The University of Iowa

Small Plates to Enhance Your Experience

Choose from a variety of small plates to enhance any dining experience. 

Seasonal Hors D'Oeuvres

Fall & Winter seasonal menu available from September through February. All items are subject to a 20% service charge.

Rosemary polenta crisp with smoked shaved beef, blue cheese spread and caramelized onion jam - GF

Cucumber disk with mustard cream cheese, smoked salmon and capers - GF

Mini tarts with savory cheese filling and port wine fruit compote.

Sauteed brussels sprouts with chili garlic slaw and toasted almonds on polenta crips - GF

Carrot marmalade swirled with tangy yogurt.  Topped with savory roasted beets and apples. 

Served with cinnamon and sugar pita crisps.

Fall & Winter seasonal menu available from September through February. All items are subject to a 20% service charge.

Crispy cinnamon wonton filled with roasted fall squash & goat cheese

Sausage in a blanket with beer cheese dip

Chicken and braised fennel empanada with whipped feta.

Filled with chicken, shrimp and andouille sausage. 

Served with Cajun aioli.

Cream cheese, sour cream, mozzarella, marinara, and herbs.  Served with pepperoni or sausage.

Served with flatbread crisps and gluten-free crostinis.

Cold, Hot, and Party Hors D'Oeuvres

All items are subject to a 20% service charge.

Served with marinated artichoke, olive, provolone, roasted red pepper and pesto marinated mozzarella.

Vanilla roasted pears and tart apples over goat cheese mousse in a tartlet. 

3 pieces per kabob.

Select two sandwiches:

Chicken salad with grapes and almonds.

Turkey with Italian mayonnaise.

Caprese with roasted garlic aioli.

Select one sandwich:

Sliced beef with wasabi cream, tomato & greens.

Chicken, bacon, cheddar & ranch with tomato & greens.

Caprese with roasted garlic aioli - Vegetarian

All items are subject to a 20% service charge.

Souvlaki rubbed Greek skewer with zucchini, red pepper, and mushroom. Served with tzatziki sauce.

Served with ranch and blue cheese dip.

Served with spicy raspberry dip.

Served with red pepper, baby bakers, and dijon cream sauce.

Served with mongolian BBQ sauce.

Caramelized onion, fennel, and provolone cheese sandwich on sour dough.

Brie and raspberry jam in puff pastry.

Roasted pepper and asiago stuffed mushrooms.

Select from:

Spinach and cheese.

Sundried tomato.

A small tray serves 25 guests and a large tray serves 75 guests.

Served with stone ground mustard, raspberry jam, mini sweet pickles, sliced baguettes, and crackers.

Assorted sliced domestic cheeses and crackers.

Served with tortilla chips.

Pepperoni, salami, summer sausage, cheddar, havarti, and pepper jack.

Served with an assortment of crackers.

Assortment of pineapple, cantaloupe, grapes, strawberries, and honeydew with yogurt dip.

Assortment of papaya, kiwi, mango, berries, and pineapple.

Assortment of broccoli, cauliflower, carrots, celery, and cherry tomatoes with ranch dip.

Assorted grilled vegetables with housemade hummus.

With kalmata olives and caramelized onions. Served with grilled pita.

Served with bread cubes and tortilla chips.

Served with tortilla chips.

Served with tortilla chips.

Served with tortilla chips.

Served with a trio of mustards: honey mustard, stone ground mustard, and yellow mustard.

Meatlovers.

Hawaiian and tuscan chicken.

Cheese, pepperoni, sausage, and veggie lovers.

Hors D'Ouevres Stations

Select 3 stations in place of a dinner for your guests. 

All stations are subject to a 20% service charge. Additional charges may apply for less than three stations. You may also add on the following sliders for $5.00 per person: Meatball hero with mozzarella on mini hero bun, smoked pepper chicken with bacon, avocado ranch and mixed greens, BBQ pulled pork with onion straws and coleslaw, and grilled mini cheeseburgers with lettuce, tomato, onion, ketchup, and mustard.
This station requires a 25 person minimum.
This station requires a 25 person minimum.

Pico de Gallo.

Pineapple salsa.

Roasted tomato salsa.

*Add an on-site fresh-made guacamole action station for $3.00 per person plus $100.00 chef fee.

This station requires a 50 per minimum. A $200.00 chef fee will apply.

Served with mini pretzel rolls and horseradish cream.

This station requires a 50 per minimum.
A $200.00 chef fee will apply.

Select two of the following options:

Traditional caesar salad in garlic bread bowl.

Thai cashew chopped salad.

BLT and fries salad.

Roasted shrimp with mango and strawberry citrus dressing.

Grilled vegetable platter with house-made hummus. (This is a vegetarian item)

Bruschetta dips: roasted garlic herbs and artichokes, tomato basil, and roasted mushroom and herbs. (This is a vegetarian item)

Crostini and assorted artisan breads.

Manchego and prosciutto grilled cheese.

Patatas bravas with garlic aioli. (This is a vegetarian item)

Paella arancini with saffron tomato sauce.

Served with the following toppings:

Whipped butter.

Honey butter.

Sour cream.

Chopped chives.

Pecans.

Bacon crisps.

Cheddar cheese.

You are able to add on the following toppings for $2.00 per person.

Beef fajita.

Queso blanco.

Fried jalapenos.

Onion strings.

You are able to add on the following toppings for $3.00 per person.

Pot roast with port wine demi.

Roasted brussels.

Steamed broccoli.

Blue cheese butter.