Served Hot Lunches and Dinners
Includes choice of 1 entrée, salad, starch, vegetable and dessert, as well as iced tea. Includes China service.
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