2. An energy surcharge of $1 per person will be added to all private events. Non-member / non-campus events, pay non-member prices.

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1 EVENT POLICIES: RESERVATIONS: 1. Members of the Faculty Center may reserve rooms in the Faculty Center for events. The charge will be billed to their membership account. For business and professional events a pre-approved departmental account may be used. 2. The Faculty Center reserves the right to provide the most appropriate available room for each event. 3. Events to be held in the Faculty Center may not be advertised as open to the public. Press notices may mention the location but must say By Invitation Only. 4. A minimum number of twenty five guests are required to reserve a private dining room for Dinner on Monday, Wednesday, and Friday evenings. 5. The Faculty Center will be open on weekends for events in compliances with the Room and Staff charges listed below, and closed on University Holidays. 6. Details of any event, including estimated numbers of attendants, room setup, and menus must be submitted to the Faculty Center no later than the Wednesday of the week prior to the event or the Faculty Center may not be able to accommodate the event. ROOM AND STAFF CHARGES: 1. Half- day room rent applies to events of 3 hours or less, if an event last longer than three hours, full- day rate applies. 2. An energy surcharge of $1 per person will be added to all private events. Non-member / non-campus events, pay non-member prices. 3. Rent is not charged for a room when a full meal is being served. This is for a period notto exceed three hours. There will be a charge for each additional hour. 4. Patios, if reserved on their own are charged rent the same as a room. If you reserve a room, the adjoining patio is included in your rental. 5. Overtime charges will be incurred on functions lasting beyond our regularly posted business hours. 6. Rent for the first room used on the weekend is $500, except for the MDR, which is $800 or more depending on set-up and attendance. All rooms after the first are charged at the week-day room rate. Valid until 12/30/2016 1

2 FOOD, LIQUOR AND EQUIPMENT 1. All food and beverages served in the building must be furnished by the Faculty Center. No food and beverage may be brought in or taken out of the building. 2. Any banquet with less than 25 persons attending may only have one choice of entrée. In addition, we will offer a chef s choice vegetarian entrée. We will provide an additional entrée provided that the client orders at least 12 of each entrée. 3. There is a minimum charge of $100 for all bars that require a bartender. 4. All food and beverage items prepared by the Faculty Center and not consumed remain the property of the Faculty Center. 5. The Faculty Center is not responsible for ordering equipment for events nor is storage available for equipment or materials. 6. For all weekend events there must be a minimum expenditure of $2500. All meals must be ordered from our week-end menu GUARANTEES, NO SHOWS, AND CANCELLATIONS: 1. An estimated number of guests must be given at the time the reservation is made. A guaranteed number of guests must be given at least three working days before the event. Faculty Center will allow for 5% over the guarantee. However, a 15% surcharge will be added to each meal price that is above the 5% guarantee. 2. Cancellation must be made at least three working days before the event or the full amount will be charged. No-shows will be handled the same as cancellations. 3. In the event of the cancellation of a major event, thirty days notice must be given or full room rent will be charged. A major function consists of rooms that can accommodate 50 people or more, any weekend event, or events involving 2 or more rooms. MISCELLANEOUS: 1. Parking arrangements must be made for all events with the campus parking office. Please call (310) Undergraduate student events may not be held at the Faculty Center. 3. If you plan to have music or other types of entertainment at your event, you must inform the Faculty Center in advance. 4. No confetti of any type may be used in the Faculty Center. 5. The policies, menus, and prices are subject to change without notice. Please call for an updated list. 6. Tipping is not allowed or accepted at the Faculty Center. Valid until 12/30/2016 2

3 ROOM CAPACITY & RENTAL FEES ROOMS (dimensions) ROUND TABLES & CHAIRS THEATER STYLE U-SHAPE (outside only/inside & outside) SQUARE CLASS ROOM 3 HOURS OR LESS FULL DAY California (71.5 x 31.5 ) Hacienda (42.5 x 23.5 ) Sierra (31 x 26 ) Downstairs Lounge Sequoia (46.5 x 33 ) Sequoia 1, 2 or 3 Redwood (29.5 x 21 ) Redwood 4 or 5 Pines (21 x 20 ) Pines East or West / $525*. $ / $325. $ / $325. $ / $350. $ / $425*. $525* $275. ea. $325. ea $300. $ $225. $ $230. $ N/A N/A N/A $180. $250. Executive 10 N/A N/A N/A N/A $220. $250. **Main Dining Room (127 x 33 ) MDR East (85 x 37 ) MDR West (42 x 33 ) N/A N/A N/A N/A N/A N/A $800. As is $690. As is $1200 Varies N/A N/A N/A $395. Varies These set-up capacities are estimates for the maximum each room may hold with minimal equipment and food set-up. The more equipment and food set-up required, the less each room can hold. Your event coordinator will help place you in the most appropriate room based on your event needs. *Minimum room rent for an event with 100 guests or more is $500 regardless of time. **Main Dining Room Rent is $ and up on weekends. Valid until 12/30/2016 3

4 EQUIPMENT Draped Registration Table $15.00 Lectern $20.00 Lectern and Microphone $60.00 Wireless Microphone (includes sound system) $90.00 Lavaliere Microphone (includes sound system) $90.00 Additional Table Microphone $25.00 Overhead Projector $25.00 Digital Data Projector $ Screen $50.00 Whiteboard $25.00 Flipchart (including pad and markers) $25.00 Tripod Easel $10.00 Linen on Mtg. Table (pp for U-shape, Classroom & Hollow Sq.) $9.00 Riser (8 x 8 ) $80.00 Dance Floor $ Ficus Tree with lights $30.00 Piano (tuning fee $150) $75.00 Patio Heater $25.00 Log Fire $45.00 Lap Top Computer $55.00 The above prices are per day and equipment rental is subject to availability. The Faculty Center is not responsible for ordering or storing reserved equipment. If additional Audio Visual equipment is needed for your event that is not offered above please contact Campus Audio/Visual at (310) or Extension AV at (310) when you make your reservation. If your event requires a conference phone please contact Campus Telecommunications (CTS) to activate a phone line in the room you ve reserved and supply the phone at Valid until 12/30/2016 4

