Secchia Banquets and Catering Menu

Beverages and Snacks | Continental Breakfast | Hot Breakfast Buffet | Luncheon Buffet | Plated Luncheon | Plated Entrée Salad | Gourmet Box Lunches | Appetizers and Snacks | Dinner Buffet | Plated Dinner | Rules and Regulations | 

Beverages and Snacks

Includes disposable and compostable tableware.
Linen and china available upon request for additional $2.50 per person.

Water service $.50

Without food service.

Hot Tea, Regular & Decaf Coffee

  • Pump Pot (Serves 8) $14.00
  • Gallon (Serves 12) $20.00

Hot Cider or Hot Chocolate

  • Pump Pot (Serves 8) $12.00
  • Gallon (Serves 15) $18.00

Cold Beverages

(Price per gallon—Serves 12)

  • Fruit Punch $18.00
  • Lemonade $18.00
  • Iced Tea $18.00
  • Sparkling Citrus Punch $20.00
  • Fruit and Fresh Herb Water $18.00
  • Assorted Coke® Products $1.50
  • Dasani Water $1.50 each
  • Sparkling Dasani Water $1.50

Snacks

  • Coffee Cake or Mini Muffins $1.50
  • Assorted Cookies or Brownies $1.50
  • Chips and Salsa $1.50
  • Hummus and Pita chips $1.50
  • Seasonal Fresh Fruit $2.50
  • Cheese and Crackers $2.50
  • Crudité $2.50
  • Seasonal Fruit, Cheese and crackers $3.00
  • Granola Bars $1.50
  • Assorted Potato Chips (individual bags) $1.50
  • Mini Pretzels (individual bags) $1.50
  • Popcorn (individual bags) $1.50 Trail Mix $1.50
  • Assorted Mini Sweets (3 pieces) $2.00

Continental Breakfast

Includes Ferris Coffee & Nut Coffee Company products and disposable and compostable tableware.
Linen and china available upon request for additional $2.50 per person.
Priced per person—Minimum of 10 people
Offered between 7 and 10:00 a.m.

Just Coffee $2.50

Iced water, hot tea, regular and decaf coffee.

Traditional Continental $5.50

Assorted breakfast pastries, butter and jams; iced water, hot tea, regular and decaf coffee.

Morning Glory $6.50

Assorted breakfast pastries, butter and jams; fresh fruit display; iced water, orange juice, hot tea, regular and decaf coffee.

Healthy Start $8.00

Assorted breakfast pastries, butter and jams; yogurt, homemade granola, fresh fruit, and hard-boiled eggs; iced water, orange juice, hot tea, regular and decaf coffee.

Ala Carte Breakfast Options

(Available with Continental or Hot Buffet Options)

  • Yogurt $1.30
  • Orange Juice $1.00
  • Assorted Bottle Juices $1.75
  • Hand Fruit $1.00 ea./per person
  • Fresh Fruit Cut $1.50
  • Homemade Granola $1.50
  • Bagels with Cream Cheese $2.00
  • French Toast $2.00
  • Hard Boiled Eggs $1.00 ea./per person
  • Biscuits & Sausage Gravy $2.50
  • Homemade Quiche $3.00
  • Refresh of Coffee, Tea and Decaf $1.50

Hot Breakfast Buffet

Includes Ferris Coffee & Nut Coffee Company regular and decaf coffee; hot tea,
orange juice and ice water; linen and china service.
Priced per person—Minimum of 20 people
Offered between 6:30 and 10 a.m.

Buffet will be removed after one hour.

All-American $11.50

Your choice of:

  • Bacon
  • Sausage

Served with scrambled eggs, breakfast potatoes; assorted breakfast pastries, butter and jams; and fresh fruit.

Fountain Street $12.50

Your choice of:

  • French toast with warm maple syrup or french toast casserole
  • Scrambled eggs or breakfast strata
  • Sausage - pork or turkey, bacon or sliced ham (please choose one)

Your choices will be served with breakfast potatoes; assorted breakfast pastries, butter and jams; and fresh fruit.

