{"id":131,"date":"2017-09-27T09:14:57","date_gmt":"2017-09-27T13:14:57","guid":{"rendered":"https:\/\/www.montclair.edu\/conferencecenter\/?page_id=131"},"modified":"2023-08-29T15:41:15","modified_gmt":"2023-08-29T19:41:15","slug":"conference-catering-guide","status":"publish","type":"page","link":"https:\/\/www.montclair.edu\/conferencecenter\/catering-services\/conference-catering-guide\/","title":{"rendered":"Conference Catering Guide"},"content":{"rendered":"

Conference Center Catering Guide<\/h2>\n

Montclair State Dining would be honored to be a part of your VIP celebration and to assist you in making this Conference Center event a memorable one.<\/p>\n

While we offer a wide variety of menu options, please note these offerings are only an example of what our Chefs can create. If you have something in mind that you do not see, we will be glad to customize your menu. Also, any standard offerings may be upgraded. Please check with our Catering Director for additional details.<\/p>\n

Thank you for considering Montclair State University for your very special event. Please do not hesitate to contact us with questions or additional information at 973-655-6914<\/a> or msucatering@montclair.edu<\/a>.<\/p>\n

Breakfast<\/div>

\nFRESH START<\/strong>
\nRegular and decaf coffee, hot tea and choice of juice\n

TRADITIONAL CONTINENTAL<\/strong>
\nBreakfast pastries, regular and decaf coffee, hot tea and choice of orange or apple juice<\/p>\n

DELUXE CONTINENTAL<\/strong>
\nAssorted bagels with cream cheese, butter and jam, breakfast pastries and fruit salad. Regular and decaf coffee, hot tea and choice of orange or apple juice<\/p>\n

BREAKFAST BUFFET<\/strong>
\nBreakfast pastries, fruit salad, scrambled eggs, bacon or sausage and country potatoes. Regular and decaf coffee, hot tea and choice of orange or apple juice<\/p>\n

HEALTHY START<\/strong>
\nBreakfast pastries, fruit salad, granola, assorted yogurts. Regular and decaf coffee, hot tea and choice of orange or apple juice
\n<\/p><\/div><\/div>

Lunch<\/div>

\nAll lunches include cookies or brownies, iced tea and water.
\nAll lunches can be served as dinners.\n

Sandwiches SERVED WITH CHIPS<\/h3>\n

ASSORTED WRAPS<\/strong> (choice of)
\nCorned Beef ~ Grilled Chicken ~ Grilled Vegetable ~ Chicken Caesar ~ Steak Fajita ~ Greek Salad ~ Chicken Cobb ~ Grilled Salmon with Tarragon ~ Southwestern Turkey ~ Blackened Tuna<\/p>\n

SIGNATURE SANDWICHES<\/strong>
\nRoasted Vegetable with Tomato and Provolone Cheese on Focaccia
\nSmoked Turkey with Boursin on French Baguette
\nGrilled Chicken with Cranberry Mayonnaise on Kaiser
\nRoast Beef with Red Onion, Sundried Tomato, and Olive Tapenade on Ciabatta<\/p>\n

TRADITIONAL DELI SANDWICHES<\/strong>
\nSliced Turkey, Virginia Ham, Roast Beef, American Cheese, Swiss Cheese, Grilled Vegetables and choice of Pasta or Potato Salad, condiments, fixings on Assorted Breads<\/p>\n

Salads<\/h3>\n

TOSSED SALAD<\/strong>
\nField greens with seasonal vegetables tossed with a red wine vinaigrette served with assorted rolls<\/p>\n

CHINESE CHICKEN SALAD<\/strong>
\nMarinated chicken tossed in lime ginger soy dressing with scallions and cilantro. Served with Romaine lettuce and assorted rolls<\/p>\n

COBB SALAD<\/strong>
\nFresh diced grilled chicken, bacon, tomatoes, boiled eggs, blue cheese, scallions, and avocado on a bed of mixed greens served with a creamy house herb dressing and assorted rolls<\/p>\n

