Saginaw Valley State University

Transcription

1 Saginaw Valley State University

2 ALL-DAY PACKAGES Choose one of these 3 packages to sustain you throughout the day. Based on 8 hours of service, ALL DAY DELICIOUS Relax. We ll keep the food coming! These 4 selections will keep your energy up throughout the day. 12 Person Minimum Delicious Dawn ASSORTED MUFFINS ASSORTED SCONES FRESH SEASONAL SLICED FRUIT ASSORTED JUICE AM Perk Up CAL EACH CAL EACH 40 CAL/2.5 OZ. SERVING CAL EACH GRANOLA BARS 190 CAL EACH ASSORTED INDIVIDUAL YOGURT CUPS CAL EACH ICED TEA 5 CAL/8 OZ. SERVING ASSORTED SODAS CAL/12 OZ. SERVING Power Up Lunch TOMATO AND CUCUMBER COUSCOUS SALAD 120 CAL/3.75 OZ. SERVING ORANGE FENNEL SPINACH SALAD 210 CAL/3.2 OZ. SERVING BAKERY FRESH ROLLS GREEN BEANS GREMOLATA 70 CAL/3 OZ. SERVING THREE PEPPER CAVATAPPI WITH PESTO 310 CAL/7.5 OZ. SERVING GRILLED CHICKEN WITH A LEMON TARRAGON WHITE WINE SAUCE 200 CAL/5.75 OZ. SERVING NEW YORK CHEESECAKE 440 CAL/SLICE ICED TEA 5 CAL/8 OZ. SERVING ASSORTED SODAS CAL/12 OZ. SERVING PM Pick Me Up CHILLED SPINACH DIP WITH TORTILLA CHIPS GRILLED VEGETABLE TRAY FRESHLY BAKED BROWNIES 230 CAL/2.25 OZ. SERVING 70 CAL/3 OZ. SERVING 250 CAL/2.25 OZ. SERVING 2000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITION INFORMATION IS AVAILABLE UPON REQUEST. IN THE INTEREST OF PUBLIC HEALTH, PLEASE BE AWARE THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. 2 ~ Saginaw Valley State State University

3 ALL-DAY PACKAGES MEETING WRAP UP Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. 12 Person Minimum Morning Mini MINIATURE MUFFINS MINIATURE DANISH MINIATURE SCONES APPLE, RAISIN AND CRANBERRY YOGURT PARFAITS STRAWBERRY YOGURT PARFAITS The Energizer DONUT HOLES RIPE BANANAS ICED TEA It's a Wrap CAL EACH CAL EACH CAL EACH 400 CAL EACH CAL EACH 5 CAL/8 OZ. SERVING CHICKEN CAESAR WRAP 540 CAL EACH PEPPER JACK TUNA WRAP 590 CAL EACH CRAN-APPLE TURKEY WRAP 650 CAL EACH GRILLED VEGETABLE WRAP 620 CAL EACH FRESH SEASONAL SLICED FRUIT 40 CAL/2.5 OZ. SERVING TRADITIONAL GARDEN SALAD 50 CAL/3.5 OZ. SERVING GRILLED VEGETABLE PASTA SALAD 130 CAL/3 OZ. SERVING INDIVIDUAL BAG OF CHIPS 100- FRESHLY BAKED BROWNIES 250 CAL/2.25 OZ. SERVING ASSORTED SODAS CAL/12 OZ. SERVING Mid-Day Munchies TORTILLA CHIPS & SALSA 150 CAL/2 OZ. SERVING SALSA VERDE 10 CAL/1 OZ. SERVING PICO DE GALLO 10 CAL/1 OZ. SERVING APPLES 60 CAL EACH ORANGES 50 CAL EACH BANANAS ASSORTED SODAS CAL/12 OZ. SERVING SIMPLE PLEASURES Easy does it-casually tasteful fare. This All-Day package includes 3 of our favorites. 12 Person Minimum Simple Continental ASSORTED DONUTS ASSORTED BAGELS ORANGE JUICE CAL EACH CAL EACH 12 Box Lunch CHOICE OF SANDWICH ACCOMPANIED BY CHIPS, ASSORTED CRAVEWORTHY COOKIES AND BOTTLED WATER TUNA SALAD CIABATTA HAM & SWISS SUB TURKEY & SWISS SANDWICH ROASTED PEPPER & MOZZARELLA CIABATTA INDIVIDUAL BAG OF CHIPS BOTTLED WATER Mid-Day Munchies 540 CAL EACH 380 CAL EACH 490 CAL EACH 530 CAL EACH CAL EACH TORTILLA CHIPS & SALSA 150 CAL/2 OZ. SERVING SALSA VERDE 10 CAL/1 OZ. SERVING PICO DE GALLO 10 CAL/1 OZ. SERVING APPLES 60 CAL EACH ORANGES 50 CAL EACH BANANAS ASSORTED SODAS CAL/12 OZ. SERVING Saginaw Saginaw Valley Valley State State University ~ 3

4 BREAKFAST BREAKFAST COLLECTIONS All prices are per person and available for 12 guests or more Based on 1.5 hours of service. Basic Beginnings CHOICE OF ONE (1) BREAKFAST PASTRY SERVED WITH, ASSORTED DANISH ASSORTED MUFFINS ASSORTED SCONES ASSORTED BAGELS Quick Start CAL EACH CAL EACH CAL EACH CAL EACH CHOICE OF THREE (3) BREAKFAST PASTRIES SERVED WITH FRESH SEASONAL SLICED FRUIT, FRESH ASSORTED JUICES AND BOTTLED WATER AND ASSORTED MUFFINS ASSORTED DANISH ASSORTED SCONES ASSORTED BAGELS FRESH SEASONAL SLICED FRUIT ASSORTED JUICE Healthy Choice Breakfast CAL EACH CAL EACH CAL EACH CAL EACH 40 CAL/2.5 OZ. SERVING CAL EACH WHETHER IN COMBINATION WITH ONE OF OUR OTHER BREAKFAST PACKAGES OR ALONE, A HEALTHY WAY TO START YOUR DAY. INDIVIDUAL CEREAL CUPS CAL EACH MILK 120 CAL EACH BANANAS ASSORTED INDIVIDUAL YOGURT CUPS CAL EACH LA CARTE BREAKFAST ASSORTED BAGELS WITH BUTTER, CREAM CHEESE AND JAM ASSORTED BAGELS CAL EACH ASSORTED MUFFINS SERVED WITH BUTTER AND JAM ASSORTED MUFFINS CAL EACH ASSORTED SERVED WITH BUTTER AND JAM ASSORTED LA CARTE SCONESBR AST ASSORTED BAGELS WITH BUTTER, CREAM C CAL EACH HEESE AND JAM ASSORTED $19.99 PER PASTRIES DOZEN ASSORTED PASTRIES BAGELS CAL EACH ASSORTED FRESH SEASONAL MUFFINS SLICED SERVED FRUIT WITH (40 BUTTER CAL/2.5 AND OZ. JAM SERVING) CAL ASSORTED INDIVIDUAL YOGURT CUPS ( CAL EACH) EAC H ASSORTED SCONES SERVED WITH BUTTER AND JAM $19.99 PER DOZEN HOT ASSORTED BREAKFAST SCONES CAL EACH Available Includes for appropriate 12 guests or condiments more. Choice ASSORTED of (1) Breakfast PASTRIES $19.99 Potato PER and DOZEN (1) Sausage for select buffets. Ultimate Breakfast CAL EACH CHOICE FRESH OF THREE SEASONAL (3) BREAKFAST SLICED FRUIT PASTRIES, (40 CAL/2.5 SCRAMBLED OZ. SERVING) EGGS, CHEDDAR AND $3.59 ONION PER FRITTATA, PERSON CRISP BACON, BREAKFAST SAUSAGE, PANCAKES AND SYRUP, HASH BROWNS, FRESH SEASONAL SLICED FRUIT, ASSORTED JUICES ASSORTED AND, INDIVIDUAL GOURMET YOGURT COFFEE, CUPS ( DECAF AND CAL EACH) HOT TEA $2.49 EACH ASSORTED MUFFINS CAL EACH ASSORTED DANISH CAL EACH ASSORTED SCONES CAL EACH ASSORTED BAGELS CAL EACH SCRAMBLED EGGS 180 CAL/4 OZ. SERVING CHEDDAR AND ONION FRITTATA 270 CAL EACH HASH BROWNS CAL/3 OZ. SERVING BACON 45 CAL EACH SAUSAGE LINKS 130 CAL EACH SAUSAGE PATTIES 200 CAL EACH PANCAKES 50 CAL EACH MAPLE SYRUP 70 CAL/1 OZ. SERVING FRESH SEASONAL SLICED FRUIT 40 CAL/2.5 OZ. SERVING ASSORTED JUICES CAL EACH 2000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITION INFORMATION IS AVAILABLE UPON REQUEST. IN THE INTEREST OF PUBLIC HEALTH, PLEASE BE AWARE THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. 4 ~ Saginaw Valley State University

