Virginia Wesleyan College

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1 Virginia Wesleyan College

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3 Whether entertaining guests on ampus, or sharing a meal with your colleagues, Flavours by Sodexo Catering at Virginia Wesleyan College is the best qualified to welcome your guests and make them feel at home. Our chefs and culinary team are professionally trained and keep up on local dining trends. We use high quality, fresh ingredients and purchase locally to provide the best flavors and attractive food displays for your event. Sodexo s Sustainable Seafood Init ative is part of our organizations Better Tomorrow Plan, our global road map for sustainability. The commitment to source 100% sustainable seafood is one of Better Tomorrow commitments to the enviro ment, health, and local communities. Care differentiates our service. Our service team knows your guests, and they take pride in delivering on the details! Our goal is to make you a relaxed and confident host. It is our honor and pleasure to serve you! We appreciate your business and will do whatever we can to make your event memorable, from start to finish. If you have any questions regarding our services, please call the catering office at or us at catering@vwc.edu. We look forward to serving you. 1

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5 MORNING FARE These menus are presented buffet style. Services include delivery, set up with linens on the buffet and clean up after your event. co-friendly service ware is available Brewed Aspretto Coffee, Aspretto Decaffeinated Coffee and Numi Herbal and Non-Herbal Teas to with Hot Water are included. Minimum number of guests for these services is 15. THE CLASSIC CONTINENTAL Seasonal Cubed Fresh Fruit Tray Baker s Choice of Two: Assorted Breakfast Breads, Coffee Cake, Mini Scones, Danish, Cinnamon Rolls or Assorted Bagels Butter, Cream Cheese and Assorted Jellies Chilled Orange Juice and Apple Juice THE HEALTHY START Seasonal Cubed Fresh Fruit Tray Low-fat Yogurt Parfaits Made with Fresh Berries and Low-Fat Granola Balanced Way Breakfast Cookies Whole Wheat Bagels, Low-fat Cream Cheese and Assorted Jellies Chilled Orange Juice and Apple Juice MARLIN BREAKFAST BUFFET Seasonal Cubed Fresh Fruit and Berries 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, Turkey Bacon, Turkey Link Sausage or Grilled Ham Choose 1: Fluffy Scrambled Eggs, Egg White Frittata, Garden Vegetable Quiche or Broccoli Cheddar Quiche Choose 1: Pancakes or Traditional French Toast with warm Maple Syrup and Melted Butter Chilled Orange Juice and Apple Juice OMELET STATION The following item can be added on to any of the Morning Fare breakfast menus. Minimum group size of 15 guests. Fluffy Eggs and Egg Whites, Sweet Peppers, Smoked Ham, Shredded Cheddar, Diced Tomatoes, Feta Cheese, Bacon, Pork Sausage Links, and Scallions or Turkey Bacon upon request. All prepared by one of our talented culinarians. 3

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7 ALA CARTE SELECTIONS These menus are presented buffet style. Services include delivery, set up with linens on the buffet and clean up after your event. FROM THE SUNRISE BAKERY (Per Dozen) ASSORTED FRESH BAKED MUFFINS Cranberry Orange, Lemon Poppy Seed, Blueberry, Cappuccino Chocolate or Apple Cinnamon ASSORTED BREAKFAST BREADS and COFFEE CAKES Banana Nut Bread, Lemon Poppy Seed Bread, Blueberry Sour Cream Coffee Cake, Apple Streusel Coffee Cake or Chocolate Expresso Coffee Cake ASSORTED DANISH ASSORTED BAGELS with CREAM CHEESE and JELLIES COUNTRY BISCUITS with BUTTER and JELLIES ASSORTED DOUGHNUTS MORNING STARTERS please order by the each INDIVIDUAL ASSORTED YOGURTS INDIVIDUAL FRUIT YOGURT PARFAITS with LOW-FAT GRANOLA SEASONAL CUBED FRUIT TRAY SMALL MEDIUM LARGE BREAKFAST SANDWICH please order per Dozen Choice of One: Toasted English Muffins, Biscuits, Bagels or Croissants Choice of One: Fluffy Scramble Egg or Egg and Cheese Choice of One: Pork or Turkey Sausage Patty, Country Ham or Bacon 5

