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<strong>Schultz</strong> <strong>Center</strong><br />
4019 Boulevard <strong>Center</strong> Drive<br />
Jacksonville, Fl. 32207<br />
904.348.5757
<strong>Catering</strong> Services<br />
All menu items can be customized<br />
Services Included<br />
Set up and clean up of food and drink tables<br />
Clean up of guest tables<br />
Food served on real chafers and platters -unless drop-off<br />
Black or white tables linens for food and drink tables<br />
Linens for guest tables priced separately<br />
Additional Services<br />
Buffet Service - $5 per guest<br />
on site servers and service during the event<br />
Plated breakfast, lunch or dinner event- $7 per person<br />
includes on site servers<br />
Bar Service flat $225 per 100 guests -5 hour event<br />
client must provide any alcoholic beverages<br />
All prices are plus tax
Snacks<br />
Morning Snack<br />
Breakfast Bars<br />
Coffee with Condiments<br />
Bottled Waters and Orange Juice<br />
More than 100 guests $4.30 per guest<br />
50 to 100 guests $4.50 per guest<br />
Less than 50 guests $4.75 per guest<br />
Sweet & Salty Snack<br />
Chips and Cookies<br />
Bottled Waters, Sodas,<br />
More than 100 guests $4.30 per guest<br />
50 to 100 guests $4.50 per guest<br />
Less than 50 guests $4.75 per guest<br />
Healthy Snack<br />
Freshly Sliced Vegetable Platter with White Bean and Sun Dried<br />
Tomato Hummus and Ranch Dipping Sauce, and bagged pretzels<br />
Bottled Waters and Flavored Cold Tea<br />
More than 100 guests $4.95 per person<br />
50 to 100 guests $5.50 per person<br />
Less than 50 guests $6.50 per person<br />
All day snacks available for an additional charge
Continental Breakfast<br />
Option #1<br />
Danish and Fruit<br />
Coffee, Orange Juice and Water<br />
Option #2<br />
Bagels and Cream Cheese<br />
Fruit<br />
Coffee, Orange Juice and Water<br />
Option #3<br />
Fruit and Assorted Individual Yogurt<br />
Coffee, Orange Juice and Water<br />
More than 100 guests $8.99<br />
50 to 100 guests $9.99 per guest<br />
Less than 50 guests $10.99 per guest
Buffet Breakfast<br />
Main Entree<br />
Individual Frittatas – Meat Lovers, Spinach and Mushroom and Ham and Cheese<br />
Homestyle Egg, Sausage and Cheese Casserole<br />
Crème Brulee French Toast with Maple Syrup<br />
Mushroom, Spinach and Cheese Quiche<br />
Baked Eggs with Cheese in Ham Crisps<br />
Zucchini Frittata with Ricotta<br />
Corn Custard with Italian Sausage<br />
Flaky Buttermilk Biscuits with Creamy Sausage Gravy<br />
Southwestern Frittata with Sour Cream<br />
Egg White Soufflés<br />
Crustless Quiche<br />
Side Item<br />
Cheesy Hash Brown Casserole<br />
Sautéed Hash Browns, White or Sweet Potatoes<br />
Grits Bar includes add ins such as Cheese, Bacon and Scallions<br />
Savory Bread Pudding with Mushrooms and Parmesan Cheese<br />
Baked Apples with Dried Fruit<br />
Fresh Fruit Salad or Whole Fruit<br />
Old Fashioned Monkey Bread<br />
Yogurt Station or Greek Yogurt Fruit Parfait<br />
Cereal and Milk Station<br />
Krispy Kreme Donut Bread Pudding with Cream Anglais Sauce<br />
Shortcake Biscuit Topped with Fresh Fruit<br />
Fruit Filled French Crepes<br />
Freshly Baked Muffins and Danish<br />
Turkey Sausage<br />
Coffee, Juice and Bottled Water Provided<br />
Buffet drop off service includes set up and clean up of food and beverage tables<br />
One Main Entree, Two Sides $12.00 per guest<br />
