2010 CATERING MENU. Jonah Field at War Memorial Stadium; Laramie, Wyoming

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1 2010 CATERING MENU Jonah Field at War Memorial Stadium; Laramie, Wyoming

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3 Game Day Buffets ab FOR LUXURY SUITE AND CLUB SEAT OWNERS BUFFETS WILL BE SERVED TWO HOURS BEFORE KICK OFF UNTIL THE END OF HALFTIME IN THE CLUB SEAT AREA.

4 The Brew House Buffet SOUTHERN UTAH UNIVERSITY SEPTEMBER 4TH APPETIZERS Soft pretzels and fresh vegetables served with Asiago artichoke dip. Breaded buffalo shrimp served with gorgonzola and ranch dipping sauces. Variety of domestic and imported cheeses with fresh fruit and crackers. SALAD Salad bar with chopped romaine, baby greens, assorted fresh vegetables, shredded cheese, croutons, ranch, gorgonzola, white wine vinaigrette and honey mustard dressings. Theme salad bar additions of baby new potato salad with bacon and chives and tangy green and purple cabbage coleslaw. ENTREES AND SIDES Slow roasted Certified Angus prime rib, hand carved at the buffet. Served with cocktail rolls, quinoa cheese spread and creamy horseradish spread. Tender chicken breast and shitake mushrooms served with a rich brown ale sauce. Homemade creamy mac and cheese topped with crunchy parmesan bread crumbs. Sour cream, green onion and cheddar mashed potatoes. Medley of vegetables tossed with sea salt and butter. DESSERT Assorted cookies Variety of homemade dessert bars Chocolate covered and naked strawberries DRINKS Coffee and decaf coffee

5 The Italian Buffet BOISE STATE UNIVERSITY SEPTEMBER 18TH APPETIZERS Selection of imported and domestic cheeses and meats with spinach artichoke dip, fresh fruit, crostini and crackers. Skewers of fresh mozzarella, tomato and basil. Italian wedding soup with meatballs, orzo and spinach. SALAD Salad bar with chopped romaine, baby greens, assorted fresh vegetables, shredded cheese, croutons, ranch, gorgonzola, white wine vinaigrette and honey mustard dressings. Theme salad bar additions of tri-colored rotini pasta salad, Caesar dressing, anchovies, chopped salami and olives. ENTREES AND SIDES Tenderloin al Cinghiale (Tenderloin slow roasted with wild boar bacon), hand carved at the buffet. Served with cocktail rolls, creamy port wine spread and balsamic glazed cipollini onion spread. Chicken Saltimbocca topped with thin sliced prosciutto, sage and a white wine, lemon and caper sauce. Penne pasta tossed in a vodka tomato cream sauce. Thin sliced scalloped potatoes with fresh herbs. Vegetable medley tossed with olive oil and seasonings. DESSERT Classic chocolate brownies Bavarian cream and strawberry mousse profiteroles Assorted melons DRINKS Coffee and decaf coffee

6 The Americana Buffet AIR FORCE ACADEMY SEPTEMBER 25TH APPETIZER French onion dip with pita chips and fresh vegetables. SALAD Salad bar with chopped romaine, baby greens, assorted fresh vegetables, shredded cheese, croutons, ranch, gorgonzola, white wine vinaigrette and honey mustard dressings. Theme salad bar additions of fresh fruit salad and spinach salad with strawberries and almonds. ENTREES AND SIDES Tender breast of turkey and maple glazed honey ham, carved at the buffet. Served with cocktail rolls, cranberry apple butter spread and red curry mango chutney. Baked egg frittata with turkey, asparagus and Cheddar cheese and baked egg frittata with fresh vegetables.* Rice pilaf and orzo with chopped vegetables. Medley of sweet, red, purple fingerling and Yukon Gold potatoes tossed in garlic and butter. Green beans with sweet onion vinaigrette. DESSERT Assorted cookies Variety of homemade cheesecake bars Fresh grapes, pineapple and orange skewers DRINKS Coffee and decaf coffee * Egg frittatas served until noon.