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9 BEVERAGE SERVICE Our Catering Department provides service ware. nominal. Services include delivery, linen on service table up and clean up. MORNING COFFEE AND TEA SERVICE Our Morning Coffee Service includes Freshly Brewed Aspretto Coffee, Decaffeinated Coffee and Numi Herbal and Non- Herbal Teas to include Decaffeinated Numi Tea with Hot Water. HOT BEVERAGES 16 servings per gallon Freshly Brewed Aspretto Coffee and Decaffeinated Coffee Freshly Brewed Flavoured Aspretto Coffee and Decaffeinated Coffee Numi Herbal and Non Herbal Teas to include Decaffeinated Numi Tea with Hot Water Hot Chocolate COLD BEVERAGES 16 servings per gallon Orange Juice Cranberry Juice Apple Juice Fresh Brewed Iced Tea Lemonade Orange Blossom P Strawberry Lemoande Iced Water Service with Fresh Quartered Oranges, Lemons and Limes CANNED AND BOTTLED BEVERAGES Bottled Fruit Juice; Apple, Orange and Cranberry Bottled Water Assorted Canned Pepsi Soft Drinks, Regular and Diet 7

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11 ALL DAY AT VIRGINIA WESLEYAN COLLEGE Designed for full day conference or meetings, this service simplifies your event planning requirements. These offerings are presented buffet style. Service include set up with linens on the buffet and clean up after your event. service ware 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 Brewed Aspretto Coffee, Decaffeinated Coffee, and Numi Herbal and Non Herbal Teas to Include Decaffeinated Numi Tea with Hot Water Iced Water Station with Fresh Quartered Oranges, Lemons and Limes MID-MORNING BREAK Refresh Coffee Service Assorted Granola Bars Assorted Canned Pepsi Soft Drinks, Regular and Diet Iced Water Station with Fresh Quartered 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, Assorted Cookies and Bars, Carrots and Celery Sticks with Ranch Dressing, Nacho Chips with Salsa, Bunches of Red and Green Grapes Iced Water Station, Freshly Brewed Iced Tea, Lemonade and Assorted Canned Pespi Soft Drinks, Regular and Diet 9

12 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, Regular or Diet, or Bottled Water. Our catering department provides as standard for all events and menus. is available upon request for a nominal. Services include delivery and set up. 3 person minimum per menu item. 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 GREEK SALAD Crisp Mixed Greens with Tabbouleh, Roasted Red Pepper, Crumbled Feta Cheese and Falafel in a Flat Bread Cone CHEF S SALAD Julienne Ham, Breast of Turkey, Swiss and Cheddar Cheeses served on a bed of bed Greens with Tomato Wedges, Hard Boiled Egg Slices and Ripe Olives, with your choice of Ranch, Balsamic Vinaigrette or Low-Fat Dressing GARDEN SALAD Crispy Mixed Greens Tossed with Carrots, Cucumber, Mushrooms, Red Onion, Raisins, Almonds and your choice of Ranch, Balsamic Vinaigrette or Low-Fat Dressing 11

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14 GRAB AND GO BOXED SANDWICHES All Box Lunches include your choice of Seasonal Fresh Fruit Salad, Potato Salad, Cole Slaw or Pasta Salad, Bag of Chips, a Cookie or Brownie and a Canned Soft Drink, Regular or Diet, or Bottled Water. Our catering department provides Services include delivery and set up. 3 person minimum per menu item. SIGNATURE SANDWICHES THE DELI Deli Sandwich with choice of White or Whole Wheat Bread or Croissant, choice of Provolone, American or Swiss Cheese, Leaf Lettuce and Sliced Tomato, Stacked High with choice of Oven Roasted Turkey Breast, Roast Beef, Buffet Ham, Tuna Salad or Grilled Vegetables on a Croissant 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 GRILLED TUSCAN CHICKEN BREAST Grilled Chicken Breast, Provolone, Leaf Lettuce, sliced Tomato and Pesto Mayonnaise on Foccacia Bread ROAST BEEF and CHEDDAR Roast Beef and Cheddar, Lettuce and Tomato on a Ciabatta Roll with Horseradish Cream Spread VEGETARIAN SANDWICHES GRILLED PORTOBELLO S with PROVOLONE Grilled Marinated Portobello Mushrooms on Focaccia with Provolone, Leaf Lettuce, Tomato and Pesto ROASTED VEGGIE CLUB Roasted Eggplant, Zucchini and Red Pepper with fresh Mozzarella and Artichoke Tapenade on a Ciabatta Roll 13

