Facilities Rental

Catering

The mission of International Student House is to bring people together to share ideas and experiences. Our catering philosophy follows that same idea. Our Chef prepares good food, well prepared, served and presented in a way that encourages your guests to mingle, talk, and share ideas and experiences. Whether you are planning a working seminar or a celebratory reception, our chef will help design a menu that will be focused on the purpose for your event and do it within your budget. Our kitchen is managed by Sodexo, a world leader in food service management. For you, that means our chef can call on the extraordinary resources of Sodexo to meet almost any food request.

Reception Menus Whether you want light appetizers to precede another event or heartier foods to take the place of a meal our chef will create a menu to fits your culinary interests. Here are a few ideas from which to choose. Create excitement with a mix of foods passed by our Graduate Student residents or arranged on our Refectory and other tables. Our presentation is designed to create an atmosphere that encourages talking and mingling among your guests. If you have special food or dietary interests, be sure to tell us about them. We can develop an appealing menu to fit your budget.

PASSED HOR D'OEURVES

SEARED MAHI MAHI SKEWERS Bushed with a dark sesame sauce and grilled

PETITE LAMB CHOPS Roasted rib of lamb passed with mint dipping sauce.

MINI CRAB CAKES Always a favorite Chesapeake Bay area favorite. These are bite size but with big flavor.

BEEF TERIAYAKI Warm bite size skewers.

CHICKEN SATI Skewers with Spicy Peanut Sauce

ASPARAGUS SPEARS WITH PROSCIUTTO Tender spears wrapped in sliced prosciutto

SUSHI Smoked Salmon Maki Sushi & Vegetarian California Roll

PIZZETAS Assorted very small pizzas that may be topped with:

Olive oil, caramelized onion and gorgonzola

Crushed tomatoes and mozzarella

Pesto topped with toasted pine nuts

CANAPÉS

Open white bread triangles spread with crème fraiche and topped with slices of cucumber and fresh dill.

Smoked salmon on slices of baguette, topped with sour cream and capers.

Carrot and fresh ginger in cream cheese on mutli-grain squares.

Egg salad with slivers of radish on whole wheat triangles.

Figs stuffed with candied pecans.

PISTACHIO GOAT CHEESE CROSTINI Warm Goat cheese covered with crushed pistachio and served on a crostini.

STATIONARY HOR D'OEURVES All of the following are easily managed portions. Served on our 15th century refectory table that has been dressed with linens and silver. Our magnificent baroque candelabras can add an exceptionally festive note to the table. Each item is beautifully presented for your guests to select individual items or fill a small plate as they continue to visit during your event. Most items on this listed may also be served as passed foods.

ROASTED BEEF TENDERLOIN Sliced and served cold with a basket of rolls and honey mustard and horseradish sauce. May be served with Served with

ROASTED POTATOES Quarters of red potatoes tossed with olive oil and fresh rosemary, coarse salt and roasted at high temperature until crisp.

WHOLE POACHED SALMON With aioli sauce

COLD ASPARAGUS With shaved Parmesan

INTERNATIONAL STUDENT HOUSE TEA SANDWICHES

Finger tea sandwiches made with horizontally sliced bread and East Indies Spread (cream cheese, dried apricots, chopped walnuts and chutney).

Open white bread triangles spread with sour cream and topped with thin slices of cucumber and fresh dill.

Thin slices of radish with watercress on buttered dark pumpernickel.

Finger sandwiches of carrot and fresh ginger in cream cheese.

Finger sandwiches with dill egg salad.

SMOKED SALMON BALL WITH SOUR CREAM & CAPERS Served with dark pumpernickel bread.

TORTELLINI WITH GORGONZOLA SAUCE Chafing dish of tortellini on individual skewers in an extravagant gorgonzola sauce.

SOUTHERN STYLE BISCUITS FILLED WITH HAM Flakey small homemade biscuits filled with thin slice of old cured ham and a touch of bourbon mustard.

A BOUNTIFUL CHEESE TRAY With aged sharp cheddar, Chesapeake Bay cheese spread, and logs of marinated goat cheese with confetti of sun-dried tomatoes and basil, Danish blue, surrounded by seasonal fruits, and served with assorted crackers.

VEGETABLE TRAYS WITH ROASTED RED PEPPER DIP Trays may include snow peas, summer squash, jicama and carrot strips.

CHESAPEAKE BAY CHEESE SPREAD A tangy cream cheese spread flavored with Old Bay and other herbs. Served with assorted crackers.

FRUIT DISPLAY Assorted Seasonal Fruits artfully presented on silver trays.

ASPARAGUS Tender cold spears topped with shaved parmesan

BOW TIE PASTA WITH PUMPKIN Warm bow tie pasta tossed with roasted caramelized pumpkin and butter

CALIFORNIA RICE PILAF California walnuts, raisins and chopped apricots

PASTA SALAD Penne Pasta tossed with olives, red onion, sweet red peppers, feta cheese and lightly dressed with olive oil and lemon juice.

DESSERTS Highland Scones Highland Scones with Sultana Raisins Served with butter, marmalade, blackberry jam Petite Cheese Cakes A Variety of petite cheesecakes. With an elegant toppings that may include fruit, chocolates, fresh berries or coconut.

CHOCOLATE FOUNTAIN With strawberries, bananas, pineapple, kiwi, tangerine and pound cake.

BAKLAVA

NEW YORK STYLE CHEESE CAKE Served with a drizzle of berry or chocolate syrup.

GERMAN CHOCOLATE CAKE

CONFERENCE CATERING Coffee and Tea Service Start your meeting with Rain forest Alliance Regular and Decaf Coffee, regular and her teas and filtered water. Coffee and tea can be served before your meeting and throughout the day Add assorted, fresh baked cookies to the above either for a mid-morning or afternoon break. For a more substantial start to your day, have our fresh baked assorted muffins including our special ISH muffin made with bran, coconut, walnuts and dried fruit. Muffins are served with butter and marmalade. Orange and Apple Juice are available to make a complete continental breakfast. Lunch Service We can serve lunch in Ella Burling Hall, our dining room, or in mild weather, in our garden. Our chef will suggest a variety of lunch offerings from sandwich baskets lunches to meals with a hot entrée.