Dining Services

CATERING SERVICES: MENUS

Menu Chapters:

Morning Fare
Ala Carte Selections
Beverage Service
All Day At The Elliott Union
Grab and Go Boxed Salads
Grab and Go Boxed Sandwiches
Served Luncheons and Dinners
Entrée Accompaniments
Specialty Buffets
Build Your Own Buffet
Hot Hors D'oeuvres
Specialty and Carving Stations
Sweet and Salty
Alcoholic Beverages
Planning Your Special Event

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This information may be adjusted up to 3 days prior to your event, please take note of additional policies and procedures. Our office is located in the Elliot Union, Room 108 or you can call us at 660-543-4440.

Sodexo Catering is committed to making your event a success. Our team of catering professionals is available to assist you with planning every aspect of our event. Our culinary team has a variety of menus to fit a wide range of budgets and tastes, including regional ingredients, University of Central Missouri favorites and specialty items. Should you desire a customized menus for your event, we will be happy to meet with you to create a special menu for your specific needs. Our oal is to provide you with the freshest selections of food items, beautifully displayed, and served professionally by our highly trained staff as we strive to exceed the expectations of every single guest.

Our culinary professionals take great pride in using sustainable and local foods to create fresh, healthy and delicious menus. We are committed to sustainable practices. We see out the best possible seasonal ingredients. Budget permitting, most menu items can be organic and / or sustainable. We make ocean-friendly choices by using the Monterey Bay Aquarium Seafood Watch List as our guide.

This web page will guide you through the planning process for a catered event. Should you require a customized menu, we will be happy to meet with you.

Contact us at 660-543-4440, e-mail us at SodexoCatering@ucmo.edu or visit

MORNING FARE

These menus are presented buffet style. Services include china, linens on the buffet and clean up after your event in the Elliott Union.

Freshly Brewed Coffee, Decaffeinated Coffee and Herbal and Non-Herbal Teas to include Decaffeinated Tea with Hot Water are included. Chilled carafe juice may be added to any Morning Fare breakfast menu for an additional $1.00 per person. Minimum
number of guests for these services is 25.

THE CLASSIC CONTINENTAL

Seasonal Cubed Fresh Fruit Tray

Baker's Choice of Two: Assorted Breakfast Breads, Coffee Cake, Mini Scones, Danish, Cinnamon Rolls or Orange Rolls

THE HEALTHY START

Seasonal Cubed Fresh Fruit Tray
Low-fat Yogurt Parfaits Made with Berries and Low-Fat Granola
Balanced Way Breakfast Cookies
Bagels, Low-fat Cream Cheese and Assorted Jellies

THE CENTRAL BREAKFAST BUFFET

Seasonal Cubed Fresh Fruit Tray

Baker's Choice of Two: Mini Croissants, Muffins, Breakfast Breads, Coffee Cake or Mini Scones
Butter and Assorted Jellies
Hashbrowns or Home Fries

Choose 2: Crispy Bacon, Pork Sausage Links, or Ham

Choose 1: Fluffy Scrambled Eggs, Frittata, Garden Vegetable Quiche or Broccoli Cheddar Quiche

Choose 1: Pancakes or Traditional French Toast with warm Maple Syrup and Melted Butter

OMELET STATION

Fluffy Eggs, Sweet Peppers, Ham, Shredded Cheddar, Diced Tomatoes, Feta Cheese, Bacon, Pork Sausage Links and Scallions. All prepared
by one of our talented culinarians.

The following item can be added on to any of the Morning Fare breakfast menus.

Minimum group size of 25 guests.

ALA CARTE SELECTIONS

These menus are presented buffet style. Services include delivery, set up with china, linens on the buffet and clean up after your event in the Elliott Union. Waited Service is available upon request for a nominal charge.

FROM the SUNRISE BAKERY

(Per Dozen or Each)
Assorted Fresh Baked Muffins
Assorted Breakfast Breads and Coffee Cakes
Breakfast Bread by the Loaf (serves 10), Full Sheet Coffee
Cake (serves 70), Half Sheet Coffee Cake (serves 35), or
Quarter Sheet Coffee Cake (serves 15)

Assorted Danish
Assorted Bagels with Cream Cheese and Jellies
Orange Rolls or Maple
Pecan Rolls
Glazed Doughnuts
Assorted Mini Scones
Cinnamon Rolls

MORNING STARTERS

(Please Order By the Each)
Individual Assorted Yogurts
Individual Fruit Yogurt Parfaits with Low-Fat Granola
Seasonal Cubed Fruit Tray
Per Guest
Small 15-25
Medium 25-50
Large 50-100
Breakfast Sandwich
(Per Dozen, Per Piece or Each)

Choice of One: Biscuits or Croissants

Choice of One: Egg or Egg and Cheese

Choice of One: Pork Sausage Patty, Ham or Bacon

ADD ON MORNING STARTERS

Per Person
The following items can be added on to any of the Morning Fare breakfast menus to create a custom menu for any occasion.

