It's Beginning to Look a Lot Like Holiday Planning Season!
Don’t let all the pool parties and barbecues on your calendar distract you — it is time to start planning those celebratory, end-of-year festive gatherings!
The UCLA Luskin Conference Center’s warm and inviting venues are designed to welcome groups of any size – including our Centennial Ballroom and reception area, which are perfect for holiday dinners, banquets and cocktail receptions.
Celebrate the Season in Style
The Luskin Catering team is offering a special 2018 Holiday Menu with enticing selections, whether you choose an elegant served lunch, season-inspired dinner, sumptuous buffet or sparkling cocktail reception.
Make this year’s holiday celebration one to remember by calling the Luskin Catering Team at 855-LCC-UCLA (855-522-8252) today. Don’t delay — holiday dates and spaces are filling up quickly.*
*Based upon availability. Blackout dates may apply.
Make an Evening of It
Consider making an evening of it and invite your guests to stay the night in one of our beautifully appointed guest rooms with the “Take the Elevator Home” special.
Use promo code ELEV18 to take advantage of our special holiday overnight rate of $149 per night when attending a special holiday celebration event at the Luskin Conference Center. Please note that special restrictions do apply and this rate is based upon availability.
HOLIDAY MENU
PASSED BITES
Priced per piece. Minimum of 36 pieces each appetizer.
- Pipette Shrimp Cocktail — $5.50
- Harissa Rubbed Petite Lamb Lollipops — $6.00
- Mini Spanakopita — $4.25
- Olive Tapenade and Burrata on Crostini — $4.00
BUFFET
Priced per person. Minimum of 30 people.
Lunch Buffet — $47.00
Dinner Buffet — $65.00
- Artisan Bread and Flavored Butter
- Pumpkin Hummus with Cinnamon Pita
- Matzah Ball Soup
- Carrot Ginger Soup
- Fall Panzanella — Roasted acorn squash, country bread, Kalamata olives, basil, tomatoes, red onions, cucumbers, oregano, romaine, red wine vinaigrette
- Roasted “Irigoyzu Farms” Butternut Squash Salad — Garnet and golden baby beets, shallots, spinach, toasted hazelnuts, sherry vinaigrette
- Couscous & Pita Chip Salad — Dried apricots, toasted almonds, parsley, mint, tomatoes, red onions, lemon juice, olive oil, arugula
- Braised Short Ribs — Lemon sumac aioli, sun-dried tomato jus
- Oven Roasted Chicken — Kale, pear and walnut risotto, pan juices
- Nueske’s Bacon Wrapped Jumbo Prawns — Served with Parmesan polenta, Romesco sauce. Prawns can be substituted for Sustainable Local Fish.
- Robuchon Style Potatoes — Creamy mashed potatoes with butter and cream, thyme, rosemary gravy
- Greek-style Dressing — Kalamata olives, fresh oregano, goat cheese, crushed red peppers, sun-dried tomatoes, sourdough bread
- Penne All’Amatriciana (vegetarian option available) — San Marzano tomatoes, guanciale, pecorino Romano
- Green Beans — Toasted tomatoes, garlic
- Roasted Curry Cauliflower — Almonds, scallions, golden raisins, cranberries, mint, chopped parsley
- Praline Bûche de Noël — Thin chocolate roulade, hazelnut buttercream, meringue mushrooms
- Pumpkin Cream Tart — Rich pumpkin mousse inside a butter shell, whipped cream
- Baklava — Pistachios and walnuts, herbed honey syrup
- Lemon & Praline Tarts — Creamy lemon and praline in a butter shell
ENHANCEMENTS FOR THE BUFFET
Priced per person.
- Chef Carved Turkey Roulade — $25.00
Minimum of 40 people. Optional chef attendant fee $185.00.
Stuffed with cornbread and pomegranate. Served with thyme and rosemary gravy, lemon sumac aioli, walnut aioli, cranberry chutney field greens salad and grilled seasonal vegetables, white balsamic vinaigrette
- Chef Carved Beef Wellington — $32.00
Minimum of 30 people. Optional chef attendant fee $185.00.
Served with horseradish sauce, smoked tomato hollandaise, roasted garlic mayo, field greens salad and grilled seasonal vegetables with white balsamic vinaigrette
- Chef Prepared Butternut Squash Gnocchi — $22.00
Minimum of 30 people; Chef attendant required at $185.00 per 75 people.
Brown butter, sage. Served with crispy sourdough, field greens salad and grilled seasonal vegetables with white balsamic vinaigrette
SERVED LUNCH & DINNER
Price varies based on entrée selection. Minimum of 15 people.
- Winter Salad — Red oak, green oak lettuce, preserved lemon, roasted pumpkin, mint, Spanish sherry vinaigrette
- Little Gem Lettuce — Fresh mozzarella, Marcona almonds, pickled red peppers, heirloom tomatoes, chive vinaigrette
- Poached Pear and Arugula Salad — Shaved Pecorino, pumpkin seeds, shallots, honey roasted pecans, basil dressing
Lunch entrées have smaller protein portions.
- Pan Roasted Chicken Breast — Lunch $46.00; Dinner $60.00
Garlic rosemary polenta, roasted winter squash, braised Italian black kale, Marsala gravy - Local Pacific Rockfish — Lunch $47.00; Dinner $69.00
Harissa vegetables featuring romanesco, cherry tomato, carrot cumin puree, lemon oil - Grilled Beef Loin — Lunch $47.00; Dinner $69.00
Yukon gold potato puree, olive tapenade, roasted fennel, blistered heirlooms baby tomatoes, cilantro pesto
- Pumpkin Cream Tart — Rich pumpkin mousse inside a butter shell, whipped cream
- Panna Cotta — Vanilla cream with cranberry compote
- Lemon & Praline Tarts — Creamy lemon curd, decadent praline in a butter shell
Á LA CARTE DESSERTS
$36.00 per dozen
- Holiday Gingerbread Cookies
- Praline Bûche de Noël — Thin chocolate roulade, hazelnut buttercream, meringue mushrooms
- Baklava — Pistachios and walnuts, herbed honey syrup
- Lemon & Praline Tarts — Creamy lemon and praline in a butter shell