Summer Conference Menus

The following catering menu selections are just a sampling of the options available for summer conferences. Your Conference Dining Coordinator will assist you with menu customization and pricing.

If you are interested in having a catered event on campus during the academic year, please contact the Special Events Catering Office at (805) 893-3320 to determine availability, menu options, and rates. 

Morning and Afternoon Refreshment Breaks

Anacapa Island Break Mission Courtyard Break
  • Organic Regular and Decaffeinated Coffees
  • An Assortment of Organic Teas
  • Orange Juice
  • Sliced Fruit Breads and Breakfast Muffins
  • Choice of Lemonade or Iced Tea
  • Organic Coffees and Hot Teas
  • Assorted Sodas and Bottled Mineral Waters
  • Baskets of Whole Seasonal Fruits
  • Homemade Cookies
  • A Display of Imported and Domestic Cheeses served with Sliced Baguette

Receptions

Afternoon Reception Wine Country
  • Imported and Domestic Cheeses served with Sliced Baguette
  • Olive-Orange Tapenade
  • Grilled Vegetable Platter
  • Homemade Pita Bread with Hummus 
  • Choice of Lemonade or Iced Tea
  • Imported and Domestic Cheeses served with Artisan Breads
  • Chutney and Rustic Tapenade
  • Fresh and Grilled Vegetables served with Homemade Dipping Sauce
  • Belgian Endive Leaves with Boursin Cheese, Smoked Salmon and Fennel
  • Parmesan Crostini with Roast Beef and Horseradish Puree
  • Crispy Pastry Triangles filled with Spinach and Feta Cheese
  • Crisp Cucumber Rounds with Citrus Crab Ceviche
  • Choice of Lemonade or Iced Tea
  • Organic Coffees and Hot Teas
Sundae Special  
  • Choice of Two Locally-Made Ice Creams
  • Homemade Fudge and Caramel Sauces
  • Sliced Strawberries and Bananas
  • Freshly Whipped Cream, Toasted Nuts, and Sprinkles
  • Bottled Spring Water
 
   

Barbecues

Blue & Gold Cliff Side
  • Blue and Gold Corn Tortilla Chips with Homemade Guacamole and Tomato-Serrano Salsa
  • Grilled Squash and Field Green Salad with Feta Cheese and Roasted Pepper Vinaigrette
  • Grilled Tri Tip of Beef and Chicken Breasts with Ancho Chili Sauce (Vegetarian Entrée Provided on Request)
  • Spanish Rice
  • Warm Cheddar Rolls
  • Mexican Chocolate Cake Served with Fresh Berries
  • Choice of Lemonade or Iced Tea and Iced Water
  • Organic Coffees and Hot Teas With Complete Condiments
  • Potato Chips and Onion Dip
  • Tossed Green Salad with Garden Vegetables and a choice of Buttermilk or Italian Dressing
  • Grilled Burgers, Garden Burgers, and All Beef Hot Dogs with all Trimmings
  • Juicy Watermelon Wedges
  • Chocolate Chip and Peanut Butter Cookies
  • Choice of Lemonade or Iced Tea and Iced Water
  • Organic Coffees and Hot Teas With Complete Condiments
   

Youth Special Events

Sack Meal to Go Sands Picnic
  • Fresh Turkey and Cheddar Sandwich on Sourdough Bread
  • Carrot and Celery Sticks
  • Ruffles Potato Chips
  • Homemade Cookies
  • Whole Fresh Fruit
  • Assorted Sodas or Bottled Water
  • Tossed Green Salad with Garden Vegetables and Choice of Ranch or Italian Dressing
  • Barbecued Chicken Breasts
  • Spanish Rice
  • Fresh Watermelon Slices
  • Oatmeal Cookies
  • Lemonade and Iced Water
   

Lunch and Dinner Buffets

Centennial House Lagoon Plaza
  • Green Salad with Cucumber, Carrot Shreds, Cherry Tomato, and Green Goddess Dressing 
  • Grilled Vegetable Sandwich with Roasted Pepper, Portobello Mushroom and Chipotle Hummus on Whole Grain Bread
  • Fennel-Roasted Turkey Sandwich with Thin-Slice Apple, Swiss Cheese on Sourdough
  • Roast Beef, Cheddar, Carmelized Onion and Horseradish Mayo on a Kaiser Roll
  • Kettle Chips
  • Sliced Watermelon
  • Chocolate Chip Oatmeal Cookies
  • Choice of Lemonade or Iced Tea and Iced Water
  • Organic Coffees and Hot Teas
  • Salad of Romaine Hearts with Garlic Croutons, Shaved Parmesan, and Classic Caesar Dressing
  • Traditional Bolognese Lasagna
  • Vegetable Lasagna with Eggplant, Zucchini and Sweet Potato
  • Parmesan Bread
  • Homemade Lemon Bars
  • Sliced Fresh Fruits and Berries
  • Choice of Lemonade or Iced Tea and Iced Water
  • Organic Coffees and Hot Teas
Campus Point Cabrillo Arts
  • Salad of Butter Lettuces, Blue Cheese, Toasted Pecan, Local Cherry Tomatoes and Tarragon Vinaigrette
  • Grilled Salmon with Summer Mint-Parsley-Caper Sauce, served on a Bed of Lentils
  • A Medley of Sautéed Snap Peas, Baby Carrots and Chives
  • Scallion and Corn Rice and Assorted Rolls with Butter
  • New York Style Cheesecake with Berry Compote
  • Choice of Lemonade or Iced Tea and Iced Water
  • Organic Coffees and Hot Teas
  • Salad of Baby Spinach, Cherry Tomatoes, Crumbled Feta, Citrus Vinaigrette
  • Red Wine-Marinated Sliced Filet of Beef with Balsamic Caramelized Onions
  • Herb Roasted Red Potatoes
  • Blanched Green Beans, Crispy Shallots and Lemon Zest
  • Assorted Rolls with Butter
  • Chocolate Amaretto Torte
  • Choice of Lemonade or Iced Tea and Iced Water
  • Organic Coffees and Hot Teas
   

Served Luncheons and Dinners

Grilled Free-Range Chicken Breast with Leek Beurre-Blanc Poached Wild Salmon with Tarragon Pesto
  • Basil Pesto Rice with Pinenuts, Summer Tomatoes and Parmesan
  • Roasted Baby Summer Squashes and Sweet Peppers
  • Assorted Rustic Rolls with Sweet Butter
  • Individual Apple Tartlets with Cinnamon Whipped Cream
  • Served on a Bed of Spinach Salad with Toasted Almonds, Orange Segments, Jicama and Citrus Vinaigrette
  • Assorted Rustic Rolls with Sweet Butter
  • Key Lime Pie with Ginger Cream
Carved Filet of Beef Tenderloin with Pinot Noir Reduction  
  • First course of Organic Mixed Greens with Pinenuts, Manchego, Grilled Peach and Sherry Vinaigrette
  • Entrée accompanied with Whipped Garlic Potatoes and Braised Rainbow Chard
  • Assorted Rustic Rolls with Butter
  • Dark Chocolate Cheesecake served with Organic Mixed Berries