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Catering Gourmet Dinner Selections
| Catering
Administrative Policy | Photogallery
|
Wine and Beer Service available
dependent upon prior approval. |
|
Wine selection |
| White Zinfandel |
| Chardonnay |
| Merlot |
| Wine $4.50/glass $20.15/bottle |
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Beer selection |
| Budweiser Light |
| Coors Light |
| Keg beer is not available |
| Beer $3.45/bottle |
| See Beer & Wine Policy in the Catering Administrative Policy |
Appetizers
Our Vast number of appetizers and prices are
available upon request.
Some suggestions are:
Chicken Crepes with Asparagus and Mushrooms
Roasted baby Pear with herbed Goat cheese wrapped
with
Smoked Applewood Bacon
Warm individual Brie with Wild Mushroom Fricassee
Crab Cakes with Béarnaise
Chicken Liver Pate with Water Crackers
Crabmeat, Apple and Mango Salad on Apple Chips
Asian Chicken and Water Chestnut Patties
Gourmet Dinner Selections
Entrées include: A choice of a Salad, Vegetable,
Potato and Rolls & Butter Complimentary Coffee offered with all Sit Down
Dinners and Buffets
Beef Entrées
| Steaks | Market price |
| Choose from the
following choices; Beef Tenderloin Filet, Top
Sirloin, Ribeye, Prime Rib, Flank Steak or New
York Strip Steak |
Pork Entrées
| Roast Loin of Pork | $14.60 |
| Roasted Pork with a seasoned crust and served with natural juices | |
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Pork Tenderloin |
$15.40 |
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3 Tender and juicy Medallions covered with a Bacon and Apple Riesling sauce |
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Pork Scaloppini |
$15.40 |
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Pork Scaloppini on a bed of sautéed Spinach with Sausage then topped with Mozzarella cheese |
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Poultry Dishes |
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Chicken and Spinach Crepe |
$14.30 |
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2 Crepes filled with Chicken, Spinach, Mushrooms, and Swiss cheese served with Alfredo Sauce |
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Chicken Kiev |
$14.60 |
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Breast of Chicken filled with a Butter seasoning and Chives served with a White Wine Cream Sauce |
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Chicken Cordon Bleu |
$14.60 |
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Breast of Chicken filled with Smoked Ham and Swiss cheese topped with a Cordon Bleu Sauce |
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Chicken Picata |
$14.60 |
| Breast of Chicken with a Lemon Caper Sauce | |
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Chicken Marsala |
$14.60 |
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Breast of Chicken sautéed and topped with Marsala Wine Sauce with Crimini Mushrooms |
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Chicken French |
$14.60 |
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Breast of Chicken dredged in flour and egg then Sautéed. Served with White Wine and Lemon juice sauce, topped with Fresh Herbs and Grated Parmigiano |
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Parmesan Chicken |
$14.60 |
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Breast of Chicken lightly coated with bread crumbs and Parmesan cheese, served with a Dijon Cream Sauce |
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Chicken Breast |
$14.60 |
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Breast of Chicken with Julianne Leeks, Carrots and Celery with a Herbed Cream Sauce |
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Champagne Chicken |
$14.60 |
| Breast of Chicken with a Champagne Sauce and Mushrooms | |
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Chicken Fiesta |
$14.60 |
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Fajita seasoned baked Chicken Breast topped with a Béchamel sauce with Pico De Gallo Cheese, Sour Cream, Guacamole then topped with Tortilla Strips. |
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Chicken Bella |
$15.40 |
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Baked Breast of Chicken, topped with Asparagus with a White Wine Cream Sauce |
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Chicken Boursin |
$15.40 |
| Sautéed Breast of Chicken topped with Ham and a Boursin Sauce | |
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Iowa Chicken |
$15.40 |
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Breast of Chicken topped with Proscuitto Ham, Spinach, Mozzarella cheese and a Tomato Vodka Cream Sauce |
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Seafood Entrées |
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Baked or Grilled |
Market price |
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Choose from the following choices; Halibut, Red Snapper, Cod, Salmon or Swordfish Choice depends on the Season |
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Services available; Buffet or Served |
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Entrée Accompaniments |
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Appetizers: Available for an additional charge. Appetizers accommodated with Entrée selections only |
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Salad Choices |
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Fresh Garden Salad |
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| Served with Tomato wedge, sliced Cucumber, Red Onions and 3 dressings (Buffet style) Ranch, French and Italian or 1 dressing (served meal) | |
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Caesar Salad |
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| Topped with Shredded Parmesan Cheese and Croutons served with Homemade Caesar Dressing | |
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Spring Salad |
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Served with Mandarin Oranges, Cherry Tomatoes, Red Onions and 3 dressings (Buffet style) Ranch, French and Italian or 1 dressing (served meal) |
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Spinach Salad |
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| Spinach salad served with a warm Vinaigrette Dressing | |
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Lyndberg Salad |
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| Lyndberg Salad mix (romaine radicio) with Pears, Goat Cheese, Mandarin Oranges with a Balsamic Vinaigrette | |
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Napa Valley Salad |
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| Salad mix of field Greens, diced Bacon, Red Onions, Mushrooms, Pecans, Tomatoes and topped with Gorgonzola served with a Shallot Vinaigrette | |
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NIACC Italian Salad |
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| Iceberg lettuce, Black Olives, Banana Peppers, Tomato, Red Onions, Parmesan Cheese with a Homemade Italian Dressing | |
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Vegetable Choices |
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Peas and Pearl Onions |
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Fresh Green Beans Almandine |
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Fresh Broccoli |
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| Fresh Broccoli, Cauliflower, and Carrots | |
| Zucchini and Yellow Squash | |
| Fresh Green Beans | |
| Assorted Root Vegetables (seasonal) | |
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Potato, Pasta, and Rice Choices |
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Baked Potato |
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| Dill Buttered Red Potato | |
| Scalloped Potato | |
| Roasted Red Potato | |
| Duchesses Potato | |
| Rice Pilaf | |
| Penne with Garlic Butter | |
| Potato Anna | |
| Lyonnaise | |
| Spaetzle | |
| Orzo | |
| Risotto | |
| Twice Baked | |
| Wild Rice Blend | |
| Diced Roasted Sweet & White Potato (seasonal) | |
| Buttered Mashed Potato | |
| Garlic Mashed Potato | |
| Mashed with Kalamata Olives and Spinach |
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North Iowa Area Community College, 500
College Drive, Mason City, IA 50401
641-423-1264 or 1-888-GO NIACC
www.niacc.edu