5 BREAKFAST BREAKFAST HOT BREAKFAST ENHANCEMENTS All prices are per person and available for 12 guests or more American Breakfast SCRAMBLED EGGS, CHOICE OF (1) BREAKFAST POTATO, CRISP BACON, BREAKFASTYogurt SAUSAGE, CHOICE Parfait OF ONE (1) Bar BREAKFAST $7.99PASTRY,, CHOOSE TWO (2) YOGURT FLAVORS SERVED WITH A VARIETY OF TOPPINGS ASSORTED MUFFINS CAL EACH GREEK ASSORTED YOGURT DANISH 70 CAL/ OZ. CAL SERVING EACH STRAWBERRY ASSORTED SCONES YOGURT 100 CAL/ OZ. CAL SERVING EACH VANILLA ASSORTED YOGURT BAGELS 110 CAL/ OZ. CAL SERVING EACH DICED SCRAMBLED PINEAPPLE EGGS CAL/2 CAL/4 OZ. SERVING FRESH SLICED STRAWBERRIES HASH BROWNS CAL/2 OZ. SERVING WALNUTS DICED HASH BROWNS CAL/0.5 CAL/3 OZ. SERVING GRANOLA SHREDDED HASH BROWNS CAL/3 CAL/1 OZ. SERVING Includes HASH BROWN appropriate PATTIES condiments 150 CAL EACH BACON 45 CAL EACH SAUSAGE LINKS 130 CAL EACH Traditional SAUSAGE PATTIES Sandwiches $ CAL EACH CHOICE GOURMET OF COFFEE, TWO (2) DECAF BREAKFAST AND HOT SANDWICHES TEA Includes EGG & CHEESE appropriate ENGLISH condiments MUFFIN 260 CAL EACH EGG & CHEESE CROISSA CAL EACH SAUSAGE, Sunrise EGG Sandwich & CHEESE BISCUITBuffet 520 CAL EACH HAM, EGG & CHEESE BISCUIT 450 CAL EACH CHOICE OF TWO (2) BREAKFAST SANDWICHES SERVED WITH FRESH BACON, EGG & CHEESE BAGEL SEASONAL SLICED FRUIT, CHOICE SPICY BACON, EGG, NT OF (1) BREAKFAST POTATO, POTATO & CH 370, EGG & CHEESE ENGLISH MUFFIN 260 CAL EACH Quiche-a-dilla EGG & CHEESE CROISSANT $4.79 SAUSAGE, EGG & CHEESE BISCUIT 520 CAL EACH BREAKFAST QUICHE-A-DILLAS ARE A NEW TWIST ON A BREAKFAST CLASSIC. HAM, EGG & CHEESE BISCUIT 450 CAL EACH CHOOSE FROM THE FOLLOWING SELECTIONS! BACON, EGG & CHEESE BAGEL LORAINE SPICY BACON, QUICHE EGG, CUPOTATO & CHEESE BURRITO CAL EACH PARMESAN FRESH SEASONAL AND GRILLED SLICED FRUIT VEGETABLE QUICHE CUP 40 CAL/ OZ. CAL SERVING EACH SPINACH, SLICED HASH TOMATO BROWNS AND MUSHROOM QUICHE CUP140 CAL/2 330 OZ. CAL SERVING EACH DICED HASH BROWNS 130 CAL/3 OZ. SERVING Egg SHREDDED Whites available HASH BROWNS on request - nominal fee 150 may CAL/3 apply OZ. SERVING HASH BROWN PATTIES 150 CAL EACH Egg Whites available on request BREAKFAST ENHANCEMENTS All prices are per person and available for 12 guests or more Yogurt Parfait Bar CHOOSE TWO (2) YOGURT FLAVORS SERVED WITH A VARIETY OF TOPPINGS GREEK YOGURT STRAWBERRY YOGURT VANILLA YOGURT DICED PINEAPPLE FRESH STRAWBERRIES WALNUTS GRANOLA Traditional Sandwiches CHOICE OF TWO (2) BREAKFAST SANDWICHES EGG & CHEESE ENGLISH MUFFIN EGG & CHEESE CROISSANT SAUSAGE, EGG & CHEESE BISCUIT HAM, EGG & CHEESE BISCUIT BACON, EGG & CHEESE BAGEL SPICY BACON, EGG, POTATO & CHEESE BURRITO Quiche-a-dilla 70 CAL/4 OZ. SERVING 100 CAL/4 OZ. SERVING 110 CAL/4 OZ. SERVING 30 CAL/2 OZ. SERVING 20 CAL/2 OZ. SERVING 90 CAL/0.5 OZ. SERVING 110 CAL/1 OZ. SERVING 260 CAL EACH 520 CAL EACH 450 CAL EACH 590 CAL EACH BREAKFAST QUICHE-A-DILLAS ARE A NEW TWIST ON A BREAKFAST CLASSIC. CHOOSE FROM THE FOLLOWING SELECTIONS! LORAINE QUICHE CUP 390 CAL EACH PARMESAN AND GRILLED VEGETABLE QUICHE CUP 320 CAL EACH SPINACH, TOMATO AND MUSHROOM QUICHE CUP 330 CAL EACH Egg Whites available on request 2000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITION INFORMATION IS AVAILABLE UPON REQUEST. IN THE INTEREST OF PUBLIC HEALTH, PLEASE BE AWARE THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Saginaw Valley State University ~ 5

6 LUNCH & BUFFET CLASSIC COLLECTIONS Additional Premium Box Lunch options available upon request! Please contact your catering professional! Premium Box Lunch SALMON CAESAR SALAD CAESAR SALAD WITH GRILLED SALMON, SHREDDED PARMESAN CHEESE, AND SEASONED CROUTONS 590 CAL EACH BAKERY FRESH ROLL FRESH FRUIT CUP 40 CAL/2.5 OZ. SERVING LEMON CHEESECAKE BAR 300 CAL/2.75 OZ. SERVING BOTTLED WATER 0 CAL EACH ASIAN CHICKEN SALAD GRILLED CHICKEN, ROMAINE, VEGETABLES, ORANGE AND ALMONDS TOSSED WITH A SWEET AND SPICY SESAME DRESSING 430 CAL EACH BAKERY FRESH ROLL FRESH FRUIT CUP 40 CAL/2.5 OZ. SERVING LEMON CHEESECAKE BAR 300 CAL/2.75 OZ. SERVING BOTTLED WATER 0 CAL EACH Classic Box Lunch YOUR CHOICE OF CLASSIC SANDWICH - SERVED WITH HOUSE MADE KETTLE CHIPS, AND BOTTLED WATER CLASSIC SELECTION SANDWICH CAL EACH HOUSE MADE KETTLE CHIPS 160 CAL/1 OZ SERVING BOTTLED WATER 0 CAL EACH Deli Express BUILD YOUR OWN DELI SANDWICH CREATION ACCOMPANIED BY YOUR CHOICE OF TWO (2) SIDE SALADS, HOUSE MADE KETTLE CHIPS, PICKLES,, AND STANDARD BEVERAGE SERVICE Deli Platter SLICED OVEN ROASTED TURKEY SLICED ROAST BEEF DELI HAM TUNA CHEESE TRAY (CHEDDAR & SWISS) RELISH TRAY (LETTUCE, TOMATO, ONION, PICKLES, PEPPERONCINI) ASSORTED BAKED BREADS & ROLLS SIDE SALADS HOUSE MADE KETTLE CHIPS Classic Selections YOUR CHOICE OF THREE (3) SANDWICHES AND TWO (2) SIDE SALADS ACCOMPANIED BY HOUSE MADE KETTLE CHIPS, MAYO AND MUSTARD, PICKLES,,AND STANDARD BEVERAGE SERVICE CLASSIC SELECTION SANDWICHES CAL EACH SIDE SALADS CAL EACH DILL PICKLE SLICES 0 CAL/1 OZ. SERVING HOUSE MADE KETTLE CHIPS 160 CAL/1 OZ SERVING Classic Sandwich Options (Available Sandwich Choices for the Classic Boxed lunch and Classic Selection Buffet) DELI SLICED HAM WITH HONEY MUSTARD DRESSING ON CIABATTA BREAD () CHICKEN CAESAR WRAP (630 CAL EACH) 25 CAL/1 OZ. SERVING 40 CAL/1 OZ. SERVING 30 CAL/1 OZ. SERVING 80 CAL/1 OZ. SERVING 110 CAL/1 OZ. SERVING 30 CAL/2 OZ. SERVING CAL EACH 160 CAL/1 OZ SERVING VEGETABLE BRUSCHETTA BAGUETTE WITH A SPICY SRIRACHA (730 CAL EACH) MOZZARELLA, RED PEPPER, BALSAMIC AND KALE CIABATTA (470 CAL EACH) CURRIED TURKEY AND APPLE WRAP (600 CAL EACH) 6 ~ Saginaw Valley State University