Executive Breakfast

Choose two $13.50        Choose three $14.50

  • Chef’s choice quiche
  • Grilled or roasted vegetables; mushrooms, zucchini, tomatoes 
  • Egg Benedict
  • Egg and vegetable casserole
  • Baked French toast
  • Pancakes
  • Spinach and cheese shirred (baked) eggs
  • Breakfast taco
  • Tofu scramble
  • Crepes with smoked salmon or fruit
  • Scrambled eggs
  • Bacon, sausage or grilled ham (please choose two)

Your choices will be served along with fresh fruit and yogurt parfait.

Luncheon Buffet

Includes fresh bread and butter, dessert, iced tea, lemonade and water.
Priced per person—Minimum of 20 people
Offered between 11 a.m. and 2 p.m.
Lunch will be served for one hour and then removed.
Coffee service is an additional $1.00 per person.

American Bistro $14.00

Assorted sandwiches made with sliced deli meats, roasted vegetables, tuna salad and chicken salad.
Served with whole grain mustard and aioli on the side. Accompanied by homemade soup, green salad and fruit salad.

Italian $15.00

Choose two: chicken picatta, chicken Parmesan, homemade meatballs with marinara sauce, eggplant Parmesan, meat or vegetable lasagna

Served along with herbed pasta, roasted seasonal vegetables, mixed green salad with balsamic vinaigrette and warm garlic bread.

Build Your Own Salad $11.00

Assorted fresh greens, grilled chicken, shredded cheese, hard boiled eggs, homemade croutons, three gourmet dressings, and five assorted seasonal toppings.

  • Add soup for $2.00

Southwestern $15.00

Your choice of: grilled chicken or ground beef

Served with warm flour tortillas, sautéed peppers and onions, refried beans, chips and salsa, fruit salad and assorted toppings.

  • Add shrimp or fish for $2.00

Build Your Own Sandwich $11.00

Choose three: sliced ham, turkey, roast beef, salami,chicken salad or tuna salad

Served along with assorted gourmet breads, sliced cheeses, lettuce, tomato, onion, homemade pickles, olives and a basket of potato chips.

  • Add soup for $2.00
  • Add salad for $1.50

Polish Feast $15.00

Stuffed cabbage or sweet peppers, roasted or mushed potatoes, pork or chicken cutlet, kraut or coleslaw and seasonal vegetables.

ATC Grill $14.00

Grilled all-beef hot dogs, hamburgers, and vegetables
Served along with homemade potato or pasta salad, chips, and appropriate condiments.

Market $15.00

Allow our chefs to create a unique meal utilizing the freshest ingredients based on the seasons.

Market menu includes: one entrée, two sides, and two salads.

Caribbean $15.00

Your choice of: jamaican jerk chicken or pork loin served with caramelized pineapple relish; coconut rice or cinnamon and garlic roasted sweet potatoes

Served along with sautéed vegetables, fresh salad, and golden fried plantains with tropical fruit salsa.

  • Add coconut shrimp for $2.00

GR BBQ $15.00

Your choice of: BBQ beef brisket or BBQ chicken

Served with homemade mac and cheese, balsamic glazed vegetables, cornbread muffins, coleslaw or green salad.

Plated Luncheon

$17.50 per personMinimum 12 people
Includes one salad of your choice; homemade rolls/bread and butter; iced tea, lemonade, water; and chef’s choice plated dessert.
Coffee service is an additional $1.00 per person.

Salads

Summer Berry Salad—Artisan greens, pickled radishes, fresh berries and smoky spiced almonds and shaved Parmesan with citrus vinaigrette.

Mediterranean—Baby spinach, feta cheese, kalamata olives, cherry tomatoes, diced cucumber and toasted pinenuts with lemony roasted garlic dressing.

Michigan—Mixed greens, julienned apples, dried cherries, walnuts and bleu cheese with raspberry vinaigrette.

Caesar—Crisp romaine, shaved Parmesan cheese, homemade croutons with Caesar dressing.