5 BREAKFAST MENU CONTINENTAL BREAKFAST #1 A Selection of Chilled Fresh Juices, Assorted Muffins, Danishes, Scones and Bagels with Cream Cheese, Butter, Preserves. A Sliced Seasonal Fresh Fruit Display and Freshly Brewed Coffee, Decaf and Hot Tea. CONTINENTAL BREAKFAST #2 Chilled Fresh Juice, Assorted Muffins, Danishes, Croissants, and Scones with Freshly Brewed Coffee, Decaf and Hot Tea CONTINENTAL BREAKFAST #3 Chilled Fresh Juice, Assorted Muffins, Danishes and Cinnamon Rolls with Freshly Brewed Coffee, Decaf and Hot Tea CONTINENTAL BREAKFAST #4 Assorted Muffins and Danish with Coffee, Decaf and Hot Tea per person $9.75 $8.75 $7.75 $6.75 WAITER SERVED BREAKFASTS The following menu may also be served buffet style for an additional $2.00 per person with a minimum of 50 people*. FACULTY DELI BREAKFAST* $15.95 per person Choice of Chilled Juices, Sliced Seasonal Fresh Fruit, Fluffy Scramble Eggs, Smoked Salmon with Onions and Capers, Roasted Potatoes, Sliced Tomatoes, Toasted Large Bagels with Cream Cheese, Butter and Preserves and Coffee, Decaf and Hot Tea AMERICAN BREAKFAST* $14.50 per person Choice of Chilled Juices, Sliced Seasonal Fresh Fruit, Fluffy Scramble Eggs, Bacon and Sausage, Roasted Potatoes, Assorted Mini Breakfast Pastries, Butter and Preserves and Coffee, Decaf and Hot Tea. EGGS BENEDICT* $14.95 per person Choice of Chilled Juices, Sliced Seasonal Fresh Fruit, Poached Eggs on Canadian Bacon, Toasted English Muffin and Hollandaise Sauce, Roasted Potatoes Assorted Danish, Muffins and Croissants, Butter and Preserves and Coffee, Decaf and Hot Tea CONQUISTADOR* $14.95 per person Choice of Chilled Juices, Sliced Seasonal Fresh Fruit, Fluffy Scrambled Eggs, Spanish Chorizo Sausage, Roasted Potatoes, Broiled Tomatoes, Soft Flour Tortillas, Butter and Preserves and Coffee, Decaf and Hot Tea Valid until 12/30/2016 5

6 MEETING BREAKS Freshly Baked Croissants per dozen $21.95 Assorted Muffins $20.95 Assorted Danish Pastries $21.95 Freshly Baked Scones $21.95 Assorted Doughnuts $16.95 Bagels with Cream Cheese $16.95 Chocolate Chip Cookies $14.00 Oatmeal Raisin Cookies $14.00 Miniature French Pastries (4 dozen minimum) $29.95 Gourmet French Butter Cookies per pound $24.00 Chocolate Brownies $16.95 Assorted Finger Sandwiches (4 dozen minimum) $26.00 Assorted Whole Fresh Fruit $18.00 Plain or Assorted Fruit Yogurt $19.95 Assorted Haagan Dazs Ice Cream Bars each $4.00 Mixed Nuts (serves 25) bowl $15.00 Tortilla Chips with Salsa (serves 25) $27.00 Pretzels (serves 25) $15.00 Sliced Seasonal Fruit Platter (12 person minimum) per person $3.75 Selection of Vegetables with Dip (12 person minimum) $3.75 Domestic Cheese and Crackers (12 person minimum) $3.75 Imported Cheese with Crackers (12 person minimum) $4.75 Domestic and Imported Cheese and Crackers (12 person minimum) $4.25 Valid until 12/30/2016 6

7 BEVERAGES A gallon will serve about 20 people, and 2 pitchers is roughly equivalent to a gallon. Individual Fresh Juices each $3.50 Assorted Soft Drinks, Mineral Water & Bottled Water Pitcher of Ice Water (serves about 8 ppl.) Earl Grey Ice Tea per gallon $18.00 Tropical Splash Iced Tea (decaffeinated) $18.00 Raspberry Ice Tea (decaffeinated) $18.00 Fresh Homemade Lemonade $18.00 Coffee, Decaf and Hot Tea (serves about 20 ppl.) $18.00 Assorted Juice $18.00 Fresh Fruit Punch Bowl (serves about 30 ppl.) per bowl $45.00 Domestic Beer per bottle $4.00 Imported Beer $5.00 House Wine $15.00 House Champagne $18.00 TEA PARTY Minimum of 25 people* HIGH TEA* $17.95 per person Scones with Jam (1) Assorted Tea Sandwiches (4) Assorted Mini Sweets (2) Assorted Gourmet Teas Valid until 12/30/2016 7

8 LUNCH MENU SALAD UPGRADES All entrees are served with a garden salad. Salads may be upgraded from the list below for an additional cost MEDLEY OF MIXED FIELD GREENS AND FENNEL with sliced kohlrabi and organic tomatoes FANNED BELGIAN ENDIVE & BABY GREENS SALAD with sliced oranges, glazed walnuts & bleu cheese crumble WATERCRESS & FENNEL ON FANNED BELGIAN ENDIVE with goat cheese and sliced pears HEARTS OF ROMAINE SALAD with diced tomato, garlic croutons & crumbled feta cheese CLASSIC CAPRESE SALAD sliced vine ripe tomatoes, fresh mozzarella & basil, with extra virgin olive oil and balsamic vinegar HEARTS OF PALMS & SLICED PAPAYA SALAD on a bed of butter lettuce with mandarin oranges ARUGULA SALAD AND TEAR DROP TOMATOES on scarlet butter lettuce with pumpkin seeds and parmesan crisps ORGANIC KALE SALAD WITH SUN-DRIED CRANBERRIES with diced mango, and balsamic vinaigrette CLASSIC CAESAR SALAD hearts of romaine, focaccia croutons and shaved parmesan BABY SPINACH AND CHICORY FRISEE SALAD with sliced mushrooms, crumbled goat cheese and sherry-thyme vinaigrette MEDLEY OF FIELD GREENS AND ROASTED GOAT CHEESE with grapes, toasted hazelnuts and balsamic vinaigrette FANNED BELGIAN ENDIVE WITH ROASTED BEETS baby mesclun salad, roasted beets and candied walnuts BABY SPINACH SALAD with sliced tomatoes, croutons, parmesan cheese & raspberry vinaigrette WEDGE OF BUTTER LETTUCE with tomatoes and creamy house made Roquefort dressing per person $3.50 $3.50 $4.00 $3.50 $3.50 Valid until 12/30/2016 8