Minimum group size of 25 guests.

Home Fries with Caramelized Onions
Corned Beef Hash
Biscuits and Gravy
Mushroom Cheese Strata
Ham and Potato Frittata
Cheese or Fruit Blintz Served with Sour Cream
Smoked Salmon Platter with Red Onions, Capers, Cream Cheese, and Mini Bagels

BEVERAGE SERVICE

Our catering department provides china serviceware as a standard for all of our events in the Elliott Union. Services include set up with linen on service table and clean up. An eco-friendly serviceware, delivery outside the Elliott Union and attendant are available
upon request for a nominal charge. Appropriate condiments are provided.

MORNING COFFEE and TEA SERVICE

Our Morning Coffee Service includes Freshly Brewed Coffee, Decaffeinated Coffee and Herbal and Non-Herbal Teas to
include Decaffeinated Tea with Hot Water.

HOT BEVERAGES

16 servings per gallon
Freshly Brewed Coffee and Decaffeinated Coffee
Herbal and Non Herbal Teas to include
Decaffeinated Tea with Hot Water
Fresh Brewed Jazzmans® Premium Coffee and Decaffeinated Coffee

COLD BEVERAGES

16 servings per gallon
Orange Juice
Cranberry Juice
Apple Juice
Fresh Brewed Iced Tea
Lemonade
Orange Blossom Punch
Strawberry Lemonade
Sparkling White Grape Punch
Iced Water Infused with Fresh Oranges, Lemons and Limes

CANNED and BOTTLED BEVERAGES

Bottled Fruit Juice; Apple, Orange and Cranberry
Assorted Canned Soft Drinks
Bottled Water

ALL DAY at the ELLIOTT UNION

Designed for full day conference or meetings, this service simplifies your event planning requirements. These offerings are presented
buffet style. Services include china, set up with linens on the dining/buffet tables and clean up after your event. A high quality plastic
serviceware or eco-friendly serviceware is available upon request for a nominal charge. Minimum number of guests for these services
is 25 guests.

CLASSIC CONTINENTAL BREAKFAST

Seasonal Cubed Fresh Fruit Tray

Baker's Choice of Two: Assorted Breakfast Breads, Coffee Cake, Mini Scones, Danish, Cinnamon Rolls or
Assorted Bagels with Cream Cheese, Butter and Assorted Jellies
Chilled Carafe Orange Juice and Cranberry Juice
Freshly BrewedCoffee, Decaffeinated Coffee, and Herbal and Non Herbal Teas
to Include Decaffeinated Tea with Hot Water
Iced Water Infused with Fresh Oranges, Lemons and Limes

MID-MORNING BREAK

Refresh Coffee Service
Seasonal Fresh Fruit Tray
Assorted Granola Bars
Assorted Canned Soft Drinks
Iced Water Infused with Fresh Oranges, Lemons and Limes

LUNCH BUFFET

Select from One of Our Daily Menus to Include:
A Salad, Entrée Selection, Dessert and Beverage. Our Menu Offerings Change Daily.

AFTERNOON SNACK

Choose 2: Assorted Individual Bags of Chips, Candy Bars, Assorted Cookies and Bars, Carrots and Celery
Sticks with Ranch Dressing, Nacho Chips with Salsa, Bunches of Grapes
Iced Water Infused with Fresh Oranges, Lemons and Limes, Freshly Brewed Iced Tea, Lemonade and Assorted Canned
Soft Drinks

GRAB and GO BOXED SALADS

SIGNATURE SALADS

All Salads are served with a Crusty Roll and Butter, Cookie or Brownie and a Canned Soft Drink or Bottled Water. All Signature
Salads may be presented as a boxed meal, or a chilled plated salad; charges may apply. 5 Guest Minimum per Menu Selection.