7 LUNCH & BUFFET CLASSIC COLLECTIONS The Executive Luncheon CHOICE OF THREE (3) SANDWICHES AND TWO (2) SIDE SALADS ACCOMPANIED BY POTATO CHIPS, MAYO AND MUSTARD, PICKLES,, AND STANDARD BEVERAGE SERVICE EXECUTIVE LUNCHEON SANDWICHES SIDE SALADS DILL PICKLE SLICES HOUSE MADE KETTLE CHIPS CAL EACH CAL EACH 0 CAL/1 OZ. SERVING 160 CAL/1 OZ. SERVING GARDEN VEGETABLES WITH BOURSIN, AGED PROVOLONE AND ROASTED GARLIC AIOLI ON CIABATTA (570 CAL EACH) SALMON, CUCUMBER AND CILANTRO COLESLAW CIABATTA (650 CAL EACH) CASHEW CHICKEN CIABATTA WITH FRESH ROMAINE AND RED GRAPES (560 CAL EACH) ITALIAN SUB WITH FRESH LETTUCE, TOMATO, ONION AND HERBED HONEY DIJON SAUCE (560 CAL EACH) SOUTHWEST SMOKED TURKEY CIABATTA WITH FRESH SPINACH AND CHIPOTLE MAYO (500 CAL EACH) SPICY GRILLED VEGETABLE WRAP BRUSCHETTA AND BLACK OLIVES (600 CAL EACH) DELI STYLE TURKEY, HAM, AND MOZZARELLA WITH PESTO MAYO ON A BAGUETTE (640 CAL EACH) Salad Selections (Included with Deli Express, Classic Selections, and Executive Luncheon Sandwich Buffets) GREEK PASTA SALAD TOSSED WITH TOMATOES, CUCUMBERS, RED ONIONS, PEPPERS, FRESH BABY SPINACH, FETA CHEESE AND BLACK OLIVES (90 CAL/3 OZ. SERVING) TOASTED CRANBERRY APPLE COUSCOUS WITH APRICOTS, GRANNY SMITH APPLES, ALMONDS, RED ONIONS, FRESH SPINACH AND SCALLIONS (180 CAL/3 OZ. SERVING) ROASTED SWEET POTATO SALAD WITH GREEN CHILES, SCALLIONS, CELERY, RED PEPPERS AND FRESH CILANTRO TOSSED IN SPICY CARIBBEAN JERK SEASONING (120 CAL/4 OZ. SERVING) CHICKPEA SALAD WITH FRESH CUCUMBERS, RED ONIONS, GREEN AND RED PEPPERS, CELERY AND GARLIC WITH A HOT PEPPER SAUCE AND LEMON SEASONING (130 CAL/3.5 OZ. SERVING) CHILLED DILL CUCUMBER SALAD WITH ONIONS TOSSED IN ITALIAN DRESSING (60 CAL/3.75 OZ. SERVING) RED-SKINNED POTATO SALAD WITH EGG, CELERY AND SPANISH ONION IN A SEASONED MAYONNAISE DRESSING (240 CAL/4 OZ. SERVING) TRADITIONAL GARDEN SALAD WITH BALSAMIC VINAIGRETTE AND RANCH DRESSINGS ( CAL/3.5 OZ. SERVING) RANCH PASTA SALAD (120 CAL/3 OZ. SERVING) FRESH FRUIT SALAD (40 CAL/2.5 OZ. SERVING) APPLE BACON COLESLAW (140 CAL/3.25 OZ. SERVING) 2000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITION INFORMATION IS AVAILABLE UPON REQUEST. IN THE INTEREST OF PUBLIC HEALTH, PLEASE BE AWARE THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Saginaw Valley State University ~ 7

8 LUNCH & BUFFET PLATED SALADS Available for 12 guests or more. Includes Standard Beverage Service Southwest Chicken Salad GRILLED ORANGE HERBED CHICKEN, ROMAINE, ROASTED CORN, BLACK BEANS, TOMATOES, AND TORTILLA STRAWS WITH SALSA RANCH DRESSING SOUTHWEST CHICKEN SALAD 320 CAL EACH SALSA RANCH DRESSING 100 CAL / 2OZ Chicken Caesar Salad GRILLED CHICKEN ON FRESH ROMAINE TOSSED WITH CREAMY CAESAR DRESSING AND CROUTONS CHICKEN CAESAR SALAD Chicken and Grape Power Salad GRILLED CHICKEN BREAST, KALE AND SPINACH SALAD MIX, RED SEEDLESS GRAPES, FARRO, BAGUETTE CHIPS, BLUE CHEESE AND TOASTED ALMONDS TOSSED WITH A GRAPE VINAIGRETTE CHICKEN AND GRAPE POWER SALAD 140 CAL / 2OZ Mandarin Cranberry Chicken Salad GRILLED CHICKEN, MANDARIN ORANGES, CRANBERRIES AND RED ONION ON MIXED GREENS WITH ORANGE VINAIGRETTE MANDARIN CRANBERRY CHICKEN SALAD 350 CAL EACH Mexican Street Corn Salad ROASTED CORN, RADISH, TORTILLA STRAWS, PARMESAN AND ROMAINE ARUGULA MIX IN SMOKY CHILE-LIME DRESSING WITH AVOCADO MEXICAN STREET CORN SALAD 350 CAL EACH Pork Banh Mi Salad PORK LOIN, PICKLED VEGETABLES, CUCUMBER, CILANTRO, ROMAINE & BAGUETTE CHIPS WITH THAI LIME SRIRACHA PORK BANH MI 250 CAL EACH Soba Noodle Chicken Salad CHICKEN, SOBA NOODLES, CUCUMBER, CARROT, SCALLION & KALE SPRING MIX WITH SWEET CHILI VINAIGRETTE SOBA NOODLE CHICKEN SALAD SWEET CHILI VINAIGRETTE 320 CAL EACH 70 CAL / 2OZ Classic Chef Salad TURKEY, HAM, CHEDDAR, SWISS CHEESE, TOMATO, CUCUMBER AND EGG ON MIXED GREENS WITH HERBED RANCH DRESSING CLASSIC CHEF SALAD HERBED RANCH DRESSING GRAIN BOWLS 230 CAL EACH 180 CAL / 2OZ Southwest Grain Bowl CHICKEN, QUINOA, AND BROWN RICE, ROASTED CORN, BLACK BEANS, GREENS AND CHIPOTLE VINAIGRETTE AND SEASONED FLATBREAD SOUTHWEST GRAIN BOWL & FLATBREAD 600 CAL EACH Hawaiian Pork Grain Bowl PORK, KALE, GRILLED PINEAPPLE, RED PEPPER, CARROT AND ALMONDS TOSSED WITH A HEARTY GRAIN BLEND, TROPICAL GINGER VINAIGRETTE AND HERBED FLATBREAD HAWAIIN PORK GRAIN BOWL & FLATBREAD 410 CAL EACH Asian Grain Bowl CHICKEN, QUINOA, BROWN RICE, KALE, GARLIC BROCCOLI, EDAMAME, ALMONDS AND CARROT GINGER DRESSING AND SEASONED FLATBREAD ASIAN GRAIN BOWL & FLATBREAD 660 CAL EACH 8 ~ Saginaw Valley State University

9 LUNCH & BUFFET BUFFETS Available for 24 guests or more. Includes Standard Beverage Service. Standard Beverage Service ICED TEA LEMONADE GOURMET COFFEE/DECAF ASSORTED SODAS Baked Potato Bar TOP YOUR OWN BAKED POTATO WITH CHICKEN MUSHROOM ALFREDO, CHILI, CHEESE SAUCE, BROCCOLI, CRUMBLED BACON, SHREDDED CHEDDAR CHEESE, SOUR CREAM, BUTTER AND SCALLIONS. SERVED WITH A GARDEN SALAD AND APPLE COBBLER OR APPLE PIE CLASSIC GARDEN SALAD TOP YOUR OWN BAKED POTATO WITH CHICKEN MUSHROOM ALFREDO, CHILI CON CARNE, STEAMED BROCCOLI, CRUMBLED BACON, SHREDDED CHEDDAR CHEESE, SCALLIONS AND SOUR CREAM CHEDDAR CHEESE SAUCE APPLE COBBLER APPLE PIE 5 CAL/8 OZ SERVING 0 CAL/8 OZ SERVING 120 CAL/8 OZ SERVING 0 CAL/8 OZ SERVING CAL/12 OZ SERVING 50 CAL/3.5 OZ. SERVING 660 CAL/12 OZ. SERVING 60 CAL/1 OZ. SERVING 350 CAL/4.75 OZ. SERVING 410 CAL/SLICE Northern Italian Buffet MEDITERRANEAN SALAD WITH A GREEK VINAIGRETTE GARLIC BREADSTICKS ROASTED MUSHROOMS VERMICELLI PASTA LEMON ROSEMARY CHICKEN SHRIMP SCAMPI BERRY PANNA COTTA Taco Del Seoul 120 CAL/3.25 OZ. SERVING 90 CAL/3.5 OZ. SERVING 150 CAL/3.25 OZ. SERVING 130 CAL/3 OZ. SERVING 100 CAL/3 OZ. SERVING 330 CAL/5 OZ. SERVING CREATE YOUR OWN TACOS OR RICE BOWLS WITH CHOICE OF TWO (2): KOREAN BBQ CHICKEN, PORK OR TOFU SERVED IN TORTILLAS & LETTUCE WRAPS OR OVER RICE ACCOMPANIED BY OUR TRIO OF SLAWS AND SALSAS, GARNISHES BAR AND SIDES EGG ROLLS 190 CAL EACH SWEET SOY SAUCE 50 CAL/1 OZ. SERVING SWEET & SOUR SAUCE 40 CAL/ 1 OZ. SERVING CHILI GARLIC SAUCE 45 CAL/1 OZ. SERVING FLOUR TORTILLAS 40 CAL EACH BIBB LETTUCE CUPS 0 CAL/0.5 OZ. SERVING JASMINE RICE 130 CAL/3 OZ. SERVING KOREAN BBQ CHICKEN 140 CAL/2 OZ. SERVING KOREAN BBQ PORK 110 CAL/2 OZ. SERVING KOREAN BBQ TOFU 90 CAL/2 OZ. SERVING ASIAN SLAW 20 CAL/1.25 OZ. SERVING PICKLED CUCUMBERS 5 CAL/1 OZ. SERVING PICKLED CARROT AND DAIKON 15 CAL/1 OZ. SERVING SALSA ROJA 20 CAL/1 OZ. SERVING SALSA VERDE 10 CAL/1 OZ. SERVING MANGO SALSA 30 CAL/1 OZ. SERVING SHREDDED GREEN CABBAGE 0 CAL/0.5 OZ. SERVING SCALLIONS 0 CAL/0.25 OZ. SERVING CILANTRO 0 CAL/0.125 OZ. SERVING TOASTED SESAME SEEDS 30 CAL/0.125 OZ. SERVING CHOPPED PEANUTS 40 CAL/0.25 OZ. SERVING COCONUT MANGO RICE DESSERT 230 CAL/5.85 OZ. SERVING 2000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITION INFORMATION IS AVAILABLE UPON REQUEST. IN THE INTEREST OF PUBLIC HEALTH, PLEASE BE AWARE THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Saginaw Valley State University ~ 9

