T H E M A R I N E B I O L O G I C A L L A B O R A T O R Y

22 

Loading....

Loading....

Loading....

Loading....

Loading....

Full text

(1)

A T

T H E M A R I N E

B I O L O G I C A L

L A B O R A T O R Y

(2)
(3)

Our Menu

W E L C O M E L E T T E R M E N U C H A P T E R S : A G R E AT S TA R T

L U N C H T I M E

L U N C H E O N S A L A D S

B O U N T I F U L B U F F E T S

M O VA B L E F E A S T S

T R AY S A N D D I S P L AY S / H O R S D ' O E U V R E S

F I N I S H I N G T O U C H E S / B R E A K S

D I N N E R B U F F E T S

C U L I N A R Y C L A S S I C S

M E N U A C C O M PA N I M E N T S

P L A N N I N G Y O U R E V E N T

This section will help you plan your event. It contains helpful suggestions as well as the procedures associated with planning your next catering event.

(4)

Welcome

From basic coffee services to outdoor events of unlimited numbers, our goal is to provide you with a full range of quality and innovation catering services backed by a diverse, service oriented staff and a wide range of resources available from our international network.

As a catering service our main function is food! Our trained professional staff is

dedicated to providing the highest level of catering services. The quality of your food however, does not rest upon the chefs alone. Every member of the catering department receives monthly training on food and beverage services, as well as day to day experience on the job.

This brochure provides you with fresh, contemporary menus. However, this represents only a starting point. Our commitment is to customize and create whatever is required to provide your guest with an unforgettable experience.

We look forward to the opportunity to work with you!

Cheryl Greene Elisabeth McCarthy

General Manager Catering Manager

Please contact our catering office with any questions at 508-289-7184 or by email at catering@mbl.edu

(5)

B R E A K F A S T

SUNRISE BREAKFAST

The menus below are all presented buffet style. However, if a served breakfast is desired, an

appropriate menu can be customized to fit your needs. All set ups include freshly brewed Green

Mountain coffee, decaffeinated coffee and hot tea.

BASIC COFFEE BREAK

Green Mountain regular and decaffeinated coffee, hot water and assorted teas, juice and water.

THE MBL EARLY RISER

The chef's pastry selection of Danish or muffins and bagels with cream cheese, jam and butter. Assorted juices and water, Green Mountain regular and decaffeinated coffee, hot water and assorted teas

THE MBL JUMP START

The chef's pastry selection of Danish or muffins and bagels with cream cheese, jam and butter with a seasonal fruit tray. Assorted juices and water, Green Mountain regular and decaffeinated coffee, hot water and assorted teas

HEALTHY START

The seasonal fruit tray with yogurt and gra-nola plus the chef's pastry selection of Danish or muffins and bagels with cream cheese, jam and butter. Assorted juices and water, Green Mountain regular and decaffeinated coffee, hot

water, and assorted teas Please see your Catering Director about our FamousCooked to Order Omelet Bar or Create a Breakfast Buffet

(6)

B R E A K F A S T

SUNRISE BREAKFAST

The following items can be added on to any of the sunrise breakfast menus to create a custom

menu for any occasion

ENTRÉES

• Assorted quiche (serves 8) • Cereal with milk

• Individual yogurt • Scrambled eggs • Bacon

• Sausage links • French toast • Pancakes

• Home fried potatoes

• Lox and condiments with NY bagels

BEVERAGES

• Iced tea • Lemonade

• Assorted 8oz. canned soft drinks • Assorted juices

• 20oz Water bottle • Sparkling water

• Green Mountain coffee, by the gallon • Green Mountain decaffeinated coffee • Hot water with assorted teas

• Hot chocolate packages • Hot or cold cider

(seasonal: one gallon minimum)

BAKERY A LA CARTE,

BY THE DOZEN

• Assorted bagels with condiments • Assorted donuts

• Assorted breakfast pastries • Assorted muffins

• Croissants • Danish

• Pecan sticky rolls • Cinnamon rolls • Apple turnovers • Blueberry turnovers • Assorted scones • Tea breads

(7)

E X P R E S S L U N C H E S

SANDWICH BUFFET OR BOXED LUNCHES

Our signature specialty sandwiches are priced with a minimum of 10 per order, with up to 3 selections. They can be served buffet style or we package these to-go as box lunches for your event. Lunches served with condiments, potato chips, cookies, fresh whole fruit and bottled water.

