed greens with julienne ham and 

turkey, cheddar cheese, Swiss cheese, hard 

boiled egg and honey mustard dressing 

CAESAR SALAD 

Fresh cut romaine lettuce with shredded 

parmesan cheese, focaccia, croutons and 

Caesar dressing. 

• Add grilled balsamic chicken breast 

• Add marinated sirloin 

• Add grilled salmon 

• Add grilled shrimp 

• Add any combo of 2 

CHICKEN FAJITA SALAD 

Fresh mixed greens, marinated sliced chicken 

breast, vegetables, tomatoes, shredded 

cheddar cheese and tortilla chips served with 

ranch dressing. 

COBB SALAD 

A bed of mixed greens with turkey, avocado, egg, 

bacon and Swiss cheese served with blue cheese 

dressing 

THAI BEEF AND NOODLE JAZZ SALAD 

Lime marinated beef tossed with lo mein noodles, 

Chinese cabbage, fresh spinach, basil, mint and 

served over a bed of baby greens with Thai 

dressing. 

MEDITERRANEAN PLATE 

Hummus and olive tapanade served with carrot 

and celery sticks and pita wedges. 

BIG GREEK SALAD 

Crisp mixed greens with tabbouleh, roasted red 

peppers, crumbled feta cheese, tomato wedges and 

served with fresh pita bread. 

OPTIONS 

• Add soup du jour 

• Add MBL clam chowder 

• Add pasta salad or potato salad 

L U N C H E O N S A L A D S

B O U N T I F U L B U F F E T S 

(20 PERSON MINIMUM) 

The following buffets have been created with distinctive themes for your event planning 

convenience. All are available at lunch or in the evening. 

SLICERS DELI BUFFET 

Sliced roast beef, ham, turkey, American, 

Swiss and provolone accompanied by pasta 

salad, assorted breads and rolls, relish tray 

with lettuce, tomato, pickles, onion, condiments, 

potato chips, cookies, and soda or bottled 

water 

OPTIONS 

• Pasta salad, potato salad, garden salad and 

Caesar salad. 

SALAD BUFFET 

Chicken salad, tuna salad, and egg salad with 

tossed garden salad of tomatoes, cucumbers, 

red onion and croutons with a choice of two 

salad dressings all accompanied by assorted 

breads and rolls, relish tray with lettuce, 

tomato, pickles and onion, condiments potato 

chips, cookies, and a soda or bottled water 

OPTIONS 

• Add seafood salad 

• Add hummus or roasted veggies 

MONTEREY MARKET SALAD 

Grilled chicken with a southwestern glaze, field 

greens, black bean salad, Monterey jack cheese, 

fresh salsa, guacamole and tortilla chips, served 

with rolls and butter, dessert bars and a soda or 

bottled water. 

ASIAN GARDEN 

Chicken or Salmon with a ginger soy glaze over a 

salad of mixed greens, served with a lo mein 

noodle salad, served with rolls and butter, dessert 

bars and a soda or bottled water. 

OPTIONS 

• Add soup dujour 

• Add MBL clam chowder 

• Add pasta salad or potato salad 

B U F F E T S

M O V E A B L E F E A S T S 

MOVEABLE FEASTS: (25 PERSON MINIMUM) 

The following feasts have been created with distinctive themes for your event planning 

convenience. All are available at lunch or in the evening. 

BASIC BBQ 

Hamburgers, hot dogs, veggie burgers, sliced 

cheese, choice of potato salad or macaroni 

salad, relish tray with lettuce, tomato, pickles 

and onions, condiments, potato chips cookies, 

iced tea and lemonade 

BBQ INHANCEMENTS 

To make your event even more special enhance 

your basic BBQ with the following options: 

• Grilled swordfish • NY sirloin 

• BBQ chicken breast • Corn on the cob 

• Pork ribs • Baked beans 

• Sausage with peppers and onions 

• Kabobs (veggie, seafood or meat) 

• Cooked off premise 

LOBSTER BAKE 

Boiled New England Lobsters with drawn butter, 

served with clam chowder, mussels and clams, 

red bliss potatoes, corn on the cob. Grilled 

chicken breast and tortellini with marinara, cole 

slaw, corn bread and strawberry short cake or 

crisp. 

