Roast Prime Rib of Beef
Roasted prime rib, sliced and served with au jus and paired with roasted garlic mashed potatoes

New York Strip Loin
Slow roasted with a creamy horseradish sauce and paired with rosemary garlic new red potatoes

Medallions of Beef Tenderloin
Served with a pink peppercorn sauce accompanied by roasted garlic herbed potatoes and fresh seasonal vegetable

Chicken Chervre
Chicken stuffed with spinach, garlic and montrachet cheese

Tequila and Lime Grilled Chicken
with roasted corn salsa
“Chef Willie Sng’s Specialty Dish”

Cape Cod Chicken
Oven roasted breast of chicken with a cranberry apple stuffing

Grilled Salmon Fillet
Fresh Atlantic Salmon lightly marinated and then grilled and topped with a dill cream sauce and served with long grain and wild rice.
*Choose either Farm Raised Salmon or Wild Salmon for an additional charge

Baked Fillet of Salmon
in Herbal Panko Crust on saffron
couscous with spinach
“Chef Willie Sng’s Specialty Dish”

Plantain Crusted Mahi Mahi
served with a papaya salsa and wild rice

Boston Baked Scrod
Fresh New England Scrod baked with a seasonal herb crumb topping with lemon butter and served with roasted red potatoes

Marinated Grilled Portabella Mushroom Steak

Stuffed Grilled Vegetable Ravioli
with caper and olive sauce

Vegetable Kebob
Assortment of ginger marinated grilled vegetables on a skewer served with lemon orzo

Wild Mushroom Strudel
puffed pastry filled with a variety of wild mushrooms and spinach

Umass Buffet
Choice of two salads (or one soup and one salad), two entrees, two side dishes, and two desserts.

Mullins Buffet
Choice of two salads (or one soup and one salad), three entrees, three sides, and three desserts.

Salads
Tossed Green Salad, Classic Caesar Salad, Spinach Salad, Baby Greens Salad, Fruit Salad, Penne Pasta Salad, Roasted Corn and Black Bean Salad, and Greek Salad.

Entrees
Herb Roasted Sirloin of Beef, New England Style Turkey served over bread stuffing, Baked Chicken Parmesan, Seafood Scampi over Penne Pasta, Stuffed Breast of Chicken, Meat Lasagna or Baked Cheese Lasagna, Grilled Chicken Sun-dried Tomatoes and Asparagus in a light alfredo sauce, Pasta Primavera in a light oil and garlic sauce, Baked Ziti, Rosemary Lemon Chicken over Rice Pilaf, Moroccan Chicken with Lemon and Olives, Petite Cape Cod Chicken with cranberry apple stuffing, Herbed Chicken Fricassee, Encrusted Moroccan Vegetable Stew, Roasted Pork Loin with a blood orange sauce, Grilled Flank Steak with cilantro chimichurri sauce, and New England Style Scrod.

Side Dishes
Roasted Garlic Red Potatoes, Traditional Mashed Potatoes, Roasted Sweet Potatoes, Herbed Orzo, Rice Pilaf, Fettuccine Alfredo, Green Beans Almondine, Roasted Root Vegetables, Sautéed seasonal fresh Vegetable Medley, Couscous, Trio of Peppers, Glazed Baby Carrots, Red Potato Salad, Winter Red Salad.

Soups
Cream of Broccoli, Chicken Noodle, New England Clam Chowder, Minestrone, and Beef Noodle.

Desserts
Tuxedo Truffle Mousse Cake, Boston Crème Cake, Midnight Chocolate Cake, Apple Pie, Chocolate or Very Berry Mousse, Key Lime Pie, Lemon Poppy Seed Cake, Lemon Squares, Oreo Cookie Cake, or Ice Cream Parfait.

Asian Celebration
A unique reception style buffet set with an Asian Style Theme. Sushi Display, Miso Soup, Crab Rangoons, Spring Rolls, General’s Chicken, Beef and Broccoli, Vegetable Fried Rice, Vegetable Lo Mein, and Pineapple Wedges

UMass BBQ
Tossed Salad, Grilled Hamburgers, Hot Dogs, (Garden Burger available on Request) Potato and Corn Chips, Coleslaw, Condiments, Watermelon, and Assorted Brownies

All American BBQ
Tossed Salad, Fresh Grilled Hamburgers, Hot Dogs, Garden Burgers, Marinated Grilled Chicken Breast or BBQ Ribs, Vegetarian Baked Beans, Coleslaw, American Cheese, Red Potato Salad, Potato Chips, Watermelon, Condiments, Assorted Brownies, Lemonade and Ice Water

Little Italy
Pasta Fagioli, Antipasto Salad, Tossed Green Salad with a balsamic vinaigrette, Meat Lasagna, Grilled Milano Chicken over a Bed of Penne Pasta, Foccaccia Bread, Garlic Breadsticks, and Cannolis