Additional Main Entrée $4.50 per guest<br />
Additional Side Item $2.50 per guest
Boxed Lunch<br />
Wraps with Protein Selections<br />
Turkey Breast, Ham, or Roast Beef<br />
Roasted Veggie with White Bean Puree<br />
Tarragon Apple Chicken Salad<br />
Tropical Chicken Salad with Curry<br />
Sandwiches come with Black Bean Salad, Potato Salad, Pasta Salad, or<br />
Fresh Fruit Cup, Cookie or Brownie<br />
$8.00 per box<br />
Salads<br />
Baby Green Salad with Strawberries, Mandarin Oranges, Grapes and<br />
Sweetened Pecans with Sliced Chicken ($1 additional)<br />
Traditional Caesar Salad – Caesar Dressing<br />
Garden Salad with Iceberg Lettuce, Tomatoes and Cucumber<br />
Cobb Salad with Iceberg Lettuce, Egg, Bacon, Tomatoes, Cheddar Cheese ($1<br />
additional)<br />
Dressing Options: Your choice of Signature Basil Vinaigrette, or Traditional<br />
Ranch<br />
Cookie or Brownie included<br />
$9.00 per box<br />
Beverage selections<br />
Canned Soda, Bottled Water or Gallon of Tea<br />
$1.65 Per guest<br />
Pricing based upon 100 guests
Casual Lunch<br />
Option #1<br />
Make Your own Sandwich: Assorted<br />
Breads Turkey, Ham and Beef<br />
3 Veggie Wraps<br />
House Made Potato Salad<br />
Signature Salad<br />
Banana Pudding<br />
Option #3<br />
Broccoli Soup – vegetarian<br />
Salad bar with a variety of<br />
options and two dressings<br />
Rolls and Butter<br />
Fruit Cobbler<br />
Option #2<br />
Chicken Salad<br />
Pasta Salad<br />
Three Bean Salad<br />
Bread Selections (to make<br />
sandwich)<br />
Strawberry Shortcake<br />
Option #4<br />
(add $2.00 per person)<br />
Build your own Soft Tacos:<br />
Beef, Chicken or Fish<br />
Served with: Lettuce, Tomatoes, Salsa,<br />
Sour Cream, Guacamole, & Cheese<br />
Yellow Rice & Black Beans<br />
Tortilla Chips & Queso<br />
Salted Peanut Butter & Jelly<br />
Blondies<br />
Served with Bottled Water, and Tea<br />
50 to 100 guests $14.50 per guest<br />
Less than 50 guests $16.50 per guest
Signature Salad<br />
Baby Greens with Fresh Strawberries,<br />
Mandarin Oranges, Grapes,<br />
Sweetened Pecans<br />
-choice of two dressings – Signature<br />
Basil Vinaigrette or Traditional Ranch<br />
Lunch & Dinner<br />
Select from your choice of Salad, Entrée and Sides<br />
Salads<br />
Spinach Salad<br />
Fresh Spinach with Pears, Dried<br />
Blueberries and Goat Cheese<br />
Grilled Vegetable Salad<br />
Baby Greens with Roasted Vegetables<br />
Caesar Salad<br />
Traditional Caesar Salad with<br />
Romaine, Asiago Cheese and<br />
Homemade Croutons<br />
Italian Bread Salad<br />
Romaine and Iceberg Lettuce with<br />
Vine Ripe Tomatoes Tossed in<br />
Red Wine Vinaigrette<br />
Chopped Salad<br />
Iceberg Lettuce chopped and tossed<br />
with Gorgonzola Crumbles, Crisp<br />
Applewood Bacon, Tossed with Fig<br />
Vinaigrette<br />
Asian Noodle Salad<br />
Cabbage with Noodles tossed with<br />
Almonds and Honey Vinaigrette<br />
Southwestern Cobb Salad<br />
Iceberg Lettuce with diced Egg,<br />
Chicken, black beans, green onions,<br />
pico de gallo, sliced avocado, (bacon<br />
optional)<br />
Thai Herb Salad<br />
Mixed loose leaf greens , shredded<br />
cabbage, fresh mixed herbs, chopped<br />
tomatoes, red onion, bell peppers,<br />
grilled Chicken (optional) with honey<br />
lime dressing.<br />
Goat Cheese Station<br />
$3 additional<br />
Mixed Mesclun Greens with Pears,<br />
Dried Cranberries, Almonds and<br />
Fried Goat Cheese