PLIMOTH DINNER 

Roast turkey with whipped potatoes and gravy, 

country stuffing, vegetable du jour, cranberry sauce, 

rolls and butter. Tossed garden salad with lettuce mix 

tomatoes, cucumbers, red onions and croutons with 

your choice of two dressings. 

Pumpkin pie or cranberry apple pie served with 

coffee, decaffeinated coffee and hot tea or iced tea 

ROMA ITALIAN 

Mixed green salad with Italian dressing and 

antipasto. Choice of two; penne, tri-color rotini or 

rigatoni with marinara sauce, grilled vegetables 

and meatballs or Italian sausage. Served with 

breadsticks, butter, shredded parmesan cheese, 

Italian cookies, coffee or iced tea 

OPTIONS: 

• Add alfredo, meat or pesto sauce 

• Add eggplant parmesan, cheese ravioli, 

or lasagna 

• Add chicken parmesan or shrimp scampi 

C L A S S I C S

T R AY S A N D D I S P L AY S / H O R S D ’ O E U V R E S 

TRAYS AND DISPLAYS, PER PERSON 

• Crudités and dip 

• Cheese and crackers 

• Imported/specialty cheese and 

gourmet crackers 

• Mini rollers sandwiches 

• Fresh seasonal fruit 

• Mexican layer dip with tortilla chips 

• Hummus and olive tapanade 

with homemade pita chips 

• Maine crab dip with French baguettes 

• Chilled shrimp with cocktail sauce 

• Smoked salmon with condiments 

Ask about our hors d’oeuvres packages 

SEAFOOD MARTINI 

Poached calamari, Maine crab meat and 

scallops served in a martini glass dressed with 

olive and pepper vodka, shaken lightly with 

lemon and cocktail sauce finished with a shrimp 

and olive skewer. 

RAW BAR 

Oysters on half shell, shrimp, mussels, clams, 

smoked fish displayed on ice with spicey 

cocktail sauces. 

HORS D’ OEUVRES, 

1 DOZEN MINIMUM PER ORDER 

• Shrimp on a cucumber with Allouette 

• Prosciutto with melon 

• Buffalo mozzarella on a pesto crostini 

• Grilled gorgonzola dates 

• Zucchini rounds with boursin 

• Smoked salmon canapés 

• Antipasto sampler - cheese skewers with 

sausage, olives and tomatoes 

• Meatballs in marinara sauce 

• Miniature quiche 

• Chicken fingers with honey mustard 

or spicy buffalo sauce 

• Asian vegetable spring roll 

• Spanikopita 

• Parmesan artichoke heart 

• Mini chicken quesadilla 

• Maryland style crab cake with remoulade 

• Stuffed mushrooms with traditional or 

crabmeat stuffing 

• Coconut chicken with pineapple chutney 

• Beef or chicken satay with peanut sauce 

• Sesame chicken with Asian dipping sauce 

• Scallops in bacon 

• Citrus grilled shrimp with Tequilla mango sauce 

T R A Y S A N D D I S P L A Y S 

H O R S D ' O E U V R E S

F I N I S H I N G T O U C H E S / B R E A K S 

DESSERT BARS, PER DOZEN 

Have your dessert bars cut into triangles, 

logs and squares to create an attractive platter 

• Chocolate brownies 

• Marble brownies 

• Lemon bars 

• Blonde brownies 

COOKIES, PER DOZEN 

• Chocolate chip 

• Oatmeal raisin 

• Peanut butter drop 

• Chocolate chocolate chip 

• Sugar 

A LA CARTE SNACKS 

• Chips 

• Granola bar 

• Nutri-grain bar 

• Whole fruit 

Ask us about our snacks to go program! 