10 LUNCH & BUFFET BUFFETS Available for 24 guests or more. Includes Standard Beverage Service. BBQ Picnic HOME-STYLE POTATO SALAD FRESH COUNTRY COLESLAW HOUSE-MADE KETTLE CHIPS GRILLED HAMBURGERS WITH BUNS HOT DOGS WITH BUNS GARNISH TRAY LETTUCE LEAVES DICED ONIONS DILL PICKLE SLICES SLICED TOMATOES BAKERY-FRESH BROWNIES Build Your Own Southern BBQ FRESH COUNTRY COLESLAW VEGETARIAN BAKED BEANS COLLARD GREENS MACARONI AND CHEESE HUSH PUPPIES PULLED CHICKEN PULLED PORK SLIDER BUNS BAKERY-FRESH BROWNIES Latin Flavors MEXICAN CHOPPED SALAD GRILLED FLATBREAD CILANTRO LIME RICE CUMIN BLACK BEANS CHIPOTLE ORANGE ROASTED CHICKEN CARNE ASADA CON PAPAS RANCHERO SOPAIPILLAS 240 CAL/4 OZ. SERVING 170 CAL/3.5 OZ. SERVING 240 CAL/1.25 OZ. SERVING 330 CAL EACH 310 CAL EACH 0 CAL/0.5 OZ. SERVING 10 CAL/1 OZ. SERVING 0 CAL/1 OZ. SERVING 5 CAL/1 OZ. SERVING 250 CAL/2.25 OZ. SERVING 170 CAL/3.5 OZ. SERVING 160 CAL/4 OZ. SERVING 90 CAL/3 OZ. SERVING 260 CAL/4 OZ. SERVING 70 CAL EACH 190 CAL/3 OZ. SERVING 290 CAL/3 OZ. SERVING 80 CAL EACH 250 CAL/2.25 OZ. SERVING 40 CAL/ 2.4 OZ. SERVING 120 CAL/3 OZ. SERVING 110 CAL/3 OZ. SERVING 440 CAL/6 OZ. SERVING 180 CAL/6 OZ. SERVING 70 CAL EACH Basic Italian Buffet ITALIAN HOUSE SALAD GARLIC BREADSTICKS HOME-STYLE LASAGNA WITH PARMESAN CHEESE VEGETABLE ALFREDO LASAGNA CHOCOLATE DIPPED BISCOTTI Soup and Salad Buffet GARDEN FRESH TOSSED SALAD WITH DRESSINGS AND ASSORTED TOPPINGS SERVED WITH DINNER ROLLS AND BUTTER, CHICKEN NOODLE SOUP AND ONE ADDITIONAL VEGETARIAN SOUP DU JOUR, AND ASSORTED CRAVEWORTHY COOKIES GARDEN FRESH MIXED GREENS RANCH DRESSING ITALIAN DRESSING SLICED GRILLED CHICKEN DICED HAM ROASTED CHICKPEAS SLICED RED ONIONS SHREDDED CHEESE TOMATOES CUCUMBERS SHREDDED CARROTS CROUTONS DINNER ROLLS SOUP DU JOUR 50 CAL/3.5 OZ. SERVING 330 CAL/7.25 OZ. SERVING 460 CAL/11 OZ. SERVING 190 CAL EACH 15 CAL/3 OZ. SERVING 200 CAL/2 OZ. SERVING 80 CAL/2 OZ. SERVING 160 CAL/3 OZ. SERVING 60 CAL/2 OZ. SERVING 210 CAL/2 OZ. SERVING 10 CAL/1 OZ. SERVING 60 CAL/0.5 OZ. SERVING 5 CAL/1 OZ. SERVING 5 CAL/1 OZ. SERVING 10 CAL/0.5 OZ. SERVING 60 CAL/0.5 OZ. SERVING ~ Saginaw Valley State University

11 BUFFET CLASSIC BUFFET OPTIONS Includes Standard Beverage Service.. Evening Soiree A CHOICE OF TWO ENTREES, THREE SALADS, TWO STARCHES, ONE VEGETABLE, ROLLS, HONEY BUTTER, AND STANDARD BEVERAGE SERVICE The Cardinal A CHOICE OF TWO ENTREES, TWO SALADS, ONE STARCH, ONE VEGETABLE, ROLLS, HONEY BUTTER, AND STANDARD BEVERAGE SERVICE Entrées CHICKEN MUSHROOM MARSALA (238 CAL/SERVING) LEMON ROSEMARY CHICKEN () TEQUILA LIME CHICKEN (300 CAL EACH) HERB ROASTED CHICKEN (220 CAL/SERVING) DANISH CHICKEN (280 CAL EACH) CHICKEN PICATTA (420 CAL EACH) ROAST TURKEY (140 CAL/3 OZ SERVING) BBQ TURKEY (180 CAL/3 OZ SERVING) BACON WRAPPED PORK TENDERLOIN (260 CAL/3 OZ SERVING) JERK PORK MEDALLIONS (160 CAL/3 OZ SERVING) TERIYAKI PORK LOIN (180 CAL/3 OZ SERVING) PORK CARNITAS (240 CAL/3 OZ SERVING) PULLED PORK (240 CAL/3 OZ SERVING) ITALIAN SAUSAGE WITH PEPPERS (580 CAL/SERVING) ROASTED TOP ROUND OF BEEF (200 CAL/3 OZ SERVING) SIGNATURE LONDON BROIL (220 CAL/3 OZ SERVING) SWEDISH STYLE MEATBALLS (300 CAL/3 PIECES) SALISBURY STEAK WITH MUSHROOM GRAVY (280 CAL EACH) BUFFALO BLUE CHEESE MEATLOAF (250 CAL/SLICE) BEEF LASAGNA (320 CAL/SLICE) CHICKEN AND BROCCOLI LASAGNA (680 CAL/SLICE) VEGETABLE LASAGNA (270 CAL/SLICE) TORTELLINI WITH GRILLED VEGETABLES (320 CAL/SERVING) COD BRUSCHETTA (170 CAL/3 OZ SERVING) GARDEN VEGETABLE SALMON (230 CAL EACH) HONEY BBQ SALMON () LIGHTLY BREADED COD () Starches MASHED POTATOES AND GRAVY (230 CAL / 1/2 CUP) MACARONI AND CHEESE (250 CAL / 1/2 CUP) RICE PILAF (150 CAL / 1/2 CUP) BAKED POTATO (200 CAL EACH) ROASTED RED POTATOES (130 CAL / 1/2 CUP) AUGRATIN POTATOES (180 CAL / 1/2 CUP) SWEET POTATOES (130 CAL / 1/2 CUP) DELMONICO POTATOES (210 CAL / 1/2 CUP) BROWN RICE WITH CRANBERRIES (160 CAL / 1/2 CUP) WILD RICE (100 CAL / 1/2 CUP) SCALLOPED POTATOES (150 CAL / 1/2 CUP) BROCCOLI CHEDDAR RICE (210 CAL / 1/2 CUP) CHARRO BEANS (90 CAL / 1/2 CUP) GRILLED SWEET POTATOES (150 CAL/3 OZ SERVING) RANCH WEDGES (200 CAL/4 OZ SERVING) Vegetables SEASONAL GARDEN VEGETABLES (17 CAL / 1/2 CUP) HONEY CARROTS (110 CAL / 1/2 CUP) FRESH GREEN BEANS (30 CAL/3 OZ SERVING) STEAMED BROCCOLI (20 CAL / 1/2 CUP) SEASONED CORN (100 CAL / 1/2 CUP) BAKED ACORN SQUASH (30 CAL / 1/4 SQUASH) ZUCCHINI AND YELLOW SQUASH (70 CAL / 1/2 CUP) ROASTED VEGETABLES (60 CAL / 1/2 CUP) CALIFORNIA BLEND (20 CAL / 1/2 CUP) CAPRI BLEND (20 CAL / 1/2 CUP) PRINCE EDWARD BLEND (30 CAL / 1/2 CUP) Salads FRUIT AND NUT BISTRO SALAD (100 CAL/SERVING) GARDEN SALAD (15 CAL/SERVING) SOUTHWEST CAESAR SALAD (170 CAL/SERVING) TANGY KALE SLAW (130 CAL/SERVING) SUMMER ZUCCHINI SLAW (140 CAL / 1/2 CUP) PASTA SALAD (130 CAL / 1/2 CUP) OLD FASHIONED POTATO (240 CAL / 1/2 CUP) MANDARIN SPINACH SALAD (60 CAL / 1/2 CUP) WALDORF SALAD (70 CAL / 1/2 CUP) SPICED SWEET POTATO SALAD (120 CAL / 1/2 CUP) COLESLAW (150 CAL / 1/2 CUP) 2000 CALORIES A DAY IS USED FOR GENERAL NUTRITION ADVICE, BUT CALORIE NEEDS VARY. ADDITIONAL NUTRITION INFORMATION IS AVAILABLE UPON REQUEST. IN THE INTEREST OF PUBLIC HEALTH, PLEASE BE AWARE THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Saginaw Valley State University ~ 11

