Hospitality Services at Niagara University - CATERING GUIDE
Our Menu
BREAKFAST
A Great Start
EXPRESS LUNCHES
Lunch Time
LUNCHEON SALADS
BUFFETS
Bountiful Buffets
CLASSICS
Movable Feasts
Culinary Classics
MENU ACCOMPANIMENTS
FINISHING TOUCHES
GOURMET DIPS, CARVING STATIONS,TRAYS and DISPLAYS
HORS D'OEUVRES
BEVERAGES
PLANNING YOUR EVENT
Planning Your Event and Policies
This section will help you plan your event. It contains helpful suggestions as well as the procedures associated with planning your next catering event.
Welcome
Welcome to Hospitality Services at Niagara University Catering Services. Phyllis Zagarrigo, our Catering Manager, will work in close partnership with you to customize your program, providing the highest level of food quality and service to assure the success of your event.
Our philosophy is to provide a meeting and dining environment specialized to not only meet, but also exceed your expectations. Our team is committed to providing service and menu flexibility so that your event will be uniquely your own.
Please keep in mind that the menu items and services included in this brochure are a sampling of what we can do for you. Should your event require special services or dietary considerations, we will tailor our offerings to meet your needs.
We appreciate your business and will do whatever we can to make your event memorable, from start to finish. If you have any questions regarding our services, please call Phyllis Zagarrigo at (716) 286-8399 or email us at pmz@niagara.edu.
We look forward to serving you.
BREAKFAST
A GREAT START
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 coffee, decafe, and hot tea.
EARLY RISER
An assorted pastry basket of Jazzman's danish, muffins, and scones, and a bottled juice assortment of orange, apple and cranberry.
EYE OPENER
An assorted pastry basket of Jazzman's danish, muffins, and scones, a bottled juice assortment of orange, apple and cranberry and an assortment of fresh seasonal sliced fruit.
SUNRISE START
An assortment of Jazzman's danish, muffins and scones with accompaniments of fruit yogurt with granola, a bottled juice assortment of orange, apple and cranberry and an assortment of fresh seasonal sliced fruit.
SUNRISE BREAKFAST
The following items can be added on to any of the sunrise breakfast menu's to create a custom menu for any occasion.
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ENTRéES
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BAKERY A LA CARTE,
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MORNING BREAKS A LA CARTE
Seasonal fresh fruit salad
Seasonal whole fresh fruit
Seasonal fresh cut fruit
Please see your Catering Manager about our Famous Cooked to Order Omelet Bar
EXPRESS LUNCHES
LUNCH TIME
EXPRESS LUNCHES: (7 GUEST MINIMUM)
Our signature specialty sandwiches can be prepared to suit your event. We package these to go with you. Limited time for a lunch? They can be preset along with beverages and dessert to keep your program on time.
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ALBUQUERQUE CHICKEN BISTRO GRILL GRILLED VEGETABLE BAGUETTE GRILLED PORTOBELLO ON FOCACCIA |
SWEET BEEF ITALIAN PANINI TURKEY CHEDDAR WRAP PICNIC LUNCH |
LUNCHEON SALADS
LUNCHEON SALADS:
(7 GUEST MINIMUM)
All luncheon salads includes potato chips, cookies or brownie, and a soft drink or bottled water.
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CHEF SALAD COBB SALAD ANTIPASTO SALAD FRUIT and COTTAGE CHEESE VEGETARIAN HUMMUS PLATE |
TRI-SALAD COMBO CHICKEN FAJITA SALAD TACO SALAD CAESAR SALAD *Add grilled balsamic chicken breast |
BUFFETS
BOUNTIFUL BUFFETS
SPECIALTY BUFFETS: (7 GUEST MINIMUM)
The following buffets have been created with distinctive themes for your event planning convenience. All are available at lunch or in the evening.
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CHEF TIM BUCKO'SSPECIALITY LUNCHEON BUFFET OPTIONS SALAD BUFFET |
CAESAR BAR ROMA ITALIAN SLICERS DELI BUFFET |
CLASSICS
MOVABLE FEASTS
MOVABLE FEASTS: (7 GUEST MINIMUM)
The following feasts have been created with distinctive themes for your event planning convenience. All are available at lunch or in the evening.