ESSENTIAL COFFEE BREAK 

Assorted cold beverages (soda or juice, regular 

water and sparkling water), Green Mountain 

regular and decaffeinated coffee, hot water and 

assorted teas 

STANDARD AFTERNOOD COFFEE BREAK 

Assorted cookies with cold beverages (soda or 

juice, regular water and sparkling water), Green 

Mountain regular and decaffeinated coffee, hot 

water and assorted teas 

ICE CREAM SUNDAE BAR, 

25 GUEST MINIMUM 

Includes one 3 gallon tub of ice cream with your 

choice of vanilla, chocolate or strawberry 

Select two sauces from the following: 

• Strawberries 

• Hot fudge 

• Butterscotch 

• Peanuts 

• Crushed oreos 

• Cherries 

• Whipped topping 

• M & M’s 

F I N I S H I N G T O U C H E S

D I N N E R B U F F E T S 

(20 PERSON MINIMUM ) 

The following buffets have been created by our culinary team so you can experience some of 

our local offerings and Cape Cod favorites. These buffet can be customized for your event. 

All are served with freshly brewed Green Mountain coffee, decaffeinated coffee and hot tea. 

THE SWOPE 

• Garden salad with tomatoes, cucumbers 

& topped with dried cranberries, 

crumbled goat cheese and toasted walnuts with 

a cranberry vinaigrette 

• Pan seared salmon served over wilted greens 

• Fresh carved sirloin of beef with bordelaise 

• Tri-colored tortellini with pesto and baby 

vegetables 

• Grilled red bliss potatoes 

• Buttery baby carrots with dill and orange Zest 

• Rolls & butter 

• Dessert: Warm apple and cranberry crisp with 

whipped cream 

THE WHITMAN 

• New England clam chowder 

• Baked chatham scrod encrusted in herb 

crumbs finished with a chive beurre blanc 

• Chicken Santa Monica 

pan seared chicken breast sauteed with 

artichokes, plum tomatoes and black olives 

• Basil orzo 

• Broccoli 


• Dessert: Carrot Cake with cream cheese frosting 

THE STARR 

• Crisp romaine Caesar salad with homemade 

croutons and Asiago cheese 

• Grilled sirloin steak with a wild mushroom 

demi-glace 

• Fresh domestic swordfish with a chive lemon 

butter, garnished with tropical salsa 

• Garlic whipped potatoes 

• Grilled vegetables 


• Dessert: New York style cheesecake with 

fresh berries 

THE FALMOUTH 

• Fresh Boston bibb lettuce salad topped with red 

onions, strawberries and candied pecans topped 

with a poppy seed dressing 

• Skewered and grilled sea scallops with a lemon 

tarragon butter 

• Garden herb marinated chicken breast grilled 

and served with a basil au jus and pickled 

summer onions 

• Cumin scented grilled corn on the cob 

• Wild rice with leeks 


• Dessert: Fresh individual strawberry shortcakes 

topped with whipped cream and shaved 

chocolate. 

B U F F E T S

BEEF 

PORK 

POULTRY 

C U L I N A R Y C L A S S I C S 

For an event that requires a more formal atmosphere, we suggest a served meal. Each menu item includes 

a choice of salad with dressing, choice of two accompaniments, fresh baked rolls and butter, fresh brewed 

coffee, decaffeinated coffee, hot tea, iced tea and choice of dessert. Contact Catering Office for pricing 

your event. 

