Degrees Catering

strawberries

Dinner

Printable Version (PDF)

THE COMMONS DINNER BUFFET minimum 20 people $22.95

Fair Trade Organic Shade Grown Coffee & Numi Tea

Select 2 Salads

Select 1 Entrée

Select 2 Sides

Cookies or Dessert Squares



THE CAMPUS DINNER BUFFET minimum 30 people $34.95

Focaccia Bread or Dinner Rolls with Butter, Variety of Desserts, Fruit Platter, Fair Trade

Organic Shade Grown Coffee & Numi Tea

Select 3 Salads

Select 2 Entrées

Select 2 Sides



THE UVIC DINNER BUFFET minimum 50 people $41.95

Focaccia Bread or Dinner Rolls with Butter, Variety of Desserts, Fruit Platter, Fair Trade

Organic Shade Grown Coffee & Numi Tea

Select 5 Salads

Select 3 Entrées

Select 2 Sides



THE BUFFET SALADS

Asian Noodle Salad

Chow mein, julienne carrots, bell peppers, red onions, bean sprouts & baby corn with teriyaki sauce

Classic Greek Salad GF

Kalamata olives, seeded cucumbers, bell peppers, red onions, feta cheese, tomatoes, olive oil, oregano, garlic, parsley, lemon juice & zest

Organic Mixed Green Salad GF V

Julienne carrots, bell peppers, red onions & cherry tomatoes with a variety of dressings

Caesar Salad

Crisp Romaine, fingerling focaccia croutons, anchovies, fresh parmesan cheese & house made Caesar dressing

Tabbouleh with Quinoa Salad GF V

Fresh mint, parsley, lemon, peppers onions, cucumbers, grape tomatoes

Fusilli Pasta Salad

Peppers, Kalamata olives, feta cheese, pesto vinaigrette

Spinach Salad GF V

Bell peppers, red onions, cherry tomatoes & mushrooms with a variety of dressings

Tomato, Bocconcini & Basil Salad GF

Drizzled with a balsamic reduction



THE MEAT ENTRÉES

Chicken Savoyard GF

Roast chicken breast with bacon, mushrooms & white onion cream sauce

Herb Roasted Chicken

Sundried cranberry demi-glaze

Dijon Chicken GF

Roast wing bone on breast of chicken & glazed with Dijon honey mayo

Braised Lamb Shank

Wild mushroom ragout

Pork Medallions

Caramelized onion & roasted apple jus

Braised Short Rib

Stout glazed with hickory stick roasted carrots, parsnips, gold beets & turnips



THE FISH ENTRÉES

Curried Prawns GF

Coconut reduction, sautéed prawns with bell peppers & red onions

Seafood Medley

Tomato cream sauce with onions, leeks & parley

Poached Wild Market Fresh Salmon GF

White wine & dill sauce



THE VEGETARIAN ENTRÉES

Roasted Vegetable Portabella Mushroom GF

Mediterranean marinated portabella, summer squash, roasted red peppers, sundried tomatoes, spinach & Monterey jack cheese with fresh herbs

Wild Mushroom Cannelloni

Blend of chanterelle, lobster, porcini, pine & shitake mushrooms with parmesan & ricotta in a white wine cream sauce

Chickpea, Roasted Cauliflower & Tomato Curry GF V

Chickpea, coriander & cumin simmered vegetables finished in a house made coconut curry sauce

Puttanesca Gnocchi

Pan seared Gnocchi, roasted peppered, zucchini, mushrooms in a caper and Kalamata olive tomato sauce. Finished with feta cheese



THE SIDES

Roasted Root Vegetables, Grilled Asparagus-Seasonal or Steamed Seasonal Vegetables

Herb Roasted Potatoes or Garlic Mashed Potatoes

Wild Rice Pilaf, Jasmine Rice or Parmesan & Herb Risotto



THE CARVING ADD ONS

Carved items can be added to any buffet menu or cocktail reception menu.

Beef Sirloin $6 (5oz)

Glazed Ham $5 (5oz)

Prime Rib $11 (6oz) $14 (8oz)



While we strive to ensure our GF foods are safe for your consumption, we cannot safeguard against possible cross contamination.