Wedding Buffets
A Taste of Home - $25.75
- Honey BBQ Meatballs and Cocktail Franks
- Garden Vegetables
- Port Wine Cheese Ball with Assorted Crackers
- Wedding Punch
The chef will prepare approximately three hot and three cold hors d' oeuvres per guest. Salads
Fresh from the Garden Salad
Lettuce blend with tomato, green pepper, cucumber, and choice of dressings Choice of two of the following salads:
- Roasted Redskin Potato Salad
- Home-style Coleslaw
- Macaroni Salad
- Marinated Pasta Salad
- Marinated Cucumbers
- Fruit Salad
Choice of two:
- Honey Barbeque Chicken - Grilled breast of chicken smothered in a sweet and tangy favorite
- Fried Chicken - Grandma's traditional recipe, breaded and fried to a golden brown
- Country Fried Steak - Served with creamy country gravy
- Herb Rubbed Roast Turkey Breast
Choice of two:
- Smashed Potatoes with Gravy
- Three Cheese Macaroni
- Red Beans and Rice
- Brown-sugared Sweet Potatoes
- Garlic and Herb Whipped Potatoes
- Orzo and Rice Blend
Choice of two:
- Green Beans with Bacon and Onions
- Corn O'Brien
- Glazed Baby Carrots
- Buttered Broccoli Spears
- Apples Au Gratin
- Steamed Vegetable Medley
A Night in Tuscany - $28.30
- Toasted Ravioli with Marinara
- Tomato Bruchetta
- Fruit and Cheese Display
- Red Satin Punch
The chef will prepare approximately three hot and three cold hors d' oeuvres per guest. Salads
Fresh from the Garden Salad
Lettuce blend with tomato, green pepper, cucumber, and choice of dressings Choice of two of the following salads:
- Marinated Mozzarella, Tomato, and Onion Platter
- Italian Vegetable Salad
- Chilled Pasta Salad with Tomato Vinaigrette
- Antipasto Salad
- Marinated Mushrooms and Artichoke Hearts
Choice of two:
- Chicken or Eggplant Parmesan - Lightly breaded, smothered in marinara, and served on a bed of noodles
- Traditional Meat Lasagna
- Cheese Manicotti Florentine - Spinach and mushroom stuffed shells topped with a light tomato sauce
- Italian-Style Prime Rib au Jus - Seasoned with Italian spices and served with horseradish sauce
Choice of two:
- Pasta Primavera with Alfredo Sauce
- Wild Rice Blend
- Potatoes
- Parsley New Potatoes
- Garlic and Herb Whipped
- Rice with Sun-Dried Tomatoes and Peppers
Choice of two:
- Sautéed Zucchini and Summer Squash with Red Pepper
- Glazed Baby Carrots
- Green Beans with Slivered Almonds
- Steamed Vegetable Medley
- Buttered Broccoli Spears
The Eagle Celebration - $37.00
- Crab and Boursin Cheese in Phyllo
- Assorted Canapés
- Fruit and Cheese Display
- Red Satin Punch
The chef will prepare approximately three hot and three cold hors d' oeuvres per guest. Salads
Fresh from the Garden Salad
Lettuce blend with tomato, green pepper, cucumber, and choice of dressings Choice of two of the following salads:
- Caesar Salad with Garlic Croutons
- Tropical Fruit Salad
- Red Skin Potato Salad
- Bay Shrimp and Bowtie Pasta tossed in Red Wine Vinaigrette
- Marinated Mushrooms and Artichoke Hearts
Choice of two:
- Mushroom Stuffed Chicken
- Portabella Mushroom Ravioli - Topped with a light parmesan sauce
- London Broil - Flank steak marinated in olive oil and fresh herbs
- Filet of Salmon with Dill Sauce
Choice of two:
- Penne Pasta with Alfredo Sauce
- Wild Rice Blend
- Parsley New Potatoes
- Garlic and Herb Whipped Potatoes
- Garlic and Herb Whipped
- Potatoes Au Gratin with Cheese
Choice of two:
- Green Beans with Bacon and Pearl Onions
- Glazed Baby Carrots
- Corn with Roasted Red Pepper
- Steamed Vegetable Medley
- Buttered Broccoli Spears
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