Every Monday & Thursday • Fall & Winter Semesters • Room 0072 Kirkhof Center
11:30 AM - 1:30 PM • $7 per guest 

Questions? Contact the Catering Office 331-3342 or catering@gvsu.edu



 Monday 3/11                

Grilled Smoked Chicken & Mozzarella Stuffed Sausages with Roasted Red & Yellow Bell Peppers 

Grilled Vegan Hotdogs (Vegan)(Vegan)  

Roasted Tomato Soup with Basil and Parmesan (Vegetarian, Made without Gluten) 

Rotini Pasta Salad-with Fresh Herbs, Tomatoes, Green Bell Peppers, Italian Dressing (Vegetarian) 

Fresh Baked Buns & Made without Gluten Buns

Grilled Pound Cake with Fresh Berry Compote and Mascarpone Mousse 


Thursday 3/14       

Corned Beef Brisket with Parsley Cream Sauce (Made without Gluten) 

Green Power Salad-Kale, Cucumber, Avocado, Edamame, Peas, Broccoli, Celery, Green Grapes with Green Goddess Dressing (Vegetarian, Made without Gluten)

Steamed New Potatoes (Vegetarian, Made without Gluten) 

Braised Red Cabbage with Apple & Onion (Made without Gluten) 

Roasted Root Vegetables (Vegan, Made without Gluten) 

Rolls & Butter

Irish Apple "Pi" (Vegetarian)     


Monday 3/18           

Jujeh Kabab-Yogurt, Citrus, Saffron Marinated Chicken Kabobs with Limes (Made without Gluten) 

Lavash (Vegan) 

Mast-O Khiar-Yogurt & Cucumber Salad (Vegetarian, Made without Gluten) 

Tahdig Polo-Rice with crispy crust & Saffron (Vegetarian, Made without Gluten) 

Chocolate & Pistachio Covered Strawberries (Vegetarian, Made without Gluten) 


Thursday 3/21            

Chicken Makhani-Butter Chicken (Vegetarian, Made without Gluten) 

Tikka Chaat Salad-Spiced Chickpeas, and vegetables tossed with chutney, green chili, ginger and mint (Vegan, Made without Gluten) 

Kaffir Lime Steamed Basmati Rice (Vegan, Made without Gluten) 

Vegetable Balti-Butternut squash, potatoes, green beans, cauliflower, tomatoes, and peppers simmered in curry broth (Vegan, Made without Gluten) 

Naan Bread (Vegetarian) 

Gulab Jamun-Donut holes soaked in spicy honey orange syrup topped with toasted Almonds & Pomegranates (Vegetarian) 


Monday 3/25

Pastitsio Bake-Mediterranean Baked Pasta layered with Seasoned Ground Beef, Bechamel Sauce, Greek Macaroni and Spice Tomato Sauce

Feta Vegetable & Mint Stuffed Eggplant (Vegan, Made without Gluten) 

Greek Penne Pasta Salad (Vegan) 

Candied Filo with Fresh Berries (Vegetarian) 


Thursday 3/28

Pan Roasted Fresh Atlantic Salmon with Artichoke Lemon Sauce (Made without Gluten) 

Spring Risotto with Peas, Mint, & Parmigiano-Reggiano Cheese (Vegetarian, Made without Gluten) 

Asparagus Salad with Citrus Dressing (Vegan, Made without Gluten) 

Rolls & Butter 

Raspberry Sorbet with assorted toppings (Vegan, Made without Gluten)


Page last modified March 8, 2019