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!

Weddings