9 LUNCH MENU COLD SALAD ENTREES Cold entrees are served with rolls, butter and Chef s Choice dessert with coffee, tea or decaffeinated coffee. CHINESE CHICKEN SALAD marinated chicken breast, Napa & red cabbage, scallions, chopped vegetables,, mandarin oranges tossed with hoisin ginger dressing SEARED RARE WILD CRUSTED PACIFIC AHI TUNA SALAD PROVENCAL with purple potatoes, kalamata olives and extra virgin olive oil CHICKEN CAESAR SALAD with hearts of romaine, herbed croutons, shaved parmesan and creamy Caesar dressing COLD DILL POACHED SALMON chef s choice salad on a bed of lola rosa with honey mustard sauce MEDITERRANEAN COUSCOUS SALAD With sun-dried tomatoes, assorted olive, garbanzo bean and basil WILD RICE AND RED BEANS SALAD With roasted eggplants, bell peppers, parsley and lemon and olive oil CHICKEN MEDITERRANEAN PASTA SALAD with tomatoes, kalamata olives, garlic, parsley, basil, oregano, crumbled feta cheese and olive oil YUCATAN ACHIOTE SPICED CHICKEN SALAD with Mexican zucchini, avocado, jicama, black beans, sweet corn, tortilla strips and cilantro lime vinaigrette CLASSIC COBB SALAD Diced Marinated Chicken, apple wood smoked bacon, avocado, chopped egg, with homemade blue cheese dressing ORGANIC QUINOA SALAD with Tomatoes, Persian cucumbers and feta Cheese $21.50 $24.50 $21.50 $24.50 $21.50 $21.50 $21.50 $22.50 $21.50 $21.50 Valid until 12/30/2016 9

10 LUNCH MENU VEGETARIAN AND PASTA ENTREES All entrees are served with a garden salad, rolls and butter; vegetable and starch of the day and chef s choice dessert with coffee, tea and decaffeinate coffee. *WILD MUSHROOM RAVIOLI on red pepper coulis with vegetable du jour GRILLED TIGER SHRIMP SPENDINI GENOVESE skewered shrimp on pesto linguine with tear drop tomatoes *MOROCCAN SPICED VEGETABLE TAGINE couscous, squash, celery root, garbanzo beans, sweet potato and saffron CHICKEN CHIPOTLE ON PENNE PASTA grilled chicken breast, sun-dried tomato and mushrooms in a chipotle cream sauce TEQUILA CHICKEN FETTUCCINE tequila-marinated chicken with bell peppers, onions and creamy pesto sauce *FOUR-CHEESE RAVIOLI ravioli stuffed with asiago, mascarpone, ricotta and parmesan served on red bell pepper coulis with broccoli florets VEGETABLE STRUDEL a medley of fresh vegetables incased in crispy phyllo and served on marinara sauce *LINGUINE PASTA POMODORO Linguine pasta surrounded by grilled Italian vegetables on marinara sauce with shaved parmesan and parmesan crisps *VEGAN SPANISH STYLE PAELLA Vegan version of the classic Spanish dish with risotto, artichoke, fennel, edamame roasted peppers, squash and saffron *STUFFED PORTOBELLO MUSHROOMS Quinoa, vegetables primavera and pesto cream sauce $22.50 $24.50 $22.50 $22.50 $22.50 $22.50 $22.50 $22.50 $22.50 $22.50 *Vegetarian Valid until 12/30/

11 LUNCH MENU SEAFOOD ENTREES All entrees are served with a garden salad, rolls and butter; vegetable and starch of the day and chef s choice dessert with coffee, tea and decaffeinate coffee. POACHED PETRALE SOLE ROULADE With julienne of vegetables, saffron beurre blanc and mandarin oranges WILD PACIFIC RED SNAPPER VERA CRUZ with lime, tomato, bell peppers and capers POTATO CRUSTED TILAPIA FILLET with vodka/sundried tomato cream sauce ASIAN STYLE CRISPY FILLET OF SALMON Honey glazed with sesame seeds & ginger soy sauce ITALIAN HERB ENCRUSTED WHITEFISH With basil/cilantro pesto sauce ROASTED FILLET OF SALMON With three citrus beurre blanc and Italian parsley BROILED RED SNAPPER PONCHARTRAIN topped with shrimp and crawfish etouffe PESTO CRUSTED CHILEAN SALMON with teardrop tomatoes, capers, lemon and olive oil DILL POACHED CHILEAN SALMON VERONIQUE with green grapes and champagne cream sauce GRILLED CHILEAN SALMON FILLET with organic baby tomato compote and green olive tapenade CHIPOTLE BARBECUE SALMON FILLET with chayote squash, sweet peppers, jicama and herb crème fraiche $23.50 $23.50 $24.50 $24.50 $23.50 $24.50 $24.50 $24.50 $24.50 $24.50 $24.50 Valid until 12/30/

12 LUNCH MENU POULTRY ENTREES All entrees are served with a garden salad, rolls and butter; vegetable and starch of the day and chef s choice dessert with coffee, tea and decaffeinate coffee. BROILED BREAST OF CHICKEN LOIRE with goat cheese, sun-dried tomato and madeira sauce OVEN ROASTED CORNISH GAME HEN with lemon nage, roasted garlic and rosemary au jus GRILLED CHICKEN BREAST CAPONATA with capers, tomato, golden raisins eggplant ragout LEMON TARRAGON ROASTED HALF CHICKEN LYONNAISE with caramelized onions and light herb jus BONELESS BREAST OF CHICKEN CAPRESE With mozzarella, sliced tomatoes & basil on roasted red bell pepper coulis CHAR-BROILED BREAST OF CHICKEN FORESTIER Topped with mushroom ragout, parsley and white wine sauce SAUTÉED BREAST OF CHICKEN PICCATA with white wine, capers, Italian parsley and light lemon butter sauce ROASTED CHICKEN BREAST CALIFORNIA with sliced avocado, tomato and mozzarella cheese SAUTÉED BREAST OF CHICKEN MARSALA with shiitake mushrooms and roasted garlic BAKED BREAST OF CHICKEN NORMANDY with apples, artichoke, boursin cheese and calvados sauce $22.95 $22.95 $22.95 $22.95 $23.95 $22.95 $22.95 $22.95 $22.95 $22.95 Valid until 12/30/