CAPE COD CHICKEN SALAD

Chicken salad with cranberries on a wheat wrap with condiments, chips, cookies, fresh whole fruit and a bottled water.

CHICKEN CAESAR WRAP

Our classic grilled chicken Caesar wrap on a sun dried tomato wrap, served with condiments, chips, cookies, fresh whole fruit and a bottled water.

HUMMUS WRAP

Roasted red pepper hummus wrapped up in a spinach wrap with sliced tomatoes, spinach, onions, cucumbers and carrots. Served with condiments, chips, cookies, fresh whole fruit and a bottled water.

TOMATO, MOZZARELLA, BASIL

Flat bread with pesto, sliced tomatoes, fresh mozzarella cheese with condiments, chips, cookies, fresh whole fruit and a bottled water.

SWEET BEEF

Roast beef with caramelized onion and dijon mayonnaise on a baguette served with condiments, chips, cookies, fresh whole fruit and a bottled water

ITALIAN

Salami, ham, provolone, roasted red peppers on a French roll with garlic mayonnaise served with, condiments, chips, cookies, fresh whole fruit and a bottled water

TURKEY CHEDDAR WRAP

Turkey and cheddar with honey mustard on an herb tortilla, condiments, chips, cookies, fresh whole fruit and a bottled water

PICNIC LUNCH

Assorted deli sandwiches on choice of sliced bread, featuring roast beef, turkey breast, ham and swiss, tuna salad, or veggies with condiments, chips, cookies, fresh whole fruit and a bottled water

L U N C H T I M E

(8)

L U N C H E O N S A L A D S

LUNCHEON SALADS: (10 PERSON MINIMUM)

Our signature specialty salads can be prepared with a minimum of 10. We can package these to go with you in a box lunch or they can be served buffet style at your event. All luncheon salads include a dinner roll with butter, cookies, choice of a soda or water. Ask about our platter options!

CHEF SALAD

A bed of mixed greens with julienne ham and turkey, cheddar cheese, Swiss cheese, hard boiled egg and honey mustard dressing

CAESAR SALAD

Fresh cut romaine lettuce with shredded parmesan cheese, focaccia, croutons and Caesar dressing.

• Add grilled balsamic chicken breast • Add marinated sirloin

• Add grilled salmon • Add grilled shrimp • Add any combo of 2

CHICKEN FAJITA SALAD

Fresh mixed greens, marinated sliced chicken breast, vegetables, tomatoes, shredded cheddar cheese and tortilla chips served with ranch dressing.

COBB SALAD

A bed of mixed greens with turkey, avocado, egg, bacon and Swiss cheese served with blue cheese dressing

THAI BEEF AND NOODLE JAZZ SALAD

Lime marinated beef tossed with lo mein noodles, Chinese cabbage, fresh spinach, basil, mint and served over a bed of baby greens with Thai dressing.

MEDITERRANEAN PLATE

Hummus and olive tapanade served with carrot and celery sticks and pita wedges.

BIG GREEK SALAD

Crisp mixed greens with tabbouleh, roasted red peppers, crumbled feta cheese, tomato wedges and served with fresh pita bread.

OPTIONS

• Add soup du jour • Add MBL clam chowder

• Add pasta salad or potato salad

L U N C H E O N S A L A D S

(9)

B U F F E T S

(20 PERSON MINIMUM)

The following buffets have been created with distinctive themes for your event planning

convenience. All are available at lunch or in the evening.

SLICERS DELI BUFFET

Sliced roast beef, ham, turkey, American, Swiss and provolone accompanied by pasta salad, assorted breads and rolls, relish tray with lettuce, tomato, pickles, onion, condiments, potato chips, cookies, and soda or bottled water

OPTIONS

• Pasta salad, potato salad, garden salad and Caesar salad.

