Plated chilled pre-sets are individual meals that are pre-set on guest tables
by Tufts Catering’s servers. The entrées and accompaniments are specially
prepared to be at the height of freshness and flavor when enjoyed at room
temperature.
Suggested Starting Time: 11 am– 3 pm
Designed to Serve: 6–50 guests
Service Options Available: Executive
What is included?
Choice of One Entrée with a Vegetable and/or Starch
Crusty Roll and Butter
Coffee and Iced Water
Dessert
entrées
choose one
| Beef | |
| Argentine Metambre of Rolled Stuffed Beef Steak Pinwheels | $27.00 pp |
| with Chimichurri Sauce and Ensalada Rusa | |
| Thin Sliced Spice-Crusted Beef Tenderloin on Lemony Arugula with Herbed New | $28.00 pp |
| Potatoes | |
| Arizona Sliced Steak with Roasted Corn and Jicama Salsa over Chipotle Greens | $26.00 pp |
| Grilled Lemon Grass Beef with Herbed Nuoc Cham Noodles and Thai Slaw | $27.00 pp |
| Poultry | |
| Peking Five Spice Chicken, Watercress and Bibb Lettuce Salad with East Asian Herbs | $23.00 pp |
| and Glass Noodles | |
| Pan-Seared Key Lime Chicken Cutlets with Mango-Avocado Salad over Citrus Frisee | $23.00 pp |
| Roast Turkey Cobb Salad of Chopped Egg, Bacon, Tomato, Cucumber | $21.00 pp |
| and Blue Cheese Crumbles | |
| Syrian Grilled Chicken Breast Shish Tawuq with Sweet Onion and Yogurt Salcasi | $22.00 pp |
| and Fattoush Salad | |
| Chardonnay-Poached Chicken Tenderloins with Arugula-Pesto Angel Hair Pasta Salad | $23.00 pp |
| Chilled Muscovy Duck Breast over Arugula, Radicchio, Walnut, and Goat Cheese Salad | $26.00 pp |
| Seafood | |
| Two Japanese Salads: Cucumber, Gulf Shrimp, Ginger and Wakame Saimbai-zu and | $25.00 pp |
| Cucumber and Fresh Crabmeat Kimi-zu served with Wasabi Rice Cakes | |
| Lemon Tahinia Halibut on Wilted Baby Spinach with Kalamata Olives and | $26.00 pp |
| Roasted Tomato Tabbouleh Salad | |
| Sake-Poached Wild Alaskan Salmon Fillet with Somen Noodles and Fennel-Orange | $24.00 pp |
| Salad | |
| Grilled Salmon and Papaya-Mint Salsa with Currant-Cucumber Cous Cous | $24.00 pp |
| and Spiced Carrot Salad | |
| Seared Medium-Rare Yellowfin Tuna Steak Au Poivre with Salad Niçoise | $27.00 pp |
| Vegetarian | |
| Baked Stuffed Eggplant with Grilled Spicy Tomato Relish and Citrus-Avocado | $24.00 pp |
| Watercress | |
| Seasonal Ravioli Salad | $23.00 pp |
| Autumn Harvest Pumpkin Ravioli with Bosc Pear and Walnuts in Stilton Cream | |
| Winter Wild Mushroom Ravioli with Roasted Beets and Brocollini in Balsamic | |
| Vinaigrette | |
| Spring Florentine Ravioli with Fresh Asparagus and Roasted Tomato and Olive | |
| Vinaigrette | |
| Tri-Color Ravioletti with Summer Vegetables in Citrus Viniagrette | |
| Vegan | |
| Soba Noodle Salad with Cucumber and Mango | $22.00 pp |
desserts
choose one
Fresh Fruit Ambrosia Cointreau
Silky Rich Chocolate Mousse with Whipped Cream
New York Style Cheesecake with Fresh Fruit Compote
Vanilla Bean Crème Brûlée
Fruit Tart with Crème FraÎche
Apple Tart with Cinnamon Spiced Whipped Cream
Coconut Rice Pudding and Tropical Fruit Parfaits
Caramel Flan