CLASSIC CAESAR SALAD<\/strong>
\nFresh Romaine, Parmesan cheese and croutons. Tossed in a classic Caesar dressing and served with assorted rolls
\nAdd Grilled Chicken, Grilled Flank Steak, Blackened Chicken or Grilled Shrimp<\/p>\n

SALAD SAMPLER<\/strong>
\nChoice of three salads from above served with assorted rolls<\/p>\n<\/div><\/div>

Buffet Lunches<\/div>

\nSOUTHWESTERN<\/strong>
\nCilantro lime chicken, chili-garlic flank steak, saut\u00e9ed-peppers and onions, flour tortillas, Spanish rice, fiesta salad, tortilla chips, salsa, sour cream, guacamole, and cinnamon crisps.\n

ASIAN<\/strong>
\nSzechwan chicken stir-fry, beef and broccoli, egg rolls, vegetable fried rice, fortune cookies, hot mustard, chili sauce, and soy sauce.<\/p>\n

ITALIAN<\/strong>
\nChicken marsala, eggplant parmesan, sauteed zucchini and squash, Caesar salad, garlic bread, and Italian cookies.<\/p>\n

TROPICAL<\/strong>
\nJerk chicken, Jamaican beef patties, confetti rice with pineapple, stewed okra, and chocolate macaroons.<\/p>\n

PACIFIC RIM<\/strong>
\nAssorted Sushi, edamame, seaweed salad, served with ginger, wasabi, and soy sauce.<\/p>\n

All hot lunches served with garden salad, rolls, choice of starch and vegetable, cookies or brownies, tea and water<\/p>\n

CHOICE OF 1 ENTR\u00c9E per person
\nADD A SECOND ENTR\u00c9E per person<\/p>\n

POULTRY<\/h3>\n

HONEY ORANGE BBQ CHICKEN<\/strong>
\nLightly breaded chicken breasts fried and coated with homemade citrus honey BBQ.<\/p>\n

CHICKEN PARMESAN<\/strong>
\nBreaded chicken breast served with marinara, melted mozzarella cheese and parmesan.<\/p>\n

PESTO GRILLED CHICKEN<\/strong>
\nGrilled chicken marinated in basil pesto. Served with sundried tomato relish.<\/p>\n

TURKEY SCALLOPINE<\/strong>
\nTurkey breast pounded thinly and saut\u00e9ed. Finished with a lemon caper butter sauce.<\/p>\n

PACIFIC RIM CHICKEN<\/strong>
\nChicken breast marinated in soy, ginger, honey and sesame. Topped with roasted peppers and a cilantro cream sauce.<\/p>\n

ITALIAN CHICKEN<\/strong>
\nBaked thighs and legs with Italian herbs and spices.<\/p>\n

CREAMED CHICKEN STEW<\/strong>
\nCaramelized onions and wild mushrooms tossed with artichoke hearts in a creamy chicken veloute.<\/p>\n

BEEF AND PORK<\/h3>\n

ITALIAN FLANK STEAK<\/strong>
\nRoasted mushrooms and sauce Espagnole<\/p>\n

SLOW ROASTED PORK LOIN<\/strong>
\nServed with peach coulis<\/p>\n

SEAFOOD<\/h3>\n

CAJUN BEER BATTERED DEEP FRIED CATFISH<\/strong>
\nServed with cajun vegetable relish.<\/p>\n

GRILLED SALMON<\/strong>
\nServed with apricot soy glaze.<\/p>\n

SHRIMP JAMBALAYA<\/strong>
\nShrimp and sausage tossed with tomatoes, onions and green peppers over steamed rice.<\/p>\n

PASTA<\/h3>\n

SHRIMP SCAMPI OVER FETTUCCINE<\/strong>
\nShrimp sauteed in a garlic cream sauce with fresh basil, tomato, capers, and parmesan cheese over fettuccine pasta.<\/p>\n

