Hot Buffets

Includes choice of 1 entrée, salad, starch, vegetable, dessert, as well as iced tea.

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.
  • Meatloaf.

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.

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).
  • Stuffed green pepper with couscous.
  • Vegetarian lasagna.
  • Stuffed shells ricotta cheese stuffed pasta shells with a marinara sauce.

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).

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 tender roasted chicken breast, croutons, and shredded parmesan cheese with Caesar dressing.
  • Strawberry spinach salad, spinach and fresh strawberries with poppy seed dressing.

Starch

  • Baby red potatoes with butter and parsley.
  • Garlic mashed potatoes.
  • Wild rice.
  • Rice pilaf.
  • Garlic bread.

Vegetables

  • Baby carrots.
  • Green beans sauteed with bacon, onion and herbs.
  • Roasted broccoli with cauliflower and garlic.
  • Herb butter corn.
  • Chef’s seasonal medley.

Desserts

  • 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.

Contact Us

Campus Catering Services
hsc@niu.edu
815-753-1744

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