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Buffet Dinner

Buffet dinners are available at the Campus Center. All dinners are served on black plasticware. China service is available at an additional cost. Custom menus can also be designed to meet your specific meals. The following are suggestions to choose from.

Starters (choose either a soup or salad)


Roast Sugar Pumpkin Bisque: a blend of roast sweet pumpkin, onions, potatoes, carrots - pureed and finished with light cream

Hearty Vegetable Minestrone: seasonal vegetables, kidney or cannellini beans, blend of Italian herbs, tomatoes in a vegetable stock

Gallician Garbanzo: a hearty pureed vegetable soup featuring garbanzo beans, carrots, onions, garlic, potatoes, celery, peas, tomatoes, with a hint of cumin and cayenne pepper, red wine vinegar in a vegetable stock


Mediterranean Salad: European greens, grape tomatoes, Kalamata olives, feta cheese, cucumbers, marinated chickpeas with grilled bread. Dressing: chef's suggeston - Greek

Baby Spinach Salad: baby spinach, Red onion, mandarin oranges, toasted sunflower seeds, crumbled bleu cheese. Dressing: chef's suggeston - poppy seed

Tossed Garden Salad: American blend, cherry tomatoes, carrots, cucumbers, peppers, red onion, mushrooms. Dressing: chef's suggeston - Balsamic

Entrée Selections (limited to 2 selections)


London Broil: served with a wild mushroom Madeira sauce

Beef Stroganoff: braised prime beef with button mushroooms simmered in a demi glace and finished with créme fraiche


Pinenut Crusted Chicken: with tomato demi glace and served on a bed of sautéed garlic, kale shallots

Caribbean Chicken: grilled boneless breast of chicken, Caribbean spices, topped with a fruit chutney

Chicken Michelangelo: sautéed boneless breast of chicken, topped with wild mushroom, Swiss cheese, deglazed with dry vermouth


Baked New England Scrod: scrod with lightly seasoned bread crumbs, butter, lemon served with beurre blanc sauce

Ruby Red Glazed Salmon: salmon topped with aa red onion and balsamic chutney and served with lemon sour cream

Berramundi: corn meal crusted berramundi topped with kickin' corn salsa with mustard sauce

Vegetarian Selection

Acorn Squash: stuffed with wild rice, toasted pecans, onions, red & green pepper, and celery

Grilled Vegetable Roulades: zucchini, summer squash, eggplant, peppers, red onion rolled with flat broad noodles, ricotta cheese, plum tomato sauce and topped with tomato and alfredo sauce

Chef’s choice vegetarian pasta


Venetian Dessert Table

Buffet Dessert Choices Cheesecake, apple crisp, chocolate cake and assorted cookies and dessert bars
Served Dessert Choices

Cost per person: $28 (based on a minimum of 25 guests)
Choose additional starter (soup or salad): $2 per person.

All meals come with assorted breads and rolls and Seattle’s Best Coffee. Additional cost for plated dinner based on guaranteed guest count. China service available and is based on menu, type of service and number of guests.

Booking an Event

Catering Policies


Hot Breakfast

Morning Break


Afternoon Break

The After-Affair


Buffet Dinner


Alumnae House

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