MEAT OR VEGETABLE LASAGNA<\/strong>
\nTraditional lasagna served with a mixed green salad and garlic bread.<\/p>\n

CHEESE OR WILD MUSHROOM RAVIOLI<\/strong>
\nJumbo cheese or wild mushroom ravioli tossed with roasted artichokes, peppers, and almonds in a savory herb cream sauce.<\/p>\n

BLACKENED CHICKEN PENNE<\/strong>
\nBlackened chicken breast with roasted vegetables tossed in a tequila cream sauce and served over penne pasta.<\/p>\n

VEGETARIAN<\/h3>\n

STUFFED PEPPER<\/strong>
\nRed and yellow peppers roasted and stuffed with Israeli couscous and roasted vegetables with a spicy tomato coulis.<\/p>\n

VEGETABLE PASTA<\/strong>
\nMarinara sauce with roasted vegetables.<\/p>\n

EGGPLANT PARMESAN<\/strong>
\nBreaded eggplant layered and topped with cheese and marinara sauce.<\/p>\n<\/div><\/div>

Meeting Well Afternoon Break<\/div>

\nChili Spiced, Rosemary and Plain Popcorn\n

Vegetable Crudit\u00e9s with Fat Free Ranch Dip<\/p>\n

Seasonal Fruit Kebabs with Cinnamon Yogurt Sauce<\/p>\n

Infused Waters<\/p>\n

Coffee & Tea Service with Equal, Honey, Lemon Wedges<\/p>\n

Iced Tea and Lemonade
\n<\/p><\/div><\/div>

Hors d’Oeuvres<\/div>

\nSERVING SIZE IS ONE OF EACH PER PERSON\n

YOUR CHOICE OF THREE<\/strong>
\nMini Crab Cakes with Remoulade
\nScallops Wrapped in Bacon
\nTenderloin En Croute (Mini Beef Wellington)
\nShrimp Skewers with Sweet Chili Soy Sauce
\nMini Cheeseburgers with Chopped Onion and Horseradish Cream
\nShrimp Canap\u00e9 with Boursin Cheese
\nBBQ Shrimp Wrapped in Bacon
\nMushroom Caps filled with Crabmeat
\nSmoked Salmon Canap\u00e9 on Pumpernickel with Herbed Cream Cheese and Shaved Fennel
\nLobster Salad on Petite Croissants with Fresh Dill<\/p>\n

YOUR CHOICE OF THREE<\/strong>
\nSpanakopita
\nSmoked Salmon Canap\u00e9
\nChicken Curry in Phyllo Cup
\nSalmon Mousse on Cucumber Round
\nThai Chicken Skewers with Peanut Sauce
\nBrie and Raspberry Wrapped in Phyllo
\nVegetable Spring Rolls with Sweet Chili Vinaigrette Sauce
\nMini Turkey, Cranberry and Brie Sandwiches
\nChorizo en Croute
\nChorizo and Boursin Stuffed Mushrooms
\nMushroom Caps stuffed with Chicken Florentine
\nCherry Tomatoes stuffed with Salmon Cream Cheese
\nBrie and Pear Quesadillas with Mango Salsa<\/p>\n

YOUR CHOICE OF THREE<\/strong>
\nMarinated Flank Steak Skewers with Garlic Cilantro Relish
\nClassic Bruschetta
\nGoat Cheese Stuffed Cherry Tomatoes
\nAssorted Mini Quiche
\nVegetable Spring Rolls with Sweet Chili Vinaigrette
\nRoasted Vegetable Tart
\nGrilled Chicken Wings with Celery and Sauce (Choice of 2: Buffalo, Asian, Honey Mustard, or Old Bay)
\nMeatballs (BBQ, Sweet & Sour or Italian Style)
\nMini Grilled Cheese Sandwiches on Brioche
\nPecan Crusted Chicken Bites with Honey Mustard Dip
\nFlatbread Squares with Olives, Roasted Peppers and Goat Cheese<\/p>\n<\/div><\/div>

