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Priced per piece for a minimum of 25 pieces

Cold Appetizers

Sashimi Ahi Poke

Wasabi cream, pickled ginger – mango slaw served in a fried wonton shell

House Cured Salmon

With a Northwest apple and Cougar dill-garlic potato salad served in a filo cup

Housemade Ricotta

Served on an artisan crostino with heirloom tomatoes and fresh basil

Drizzled with extra virgin olive oil and a balsamic glaze

Figs in a Blanket

Figs, goat cheese mousse and toasted almonds finished with a balsamic reduction

Prosciutto Mellon Skewer

Balsamic glaze

Pistachio Pheasant Pate

Rye crisp, cranberry-basil chutney

English Cucumber and Hummus

Topped with feta and Greek olives

Miniature Caprese Skewer

With fresh mozzarella, grape tomatoes, fresh basil drizzled with extra virgin olive oil



Priced per person for a minimum 25 guests


Assorted Cougar Cheese

Served with assorted crackers and housemade jalapeno preserves



Roasted Vegetables

Roasted squash, asparagus, grape tomatoes, sweet peppers, carrots and red onions finished with extra virgin olive oil, balsamic vinegar



Glazed beet salad

Goat cheese, roasted pistachios and arugula lightly tossed in champagne vinaigrette




 Priced per piece for a minimum of 25 pieces


Assorted housemade Chocolates

Housemade truffles and chocolates



Miniature Éclairs

Filled with an espresso cream and topped with dark chocolate


Goat Cheese Panna Cotta

With a strawberry compote



Raspberry-White Chocolate Cheesecake bites

Swirled with raspberry puree served with fresh berries



Hot Appetizers

WSU Housemade Sausage Corn Dog Pops

Served with a WSU Honey –Dijon sauce


Duck Confit

Fingerling potato salad, tarragon -stone ground mustard aioli

Pancetta crisp


Cougar Gold Stuffed Potatoes

With chives, garlic, and shallots and then baked to golden brown


Grilled WSU Wagyu Beef Skewers

Ginger pineapple marinade, sweet onions, and red pepper


Espresso Encrusted Wagyu Beef Skewer

With red onions and sweet peppers


Fried Chicken Skewer

Wasabi – Siracha aioli


Thai WSU Wagyu Meatballs

Served with a sweet chili sauce


Bacon Scallops

Scallops wrapped in bacon drizzled with a honey mustard glaze

Baked Brie Crostini

Toasted almonds and WSU honey

Crimson Fire Jalapeño Poppers

Crimson fire and cream cheese, wrapped in bacon and roasted

Grilled Large Wild Caught Shrimp

Topped with a cilantro-jalapeno chutney

Cougar Gold Stuffed Risotto Fritters

Tomato jam, and fresh basil

Curry Dusted Calamari

Cellophane noodles, scallions, green grapes, ginger vinaigrette salad

Drunken Goat Cheese Crostini

Topped with Fig preserve and fresh mint

Shareable Bistro Table-small bites


The below items will be placed in the middle of each bistro table

and the bars for guest to enjoy

These items are priced out per person


Assorted artisan crackers and breads
Homemade ricotta with arugula pesto



Fried anchovy stuffed olives, and rosemary infused Spanish Almonds



Fried Brussel Sprouts tossed in a lemon olive oil and finishing salt



Cougar Gold Cheese, artichoke heart, and Jalapeno dip
Sliced French baguette



The School of Hospitality Catering Services prides itself on using quality local products whenever possible. This includes WSU’s beef, Cougar cheeses, organic produce, honey, wheat & grains, and Ferdinand’s ice cream. Our goal is to showcase the best of WSU while giving our students practical experience in sustainable practices.

“Start with quality ingredients, apply simple techniques and magic happens” – Executive Chef Jamie Callison