BIOSKILLS Catering Options: Tuesday, March 6

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Dayna McCormick
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1 BIOSKILLS Catering Options: Tuesday, March 6 DUE FRIDAY, FEBRUARY 26TH - Send to jillian.benoit@centerplate.com Price QUANTITY TOTAL Option II: Hot Buffet* $25.00 $0.00 Fluffy scrambled eggs with fresh herbs and diced tomatoes Home-fried potatoes and applewood bacon Louisiana berries and sliced fruit display, served with butter and preserves Option I: All lunch options include rolls, butter, and iced tea $36.50 $0.00 Smoked turkey wrap with Brie mousse, greens, and satsuma chutney Cajun roast beef wrap with greens, roasted red peppers, and herbed creole garlic cheese Roasted eggplant wrap with squash, peppers, sun dried tomatoes, and greens Local tasso ham and macaroni salad with whole grain mustard vinaigrette Baby spinach salad with sliced mushrooms, red onions, hard boiled eggs, spiced pecans, and dried peaches; with Creole mustard vinaigrette dressing Hibachi beef skewers with green onion and teriyaki glaze Chicken Tandoori skewers with Greek yogurt herb dip Caponata tart with olive tapenade Raspberry and brie bites wrapped in puff pastry Grilled artichoke, Kalamata olives, and hearts of palm salad with Balsamic dressing Classic potato gnocchi with roasted garlic cream sauce Chicken parmigianina topped with marinara and fresh Mozzarella Cheesy garlic ciabatta bread

2 DUE FRIDAY, FEBRUARY 26TH - Send to jillian.benoit@centerplate.com Price Quantity Total Option II: Hot Buffet* $32.50 $0.00 Fluffy scrambled eggs with sauteed mushrooms and chives Cajun hash browns with peppers and onions Applewood bacon Stuffed biscuit sandwich: Circle ONE option Bacon, Egg, and Cheese OR Andouille sausage, egg, and cheese OR Leek, onion, egg, and cheese Option I: All lunch options include rolls, butter, and iced tea $38.50 $0.00 BIOSKILLS Catering Options: Wednesday, March 7, served with butter and preserves Sliced seasonal fruit Caprese salad with red tomatoes, fresh mozzarella, and basil with red wine vinaigrette dressing Penne Rigate with roasted garlic rosa sauce and pesto sauce, served with garlic breadsticks, crushed red pepper & parmesan cheese Pepperoni, mozzarella cheese, red peppers, green olives, red onions, and fresh basil flatbread Roasted tomato and goat cheese flatbread Assorted pre-made sandwiches to include: (all served with lettuce, tomato, and condiments on side) Smoked turkey breast and Pepper Jack Rare roast beef & cheddar Smoked ham & cheddar Grilled vegetable sandwich Creole mustard potato salad Mexican salad with Romaine hearts, roasted peppers, farmers cheese, tomatoes, green onions, Jicama tortilla strips with chili lime vinaigrette and creamy chipotle dressings Served with soft flour tortillas and crispy taco shells, cheese enchiladas, Spanish rice, and cinnamon churros

3 BIOSKILLS Catering Options: Thursday, March 8 DUE FRIDAY, FEBRUARY 26TH - Send to jillian.benoit@centerplate.com Price QUANTITY TOTAL Option II: Hot Buffet* $25.75 $0.00 Cinnamon pan perdue breakfast sandwich with farm fresh scrambled egg, sausage patty, and pepper Jack cheese, served with butter and preserves Sliced seasonal fruit Option I: All lunch options include rolls, butter, and iced tea $34.50 $0.00 Mexican salad with Romaine hearts, roasted peppers, farmers cheese, tomatoes, green onions, Jicama tortilla strips with chili lime vinaigrette and creamy chipotle dressings Soft flour tortillas and crispy taco shells Cheese enchiladas, Spanish Rice, and Cinnamon Churros Assorted pre-made sandwiches to include: Whole wheat croissant with shaved turkey and Brie with Satsuma chutney Country ham and aged cheddar on multigrain Shrimp remoulade on brioche North shore vegetable wrap with spiced hummus Roasted cauliflower and broccoli florets with carrot chili vinaigrette dressing, Assorted Zapp's chips & assorted cookies Baby spinach salad with sliced mushrooms, red onions, hard boiled eggs, spiced pecans, and dried peaches; with Creole mustard vinaigrette dressing Hibachi beef skewers with green onion and teriyaki glaze Chicken Tandoori skewers with Greek yogurt herb dip Caponata tart with olive tapenade Raspberry and brie bites wrapped in puff pastry