12 PLATED MEALS PLATED MEALS Available for 24 guests or more. Includes Standard Beverage Service. Chicken Piccata LIGHTLY DUSTED PAN FRIED CHICKEN BREAST WITH LEMON CAPER SAUCE, SCALLION MASHED POTATOES AND GARDEN VEGETABLES. SERVED WITH STRAWBERRY FETA SALAD CHICKEN BREAST W/ SAUCE SCALLION MASHED POTATOES GARDEN VEGETABLES STRAWBERRY FETA SALAD 420 CAL EACH 120 CAL / 1/2 CUP 15 CAL / 1/2 CUP 190 CAL EACH Chicken with Bacon and Goat Cheese CHICKEN BREAST STUFFED WITH BACON AND GOAT CHEESE TOPPED WITH ROMESCO SAUCE AND SERVED WITH PARMESAN RISOTTO, LEMON BROCCOLI, AND PANZANELLA SALAD STUFFED CHICKEN BREAST W/ SAUCE PARMESAN RISOTTO LEMON BROCCOLI PANZANELLA SALAD 330 CAL EACH 270 CAL / 1/2 CUP 20 CAL / 1/2 CUP 150 CAL / 1/2 CUP Grilled Lemon Rosemary Chicken GRILLED MARINATED CHICKEN BREAST TOPPED WITH RED ONION MARMALADE SERVED WITH FINGERLING POTATO HASH, DILL GREEN BEANS AND CRANBERRY MANDARIN SALAD CHICKEN BREAST RED ONION MARMALADE FINGERLING POTATO HASH DILL GREEN BEANS CRANBERRY MANDARIN SALAD Orange Chicken 35 CAL/1 OZ SERVING 130 CAL / 1/2 CUP 30 CAL/3 OZ SERVING 130 CAL EACH BREADED CHICKEN, VEGETABLES, GINGERROOT AND GARLIC GLAZED WITH AN ASIAN ORANGE SAUCE OVER SEASONED WHITE RICE OR LOMEIN WITH GRILLED BABY BOK CHOY. SERVED WITH SOBA NOODLE SALAD CHICKEN STIR FRY 320 CAL/SERVING RICE 120 CAL / 1/2 CUP LOMEIN 80 CAL/3 OZ SERVING BABY BOK CHOY 15 CAL/3 OZ SERVING SOBA NOODLE SALAD 90 CAL / 1/2 CUP Chicken Enchiladas CHICKEN AND VEGETABLE FILLED CORN TORTILLAS BAKED WITH ENCHILADA SAUCE AND TOPPED WITH CHEDDAR CHEESE. SERVED WITH RE-FRIED BEANS, SPANISH RICE AND MEXICAN STREET CORN SALAD. CHICKEN ENCHILADAS 350 CAL EACH RE-FRIED BEANS 160 CAL / 1/2 CUP SPANISH RICE 100 CAL / 1/2 CUP MEXICAN STREET CORN SALAD Crispy Asiago-Crusted Chicken DEEP FRIED BONELESS CHICKEN BREAST COATED WITH A BLEND OF BREAD CRUMBS, ASIAGO AND PEPPER. SERVED WITH A PARMESAN AND CHEDDAR MAC AND CHEESE, GARDEN VEGETABLES AND A CAESAR SALAD CHICKEN BREAST 430 CAL EACH PARMESAN AND CHEDDAR MAC AND CHEESE 150 CAL / 1/2 CUP GARDEN VEGETABLES 15 CAL / 1/2 CUP CAESAR SALAD Chicken Mushroom Marsala SAUTEED CHICKEN WITH MUSHROOMS, ONIONS AND GARLIC IN LIGHT MARSALA WINE SAUCE WITH DELMONICO POTATOES AND ROASTED ITALIAN VEGETABLES. SERVED WITH A PARMESAN PEPPER GARDEN SALAD. CHICKEN AND SAUCE 240 CAL EACH DELMONICO POTATOES 210 CAL / 1/2 CUP ITALIAN VEGETABLES 100 CAL / 1/2 CUP PARMESAN PEPPER SALAD Hot Honey Fried Chicken BONELESS CHICKEN BREAST DIPPED IN BUTTERMILK AND DREDGED IN SEASONED FLOUR THEN FRIED TIL GOLDEN BROWN, SERVED WITH A SIDE OF FIERY HOT HONEY, MASHED POTATOES WITH CORN, CREAMY PAN GRAVY AND BACON APPLE COLE SLAW CHICKEN BREAST & HONEY 420 CAL EACH MASHED POTATOES WITH CORN 130 CAL / 1/2 CUP CREAM GRAVY 45 CAL/2 OZ SERVING BACON APPLE COLESLAW 70 CAL / 1/2 CUP SOUTHERN HONEY BISCUIT 250 CAL EACH 12 ~ Saginaw Valley State University

13 PLATED MEALS PLATED MEALS Available for 24 guests or more. Includes Standard Beverage Service. Tequila Lime Chicken MARINATED CHICKEN BREAST WITH SPICY MEXI-RANCH SAUCE, CHEDDAR CHEESE, CRUSHED CORN CHIPS AND FRESH CILANTRO. SERVED WITH GREEN CHILE MASHED POTATOES, SOUTHWEST ROASTED CORN, AND MANGO CHILI LIME SALAD CHICKEN BREAST W/ SAUCE AND TOPPINGS 610 CAL/SERVING GREEN CHILI MASHED 80 CAL / 1/2 CUP SOUTHWEST ROASTED CORN 100 CAL / 1/2 CUP MANGO CHILI LIME SALAD 180 CAL EACH SVSU Signature London Broil MARINATED FLANK STEAK FLAME BROILED WITH OUR SIGNATURE ZESTY TOMATO SAUCE. SERVED WITH GARLIC POTATO PUREE, GARDEN VEGETABLES AND SPRING MIX BISTRO SALAD WITH RASPBERRY VINAIGRETTE. FLANK STEAK 320 CAL/6 OZ SERVING GARLIC POTATO PUREE 120 CAL / 1/2 CUP GARDEN VEGETABLES 15 CAL / 1/2 CUP BISTRO SALAD 100 CAL EACH Beef Tenderloin FILET MIGNON WITH ROASTED MUSHROOMS, CIPOLLINI ONIONS, DELMONICO POTATOES AND GARDEN VEGETABLES. SERVED WITH CLASSIC CAESAR SALAD. FILET MIGNON, ONIONS AND MUSHROOMS 290 CAL EACH DELMONICO POTATOES 210 CAL / 1/2 CUP GARDEN VEGETABLES 15 CAL / 1/2 CUP BISTRO SALAD 100 CAL EACH Grilled NY Strip BEEF SIRLOIN STRIP STEAK CHAR BROILED AND SEASONED WITH CRACKED PEPPER AND SEA SALT. SERVED WITH A LOADED BAKED POTATO, ASPARAGUS VEGETABLE SAUTÉ AND PARMESAN PEPPER GARDEN SALAD. STRIP STEAK 410 CAL EACH LOADED BAKED POTATO ASPARAGUS VEGETABLE SAUTÉ 60 CAL / 1/2 CUP PARMESAN PEPPER SALAD Grilled London Broil MARINATED LONDON BROIL WITH WILD MUSHROOM DEMI-GLACE, GARLIC POTATO PURÉE AND ASPARAGUS VEGETABLE SAUTÉ. SERVED WITH A GARDEN SALAD FLANK STEAK AND SAUCE GARLIC POTATO PURÉE ASPARAGUS VEGETABLE SAUTÉ GARDEN SALAD 275 CAL/6 OZ SERVING 120 CAL / 1/2 CUP 60 CAL / 1/2 CUP 100 CAL EACH Kansas City Platter BEEF BRISKET WITH SPICY PEPPER SLAW, BBQ PINTO BEANS, CORN MUFFIN AND TEXAS TOM POTATOES BRISKET PINTOS TEXAS TOMS SPICY PEPPER SLAW CORN MUFFIN 410 CAL EACH 60 CAL / 1/2 CUP 230 CAL EACH Texas Platter PULLED PORK ON TEXAS TOAST, WITH SWEET POTATO FRIES, MAC AND CHEESE, TEXAS SLAW, BBQ SAUCE AND PICKLE SLICES TEXAS PLATTER 790 CAL EACH Stuffed Pork Chop CENTER CUT PORK LOIN STUFFED WITH SAVORY BREAD DRESSING AND TOPPED WITH RICH BROWN GRAVY. SERVED WITH SCALLOPED POTATOES, BALSAMIC GLAZED ROASTED CARROTS AND CRANBERRY MANDARIN SALAD. STUFFED PORK CHOP W/ GRAVY 330 CAL/SERVING SCALLOPED POTATOES 150 CAL / 1/2 CUP ROASTED CARROTS 90 CAL / 1/2 CUP CRANBERRY MANDARIN SALAD 130 CAL EACH Sausage Parmesan GRILLED ITALIAN SAUSAGE WITH SAUTEED ONIONS AND PEPPERS TOPPED WITH MELTED MOZZARELLA CHEESE. SERVED WITH CONFETTI RICE, GRILLED BAGUETTE AND PARMESAN PEPPER SALAD SAUSAGE, PEPPERS, ONIONS, CHEESE CONFETTI RICE GRILLED BAGUETTE PARMESAN PEPPER SALAD 670 CAL EACH 150 CAL / 1/2 CUP 160 CAL/2 SLICES Saginaw Valley State University ~ 13