Autumn—Mixed greens and assorted roasted fall vegetables served with maple vinaigrette.

Entrée

Includes seasonal sides and accompaniment.

Chicken Collins—Sautéed chicken breast stuffed with prosciutto and smoked gouda cheese and herb veloute sauce.

Chicken Madeira—Sautéed chicken breast topped with roasted peppers, artichokes, mushrooms and Madeira demi.

Grilled Marinated Chicken Breast—Served with chef’s choice sauce and accompaniments.

Mushroom Risotto (Veg)—Creamy Arborio with sautéed mushrooms and Parmesan cheese.

Roasted Pork—Herb-crusted roasted pork loin or tenderloin.

Beef Brisket—Grilled and braised beef brisket in wine or balsamic barbeque sauce.

Char-Grilled Steak—Beef filet topped with homemade chimichurri sauce.

  • Supplemental charge $5.00

Atlantic Salmon—Blackened in Cajun spices and served with a creamed sweet corn sauce.

  • Supplemental charge $2.00

Lasagna Roulade (Veg)—Filled with herbed ricotta and seasonal vegetables, served with basil marinara.

Roasted Vegetable Wellington (Veg)—Layers of roasted vegetables and cannellini bean puree wrapped in puff pastry served with romesco sauce.

Plated Entrée Salad

$12.00 per personMinimum 12 people
Includes fresh bread and butter; dessert; ice tea, lemonade and water; and chef’s choice plated dessert.
Offered between 11 a.m. and 2 p.m.

Additional Services

Coffee is an additional $1.00 per person.
Add grilled chicken breast to any salad for $2.00
Add grilled steak to any salad for $3.00
Add salmon to any salad for $3.00

Michigan—Mixed greens, julienned apples, dried cherries, toasted walnuts and bleu cheese with raspberry vinaigrette.

Greek—Romaine lettuce, cucumbers, cherry tomatoes, olives, feta cheese with lemon garlic vinaigrette and spanikopita on the side.

Italian—Mixed greens, roasted sweet peppers, olives, fresh mozzarella, thinly sliced red onion with balsamic vinaigrette; served with your choice of bruschetta: tomato, mushroom or caramelized onion.

Caesar—Crisp romaine leaves spread with Caesar dressing, sprinkled with freshly grated Parmesan cheese, anchovies and fried egg toast on the side.

Pueblo—Greens with roasted corn, black beans, diced peppers, pickled jalapenos, toasted peanuts, shredded cheddar cheese and avocado dressing.

Autumn—Mixed greens and assorted roasted fall vegetables served with maple vinaigrette.

Summer Berry—Artisan greens, pickled radishes, fresh berries and smoky spiced almonds and shaved Parmesan cheese with citrus vinaigrette.

Spring Herb—Artisan greens, marinated asparagus, green peas, fresh herbs, sliced almonds and cherry tomatoes served with champagne honey vinaigrette.

Gourmet Box Lunches

For both sandwiches and salad selections: 
Priced per person—Minimum of 10 people.
Limit 3 choices per group. For groups of 10 or fewer, please limit to 1 choice.
All box lunches can be served as plated or buffet lunch. (Add $3.00 for linen and china service.)

Sandwiches $10.00

Includes potato chips, soft drinks and bottled water, fresh fruit, and dessert. 

Sandwiches $10.00

Includes potato chips, soft drinks and bottled water, fresh fruit, and dessert. 

Italian Club—Shaved ham and salami with grilled peppers, crisp romaine, provolone cheese and roasted red pepper aioli on the side.

Ham and Brie—With lettuce, green apple, and Dijon mustard spread.

Greek Chicken Wrap—With olive tapenade, shredded lettuce, tomato, diced cucumber, feta, and lemon dressing on the side.

Roasted Turkey Club—Thin sliced turkey, crisp bacon, cheddar cheese, lettuce, tomato, and chipotle aioli on the side.

Chicken Caesar Wrap—Grilled chicken with romaine, parmesan, tomatoes, and Caesar dressing spread.