4 DUE FRIDAY, FEBRUARY 26TH - Send to jillian.benoit@centerplate.com Price QUANTITY TOTAL Option II: Hot Buffet* $25.00 $0.00 Fluffy scrambled eggs with fresh herbs and diced tomatoes Home-fried potatoes and applewood bacon Louisiana berries and sliced fruit display, served with butter and preserves Option I: All lunch options include rolls, butter, and iced tea $36.50 $0.00 Smoked turkey wrap with Brie mousse, greens, and satsuma chutney Cajun roast beef wrap with greens, roasted red peppers, and herbed creole garlic cheese Roasted eggplant wrap with squash, peppers, sun dried tomatoes, and greens Local tasso ham and macaroni salad with whole grain mustard vinaigrette Mexican salad with Romaine hearts, roasted peppers, farmers cheese, tomatoes, green onions, Jicama tortilla strips with chili lime vinaigrette and creamy chipotle dressings Soft flour tortillas and crispy taco shells Cheese enchiladas, Spanish Rice, and Cinnamon Churros BIOSKILLS Catering Options: Friday, March 9 Option II: All dinner options include rolls, butter, and iced tea $38.50 $0.00 Caprese salad with red tomatoes, fresh mozzarella, and basil with red wine vinaigrette dressing Penne Rigate with roasted garlic rosa sauce and pesto sauce, served with garlic breadsticks, crushed red pepper & parmesan cheese Pepperoni, mozzarella cheese, red peppers, green olives, red onions, and fresh basil flatbread Roasted tomato and goat cheese flatbread

BIOSKILLS Catering Order Form March 6-9th, 2018 INSTRUCTIONS: Please complete the areas below and submit along with your catering selections to process your order. Deadline: Friday, February 16, 2018.

5 BIOSKILLS Catering Order Form March 6-9th, 2018 INSTRUCTIONS: Please complete the areas below and submit along with your catering selections to process your order. Deadline: Friday, February 16, Submit via to or fax: For questions call Jillian Company Name: Billing Address: City: State: Zip: Phone: Lab 1: Lab 2: Lab 3: Onsite Contact: Title: Onsite Cell #: Method of Payment Company Check used for total charges on initial catering contract. Credit Card to be used for additional items ordered on-site. Credit Card to be used for all charges pre-ordered for the show and additional items ordered on-site Type of Credit Card: Credit Card #: Expiration Date: CID#: Cardholder's Name: Billing Address {if different from above}: OR By signing below, customer agrees to pay the total charges as specified on the catering contract as well as any applicable charges for addtional items ordered on-site. Centerplate will use this authorization for any additional charges incurred as a result of on-site orders placed by your representative(s). Authorized Signature: Date: Once the above information has been completed, a Banquet Event Order (BEO) and Catering Contract will be processed. Pre-payment is required. Payment arrangements can be made either by company check or credit card.

Catering MENU. Hilton Garden Inn Burbank Downtown. 401 S. San Fernando Blvd, Burbank, CA 91502

Catering MENU. Hilton Garden Inn Burbank Downtown. 401 S. San Fernando Blvd, Burbank, CA 91502 Hilton Garden Inn Burbank Downtown Dear Guest, Special occasions, big meetings, celebrations at Hilton Garden Inn Burbank Downtown we know how important they are, and we know how to make them rewarding