SALAD BUFFET

Chicken salad, tuna salad, and egg salad with tossed garden salad of tomatoes, cucumbers, red onion and croutons with a choice of two salad dressings all accompanied by assorted breads and rolls, relish tray with lettuce, tomato, pickles and onion, condiments potato chips, cookies, and a soda or bottled water

OPTIONS

• Add seafood salad

• Add hummus or roasted veggies

MONTEREY MARKET SALAD

Grilled chicken with a southwestern glaze, field greens, black bean salad, Monterey jack cheese, fresh salsa, guacamole and tortilla chips, served with rolls and butter, dessert bars and a soda or bottled water.

ASIAN GARDEN

Chicken or Salmon with a ginger soy glaze over a salad of mixed greens, served with a lo mein noodle salad, served with rolls and butter, dessert bars and a soda or bottled water.

OPTIONS

• Add soup dujour • Add MBL clam chowder

• Add pasta salad or potato salad

B O U N T I F U L B U F F E T S

(10)

C L A S S I C S

MOVEABLE FEASTS: (25 PERSON MINIMUM)

The following feasts have been created with distinctive themes for your event planning

convenience. All are available at lunch or in the evening.

BASIC BBQ

Hamburgers, hot dogs, veggie burgers, sliced cheese, choice of potato salad or macaroni salad, relish tray with lettuce, tomato, pickles and onions, condiments, potato chips cookies, iced tea and lemonade

BBQ INHANCEMENTS

To make your event even more special enhance your basic BBQ with the following options: • Grilled swordfish • NY sirloin • BBQ chicken breast • Corn on the cob • Pork ribs • Baked beans • Sausage with peppers and onions

• Kabobs (veggie, seafood or meat) • Cooked off premise

LOBSTER BAKE

Boiled New England Lobsters with drawn butter, served with clam chowder, mussels and clams, red bliss potatoes, corn on the cob. Grilled chicken breast and tortellini with marinara, cole slaw, corn bread and strawberry short cake or crisp.

PLIMOTH DINNER

Roast turkey with whipped potatoes and gravy, country stuffing, vegetable du jour, cranberry sauce, rolls and butter. Tossed garden salad with lettuce mix tomatoes, cucumbers, red onions and croutons with your choice of two dressings.

Pumpkin pie or cranberry apple pie served with coffee, decaffeinated coffee and hot tea or iced tea

ROMA ITALIAN

Mixed green salad with Italian dressing and antipasto. Choice of two; penne, tri-color rotini or rigatoni with marinara sauce, grilled vegetables and meatballs or Italian sausage. Served with breadsticks, butter, shredded parmesan cheese, Italian cookies, coffee or iced tea

OPTIONS:

• Add alfredo, meat or pesto sauce • Add eggplant parmesan, cheese ravioli, or lasagna

• Add chicken parmesan or shrimp scampi

M O V E A B L E F E A S T S

(11)

T R A Y S A N D D I S P L A Y S

H O R S D ' O E U V R E S

TRAYS AND DISPLAYS,

PER PERSON

• Crudités and dip • Cheese and crackers

• Imported/specialty cheese and gourmet crackers

• Mini rollers sandwiches • Fresh seasonal fruit

• Mexican layer dip with tortilla chips • Hummus and olive tapanade with homemade pita chips

• Maine crab dip with French baguettes • Chilled shrimp with cocktail sauce • Smoked salmon with condiments Ask about our hors d’oeuvres packages

SEAFOOD MARTINI

Poached calamari, Maine crab meat and scallops served in a martini glass dressed with olive and pepper vodka, shaken lightly with lemon and cocktail sauce finished with a shrimp and olive skewer.

RAW BAR

Oysters on half shell, shrimp, mussels, clams, smoked fish displayed on ice with spicey cocktail sauces.

HORS D’ OEUVRES,

1 DOZEN MINIMUM PER ORDER

• Shrimp on a cucumber with Allouette • Prosciutto with melon

• Buffalo mozzarella on a pesto crostini • Grilled gorgonzola dates

• Zucchini rounds with boursin • Smoked salmon canapés

• Antipasto sampler - cheese skewers with sausage, olives and tomatoes

• Meatballs in marinara sauce • Miniature quiche

• Chicken fingers with honey mustard or spicy buffalo sauce

• Asian vegetable spring roll • Spanikopita

• Parmesan artichoke heart • Mini chicken quesadilla

• Maryland style crab cake with remoulade • Stuffed mushrooms with traditional or crabmeat stuffing