Roast Beef—Sliced roast beef, caramelized onions, cheddar, lettuce, mayo, and mustard.

Tuna Wrap—Tuna salad, lettuce, and tomato.

Athens Wrap (V)—Romaine lettuce, cherry tomatoes, feta cheese, hummus, olives, cucumber, and lemon herb vinaigrette.

Smoky Black Bean Wrap—Chipotle black beans, pickled jalapeno, onion, lettuce, tomato, cucumber, and avocado spread.

Salads $10.00

Includes soft drinks and bottled water; fresh fruit and dessert.

Michigan Salad—Grilled chicken breast, mixed greens, julienned apples, dried cherries, bleu cheese, toasted walnuts and raspberry vinaigrette.

Caprese Salad (Veg)—Spinach or mixed greens, fresh mozzarella, olives, sundried and fresh tomatoes with pesto vinaigrette.

Chicken Caesar Salad—Grilled chicken breast, romaine lettuce, Parmesan cheese, homemade croutons, olives, tomatoes, and Caesar dressing.

Arugula Salad (GF, Veg)—Shaved fennel, roasted butternut squash, julienned beets, orange and grapefruit segments, goat cheese with citrus ginger vinaigrette.

Pueblo Salad (GF, Veg)—Greens with roasted corn, black beans, diced peppers, pickled jalapenos, toasted peanuts, shredded cheddar cheese, and avocado dressing.

Appetizers and Snacks

An Average Person eats 14 hors d’oeuvres in a two hour period.
Hors d’oeuvres will be served for 2 hours and then removed.

Display Boards

Priced per person—Minimum order of 20 

Display Boards

Priced per person—Minimum order of 20 

Seasonal Fresh Fruit Platter $2.50 
A refreshing variety of seasonal sliced fruit.

Assorted Domestic Cheese $2.50 
Served with crackers.

Crudité Display $2.50 
Chef’s selection of fresh seasonal vegetables, served with a dill dip or hummus.

Antipasto $3.00
Includes: Italian meats, provolone and mozzarella cheeses; marinated vegetables, roasted peppers, pickled red onion, artichokes and cherry tomatoes.

Caprese $3.00
Fresh buffalo mozzarella, roma tomatoes, extra virgin olive oil, balsamic reduction and freshly sliced basil.

Middle Eastern $3.00 
Hummus, tabouleh, and baba ganoush served with pita points.

Smoked Salmon Serves 25-30 $120 
Served with onions, capers, gherkins or diced cucumber; chopped egg and dill sauce.

Cold Platters

All hors d’oeuvres priced by piece—Minimum order of 20 pieces 

Tea Sandwiches $1.25
Served open-faced on assorted soft breads: 

  • Chicken tarragon canapé 
  • Smoked salmon 
  • Cucumber 
  • Egg salad

Sliders $2.00
Mini rolls with assorted deli meats and vegetables.

Stuffed Grilled Zucchini $1.25
With goat cheese and sun-dried tomatoes.

Cold Soup Shooter $1.50 

  • Gazpacho 
  • Tomato and ginger

LaWash Pinwheel Wraps $0.50
Mini wrap made with ham, turkey, cheese, and vegetable.

Shrimp Cocktail $2.25
With classic cocktail sauce.

Stuffed New Potato $1.00
With sour cream, herbs, and mushrooms.

Hot Appetizers

All hot hors d’oeuvres priced by piece—Minimum order of 20 pieces.

Chicken Pistachio $2.00 
Pistachio breaded chicken strips.

Chicken Wings $1.50 
Baked crisp and served with bleu cheese dressing and celery.

Meatballs $.75 
Swedish or BBQ sauce.

Housemade Meatballs $1.00 
With spinach and parsley, served with homemade Marinara.

Polenta Triangles (GF, V) $1.00 
With grilled vegetables or braised mushrooms.

Spanikopita $1.25 
Spinach and cheese in phyllo.
 
Beef au Poivre $3.25 
Sliced peppered steak served with pan sauce.

