Let Us Serve You
Please contact us at 848-932-8044 during the business hours of 8:30am-4:30pm M-F To place your order please provide your request at least 3 business days prior to the date of service. Rutgers Catering will make every effort to accommodate late orders, additional charges may apply.
Catering staff will arrive approximately 2 hours prior to the contracted start time to begin setup, and will remain until cleanup has been completed. Please contact a catering rep for server and culinary staff charges.
White tablecloths, your choice of linen napkin color, china and glassware services are provided at no additional charge.
*If you would like to create a “wow factor”, ask a catering representative about the custom tablecloths available for rent and priced accordingly. Rutgers Catering will also arrange for floral centerpieces, designed to accommodate any floral budget.
25 person minimum
Freshly prepared selections from the garden, field and sea
*If you would like to offer your guests more than one entrée choice, the maximum choice we offer is 3, and we ask that you provide catering with the counts for each entrée at least 1 week prior to your event.
$48 per person
Your served meal includes a choice of first course, chef made entrée, house made dessert and fresh baked dinner rolls & butter, chef’s choice of appropriate vegetable & starch and Seattle’s Best fresh brewed coffee & decaf and tea service. Please make your catering rep aware of any special dietary needs
*View our Party Starters, RU Thirsty and Signature Small Bites packages for reception ideas and ask about bar options.
Entrees
Select One
- Caprese salad with garden fresh basil, vine ripe tomato, mozzarella & balsamic drizzle GF/VT
- Fresh made kale ribbon salad with toasted almonds & cranberries GF/VG/VT
- Mixed baby greens, tomato & cucumber with house made vinaigrette GF/VG/VT
- Baby spinach with feta cheese, Mandarin oranges and house made honey-vinaigrette GF/VT
- Baby arugula salad with grapes, ricotta salata and house made champagne vinaigrette GF/VT
- Grilled Garlic & Rosemary Halal Chicken Breast
- Chili-lime Roasted Chicken Breast GF
- Toasted Sesame Crusted Chicken Breast with Giner-Soy Glaze
- Marinated Flat Iron Steak GF (+7)
- Boneless Braised Breed Short Ribs (+7)
- Sliced Pork Loin with House Made Mango Chutney GF
- Petit Filet Mignon (+7)
- Arctic Char with Fresh Herbs GF
- Dill & Lemon Roasted Salmon with Julienne Peppers & Fennel GF
- Roasted Cod with Braised Butter Beans & Swiss Chard
- Extra Fancy Jumbo Lump Crab Cakes (+5)
- Baked Grouper with Romesco Sauce
- Wild mushroom & artichoke ragout with cumin roasted chickpeas & wilted spinach GF/VG/VT
- Black bean & sweet potato burritos VT
- Roasted carrot Osso bucco with creamy polenta VT
- Hearty chili with brown rice & vegan cheddar cheese GF/VG/VT
- Cauliflower fried rice GF/VG/VT
- Rich lentil curry with eggplant & tomato over basmati rice GF/VG/VT
- Wild mushroom and garden fresh asparagus risotto VT
- Coconut Curry Butternut Squash w/ Lemon-Mint Jasmin Rice GF/VG
Desserts
- Chocolate trilogy cake VT
- Orchard’s Harvest Berry Tart with Mascarpone Crème VT
- Chocolate ganache layer cake VT
- White flourless chocolate cake GF/ VT
- Creamy ricotta or cream cheese cheesecake VT
- Fresh Baked Apple Coustade VT
- Orchard’s harvest seasonal fruit. GF/VG/VT