PDF Catering Menu - Stanford University

Catering Menu

(650) 926-2650 hospitality.stanford.edu culinary-arts@stanford.edu FAX (650) 926-5066

COFFEE SERVICE

Coffee Service Options

Regular OR Decaf Coffee Tote . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12/tote Served with Hot Cups and Lids, Regular Sugar, Sweeteners, Creamers, Stir Sticks, and Beverage Napkins (Serves 6-8 Cups, for Pick-Up Only)

Hot Water Tote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12/tote A selection of teas, apple cider, and hot cocoa served with Hot Cups and Lids, Regular Sugar, Sweeteners, Creamers, Stir Sticks, and Beverage Napkins (Serves 6-8 Cups, for Pick-Up Only)

Starbucks Single Coffee Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . $3/pp Half Day Conference Coffee Service Package . . . . . . . . . . . . . . . . . . . . . $6/pp

Coffee is maintained for half day, 4 hour period All Day Conference Coffee Service Package . . . . . . . . . . . . . . . . . . . . . $10/pp

Coffee is maintained all day, 8 hour period

Coffee Service comes with Starbucks Regular and Decaf Coffee, Hot Water with Assorted Tea Bags and Hot Cocoa. Served with Regular Sugar, Sweeteners, Creamers, Stir Sticks, Hot Cups and Lids, and Complimentary Buffet Table Linen.

(650) 926-2650 hospitality.stanford.edu culinary-arts@stanford.edu FAX (650) 926-5066

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In our efforts to sustain a seasonal menu, sometimes substitutions may be required.

BREAKFAST SELECTIONS

The Harvest Classic Breakfast. . . . . . . . . . . . . . . . . . . . . $7/pp

Assorted Muffins and Scones Individual Assorted Yogurts Whole Fruit Starbucks Single Coffee Service Includes Regular and Decaf Coffee,

and Hot Water with Assorted Tea Bags and Hot Cocoa. Served with Regular Sugar, Sweeteners, Creamers, and Stir Sticks

The Harvest Premium Breakfast . . . . . . . . . . . . . . . . . . $10/pp

Assorted Muffins and Scones Individuals Assorted Yogurts Fresh Sliced Fruit (seasonal) New York Style Bagels with Assorted Cream Cheese Freshly Squeezed Orange Juice Starbucks Single Coffee Service Includes Regular and Decaf Coffee,

and Hot Water with Assorted Tea Bags and Hot Cocoa. Served with Regular Sugar, Sweeteners, Creamers, and Stir Sticks

The Harvest Deluxe Breakfast (15 person minimum) . . . . . . . . . $15/pp

Assorted Muffins and Scones NY-Style Bagels served sliced with Butter, Jellies, and Assorted Philly Cream Cheeses Smoked Hickory Bacon OR Breakfast Sausage Links Monterey Jack Cheese and Swiss Cheese Scrambled Eggs Freshly Squeezed Orange Juice Starbucks Single Coffee Service Includes Regular and Decaf Coffee,

and Hot Water with Assorted Tea Bags and Hot Cocoa. Served with Regular Sugar, Sweeteners, Creamers, and Stir Sticks

Breakfast To-Go (Harvest Caf? Pick-up)

Morning pastry orders must be placed a minimum of 24 hours in advance. Includes complimentary paper linen

Assorted Danish, Bagels, Muffins OR Scones (per dozen) . . . . . . . . . . . . . . . . $19 Donuts (assorted, per dozen) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15 Whole Fruit (per dozen) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12

(650) 926-2650 hospitality.stanford.edu culinary-arts@stanford.edu FAX (650) 926-5066

In our efforts to sustain a seasonal menu, sometimes substitutions may be required.

