Seasonal Catering Menu
Seasonal Catering Menu
Seasonal Catering Menu
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Jalapeño Marinated Tenderloin<br />
Curry Seared Scallops with Corn Confetti<br />
Our talented catering culinarians have taken advantage of Spring flavours by creating delightfully new dishes featuring the best of the season. These<br />
delicious dishes are available only for a limited time. Contact our catering department to schedule your next event with delicious food and impeccable<br />
service. To place an order or speak with the catering department please call (660)543-4440, email: Sodexo<strong>Catering</strong>@ucmo.edu or order on-line at:<br />
ucmo.catertrax.com<br />
APPETIZERS<br />
Our catering department provides china serviceware as a standard for all our events in the<br />
Elliott Union. Eco-friendly serviceware or china for all other locations is available upon<br />
request for a nominal charge. Minimum 3 dozen per order.<br />
Black Currant & Brie Crostini<br />
French Baguette toasts topped with Creamy Brie, Black Currant jam and Chervil.<br />
Curry Seared Scallops with Corn Confetti<br />
Curry seared Scallops over Corn Confetti, festively presented on a Corn Lime<br />
Edible Spoon and finished with a touch of Vanilla Crème.<br />
ENTRÉES<br />
All Entrées are served with a House Salad and<br />
Dressing, Artisan Rolls, Butter, Coffee, Decaffeinated<br />
Coffee, and Assorted Teas with Hot Water, Iced Tea<br />
and Iced Water.<br />
Jalapeño Marinated Tenderloin<br />
Beef Tenderloin Marinated in a Jalapeño Ginger<br />
Herb Sauce and served with Prosciutto wrapped<br />
Asparagus; Truffle infused Mashed Potatoes and<br />
drizzled with Papaya and Mango Puree.<br />
Prosciutto Wrapped Asparagus<br />
Tender Asparagus rolled in shaved Prosciutto.<br />
SOUP & SALADS<br />
A Cup of Soup and Entrée Salad served with assorted Artisan Rolls, Parmesan Crisps,<br />
Butter and Coffee, Decaffeinated Coffee, and Assorted Teas with Hot Water, Iced Tea and<br />
Iced Water.<br />
Lemon Chicken,<br />
Couscous, Minted Carrots<br />
Tender Breast of Chicken Braised with Lemon<br />
and traditional spices accompanied with<br />
Couscous and sliced Carrots simmered with<br />
Cinnamon, Cumin, Ginger, Glazed with Honey<br />
and Lemon Juice and served with Sweet Mango<br />
Chutney.<br />
Creamy Potato Soup<br />
& Strawberry Salad<br />
with Balsamic Chocolate<br />
A cup of creamy Potato Soup loaded<br />
with Celery, and Onions accompanied<br />
with a salad of Spicy Arugula tossed<br />
with crunchy Cucumbers, fresh ripe<br />
Strawberries and distinctive Blue Cheese.<br />
Tomato Bisque with Fresh<br />
Basil & Brisket Salad<br />
A cup of Low Sodium Vegetable Broth<br />
simmered with chunks of Tomatoes,<br />
Onions, Celery and Carrots and finished<br />
with Fresh Basil. A salad of Smoked<br />
Brisket on a bed of Romaine with a Black<br />
Bean & Corn Relish and Grape Tomatoes<br />
with a Southwest Ranch Dressing.<br />
French Onion Soup with<br />
Parmesan Croutons &<br />
Iceberg Lettuce Wedge<br />
with Blue Cheese<br />
A cup of Sweet White Onions<br />
simmered in rich Chicken and Beef<br />
broth served with a Parmesan<br />
Croutons accompanied by a light<br />
& crunchy wedged Iceberg<br />
Lettuce, red onion, hard-cooked<br />
eggs, and crumbled Bacon topped<br />
with Blue Cheese Dressing.<br />
Available without Bacon.<br />
Wellness Item<br />
Blackened Pacific Cod Loin Verde<br />
with Tomato Watercress Salad<br />
A bold flavor of Blackened Pacific Cod<br />
accompanied by a Verde Sauce contrasted by<br />
a colorful Tomato Watercress Salad and<br />
garnished with crispy Tortilla strips.<br />
Grilled Herb Polenta, Mushroom<br />
Ragout & Grilled Fresh Asparagus<br />
Portobello Mushroom Ragout served over grilled<br />
Herbed Polenta and Parmesan Cheese with<br />
grilled Fresh Asparagus Spears.<br />
Spring <strong>Catering</strong> Specials are available<br />
through April 2013.
Himalayan Mango Clouds<br />
Dark Chocolate Mousse with Caramel Nibs<br />
FEATURING<br />
Immerse in one of our China themed menu selections that<br />
can be added to your buffet.<br />
Pepper Crusted Tuna on Wonton Chip<br />
with Chive Crème Fraîche & Wasabi Roe<br />
Pepper crusted Tuna served on a crispy Wonton Chip dolloped<br />
with a Chive Crème Fraîche and garnished with a Wasabi Roe.<br />
Szechuan Beef Stir Fry and Jasmine Rice<br />
with Ginger<br />
Stir-Fried Beef, Onions, Red Peppers, and Poblano Peppers in<br />
a Spicy Szechuan Sauce; steamed Chinese-Style Sticky Rice<br />
Infused with Fresh Ginger.<br />
Himalayan Mango Clouds<br />
Heavenly light Mango Mousse garnished with Whipped Cream<br />
and diced Mango.<br />
Sodexo <strong>Catering</strong><br />
(660) 543-4440<br />
Email: Sodexo<strong>Catering</strong>@ucmo.edu<br />
On-line ordering address:<br />
ucmo.catertrax.com<br />
NOURISHING THE BODY,<br />
MIND AND EARTH<br />
Select five of our featured items to be served reception-style<br />
or as healthy boxed lunches. Our Nourishing the body, mind<br />
and earth boxed lunch offer includes delivery, linen-draped<br />
service tables, set-up and clean-up. Either way, your guests<br />
enjoy a delicious meal.<br />
Power Boxed<br />
Artichoke Tapenade<br />
Green Olive Tapenade<br />
Sun-Dried Tomato Olive Tapenade<br />
Black Olive & Mushroom Tapenade<br />
Mascarpone<br />
Hummus<br />
Celery Sticks<br />
Cluster of Grapes<br />
Pita Chips<br />
Bagel Chips<br />
A SPRING INDULGENCE FOR A<br />
RECEPTION, LUNCH OR DINNER<br />
Experience a spring indulgence to add onto an afternoon reception or evening delight!<br />
Wellness Item<br />
Dark Chocolate Mousse<br />
with Caramel Nibs in a Glass<br />
A dark Chocolate Mousse prepared with Half<br />
and Half Cream and piped into a Coffee Cup<br />
and sprinkled with Caramelized Cocoa Nibs.<br />
Red Berry Yogurt Mousse<br />
A Raspberry Gelée with diced Strawberries<br />
piped into a cup that is topped with a<br />
Raspberry Mousse prepared with Plain<br />
Yogurt and Whipped Cream and garnished<br />
with a Raspberry.<br />
Lemon Meringue Tart<br />
A delicious combination of a mini crust tart<br />
infused with a lemon paste and topped with<br />
Meringue.<br />
Red Berry Yogurt Mousse<br />
Spring <strong>Catering</strong> Specials<br />
are available<br />
through April 2013.
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