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Large Lunch & Dinner Parties
The Palladium can accommodate groups from 15 to 250 guests for meals. Listed below are some of the menu options and prices. For smaller groups (fewer than 20 guests) we usually restrict menu selections to the current Palladium lunch and dinner menus. PRICES | A LIST | B LIST | C LIST |
In warm weather, the outdoor terrace can be incorporated into your plans, and there are other locations in the immediate campus area as well. Price List for Large Lunch and Dinner PartiesThe following prices are based on a pre-arranged menu for groups of 20 guests or more, for a 1 _ to 2 hour event for a lunch or a 2 to 2 _ hour event for dinner. This includes a variety of possible menu choices, with a few items being available only seasonally. For groups of less than 20, we recommend our options for small lunch parties, which include selections from our current a la carte menus. The following prices do not include sales tax or the service charge, which is 18% in the main dining room and in all private rooms. Prices (click here for fine print)
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Additional entree choices are only possible at an additional charge, however, we are able to accommodate the occasional diner with specific dietary requests; for instance, providing a vegetarian or low sodium alternative. Additional appetizer and salad courses are welcomed at an additional cost. Due to vagarities of the marketplace, there may be a surcharge on some of the items at certain times of the year, particularly seafood. If the customer prefers, we can find a substitution, rather than raise the price. Wine with dinner: We have an extensive list of bottled wines starting at $20 per bottle, and most of our wines are less than $30/bottle. Alternatively, our “house” Cabernet Sauvignon and Chardonnay are available for $6 per guest. Before Dinner: You can have a brief (30-45 minutes) pre-dinner period with house wine, mineral water, cheese and crackers for $8 per guest. We also have an extensive selection of hors d’oeuvres. In addition to the above, there may be charges for room rental, special equipment, decorations and possibly additional service charges depending on the specific party arrangements such as bar service and event length. |
Entree Suggestions for Catered Parties
PRICES | A LIST | B LIST | C LIST | BACK to TOP
A List
- Chicken Simca with Mushrooms, Olives in a Rich Herb Sauce: with Garlic Toasted Croutons
- Boneless Chicken Breast with Apricots, Bourbon and Pecans
- Grilled Marinated Chicken Breast with Honey-Lime Dipping Sauce
- Center Cut Pork Chops Stuffed with a Mushroom Duxelle
- Aglio Olio with Broccoli, Artichoke Hearts, Sundried Tomatoes, Pesto and Linguine
- Wild Mushroom Pasta
- Bay Scallops Served with a Sauce of Fresh Lemon Thyme, Parsley and Garlic
- Honey-Nut Dijon Chicken
- Cajun Chicken and Scallops with Red and Green Peppers Served with Our Own Pasta
- Lime Marinated Pork En Brochette Roasted With Red Onion and Served with Apple Chutney
- Bay Scallops Served with a Sauce of Mushrooms, Fresh Tomato, Ripe Olives, Basil and Orange
- Chicken Breast Rolled and Stuffed with Spinach, Fresh Herbs and Ricotta Cheese
- Homemade Fettucini with Fresh Salmon and Dill in a Light Lemon Cream Sauce
- Medallions of Pork with Brandied Peach Sauce
PRICES | A LIST | B LIST | C LIST | BACK to TOP
B List
- Classic Chicken and Shrimp Jambalaya with Rice and Red Beans
- Cornish Game Hen with Fruit and Nut Stuffing
- Grilled Garlic Shrimp with Olive Oil and Fresh Basil Served with Angel Hair Pasta
- Rosemary Chicken with a Sausage and Cornbread Stuffing
- Chicken in Her Hat Served in Puff Pastry with a Mushroom Tarragon Cream Sauce
- Chicken Breast Framboise with Fresh Raspberries, Shallots and White Wine
- Mexican Spiced Chicken in Phyllo
- Filet Tips Madeira
- Manchamantal Pork Served with a Sweet and Spicy Sauce of Pineapple and Jalepeno
- Cioppino with Mussels, Shrimp, Bay Scallops and Calamari in a Fragrant Broth
- Turbans of Flounder Poached in Saffron and White Wine
- Boneless Chicken Breast Served with a Dijon Mushroom Cream Sauc
PRICES | A LIST | B LIST | C LIST | BACK to TOP
C List
- Charbroiled Tuna Brushed with Pesto Served with Vegetable Risotto
- Lamb Chops San Sebastian in a Light Sauce of Champagne and Fresh Herbs
- Boneless Panseared Duck Breast Served with a Chambord Sauce
- Grilled Swordfish with Tarragon Butter and Primavera Orzo Pasta
- Red Snapper Steamed in Parchment with Lemongrass and Ginger Butter
- Fresh Poached Salmon Filet with Lime Hollandaise
- Beef Filet Served with a Variety of Sauces-Bearnaise, Horseradish Whipped Cream, Zinfandel Herb, Mushroom Marsala or Provencal Sauce
- Seafood Skillet with Shrimp, Scallops and Swordfish in a Tomato Broth
- Grilled Marinated Lamb Chops Served with a Sour Cherry Sauce
- Coconut Beer Battered Shrimp Served with a Warm Apricot Dipping Sauce
- Creole Crabcakes with a Remoulade Sauce
- Mahi Mahi Served with a Soy Lime Ginger Sauce
- Breaded Sea Bass Served with Cajun Mayonnaise
- Roast Prime Rib of Beef Served with Horseradish Cream Sauce
- Grilled Salmon Served with Pineapple Saffron Coulis and Couscous
- Medallions of Veal Sauteed and served with a sauce of Peppercorns, Red Wine and Fresh Rosemary
- Flounder Stuffed with Fresh Lump Crab with Lobster Sauce
- Grilled Boneless Duck Breast with Seasonal Fruit Chutney
- Veal Stuffed with Zucchini, Ham, Mushrooms and Fresh Herbs
- Chilean Sea Bass Steamed in Parchment and Served with Fresh Pineapple
Salsa
PRICES | A LIST | B LIST | C LIST | BACK to TOP