3

SANDWICHES, SALADS, AND MORE

Caf? Sandwich To-Go (Harvest Caf? Pick-Up) . . . . . . . . . . . . . . $10/pp

2 Sandwiches, 2 Salads, 1 Dessert

The Harvest Classic Lunch . . . . . . . . . . . . . . . . . . . . . . $12/pp

2 Sandwiches, 2 Salads, 1 Dessert, Water Cambro Service

The Harvest Premium Lunch . . . . . . . . . . . . . . . . . . . . . $15/pp

3 Sandwiches, 2 Salads, 1 Dessert, Assorted Soda & Water Cambro Service

Sandwiches: Turkey and Swiss Cheese with Herbed Lemon Aioli on Foccacia Bread Turkey and Swiss Cheese with Cranberry Aioli on Five Grain Sliced Bread Chicken Salad with Butter Lettuce on Foccacia Bread Cilantro Chicken with Chipotle Aioli and Queso Fresco Roast Beef with Caramelized Onions and Grain Mustard Spread on Foccacia Bread Ham and Cheese with Dijon Mustard on Five Grain Sliced Bread California Club with Smoked Turkey, Bacon, Cheddar Cheese, Avocado, Lettuce, and Tomato Egg Salad with Butter Leaf Greens on Marble Rye Tomato, Fresh Mozzarella, and Olive Tapenade Portabella Mushroom with Avocado, Alfalfa Sprouts, and Garlic-Parsley Aioli

Salads: Mixed Green Salad with Dressing Caesar Salad Arugula Salad with Roasted Red Peppers, White Beans, and Red Onion with Red Wine Vinaigrette Spinach Salad with Lemon Sour Cream Dressing, Marinated White Button Mushrooms and Frisee Orzo and Green Bean Salad with Mixed Herb and Tomato Dressing Curried Yogurt Potato Salad Seasonal Diced Fruit

Desserts: Freshly Baked Assorted Cookies Double Fudge Brownies Lemon, Raspberry, or Wonder Bars Assortment

(650) 926-2650 hospitality.stanford.edu culinary-arts@stanford.edu FAX (650) 926-5066

4

In our efforts to sustain a seasonal menu, sometimes substitutions may be required.

SANDWICHES, SALADS, AND MORE

Farmers Market Fresh To-Go (Harvest Caf? Pick-Up) . . . . . . . . . $10/pp

1 Hearty Salad, Sliced Grilled Chicken Platter, Artisan Breads, 1 Dessert

Farmers Market Classic Salad Lunch . . . . . . . . . . . . . . $12/pp

1 Hearty Salad, Sliced Grilled Chicken Platter, Mixed Greens Salad with Balsamic Dressing, Artisan Breads, 1 Dessert, Water Cambro Service

Farmers Market Premium Salad Lunch . . . . . . . . . . . . . $15/pp

2 Hearty Salads, Sliced Grilled Chicken Platter, Mixed Greens Salad with Balsamic Dressing, Artisan Breads, 1 Dessert, Assorted Soda & Water Cambro Service

Hearty Salads: Artichoke and Hearts of Palm Salad Spinach Salad with Lemon Sour Cream Dressing, Marinated White Button Mushrooms, and Frisee Chopped Romaine, Radicchio, Hearts of Palm, Corn, and Black Beans with a Citrus Dijon Dressing Mache, Endive, and Red Oak Lettuces with Oranges and Blue Cheese Butter Lettuce with Grapefruit, Jicama, Orange Segments, Shaved Fennel, and Cilantro Vinaigrette Arugula Salad with Roasted Red Peppers, White Beans, Red Onion, and Red Wine Vinaigrette Rotini Pasta Salad with Walnuts, Blue Cheese, and Mixed Herb Vinaigrette Rainbow Pasta Salad with Olives, Capers, Onions, Arugula, and Golden Balsamic Vinaigrette Classic Bread Salad with Black Olive Tapenade tossed with Capers, Tomatoes, Basil, and Mozzarella Three-Bean Salad tossed with Scallions, Red Onion, and Red Wine Vinaigrette Soba Noodle Miso Salad with Julienne Vegetables Curried Lentil Salad served with Cherry Tomatoes, Celery, Peppers, and Onion

Desserts: Freshly Baked Assorted Cookies Double Fudge Brownies Lemon, Raspberry, or Wonder Bar Assortment

(650) 926-2650 hospitality.stanford.edu culinary-arts@stanford.edu FAX (650) 926-5066

In our efforts to sustain a seasonal menu, sometimes substitutions may be required.

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