Faculty House Dinner Menu
Caterings held after hours or on the weekend must be at least $700.00 in food cost. All prices are subject to a 15% service charge and/or applicable sales tax.
All menu items are served with a special blend of garden fresh salad greens, freshly baked dinner rolls, beverage and your choice of one of our specialty gourmet desserts.
Center Cut Pork Chops - $ 24.95
Two 8oz. bone in center cut pork chops, marinated and grilled. Served with garlic mashed potatoes and steamed vegetables.
Maple Glazed Pork Tenderloin - $ 26.95
12oz. of tender pork tenderloin roasted with a hint of maple and accompanied with wasabi mashed potatoes and steamed vegetables.
Hawaiian Chicken - $ 19.95
12 oz. breast of chicken marinated and then char grilled to perfection. Served with steamed vegetables and wild rice.
Herbed Baked Chicken - $ 21.95
Chicken marinated in our own special blend of fresh herbs and seasonings for at least 12 hours. Slow roasted and served with mashed sweet potatoes and fresh seasoned green beans.
Prime Rib w/Au Jus - $ 27.95
12oz. aged select prime rib slow roasted. Served with potatoes milano and steamed vegetables.
Grilled Beef Filet (8oz) - $ Mkt.
Aged choice center cut filet grilled to perfection. Served with garlic mashed potatoes and baby root vegetables.
BBQ Mixed Platter - $22.95
Hickory smoked spare ribs, slow smoked brisket, and smoked sausage. Served with Faculty House baked beans, homemade potato salad, and coleslaw.
Grilled Salmon w/Caper Cream Sauce - $ MKT
10 oz. fresh Atlantic salmon seasoned and char grilled. Served with steamed vegetables and herb roasted potatoes.
Grilled Shrimp - $ MKT
Six jumbo shrimp marinated in our special marinade, then char grilled and served atop a bed of Calypso Bay rice.
Veggie Penne Pasta - $ 18.95
Fresh mushrooms, bell pepper, tomatoes, and artichoke hearts cooked in pesto sauce. Atop al dente penne pasta with freshly shaved parmesan cheese.
(Choose only one)
Fresh Fruit Tart
Seasonal fresh fruit served over pastry cream in a mini tart shell.
Key Lime Island Pie
Refreshingly light pie made with authentic key lime juice from the Florida Keys. Baked in a graham cracker crust and topped with a mound of real whipped cream.
Chocolate cookie crust topped with rich dark chocolate mousse, a layer of chocolate cake, a layer of milk chocolate mousse, then finished with a delightful layer of chocolate ganache. Generously sprinkled with chocolate shavings and a drizzling of chocolate.
Tres Leches Cake (3 milks cake)
Rich sponge cake drenched with a trio of sweetened condensed, evaporated, and whole milk. Decorated with the whipped version of the same three varieties. A Faculty House favorite!
New York Style Cheesecake
The grandest of cheesecakes. Cheesecake on top of a graham cracker crust. Always a winner.
Faculty House Bread Pudding
Our famous bread pudding with pecans and our homemade bread, blended with spices and milk. Baked until moist and topped with our homemade pineapple sauce.
Homemade Apple Pie
The juiciest Granny Smith apples blended with cinnamon, spices and butter. Baked until golden brown.
Three delicious layers of moist cake loaded with shredded carrots, pecan pieces and crushed pineapple, filled with a real cream cheese frosting, and garnished with pecans.
Wasabi Mashed Potatoes
Real russet potatoes mashed, mixed with salt and pepper and a Wasabi dressing. Mild horseradish tasting.
Melted butter blended with finely chopped lemon peel, parsley, and garlic.
Scalloped potatoes with parmesan cheese, mushrooms, bacon, and green onions.
A richly flavored beef au jus with Cabernet red wine, tomato paste, and butter.
Calypso Bay Rice
Long grain rice made with fresh ginger, coconut milk, carrots, red bell pepper, and toasted coconut.
Cilantro Lime Butter
Melted butter with fresh lime juice and freshly chopped cilantro.
Caper Cream Sauce
A rich cream sauce with lemon juice, garlic, and capers.
Baked White Cheese Polenta
White cornmeal cooked with garlic, white cheddar cheese, mascarpone cheese, butter, and white pepper.