Our chefs have designed a menu meant to cater to the wide variety of events that take place at the Overture Center. We offer a fresh, vibrant selection of options, and we can help you plan a unique, delicious menu that’s perfect for you and your special occasion.
Download menu or browse sections below.
Available Monday-Friday between 11:00 am-2:00 pm. Limit of two selections. Coffee service included. Pricing may be adjusted for groups of 25 people or less.
Grilled chicken, mixed greens, broccoli, green onions, julienned peppers, mandarin oranges, bean sprouts, and fried wontons with an roasted sesame vinaigrette.
Sliced and grilled chicken on romaine lettuce topped with house-made croutons, Parmesan cheese, served with Caesar dressing.
Grilled flank steak marinated in an orange chili sauce, mixed greens, roasted corn, roasted red peppers, grilled tomatoes, and seasoned tortilla strips; served with cilantro-lime vinaigrette and chipotle ranch dressings.
Grilled top sirloin steak, bacon, blue cheese, chopped tomatoes, roasted potatoes, over a bed of romaine lettuce; served with choice of dressing.
Blackened salmon, mixed greens, sun-dried cherry tomatoes, queso fresco, served with an avocado-ranch dressing.
Roasted beets, quinoa, crumbled goat cheese, and pistachios over mixed greens; served with a red wine vinaigrette.
Plated Sandwiches . . . 16
Choice of two sandwiches and two sides.
Spicy chicken strips, lettuce, blue cheese spread, and shredded carrot in a tortilla.
Blackened grilled chicken strips, lettuce, shredded Parmesan cheese, Caesar dressing, and tomatoes in a tortilla.
Pecan and cranberry chicken salad with arugula on toasted sourdough bread.
Salami, prosciutto, provolone cheese, olive tapenade, red onion, leaf lettuce, and whole grain mustard on a ciabatta bun.
Sliced roast beef, provolone cheese, arugula, with choice of caramelized onion spread or roasted garlic aioli on sourdough bread.
Sliced turkey, cheddar cheese, tomatoes, leaf lettuce, and bacon-apple marmalade on a ciabatta bun.
Grilled zucchini, yellow squash, red onion, roasted red peppers, pepperjack cheese with carrot turshi and leaf lettuce on focaccia bread.
Grilled portobella with roasted red peppers, goat cheese, and pesto on a ciabatta bun.
Grilled and sliced chicken breast, bacon, lettuce, tomato, and garlic mayo stuffed in a pita pocket.
Hummus, grilled yellow zucchini, feta, tomato, and spinach stuffed in a pita pocket.
Artichoke hearts, chickpeas, sun-dried tomatoes, olives, garlic, and Parmesan cheese tossed with spinach and rotini pasta.
Sweet potatoes, chickpeas, crumbled feta, mixed greens tossed in a cilantro mayo.
Chopped cherry tomatoes, fresh corn, mozzarella balls, scallions and campanelli pasta tossed in an avocado dressing.
Orzo pasta, cherry tomatoes, and cucumbers, tossed in a lemon-garlic olive oil.
Roasted broccoli, sun-dried tomatoes, shredded carrots, and rigatoni pasta, tossed in olive oil.
Tortellini, cherry tomatoes, cucumber, and olives, tossed in an Italian dressing.
All hot-plated luncheons include a pre-set salad of mixed greens and choice of two dressings
Served with choice of sauce: Lemon, Honey, Thyme Sauce Spiced Apricot Glaze Pesto Cream Sauce Black Bean, Corn, Tomato Salsa
Grilled boneless chicken breast, topped with a BBQ sauce; served with a grilled pineapple garnish.
Sliced beef topped with celery, onion, carrots, and brown beef gravy.
With a sriracha ketchup glaze; served sliced.
Served with choice of a peppercorn apricot glaze or cherry-apple chutney.
Seared salmon topped with a fresh fruit salsa.
Panko-crusted salmon filet, served with a lemon cream sauce.
Cavatappi pasta with basil-pesto cream sauce topped with sliced chicken and Parmesan cheese; grilled tofu for vegetarian option.
Grilled Cajun Chicken, sausage, red peppers, mushrooms, and rigatoni pasta in a spicy tomato sauce.
Grilled mushrooms, red and yellow bell peppers, roasted Brussels sprouts, cavatappi pasta in a light garlic cream sauce. Add sauteed shrimp for $3.
Sliced and Fried eggplant, layered with ricotta, Parmesan, and mozzarella cheese. Served with marinara and rigatoni pasta.
(choose one vegetable and one starch)
Glazed Carrots Green Beans Roasted Vegetables Roasted Cauliflower Roasted Brussels Sprouts and Sweet Potatoes (counts as both vegetable and starch selection)
Herb-Roasted Red Potatoes Jasmine, Wild Rice, and Craisin Pilaf Garden Vegetable Rice Seasoned Mashed Potatoes Mashed Sweet Potatoes
Sandwich Buffet . . . 19
25 person minimum. Includes three sandwiches, tossed salad, and pasta salad (3 oz. portion).
Lunch Buffet . . . 22
50 person minimum. Buffet includes a choice of two entrées (4 oz. portion of each) and two sides (3 oz. portion of each), a mixed green tossed salad, and choice of two of the following dressings: French, Ranch, Parmesan Peppercorn, Balsamic Vinaigrette, or Raspberry Vinaigrette.