13 LUNCH MENU POULTRY & MEAT ENTREES All entrees are served with a garden salad, rolls and butter; vegetable and starch of the day and chef s choice dessert with coffee, tea and decaffeinate coffee. STUFFED BREAST OF CHICKEN FLORENTINE with spinach, mushroom duxelle and merlot-thyme jus LIME CILANTRO CHICKEN BREAST with tequila mango sauce and vegetable du jour STUFFED BREAST OF CHICKEN CHASSEUR mushrooms stuffed breast of chicken with merlot sauce STUFFED BREAST OF CHICKEN MINNESOTA with wild rice risotto, celery root, dried cranberries and honey ginger glaze BONELESS BREAST OF CHICKEN ROULADE With feta cheese, mushrooms, spinach, lemon zest and garlic LONDON BROIL Ale-marinated London broil with grilled onions and peppercorn sauce GRILLED BEEF HANGER STEAK With mushroom Sauce and onion marmalade MOROCCAN BRAISED LAMB SHANK Slowly braised lamb shank with garbanzo beans and fresh mint GRILLED NEW YORK STEAK LYONNAISE with caramelized onion potatoes, shiitake mushrooms and pinot noir wine jus SPICY LAMB KEBOB CASA BLANCA boneless skewered lamb with saffron couscous and minted fennel $23.95 $22.95 $23.95 $23.95 $22.95 $24.95 $24.95 $24.95 $24.95 $23.95 Valid until 12/30/

14 SALAD UPGRADES All entrees are served with a garden salad Salads may be upgraded from the list below for an additional cost MEDLEY OF MIXED FIELD GREENS AND FENNEL with sliced kohlrabi and organic tomatoes FANNED BELGIAN ENVIDE & MESCLUN SALAD with sliced oranges, glazed walnuts & bleu cheese crumble WATERCRESS & FENNEL ON FANNED BELGIAN ENDIVE with goat cheese and sliced pears HEARTS OF ROMAINE SALAD with diced tomato, garlic croutons & crumbled feta cheese CLASSIC CAPRESE SALAD sliced vine ripe tomatoes, fresh mozzarella & basil, with extra virgin olive oil and balsamic vinegar HEARTS OF PALMS & SLICED PAPAYA SALAD on a bed of butter lettuce with mandarin oranges ARUGULA SALAD AND TEAR DROP TOMATOES on scarlet butter lettuce with pumpkin seeds and parmesan crisps KALE SALAD WITH SUN-DRIED CRANBERRIES with diced mango, and balsamic vinaigrette CLASSIC CAESAR SALAD hearts of romaine, focaccia croutons and shaved parmesan BABY SPINACH AND CHICORY FRISEE SALAD with sliced mushrooms, crumbled goat cheese and sherry-thyme vinaigrette MEDLEY OF FIELD GREENS AND ROASTED GOAT CHEESE with grapes, toasted hazelnuts and balsamic vinaigrette FANNED BELGIAN ENDIVE WITH ROASTED BEETS baby mesclun salad, roasted beets and candied walnuts BABY SPINACH SALAD With sliced tomatoes, croutons, parmesan cheese and raspberry vinaigrette WEDGE OF BUTTER LETTUCE With tomatoes and creamy house made Roquefort dressing per person $3.50 $3.50 $4.00 $3.50 $3.50 Valid until 12/30/

15 DINNER MENU VEGETARIAN AND PASTA ENTREES All entrees are served with a garden salad, and rolls with coffee, tea and decaffeinate coffee. *SEASONAL VEGETABLE PAELLA with Spanish saffron risotto, fennel, artichokes and teardrop tomatoes *VEGETABLE STRUDEL Fresh seasonal vegetables wrapped in crispy phyllo served on garlic, basil pomodoro sauce LOBSTER RAVIOLI with tomato vodka sauce and vegetable du jour *VEGAN SAFFRON INFUSED COUSCOUS MOROCCAN with braised chickpeas, caramelized bok choy and lightly curried red pepper coulis *MOROCCAN SPICED VEGETABLE TAGINE with celery root, sweet potatoes, edamame and young pea sprout salad *GRIDDLED ROASTED GARLIC POLENTA NAPOLEON with grilled eggplant, fresh mozzarella, green asparagus and basil pesto cream *PORTOBELLO MUSHROOM RAVIOLI GIGANTE with wilted spinach, wild mushroom fricassee and white Italian truffle oil TIGER SHRIMP FETTUCCINE Grilled tiger shrimp skewer on fettuccine and pesto Sauce ROASTED TEQUILA BREAST OF CHICKEN PUTTANESCA tequila marinated breast of chicken on linguine pasta with tequila lime cream Sauce Pan Seared Sea Scallops served on Fettuccine with creamy tomato sauce $26.95 $26.95 $26.95 $26.95 $26.95 $26.95 $26.95 $27.95 $27.95 $27.95 *Wild Mushroom Ravioli with hazelnut butter sauce and fried sage $26.95 * Vegetarian Valid until 12/30/

16 DINNER MENU SEAFOOD ENTREES All entrees are served with a garden salad, rolls and butter, Rice or Potato, vegetable of the day with coffee, tea and decaffeinate coffee. GRILLED FILLET OF SALMON FLEURY with dill champagne sauce CRAB CRUSTED WILD MAHI MAHI with lightly curried corn coulis and French tarragon PESTO CRUSTED FARM RAISED TILAPIA CIOPPINO with Manila clams, baby shrimp, roma tomato and opal basil PAN SEARED RARE HERB DE PROVENCE CRUSTED WILD AHI TUNA STEAK with artichokes, charred peppers and kalamata olives BROILED GREAT LAKES WHITEFISH with white grapes, slivered almonds and chardonnay dill sauce ROSEMARY MARINATED GRILLED CENTER CUT SWORDFISH STEAK with baby tomatoes, fennel confit and green olive pesto CRISPY ASIAN STYLE SALMON FILLET Honey glazed with sesame seeds and ginger- soy sauce LEMON DILL CRUSTED ORGANIC WILD SALMON with seasonal organic vegetables and light lemon butter sauce GRILLED WILD BLUE NOSE SEA BASS with tropical fruit relish and lime miso sauce POTATO CRUSTED FILLET OF WHITEFISH with sun-dried tomato champagne cream sauce $28.95 $28.95 $28.95 $28.95 $28.95 $29.95 $28.95 $32.95 $34.95 $29.95 Valid until 12/30/