7 The Gem City Buffet UNIVERSITY OF UTAH OCTOBER 16TH APPETIZERS Smoked salmon mousse with red onion and capers. Accompanied by crispy pita triangles. Variety of domestic and imported cheeses with fresh fruit and crackers. Homemade beer cheese soup. SALAD Salad bar with chopped romaine, baby greens, assorted fresh vegetables, shredded cheese, croutons, ranch, gorgonzola, white wine vinaigrette and honey mustard dressings. Theme salad bar additions of chipotle cranberry slaw and tortellini pasta salad with balsamic vinaigrette. ENTREES AND SIDES Slow roasted Certified Angus prime rib, hand carved at the buffet. Served with cocktail rolls, creamy horseradish spread and beer mustard aioli. Tender pork shanks drenched in sweet and spicy sauce. Baked ziti tossed with peas, wild mushrooms and creamy cheese sauce. Topped with bread crumbs and a spicy sundried tomato pesto. Creamy Yukon Gold mashed potatoes. Baked squash. DESSERT Variety of homemade dessert bars Chocolate covered strawberries and fresh berries German chocolate cake DRINKS Coffee and decaf coffee

8 The Southwestern Buffet SAN DIEGO STATE UNIVERSITY OCTOBER 30TH APPETIZER Fresh fried tortilla chips served with spicy salsa, pico de gallo and guacamole. SALAD Salad bar with chopped romaine, baby greens, assorted fresh vegetables, shredded cheese, croutons, ranch, gorgonzola, white wine vinaigrette and honey mustard dressings. Theme salad bar additions of black bean and corn salad, tri colored tortilla strips, shredded Pepperjack cheese and Southwest ranch dressing. ENTREES AND SIDES Marinated beef brisket fajitas hand carved at the buffet. Served with sauteed bell peppers and onions. Vegetarian fajitas with zucchini, yellow squash, bell peppers and onions. Flour tortillas, shredded Cheddar cheese, chopped lettuce, diced tomatoes, green onions, sour cream and salsa. Baked egg frittata with chorizo and Pepperjack cheese and baked egg frittata with fresh vegetables and Manchego cheese.* Chicken and green chili enchiladas. Spanish rice simmered with tomatoes, onions, peppers and cilantro. Accompanied by black beans. DESSERT Assorted cookies Fresh fruit skewers Caramel, Bavarian cream and traditional churros DRINKS Regular and decaf coffee * Egg frittatas served until noon.

9 The Holiday Buffet COLORADO STATE UNIVERSITY NOVEMBER 20TH APPETIZER Cranberry barbeque glazed meatballs. Butternut squash bisque. SALAD Salad bar with chopped romaine, baby greens, assorted fresh vegetables, shredded cheese, croutons, ranch, gorgonzola, white wine vinaigrette and honey mustard dressings. Theme salad bar additions of Waldorf salad and fresh spinach salad with slivered onions, dried cranberries and balsamic vinaigrette. ENTREES AND SIDES Tender breast of turkey and leg of lamb, hand carved at the buffet. Served with cocktail rolls, cranberry apple butter relish and stone ground mustard aioli. Baked egg frittata with turkey and Cheddar cheese and Baked egg frittata with asparagus and spinach. * Old fashioned cornbread stuffing. Creamy garlic mashed potatoes with turkey gravy. Quinoa with chopped vegetables. DESSERT Chocolate mint brownies Seasonal fruits Variety of homemade cheesecake bars DRINKS Coffee and decaf coffee * Egg frittatas served until noon.

10 Game Day Bar Menu The following selections will be available for purchase at the bar two hours before kick-off until the end of halftime. WILDCATTER ALE In celebration of the Wildcatter Stadium Club & Suites inaugural season, Altitude s brewmaster, Nathan Venner, has brewed a signature ale. Wildcatter Ale is a light and easy drinking beer. It displays mild malt fl avor and low hop bitterness. Wildcatter Ale, 16 Ounce Draft 6. Wildcatter Ale in a Logo Pint Glass 8. Logo Pint Glass, Empty 3. DOMESTIC AND IMPORTED BEER Coors Light 5. Miller Lite 5. Budweiser, Bud Light 5. Corona 6. MICROBREWS AND SPECIALTY BEER Sam Adams Boston Lager 6. O Dell Easy Street Wheat 6. Buckler Non Alcoholic 5. Mike s Hard Lemonade 6. Q RED WINES Beaulieu Vineyards Cabernet Sauvignon 7. glass 28. bottle Cavit Pinot Noir 7. glass 29.5 bottle Bogle Merlot 6. glass 26. bottle WHITE AND BLUSH WINES Columbia Crest Chardonnay 6. glass 24.5 bottle Danzante Pinot Grigio 7. glass 28. bottle Beringer White Zinfandel 5. glass 19.5 bottle

11 We are proud to serve the highest quality products available, including these ne brands:

12 University of Wyoming Cowboy Joe Club fax Dept E. University Ave. Laramie, WY 82071