CAESAR SALAD
Fresh Romaine Lettuce topped with Grated Parmesan Cheese, Homemade Croutons and served with traditional Caesar Dressing
Add Grilled Breast of Chicken
Add Grilled Marinated Steak

COBB SALAD
Strips of Turkey Breast, Diced Tomatoes, chopped Hard Boiled Egg, Diced Celery, Scallions and Bacon Crumbles served over a bed of Romaine Lettuce with Bleu Cheese Dressing

GREEK SALAD
Crisp Mixed Greens with Tabbouleh, Roasted Red Pepper, Crumbled Feta Cheese and Falafel

TRIO-SALAD COMBO
Tossed Greens topped with Choice of 3 of the following salads: Chicken Salad, Egg Salad, Tuna Salad, Hummus or Ham Salad

CHINESE CHICKEN SALAD
Mixed Greens with Red Leaf Lettuce tossed with Oriental Sesame Dressing and Grilled Chicken Breast
served with Sesame Wonton Chips

ANTIPASTO SALAD
A Salad Lover's Dream: Grilled Balsamic Eggplant, Zucchini and Red Peppers & Mushrooms with Pesto Pasta & Lemony Asparagus

GRAB and GO BOXED SANDWICHES

All Box Lunches include your choice of Seasonal Fresh Fruit Salad, Potato Salad, Cole Slaw, Pasta Salad or Bag of Chips, a Cookie or Brownie and a Canned Soft Drink or Bottled Water. All Signature Sandwiches may be presented as a boxed meal, or chilled plated lunch; charges may apply. 5 Guest Minimum per Menu Selection.

SIGNATURE SANDWICHES

SPICY ITALIAN BAGUETTE
Sliced Ham, Salami, Provolone Cheese and Roasted Red Peppers on a French Roll with Garlic Mayonnaise Spread

TURKEY and SHARP CHEDDAR
Oven Roasted Turkey Breast, Sharp Cheddar Cheese, Leaf Lettuce, sliced Tomato on a Kaiser Roll

ROAST BEEF and CHEDDAR
Roast Beef and Cheddar on a Ciabatta Roll with Horseradish Cream Spread

GRILLED TUSCAN CHICKEN BREAST
Grilled Chicken Breast, Provolone, Leaf Lettuce, sliced Tomato and Pesto Mayonnaise on Focacia Bread

SOUTHWESTERN BBQ
Sliced BBQ Pork Roast piled high on a Ciabatta Roll with Pepper Jack Cheese, Caramelized Onions and Molasses BBQ Sauce

BUFFALO CHICKEN WRAP
Grilled Chicken with Buffalo Sauce, Blue Cheese Crumbles, Diced Tomatoes, Celery and Ranch Dressing served in a Flour Tortilla

VEGETARIAN SANDWICHES

ROASTED VEGGIE CLUB
Roasted Eggplant, Zucchini and Red Pepper with fresh Mozzarella and Artichoke Tapenade on a Ciabatta Roll

HUMMUS, AVOCADO and ROASTED VEGETABLE WRAP
Creamy Hummus, Ripe Avocado, Crisp Shredded Lettuce, and Tomato rolled in a soft Flour Tortilla

SERVED LUNCHEONS and DINNERS

All Served Luncheons and Dinners Include a choice of a Salad or Starter, Two Accompaniments, Fresh and a choice of Dessert served with freshly Brewed Coffee, Decaffeinated Coffee, Herbal and Non-Herbal Teas with Hot Water and Freshly Brewed Iced Tea. Services include china, linen on guest tables, set up and clean up for all events in the Elliott Union.

Price is based on a minimum of 10 guests.

POULTRY

SESAME CHICKEN BREAST
Grilled Breast of Chicken marinated with Sesame, Soy, Garlic, Cilantro and Scallions

TRADITIONAL CHICKEN PICCATA
Seared Breast of Chicken in a Lemon Caper White Wine Sauce

ROASTED CHICKEN FLORENTINE
Crispy Sautéed Breast of Chicken topped with a creamy Spinach mixture and Mozzarella

APRICOT and FETA CHEESE CHICKEN BREAST
Lightly breaded Breast of Chicken rolled with dried Apricots and Feta Cheese served with a Brown Sauce

ZIA'S NUTTY CHICKEN
Boneless Breast of Panko Encrusted Chicken, Pecans and topped with Apple Compote

BEEF and PORK

BRAISED SHORT RIBS
Beef Short Ribs braised in a Tarragon and Red Wine Reduction

BEEF TENDERLOIN STUFFED with SPINACH
Roasted Beef Tenderloin stuffed with Spinach and served with Red Bell Peppers and drizzled with a Balsamic Demi-Glace Sauce

BLUE CHEESE ENCRUSTED SIRLOIN with CABERNET DRIZZLE
Charbroiled Beef Sirloin Encrusted and Roasted with Blue Cheese and Topped with Cabernet Drizzle.

