Conferencing & Event Services at Aquinas College

Appetizers

• Chicken and cheese quesadilla-chili-lime marinated shredded chicken, sautéed peppers, onion, and shredded cheese, served with salsa and sour cream
• Meatballs: barbeque, Swedish, or pork Thai chili
• Assorted cheese platter served with assorted crackers
  • Add baked brie cheese: can be added to cheese platter or just brie with additional fee, Kahlua and pecan; fresh Michigan apple walnut chutney; savory pesto, strawberry jam or fresh raspberry
• Fresh fruit platter
• Vegetable crudité served with ranch and hummus
• Mini chicken purses, shredded chicken, vin blanc
• Artichoke flatbread-Cream cheese dill spread, topped with artichokes, sun dried tomato, spinach, and roasted garlic
• Local Frank Kielbasa skewer with stone ground mustard

*Considering a certain appetizer item on a skewer? We have ideas, just ask!

Entrée Choices

Center of the plate

Chicken

• Signature Chicken: airline chicken breast stuffed with chiffonade basil and spinach, onions, and ricotta cheese served with sundried tomatoes
• Grilled Herb Chicken: Marinated in EVOO and herbs and grilled, served with a chicken au jus
• Chicken Marsala: Lightly breaded boneless chicken breast, pan seared, served with a mushroom wine
• Chicken Chardonnay: Lightly breaded boneless chicken breast, pan seared, served with a rich white wine sauce

Seafood

• Mahi-Mahi: Herb and Parmesan crusted served with a lemon wedge
• Atlantic Salmon: Can be served many ways, including Florentine, broiled, grilled, or BBQ glazed.  Suggest served with beurre blanc sauce

Beef

• Grilled Top Sirloin: Marinated in spices and EVOO, grilled to medium (or desired temperature) served with cabernet demi sauce
• Grilled Filet: 5 oz., Marinated in spices and EVOO, grilled to medium (or desired temperature) served with cabernet demi sauce

Pork

• Roast Pork Tenderloin: Sliced and served with a Michigan cherry chutney
• Grilled Boneless Pork Chop: Marinated in herbs and EVOO, served with an au jus

Vegetarian/Vegan

• Quinoa Stuffed Zucchini with Balsamic Reduction
• Sweet Potato-Quinoa Cakes with caramelized onion and balsamic drizzle
• Pesto Quinoa Cakes topped with smoky tomato sauce

Sides

Vegetables

• Roasted vegetable medley: colorful blend of seasonal vegetables
• Roasted broccoli
• Green beans
• Asparagus (additional fees may apply)
• Roasted fresh California blend (carrots, cauliflower and broccoli)
• Maple-glazed baby carrots

Starches

• Yukon Gold garlic mashed potatoes
• Roasted red-skin potatoes
• Wild rice pilaf
• Classic Parmesan risotto (other flavors available – just ask!)

All prices are for buffet. If plated service is desired, please consider the additional fee per-person price. If ‘stations’ service* is desired, please consider the additional price per person. Thank you!

*Station service subject to availability given space and head count

Wedding Cake / Desserts

You are permitted to bring in your wedding cake or dessert of choice.

If the dessert will not be made in a licensed facility (i.e. Grandma’s kitchen), please fill out a food waiver and submit it to the Catering Manager.

Please note: We do have walk-in coolers in the Wege Center and would be happy to store the cake, if needed. Please advise if you/your cake vendor would be interested in this service.

Late Night Snacks

This service is possibly available upon request with many different options for late night treats!