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16 SERVED LUNCHEONS AND DINNERS All Served Luncheons and Dinners Include a choice of a Salad or Starter, Two Accompaniments, Fresh Baked Dinner Rolls and Butter, choice of Dessert, Freshly Brewed Aspretto Coffee, Decaffeinated Coffee, Herbal and Non-Herbal Numi Teas with Hot Water and Freshly Brewed Iced Tea. Services include delivery, linen on guest tables, china, Dinner require a minimum of 15 guests. POULTRY 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 GOAT CHEESE CHICKEN BREAST Lightly breaded Breast of Chicken rolled with dried Apricots and Goat Cheese served with a Brown Sauce ZIA S NUTTY CHICKEN Boneless Breast of Panko and Pistachio Encrusted Chicken topped with Apple Compote BEEF AND PORK BRAISED SHORT RIBS Beef Short Ribs braised in a Tarragon and Red Wine Reduction FLANK Flank Steak with Fresh Spinach and Red Bell Peppers served with a Cabernet Sauvignon Demi Glace Sauce PAN-SEARED PORK TENDERLOIN with APPLES & ONIONS Pan-Seared Pork Tenderloin with Granny Smith Apples, diced Red Onions and Orange Marmalade ROASTED PORK TENDERLOIN with SWEETENED RASPBERRY VINEGAR SAUCE Slow-Roasted Pork Tenderloin served with a sweetened Raspberry, Horseradish, Garlic and Red Wine Vinegar Sauce continued next page > 15

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18 SERVED LUNCHEONS AND DINNERS COMBINATION PLATE BEEF and SALMON FILETS Tenderloin Medallion & Salmon Filet on caramelized Onion Mashed Potatoes and Demi-Glace Sauce SEAFOOD 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 and wrapped with Prosciutto and lightly sautéed until Golden Brown SEA BASS with FRESH SALSA Grilled Sea Bass with Fresh Herbs and Olive Oil with Cucumber Tomato Salsa PARMESAN CRUSTED TILAPIA with CHIVE BUTTER SAUCE Sautéed Tilapia with crusted Parmesan and Chive Butter Sauce VEGETARIAN 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 17

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20 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 Pear and Fresh Spinach Salad with Warm Cranberry Dressing Greek Salad with Feta Cheese and a Balsamic Vinaigrette ACCOMPANIMENTS Choice of One: Glazed Carrots Fresh Green Beans and Carrot Medley Grilled Balsamic Zucchini Herb Crusted Broiled Tomato Roasted Root Vegetables Fresh Spinach and Garlic Sauté Julienne of Carrots and Fennel with Pearl Onion Roasted Fresh Seasonal Asparagus Roasted Butternut Squash Sautéed Fennel and Brussels Sprouts Red Cabbage Braised Sautéed Zucchini Chef s Choice of Seasonal Vegetable Choice of One: Country Creamy Potatoes Bleu Cheese Mashed Potatoes Caramelized Onion Mashed Potatoes Mashed Sweet Potatoes Oven Roasted Sweet Potatoes Oven Herbed Roasted Potatoes Roasted Fingerling Potatoes Israeli Cous Cous Basil Orzo Fontina Risotto Cake Black Beans and Rice Vegetable Risotto Chef s Choice DESSERTS Cora s Red Velvet Cake Assorted Pies: Dutch Apple, Blueberry, Designer Key Lime Old Fashion Chocolate Layer Cake Fudge Chocolate Cake Traditional Cheesecake with Fresh Seasonal Berries Additional Options: Chocolate Ribbon Mousse Cake German Chocolate Pecan Tart White Chocolate Raspberry Crème Brule 19