14 PLATED MEALS PLATED MEALS Available for 24 guests or more. Includes Standard Beverage Service. Orange Honey Turkey London Broil OVEN ROASTED HONEY GLAZED TURKEY BREAST SERVED WITH ORANGE SALSA, DIJON ROASTED RED POTATOES, CALIFORNIA BLEND VEGETABLES AND WALDORF SALAD TURKEY BREAST W/ SALSA 180 CAL/SERVING DIJON RED POTATOES 130 CAL / 1/2 CUP CALIFORNIA BLEND 20 CAL / 1/2 CUP WALDORF SALAD 70 CAL / 1/2 CUP Cheesy Roast Turkey with Broccoli ROASTED TURKEY BREAST TOPPED WITH FRESH BROCCOLI, CHEESE SAUCE AND SEASONED CRUMB. SERVED WITH HERB ROASTED RED POTATOES AND GARDEN SALAD TURKEY BREAST, BROCCOLI, CHEESE SAUCE, CRUMB 180 CAL/SERVING HERB ROASTED POTATOES 100 CAL / 1/2 CUP GARDEN SALAD 15 CAL/SERVING Garden Salmon OVEN BAKED SALMON WITH PARMESAN VEGETABLE CRUMB TOPPING, CURRIED JASMINE RICE, CAPRI BLEND VEGETABLES AND FIRE AND ICE MELON SALAD. SALMON CURRIED JASMINE RICE CAPRI BLEND VEGETABLES FIRE AND ICE MELON SALAD 230 CAL EACH 100 CAL / 1/2 CUP 20 CAL / 1/2 CUP 35 CAL / 1/2 CUP Lemon Dill Salmon GRILLED GARLIC HERB SALMON SERVED WITH CREAMY LEMON DILL SAUCE, CONFETTI BROWN RICE, ORANGE GINGER GLAZED CARROTS AND MANGO QUINOA SALAD SALMON AND SAUCE CONFETTI BROWN RICE ORANGE GINGER CARROTS MANGO QUINOA SALAD 170 CAL EACH 120 CAL / 1/2 CUP 80 CAL / 1/2 CUP 115 CAL EACH Snapper Veracruz OVEN BAKED SNAPPER FILET TOPPED WITH SPICY TOMATO, OLIVE AND CAPER SAUCE SERVED WITH SAFFRON RICE, ROASTED ASPARAGUS AND PANZANELLA SALAD. SNAPPER WITH SAUCE SAFFRON RICE ASPARAGUS PANZANELLA SALAD 120 CAL / 1/2 CUP 45 CAL/3 OZ SERVING 150 CAL / 1/2 CUP Santa Fe Tuna GRILLED TUNA STEAK COATED WITH A FLAVORFUL BLEND OF CHILI, CUMIN, GARLIC AND LIME JUICE, TOPPED WITH MANGO PEPPER RELISH AND CILANTRO CREMA. SERVED WITH SWEET POTATO AND CORN HASH, SEASONED BROCCOLI AND SOUTHWEST CAESAR SALAD TUNA STEAK 150 CAL EACH MANGO PEPPER RELISH 60 CAL/2 OZ SERVING CILANTRO CREMA 15 CAL/1 OZ SERVING SWEET POTATO CORN HASH 120 CAL / 1/2 CUP BROCCOLI 20 CAL / 1/2 CUP SOUTHWEST CAESAR SALAD 115 CAL EACH Grilled Montreal Cod GRILLED COD SEASONED WITH A BLEND OF CRACKED BLACK PEPPER, GARLIC AND SPICES. SERVED WITH AUGRATIN POTATOES, CALIFORNIA BLEND VEGETABLES AND SPRING MIX BISTRO SALAD WITH RASPBERRY VINAIGRETTE. GRILLED COD AUGRATIN POTATOES CALIFORNIA BLEND VEGETABLES SPRING MIX SALAD 180 CAL / 1/2 CUP 20 CAL / 1/2 CUP 120 CAL / 1/2 CUP Grilled Ravioli CHEESE RAVIOLI, WITH MARINARA SAUCE, PARMESAN AND FRESH BASIL ON A GRILLED BAGUETTE. SERVED WITH GARDEN VEGETABLES AND CAESAR SALAD RAVIOLI, SAUCE AND BAGUETTE 700 CAL EACH GARDEN VEGETABLES 15 CAL / 1/2 CUP CAESAR SALAD 14 ~ Saginaw Valley State University

15 PLATED MEALS PLATED MEALS Available for 24 guests or more. Includes Standard Beverage Service. Chicken and Broccoli Ravioli CHEESE RAVIOLI PAN-SAUTEED WITH CHICKEN, BROCCOLI, ONION, GARLIC, TOMATO CREAM SAUCE AND FRESH BASIL SERVED WITH STRAWBERRY FETA SALAD CHICKEN AND BROCCOLI RAVIOLI 320 EACH STRAWBERRY FETA SALAD 190 CAL EACH Pierogies with Bacon and Onion POTATO AND CHEDDAR PIEROGIES SAUTEED WITH ONION AND GARLIC THEN TOPPED WITH BACON AND SOUR CREAM. SERVED WITH SEASONED BROCCOLI AND CRANBERRY MANDARIN SALAD PIEROGIES AND TOPPINGS 270 EACH BROCCOLI 20 CAL / 1/2 CUP CRANBERRY MANDARIN SALAD 130 EACH Cheesy Shrimp Alfredo CAVATAPPI PASTA SAUTEED WITH GARLIC SHRIMP, ALFREDO SAUCE AND CHEDDAR. SERVED WTH ROASTED ASPARAGUS AND CLASSIC CAESAR SALAD CHEESY SHRIMP ALFREDO 380 CAL EACH ASPARAGUS 45 CAL/3 OZ SERVING CAESAR SALAD Butternut Squash Risotto SAVORY RISOTTO MADE WITH ROASTED BUTTERNUT SQUASH, ALMOND MILK, CRANBERRIES AND ALMONDS. SERVED WITH A GARDEN VEGETABLES AND A WATERMELON FETA SALAD. BUTTERNUT SQUASH RISOTTO 690 CAL EACH GARDEN VEGETABLES 15 CAL / 1/2 CUP WATERMELON AND FETA SALAD 70 CAL/4 OZ SERVING Summer Vegetable Cous Cous Platter SUMMER SQUASH, SUN DRIED TOMATOES, PEPPERS AND ONIONS OVER TOASTED LEMON COUSCOUS WITH A SIDE OF HUMMUS AND WARM PITA. SERVED WITH A CRANBERRY MANDARIN SALAD. SUMMER VEGETABLE COUSCOUS PLATTER CRANBERRY MANDARIN SALAD HUMMUS & PITA 270 CAL EACH 130 CAL EACH 220 CAL EACH DUAL ENTREÉS Dressed to Impress CHILEAN SEA BASS TOPPED WITH LUMP CRAB, FRESH ASPARAGUS, HOLLANDAISE AND LEMON PAIRED WITH PETIT BEEF TENDERLOIN MEDALLION AND WILD MUSHROOM DEMI. SERVED WITH TRUFFLED RISOTTO, SPIRAL TURNED VEGETABLES, HOUSE SALAD AND CRÈME BRULE SEA BASS 120 CAL/4 OZ SERVING CRAB 20 CAL/1 OZ SERVING HOLLANDAISE 200 CAL/3T ASPARAGUS 15 CAL/3 OZ SERVING BEEF TENDERLOIN 150 CAL/4 OZ SERVING MUSHROOM DEMI 30 CAL/1 OZ SERVING RISOTTO 180 CAL / 1/2 CUP SPIRAL VEGETABLES 15 CAL/3 OZ SERVING HOUSE SALAD 15 CAL EACH CRÈME BRULE 260 CAL/4 OZ SERVING New York, New York BEEF SIRLOIN STRIP STEAK CHAR BROILED AND SEASONED WITH CRACKED PEPPER AND SEA SALT, PAIRED WITH CHICKEN PICATTA. SERVED WITH HOUSE MADE STEAK SAUCE, LOADED BAKED POTATO, ASPARAGUS VEGETABLE SAUTÉ, CLASSIC SPINACH SALAD WITH HOT BACON DRESSING AND MILE HIGH APPLE PIE. STEAK 410 CAL EACH CHICKEN PICATTA 420 CAL EACH BAKED POTATO ASPARAGUS VEGETABLE SAUTÉ 15 CAL/3 OZ SERVING SALAD WITH DRESSING 115 CAL EACH APPLE PIE 410 CAL EACH STEAK SAUCE 25 CAL/1 OZ SERVING Delmonicos FILET MIGNON WITH ROASTED MUSHROOMS, CIPOLLINI ONIONS, CHICKEN MARSALA, DELMONICO POTATOES, AND CREAMED SPINACH. SERVED WITH CLASSIC CAESAR SALAD AND MIXED BERRY SABAYON. FILET MIGNAON 150 CAL/4 OZ SERVING CHICKEN MARSALA 240 CAL EACH DELMONICO POTATOES 210 CAL / 1/2 CUP CREAMED SPINACH 80 CAL / 1/2 CUP CAESAR SALAD SABAYON 260 CAL/4 OZ SERVING Saginaw Valley State University ~ 15