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BASIC BBQ TEXAS STYLE BBQ OPTIONS
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HOLIDAY DINNER FAJITA BAR WINGS and THINGS |
CULINARY CLASSICS
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.
BEEFFILET MIGNON ROAST TOP ROUND OF BEEF BEEF WELLINGTON STEAK AU POIVRE POULTRYCHICKEN PICCATA CHICKEN CORDON BLEU CHICKEN SORRENTO ROSEMARY CHICKEN ITALIAN CHICKEN SEAFOODSHRIMP SCAMPI CHILEAN SEA BASS with SALSA BROILED SALMON with DILL BUTTER AHI TUNA MARYL and CRAB CAKES ALMOND COCONUT TILAPIA GARLIC ORANGE CHILI SHRIMP |
PORK
SOUTHWESTERN GLAZED PORK LOIN ANISE ROAST PORK STUFFED PORK CHOP PORK TENDERLOIN VEALVEAL PICCATA VEAL OSCAR CLASSIC VEAL CHOP ITALIAN STYLE STUFFED VEAL CHOP LAMBLAMB CHOPS ROAST LEG OF LAMB VEGETARIANVEGETABLE NAPOLEON EGGPLANT ROLLARD CHEVRE, ORZO and BASIL STUFFEDPORTOBELLO SPAGHETTI SQUASH RAVIOLI PORCINI MOREL VEGETARIAN LASAGNA |
MENU ACCOMPANIMENTS
Menu accompaniments for lunch and dinner. All meals include one salad,one vegetable, one starch and one dessert.
SALADS - SELECT ONETOSSED GARDEN SALAD CAESAR SALAD FRESH MESCLUN BUFFALO MOZZARELLA SPINACH SALAD with WARM BACON DRESSING ARUGULA with ROASTED PEPPER VINAIGRETTE THAI CUCUMBER SALAD ORZO THAI PASTA SALAD with SNOW PEAS ICEBERG WEDGE with MAYTAG BLEU CHEESE PEAR and TOASTED WALNUT SPRING SALAD |
STARCHES - SELECT ONE
VEGETABLES - SELECT ONE
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Below is a list of the accompaniments to the entree.
DESSERTSCAKES
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PIES and COBBLERS
SPECIALTY
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FINISHING TOUCHES
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DESSERT BARS Have your dessert bars cut into triangles or squares to create an attractive platter
JAZZMAN'S GIANT COOKIES
COOKIES
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ICE CREAM SUNDAE BAR Includes one 3 gallon tub of ice cream with your choice of vanilla, chocolate or strawberry Select 3 from the following toppings:
Select two sauces from the following:
SNACKS
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GOURMET DIPS, CARVING STATIONS,TRAYS and DISPLAYS
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ASSORTED DIPS, BY THE POUND
CARVING STATION, BY THE PERSON Carving station comes with your choice of:
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TRAYS and DISPLAYS, PER PERSON SMALL(25-45)
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HORS D'OEUVRES
PRICED PER PERSON OR BY THE DOZEN
The following hors d'oeuvres and can be served passed on trays or set up as stationary buffets depending on the style of your event.
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HOT
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COLD 
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BEVERAGES
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HOT
PUNCHES
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COLD
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The standard amounts, based on guarantee, when ordering the following services:
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Canned soda and bottled water bottled water - 50% |
Bottled juices orange juice - 50% |
If you would like a different mix of the items, please inform the catering manager when order is placed.
PLANNING YOUR EVENT
Hospitality Services Catering Contact
Phyllis Zagarrigo, Catering Manager
Office Location: Clet Dining Commons
Phone: (716) 286-8399
Fax (716) 286-8398
e-mail: pmz@niagara.edu
Booking your event
- Minimum of ten (10) business days for all events.
- Some coffee breaks and small receptions may be planned up until five (5) business days, but menu options may be limited.
- AccommodatIons can be made on a shorter notice, however, menu options will be limited.