Appetizer Display<\/div>

\nThese bountiful platters offer something for every appetite. Delicious foods are artfully displayed with just the right accompaniments to entice your guests. These are stationary displays, not passed.\n

SMALL SERVES 50 PEOPLE | LARGE SERVES 100 PEOPLE (When served as part of a buffet)<\/p>\n

VEGETABLE CRUDITES<\/strong>
\nA Creative Display of Fresh Seasonal Produce served with your Choice of House Made Dips, Blue Cheese, Raita or Sauce Verde
\nSMALL | LARGE<\/p>\n

CELEBRATION FRUIT<\/strong>
\nSeasonal Sliced Fruits, Grapes and Berries Served with Raspberry Yogurt
\nSMALL | LARGE<\/p>\n

FESTIVE FRUIT AND CHEESE<\/strong>
\nAged Wisconsin Sharp Cheddar, Double Cream Brie, Swiss Cheese and Sliced Seasonal Fruit. Served with Water Crackers and Sliced Baguettes
\nSMALL | LARGE<\/p>\n

EUROPEAN CHEESE<\/strong>
\nFrench Brie, Gorgonzola Picante, Chevre de Bellay and Scottish Cheddar. Served with Water Crackers and Sliced Baguettes
\nSMALL | LARGE<\/p>\n

HARVEST BREAD BOWL<\/strong>
\nArtisan made Bread Bowl filled with House-Made Spinach Dip and served with Fresh Seasonal Raw Vegetables and Bread Cubes for Dipping
\nSMALL | LARGE<\/p>\n

BRIE EN CROUTE<\/strong>
\nOne Kilo of Brie stuffed with Fruit Compote and warmed in Puff Pastry, served with Orchard Fruit, Water Crackers and Sliced Baguettes per Brie<\/p>\n

ANTIPASTI<\/strong>
\nAn Assortment of Salumeria Meats \u2013 Mortadella, Genoa Salami, Prosciutto, Bocconcini and a Variety of Vegetables including Roasted Peppers, Eggplant, Mixed Tuscan Olive Selection and Roasted Red Pepper Hummus. Accompanied by our Freshly Sliced Breads
\nSMALL | LARGE<\/p>\n

ASSORTED SUSHI<\/strong>
\nCalifornia Rolls, Spicy Tuna Rolls, Cucumber Rolls, and Dragon Rolls Served with Ginger, Wasabi and Soy Sauce
\nSMALL | LARGE
\n<\/p><\/div><\/div>

Entrée Display Platters<\/div>

\nThese Bountiful platters offer something for every appetite. Delicious foods are artfully displayed with just the right accompaniments to entice your guests. These are stationary displays.\n

SMALL SERVES 100 PEOPLE | LARGE SERVES 200 PEOPLE (When served as part of a buffet)<\/p>\n

PEPPERED TENDERLOIN OF BEEF<\/strong>
\nA Whole Cracked Peppercorn Crusted Filet Roasted to Perfection, Thinly Sliced and displayed with Horseradish Cream, Cabernet Onion Relish, Miniature Rolls and a Light Garnish of Seasonal Grilled Vegetables
\nSMALL | LARGE<\/p>\n

TURKEY BREAST DISPLAY<\/strong>
\nHerb Roasted Turkey Sliced Paper Thin and served with Creole Mustard, Cranberry Relish and a Light Garnish of Seasonal Produce. Served with an Assortment of Breads and Rolls
\nSMALL | LARGE<\/p>\n

COUNTRY INN SMOKEHOUSE HAM DISPLAY<\/strong>
\nSemi-Boneless, Spiral-Sliced Smoked Ham with Cognac Mustard, Chipotle Mayonnaise and a Light Garnish of Seasonal Produce. Served with an Assortment of Biscuits and Rolls
\nSMALL | LARGE<\/p>\n