Lunch & Dinner<br />
Entrée choices<br />
Chicken<br />
Lemon-Caper-Rosemary Chicken<br />
Balsamic Glazed Chicken with Spinach and Artichokes<br />
topped with Provolone<br />
Grilled Chicken Breast with Red Pepper Sauce topped<br />
with Mozzarella<br />
Caprese Chicken with Bacon – layered with Tomatoes,<br />
Basil and Mozzarella<br />
Chicken Cordon Bleu – rolled with Ham and Swiss<br />
Caribbean Chicken Calypso<br />
Grilled Chicken Breast in Sun-Dried Tomato-Basil Sauce<br />
Chicken Divan – Chunks of Chicken tossed with Broccoli<br />
in a White Sauce<br />
Jamaican Jerk Chicken topped with Mango Salsa
Lunch & Dinner<br />
Entrée choices<br />
Beef<br />
Thinly Sliced Roast Beef in Au Jus<br />
Chili and Coffee Rubbed Smoked Chuck Roast<br />
Slow Cooked Beef with Raspberry-Chipotle Sauce<br />
Traditional Meat Loaf – old recipe from the 1930’s<br />
Beef Bourguignon with Mushrooms<br />
Irish Stew or Shepherd’s Pie<br />
Salisbury Steak in Gravy<br />
Traditional Meat Lasagna with Ricotta-Basil Layer<br />
Primo-Piatto Lasagna – Meat with White Sauce
Lunch & Dinner<br />
Veggie Entrée<br />
Italian Zucchini Pie<br />
Frittata with Goat Cheese and Vegetables – Gluten Free<br />
Summer Squash Quiche<br />
Eggplant Parmesan<br />
Polenta Cake with Creamy Mushroom Sauce<br />
Moussaka – Layered Eggplant and Cheese<br />
Lentil Salad with Fresh Mint and Goat Cheese<br />
Sides<br />
Smashed Potatoes, Cream-Cheese Mashed Potatoes, Roasted<br />
White or Sweet Potatoes, Vegetable Medley, Ratatouille, Sautéed<br />
Spinach and Kale, Rice and Black Beans, Squash or Broccoli<br />
Soufflés, Green Beans, Chickpea Cakes,<br />
Orzo with Fresh Herbs and Vegetables, Stuffed Tomatoes, Kale<br />
with Red Cabbage and Apple Slaw, Tomatoes with Cucumber and<br />
Onion in Herb Vinaigrette,<br />
Couscous with Spinach Pesto<br />
Rolls with Butter<br />
100 guests or less<br />
$24 per guest – Salad, Two Entrées, One Side, Tea, Bread & Butter<br />
$1.65 per guest for additional side
Dinner & Action Stations<br />
All American - Carving Station<br />
Roast Beef Round with Horseradish Cream or<br />
Roasted Turkey with Butter Glaze or Pork Tenderloin with Marsala<br />
Sautéed Onions and Peppers<br />
Freshly Baked Silver Dollar Rolls<br />
Assorted Sauces including Traditional Horseradish and<br />
Chipotle- Pomegranate Sauce<br />
Pasta Station<br />
Chef Attended (this requires two chefs)<br />
Penne Pasta tossed in a choice of<br />
Marinara or Alfredo Sauce<br />
With Fresh Shrimp<br />
Southern Hospitality – chef attended<br />
Creamy Grits and Shrimp<br />
Southern Style Green Beans with Applewood Bacon<br />
East Meets West<br />
Seared Sliced Ahi Yellowfin Tuna<br />
Herbed Jasmine Rice<br />
Pickled Carrot Salad<br />
French Country<br />
Lamb Lollipops marinated in Rosemary, Lemon and Italian Olive Oil<br />
Gratin of Squash<br />
Haricot Vert with Sautéed Shallots<br />
Great with Sangria<br />
Spanish Paella with Shrimp, Clams, Chicken and Sausage in<br />
Saffron Rice<br />
Pricing Based on Market and Guest Count
Hors d’Oeuvres<br />
Hors d’ Oeuvres selections are customized for your occasion.<br />
Please contact the <strong>Schultz</strong> <strong>Center</strong> to find the perfect<br />
assortment for your guests.<br />
You may select from the following or request your favorites.<br />
Please contact Becky Schechterle at<br />
schechterler@schultzcenter.org<br />
or via phone at 904.348.5700.
