School of Hospitality Leadership Events

Our service is dine in only and seating is limited. We promptly begin service at 12:00pm and because this is a class we end our luncheon at 1:00pm. Luncheons take place in Darden Dining Hall located in the Rivers Building.

Reservation Instructions

In order to reserve seats for each Luncheon, please go to the link posted below and make a reservation and payment through the website. Luncheons are $15 per seat and the price is non-refundable. You may reserve up to four seats at a time. Once you have made your reservation, you will receive a confirmation e-mail. We look forward to seeing you at the lunch!

Register for Luncheon Series

March 6
Mediterranean

Zucchini Farro Salad
Refreshing mediterranean salad with zucchini and farro tossed in a fresh lemon herb vinaigrette

Baked Cod with Roasted Tomato Confit
Cod filets baked to perfection with a medley of ripe tomatoes and a bit of lemon

Olive Oil cake
A citrus dessert of moist cake infused with fresh orange zest and olive oil

Pomegranate Lemonade
Refreshing blend of freshly squeezed lemonade and pomegranate juice

Menu Allergens: gluten, tree nuts, fish, eggs, dairy, wheat

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March 20
Pacific Exchange

*Spicy Tuna Tartar
A blend of fresh raw tuna and sriracha mayo placed on a base of avocado, topped with
sesame seeds

Samoan Chicken and Sapasui
Diced chicken breast cooked in a blend of garlic and ginger, over a bed of noodles,
carrot, onions, and bell peppers with a dark soy sauce glaze

Coconut Tres Leches
A delicate sponge cake soaked in a sweet coconut milk concoction topped with whipped
cream and coconut flakes

Pacific punch
A tropical blend of pineapple juice, mango nectar, and coconut water

Menu Allergens: dairy, eggs, gluten, soy, sesame, fish, shellfish
*Eating raw or uncooked seafood carries a high risk of foodborne illness. It is strongly advised that pregnant women, children, the elderly and immunocompromised individuals avoid raw seafood.

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March 27
Sunday Brunch

Fruit Salad
A bright variety of pineapple, strawberries, kiwis, seedless grapes, blueberries, and mandarin oranges, with a tropical honey dressing

Chicken and Waffles
Breaded chicken strips and fluffy buttermilk waffles, dusted with powdered sugar and warm syrup.

Chocolate-covered Strawberries
Fresh strawberries hand-dipped in dark chocolate.

Mimosa Mocktail
A refreshing blend of orange juice, pineapple juice, and San Pellegrino sparkling water.

Menu Allergens: Eggs, Wheat.

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April 10
Spongebob’s Bikini Bottom

Kelp Patch Spinach Dip with Pita Chips
A creamy spinach dip made with seasoned spinach and blended cheeses, served warm with crisp pita chips.

Krabby Patty–Style Beef Sliders with Fries & Cucumber Salad
Seasoned beef sliders served on soft buns with lettuce, tomato, ketchup, mustard, and mayonnaise. The sliders are paired with classic fried French fries and a light, refreshing cucumber salad.

Pineapple Upside-Down Cake Squares
Moist yellow cake baked with caramelized pineapple and brown sugar, cut into individual squares. topped with a cherry.

Bikini Bottom Tropical Punch
A refreshing non-alcoholic punch made with pineapple juice, orange juice, cranberry juice, and lemon-lime soda, served chilled.

Menu Allergens: dairy, eggs, wheat/gluten, soy, and nut

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April 17
4th of July

Fruit Salad
Red, white, and blue festive fruit salad topped with a sweet honey glaze and fresh mint

BBQ Chicken, Green Beans, Mac & Cheese and Cornbread
Sweet and smokey grilled bbq chicken served with roasted garlic green beans, creamy authentic man and cheese, and house made corn bread with a honey butter drizzle

Strawberry Poundcake
Moist white poundcake layered and filled with fresh cut strawberries, topped with light and fluffy house made whipped cream

Lemonade
Fresh squeezed lemonade

Menu Allergens: dairy, eggs, gluten, soy

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April 24
Mexican Fiesta

Chips and Dip
Black bean & corn salsa with warm tortillas

Shredded Chicken Enchiladas
Chicken enchiladas topped with a Mexican cheese blend and homemade enchilada sauce

Cinnamon Churros
Cinnamon sugar coated churros served with chocolate sauce

Fiesta Orange Limeade
Orange and lime juice margarita mocktail

Menu Allergens: dairy, eggs, gluten

• We are unable to accommodate allergies or specialty diets as menus are preset. Please give your guests a copy of the menu prior to the lunch.
• Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.
• We do not provide to go containers. You are more than welcome to bring a reusable container for leftovers
• If you wish to be seated with other guests that purchased their tickets separately, please send an e-mail to Michael Fazzini (fazzinim21@ecu.edu) a minimum of one week prior to the lunch and we will try our best to accommodate you.

Bon Appetit!