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22 SPECIALTY BUFFETS These menus are presented buffet style. Services include delivery, set up with linens on the buffet and guest tables and clean up. co-friendly service ware as standard Minimum group size 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 Potato 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, Lemonade, Iced Water * Add Soup du Jour with Crackers OLD FASHIONED BBQ Seasonal Fresh Fruit Salad Roasted Vegetable Bow Tie Salad Country Potato Salad Cornbread, Rolls and Butter Ranch Style Baked Beans Barbecued Chicken Barbecued Beef Brisket Hot Apple Crisp, Peach Cobbler or Assorted Cookies and Brownies Freshly Brewed Iced Tea, Lemonade, And Iced Water * Add a chef for BBQ s held outside, weather permitting FIESTA BUFFET Cilantro Slaw or Fiesta Fruit Salad Black Bean, Corn and Rice Salad Cheese Enchiladas Grilled Fajita Beef or Chicken and Grilled Vegetables Shredded Cheese and Lettuce, Sour Cream, Black Olives, Diced Tomatoes and Onions Served with soft Flour Tortillas Churros with Cinnamon & Sugar Freshly Brewed Iced Tea, Lemonade, and Iced Water BACKYARD COOK OUT Country Potato Salad Cole Slaw Potato Chips Ranch Style Baked Beans Hamburger and Hot Dog Buns to include Whole Wheat Grilled Hamburgers Grilled Hotdogs Veggie Burgers Leaf Lettuce, Sliced Tomatoes, Dill Pickles, Relish and Onions Ketchup, Mustard and Mayonnaise Assorted Cookies and Brownies Freshly Brewed Iced Tea, Lemonade, Iced Water * Add a chef for BBQ s held outside, weather permitting LITTLE ITALY Antipasto Platter Caesar Salad with Homemade Croutons Assorted Rolls and Butter Sautéed Fresh Zucchini Pasta Bar with Spaghetti and Penne Pasta Marinara Sauce and Pesto Cream Sauce Home-style Meatballs in Marinara Sauce or Traditional Chicken Cacciatore Parmesan Cheese Tiramisu or Mini Cannolis Freshly Brewed Iced Tea, Lemonade, Iced Water * Add Nacho Chips with Guacamole, Salsa, Sour Cream and Jalapeños 21

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24 BUILD YOUR OWN BUFFET These menus are presented buffet style. Services include delivery, set up with linens on the buffet and guest tables and clean up. provide service ware as standard Own Buffet; please choose - One Salad, Two Entrées, Two Accompaniments, Two Desserts and Two Beverages. Minimum group size of 25 guests. SALADS Choose One from the Following: Market House Salad with choice of Includes Assorted Dinner Rolls 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 Broiled Salmon with Dill Butter Cornmeal Tilapia with Cilantro Cream Sauce Garlic Shrimp Skewers VEGETARIAN Vegetarian Lasagna 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 White Rice 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 Cora s Red Velvet Cake Apple Crisp Tropical Rice Pudding Assorted Cookies and Brownies Assorted Pies: Dutch Apple, Boston Cream or Pecan Pie BEVERAGES Freshly Brewed Aspretto Coffee, Decaffeinated Coffee and Numi Herbal and Non-Herbal Teas to include Decaffeinated Numi Tea with Hot Water Choose Two from the Following: Iced Water Station, Lemonade and Freshly Brewed Iced Tea 23

25 HOT HORS D OEUVRES From Platters to Passed provide standard. Services include delivery, set up with inen on service table and clean up. Minimum of 5 dozen per item. CHICKEN GATOR CAKES with BAYOU REMOULADE SAUCE CHIPOTLE MAPLE BACON wrapped CHICKEN COCONUT CHICKEN with ORANGE DIPPING SAUCE GINGER CHICKEN SATAY with COCONUT PEANUT SAUCE CHICKEN DIABLO EMPANADAS with CHIPOTLE RANCH DIPPING SAUCE 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 SAUSAGE STUFFED MUSHROOMS continued next page > 25

26 HOT HORS D OEUVRES, continued SEAFOOD BACON WRAPPED SCALLOPS MINI CRAB CAKES with CAJUN REMOULADE SAUCE 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 JALAPEÑO STUFFED SOFT PRETZEL BITES MINI VEGETABLE SAMOSAS WITH APRICOT DIPPING SAUCE FRIED or BAKED MINI EGG ROLLS with SPICY DIPPING SAUCE 27

27 COLD HORS D OEUVRES provid standard. Services include delivery, set up with linen on service table and clean up. Minimum of 5 dozen per item. ASSORTED FINGER SANDWICHES with TWO of the FOLLOWING: WHITE, WHEAT or SOFT YEAST ROLLS Ham Salad, Chicken Salad, Tuna Salad and Egg Salad PROSCIUTTO WRAPPED MELON with DIJON DIPPING SAUCE COOL SALMON CANAPÈS CUCUMBER ROUNDS with FETA and TOMATO CROSTINI with SPICY MANGO SHRIMP SALSA SUNDRIED TOMATO and GORGONZOLA BRUSCHETTA WHITE BEAN CROSTINI 29