Hors d’Oeuvres<br />
Asian Infused Grilled Chicken Sates with Sweet Thai Sauce<br />
Orleans Style Blackened Chicken Tenders with a Cajun Remoulade Sauce<br />
Fresh Tarragon and Apple Chicken Salad served in Crisp Phyllo Cups<br />
Mini Chicken Coq Au Vin served with Mushrooms and Red Wine<br />
Sesame Chicken Skewers with Cranberry Plum Sauce<br />
Calypso Chicken Kabobs with a Coconut- Jalapeno Lime Sauce<br />
Freshly Rolled Chicken Empanadas with Sour Cream<br />
Raspberry-Chipotle BBQ Pulled Chicken on Mini Buns<br />
Spicy Chicken with Tequila Lime Mayo<br />
Thai Curry on Fluffy White Rice served in Asian Spoons<br />
Asian Marinated Pork Tenderloin Skewers with Mango Aioli<br />
Rosemary Crusted Bistro Beef Tenderloin on Crouton with Garlic Hollandaise<br />
Seared Filet of Beef Topped with Shrimp and Béarnaise Aioli<br />
Smoked Duck with Cherry Compote on Toasted Crostini<br />
Beef En Croute – Mini Beef Wellington with Horseradish Sauce<br />
Smoked Duck with Cherry Compote on Toasted Crostini<br />
Hoisin Pomegranate Glazed Duck Breast on Fried Won Tons
Hors d’Oeuvres<br />
Parmesan Breaded Chicken Bites with Marinara<br />
Plum Glazed Pork Bites<br />
Cheesy Italian Meatball Bruschetta<br />
Caribbean Meatballs with Pineapple and Mango<br />
Mini Lamb Meatballs with Greek Tzatzki Sauce<br />
Old Fashioned Cocktail Franks in a Blanket with Apricot Mustard<br />
Prosciutto – Wrapped Parmesan-Pecan Dates<br />
Asparagus Wrapped in Prosciutto<br />
Pork Meatballs with Ginger in Sherry Orange Sauce<br />
Sweet Potato Pancake topped with a Chorizo Chutney<br />
Petite Red Bliss Potatoes filled with Three Cheese and Ham or Bacon<br />
Blue Cheese & Pecan Tarts with Applewood Bacon<br />
BLT Bruschetta – Applewood Bacon, Lettuce and Tomato<br />
Deviled Eggs with Pancetta and Chives<br />
Sliders<br />
Spice Rubbed Pork Tenderloin with Mango Aioli<br />
Chicken Salad<br />
Thinly Sliced Roast Beef in Au Jus<br />
Raspberry-Chipotle BBQ Pulled Chicken or Pork<br />
Cuban BBQ Pork with Chimichurri Sauce<br />
Mini Reuben Sandwiches on Rye
Seafood Hors d’Oeuvres<br />
Shrimp with Mango Salsa served in “Silver Spoons”<br />
Asian Glazed Salmon with Wilted Spinach<br />
Tostadita with Blackened Grouper, Peach Relish and Sour Cream<br />
Mini-Crab Cakes with a Caper Tarter Sauce<br />
Sautéed Shrimp with Marinated Artichokes and French Goat Cheese Bruschetta<br />
Hoisin Glazed Scallops served in Asian Spoons<br />
Crab Stuffed Shrimp served as a Lollipop with a Coconut Glaze<br />
Warm and Delicious Crab Puffs with Smokey Remoulade Sauce<br />
Creamy Avocado Soup with Lump Crab served in Shot Glasses<br />
Scallops with Glazed Garlic and Champagne Sauce<br />
Sautéed Scallops with a Grilled Pineapple Relish<br />
Marinated Shrimp Cocktail with Traditional Sauce<br />
Bacon Wrapped Scallops with Wild-Flower Honey<br />
Fried Won-Tons with Lime Crab Salad<br />
Smoked Salmon layered on Crostini with Cream Cheese and Capers
Vegetables & Cheese<br />
Cocktail Corn Cakes with Spicy Mango Salsa<br />
Roasted Crudité with Pesto Ranch Dipping Sauce<br />
Roasted New Potatoes filled with an Artichoke and Spinach Dip<br />
Lasagna Toast – Ricotta Layer with Fresh Basil, Tomatoes and Mozzarella<br />
Cheese Filled Tortellini Tossed in Basil-Pesto Sauce<br />
Sweetened Pecan Baked Brie served in Fillo Tarts<br />
Artichoke Heart Fritters with Garlic Butter<br />
Fire Cracker Tofu Spring Rolls with Chipotle-Sweet Sauce<br />
Cheesy Risotto on Edible Spoons<br />
Assorted Cheese and Fruit Display<br />
Twice Baked New Potatoes with Asiago Cheese and Chives<br />
Signature Basil Torte with Gourmet Crackers<br />
Fresh Asparagus drizzled with a fresh herb Verde sauce<br />
Three Cheese Spaetzle Bites<br />
Mango-Cream Cheese Filled Jalapeno Poppers<br />
Caramelized Onion and French Goat Cheese served in Fillo Tarts<br />
Crostini lightly toasted with French Brie and Raspberry Compote<br />
Aged Cheddar and Roasted Pimento Cheese Sandwiches<br />
Cream of Tomato-Basil Soup with Havarti Grilled Cheese served in Shot Glasses<br />
Roasted Sweet Potato & Tomatillo Quesadillas<br />
Wheel of Double Cream Brie with a Warm White Russian Topping with Toasted Pecans<br />
Brie and Apricot Mini Tarts<br />
Spinach and Three Cheese filled in Fresh Mushrooms<br />
Black and Green Marinated Herb Olives with Mozzarella Balls<br />
Roasted Vegetable Cheesecake<br />
Vegetable Frittata Canapé
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