Serving Virginia’s Independent Schools For Over 35 Years

Sample Menus

Sample Menus


Omelet Station
Chef attended station with omelets made to order. Fillings include; tomatoes, mushrooms, bacon, cheddar, peppers, ham and fresh herbs

Pancake Station
Chef attended station with pancakes made to order. Fillings include; chocolate chips, blueberries, bananas, granola and bacon

Coffee Bar
Flavored coffees served with condiments and biscotti. Condiments include; flavored and regular sugars, sweetener, assorted syrups and creamers

Breakfast Bakery
Assorted breakfast breads and pastries attractively displayed in linen lined baskets

Snack Basket
Attractively displayed baskets filled with assorted dry snacks

Cereal Bar
Granola, individual cereal & milks or yogurt parfaits

Chef’s selection of freshly prepared quiche. Choice of vegetarian & meat options served with mixed greens and dressing


Gourmet Box Lunches
Our selection of premium sandwich choices served with chips, fruit, side salad and a treat

- Firehouse Roast Beef
- Farmhouse Turkey
- Cuban Ham
- Balsamic Vegetable
- Tuscan Tuna

Entree Salads
Gourmet salads that are a full meal in themselves

- Asian Sesame
- Italian Chef
- Collegiate Cobb
- Mesquite Chicken
- Chicken Caesar

Hot Entrees

Mushroom dusted salmon filet, asparagus risotto, grilled fennel and smoked tomato crème

Salmon topped with fresh lump crab meat and prosciutto enveloped in puff pastry, served over braised northern beans, vegetables and spinach

Roasted chicken breast stuffed with wild rice, cranberries and blue cheese, green beans, roasted new potatoes and demi

Chicken Saltimbocca stuffed with swiss and ham, served with grilled asparagus and erved with a seven grain blend

Roasted pepper crusted beef filet, garlic smashed potatoes, sauteéd broccoli and rosemary au jus

Seared medallions of tenderloin served over a horseradish potato cake with wilted greens and a blue cheese demi

Mushroom strudel stuffed with sautéed mushrooms, garlic, herbs and parmesan served with grilled asparagus and a whole grain mustard sauce

Roasted eggplant bowl stuffed with ratatouille and served with creamy herbed orzo

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