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29 GOURMET DIPS provide as standard. Services include delivery, set up with linen on service table and clean up. HOT DIPS One pound minimum, serves approximately 10 guests Warm Parmesan Artichoke Dip with Bagel or Pita Chips Spinach and Crab Dip with Baguette Rounds COLD DIPS One pound minimum, serves approximately 10 guests Tzatziki Cucumber Yogurt Dip, Hummus or Baba Ghanoush with Pita Chips Tortilla Chips with Guacamole and Salsa SAVORY CHEESECAKES Sold by the Cheesecake and torte. All Served with Crackers and Baguette Rounds Roasted Vegetable Cheesecake serves guests Crawfish Remoulade Cheesecake serves guests Savory Pesto and Sun Dried Tomato Torte serves guests WINGS, PIZZA AND THINGS BAR Choose Two of the Following Wing Styles: Buffalo, BBQ, Honey or Cajun Style Wings Celery and Carrot Sticks with Bleu Cheese and Ranch Dressings Cheese Pizza 31

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31 DISPLAYS AND CARVING STATIONS provide igh quality plastic ware. Services include delivery, set up with linen on service table and clean up. COLD DISPLAYS Farm Fresh Crudités with Ranch Dip Tray Seasonal Cubed Fresh Fruit Tray Domestic Cheese Tray with Crackers Artisan Cheese Tray with Crackers and/or Baguette Rounds Antipasto Platter Tray with Crackers and/or Baguette Rounds CARVING STATIONS All Carved Items are sold Per Person, Carved by a Uniform Chef and served with Assorted Mini Rolls and Appropriate Condiments. Minimum of 25 guests. 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 Prime Rib of Beef with Horseradish Cream and Roasted Garlic Au Jus Roast Beef with Horseradish Cream and Roasted Garlic Au Jus Roast Pork Loin with Chipotle Mayonnaise 33

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33 SWEET AND SALTY as standard. Services include delivery, set up with linen on service table and clean up. ASSORTED HOME STYLE COOKIES Peanut Butter, Chocolate Chip, Sugar, Oatmeal Raisin, White Chocolate Macadamia Nut, or Double Chocolate with White Chips BROWNIES Cream Cheese, Plain, Blondie, Fudge or M&M s GOURMET DESSERT BARS Linzi Bar, Luscious Lemon Bar, Ooey Gooey Pumpkin Square, Cran Scotch Bar, Raspberry Almond Bar, Gooey Chocolate Peanut Butter Bar or Chocolate Chess Bar 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, Half 10 round ICE CREAM SUNDAE BAR 25 guest minimum Choice of Two Ice Cream Flavours: Chocolate, Vanilla, or Strawberry Choice of Two Sauces: Chocolate, Strawberry or Caramel Choice of Three Toppings: Sprinkles, Cookie Crumbs, Crushed Peanuts, Heath Bar Pieces, or M&M s. Maraschino Cherries and Whipped Topping are included. 35

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35 ALCOHOLIC BEVERAGES OPEN BAR Premium Bar Package Jack Daniels, Jim Beam, Bacardi Rum, Seagram s Gin, Absolut Vodka, House select Chardonnay, House select Cabernet, assorted sodas, juices, and water. $16.00 per person up to two hours $4.00 each additional hour BEER AND WINE BAR Wine and Beer Bar Package House select chardonnay, House select Cabernet, Michelob Ultra, Bud Light, Corona, and a seasonal brew, assorted sodas and water. $14.00 per person up to two hours $3.00 per person each additional hour ALCOHOL PROCEDURE AND POLICY Sodexo is the main agent on behalf of Virginia Wesleyan College, who purchases the liquor license granted by the Virginia Department of Alcoholic Beverage Control. Both Sodexo and Virginia Wesleyan College are responsible for complying with all ABC regulations. Neither the customer nor the customer s guests, vendors, or employees may bring alcoholic beverages into or out of Virginia Wesleyan College. Sodexo staff reserves the right to require identification from any guest in attendance, and limit and control the amount of alcoholic beverages consumed by the guests. Alcoholic beverages will not be served to guests under the age of 21, and will be refused to guests who appear to be intoxicated. Sodexo and Virginia Wesleyan College reserve the right, in their sole discretion, to refuse to serve alcoholic beverages to any one for any reason. An alcohol permit is required on campus. To obtain a permit please contact the catering department at All personnel have completed the Serv Safe Training Program for Service. * Cash Bar pricing is available upon request. Please inquire about pricing with your catering representative. Staffing and setup fees will apply to cash bar service. 37