PAN-SEARED PORK LOIN with APPLES & ONIONS
Pan-Seared Pork Loin with Granny Smith Apples, diced Red Onions and Cider

STUFFED ROASTED PORK LOIN
Slow-Roasted Pork Loin stuffed with Mushroom and Herb Bread Stuffing served with a pan au jus

COMBINATION PLATE

BEEF and SALMON FILETS
Tenderloin Medallion & Salmon Filet on caramelized Onion Mashed Potatoes and Demi-Glace Sauce

SEAFOOD

SEAFOOD and SPINACH LASAGNA with ROASTED RED PEPPER COULIS
Layered Lasagna Noodle with Ricotta Cheese, Shrimp, Scallops, Crabmeat and Spinach topped with a Red Pepper Coulis Sauce

SALMON with LEEKS and CAPER SAUCE
Grilled Salmon Fillet topped with Fried Leeks and Caper Sauce

HALIBUT SALTIMBOCCA
Halibut topped with shaved Pecorino Romano Cheese, wrapped with Prosciutto and lightly sautéed until Golden Brown

PARMESAN CRUSTED TILAPIA with CHIVE BUTTER SAUCE
Sautéed Tilapia with crusted Parmesan and Chive Butter Sauce

GARLIC SHRIMP SKEWERS
Succulent Shrimp seasoned with fresh Garlic Butter, Oregano, Basil and Lemon Zest

VEGETARIAN

CHÈVRE, ORZO and BASIL STUFFED PORTOBELLO
Portobello Mushroom Cap stuffed with Chèvre Cheese, Tri-colored Orzo and fresh Basil

SPAGHETTI SQUASH
Spaghetti Squash with Sofrito and Vegan Pinto Beans

PORTOBELLO MUSHROOM NAPOLEON
Portobello Mushroom layered with Zucchini, Spinach, Roasted Red and Yellow Peppers, Polenta and Mozzarella on roasted Tomato Coulis

SMOKED GOUDA FARFALLE
Bow Tie Pasta baked with Smoked Gouda Cheese and Fresh Spinach

ENTRÉE ACCOMPANIMENTS

SALADS and STARTERS

Market House Salad with Homemade Croutons and a Balsamic Vinaigrette
Iceberg Wedge with Maytag Blue Cheese
Caesar Salad with Homemade Croutons
Fresh Mozzarella and Tomato Stack with Fresh Basil (Market Price)
Pear and Fresh Spinach Salad with Warm Cranberry Dressing
Greek Salad with Feta Cheese and a Balsamic Vinaigrette
Seasonal Warm Soup

ACCOMPANIMENTS

Choice of One:
Glazed Carrots
Fresh Green Beans and Carrot Medley
Fresh Green Beans
Grilled Balsamic Zucchini
Creamed Spinach
Broccoli with Sautéed Carrots
Herb Crusted Broiled Tomato
Roasted Root Vegetables
Sautéed Mushrooms
Fresh Spinach and Garlic Sauté
Julienne of Carrots and Fennel with Pearl Onions
Roasted Fresh Seasonal Asparagus
Roasted Butternut Squash
Sautéed Fennel and Brussels Sprouts
Red Cabbage Braised

Choice of One:
Horseradish Mashed Potatoes
Caramelized Onion Mashed Potatoes
Mashed Sweet Potatoes
Oven Herb Roasted Potatoes
Oven Roasted Sweet Potatoes
Potatoes Au Gratin
Roasted Potatoes O'Brien
Roasted Fingerling Potatoes
Cous Cous
Basil Orzo
Wild Rice
Lemon Rice
Black Beans and Rice
Vegetable Risotto
Herb Buttered Noodle

DESSERTS

Old Fashion Chocolate Layer Cake
Traditional Cheesecake with Fresh
Seasonal Berries
Seasonal Fruite Pie
Lemon Coconut Snowball Cupcakes
Red Velvet Cake

Additional Options:
Apple Caramel Bread Pudding
Tropical Fruit Napoleon
Designer Key Lime Pie
Chocolate Almond Ganache Cake
White Chocolate Raspberry Crème Brule

SPECIALTY BUFFETS

These menus are presented buffet style. Services include china, set up with linens on the buffet and guest tables and clean up for all events in the Elliott Union. Price is based on a minimum of 25 guests.

