Custom and plated meal catering

Tailor-made Buffets and Plated Meals

Full-service catering for IU campus and Bloomington events

Planning a wedding, formal dinner, or upscale event at Indiana University or in Bloomington, Indiana? IU Catering provides full-service buffet and plated catering with customized menus, professional staffing, and seamless event coordination.

We cater a wide range of events, including:

  • Indiana Memorial Union events
  • IU campus departments and university functions
  • Weddings and private events in Bloomington

Our chefs work with you to design a custom dining experience, while our team manages setup, service, and presentation to ensure a polished, professional event from start to finish.

Buffet and plated catering for weddings and events in Bloomington, Indiana

One item from each of these categories.

IU Catering provides custom buffet and plated meal catering for weddings, galas, corporate events, and formal campus gatherings in Bloomington, Indiana.

  • Ideal for weddings, galas, and formal events  
  • Choose buffet-style or plated meal service
  • Menus tailored to dietary needs and guest preferences
  • Seasonal, scratch-made dishes using fresh ingredients
  • Professional service staff and event coordination

How custom menu planning works

Work with IU Catering to design a custom menu that fits your event style, guest count, and dietary needs.

Design your meal with our team by selecting:

Build your menu by selecting:

  • Salad course
  • Warm grain or potato side dish
  • Seasonal vegetable
  • Meat-based entrée
  • Vegetarian or plant-based entrée
  • Dessert

Each menu is designed to balance flavor, presentation, and guest experience.

Submit an inquiry to receive current market pricing and menu recommendations.

What’s included with buffet and plated catering

IU Catering offers full-service catering support to ensure a seamless event.

  • Menu consultation with IU Catering chefs
  • Professional setup and service coordination
  • Full-service catering staff (optional staffing levels available for buffet events)
  • Dessert included with menu
  • Optional premium upgrades

Catering pricing, guest minimums, and lead time

Minimum guest count: 30

Pricing: Per person, based on menu selections

Lead time: Place orders at least two weeks in advance

Salads

Classic salads

  • House Salad:
    Mixed Greens with tomato, carrots cucumber and radish
  • Caesar Salad:
    Romaine, parmesan cheese, croutons
  • Mediterranean Salad:
    Romaine, cucumber, tomato, feta, olives, onions

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Premium salads

(additional cost)

Spring

  • Indiana Asparagus Salad
    With spring greens, cucumber, radish, and lemon vinaigrette
  • Baby Kale Caesar Salad
    With parmesan crisps, and parmesan peppercorn vinaigrette

Summer

  • Indiana Heirloom Tomato Salad
    With arugula, mozzarella, and basil vinaigrette
  • Arugula Salad
    With peaches, pecan, capriole goat cheese, and sherry vinaigrette

Fall and Winter

  • Spinach Salad
    With caramelized squash, pumpkin seeds, and pomegranate vinaigrette
  • Pear and Brown Butter Walnut Salad
    With fresh spinach, goat cheese, and walnut dressing
  • Baby Kale Salad
    With beets, baby carrots, and yogurt and lemon dill vinaigrette
  • Arugula Salad
    With green apple, fennel, whipped feta, savory granola, and apple cider vinaigrette

Side Dishes

Warm grain and potato dishes

  • Mashed Potatoes
  • Aligoté Potatoes (cheesy mashed potatoes)
  • Roasted Parslied New Potatoes
  • Potatoes au Gratin
    Served with parmesan cheese and herbs
  • Herbed Jasmine Rice
  • Seasonal Risotto
  • Polenta
    Choose parmesan or goat cheese

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Vegetable side dishes

Spring vegetables

  • Vegetable Ragout
  • Asparagus
    Served with peas, carrots, and spring onions or with lemon and parmesan Choose grilled, roasted, or steamed
  • Peas and Baby Carrots
    Served with tangerine and mint
  • Buttered Spring Pea Medley
    With snap and snow peas, fava beans, and spring onions with tangerine basil butter
  • Steamed Broccoli
    Served with parmesan herb butter

Summer vegetables

  • Summer Succotash
    With corn, peppers, squash, and tomatoes
  • Ratatouille
    With zucchini, squash, eggplant, and tomatoes
  • Summer Beans
    Pole beans, Romano beans, shell beans, and wax beans, heirloom tomatoes, and fresh herbs
  • Summer Squash
    Variety of summer squash with garlic and herbs. Choose grilled, roasted, or sautéed
  • Sweet Corn

