OREGON STATE UNIVERSITY
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Choose one entree, one starch, one vegetable, one salad and one bread option. All buffets severed with your choice of iced tea, lemonade, or fruit punch.
Additional entrees will cost $3.95 to $6.95 per person.
Gluten Free (GFF)
Vegan (VGN)
Vegetarian (VEG)
Braised beef pot roast with herbs and spices served with a pan jus.
Italian sausage and ground beef meatloaf served with a sweet tomato and lemon topping.
Top sirloin marinated in bourbon seared then baked and sliced. Served with an amber ale horseradish cream sauce. Sirloin may be served undercooked.
Green peppercorn and rosemary braised beef short ribs.
Boneless chicken breast roasted with garlic and herbs.
Grilled chicken breast seasoned with thyme, allspice, cinnamon, and onion powder served with a salsa blend of pineapple, tomato, sweet onion, cilantro, and jalapeño.
Pan seared chicken breast with sautéed mushrooms and shallots in a rich marsala reduction sauce.
Pan seared chicken breast topped with a lemon-caper sauce.
Topped with toasted tomatoes, olives, and feta cheese.
Grilled pork chops marinated in mojo and adobe spices.
Oven roasted pork loin crusted with cinnamon and salt topped with an apple chardonnay chutney.
Oven roasted pork loin with a maple Dijon glaze.
Pan roasted halibut with an heirloom tomato ragout and basil oil. 1 week notice required
Vegan upon request
Vegan upon request
Baked ratouille topped with mozzarella cheese and pesto.
Roasted bell peppers stuffed with Bob's Red Mill quinoa with black beans, corn and green chiles mixed with enchilada sauce and cheddar-jack cheese
Choose one
Roasted Red Potato
Garlic Mashed Potatoes
Horseradish Mashed Potatoes
Chevre Mashed Potatoes
Toasted Almond Basmati Rice Pilaf
Wild Rice Pilaf
Steamed Jasmine Rice
Steamed Brown Rice
Roasted Root Vegetable Medley
choose one
Roasted Broccoli and Cauliflower
Sauteed Asparagus
Sweet Corn and Red Peppers
Seasonal Vegetable Medley
Sauteed Green Beans
Sauteed Zucchini Medley
Glazed Carrots
Grilled Tomatoes
one choose
With tomato, cucumber, ranch and balsamic vinaigrette
With Tomato, red onion, carrot, cabbage and cilantro lime vinaigrette
With shaved parmesan, coutons, Italian and Caesar dressing
With tomato, red onion, cheddar, bacon croutons, ranch and oil with red wine vinegar
With tomato, lemon, tortilla strips, parmesan, Italian and avocado Caesar dressing
With tomato, pepperoncini, red onion, olive, cucmber, parmesan, croutons, Italian oil and red wine vinegar
With red onion, olive, cucumber, tomato, feta, red wine and balsamic vinaigrette
With cranberries, walnuts, chevre, honey mustard and balsamic vinaigrette
choose one
Dinner Rolls with Butter
Potato Rolls with Butter
Sliced Baguette with Butter
Artisan Bread with Butter
Cornbread Muffins with Honey and Butter
All Mexican style buffets are served with your choice of refried pinto beans or black beans and spanish rice. Includes a crisp romaine salad with tomato, red onion, carrot and cabbage with ranch dressing and cilantro lime vinaigrette.
Gluten Free (GFF)Vegan (VGN)Vegetarian (VEG)
Choose from pork carnitas, carne asada, pollo a la parilla, or chorizo tempeh (VEG, VGN, GFF)
Served with corn tortillas, chopped cilantro, cotija, diced onions, salsa verde, and salsa roja.
Minimum order 20 guests
Choose from carne asada, pollo a la parilla, or portobello mushroom (VEG, VGN, GFF)
Served with flour tortillas, lime cumin sour cream, guacamole, salsa, and shredded cheddar jack cheese.
Minimum order 20 guest
Choose from chicken, beef, or green chili (VEG, GFF)
Served with sour cream
Minimum order 20 guests
Roasted bell peppers stuffed with Bob's Red Mill quinoa and black beans, corn and green chilies mixed with enchilada sauce and cheddar jack cheese
Minimum order 5 guests
Minimum order 5 guests
All Italian Style Buffets are served with a vegetable medley, garlic bread, and chopped romaine salad with tomato, pepperoncini, red onion, Kalamata olive and sliced cucumber served with Italian dressing, oil, and red wine vinegar. Substitute gluten-free penne pasta to any of the following for $2.50 per person.