THE CLASSIC COCKTAIL<\/strong>
\nHouse Steamed Jumbo Shrimp served with Cocktail Sauce and Sauce Louis and plated with Fresh Herbs and Citrus Garnish
\nSMALL | LARGE<\/p>\n

THE SHRIMP TRIANGLE<\/strong>
\nHouse Steamed Shrimp with Cocktail Sauce, Lemon Caper Shrimp, and Tandoori Spiced Shrimp plated Together with Fresh Herbs and Citrus Garnish
\nSMALL | LARGE<\/p>\n<\/div><\/div>

Action Station<\/div>
\n

CARVED MEAT<\/h3>\n

Turkey Breast served with Lemon Basil Aioli, Dijon and Rolls
\nTenderloin of Beef with Garlic Aioli,
\nHorseradish Mousse, Dijon and Rolls<\/p>\n

Prime Rib served with Au Jus, Mushroom Demi Glace and Rolls
\nPork Loin served with Chipotle Aioli and Mango Chutney
\nBaked Ham served with Biscuits and Mustard<\/p>\n

CHEF-CARVED MEAT CHOICES AND CHEF-SERVED STATIONS WILL INCUR AN ADDITIONAL CHARGE FOR AN ON-SITE CHEF.<\/p>\n<\/div><\/div>

Buffet Banquet<\/div>

\nAll buffets include a salad, artisan breads, rolls and butter, coffee, tea and water. Please select two entrees, two accompaniments, and choice of dessert. Buffets are available to parties of 25 or more.\n

Salads<\/h3>\n

CAESAR SALAD<\/strong>
\nRomaine, Shredded Parmesan and House Made Croutons<\/p>\n

FIELD GREENS<\/strong>
\nWalnuts, Bleu Cheese and a Raspberry Balsamic Vinaigrette Dressing<\/p>\n

TOSSED SALAD<\/strong><\/p>\n

Entrees<\/h3>\n

VEAL MARSALA<\/strong>
\nSaut\u00e9ed with a Marsala Wine Sauce and Fresh Mushrooms<\/p>\n

CHICKEN SALTIMBOCCA<\/strong>
\nLightly breaded Chicken Breast layered with Prosciutto, Fresh Sage and Provolone Cheese, saut\u00e9ed and served with a Light Veal Demi Glace<\/p>\n

ROCKFISH IMPERIAL<\/strong>
\nWith Crab Meat Imperial<\/p>\n

PRIME RIB<\/strong>
\nSlow Roasted and served with Olive Oil Smashed Potatoes and Chef\u2019s Choice of Vegetable<\/p>\n

HERB SEARED SALMON<\/strong>
\nWith Sun-Dried Tomato Beurre Blanc<\/p>\n

TUSCAN SHRIMP AND BOWTIE PASTA<\/strong>
\nTossed with Fresh Tomatoes, Olive Oil, Garlic, White Beans and Swiss Chard<\/p>\n

FLANK STEAK ROULADE<\/strong>
\nGrilled Flank Steak Roulades rolled with Prosciutto, Thyme & Herbed Cheese<\/p>\n

CHICKEN CHASSEUR<\/strong>
\nChicken Breast saut\u00e9ed in a Sauce of Wine, Mushrooms and Fresh Tomatoes<\/p>\n

CHICKEN PICCATA<\/strong>
\nLightly Floured Chicken Breast saut\u00e9ed with Lemon Butter, White Wine and Capers<\/p>\n

SLICED TOP ROUND OF BEEF<\/strong>
\nSlow roasted overnight with Roasted Garlic and Fresh Herbs<\/p>\n