16 PLATED MEALS/DESSERTS DUAL ENTREÉS Available for 24 guests or more. Includes Standard Beverage Service. San Antonio MARINATED FLANK STEAK FLAME BROILED WITH OUR SIGNATURE ZESTY TOMATO SAUCE AND TEQUILA LIME CHICKEN. SERVED WITH GARLIC POTATO PUREE, GARDEN VEGETABLES, SOUTHWEST CAESAR SALAD AND STRAWBERRY WONTON NAPOLEON FLANK STEAK TEQUILA LIME CHICKEN GARLIC POTATO PUREE GARDEN VEGETABLES SOUTHWEST CAESAR SALAD STRAWBERRY WONTON NAPOLEON 160 CAL/4 OZ SERVING 300 CAL EACH 120 CAL / 1/2 CUP 15 CAL / 1/2 CUP 170 CAL EACH 250 CAL EACH Footloose OVEN ROASTED HONEY GLAZED TURKEY BREAST WITH ORANGE SALSA, BACON WRAPPED PORK TENDERLOIN, DIJON ROASTED RED POTATOES, CALIFORNIA BLEND VEGETABLES, WALDORF SALAD AND KEY LIME BISTRO CAKE TURKEY AND SALSA 180 CAL/SERVING BACON WRAPPED PORK TENDERLOIN 260 CAL/3 OZ SERVING DIJON ROASTED RED POTATOES 130 CAL / 1/2 CUP CALIFORNIA BLEND 20 CAL / 1/2 CUP WALDORF SALAD 70 CAL / 1/2 CUP KEY LIME BISTRO CAKE 150 CAL EACH DESSERTS Available for 12 guests or more Assorted Cakes CHOOSE FROM THE FOLLOWING CLASSIC DESSERT TREATS; CHOCOLATE WITH FUDGE ICING, YELLOW WITH BUTTERCREAM, CARROT WITH CREAM CHEESE, RED VELVET WITH CREAM CHEESE OR WHITE CAKE WITH WHITE ICING AND SPRINKLES CHOCOLATE CAKE 260 CAL/SLICE YELLOW CAKE 320 CAL/SLICE CARROT CAKE 360 CAL/SLICE RED VELVET CAKE 500 CAL/SLICE WHITE CAKE 380 CAL/SLICE Assorted Pies CHOOSE FROM; APPLE, DUTCH APPLE, CHERRY, BLUEBERRY, PECAN, PUMPKIN, OREO CREAM, CHOCOLATE CREAM APPLE PIE DUTCH APPLE PIE CHERRY PIE BLUEBERRY PIE PECAN PIE PUMPKIN PIE OREO CREAM PIE CHOCOLATE CREAM 410 CAL/SLICE 350 CAL/SLICE 380 CAL/SLICE 360 CAL/SLICE 450 CAL/SLICE 300 CAL/SLICE 260 CAL/SLICE 300 CAL/SLICE Dessert "Martini's" DELICIOUS ENDINGS BEAUTIFULLY PRESENTED IN DESSERT GLASSWARE, CHOOSE FROM; CHOCOLATE MOUSSE, CRÈME ANGLAISE WITH CHOCOLATE AND FRESH RASPBERRY, STRAWBERRY SHORTCAKE, TIRAMISU, BROWNIE CAPPUCINO MOUSSE, PEANUT BUTTER DEVILS FOOD CHOCOLATE MOUSSE CRÈME ANGLAISE WITH CHOCOLATE AND RASPBERRY STRAWBERRY SHORTCAKE TIRAMISU BROWNIE CAPPUCINO PEANUT BUTTER DEVILS FOOD 150 CAL EACH 400 CAL EACH 180 CAL EACH 300 CAL EACH 220 CAL EACH 240 CAL EACH Specialty Desserts SURE TO MAKE YOUR EVENT MEMORABLE, CHOOSE FROM THE FOLLOWING GOURMET DESSERTS; CRÈME BRULE WITH FRESH BERRIES, KEY LIME OR RED VELVET BISTRO CAKES, CHEESECAKE WITH SEASONAL TOPPINGS, STRAWBERRY WONTON NAPOLEON, TRES LECHE CAKE. CRÈME BRULE 290 CAL EACH KEY LIME BISTRO 250 CAL EACH RED VELVET BISTRO 280 CAL EACH CHEEESECAKE WITH SEASONAL TOPPING CAL EACH STRAWBERRY WONTON NAPOLEON 250 CAL EACH TRES LECHE CAKE 430 CAL EACH Light and Refreshing LIGHTEN UP YOUR NEXT EVENT WITH THESE FRESH OFFERINGS. CHOOSE FROM; FRESH CUT FRUIT IN MARTINI WITH CHOCOLATE DIPPED LADYFINGER, ANGEL FOOD CAKE WITH FRESH BERRIES, CHOCOLATE COVERED STRAWBERRIES, BERRY AND CREAM PARFAIT, MOJITO STRAWBERRIES, GOATS CHEESE, FRUIT AND HONEY, AND SORBET FRUIT MARTINI ANGEL FOOD CAKE WITH BERRY TOPPING 170 CAL/SERVING BERRY AND CREAM PARFAIT (SEASONAL) 130 CAL EACH MOJITO STRAWBERRIES 80 CAL/4 OZ SERVING CHOCOLATE COVERED STRAWBERRIES 300 CAL/SERVING (4 EA) GOATS CHEESE, FRUIT AND HONEY 250 CAL/SERVING SORBET 70 CAL EACH Miniatures GIVE YOUR BUDGET AND YOUR WAISTLINE A BREAK WITH THESE MINI'S; LEMON STRAWBERRY PARFAIT, SALTED CARAMEL MINI CUPCAKE, CARROT CAKE MINI PARFAIT, ROCKY ROAD BROWNIE BITES, PINEAPPLE UPSIDE DOWN PARFAIT, MINI ELVIS CAKE LEMON STRAWBERRY PARFAIT 70 CAL EACH SALTED CARAMEL CUPCAKE 180 CAL EACH CARROT CAKE PARFAIT 230 CAL EACH ROCKY ROAD BROWNIE BITES 360 CAL/SERVING PINEAPPLE UPSIDE DOWN PARFAIT 220 CAL EACH MINI ELVIS CAKE 150 CAL EACH 16 ~ Saginaw Valley State University

17 RECEPTIONS RECEPTIONS Aavailable for 24 guests or more. Based on 1.5 hours of service. Reception Hors D'oeuvres (Hot) BALSAMIC FIG AND GOAT CHEESE FLATBREAD (80 CAL EACH) BRIE, PEAR AND ALMOND BEGGAR'S PURSES (90 CAL EACH) CHICKEN QUESADILLAS (50 CAL EACH) CRAB CAKES () ASSORTED MINI QUICHE (70-90 CAL EACH) THAI BRAND CHICKEN SATAY (35 CAL EACH) VEGETABLE SPRINGROLLS (60 CAL EACH) BACON WRAPPED SCALLOPS (120 CAL EACH) CRISPY ASIAGO ASPARAGUS (45 CAL EACH) SPANIKOPITA (70 CAL EACH) SESAME CHICKEN (40 CAL EACH) MINI BEEF WELLINGTON (125 CAL EACH) PAKORA (200 CAL EACH) CREAMY TUSCAN SHRIMP () CRAB RANGOON (150 CAL EACH) HOUSE MADE TAMALE BITES (100 CAL EACH) CHICKEN WINGS ( CAL/3 WINGS) CHOOSE FROM BUFFALO, BBQ, KOREAN BBQ, TERIYAKI, MANGO HABANERO, OR PLAIN BONELESS WINGS ( CAL/4 OZ SERVING) CHOOSE FROM BUFFALO, BBQ, KOREAN BBQ, TERIYAKI, MANGO HABANERO, OR PLAIN MEATBALLS ( EACH) CHOOSE FROM SWEDISH, BBQ, SWEET AND SOUR Reception Hors D'oeuvres (Cold) ASSORTED PETIT FOURS (60-) BLACK AND WHITE PETIT FOURS (70 CAL EACH) CHOCOLATE-CARAMEL MINI CHEESECAKES (80 CAL EACH) COOL CITRUS MINI CHEESECAKES (80 CAL EACH) ANTIPASTO KABOBS (45 CAL EACH) MEDITERRANEAN ANTIPASTO SKEWERS (70 CAL EACH) WILD MUSHROOM IN PHYLLO (120 CAL/2 PIECES) GARDEN PIZZA (170 CAL/2 PIECES) VEGGIE SHOOTER (150 CAL EACH) SMOKED SALMON CHIPS (140 CAL/2 PIECES) CUCUMBER ROUNDS ( CAL/2 PIECES) SALAMI CORONETS (220 CAL/2 PIECES) SUSHI (40-60 CAL/2 PIECES) SUSHI PLATTER INCLUDING CALIFORNIA ROLL, CRISPY SHRIMP ROLL, AVACADO MUSHROOM AND ASPARAGUS ROLL, PICKLED GINGER AND WASABI VIETNAMESE PORK BAGUETTE (60 CAL/SLICE) SCOTCH EGGS (150 CAL / 1/2 EGG) CANDIED BACON (100 CAL/SLICE) Unsure of how many items and how much to order for your reception? Contact your catering events specialist to discuss the proper amounts needed for a reception. Saginaw Valley State University ~ 17