FILET MIGNON 

Beef Tenderloin filet with your choice of sauce 

STEAK AU POIVRE 

Delicious beef tenderloin served with a classic 

brandy sauce with green peppercorns 

SOUTHWESTERN GLAZED PORK LOIN 

Carved and served with a zesty chipotle 

pepper sauce 

CHICKEN PICCATA 

Boneless breast of chicken lightly sautéed and 

served in a light lemon sauce with capers 

CHICKEN CORDON BLEU 

Boneless breast of chicken rolled with imported 

ham and Swiss cheese 

CHICKEN MARSALA 

Our classic chicken marsala served with a rich 

mushroom and marsala wine sauce topped 

with fresh parsley 

ITALIAN CHICKEN 

Boneless breast of chicken seasoned with Italian 

marinade and grilled 

SEAFOOD 

VEGETARIAN 

SHRIMP SCAMPI 

Shrimp sautéed with fresh herbs and garlic 

served over pasta 

BROILED SALMON WITH DILL BUTTER 

Salmon fillet broiled to perfection served 

with dill butter 

SEAFOOD TRILOGY 

Scallops, shrimp and scrod served with a 

light wine sauce in a casserole 

CAPE COD SCROD 

A local favorite topped with lemon herb 

bread crumbs 

VEGETABLE NAPOLEON 

Napoleon with Portobello mushroom, 

eggplant, peppers, zucchini and yellow 

squash 

VEGETARIAN LASAGNA 

Lasagna noodles layered with fresh ricotta 

mozzarella and parmesan cheese topped 

with marinara sauce 

CAPE COD STUFFED PORTOBELLO 

Portobello mushroom caps stuffed with 

chevre cheese, orzo and fresh basil 

C L A S S I C S

M E N U A C C O M P A N I M E N T S 

Menu accompaniments for lunch and dinner. All meals include one salad, one 

vegetable, one starch and one dessert. 

SALADS 

TOSSED GARDEN SALAD 

A fresh mix of lettuce with tomatoes, 

cucumbers, red onion and croutons and 

your choice of dressing 

CAESAR SALAD 

Romaine lettuce with parmesan cheese, 

garlic croutons and creamy Caesar dressing 

FRESH MESCLUN 

Baby vegetables with balsamic vinaigrette 

BABY SPINACH SALAD 

Topped with onions, candied pecans, gorgonzola 

and pears with a zinfandel vinaigrette 

ON THE SIDE - SELECT TWO 

• Baked potato served with butter sour cream 

and chives 

• Country mashed potatoes 

• Oven roasted garlic potatoes 

• Baked sweet potatoes 

• Rice pilaf 

• Long grain and wild rice 

• Fresh broccoli spears 

• Asparagus spears (seasonal) 

• Fresh zucchini with garlic and basil 

• Green beans with almonds 

• Baby carrots 

CAKES & PIES 

• Chocolate cake 

• Carmel granny apple 

• Angel food cake with 

seasonal berries 

• Cheesecake with 

strawberries 

• Carrot cake with 

cream cheese frosting 

• Tiramisu 

• Boston cream pie 

• Pumpkin pie 

• Key Lime pie 

• Lemon meringue pie 

• Apple cranberry pie 

• Seasonal crisps (apple, cranberry and peach) 

M E N U A C C O M P A N I M E N T S

Planning Your Special Event 

CATERING GUIDELINES 

Reservations & Planning Your Function 

Prior to contacting Sodexo about your event, you must reserve the space and time for your function 

with the Conferencing Office. The phone number is (508) 289-7214. 

After booking the function with the Conferencing Office, contact, the Catering Manager at Sodexo to 

discuss the menu and service details at (508) 289-7184 or catering@mbl.edu. We request that dining 

service reservations be booked at least five (5) days in advance. This allows us enough time to order 

product and schedule personnel to cater your event properly. 

What Information is Needed 

• The department/organization sponsoring the function 

• Description of the event (i.e. coffee break, reception, deli lunch, ect.) 

• Day, date and time (start to finish) 

• Location and confirmed reservation 

• Estimated number of guests 

• Type of menu and your budget 

• The account number and responsible person 

• Set-up details (i.e. location of table, linen, flowers, etc.) 

• Special dietary needs 

• Is it a special occasion? 

• Reserved seating needed? 

• Follow-up date for confirmation and guaranteed number 

There may be additional charges for extra costs incurred by Sodexo as a result of last minute bookings 

(less than 72 hours preceding your function). However, we will be prepared to serve a full five 

percent (5%) over the guaranteed number. Any audio or video set-ups need to be arranged through the 

Conferencing Office.


Scheduled Time: 

It is our desire to serve you promptly at the selected hour. The holding of food at serving temperature 

for prolonged periods often lessens the item’s appeal & quality. Your cooperation is appreciated. 

Billing Procedures: 

Sodexo requests the MBL account number and an e-mail confirmation from the Conferencing Office 

before an event can be catered. You will be charged for the guaranteed number or actual number of 

guests, whichever is higher. The guaranteed number must be given to Sodexo 72 hours before the start 

of the function. 

