Best of the UFS Buffet Station Reception
Hors D’oeuvres Display:
Vegetable Crudites Display:
Broccoli and cauliflower florets, bell pepper strips, celery sticks and baby carrots, served with red pepper hummus and bleu cheese dip.
Warm Savory Artichoke Dip served with crostinis and artisan crackers.
Meatballs with Sliced Baguette, choice of classic Swedish with Lingonberry Sauce or Italian Meatballs & Colosimo Sausage with house-made marinara topped with grated parmesan.
The Big Easy:
- Bayou Jambalaya with Cajun spiced chicken breast, Andouille Sausage, Creole Shrimp, tomatoes, garlic, peppers, onion and Creole Spices served over rice. Accompanied by petite cornbread muffins and whipped honey butter
Seasoned Tilapia Baja Style with shredded Napa cabbage slaw, Chipotle Pico de Gallo, and avocado cream, cheddar cheese and fresh cilantro. Served with bottled hot sauces, corn and flour tortillas.
East Coast Sliders:
- Angus Beef Big City Sliders, Philly Cheesesteak with sauteed onions, peppers, and melted cheese, or NY Reuben stacked with lean corn beef, sauerkraut, Swiss Cheese and Russian Dressing. Accompanied by Kettle Chips with roasted tomato-spinach dip
The Best of the West:
Spinach salad with Dried Black Mission Figs, caramelized hazelnuts, diced Applewood Smoked Bacon and Chevre Goat Cheese with shallot vinaigrette. Pan Seared Beef Tenderloin Tips with Oyster Mushroom Ragout accompanied by Asiago Cheese and roasted shallot mashed potatoes.
Utah’s Finest Finishes:
Utah Peach Cobbler served with Whipped Cream , assorted gourmet cupcakes, and locally made truffles.