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Menu


President’s Reception
Sunday, February 22



Seared bison carpaccio on fennel raisin
baguette with lingonberry chutney                                

Hazelnut crostini with beet tartare

Individual chicken pot pies

Housemade sausage puffs with rhubarb quince chutney


Dinner at Plains Art Museum
Sunday, February 22


Kalamata olive baguette, focaccia, and ciabatta with shallot
aigres-doux and liver pate

Chestnut, celery root & apple soup with
Hutterite turkey confit

Frisée and apple salad with St. Pete’s blue cheese
and black walnut crostini

Star Prairie trout with wild rice, barley and winter green risotto,
roast Hutterite pork loin stuffed with
exotic mushrooms, bacon morel jus

Ginger pots de crème with local
honey madeleines and pistachio brittle


Breakfast Buffet
Monday, February 23



Oatmeal bar
Sundried tomato basil frittata
Bacon
Sausage links
Peach-filled French toast
Winter fruit platter
Coffee
Cranapple juice

Breakfast Buffet
Tuesday, February 24




Yogurt bar
Rolls, muffins, breads
Cereal bar
Chorizo egg bake
Bacon
Sausage
Honey roasted new potatoes
Omelet bar
Orange juice
Coffee

Scandinavian Heritage Dinner

Tuesday, February 24


Scandinavian cheeses
Jarlsberg
Bondost with caraway
Gjetost
Flatbrod
Scandinavian breads
Smoked whitefish
Pickled herring in wine sauce

Coffee bar

Confetti coleslaw
Cucumber onion tomato salad
Dilled potato salad
Herring salad
Beet walnut chevre salad

Glazed rutabagas
Swedish creamed potatoes
Mashed fall root vegetables
Swedish meatballs
Danish pork tenderloin
Gjetost chicken
Lefse
Pyramid of colossal shrimp and crab claws

Action station
Variation of gravlax cones
Stuffed eggs
Eel in curry sauce

Kransakake
Mini Norwegian almond caramel cakes
Riskreame with raspberry topping
Rommegrot


Studentlife

NACUFS

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