• Coconut chicken with pineapple chutney • Beef or chicken satay with peanut sauce • Sesame chicken with Asian dipping sauce • Scallops in bacon

• Citrus grilled shrimp with Tequilla mango sauce

T R AY S A N D D I S P L AY S / H O R S D ’ O E U V R E S

(12)

F I N I S H I N G T O U C H E S

DESSERT BARS,

PER DOZEN

Have your dessert bars cut into triangles, logs and squares to create an attractive platter • Chocolate brownies

• Marble brownies • Lemon bars • Blonde brownies

COOKIES,

PER DOZEN

• Chocolate chip • Oatmeal raisin • Peanut butter drop • Chocolate chocolate chip • Sugar

A LA CARTE SNACKS

• Chips • Granola bar • Nutri-grain bar • Whole fruit

Ask us about our snacks to go program!

ESSENTIAL COFFEE BREAK

Assorted cold beverages (soda or juice, regular water and sparkling water), Green Mountain regular and decaffeinated coffee, hot water and assorted teas

STANDARD AFTERNOOD COFFEE BREAK

Assorted cookies with cold beverages (soda or juice, regular water and sparkling water), Green Mountain regular and decaffeinated coffee, hot water and assorted teas

ICE CREAM SUNDAE BAR,

25 GUEST MINIMUM

Includes one 3 gallon tub of ice cream with your choice of vanilla, chocolate or strawberry

Select two sauces from the following: • Strawberries

• Hot fudge • Butterscotch • Peanuts • Crushed oreos • Cherries

• Whipped topping • M & M’s

(13)

B U F F E T S

(20 PERSON MINIMUM )

The following buffets have been created by our culinary team so you can experience some of

our local offerings and Cape Cod favorites. These buffet can be customized for your event.

All are served with freshly brewed Green Mountain coffee, decaffeinated coffee and hot tea.

THE SWOPE

• Garden salad with tomatoes, cucumbers & topped with dried cranberries,

crumbled goat cheese and toasted walnuts with a cranberry vinaigrette

• Pan seared salmon served over wilted greens • Fresh carved sirloin of beef with bordelaise • Tri-colored tortellini with pesto and baby vegetables

• Grilled red bliss potatoes

• Buttery baby carrots with dill and orange Zest • Rolls & butter

• Dessert: Warm apple and cranberry crisp with whipped cream

THE WHITMAN

• New England clam chowder

• Baked chatham scrod encrusted in herb crumbs finished with a chive beurre blanc • Chicken Santa Monica

pan seared chicken breast sauteed with artichokes, plum tomatoes and black olives • Basil orzo

• Broccoli • Rolls & butter

• Dessert: Carrot Cake with cream cheese frosting

THE STARR

• Crisp romaine Caesar salad with homemade croutons and Asiago cheese

• Grilled sirloin steak with a wild mushroom demi-glace

• Fresh domestic swordfish with a chive lemon butter, garnished with tropical salsa

• Garlic whipped potatoes • Grilled vegetables • Rolls & butter

• Dessert: New York style cheesecake with fresh berries

THE FALMOUTH

• Fresh Boston bibb lettuce salad topped with red onions, strawberries and candied pecans topped with a poppy seed dressing

• Skewered and grilled sea scallops with a lemon tarragon butter

• Garden herb marinated chicken breast grilled and served with a basil au jus and pickled summer onions

• Cumin scented grilled corn on the cob • Wild rice with leeks

• Rolls & butter

• Dessert: Fresh individual strawberry shortcakes topped with whipped cream and shaved chocolate.

(14)

C L A S S I C S

For an event that requires a more formal atmosphere, we suggest a served meal. Each menu item includes a choice of salad with dressing, choice of two accompaniments, fresh baked rolls and butter, fresh brewed coffee, decaffeinated coffee, hot tea, iced tea and choice of dessert. Contact Catering Office for pricing your event.