FRESH ROASTED SUGARLOAF HAM<\/strong>
\nServed with a Maple Orange Glaze<\/p>\n

SLICED PORK LOIN<\/strong>
\nWith Madeira Demi Glace<\/p>\n

ROASTED JAMAICAN CHICKEN<\/strong>
\nWith Pineapple Mango Salsa<\/p>\n

WILD MUSHROOM RAVIOLI<\/strong>
\nWild Mushroom Ravioli with Roasted Tomato and Sage Cream<\/p>\n

Accompaniments<\/h3>\n

Rosemary Bleu Cheese Mashed Potatoes
\nRoasted Fingerling Potatoes
\nRed Bliss Potatoes tossed with Herbs and Olive Oil
\nWhipped Sweet Potato Casserole with Orange & Ginger
\nWild Mushroom Rice Ragout
\nBaby Carrot La Orange
\nBlack Pepper Roasted Asparagus
\nGrilled Seasonal Vegetable Medley
\nJulienne of Zucchini, Carrots and Yellow Squash
\nGarlic Roasted Couscous with Grilled Vegetables
\nWhipped Parmesan Potato Croquette
\nHerb Roasted Smashed Yukon Gold Potatoes
\nOven Roasted Potatoes scented with Fresh Rosemary
\nYellow Rice Pilaf
\nFresh Green Beans
\nRatatouille
\nFreshly Steamed Asparagus with Lemon Butter
\nOven Roasted Root Vegetable Medley
\nFrench Green Beans with Shaved Carrots
\nCreamy Parmesan Risotto with Wild Mushrooms<\/p>\n

ADDITIONAL ACCOMPANIMENTS MAY BE ADDED FOR AN ADDITIONAL PRICE<\/p>\n

Dessert Selection<\/h3>\n

CHOCOLATE ROYAL TIMBALE<\/strong>
\nRum Soaked Chocolate Sponge Cake layered with Crunchy Feuilletine and Chocolate Mousse and finished with a Rich Dark Chocolate Glaze<\/p>\n

TIRAMISU<\/strong>
\nPetite Ladyfingers encircle Express Flavored White Sponge Cake, Light Mascarpone Mousse and a Touch of Chocolate Mousse, Finished with a Dusting of Extra Brut Cocoa<\/p>\n

CARAMELIZED PEAR SQUARE<\/strong>
\nAlternating Layers of Caramel and Pear Mousse Cover Brown Sugar Roasted Pears<\/p>\n

STRAWBERRY SHORTCAKE<\/strong><\/p>\n

FRESH FRUIT NAPOLEON<\/strong><\/p>\n

Action Station<\/h3>\n

THE FOLLOWING CHEF-CARVED MEATS MAY BE ADDED TO YOUR BUFFET<\/p>\n

Carved Meat<\/strong><\/p>\n

Turkey Breast served with Lemon Basil Aioli, Dijon and Rolls
\nTenderloin of Beef with Garlic Aioli, Horseradish Mousse, Dijon and Rolls
\nPrime Rib served with Au Jus, Mushroom Demi Glace and Rolls
\nPork Loin served with Chipotle Aioli and Mango Chutney
\nBaked Ham served with Biscuits and Mustard<\/p>\n

CHEF-CARVED MEAT CHOICES AND CHEF-SERVED STATIONS WILL INCUR AN ADDITIONAL CHARGE FOR AN ON-SITE CHEF.<\/p>\n

Dessert Station<\/h3>\n

SERVING SIZE IS ONE PIECE OF EACH PER PERSON<\/p>\n

Includes assorted Petit Fours, Mini French Pastries, assorted Chocolate Desserts, Fruit Tarts and garnished with Fresh Berries and Confections<\/p>\n

Additional Touches<\/p>\n

CHOCOLATE COVERED STRAWBERRIES<\/strong><\/p>\n

CHOCOLATE FONDUE FOUNTAIN WITH ATTENDANT<\/strong><\/p>\n<\/div><\/div>

Plan Your Event!<\/div>
\n

University Conference Center<\/h3>\n

University Hall Conference Center standard of service is:<\/p>\n