17 DINNER MENU POULTRY ENTREES All entrees are served with a garden salad, rolls and butter, Rice or Potato, vegetable of the day with coffee, tea and decaffeinate coffee. STUFFED BREAST OF CHICKEN PARMA with prosciutto, provolone, walnuts and mushrooms & marsala sauce OVEN ROASTED CHICKEN BREAST AND LEG With mushroom medley and sun-dried tomato ragout STUFFED BREAST OF CHICKEN MOROCCAN with couscous, golden raisins, almonds and spiced apple nage STUFFED MEDALLIONS OF CHICKEN ROULADE BRESSANE with goat cheese, sun-dried tomato, artichokes and roasted shallot au jus TRUFFLE ROASTED AIRLINE CHICKEN BREAST PIEDMONT with flat leaf parsley, Italian white truffle oil and light Chianti black truffle jus STUFFED BREAST OF CHICKEN FLORENTINE with spinach, mushroom duxelle and sauce chasseur STUFFED BREAST OF CHICKEN MILANESE with butternut squash risotto, opal basil and saffron yellow pepper coulis STUFFED BREAST OF CHICKEN PORCINI with wild mushrooms, risotto and asparagus served with madeira sauce STUFFED CORNISH GAME HEN with wild and white rice, sun-dried cranberries, almonds and rosemary garlic sauce SAUTÉED BREAST OF CHICKEN PICCATA with white wine, capers, Italian parsley and light lemon butter sauce $27.95 $27.95 $27.95 $27.95 $27.95 $27.95 $27.95 $27.95 $27.95 $27.95 Valid until 12/30/

18 DINNER MENU MEAT ENTREES All entrees are served with a garden salad, rolls and butter, Rice or Potato, vegetable of the day with coffee, tea and decaffeinate coffee. GINGER CORIANDER RUBBED CRISPY DUCKLING with honey soy glaze and candied pear SLOWLY BRAISED VEAL OSSO BUCCO with saffron risotto and mushrooms SAUTÉED VEAL PICCATA MILANO with button mushrooms, teardrop tomatoes and chardonnay herb butter FACULTY CENTER SURF AND TURF broiled petite filet mignons with tiger shrimp skewer and lemon garlic butter GRILLED AGED NEW YORK STRIP with wild mushroom, bordelaise sauce WILD HERB CRUSTED NEW ZEALAND RACK OF LAMB with Japanese breadcrumbs, French dijon mustard and zinfandel garlic jus ROSEMARY SHALLOT MARINATED DOUBLE CUT LAMB CHOPS with gingered plums and caramelized fennel GRILLED FILET MIGNON AU POIVRE with pinot noir green peppercorn reduction and Maytag blue cheese TOURNEDOS OF FILET MIGNON with braised leeks, black truffles and sauce bordelaise TOURNEDOS OF FILET MIGNON with five-peppercorn sauce $27.50 $27.50 $29.95 $31.95 $29.95 $29.95 $29.95 $31.95 $31.95 $29.95 HERB AND SEA SALT CRUSTED BLACK ANGUS PRIME RIB OF BEEF with baked potato, sour cream and chives $29.95 Valid until 12/30/

19 DINNER MENU DESSERT SELECTION All desserts listed below are $3.95 each desserts may be upgraded with crème anglaise & raspberry coulis for an additional $1.50 Tarts APPLE TART Roasted apple in caramel and baked in a butter crust with vanilla. PECAN TART Golden-brown & buttery kernel pecans in a honey delicacy. RASPBERRY TART LINZER Golden crust filled with raspberry preserve. APRICOT TART Apricots over a crust baked to perfection lightly sprinkled with powder sugar. MIXED FRUIT TART Fresh fruits of the season over a delicate crust filled with light frangipane. LEMON TART Perfect creamy lemon over a crispy tart shell. PEAR TART Poached pear over a buttery crust topped with almond cream, lightly flavored with Grand Mariner. COCONUT TART Baked coconut cream in a crispy buttery tart shell CRÈME BRULE A French classic, flavored with Tahitian vanilla. ALMOND TART traditional almond frangipane tart made with grounded almond and brown butter crust CHEESE CAKE Creamy Cheese Cake flavored with Vanilla Cakes MANGO MOUSSE CAKE white sponge cake filled with light and refreshing mango mousse CHOCOLATE RASPBERRY CAKE Rich chocolate cake layered with raspberry jam MOCHA ESPRESSO CAKE Light chocolate cake layered with mocha espresso buttercream OPERA CAKE Almond sponge cake layered with chocolate ganache and coffee buttercream SAINT-MARC PRALINE Almond meringue and light praline cream. An incredible texture. TIRAMISU Exquisite Italian dessert, mascarpone cheese and espresso café. A best seller. ZUCOTTO Italian version of Black Forest. Simple and elegant, perfect ending to a meal. BRAZILIA two layers of gianduja praline, lightly crunchy and ganache fondante, rich and melting. CHOCOLATE MOUSSE CAKE Light chocolate cake layered with mocha espresso buttercream TRES LECHES CAKE moist layers of three-milk cake topped with vanilla whipped cream RICHELIEU Roasted almonds and hazelnut rolled in caramel, blend heavenly with dark chocolate mousse. Valid until 12/30/

20 BUFFET MENU BRUNCH BUFFET $35.50 per person (150 person minimum, served only on weekends.) BREAKFAST STATION Omelets or Scrambled Eggs with a choice of country ham, mushrooms, onions, cheddar cheese, green bell peppers and tomatoes Eggs Benedict with Canadian bacon and hollandaise sauce Golden French Toast with powdered sugar Crisp Belgian Waffles with Vermont maple syrup Breakfast sausage, double smoke bacon, roasted potatoes with onions and bell peppers SEAFOOD STATION Salmon Gravlax with dill, Spanish capers, sliced tomatoes, cucumbers, onion and toasted mini bagels with cream cheese SALAD STATION Faculty Center Caesar Salad with freshly grated parmesan cheese Pasta Salad with a sweet basil vinaigrette California mixed greens with an assortment of house dressings CARVING STATION Roasted Tom Turkey with apple and cranberry sauce Roasted Top Round of Beef served with au jus, mustard and creamed horseradish Broiled Chilean Salmon with two citrus beurre blanc flavored with cilantro Spanish Rice with saffron, Young Carrots Stir-fry, Steamed Red Bee Potatoes and Broccoli Florets PASTA STATION Fusilli Tri-Color or Penne Ziti Regate with choices of: Fresh Sweet Basil, Pomodoro, or Olive Oil Pesto Sauce Assortment of condiments: Mushrooms, Black Olives, Roma Tomatoes, Roasted Mini Eggplant, Garlic, Pepperoni, Olive Oil, Anchovy Fillets and Parmesan Cheese CHEESE & BREAD STATION Assorted Domestic Cheese Selection of breads, crackers, mini Danishes, muffins and croissants DESSERT STATION Assorted Cakes and Tarts with a mirror of seasonal fresh fruits Valid until 12/30/