FILET MIGNON

Beef Tenderloin filet with your choice of sauce

STEAK AU POIVRE

Delicious beef tenderloin served with a classic brandy sauce with green peppercorns

SOUTHWESTERN GLAZED PORK LOIN

Carved and served with a zesty chipotle pepper sauce

CHICKEN PICCATA

Boneless breast of chicken lightly sautéed and served in a light lemon sauce with capers

CHICKEN CORDON BLEU

Boneless breast of chicken rolled with imported ham and Swiss cheese

CHICKEN MARSALA

Our classic chicken marsala served with a rich mushroom and marsala wine sauce topped with fresh parsley

ITALIAN CHICKEN

Boneless breast of chicken seasoned with Italian marinade and grilled

BEEF

PORK

POULTRY

SEAFOOD

VEGETARIAN

SHRIMP SCAMPI

Shrimp sautéed with fresh herbs and gar-lic served over pasta

BROILED SALMON WITH DILL BUTTER

Salmon fillet broiled to perfection served with dill butter

SEAFOOD TRILOGY

Scallops, shrimp and scrod served with a light wine sauce in a casserole

CAPE COD SCROD

A local favorite topped with lemon herb bread crumbs

VEGETABLE NAPOLEON

Napoleon with Portobello mushroom, eggplant, peppers, zucchini and yellow squash

VEGETARIAN LASAGNA

Lasagna noodles layered with fresh ricotta mozzarella and parmesan cheese topped with marinara sauce

CAPE COD STUFFED PORTOBELLO

Portobello mushroom caps stuffed with chevre cheese, orzo and fresh basil

C U L I N A R Y C L A S S I C S

(15)

M E N U A C C O M P A N I M E N T S

Menu accompaniments for lunch and dinner. All meals include one salad, one vegetable, one starch and one dessert.

SALADS

TOSSED GARDEN SALAD

A fresh mix of lettuce with tomatoes, cucumbers, red onion and croutons and your choice of dressing

CAESAR SALAD

Romaine lettuce with parmesan cheese, garlic croutons and creamy Caesar dressing

FRESH MESCLUN

Baby vegetables with balsamic vinaigrette

BABY SPINACH SALAD

Topped with onions, candied pecans, gorgonzola and pears with a zinfandel vinaigrette

M E N U A C C O M P A N I M E N T S

ON THE SIDE - SELECT TWO

• Baked potato served with butter sour cream and chives

• Country mashed potatoes • Oven roasted garlic potatoes • Baked sweet potatoes • Rice pilaf

• Long grain and wild rice • Fresh broccoli spears

• Asparagus spears (seasonal) • Fresh zucchini with garlic and basil • Green beans with almonds

• Baby carrots

CAKES & PIES

• Chocolate cake • Carmel granny apple • Angel food cake with seasonal berries • Cheesecake with strawberries • Carrot cake with cream cheese frosting • Tiramisu

• Boston cream pie • Pumpkin pie • Key Lime pie • Lemon meringue pie • Apple cranberry pie

(16)

Planning Your Special Event

CATERING GUIDELINES

Reservations & Planning Your Function

Prior to contacting Sodexo about your event, you must reserve the space and time for your function with the Conferencing Office. The phone number is (508) 289-7214.

After booking the function with the Conferencing Office, contact, the Catering Manager at Sodexo to discuss the menu and service details at (508) 289-7184 or catering@mbl.edu. We request that dining service reservations be booked at least five (5) days in advance. This allows us enough time to order product and schedule personnel to cater your event properly.

What Information is Needed

• The department/organization sponsoring the function

• Description of the event (i.e. coffee break, reception, deli lunch, ect.) • Day, date and time (start to finish)

• Location and confirmed reservation • Estimated number of guests

• Type of menu and your budget

• The account number and responsible person

• Set-up details (i.e. location of table, linen, flowers, etc.) • Special dietary needs

• Is it a special occasion? • Reserved seating needed?

• Follow-up date for confirmation and guaranteed number

There may be additional charges for extra costs incurred by Sodexo as a result of last minute bookings (less than 72 hours preceding your function). However, we will be prepared to serve a full five

percent (5%) over the guaranteed number. Any audio or video set-ups need to be arranged through the Conferencing Office.

(17)

Planning Your Special Event

Scheduled Time:

It is our desire to serve you promptly at the selected hour. The holding of food at serving temperature for prolonged periods often lessens the item’s appeal & quality. Your cooperation is appreciated.

