Oregon State University

Specialty Dinners

vegetarianVegetarian

veganVegan

gluten freeGluten-Free Friendly

 

 

 

 

Served with seasonal vegetables, salad, dressings, artisan breads, water service, and ice tea or fruit punch.

Sides are chef suggested but interchangeable according to personal preference.

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

Chicken Wellington 

Baked chicken breast topped with a mushroom duxelle, wrapped with puff pastry, and finished with a sherry demi-glace. Served with roasted red potatoes.

$16.95 per person

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
Raspberry Chipotle Pork Tenderloin
Slow roasted pork tenderloin basted with a raspberry-chipotle glaze. Served with roasted red potatoes.
$16.95 per person
Roasted Cornish Game Hen
Herb rubbed cornish game hen with lemon-rosemary pan jus. Served with toasted orzo.
$16.95 per person
Lingonberry Duck
Seared and slow braised duck breast finished with lingonberry preserves. Served with wild rice pilaf.
$20.95 per person
Local Lamb Bordelaise 
Roasted Rain Sheep Lamb rack with a red wine pan jus. Served with wild rice pilaf.
$29.95 per person
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
Braised Beef Short Ribs 
Tender, slow cooked beef short ribs in a peppercorn demi-glace. Served with mashed yukon potatoes.
$21.95 per person
New York Strip Steak
Broiled New York strip steak. Served with a wild mushroom demi-glace and dauphinoise potatoes.
$22.95 per person

Beef Tenderloin

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

$28.95 per person
Prime Rib (15 person minimum)
Herb seasoned and roasted prime rib. Served with au jus, horseradish, sour cream, and garlic mashed potatoes.
$26.95 per person
Shrimp Scampi
Sautéed shrimp with garlic, green onions, and tomatoes. Served with saffron rice.
$20.95 per person
Stuffed Sole
Northwest sole stuffed with dungeness crab meat and Oregon bay shrimp; finished with a browned butter and caper sauce. Served with roasted red potatoes.
$20.95 per person
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
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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