21 BUFFET MENU LUNCH BUFFETS PRE-MADE SANDWICH BUFFET $24.95 per person (25 person minimum for weekdays, 50 for weekends) BUFFET INCLUDES: 3 pre-made sandwiches, 1 salad, a fresh fruit tray, assorted bags of chips, large gourmet chocolate chip cookies, coffee, decaf and hot tea. SELECT THREE PRE-MADE SANDWICHES: -Chicken Caesar Wrap -Roasted Turkey and Swiss cheese with lettuce and vine ripe tomatoes on whole wheat bread -Fresh Mozzarella with tomato and basil on a rustic roll -Pepper Rubbed Roast Beef with blue cheese on a French roll -Marinated Chicken Breast with lettuce, Roma tomatoes and lemon aioli sauce on a rustic roll -Baked Ham and Sharp Cheddar Cheese with lettuce on sourdough bread -Grilled Vegetable Wrap with humus and feta cheese SELECT ONE SALAD: -Classic Caesar Salad with imported parmesan and creamy garlic dressing -Mixed Green Salad with and house vinaigrette dressing -Greek Salad with feta cheese, cucumbers, bell peppers and lemon olive oil -Marinated Vegetable Salad with herbs and olive oil -Pasta Salad with a sweet basil vinaigrette Valid until 12/30/

22 BUFFET MENU LUNCH BUFFETS MAKE YOUR OWN SANDWICH BUFFET $19.95 per person (25 person minimum for weekdays, 50 for weekends) BUFFET INCLUDES: Mixed Greens with house dressing Sliced Seasonal Fresh Fruit Tray Assorted Lunch Meats and appropriate condiments Sliced Assorted Cheeses and Selection of Sliced Breads Assorted Gourmet Cookies Coffee, Decaf and Hot Tea EXECUTIVE DELI LUNCHEON BUFFET $24.95 per person (50 person minimum for weekdays, 100 for weekends) BUFFET INCLUDES: New Potato Salad Mixed Greens with House Dressing Pasta Salad with Spanish Onions, Balsamic Vinaigrette Sliced Seasonal Fresh Fruit Platter Assorted Luncheon Meats: Sliced Ham, Turkey, Roast Beef, and Genoa Salami served with appropriate condiments Sliced Assorted Cheese with Crackers Selection of Sliced Breads Faculty Center Tarts and Cakes Rolls and Butter Coffee, Decaf and Hot Tea Valid until 12/30/

23 BUFFET MENU LUNCH BUFFETS CALIFORNIA LUNCHEON BUFFET $29.50 per person (50 person minimum for weekdays, 100 for weekends) BUFFET INCLUDES: 2 salads, 2 entrees, 2 sides, sliced fresh fruit and berries, assorted cakes, pies and tarts, gourmet rolls and butter, coffee, decaf and hot tea. SELECT TWO SALADS: -Mixed Baby Greens Salad with balsamic vinegar -Classic Caesar Salad with imported parmesan cheese and herbed croutons -Caprese Salad with sliced tomatoes, fresh mozzarella and fresh basil, drizzled with extra virgin olive oil and balsamic vinegar -Baby Spinach Salad with spiced walnuts and dry blue cheese -Butter Lettuce, Endive and Grapefruit Salad with pine nuts and vinaigrette dressing -Vine Ripened Tomatoes and Arugula Salad and balsamic vinaigrette SELECT TWO ENTREES: -Sautéed Chicken Piccata with white wine, lemon and caper sauce -Chicken Milanese with arugula, parmesan and tear drop tomatoes -Grilled Fillet of Salmon with dill champagne sauce -Sautéed Fillet of Tilapia with capers, lemon and tomatoes -Garlic and Rosemary Crusted Pork Loin with Madeira sauce -Black Pepper Crusted Sirloin of Beef with tomato confit and horseradish cream SELECT TWO SIDES: -Cheddar Potatoes Au Gratin -Roasted Rosemary Potatoes -Chef s Choice Rice -Broccoli Florets -Roasted Plum Tomatoes with balsamic glaze -Steamed Green Beans Almandine -Steamed Sliced Carrots Valid until 12/30/

24 BUFFET MENU DINNER BUFFET SLICED PRIME RIB DINNER BUFFET $33.50 per person (100 person minimum) MEAT STATION: Sliced Roast Prime Rib of Beef served with Au Jus and Creamed Horseradish Charbroiled Breast of Chicken Chasseur SALADS: Mixed Green Salad with assorted dressings Caesar Salad tossed with Croutons and Parmesan Cheese Italian Pasta Salad Primavera VEGETABLES: Roasted Rosemary Potatoes or Chef s Choice Rice Chef s Choice Vegetables DESSERT: Selection of Assorted Cakes and Tarts, Chocolate Brownies and Assorted Cookies SEAFOOD DINNER BUFFET $36.95 per person (100 person minimum) SEAFOOD STATION: Large Black Tiger Shrimp, Boston Little Neck Clams, & Northern Pacific Oysters on Half Shell All served with Cocktail Sauce, Horseradish, Lemon and Lime Wedges HOT STATION: Grilled Chilean Salmon on a bed of large Eggplant Ratatouille Steamed Prince Edward Island Black Mussels with White Wine Shallots, Garlic, parsley and a touch of cream Sautéed Lake Superior Whitefish with Lemon and Caper Beurre Blanc Broiled Double Breast of Chicken served with Chasseur Mushroom Sauce Flavored with Old Port SIDES: Spanish Rice with Saffron, Young Carrots Stir-fry, Steamed Red Bee Potatoes, Broccoli Florets and Mixed Green Salad DESSERT: Selection of Assorted Cakes and Tarts Valid until 12/30/

25 BUFFET MENU DINNER BUFFET ITALIAN STYLE BUFFET $39.95 per person (100 person minimum) APPETIZERS: Parma Proscuitto with two Melons and Black Olives Roasted Sweet Bell Peppers with Mozzarella Cheese, Garlic, and Olive Oil SALADS: Arugula and Radicchio with two citrus vinaigrette Mixed Greens with Italian Dressing Roma Tomato with Scallions and Balsamic Vinaigrette Caesar Salad with Freshly Grated Parmesan Cheese and Croutons PASTA: Selection of Pastas: Tri Color or Penne Selection of Sauce: Pomodoro, Alfredo, and Pesto Assortment of Condiments: Green Onions, Mushrooms, Garlic, Anchovies, Sweet Basil, Capers, Roasted Eggplant, Roma Tomatoes, Parmesan Cheese and Olive Oil FISH AND MEAT: Grilled Chicken Breast Cacciatore with Onions, Mushrooms, Garlic, Tomato, and Basil Sautéed Calamari Diavola with Lemon Caper Sauce VEGETABLES: Plum Tomato with Parmesan Cheese and Fresh Herbs Risotto Con Funghi with Mushrooms and Baby Asparagus Assortment of Grilled Vegetables Flavored with Olive Oil and Garlic DESSERT: Selection of Italian Pastries Valid until 12/30/