Information needed to book your event
- Date of event
- Location of event, (both building and room number)
- Who is hosting the event
- Who will be the contact person for this event
- Time meal is to be served if not at the beginning of your event
- Time event is to end
- Time event is to begin
- Actual or estimated attendance (actual must be given 3 business days prior to event)
- Account number for all campus charges
- Contact phone number
- Contact e-mail address
- Menu for event
Room reservations
Contact the catering office for reserving the Heritage Room, Commons on the Ridge, or the Clet Dining Commons. (Clet Dining Commons is on a limited basis).
Conference Services
If you are planning a conference at Niagara University, please contact Jay Stockslader at (716) 286-8417 in the Continuing & Community Education office.
Guest Count/Guarantee
We require a final count three (3) business days before the event (not including the day of the event). An earlier guarantee of five (5) business days is required for groups over 100 or with special menu's. The client will be responsible for one hundred percent (100%) of the final guarantee , or the actual number of guests served, whichever is greater. If a guarantee is not provided, the last estimate becomes the guarantee. Last minute guest count changes will result in additional charges.If the guest count increases less than three (3) days before your event, we may not be able to increase the quantity of every menu item, but we will serve an appropriate substitution. We will prepare food for five percent (5%) above the guarantee, for buffets only.
Cancellations
There is no charge for cancellations made at least three (3) working days prior to your event, a fifty percent (50%) charge for cancellations made two working days prior to the event, and a one hundred (100%) charge for cancellations made less than 24 hours prior to your event. During an emergency university closure, all events scheduled will be automatically cancelled at no charge.
Brochure Pricing
All pricing included in this brochure is based on the event being held in Clet Dining Hall, during the academic calendar. Pricing will be higher when college is not in session (please refer to calendar located in the pricing section).
Event Confirmation
All events will be sent a confirmation via e-mail. Review this confirmation to insure all of the information provided to us is correct. If any information is incorrect or missing, please contact us with the correct information and /or missing information. A revised confirmation will be sent with the corrected information. All event confirmations must be approved in order to execute the event.
Tables and Chairs
Hospitality Services does not supply tables and chairs. When tables and chairs are needed, we can assist you with the quantity that is needed for the event. Tables needed for food and beverage set-up are needed for all events outside of Clet Dining Hall. Table orders may be made through Unicco, by sending a work order to Facility Services. Set-up of tables and chairs is the responsibility of the client.
Linens and Skirting
Linen tablecloths/napkins will be supplied for buffets and dinners only. When linen tablecloths and /or napkins are needed, an order must be placed at least 7 days prior to event. This lead time is needed so that it will be available when the event is scheduled. We only stock linen tablecloths and napkins required to execute events that are previously booked. There is a charge for all linen tablecloths and napkins, not supplied with a buffet or dinner. Skirting will be provided for buffet tables. If skirting is required at the event, please include this with your order. If skirting is required with no food or beverages, a set-up fee will be charged.
Delivery Services
All delivery prices include charge for disposable ware. All deliveries will be sent on disposable ware,unless china, silver, and glassware is requested. There is an additional charge for china, silver, and glassware. Drop-offs with disposable ware, the refuse will be the responsibility of the contact person of the event . Please establish accurate delivery and pick-up times with our staff for the event. Service staff will not remain with a delivery, unless prior arrangements have been made.Event delivery and pick-up times provided on the confirmation, are considered accurate and factual.Events with unscheduled return trips will incur and additional fee. The event location must be unlocked and available at least 1 hour prior to the event starting time as shown on the confirmation.Events with unscheduled return trips, due to location not being available for set-up, will incur an additional fee. So we may continue to provide complimentary delivery on campus, we have a$50.00 minimum food order. If the food order is below the minimum, a delivery fee will be charged.
Billing
When ordering, on-campus groups must provide an account number. This account number, must be provided prior to the event.
In accordance with New York State tax laws, any group with out an University account number, will be charged 8% New Your State Sales Tax, unless a tax exempt form is provided prior to the event. A deposit of 75% of the invoice is required 5 working days prior to the event in order for the event to be executed, with the balance due at the conclusion of the event.
Method of Payment
In addition to University account numbers, we accept cash, checks, money orders, Mastercard, Visa, and American Express.