DELI BUFFET

Choice of Two Salads: Creamy Cole Slaw with Apples, Seasonal Fresh Fruit Salad, Potato Salad, Market House
Salad with Homemade Croutons and a Balsamic Vinaigrette and Low-Fat Ranch Dressing
Chips
Assorted Breads and Rolls
Sliced Roasted Turkey, Buffet Ham, Roast Beef, Salami
Sliced Swiss, Provolone and American Cheeses
Leaf Lettuce, Sliced Tomatoes, Sliced Onions, Dill Pickles, Mayonnaise, Dijon Mustard
Assorted Cookies, Bars or Brownies
Freshly Brewed Iced Tea
* Add Soup du Jour with Crackers

THE TRIO BUFFET

Soup du Jour with Crackers

Choice of Two Side Salads: Country Potato Salad, Sweet Potato Salad with Toasted Pecans, Garden Bow Tie Pasta, Market House Salad with Homemade Croutons and a Balsamic Vinaigrette or Seasonal Fresh Fruit Salad Assorted Individual Bags of Chips

Assorted Sandwich Platter to include Choice of Three Sandwiches:

Italian Spicy Baguette - Salami, Ham, Provolone and Roasted Red Peppers on a French Roll with Garlic Mayonnaise Spread

Greek Vegetable Wrap - Roasted Vegetables, Crisp Romaine Lettuce, Black Olives, Crumbled Feta, Plum Tomatoes and Balsamic Dressing

Smoked Turkey Breast and Brie Cheese with fresh Spinach, Sliced Tomato and Caramelized Onions with Honey Mustard on a Croissant

Roast Beef and Cheddar on a Ciabatta Roll with Horseradish Cream Spread

Grilled Tuscan Chicken Breast with Provolone Cheese and Pesto Mayonnaise on Foccacia Bread

Assorted Bars
Freshly Brewed Iced Tea or Lemonade

OLD FASHIONED BBQ

Roasted Vegetable Bow Tie Salad
Country Potato Salad
Cornbread, Rolls and Butter
Ranch Style Baked Beans
Barbecued Chicken
Barbecued Beef Brisket

Brownies
Freshly Brewed Iced Tea and Lemonade
* Add a chef for BBQ's held outside, weather permitting

LITTLE ITALY

Caesar Salad with Croutons
Garlic Bread
Chef's Choice of Two Pastas
Choice of Two Sauces:
Marinara Sauce, Alfredo Sauce or Meat Sauce
Parmesan Cheese
Assorted Dessert Bars
Freshly Brewed Iced Tea or Lemonade

BACKYARD BBQ

Choice of Two Sides:
Potato Salad
Creamy Cole Slaw
Baked Beans
Chips
Relish Tray
Quarter Pound Burger, Quarter Pound Hot dogs
Assorted Cookies
Freshly Brewed Iced Tea or Lemonade

BUILD YOUR OWN BUFFET

These menus are presented buffet style. Services include china, set up with linens on the buffet and guest tables and clean up for all events in the Elliott Union. Create Your Own Buffet; please choose - One Salad, One Entrée, Two Accompaniments, Two Desserts and Two Beverages. Select an additional entree for $4.50 per person. Minimum group size of 25 guests.

SALADS

Choose One from the Following:
Market House Salad with a choice of 2 dressing; Ranch, Italian, Balsamic Vinaigrette and Low-Fat Ranch Dressing
Greek Salad or Caesar Salad
Includes Assorted Dinner Rolls with Butter

ENTRÉES

POULTRY
Chicken Marsala
Lemon Parmesan Chicken with White Wine Chive Sauce
Rotisserie Chicken

BEEF
Braised Beef Sicilian
Caramelized Onion Meatloaf
Beef Stroganoff

PORK
Mustard Herb Pork Loin
Asian Marinated Pork Loin with Honey and Soy Glaze

SEAFOOD
Cornmeal Tilapia with Cilantro
Cream Sauce
Charleston Crab Cake with a Remoulade Sauce

VEGETARIAN
Baked Pasta with Seasonal
Vegetables
Stuffed Peppers with Herbed
Tomato Sauce
*Vegetarian Pad Thai
*contains peanuts

ACCOMPANIMENTS

Choose One from the Following:
Oven Herbed Roasted Potatoes
Garlic Mashed New Potatoes
Rice Pilaf
Olive Oil and Garlic Spaghetti

Choose One from the Following:
Fresh Roasted Vegetable Medley
Lemon Garlic Broccoli
Sautéed Zucchini
Glazed Carrots
Fresh Green Beans
Variety of Seasonal Vegetables

DESSERTS

Choose Two from the Following:
Chocolate Layer Cake
Chocolate Mousse
Red Velvet Cake

Assorted Pies
Assorted Cookies and Bars

BEVERAGES

Choose Two from the Following:
Freshly Brewed Coffee, Decaffeinated Coffee and Herbal and Non-Herbal Teas to include Decaffeinated Tea with Hot Water, Iced Water Station, Lemonade and Freshly Brewed Iced Tea.