26 HORS D OEUVRES MENU RECEPTION COLD TRAYS 4 dozen minimum for all hot and cold hors d oeuvres unless otherwise indicated Selection of domestic cheese with crackers (12 person min) per person $3.75 Selection of imported cheese with crackers (12 person min) $4.75 Selection of domestic and imported cheese with crackers (12 person min) $4.25 Sliced seasonal fruit tray (12 person min) $3.75 Assorted fresh vegetables with dip (12 person min) $3.75 Basket of whole fresh fruit per dozen $18.00 Assorted marinated grilled vegetables with garlic, olive oil & sweet basil min. of 50 $4.00 Baked imported French Brie en croute each $75.00 Carved large watermelon with fresh fruit salad $75.00 Terrine aux trois legumes (Three Layer Vegetable Terrine) $ Mousse De Dinde (Turkey Mousse) with black pepper $ Mousse de Canard au Foie Gras (Duck Mousse with Foie Gras) $ Country French pate with sliced baguette $ Sliced Norwegian salmon gravlax served with onions, capers, lemon, $ lime wedges, sliced tomato, cucumber and toast points Sliced Norwegian smoked salmon served with onions, capers, lemon, $ lime wedges, sliced tomato, cucumber, and toast points Flower decorated whole poached Norwegian salmon on mirror $ Assorted California rolls with ginger pickle, wasabi, and soy sauce per dozen $27.00 Assorted Nigiri sushi with sliced fresh fish on top with ginger pickle, $36.00 wasabi, and soy sauce Assorted sushi with fresh fish only and ginger pickle, wasabi, and soy sauce $36.95 Combination of California rolls, nigiri sushi, and assorted condiments $32.00 Ice Sculpture of any design per block Market Selection of finger sandwiches per dozen $24.00 Chocolate chip cookies $14.00 Oatmeal raisin cookies $14.00 Chocolate Brownies $16.95 Selection of miniature French pastries $29.95 Mixed Nuts (serves 25) per bowl $15.00 Tortilla Chips with Salsa (serves 25) $27.00 Pretzels (serves 25) $15.00 Garlic Bread (serves 12) $15.00 Valid until 12/30/

27 HORS D OEUVRES MENU COLD HORS D OEUVRES 4 dozen minimum for all hot and cold hors d oeuvres Grapes Leaves stuffed with rice and spices per doz. $26.00 Turkey and melon on a skewer $26.00 Cilantro salmon mousse topped on a mini shell $26.00 Stuffed Mushroom with Maui chicken salad $26.00 Russian egg with fresh dill $26.00 Stuffed celery with Roquefort cheese $26.00 Ham roulade with cream cheese and sweet basil $26.00 Italian proscuitto ham wrapped over melon $26.00 Stuffed artichoke hearts with spicy Creole bay shrimp $26.00 Assorted finger sandwiches $26.00 Genoa salami with herbs cream cheese $26.00 Mini fresh seasonal fruit brochette $26.00 Crostini with goat cheese and sundried tomatoes $26.00 Mexican ceviche on mini baguette $26.00 Cherry tomato filled with a mousse of tuna $26.00 Assortment of California rolls with condiments $26.00 Celery hearts stuffed with curry spice cream cheese $26.00 Mushroom stuffed with cold salmon mousse flavored with paprika spice $26.00 Artichoke hearts with herbed mushroom mousse $26.00 Bleu cheese rosette with chopped pecan nuts $26.00 Tuna tartar canapé with wasabi mustard $26.00 Peppered smoked turkey breast topped with Maui pineapple $26.00 Toasted French bread with tomato, buffalo mozzarella cheese and garlic $26.00 Tartlet Niçoise with diced bell pepper, onion, tomato, garlic and olives $26.00 Tender roast beef canapé on dark bread with cream cheese & horseradish $26.00 Mushroom New Orleans stuffed with pink shrimp and remoulade sauce $26.00 Valid until 12/30/

28 HORS D OEUVRES MENU CALIFORNIA HOT HORS D OEUVRES 4 dozen minimum for all hot and cold hors d oeuvres Mini Chicken Coconut Medallion per doz. $26.00 Shrimp Coconut $26.00 Cozy Shrimp $26.00 Maryland Style Crab Cake $26.00 Crab Rangoon $26.00 Franks in Blanket $26.00 Franks in Puff Pastry $26.00 Phyllo with Raspberry and Brie $26.00 Puff Pastry Cheese Straws $26.00 Phyllo with Assorted Bell Peppers $26.00 Puff with Cheddar Cheese and Broccoli $26.00 Mini Puff with Italian Sausage $26.00 Mini Assorted Quiche $26.00 Mini Cajun Shrimp Quiche $26.00 Mini Lorraine Quiche $26.00 Mini Spinach Quiche $26.00 Spinach Spanakopita $26.00 Valid until 12/30/

29 HORS D OEUVRES MENU ORIENTAL HOT HORS D OEUVRES 4 dozen minimum for all hot and cold hors d oeuvres Shrimp Egg Rolls per doz. $26.00 Vegetarian Egg Rolls $26.00 Chicken Won ton $26.00 Beef Yakitori $26.00 Vegetarian Pot stickers $26.00 Chicken Yakitori $26.00 Mini Beef Sate $26.00 Mini Blackened Chicken Sate $26.00 Mini Chicken Sate $26.00 Pacific Salmon Sate $26.00 Sesame Chicken Sate $26.00 Chicken Spring Rolls $26.00 Coconut Chicken Medallion $26.00 Vegetable Spring Rolls $26.00 Thai Chicken Cashew Spring Rolls $26.00 Siew Mai Pork $26.00 Valid until 12/30/

30 HORS D OEUVRES MENU MEXICAN HOT HORS D OEUVRES 4 dozen minimum for all hot and cold hors d oeuvres Mini Beef Burritos per doz. $26.00 Chicken Chimichanga $26.00 Beef and Cheese Empanadas $26.00 Shrimp and Chicken Taquitos $26.00 Beef Fajitas $26.00 Chicken and Goat Cheese Flauta $26.00 Black Beans Southwest Spring Rolls $26.00 Smoked Chicken Quesadillas $26.00 Shrimp Quesadillas $26.00 Mini Beef Tamale $26.00 Mini Beef Taquitos $26.00 Chicken Fajitas $26.00 MEDITERRANEAN HORS D OEUVRES Raspberry and Brie Cheese in Phyllo per doz. $26.00 Pear Flower and Brie Cheese in Phyllo $26.00 Almond, Brie Cheese, Pear in Phyllo $26.00 Mini Assorted Pizza $26.00 Deep Dish Sausage Pizza $26.00 Mini Goat Cheese Pizza $26.00 Spinach and Goat Cheese Pizza $26.00 Mini Sausage Calzone $26.00 Mini Rumaki $26.00 Valid until 12/30/