Pricing: 

Pricing is based on our standard professional service on the MBL campus during regular operating 

hours. Prices for catered events include the cost of the food set-up, service, breakdown and clean-up 

by Sodexo catering crew. It may not include the room set-up charge which can range, on average, 

$50.00 to $500.


Additional Charges: 

Due to the varying levels of service required by our customers and clients, occasionally it is necessary to 

charge for additional services. These additional charges may be included but not limited to the following: 

• Location - Some off premises catering sites are difficult for food and equipment delivery, especially 

when the meal is to be served on china. Lack of set-up space and facilities such as easily accessible 

running water can also cause difficulties. Functions, catered in the usual MBL spaces will be quoted at the 

standard price. Events scheduled in unusual locations will be considered individually 

• Minimum Orders and Numbers - We require a minimum order of 15 people or $25.00 on all catered 

events. Some of the services offered also require a minimum number of guests and are noted as such. If 

you cannot meet the minimum number required, in some cases we may be able to cater the function for 

an additional charge. We also offer a “Casual Catering Menu” * for small budget events. 

• Lengthy Meetings Following Catered Events - When your catered event is followed by a program or a 

meeting, we must keep our crew until after the conclusion of your program to clear tables and reset the 

room. For this reason an additional charge may be necessary to cover the expense of extra labor 

• Special Set-Ups - All quoted prices typically include basic linens and all necessary dishware and 

service ware. In the case of unusually large events or those requiring special dishware, or linens, there 

may be additional charges to cover the cost of rental items. If floral centerpieces or elaborate 

decorations are requested there may also be extra costs. These additional charges will be confirmed 

prior to the event.


Delivery fees 

There is no delivery fee for catering services with in MBL. Deliveries outside the community will be subject 

to a $50 dollar or 10% delivery fee, which ever is greater, not to exceed $150.00. 

Alcohol policy 

All alcoholic beverages must be served by our personnel, and consumed in designated areas. Proof of 

age will be required. Sodexo reserves the right to refuse service of alcoholic beverages to any person. 

All personnel have completed the TIPS Training program for service. There is no charge for bar setups in 

Swope. A $100 fee for bars setup off premise or outside of Swope with glassware. 

Attendants 

To ensure that your event is a success, catering staff will be provided for all served meals and buffets 

during the first two hours of service. If additional time is needed, a fee of $20 per attendant for one 

hour minimum will be applied. We recommend that you have an attendant for all receptions and breaks 

for every 40 guest. 

Catering Equipment 

As the host of the catered event, you are responsible for the equipment we have provided for the service 

of your catered event. Any missing or damaged catering equipment of supplies will be charged to your 

account at replacement costs. In the occurrence of a very large event, specialty equipment may need to 

be rented. We can provide this for you at an additional charge.


China Charges 

Our catering department provides high quality plastic products as our standard, unless otherwise 

requested. We also offer china service for any event at an additional charge, please contact the 

Catering Office for these prices. 

Linens and Skirting 

We will provide linens and skirting for food and beverage tables at no charge. If you would like linen 

to be placed on guest’s tables for receptions, breaks, meeting tables and boxed lunches there will be a 

$5.00 fee for each tablecloth. Other tables may be skirted and covered at $ 5.00 per tablecloth and 

$25.00 per skirt. The same applies to registration tables, name tag, head tables and any additional 

table that will not be directly used for setup. Specialty linens are available upon request for an 

additional charge. 

Floral Charges 

We will be happy to order, receive and handle specific floral arrangements for you. For decorative 

requests an additional fee will be determined in accordance with your specific needs. 

Food Removal Policy 

Due to health regulations, it is the policy of Sodexo services that excess food items from events cannot be 

removed from the event site. Items purchased for pick up should be properly stored prior to the event and 

removed and disposed of by the host of the event. 

Late and minimum charges 

There will be a minimum charge of $15.00 for beverage orders and $40.00 for food orders, which may 

not including the delivery fees. Arrangements for orders less than the minimum amount can be made if 

they are picked up during office hours.

Catering Guide - Marine Biological Laboratory

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