HOT HORS D'OEUVRES

From Platters to Passed

Our catering department provides china, linens on buffet and cleans up after your event in the Elliott Union. Waited or butlered services are available upon request for a nominal charge. Minimum of three (3) dozen per item.

CHICKEN

Cajun Cakes with Bayou Remoulade Sauce
Mini Chicken Wellington
Chipotle Maple Bacon Wrapped Chicken
Coconut Chicken with Orange Dipping Sauce
Ginger Chicken Satay with Coconut Peanut Sauce
Ranch Chicken Bites with Herb Dip

PORK

Pork Pot Stickers with Garlic Soy Sauce
Mini Ham Biscuits with Mustard Sauce
Sausage Bites with White Wine and Dijon Mustard
Maple-Glazed Apple Rumaki
Ham and Cheese Pinwheels

SEAFOOD

Bacon Wrapped Scallops
Mini Crab Cakes with Cajun Remoulade Sauce
Crab and Risotto Balls

BEEF

Chipotle Beef On Tortillas with Avocado Crème
Mini Cocktail Meatballs:
Choice of Swedish, Barbecue or Sweet & Sour
Beef Satay with Sweet & Spicy Sauce
Mini Reuben Sandwiches

VEGETARIAN

Spanakopita
Brown Sugar Brie with Pecans
Mini Greek Pizzas
Soft Pretzel Bites with Whole Grain Honey Mustard
Fried or Baked Mini Egg Rolls with Spicy Dipping Sauce

COLD HORS D'OEUVRES

Our catering department provides china, linens on buffet and cleans up after your event in the Elliott Union. Waited or butlered services are available upon request for a nominal charge. Minimum of three (3) dozen per item.

Assorted Finger Sandwiches with One of the Following:

Ham Salad, Chicken Salad, Tuna Salad and Egg Salad

Shrimp Cocktail with Cajun Remoulade and Cocktail Sauce

Prosciutto Wrapped Melon with Dijon Dipping Sauce

Roasted Garlic Hummus and Smoked Salmon Bruschetta

Cool Salmon Canapès

Mini Curried Chicken Tart

Corn Blini with Smoked Salmon and Chive Butter

Cucumber Rounds with Feta and Tomato

Crostini with Spicy Mango Shrimp Salsa

Sundried Tomato and Maytag Blue Cheese Bruschetta

White Bean Crostini

GOURMET DIPS and DISPLAYS

Our catering department provides china, linens on buffet and cleans up after your event in the Elliott Union. Waited or butlered services are available upon request for a nominal fee.

HOT DIPS

Sold by the quart
Warm Parmesan Artichoke Dip with Pita Chips
Spinach and Crab Dip with Baguette Rounds

COLD DIPS

Sold by the pint
Tzatziki Cucumber Yogurt Dip, Hummus or Baba Ghanoush with Pita Chips
Creamy Mediterranean Dip with Bagel or Pita Chips

COLD DISPLAYS

Sold by per guest
Farm Fresh Crudités with Ranch Dip Tray
Seasonal Fresh Fruit Tray
Domestic Cheeses Tray with Crackers
Artisan Cheese Tray with Crackers
Antipasto Platter Tray with Crackers or Baguette Rounds
California Roll Tray with Soy Sauce and Wasabi

SAVORY CHEESECAKES

Sold by the Cheesecake and Torte. All Served with Crackers and Baguette Rounds
Roasted Vegetable Cheesecake - serves 25 - 30 guests
Savory Pesto and Sun Dried Tomato Torte - serves 20 - 30 guests

SPECIALTY and CARVING STATIONS

Our catering department provides china serviceware as a standard for all or our events in the Elliott Union. Services include set up with linen on service table and clean up. Delivery outside the Elliott Union and attendant are available upon request for a nominal
charge. Minimum Slider Station, Mashed Potato Bar 25 guests.

SLIDER STATION

Choice of Three Sliders: Cheeseburger, Hamburger, Pork BBQ, Crab Cake or Buffalo Chicken.

