MAGGIE’S CATERING

SUMMERS MILL MENU PLAN

CELL: 254-913-1795          FAX/OFFICE: 254-933-7854

EMAIL: peel300@gotsky.com 

    

BREAKFAST SUGGESTIONS

Traditional Scrambled Eggs, Bacon or Sausage, Biscuits, Gravy, Fresh Fruit Salad, Dry Cereal, Milk, Juice, Coffee

Maggie’s –Spinach or Sausage Quiche, Cooked Oatmeal, Fresh Fruit Salad, Raisin Bread, Juice, Coffee Bread, Bagels, Dry Cereal, Milk, Juice, Coffee

Continental – Ham or Turkey, Croissants, Muffins, Cooked Oatmeal, Fresh Fruit Salad, Dry Cereal, Milk, Juice, Coffee

LUNCH SUGGESTIONS

DRINK & LIGHT DESSERT INCLUDED

Spaghetti & Meat Sauce - Tossed Salad, Garlic Toast

Grilled Chicken Salad Potato Soup, Crackers & Dressings

Soup, Salad, Sandwich Choice of Soup (Taco, Vegetable, Potato), Choice of Sandwich (Turkey, Ham, Chicken Salad)

Potato Bar – Chipped Beef, Grilled Chicken, Butter, Sour Cream, Grated Cheese, Tossed Salad

Enchilada Casserole – Southwest Salad, Tostadas

 

DINNER SUGGESTIONS

  DRINK & DESSERT INCLUDED

Creamy Baked Chicken- Garlic Potatoes, Green Beans, Tossed Salad, Dinner Roll

Grilled Chicken Breast- Wild Rice, Steamed Vegetables, Tossed Salad, Dinner Roll

Fried Chicken- Creamed Potatoes, Gravy, Corn On Cob, Tossed Salad, Dinner Roll

Bar-B-Q Brisket & Sausage- Baked Beans, Potato Salad, Cole Slaw, Light Bread

Country Pot Roast- Buttered New Potatoes, Baby Carrots, Tossed Salad, Dinner Roll

Roasted Pork Loin- Whipped Potatoes, Green Beans, Tossed Salad, Dinner Roll

Italian Baked Chicken – Penne Pasta, Cesar Salad, Garlic Toast

Spinach & Artichoke Enchiladas – Black Beans, Spanish rice, Tostadas, Salsa

Beef & Chicken Fajitas - Spanish rice, Refried Beans, Queso, Tostadas, Salsa

Steaks & Fish available upon request

 

Single Meal Plan - $12.50           4 Meal plan - $44.00                  7 Meal Plan - $69.00

2 Meal Plan - $24.00                    5 Meal Plan - $53.00

3 Meal Plan - $36.00                    6 Meal Plan - $62.00

 

Prices may vary up or down according to size and selection of meal.

Payment must be made at beginning of first meal.

Dining halls and times will be assigned according to quantity of group and number of groups listed. Final count must be in within seven days prior to event.

Copyright 2007 © SMRCC, Inc.. All rights reserved.