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37 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 function. Arranging and Reserving a Date Even if the date or guest count of your event is only tentative, please notify our catering sales office of your event so that we can make preliminary plans to ensure a memorable occasion. Our catering specialists are here to assist you in person with all your event details or you may order by phone at or through Stacey Fanelli Our Catering Sales office is located in the Boyd Dining Hall 1584 Wesleyan Drive, Norfolk Virginia Reserving a Location Whether the event is to take place on or off campus, you need to have a confirmed reservation for the location before we will be able to make deliveries. Tables, chairs, and other equipment will need to be arranged by you through the Physical Plant Office at To reserve a room for an event please contact the pysical plant at Booking/Planning an Event Contact the catering department at least 10 days before the event at , by ing us or through our on-line ordering at or stop by our office located in the Boyd Dining Center.. Some arrangements can be made by phone, or on-line, others may require an appointment with our Sales coordinator/event Planner. This is the time for a thorough discussion of all specifics and details. We can help you make all the necessary decisions and to determine which of our services best fit your needs. 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. The office hours are Monday through Friday, Time. 10:00 AM to 6:00 PM. We are closed on some holidays. Event Confirmation and Guarantees After we have finalized all the details for your special event, you will receive a function sheet to be signed and sent back to us. We ask that you ensure that we have this signed guarantee 5 business days before your event confirming all event details. Every attempt will be made to provide the client s selected menu, and Sodexo reserves the right to substitute meals of equal quality. Payment All catered functions must be secured by payment before they occur. On Campus contracts can be paid with a valid budget code and signature.off-campus Off-Campus groups are subject to a 20% administrative charge and a 10.5% sales tax for all food events. Changing/Cancelling an Event All cancellations and final changes must take place at least 5 business days before your function. If you do not contact us with a final count within 5 business days we will prepare for the estimated number and charge accordingly. If you cancel or change an event after this deadline, some of the expenses already incurred cannot be absorbed and will have to be billed. - continued - 39

38 Delivery Fees There is no delivery fee for catering services held within the main campus of Virginia Wesleyan College.A $50.00 delivery charge will apply for the Norfolk/ Virginia Beach area.. Attendants To ensure that your event is a success, catering staff will be provided for all served Lunch/Dinner meals and some buffets. If additional time is needed, a fee of $18 per hour, per attendant will apply.. 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. All waited meals include service. The Charge for each staff member is: Wait Staff $18.00 per hour Catering Equipment As the host of the catered 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 to the client. China Charges Our Catering Department provides otherwise requested or noted. We offer or hina additional larger events, rental charges may app. Floral Charges We will be happy to order, receive, and handle floral arrangements for you. For decorative requests an additional fee will be determined in accordance with your specific needs. Linens and Skirting We will provide linens for buffet tables at no charge. If you would like linen to be placed on guests tables for receptions, breaks, meeting tables and boxed lunches, there will be a $5 charge for each standard tablecloth. Registration tables, name tag, head tables, and any additional tables that will not be directly used for setup is $5. Specialty linens are available upon request for an additional charge. Food Removal Policy Due to health regulations, it is the policy of Flavours Virginia Wesleyan College that excess food items from events cannot be removed from the event site. Items purchased for pick up should be properly stored prior to the event and removed and disposed of by the host of the event. Alcohol Policy All alcoholic beverages must be served by our personnel and consumed in designated areas. Proof of age will be required. Flavours reserves the of alcoholic beverages to any person. All completed the Serve Safe Training Program for Alcohol Service/Policy A full bar setup is $16 per guest. All necessary bar items, except the ABC license, are provided with this charge, including nonalcoholic beverages, ice mixers, napkins and plastic cups. Inquire based on event type. We recommend at least one bartender for every guests for service. The charge for a bartender is $ for 3 hours. 40

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