Oregon State University

Specialty Dinners

vegetarianVegetarian
veganVegan
glutenFreeGluten-Free Friendly

Specialty Dinners

Served with seasonal vegetables, salad, dressings, artisan breads, water service, and choice of ice tea or fruit punch.
Sides are chef suggested but interchangeable according to personal preference.

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Marionberry Chicken

Herb baked chicken breast with a tangy sweet marionberry glaze. Accompanied by wild rice.

$14.95 per person
 

Pistachio Crusted Chicken

Baked chicken breast coated with breadcrumbs and toasted pistachios. Served with a caramelized onion compote and roasted red potatoes.

$14.95 per person
 

Brie and Apricot Chicken

Chicken breast filled with brie and dried apricots, coated with breadcrumbs and hazelnuts and baked. Served with lemon orzo.

$14.95 per person
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Applewood Smoked Pork Chops

A lightly smoked and grilled pork chop, topped with an apple fennel chutney. Served with chevre mashed potatoes.

$14.95 per person
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Raspberry Chipotle Pork Tenderloin

Slow roasted pork tenderloin basted with a raspberry-chipotle glaze. Served with roasted red potatoes.

$16.95 per person
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Lingonberry Duck

Seared and slow braised duck breast finished with lingonberry preserves. Served with wild rice pilaf.

$20.95 per person
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Argentinian Roasted Tri-tip

Slow roasted beef tri-tip with a spicy garlic and cilantro chimichurri. Served with roasted red potatoes.

$16.95 per person
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New York Strip Steak

Broiled New York strip steak. Served with a wild mushroom demi-glace and dauphinoise potatoes.

$22.95 per person
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Beef Tenderloin

Seared beef tenderloin served with Oregon bleu cheese butter. Served with yukon chèvre mashed potatoes.

$28.95 per person
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Prime Rib (Minimum order of 15)

Herb seasoned and roasted prime rib. Served with au jus, horseradish, sour cream, and garlic mashed potatoes.

$26.95 per person
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Poached Halibut

Alaskan halibut poached in white wine and herbs, topped with a tomato-fennel relish. Served with pesto gnocchi.

Market Price
 

Hoisin Glazed Salmon

Seared King salmon fillet marinated in hoisin sauce and rice wine, finished with a ginger crema. Served with pan-fried yakisoba noodles.

Market price
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Roasted King Salmon

Pacific King salmon fillet seasoned with herbs and roasted. Served with a fennel-citrus relish and toasted orzo.

Market price

*Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness*

Contact Info

OSU Catering, University Housing & Dining Services, Oregon State University 541.737.1600
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