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Lunch Buffets

Choose Two Salads

  • Tossed garden salad
  • Creamy Dijon potato salad
  • Caesar Salad
  • Seasonal fresh fruit salad
  • Broccoli and cheddar salad
  • Spinach salad
  • Marinated tomatoes with peppers and onions
  • Tomato basil gemelli salad

The All Carnegie Mellon

choose two entrees

Romano Crusted Chicken
Topped with plum tomato basil chutney sauce.

Cod & Shrimp Scampi
Baked cod with garlic herb bread crumbs and sauteed scampi baby shrimp.

Roasted and Sliced Peppered Sirloin Beef
With a savory mushroom red wine sauce.

Lasagna Pasta Roulade
Stuffed with sauteed baby spinach, creamy ricotta, mozzarella, and Parmesan cheese. Served with roasted red pepper sauce.

Roasted Red Pepper Alfredo Pasta
Penne pasta in a creamy, robust, roasted red pepper Alfredo sauce with shaved Asiago cheese. Garnished with artichoke quarters.

Pasta Provencal
Gemelli pasta with lite tomato basil sauce of mushrooms, plum tomatoes, garlic, and artichokes.

Classic Chicken Piccata
Boneless breast of chicken with white wine lemon caper sauce.

Teriyaki Glazed Chicken Breast
Teriyaki marinated and sauteed boneless breast of chicken glazed with soy ginger sauce. Garnished with pineapple and green onions.

The Carnegie Mellon Classic

choose two entrees

Beef Bourguignonne
Classic dish of tender beef tips with a mixture of domestic and wild mushrooms in a rich merlot wine sauce.

Lemon Butter Chicken
Sauteed boneless breast of chicken served with lemon butter beurre blanc sauce. Garnished with sauteed leeks, lemons, and fresh plum tomatoes.

Apple Jack Roughy
Orange Roughy marinated with a touch of sweet Apple Jack mustard dressing, coated with fresh bread crumbs, baked and served with apple confit.

Roasted Hunter Pork Loin
Infused with garlic rosemary rub, and served with hunter sauce of tomato and shallots. Garnished with mini croutons.

Orecchiette Pasta
Sauteed with Fragrant Fennel
Topped with roasted yellow peppers and wild mushrooms in a creamy lemon veloute sauce.

Mediterranean Pollo
Marinated and grilled boneless breast of chicken with sauteed Mediterranean antipasto ragout of artichokes, tomatoes, roasted garlic, white beans, feta cheese, and olives. Served with Sambuca spinach.

Seared Salmon with
Coconut Spinach
Salmon marinated in soy, sesame, and ginger, seared golden and glazed with marinade. Served with sauteed creamy coconut spinach.

Choice of 2 salads, two entrees, and chef's choice of vegetable and starch to best complement your meal
***All entrees are served with rolls & butter, coffee service, and one dessert selection

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