Served with Pickles, Chipotle Mayonnaise, Ketchup, Lettuce, Tomato, Relish, Grainy Mustard, Honey Mustard and House made Potato Chips with Ranch Dip

MASHED POTATO MARTINI BAR

Yukon Gold and Sweet Potatoes served with Whipped Butter and Sour Cream

Choose Five of the Following:
Chopped Scallions, Crumbled Bacon, Shredded Cheddar Cheese, Country Gravy, Caramelized Onions, Fried Onion Crisps, Grated Parmesan Cheese, Crumbled Blue Cheese, Toasted Pecans or Horseradish Sauce

CARVING STATIONS

All Carved Items are sold by Per Person, Carved by a Uniform Chef and served with Assorted Mini Rolls and/or Baguettes and Appropriate Condiments.

Roast Breast of Turkey with Cranberry and Orange Mayonnaise and Creamy Dijon Mustard
Roasted Beef Tenderloin with Horseradish Aioli and Stone
Ground Mustard Sauce
Mustard Apricot Glazed Ham with Honey Mustard Sauce
Roast Pork Loin with Chipotle Mayonnaise

SWEET and SALTY

Our catering department provides china serviceware as a standard for all of our events in the Elliott Union. Services include set up with linen on service table and clean up. An eco-friendly serviceware, delivery outside the Elliott Union or attendant are available upon request for a nominal charge.

Assorted Home Style Cookies
Brownies
Gourmet Dessert Bars
Assorted Mini Petit Fours And Pastries
Assorted Mini Candy Bars
Multi-Grain Bars And Granola Bars
Individual Bags of Pretzels And Potato Chips
Mixed Nuts With Peanuts
Trail Mix
Decorated Sheet Cakes
Full (Serves 70) Half (Serves 35) or Quartered (Serves 15)

Dessert Station
Choose Two of the Following:
Assorted Cupcakes, Assorted Mini Cookies, Gourmet Bars, or Iced Brownies

Ice Cream Sundae Bar
Serves 45 people

Choice of One Ice Cream Flavours: Chocolate, Vanilla or Strawberry
Choice of Two Sauces: Chocolate, Strawberry or Caramel
Choice of Three Toppings: Sprinkles, Cookie Crumbs, Crushed Peanuts or Candy Pieces
Maraschino Cherries and Whipped Topping are included.

ALCOHOLIC BEVERAGES

FULL BAR

Full bar setup (if liquor is planned) is available for most occasions. We can provide "well", and "call" bars for your event. We recommend at least one bartender for every 75 -100 guests for bar service. the charge for a bartender is $25.00 per hour for a 4 hour minimum. Bar service will have a $50.00 per bar charge. All bars must close one hour prior to the end of your event and must meet all other state, county, and local handling policies.

BEER and WINE BAR

A setup of beer, wine, and soft drinks is available for most occasions. We recommend at least one bartender for every 75 -100 guests for Beer and Wine service. the charge for a bartender is $25.00 per hour for a 4 hour minimum. Bar service will have a $50.00 per bar charge. All bars must close one hour prior to the end of your event and must meet all other state, county, and local handling policies.

ALCOHOL PROCEDURE and POLICY

All alcoholic beverages must be served by our personnel and consumed in designated areas. All beverages are to remain within the facility. Beverages not consumed will remain the property of Sodexo Catering, in accordance with the laws of Missouri. Proof of age will be required.

It is the policy of the University of Central Missouri that no alcoholic beverages are brought on the premises for consumption without written permission. Alcohol services are only available with proper approval by the University. Contact the office of Meeting and Conference Services at 660-543-4342 for information concerning the approval process. Alcohol service may be subject to a license fee and a 45 day application process period.

Sodexo Catering and the University of Central Missouri, reserve the right to refuse service of alcoholic beverages to any person. All personnel have completed the Serve Safe Training Program for Service.

PLANNING YOUR SPECIAL EVENT

We pride ourselves in being able to meet everyone's catering needs. the following steps will help you through the process of organizing your special event.

Arranging and Reserving a Date

Even if the date of the event is only tentative, please make arrangements with the catering department so that we can at least get you on our calendar. You may contact the catering, department at 660-543-4440, by emailing us at SodexoCatering@ucmo.edu, through our website at ucmo.edu/ diningservices, or stop by our office located Elliott University Union Rm 101. Some arrangements can be made by phone or email, others require an appointment with the Catering Manager office hours are Monday through Friday 8:00 AM to 5:00 PM.