Bacon Scallops $1.50 
Baked wrapped scallop and bacon skewers.

Roasted Mushrooms (GF, V) $1.00 
With balsamic and herbs.

Stuffed Mushrooms $2.00
Choice of:

  • Spinach and cheese
  • Sausage

Pear and Bleu Cheese Tart $2.00
Puff pastry tart baked with caramelized pear and cheese.

Mini Mushroom Risotto Cakes $1.25
Served with roasted tomato sauce.

Chicken Satay $1.50
Coconut milk and curry marinated chicken, served with peanut sauce.

Quesadillas $1.25
Served with salsa on the side.
Choice of:

  • Chicken
  • Cheese
  • Veggie

Brie Cheese $2.00
Baked with honey and walnuts, served with crostini.

Spinach and Artichoke Dip $1.50

Cold Dips

Priced per person— Minimum of 20 people.

7-Layer Dip $2.50 
Layered refried beans, salsa, guacamole, sour cream, shredded cheese, olives and tomatoes served with tortilla chips.

Baba Ganoush $2.00 
Roasted eggplant with garlic, lemon and tahini served with pita points.

Chips & Salsa $1.00 
Traditional, black bean and corn or tropical.

Hummus (GF, V) $2.00 
Garlic, roasted red pepper or pesto served with pita points.

Caponata (GF, V) $2.00 
Cooked chopped eggplant and other vegetables with capers in a sweet and sour sauce, served with crostini.

Avocado Crab $3.00
Creamy mixture of avocado and crab with lemon and fresh herbs served with tortilla chips.

Tabouleh $1.50 
Quinoa or bulgur wheat with parsley, lemon, tomatoes, cucumbers and mint.

Bruschetta $1.50
Choose from:

  • Classic tomato and basil
  • White bean
  • Roasted mushroom
  • Caramelized onion and goat cheese

Smoked Salmon $2.00 
Cream cheese, fresh herbs and house smoked salmon served with crackers.

Dinner Buffet

$22.00 per personMinimum of 20 people
Includes two entrées, three accompaniments, rolls and butter; iced tea, lemonade, water, coffee, and chef’s choice plated dessert.
Offered between 4 and 9 p.m.

Entrée Choices

Grilled Marinated Chicken Breast

Chicken Piccata
With lemon butter sauce.

Chicken Parmesan 
With tomato basil sauce.

Fresh Atlantic Salmon

Pan-Seared Tilapia

3-Cheese Ravioli

Roasted Pork Loin

Grilled Pork Tenderloin 

Braised Beef 
With espagnole sauce.

Chicken Collins 
With proscuitto and smoked Gouda cheese.

Portabella Mushroom 
Stuffed with vegetables, topped with melted Havarti dill cheese.

Salad and Accompaniment Choices

  • Mixed Green Tossed Salad
  • Broccoli and Cheese Salad
  • Greek Salad
  • Michigan Salad
  • Fresh Fruit Salad
  • Romaine, Strawberry, and Walnut Salad
  • Baked Potato
  • Rice Pilaf
  • Polenta
  • Oven-Roasted Redskin Potatoes
  • Garlic and Herb Whipped Potatoes
  • Herbed Linguine with Garlic
  • Steamed Asparagus
  • Broccoli Florets
  • Honey Glazed Carrots
  • Green Beans Amandine
  • Zucchini, Squash, and Red Bell Peppers

Plated Dinner

$25.00 per personMinimum of 12 people
Includes one salad of your choice; fresh bread and butter; iced tea, lemonade, water, coffee; and chef’s choice plated dessert.
Offered between 4 and 9 p.m.
Please select one item from each course.

Salads

Summer Berry Salad—Artisan greens, pickled radishes, fresh berries and smoky spiced almonds and shaved Parmesan cheese with citrus vinaigrette.

Autumn Arugula—With roasted butternut squash, shaved fennel, julienned beets, sliced pear, goat cheese, and ginger citrus vinaigrette.