31 HORS D OEUVRES MENU COLD PASS-SERVED HORS D OEUVRES All passed items require Pass Service Personnel at $25 per server 4 dozen minimum for all hot and cold hors d oeuvres Scottish Smoked Salmon on Toast Point per doz. $27.00 Artichoke Hearts with Crab Louis $27.00 Assorted California Rolls $27.00 Tartar of Norwegian Salmon Canapé $27.00 Tiger Shrimp Mousse on Mini Tart $27.00 French Steak Tartar Canapé $27.00 Salmon Gravlax on Pumpernickel Toast $27.00 Domestic Black Caviar Canapé $27.00 Lobster Medallion on Cucumber $27.00 New Potato with Sour Cream and Salmon Caviar $27.00 HOT PASS-SERVED HORS D OEUVRES All passed items require Pass Service Personnel at $25 per server Petite Quiche Lorraine per doz. $27.00 Beef and Cheese Empanada $27.00 Phyllo with Brie, Pear and Almonds $27.00 Coconut Chicken Medallion $27.00 Petite Spinach Quiche $27.00 Salmon Sate with Sesame Seed $27.00 Crab Rangoon with Tartar Sauce $27.00 Vegetable Spring Rolls $27.00 Assorted Mini Deep Dish Pizza $27.00 Quesadillas with Brie and Grapes $27.00 Valid until 12/30/

32 HORS D OEUVRES MENU HORS D OEUVRES RECEPTION (25 person minimum) EACH PACKAGE INCLUDES: Cheese, Crackers & Fruit Tray Cold and Hot Hors d oeuvres (select from below options) Soft Drinks or Punch Draped and Skirted Buffet Table HORS D OEUVRES MAY BE CHEF S CHOICE OR YOU M AY SELECT FROM THE FOLLOWING: Cold Hors d Oeuvres: Assorted Finger Sandwiches Celery Hearts Stuffed with Roquefort Grape Leaves Stuffed with Rice and Spices, Russian Eggs Hot Hors d Oeuvres: Puff with Dill and Cheese Mini Beef Tamale Vegetarian Spring Rolls Beef and Cheese Empanada Puff Pastry Cheese Straws Mini Spinach Quiche Franks in Puff Pastry Puff with Cheddar and Broccoli Chicken Potstickers Vegetable Egg Rolls Franks in Blanket Puff with Italian Sausage 6 pieces per person: $ pieces per person: $ pieces per person: $27.95 Valid until 12/30/

33 HORS D OEUVRES MENU RECEPTION STATIONS 100 person minimum *Require Chef-Attendant at $55.00 SEAFOOD STATION Oysters on the Half Shell, Large Tiger Shrimp on ice, Crab Claws and Boston Littleneck Clams Served with Horseradish, Cocktail Sauce, Lemon and Lime Wedge PASTA STATION* Selection of Pasta: Farfalle or Tri-Color Fusilli Selection of Sauces: Marinara or Sweet Basil Pesto Assortment of Condiments: Roma Tomato, Sliced Mushrooms, Black Olives, Green Onions, Garlic, Capers, Roasted Eggplant, Anchovies, Olive Oil and Parmesan Cheese ORIENTAL STATION* Oriental Beef or Chicken Stir-Fry: Sautéed in Wok with Crispy Vegetables, Garlic, Ginger, Soy, Plum Sauce and Sesame Oil Served with Steamed Rice and Fortune Cookies ORIENTAL VEGETARIAN STIR-FRY STATION* Crispy Vegetables sautéed in a wok with garlic, ginger, soy, plum sauce and sesame oil Served with Steamed Rice and fortune cookies MEXICAN STATION* Seasoned Ground Beef and Chicken Shredded Lettuce, Cheese, Tomato, Sour Cream, Salsa, Beans, Mexican Rice served with Taco Shells and Flour Tortillas per dozen $36.00 per person $12.00 per person $12.00 per person $12.00 per person $12.00 Valid until 12/30/

34 HORS D OEUVRES MENU CARVING STATIONS All items require Chef Carver at $55.00 STEAMSHIP OF BEEF served au jus with creamed horseradish, mustard, mayonnaise and assorted dinner rolls (serves 150 people) GLAZED COUNTRY HAM served with honey-pineapple sauce flavored with cinnamon spice and assorted dinner rolls (serves 25 people) ROASTED TENDERLOIN OF BEEF served with creamed horseradish, mustard, Madeira sauce and assorted dinner rolls (serves 25 people) ROASTED WHOLE TURKEY served with fresh cranberry sauce, apple sauce and assorted dinner rolls (serves 25 people, minimum of 2 orders) ROASTED LEG OF LAMB served with fresh rosemary and garlic sauce, mint jelly and assorted dinner rolls (serves 20 people, minimum of 2 orders) ROASTED STANDING PRIME RIB OF BEEF served au jus with creamed horseradish, mustard, mayonnaise and assorted dinner rolls (serves 25 people) each $ $ $ $ $ $ Valid until 12/30/

35 ALCOHOLIC BEVERAGES FULL BAR Full bars consist of liquor, assorted domestic and imported beers, soft drinks, mineral waters and fruit juices and must have a bartender. All beverages served in the building must be furnished by the Faculty Center and no beverages may be removed from the building. Premium liquor may be requested for an additional charge. Bar Set-up $45.00 Bartenders One bartender can serve up to 75 guests. A minimum of $ must be charged for all bars that require a bartender. Per 1 hour bar $55.00 Each additional hour $55.00 Weekend Rate $55.00 Wine A complete wine list is available upon request. Wine is charged per bottle House wine $15.00 House Champagne $18.00 Beer DOMESTIC BEER: $4.00 PREMIUM BEER: $5.00 Budweiser Amstel Light, Heineken Budweiser Lite Sierra Nevada, Samul Adams Miller Lite Beck s, Beck s Dark Michelob Bohemia, Pacifico, Corona Newcastle Brown Ale, Guinness Pilsner Urquell, Allagash, Nectar IPA Bittburger, Moretti Buckler (non-alcoholic) Valid until 12/30/