Gluten Free (GFF)Vegan (VGN)Vegetarian (VEG)Fettuccine pasta tossed with a roasted garlic alfredo sauce and topped with shredded parmesan cheese.
Add grilled chicken for 2.00 per person
Grilled italian style sausage links, poblano chilies, portobello mushrooms, and spanish onions sliced and simmered tomato sauce with fresh garlic, basil, and oregano served over linguine.
Artichokes, crispy pancetta, Roma tomatoes, fresh basil, and garlic with grilled chicken and parmesan cheese in a white wine cream sauce tossed with penne pasta.
Spinach and mushrooms sauteed with garlic in a roasted red pepper cream sauce tossed with cheese filled tortellini, parmesan cheese, and shredded mozzarella and bake until golden brown.
Roma tomatoes, bell peppers, green beans, mushrooms, zucchini and artichokes with red onions, garlic, fresh basil, and thyme sauteed in olive oil and finished with white wine.
All Polynesian style buffets are served with steamed jasmine rice with soy sauce, island macaroni salad and banana bread.
Gluten Free (GFF)Vegan (VGN)Vegetarian (VEG)Grilled island style chicken marinated in brown sugar, soy and ginger served with Teriyaki and Sriracha sauces. Served with seasonal stir-fry vegetable.
Slow simmered chicken with coconut milk, yellow curry and seasonal stir-fry vegetables served with Sriracha sauce.
Thin strips of beef stir-fried with red peppers, scallions, and garlic, finished with a spicy hoisin sauce, garnished with sesame seeds and served with Sriracha sauce.
Slow cooked island style pork tossed with Napa cabbage served with Teriyaki and Sriracha sauces. Served with seasonal stir-fry vegetables
Grilled Mahi-Mahi marinated with mojo spices and topped with mango salsa. Served with seasonal stir-fry vegetables.
Teriyaki marinated tofu stir-fried with seasonal vegetables served with teriyaki sauce and Sriracha sauce.
Yellow curry marinated tofu stir fried with seasonal vegetables and served with Sriracha sauce.
All barbecue buffets are served with coleslaw, traditional potato salad, and choice of brown sugar and bacon baked beans or chipotle and red pepper baked beans.
Gluten Free (GFF)Vegan (VGN)Vegetarian (VEG)Slow simmered pulled pork mixed with house-made barbecue sauce and served with sesame buns and a sweet tangy barbecue sauce.
Slow cooked beef simmered in a house made barbecue sauce and served with shredded cheddar jack cheese, sliced red onions, sesame buns and a sweet and tangy barbecue sauce.
Slow smoked chicken quarters served with potato rolls and sweet, tangy barbeque.
1 hamburger per guest
1 hot dog per 2 guests
1 vegan sun burger per 10 guests
Served with buns, sliced cheddar cheese, lettuce, sliced tomato, sliced onion, sliced pickles, relish, ketchup, mustard, and mayonnaise.
Fire roasted tomatoes stuffed with Bob's Red Mill quinoa, peppers, corn and sweet potatoes mixed with a sweet and spicy chipotle barbecue sauce.
We proudly serve Arnold Pizzeria pizza! 12 slices per pizza, serves 4-5 people.
Gluten-free pizza crust is available upon requests. Serves 2-3 people.
Create a pizza buffet which includes a green salad for $1.95 per person and assorted soft drinks for $1.50 per drink.
Gluten Free (GFF)Vegan (VGN)Vegetarian (VEG)Build your own pizza by adding additional toppings. Available toppings: balsamic chicken, bacon, sausage, salami, pepperoni, canadian bacon, pineapple, olives, yellow onion, bell peppers, mushroom, fresh tomato and basil
Mozzarella, sliced tomato and fresh basil
Peppers, onions, mushrooms and olives
Grilled chicken with a garlic barbecue sauce
Roasted red peppers, artichokes and mushrooms
Canadian bacon and pineapple
Artichoke heart, bacon, and chicken
Canadian bacon, pepperoni, bacon, salami, and sausage
Salami, pepperoni, onion, peppers, mushrooms, olives, and sausage
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness