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.

goat cheese with fig & pear gastric, smokey blue cheese & beet relish, Prairie Breeze, fall spiced walnuts, Amana pfefferwurst sausage, and seasonal fruits.

served with cold caramel dip

served on crostinis

vegan Boursin cheese, pickled carrots, fresh red peppers and cucumbers in a spinach wrap

with garlic toast crumb topping

goat cheese and cranberry

with pineapple and macadamia nuts on Hawaiian roll

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

maple honey drizzle

drizzeled with ranch

jumbo shrimp tossed in Korean Gochujang sauce, wrapped in crispy wonton.  Served with minted basil dipping sauce

with marinara and pesto dipping sauces

Cold, Hot, and Party Hors D'Oeuvres

All items are subject to a 20% service charge.

smoked salmon, cream cheese and capers in a phyllo cup

wrapped in prosciutto

Select two sandwiches:

Chicken salad with grapes and almonds.

Turkey with Italian mayonnaise.

Caprese with roasted garlic aioli.

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 red pepper, baby bakers, and dijon cream sauce.

Served with mongolian BBQ sauce.

Brie and raspberry jam in phyllo dough.

Mini hashbrown with ham and mornay sauce.

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.

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

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

Housemade hummus with crispy chickpeas, marinated cucumbers, smokey carrots, date chutney, feta & zatar - V
Served with pita crisps

With kalmata olives and caramelized onions. Served with pita chips or gluten-free crostinis.

Served with tortilla chips.

Served with tortilla chips.

Served with tortilla chips.

Served with tortilla chips.

Hors D'Oeuvres 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 50 per minimum. A $200.00 chef fee will apply.

Served with rolls and horseradish cream.

This station requires a 50 per minimum.
This station requires a 25 person minimum.
This station requires a 25 person minimum.

Mac & Cheese

Served with the following toppings:

Whipped butter.

Sour cream.

Chopped chives.

Pecans.

Bacon crisps.

Cheddar cheese.