Gather, eat & stay
Celebrate the season in style! Reserve space now for your upcoming holiday event at the UCLA Luskin Conference Center. Our special 2017 Holiday Menu offers perfect choices, whether you choose an elegant served lunch, festive season-inspired dinner, sumptuous buffet or sparkling cocktail reception, the Luskin Catering team will deliver whatever’s on your list. Our warm and inviting venues are designed to welcome groups of any size – including our Centennial Ballroom and reception area, perfect for holiday dinners, banquets and cocktail receptions.
If you’re coming to the Conference Center for your holiday event, we have a special offer just for you and your event guests. Consider making an evening of it and stay the night in one of our beautifully appointed guest rooms for our “Take the Elevator Home” special. Use promo code ELEV17 to take advantage of our special holiday overnight rate of $149 per night when attending an event at the Luskin Conference Center. Based on availability (blackout dates may apply). Reserve online at: lcc.ucla.edu/elevator.
Make your holiday celebration truly special and one to remember this year! Call the Luskin Catering Team at 855-LCC-UCLA (855-522-8252) today. Don’t delay – holiday dates and spaces are filling up quickly.
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
$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