Fall and winter vegetables

  • Caramelized Cauliflower-Leek Gratin
    Served with hot honey and roasted carrots
  • Vegetable Ragout
    Carrots, pearl onions, brussels sprouts, squash, and herb butter
  • Roasted Squash
    With pumpkin seeds, dried cranberries, caramelized onions, and maple vinaigrette
  • Glazed Root Vegetables
    With baby beets, carrots, turnips, and apple cider caramel vinaigrette
  • Caramelized Brussel Sprouts
    Served with smoked bacon and pearl onions
  • Steamed Broccoli
    Served with parmesan herb butter

Entrees

Local beef entrees

  • Fischer Farms Meatloaf
    Served with tomato jam glaze
  • Classic Pot Roast
    Served with carrots, celery, onion, potatoes, and pan gravy
  • Fischer Farms Steak
    Choice of sirloin, flank, or skirt with hollandaise, béarnaise, bordelaise or chimichurri sauce

Fish entrees

  • Roasted or Grilled Salmon
    Served with salsa verde or preserved lemon pesto
  • Sautéed Rainbow Trout
    With lemon parsley brown butter sauce
  • Roasted or Grilled Seasonal Fish
    Served with salsa verde, white, or red wine sauce

Pasta entrees

(replaces warm grain and potatoes option)

  • Penne Primavera
    Served with seasonal vegetables and herb sauce
  • Spaghetti Carbonara
    With smoked bacon, peas, and parmesan
  • Vegetarian Lasagna
    With house made marinara, fresh mozzarella, and basil bechamel

Pork entrees

  • Roasted Indiana Pork Loin
    Served with mustard jus
  • Indiana Maple Glazed Ham
    Smoked and sliced
  • Grilled Indiana Pork Chop
    Served with bourbon mustard jus

Poultry entrees

  • Roasted Amish Chicken
    Served with herb jus
  • Grilled Amish Chicken
    Served with house barbecue, lemon herb jus, salsa verde, or honey Dijon
  • Fricassee of Amish Chicken
    Select curry, Mediterranean or coq au vin
  • Adobo Chicken
  • Chicken Parm

Plant-based entrees

  • Breaded Eggplant Parmesan
    With house made marinara, fresh mozzarella, aged parmesan, basil, and herbs
  • Vegetable Risotto
    Seasonal flavors include asparagus with lemon herb butter, tomato basil or ratatouille, or butternut squash or mushroom
  • Cauliflower or Butternut Squash “Ribeye”
    With romseco, salsa verde, or chimichurri. Select smoked or grilled

Desserts

Classic favorite desserts

  • Flourless Chocolate Torte
    Served with raspberries and vanilla bean whipped cream
  • Vanilla Bean Panna Cotta
    Served with fresh seasonal fruit
  • Vegan Chocolate Torte
    Served with fresh seasonal berries

Seasonal sweets

Spring

  • Classic Lemon Tart
    Served with fresh raspberries and toasted meringue

Summer

  • Summer Berry Tart
    Served with pastry cream

Fall

  • Pumpkin Cheesecake
    Served with salted caramel, cinnamon whipped cream and candied pecans 

Winter

  • Citrus Ricotta Cake
    Served with citrus supreme and thyme honey sauce

Premium Desserts

(additional cost)

Spring and Summer

  • Raspberry and Lemon Ricotta Cake
    Served with fresh berries, honey caramel, and vanilla bean whipped cream
  • Summer Berry Shortcake
    Fresh summer berries, angel food cake, and basil Chantilly cream
  • Whipped Chocolate Ganache Tarts
    Served with fresh red berries and vanilla bean whipped cream

Fall

  • Maple Apple Upside-down Cake
    Served with cinnamon whipped cream and praline topping
  • Pumpkin Roll
    Served with bourbon caramel sauce and cream cheese buttercream
  • Smore’s Pot de Crème
    Served with ginger graham cracker crumble and toasted meringue
  • Vanilla Panna Cotta
    Served with apple cider caramel and gingersnap tuile

Winter

  • Espresso Panna Cotta
    Served with caramelized hazelnuts and brown butter toffee syrup
  • Lemon Ricotta Sponge Cake
    Served with roasted almonds, blueberry coulis and citrus whipped cream
  • Orange Olive-Oil Upside Down Cake
    Served with citrus supreme and vanilla bean yogurt whip
  • Spiced Poached Pears
    Served with toasted pistachios, whipped mascarpone and honeyed poaching syrup

Sample menu options

Salad course

Classic and seasonal options like:

  • House Mixed Greens
  • Mediterranean Salad
  • Indiana Asparagus Salad
  • Heirloom Tomato Salad

Side dishes

Options include:

  • Garlic mashed potatoes or risotto
  • Seasonal vegetables

Entrées

Options include:

  • Fischer Farms Meatloaf
  • Vegetable Risotto
  • Spaghetti Carbonara

Desserts

Options include:

  • Flourless Chocolate Torte
  • Classic Lemon Tart
  • Espresso Panna Cotta