Mediterranean—Baby spinach, feta cheese, olives, cherry tomatoes, diced cucumber, and toasted pinenuts with lemony roasted garlic dressing.

Michigan—Mixed greens, julienned apples, dried cherries, toasted walnuts, and bleu cheese with raspberry vinaigrette.

Caesar—Crisp romaine, shaved Parmesan cheese, and homemade croutons with Caesar dressing.

Entrée

Includes seasonal sides and accompaniments.

Chicken Collins—Sautéed chicken breast stuffed with prosciutto and smoked gouda cheese and herb veloute sauce.

Chicken Madeira—Sautéed chicken breast topped with roasted peppers, artichokes, mushrooms and madeira demi.

Chicken Florentine—Served with creamy blend of spinach, tomatoes and herbs.

Creamy Polenta (GF)—Served with seasonal braised vegetables, red pepper yogurt sauce and toasted pistachios.

Cider Glazed Pork Tenderloin—Served with whole grain mustard and sage veloute.

Balsamic BBQ

Beef Brisket

Pan Seared Filet Mignon

Salmon En Papillote
—Cooked in a parchment paper pouch with seasonal vegetables, white wine, garlic, butter, and fresh herbs.

Roasted Salmon—Served with a creamed spinach sauce.

Lasagna Roulade—Filled with herbed ricotta and seasonal vegetables, and served with basil marinara.

Roasted Vegetable Wellington—Layers of roasted vegetables and cannellini bean puree wrapped in puff pastry, and served with romesco sauce.

Stuffed Hungarian Pepper—Rice and vegetable filled pepper braised in a roasted tomato sauce.

Rules and Regulations

  1. Incomplete forms will not be processed. All information including method of payment (such as account number or billing address), menu selection and estimated attendance must be included.
  2. Guaranteed numbers for attending guests must be made at least five working days prior to the event. It is your responsibility to contact us with attendance numbers. If a guarantee is not received, we will prepare and charge for the highest attendance estimated guest count (two hour food limit).
  3. Groups contracting for food service from Grand Rapids Community College must agree to pay for the guaranteed number or actual number attending, whichever is greater.
  4. Groups agree to reimburse Grand Rapids Community College for any damage to college property and claims of liability.
  5. Groups agree to furnish a bond covering liability and property damage, if required.
  6. Groups agree to enforce the “No Smoking” rules of the college campus.
  7. The projected use is not discriminatory and does not discriminate against any person or group.
  8. Failure to vacate assigned rooms may result in the assessment of a late fee of a minimum of $50 per hour. Requests for time extensions must be approved by the Banquet Chef Manager or designee.
  9. All food consumed in Grand Rapids Community College facilities must be provided by Grand Rapids Community College Food Services. Permission from the Banquet Chef Manager must be given for any exceptions. No outside food or beverage may be brought into Grand Rapids Community College. As mandated by the State health codes, no food or beverages remaining from your event may be removed from the premises by the host or guests.
  10. The use of alcoholic beverages is prohibited without the express permission of the Banquet Chef Manager or their designee.
  11. Grand Rapids Community College reserves the right to make last minute room changes and menu changes should unforeseen situations arise which prevent services as contracted.
  12. Grand Rapids Community College reserves the right to charge a late fee of no less than $25 for last minute set-up of tables, chairs and/or equipment.
  13. Payment must be received within thirty days of invoice date.

Additional Notes

  • China service is available for functions normally using disposable tableware for an additional $1.50 per person.
  • Linen tablecloth $5.00 per table.
  • Linen napkins $.75 each.
  • Ice sculptures, floral arrangements and other decorative items will be charged according to services provided.
  • Minimum order amounts
    • Weekdays, 7 a.m. to 5 p.m. $25.00
    • Weekdays, 5 to 8 p.m. $150.00
    • Saturday, 8 a.m. to 3 p.m. $100.00
    • Saturday, 3 to 10 p.m. $250.00
  • Please let us know in advance of any special dietary needs so we can accommodate them.
  • Gluten free and vegan options are available upon request.