St. Ambrose University

Campus Dining at St. Ambrose University

Catering Services - Dinner Buffets

Dinner Buffets
Minimum of 40 Guests are Required for all Dinner Buffets. Buffet includes Mixed Garden Salad with Choice of Dressings, One Deli Salad, your choice of Entrée(s), Two Starch and Two Vegetables, Dinner Rolls & Butter, and Beverage.

**You may upgrade your selections at an additional charge. Don’t forget our Classic Desserts…the perfect end to a fantastic meal or a special affair in itself. 

Salads

  • Caesar Salad with Garlic Croutons and Shaved Parmigiano-Reggiano
  • Baby Greens, Apples, Pears, Candied Walnuts, Gorgonzola and Raspberry Dressing
  • Fresh Spinach, Mandarin Oranges and Ginger Vinaigrette
  • Vine-Ripened Tomatoes, Fresh Mozzarella, Basil and Balsamic Vinaigrette Dressing
  • Mesclun Greens, Teardrop Tomatoes and Shallot Vinaigrette

Grains and Potatoes

  • Vesuvio Potatoes
  • Garlic Whipped Potatoes
  • Horseradish Whipped Potatoes
  • Roasted Garlic and Rosemary Red Skin Potatoes
  • Vegetable Risotto
  • Potato Gratin
  • Herbed Polenta with Balsamic Glaze
  • Herbed Israeli Couscous
  • Long Grain Rice with Wild Mushrooms
  • Apple Thyme Dressing
  • Moroccan Saffron Rice
  • Red Beans and Rice

Vegetables

  • Oven Roasted Mediterranean Vegetables with Olive Oil and Garlic
  • Seasoned Green Beans with Lemon Oil and Lemon Zest
  • Fresh Iowa Corn with Chipotle Maple Glaze
  • Jicama Slaw with Citrus Vinaigrette
  • Grilled Asparagus with Yellow Peppers
  • Roasted Eggplant, Zucchini, Yellow Squash and Red Onions
  • Garlic Sautéed Broccoli
  • Sautéed Seasonal Vegetables
  • Honey Glazed Baby Carrots

Entrees - Vegetarian

  • Grilled, Pesto Marinated Vegetable Stack with Crumbled Gorgonzola
    and Balsamic Vinaigrette
  • Eggplant Parmigiana
  • Spinach Lasagna with Parmesan, Mozzarella and Ricotta
  • Cheese Tortellini with Pesto Cream and Shaved Asiago
  • Penne with Sun-Dried Tomatoes, Asparagus and Mushrooms with Pesto
  • Caramelized Shallot Risotto with Sautéed Wild Mushrooms

Entrees - Poultry

  • Tomato-Basil Chicken
  • Chicken Roulade with Caramelized Onion Sauce
  • Pecan Crusted Chicken with Lemon Maple Bourbon Butter
  • Chicken Marsala with Sautéed Mushrooms
  • Chicken Piccata with Capers and Lemon Butter
  • Muscovy Duck Breast with Orange Chipotle Sauce

Entrees - Steaks and Chops

  • Tenderloin of Beef Medallions with Green Peppercorn Brandy Sauce
  • Oven Roasted Pancetta Wrapped Pork Tenderloin
  • Prime Rib of Beef au Jus with Horseradish Cream
  • Maple-Thyme Roast Pork Loin
  • Honey Spiral Ham
  • Pan Roasted New York Strip Loin with Mushroom-Thyme Sauce
  • Grilled Veal Chop with Roasted Red Pepper Relish and Bourbon Sauce

Entrees - Seafood

  • Poached Salmon Court Bouillon with Red Pepper Cream Sauce
  • Chilean Sea Bass with Mango Relish and Basil Oil
  • Parmesan Risotto with Shrimp, Asparagus, Sun-Dried Tomatoes and Fennel
  • Spicy Herb Encrusted Salmon with Honey Teriyaki Glaze
  • Prawns and Scallops in Chardonnay Cream over Fettuccine
  • Grilled Salmon Fillet with Dill Butter