Our new on-line catering access adds convenience and control. To get started with the on-line ordering you may give us a call and we can walk through the process or you may go to our website address and On-line menus, accessible from your desktop, make ordering easier than ever. Our on-line catering programs allow guests to save and review order history, place recurring orders and favorites without re-keying and provides documentation for every step of the process.

Catering arrangements and menu selections should be confirmed within three (3) days of your event. While we can sometimes accommodate your needs with less lead time, sufficient notice allows us to schedule production and staffing.

After we have finalized all the details of your event, you will receive a confirmation sheet form to confirm with a signature. Please carefully review all information on this event order form for accuracy and completeness before signing. Make any necessary changes, sign and return to us three (3) business days in advance of the event.

Reserving a Location

Whether on or off campus the event location needs to be reserved before we plan your event. Meetings and Conference Services reserves rooms on the campus of University of Central Missouri, Please contact Meetings & Conference Services at 660-543-4342 or on the web at ww.ucmo.edu/meetings to arrange tables, chairs, trashcans and other equipment. When reserving the location please allow three hours for setup and two hours for cleaning time. Requests for room setups, including tables and trashcans for the food, should be made at this time.

Changes/Guarantees/Cancellations

All cancellations and/or changes referring to the menu, count, and event arrangements must be confirmed three (3) business days prior to the event. Functions canceled with less than three (3) business days notice may incur a charge. We will prepare for the estimated number and charge accordingly should a final count not be confirmed.

Payment

All catered functions must be secured by payment before they occur. University Fund, Purchase Orders, Departmental Accounts, Checks, Visa, MasterCard, Discover, American Express or cash are all valid payment methods. Non-University, Non-College, Non-Venue, Non-School related groups are required to make a deposit of 75% ten (10) days prior to their event with the balance due on the day of the event.

Non-tax exempt groups are subject to applicable sales tax for all events. Tax exempt organizations are required to submit a copy of their exemption certificate prior to their event.

China Charges

Our Catering Department provides china and linen service for all catered events in the Elliott University Union unless the customer specifically requests paper or the event is too large and makes china service not feasible.

Out of the Elliott University Union deliveries include disposable servicewares.
$3.00 per person charge for events outside of the Union requesting china

Linen

As a standard, we provide tablecloths for all food and beverage tables. Linens for guest tables are included with full service plated of breakfast, lunch, dinner and buffet meals. Linens for guest tables at receptions, continental breakfast breaks, and boxed lunches can be provided at an additional charge. the same applies to registration tables, nametags, head tables, and any additional tables that will not be directly used for food and beverage set up.

85" square for round tables
114" rectangle for 6' and 8' banquet tables
85" or 114" cloth $3.00 each
Skirt $5.00 each
Napkin 50¢ each

Other linen colors, depending on availability, may be placed as special orders. Specialty linens are also available for your food and guest tables at an additional cost. Please set up an appointment to view the linens.

Attendants

To ensure that your event is a success, catering staff will be provided for all served meals and some buffets. If additional time is needed, a fee of $15.00 per hour, per attendant, will apply. To ensure that your event is a success attendants may be required. When attendants are needed, services are at an additional charge of $15.00 per hour, per server, with a minimum of four hours.

Service Staff

Continental breakfasts, breaks, and receptions are priced for self-service. Buffet style functions are staffed with one attendant for every 25 guests and are included with the per person price. For all waited meals servers are included.

The charge for each staff member is per staff member, per hour: Attendants $15 Station Chefs $50

Catering Equipment

As the host of the catering event, you are responsible for the equipment we have provided for the service of your catered event. Any missing or damaged catering equipment or supplies will be charged to your account at replacement cost. For very large events, specialty equipment may need to be rented at an additional charge.

Floral Charges

We will be happy to order, receive and handle specific floral and decorative requests for an additional fee determined in accordance with your specific needs.

Food Safety

Due to food safety liability, guests may not remove food from the function site.

Alcohol Policy

All alcoholic beverages must be served by our personnel and consumed in designated areas. Proof of age will be required. Sodexo Catering reserves the right to refuse service of alcoholic beverages to any person. All personnel have completed the Serve Safe Training Program for Service.

Alcohol Service/Policy

Full bars are available for most occasions.We can provide "well" and "call" bars for events. Alcohol services are only available with proper approval by the University. Contact the office of Meeting and Conference Services 660-543-4342 for information concerning the approval process.

We recommend at least one bartender for every 75-100 guests for Beer and Wine service. the charge for a bartender is $25.00 per hour with a four (4) hour minimum. Bar service will have a $50.00 per bar charge.

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