Griffis Faculty Club

Catering and Special Events

Griffis Faculty Club

Small Plates and Canapes Buffet Style

Tapas Station Fall - Winter 2020-2021

Tapas Offerings 

(Select up to 5 Options- one hour $15.00pp)

  Seafood:

Bacon Wrapped Scallop Brochette

 Grilled Pulpo Skewer, Red Pepper Aioli

Sautéed Shrimp al Ajillo

Miso Glazed Black Cod, Seaweed Salad

Citrus Crab Salad in Cucumber Cup

Meat:

Lamb Samosa Triangle, Cilantro Dip

Beef Negimaki, Grilled Scallion

Chorizo Empanada, Salsa Verde

Lamb and Feta Flatbread

Kalua Pig Empanada

Guajillo Chicken & Plantain Skewer

Goat Cheese, Apricot Jam, Cured Spanish Chorizo Crostini

 

Vegetarian:

Roasted Squash, Sage & Pine Nut Bruschetta

 Crispy Polenta Cake, Blue Cheese Mousse, Smoked Tomato Compote

Spanakopita

Potato and White Truffle Croquettes

Crispy Artichoke and Goat Cheese Fritters

Porcini Mushroom Arancini, Lemon-Black Pepper Aioli

Green Chili Arepas, Tomato Jam

Fire Roasted Vegetable Empanada

***

 

Chef Attended Station (1 hour) *

*The following add- on stations are meant to accompany chef attended, hors d’oeuvres, tapas, sandwich buffets or salad buffets. If ordering more than one station then the pricing will remain as written.   If ordered without complementary items, there is an additional charge of $15.00pp

 

Carving Stations

Served on Small Plates

 

Prime New York Strip

                                Asiago Creamed Spinach, Truffles

                              Fingerling Potatoes, Port Wine Sauce

$22.00pp

 

 Herb Crusted Beef Tenderloin

Thyme Roasted Root Vegetables, Rainbow Chard, Balsamic Demi

$22.00pp

 

Cider-Herb Brined Turkey Breast

Whipped Butternut, Roasted Brussel Sprouts, House Made Cranberry Sauce,

Lemon-Sage Gravy

$15.00pp

            

Fennel Crusted Pork Tenderloin

Roasted Broccoli Rabe, Lemon Roasted New Potato, Romesco Sauce

$18.00pp

 

Lemon-Herb Marinated Rack of Lamb

Toasted Orzo and Zucchini Salad, Cucumber-Mint Tzatziki Sauce

$21.00pp

  

Veggie “Beef” Wellington

Impossible Meat, Roasted Wild Mushrooms, Cremini Demi

$20.00pp 

Add-On Stations*

*The following add- on stations are meant to accompany chef attended, hors d’oeuvres, tapas, sandwich buffets or salad buffets. If ordered without complementary items, there is an additional charge of $15.00pp

Pasta Small Plates

Choice of Two Pastas; includes Garlic Bread and Caesar Salad

Choose Two

Baked Ziti with Italian Sausage, Torn Basil

Creamy Shrimp Fettucine Alfredo with Spinach

Sweet Potato Gnocchi, Sage & Brown Butter

Wild Mushroom Ravioli, Truffle, Manchego, Thyme Beurre Blanc

$20.00pp

  

Global Noodle Small Plates

Vietnam:  Chilled Vermicelli Noodle Salad, Thai Basil, Mint, Cucumber, Jalapeno Chili-Lime Dressing.

China:  Chicken Lo Mein, Shiitake, Broccoli, Red Pepper, Sesame-Ginger

Thailand:  Shrimp Pad Thai, Cilantro, Peanut, Egg, Scallion, Carrot

Japan:  Chilled Soba Noodle Salad, Scallion, Red Pepper, Edamame, Scallion, Crispy Tofu

$18.00pp

 

Fajita Station

Choice of two: Includes Tortilla Chips & Guacamole, Flour Tortillas, Rice & Beans

Choose Two

Marinated Grilled Skirt Steak Fajitas

Chipotle Chicken Fajitas

Cilantro Shrimp Fajitas

Pork Tenderloin Fajitas

Mushroom-Chili Fajitas

$19.00pp

2020 Fall & Winter Buffet Options

Please pick two salads from the list below

Salad Choices:

Greek Salad, Olives, Red Onion, Feta, Tomatoes, Cucumber, Pepperoncini

Cured Lemon Caesar Salad

Roasted Sweet Potato, Pear, Pecan, Gorgonzola & Baby Spinach Salad, Sherry-Herb Dressing

Celery Root, Cabbage, Apple Slaw, Toasted Walnut, Pomegranate, Lemon-Poppy Seed Dressing

Baby Arugula, Roasted Tomato, Charred Corn, Cucumber, Cornbread Croutons, Sherry Dressing

Baby Arugula Salad, Pear, Raspberry, Pistachio,

Creamy Cider Dressing

Baby Kale Salad, Roasted Butternut, Farro, Toasted Almond,

Cranberry Dressing

Beet and Watercress Salad, Fennel, Citrus, Goat Cheese

Shredded Kale, Manchego, Radish,

Whole Grain Mustard-Poppy Dressing

Baby Gem Wedge Salad, Radish, Tomato, Blue Cheese,

Green Goddess

 Orecchiette Pasta Salad, Wild Mushroom, Asiago,

Roasted Garlic-Thyme Dressing

Wild Rice Salad, Dried Cranberry, Toasted Walnut,

Charred Red Onion, Thyme-Lemon Dressing

 

Meat Selections

Please pick two proteins from the list below.

This list below includes meats, poultry, and seafood items.

 

Meat Selections:

Grilled Sirloin, Truffle Parsnip Puree, Mustard Green, Balsamic Demi

Sliced Pan Skirt Steak, Steak Fries, Braised Mustard Greens, au Jus

Filet of Beef, Creamed Spinach, Crispy Potato Latke, Balsamic Demi

Grilled Skirt Steak Chimichurri, Caramelized Peppers, Onions,

Fried Tostones

 Filet Tips Bourguignon, Mushrooms, Pearl Onions,

Buttered Egg Noodles

Guinness Braised Short Ribs, Thyme Roasted Root Vegetables, Charred Onion

Roast Herb d’ Provence Seasoned Pork Loin, Späetzle,

Apple Onion Gastrique

Rosemary Pesto Crusted Rack of Lamb, Sweet Potato Puree, Roasted Radish, Shallot-Fig Jus

Hawaiian Kalua Pulled Pork

 

Poultry Selections:

Seared French Cut Chicken Breast, Whipped Potato Puree, Seasonal Roasted Vegetables, Fennel-Anise Jus

Tuscan Chicken, Wild Mushroom, Sun-Dried Tomato, Soft Polenta, Creamy Roasted Garlic Sauce

Chicken Tikka Masala, Steamed Basmati Rice, Cilantro Chutney

Chicken & Root Vegetable Pot Pie, Thyme, Puff Pastry Crust

 Seared Hudson Valley Duck Breast, Roasted Brussel Sprouts, Creamy Polenta, Spiced Cider Demi

 Crispy Duck Breast, Farro & Butternut Pilaf, Lavender Roasted Baby Carrots,

Dry Rubbed Bone in Chicken, Rice and Beans, Mango Salsa

 

Seafood Selections:

Pan Roasted Salmon, Chipotle Rubbed Butternut,

Avocado Tomatillo Salsa

Coriander Crusted Tuna, Soy-Ginger Soba Noodles, Bok Choy

Seared Arctic Char, Yukon Artichoke Hash,

Black Olive & Orange Relish

Grilled Lemongrass Striped Bass Filet, Coconut Curry,

Kaffir Lime, Ginger Basmati

Seared Scallops, Blistered Shishito Peppers, Smoked Fingerlings, Shallot Confit, Meyer Lemon Reduction

Seared Halibut, Spaghetti Squash, Bursted Cherry Tomato,

Saffron Fume

Grilled Octopus, Potato Confit, Gigante Beans, Frisee,

Charmoula Sauce

 Blackened Shrimp, Coconut Rice, Pineapple Serrano Salsa,

Grilled Scallion

 Seared Snapper, Saffron Risotto, Seasonal Roasted Vegetables

Vegetarian Choices:

Please select one option

Gnocchi, Wild Mushroom, Butternut,

Toasted Pumpkin Seed, Parmesan

 Panko Crusted Fried Ricotta Ravioli, Charred Tomato Vinaigrette, Baby Arugula, Fennel

Tri-Color Cheese Tortellini Alfredo Roasted Vegetables

Roasted Butternut & Sage Risotto, Ricotta Salata

Vegetarian Impossible “Beef” Wellington, Mushroom Duxelle

 Crispy Tofu Poke, Wakame, Steamed Rice, Wasabi-Yuzu

Baked Spinach Stuffed Portabellas

Quinoa Stuffed Summer Squash, Red Pepper Coulis

Eggplant Parmesan

Curried Cauliflower & Chickpea Tikka Masala

Desserts:

Please select two options:

German Chocolate Cake

Black Forest Cake

Chocolate Truffle Cake

Chocolate Raspberry Cake

Red Velvet Cake

Carrot Spice Layer

Marble Cheesecake

Cannoli Cake

Tiramisu

Bailey’s Espresso Cream

Apple Crumb Pie

Coconut Custard Pie

Chocolate Layer Cake

Strawberry Shortcake

 

Cost per person is $55.00 for lunch (11am-3pm)

Cost per person is $65.00 for dinner (4pm-9pm)

The cost per person is based on two item (2) selections from each course listed above. 

 

An additional appetizer, entrée and/or dessert option may be selected at an additional cost of $5.00 per person per selection.

 

Each meal is accompanied by coffee and tea service. 

Wine may be added to any meal package for an additional cost.

 

* Alternate selections and customized menus available upon request

* Minimum of fifteen guests

All carving stations require a Chef fee of $50.00

per station.

Walter Revels Café Assistant Chef

Joseph Bachmann Executive Chef