18 RECEPTIONS RECEPTION ADDITIONS Available for 12 guests or more. Classic Cheese Tray CLASSIC CHEESE TRAY WITH SWISS, CHEDDAR AND PEPPER JACK CHEESES, PITA CHIPS AND CROSTINI (290 CAL/2.75 OZ. SERVING) Fresh Garden Crudit s FRESH GARDEN CRUDIT S WITH RANCH DILL DIP (120 CAL/5 OZ. SERVING) Fresh Seasonal Fruit FRESH SEASONAL FRUIT TRAY (40 CAL/2.5 OZ. SERVING) Antipasto Platter ANTIPASTO PLATTER WITH MARINATED VEGETABLES, ITALIAN MEATS AND CHEESE (250 CAL/5 OZ. SERVING) Housemade Spinach Dip HOUSEMADE SPINACH DIP SERVED WITH FRESH PITA CHIPS (230 CAL/2.25 OZ. SERVING) RECEPTION STATIONS Available for 12 guests or more. Mediterranean ADD A PACKAGE OF OUR MEDITERRANEAN BITES TO YOUR RECEPTION MARINATED OLIVES 150 CAL/2.75 OZ. SERVING HUMMUS & PITA CHIPS 220 CAL/4.5 OZ. SERVING GREEK SALAD 120 CAL/3.25 OZ. SERVING SEASONAL ROASTED VEGETABLE TRAY 120 CAL/3.25 OZ. SERVING-210 CAL/4 OZ. SERVING TABBOULEH SALAD 110 CAL/3.25 OZ. SERVING Dim Sum A LITTLE AFTERNOON DIM SUM TO SPICE UP YOUR AFTERNOON MEETING OR EVENING RECEPTION EGG ROLLS 190 CAL EACH POT STICKERS 45 CAL EACH SWEET SOY SAUCE 50 CAL/1 OZ. SERVING SWEET & SOUR SAUCE 40 CAL/1 OZ. SERVING CHILI GARLIC SAUCE 45 CAL/1 OZ. SERVING SWEET & SPICY BONELESS CHICKEN WINGS 600 CAL/7.5 OZ. SERVING RASPBERRY COCONUT BAR 370 CAL/3.25 OZ. SERVING Happy Hour HAVE A "PUB" BREAK WITH YOUR FAVORITE HAPPY HOUR FINGER FOODS CHILLED SPINACH DIP WITH PITA CHIPS MINI CHEESESTEAKS BUFFALO CHICKEN TENDERS SERVED WITH BLUE CHEESE DIP LEMON CHEESECAKE BARS RASPBERRY COCONUT BARS 230 CAL/2.25 OZ. SERVING 170 CAL EACH 680 CAL/6.75 OZ. SERVING 300 CAL/2.75 OZ. SERVING 370 CAL/3.25 OZ. SERVING 18 ~ Saginaw Valley State University

19 BREAKS BREAKS Available for 12 guests or more. Energy Break RAISE THE BAR! GRANOLA BARS FRUIT FILLED BARS BREAKFAST BARS The Healthy Alternative GET HEALTHY WITH OUR HEART-HAPPY BREAK APPLES ORANGES BANANAS PEARS INDIVIDUAL YOGURT CUPS TRAIL MIX GRANOLA BARS Snack Attack 190 CAL EACH 250 CAL EACH 60 CAL EACH 50 CAL EACH 100 CAL EACH CAL EACH 290 CAL EACH 190 CAL EACH THE PERFECT BLEND OF SWEET AND SALTY TO GET YOU THROUGH YOUR DAY! HOUSE MADE KETTLE CHIPS ROASTED PEANUTS TRAIL MIX BAKERY-FRESH BROWNIES 160 CAL/1 OZ. SERVING 190 CAL/1 OZ. SERVING 290 CAL EACH 250 CAL/2.25 OZ. SERVING Pure Michigan PINCONNING CHEESE PLATTER FEATURING THE ORIGINAL RECIPE SCHULERS BAR SCHEEZE AND LOCAL SUMMER SAUSAGE. MICHIGAN FIZZ (VERNORS GINGER ALE, TRAVERSE CITY CHERRY JUICE AND FRESH LIME), CHERRY CHUNK COOKIES, HOT OR COLD APPLE CIDER AND CINNAMON DOUGHNUTS CHEESE CUBES CHEESE SPREAD SUMMER SAUSAGE MICHIGAN FIZZ CHERRY CHUNK COOKIES APPLE CIDER CINNAMON DOUGHNUT 120 CAL/1 OZ SERVING 90 CAL/2 T 200 CAL/2OZ SERVING 160 CAL/8 OZ SERVING 280 CAL EACH 120 CAL/8 OZ SERVING 220 CAL EACH The Cardinal RED PRIDE CELEBRATION FEATURING GOURMET CHERRY AND VANILLA POPCORN IN INDIVIDUAL BAGS, STRAWBERRY LICORICE STICKS, WHITE CHOCOLATE DIPPED PRETZEL RODS, AND RED VELVET CUPCAKES POPCORN 120 CAL / 1/2 CUP LICORICE 30 CAL/PIECE PRETZEL RODS 90 CAL EACH RED VELVET CUPCAKES Harvest Orchard HOT TRAVERSE CITY CHERRY CIDER, ICED APPLE CIDER, CINNAMON SUGAR DOUGHNUTS, AND FRESH APPLE WEDGES WITH CARAMEL CHERRY CIDER 130 CAL/8 OZ SERVING APPLE CIDER 120 CAL/8 OZ SERVING CINNAMON DOUGHNUT 220 CAL EACH APPLE WEDGES 30 CAL/2 OZ SERVING CARAMEL 100 CAL/1 OZ SERVING SNACKS Potato Chips and Dip HOUSE MADE KETTLE CHIPS AND RANCH DIP HOUSE MADE KETTLE CHIPS RANCH DIP Trail Mix SWEET AND SALTY SNACK BLEND TRAIL MIX Snack Mix SAVORY SNACK BLEND SNACK MIX Pretzels PRETZELS Whole Fruit APPLES ORANGES BANANAS Popcorn FRESH POPPED POPCORN Rice Krispie Treats RICE KRISPIE TREATS 160 CAL/1 OZ SERVING 200 CAL/2OZ SERVING 180 CAL / 1/4 CUP 240 CAL/1 CUP 110 CAL/1 OZ SERVING 90 CAL EACH 60 CAL EACH 100 CAL EACH 60 CAL/1 CUP 170 CAL EACH Saginaw Valley State University ~ 19

20 BEVERAGES REGULAR AND DECAFFEINATED COFFEE, TEA () REGULAR AND DECAFFEINATED COFFEE () HOT TEA () HOT CHOCOLATE (16) ICED TEA (5 CAL/8 OZ. SERVING) LEMONADE (9) ASSORTED FRUIT JUICES (120-13) () BOTTLED WATER (0 CAL EACH) ASSORTED SODAS (CAN) (0-150 CAL EACH) ASSORTED BOTTLED FRUIT JUICES ( CAL EACH) Standard Beverage Service ICED TEA LEMONADE GOURMET COFFEE/DECAF ASSORTED SODAS 5 CAL/8 OZ SERVING 0 CAL/8 OZ SERVING 120 CAL/8 OZ SERVING 0 CAL/8 OZ SERVING CAL/12 OZ SERVING DESSERTS () BAKERY-FRESH BROWNIES (250 CAL/2.25 OZ. SERVING) GOURMET DESSERT BARS LEMON BAR 250 CAL EACH RASPBERRY ALMOND COCONUT BAR 310 CAL EACH SPICED PUMPKIN BLONDIE BAR 260 CAL EACH RED VELVET CREAM CHEESE BAR 270CAL EACH CRUNCHY S'MORES BAR 270CAL EACH CUSTOM ARTISAN CUPCAKES (380 CAL EACH) PEANUT BUTTER DEVILS FOOD CUPCAKE 210 CAL EACH VANILLA WITH BUTTERCREAM ICING AND RAINBOW SPRINKLES 150 CAL EACH DEVILS FOOD CUPCAKE WITH VANILLA ICING AND OREO COOKIE CRUMB 210 CAL EACH LEMON WITH LEMON ICING 160 CAL EACH CHOCOLATE COVERED STRAWBERRIES (40 CAL EACH) SHEET CAKES UNDECORATED SHEET CAKES- ICED SINGLE LAYER HALF SHEET CAKE (32 SLICES), ICED SINGLE LAYER FULL SHEET CAKE (64 SLICES) SLICE OF CAKE CAL PER SLICE DECORATED SHEET CAKES- DECORATED SINGLE LAYER HALF SHEET CAKE (32 SLICES), DECORATED SINGLE LAYER FULL SHEET CAKE (64 SLICES) SLICE OF CAKE CAL PER SLICE VEGETARIAN VEGAN THE CALORIE AND NUTRITION INFORMATION PROVIDED IS FOR INDIVIDUAL SERVINGS, NOT FOR THE TOTAL NUMBER OF SERVINGS ON EACH TRAY, BECAUSE SERVING STYLES E.G. TRAYS/BOWLS USED VARY SIGNIFICANTLY, IN ORDER TO ACCOMMODATE NUMBERS OF GUESTS THAT CAN RANGE FROM SINGLE DIGITS TO THOUSANDS. DUE TO OUR DESIRE AND ABILITY TO PROVIDE CUSTOM SOLUTIONS, WE DO NOT OFFER STANDARD SERVING CONTAINERS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT YOUR CATERING MANAGER DIRECTLY. CONTACT US TODAY EVENTS@SVSU.EDU 20 ~ Saginaw Valley State University