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Conferencing & Event Services at Aquinas College
Menu Items (Wedding)
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!