Billing Procedures:

Sodexo requests the MBL account number and an e-mail confirmation from the Conferencing Office before an event can be catered. You will be charged for the guaranteed number or actual number of guests, whichever is higher. The guaranteed number must be given to Sodexo 72 hours before the start of the function.

Pricing:

Pricing is based on our standard professional service on the MBL campus during regular operating hours. Prices for catered events include the cost of the food set-up, service, breakdown and clean-up by Sodexo catering crew. It may not include the room set-up charge which can range, on average, $50.00 to $500.

(18)

Planning Your Special Event

Additional Charges:

Due to the varying levels of service required by our customers and clients, occasionally it is necessary to charge for additional services. These additional charges may be included but not limited to the following: • Location - Some off premises catering sites are difficult for food and equipment delivery, especially when the meal is to be served on china. Lack of set-up space and facilities such as easily accessible running water can also cause difficulties. Functions, catered in the usual MBL spaces will be quoted at the standard price. Events scheduled in unusual locations will be considered individually

• Minimum Orders and Numbers - We require a minimum order of 15 people or $25.00 on all catered events. Some of the services offered also require a minimum number of guests and are noted as such. If you cannot meet the minimum number required, in some cases we may be able to cater the function for an additional charge. We also offer a “Casual Catering Menu” * for small budget events.

• Lengthy Meetings Following Catered Events - When your catered event is followed by a program or a meeting, we must keep our crew until after the conclusion of your program to clear tables and reset the room. For this reason an additional charge may be necessary to cover the expense of extra labor • Special Set-Ups - All quoted prices typically include basic linens and all necessary dishware and service ware. In the case of unusually large events or those requiring special dishware, or linens, there may be additional charges to cover the cost of rental items. If floral centerpieces or elaborate

decorations are requested there may also be extra costs. These additional charges will be confirmed prior to the event.

(19)

Planning Your Special Event

Delivery fees

There is no delivery fee for catering services with in MBL. Deliveries outside the community will be subject to a $50 dollar or 10% delivery fee, which ever is greater, not to exceed $150.00.

Alcohol policy

All alcoholic beverages must be served by our personnel, and consumed in designated areas. Proof of age will be required. Sodexo reserves the right to refuse service of alcoholic beverages to any person. All personnel have completed the TIPS Training program for service. There is no charge for bar setups in Swope. A $100 fee for bars setup off premise or outside of Swope with glassware.

Attendants

To ensure that your event is a success, catering staff will be provided for all served meals and buffets during the first two hours of service. If additional time is needed, a fee of $20 per attendant for one hour minimum will be applied. We recommend that you have an attendant for all receptions and breaks for every 40 guest.

Catering Equipment

As the host of the catered event, you are responsible for the equipment we have provided for the service of your catered event. Any missing or damaged catering equipment of supplies will be charged to your account at replacement costs. In the occurrence of a very large event, specialty equipment may need to be rented. We can provide this for you at an additional charge.

(20)

Planning Your Special Event

China Charges

Our catering department provides high quality plastic products as our standard, unless otherwise requested. We also offer china service for any event at an additional charge, please contact the Catering Office for these prices.

Linens and Skirting

We will provide linens and skirting for food and beverage tables at no charge. If you would like linen to be placed on guest’s tables for receptions, breaks, meeting tables and boxed lunches there will be a $5.00 fee for each tablecloth. Other tables may be skirted and covered at $ 5.00 per tablecloth and $25.00 per skirt. The same applies to registration tables, name tag, head tables and any additional table that will not be directly used for setup. Specialty linens are available upon request for an additional charge.

Floral Charges

We will be happy to order, receive and handle specific floral arrangements for you. For decorative requests an additional fee will be determined in accordance with your specific needs.

Food Removal Policy

Due to health regulations, it is the policy of Sodexo services that excess food items from events cannot be removed from the event site. Items purchased for pick up should be properly stored prior to the event and removed and disposed of by the host of the event.

Late and minimum charges

There will be a minimum charge of $15.00 for beverage orders and $40.00 for food orders, which may not including the delivery fees. Arrangements for orders less than the minimum amount can be made if they are picked up during office hours.

(21)
(22)

Figure

Updating...

References

Updating...