Hot Buffets
Includes choice of 1 entrée, salad, starch, vegetable, dessert, as well as iced tea and water. Coffee service available for an additional charge of $1.50 per person.
All buffets are served with disposable plates and cutlery. Upgrade to china/silverware for $5.00 per person. An additional entrée can be added for $5.00 per person.
Entrées
Beef/Pork Selection
- Sliced bourbon beef - sirloin brown sugar and bourbon marinade, topped with a wine demi-glace.
Additional charge based on market price. - Roast pork loin with mustard herb crust.*
- Lasagna beef and cheese.
Chicken Selection
- Chicken Marsala pan-seared with mushrooms in a Marsala sauce.
- Chicken bruschetta: 9 oz. skin-on airline cut chicken breast topped with homemade bruschetta.*
- Pan-seared chicken breast with apricot brandy sauce.
- Mango salsa chicken: Grilled chicken breast with fresh mango salsa.*
- Lemon chicken: Slightly breaded chicken breast with lemon sauce.
Fish Selection*
- Herb butter tilapia: 8 oz. boneless skinless filet of tilapia with herb butter.
- Poached salmon: 8 oz. salmon filet poached with a yogurt dill sauce. Additional $5 per person.
Vegetarian Selection
- Out of the garden bowl quinoa with portobello mushroom and chef's seasonal roasted vegetables (does not include vegetable selection).*
- Vegetarian lasagna.
- Stuffed shells ricotta cheese stuffed pasta shells with a marinara sauce.
- Stuffed shells with spinach and ricotta cheese with a marinara sauce.
- Four-Cheese Macaroni and Cheese.
Vegan Selection*
- Greek stuffed pepper stuffed with assortment of vegetables and topped with a warm red wine vinegar dressing.
- Thai garlic tofu marinated in a Thai garlic sauce served with brown rice and generous amount of vegetables glazed in a ginger sauce (does not include starch or vegetable selection).
- Stuffed green pepper with couscous.
Salads*
- Mixed green salad, premium mix of spring, romaine and leaf lettuces, cucumber, tomato, and croutons with balsamic dressing.
- House Caesar salad, fresh romaine lettuce with croutons, and shredded parmesan cheese with Caesar dressing.
- Strawberry spinach salad, spinach and fresh strawberries with poppy seed dressing.
- Chef salad.
Starch
- Baby red potatoes with butter and parsley.*
- Garlic mashed potatoes.*
- Wild rice.*
- Rice pilaf.*
- Garlic bread.
- Couscous.
Vegetables*
- Baby carrots.
- Green beans sauteed with onion and herbs.
- Roasted broccoli with cauliflower and garlic.
- Herb butter corn.
- Chef’s seasonal medley.
- Roasted brussel sprouts.
Desserts (choice of 1)
- Chocolate cake with chocolate frosting.
- White cake with white frosting.
- Assorted brownies and cookies.
- New York-style cheesecake $3.95/per person.
- Red velvet cake $3.95/per person.
- Key Lime Pie $3.95/per person.
Vegan desserts available.
*Gluten-free or can be prepared gluten-free.
Contact Us
Campus Catering Services
hsc@niu.edu
815-753-1744