Campus Dining at St. Ambrose University
Catering Services - Served Dinners
Dinner
Served dinners are served with a choice of tossed, Caesar or spinach salad, dinner rolls, and include Beverage.
Don’t forget our Classic Desserts…a perfect end to a fantastic meal.
Pancetta Wrapped Pork Tenderloin
Pancetta wrapped pork tenderloin served with garlic whipped potatoes & seasoned green bean medley.
Chicken Roulade
Tender chicken breast rolled with ham, spinach, and mushrooms, finished with caramelized onion sauce. Served with garlic snow peas and saffron rice.
Pan Roasted New York Strip
Pan roasted NY Strip served with rosemary-garlic roasted red potatoes, fresh confetti beans, balsamic, tomato, fennel relish.
Spicy Herb Encrusted Salmon
Fresh salmon filets, with honey teriyaki glaze, served with mushrooms & wild rice.
Tomato-Basil Chicken
Herb roasted chicken breast topped with fresh mozzarella cheese and a light tomato-basil sauce. Served with pesto mashed potatoes and grilled seasonal squash.
Roast Prime of Beef
Roast prime of beef, slow cooked, accompanied by au jus, creamed horseradish, served with roasted fingerling potatoes, peas & pearl onions, and Yorkshire pudding. (8oz. or 16oz. Cut)
Vegetarian Entrees
Grilled Vegetable Stack
Grilled, Pesto marinated vegetable stack with crumbled Gorgonzola and Balsamic vinaigrette.
Eggplant Parmesan
Lightly breaded eggplant, baked in marinara and topped with mozzarella cheese, served with fresh pasta and sautéed zucchini.
Spaghetti Squash Primavera
Assortment of seasonal julienne vegetables tossed with spaghetti squash and a roasted red pepper cream sauce.
Vegan Entrees
Pecan – Wild Rice Loaf
Fresh pecan and carrot pate, mixed with sprouted mung beans, wild rice, red bell peppers, shallots, basil and cilantro. Topped with Orange-Cranberry Sauce.
Vegetable Kebabs
Fresh portabello mushrooms, zucchini, cauliflower, red bell peppers, and carrots, marinated in fresh ginger, basil and oregano. Placed on wooden skewers and served on vegan wild rice.
Mixed Grills
- Filet Mignon & Grilled Breast of Chicken with Sun-Dried Cherry Demi-Glace
- Grilled Breast of Chicken & Jumbo Shrimp Skewer with Chili Lime Butter
- Beef Medallions with Red Wine Demi-Glace & Horseradish Crusted Salmon Fillet
- Honey-Thyme Roasted Pork Loin & Cornish Game Hen in Pear Compote
- Pan Roasted NY Strip & Muscovy Duck Breast with Orange Chipotle Sauce
- Sliced Beef Tenderloin with Peppercorn Sauce & Shrimp Scampi Lemon Chive Beurre Blanc