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Appetizers

Priced per piece for a minimum of 25 pieces


Cold Appetizers

English Cucumber filled with Roasted Red Pepper Hummus (GF)

Topped with feta and Kalamata olives
~2.25

Caprese Skewer (GF)

With fresh mozzarella, grape tomatoes, fresh basil
Drizzled with extra virgin olive oil
~2.50

House-made Ricotta

Served on an artisan crostini, tomatoes and fresh basil
Drizzled with extra virgin olive oil and a balsamic glaze
~2.75

Prosciutto Melon Skewer (GF, DF)

Drizzled with a balsamic glaze
~2.75

House Cured Salmon (GF)

With a Northwest apple and Cougar dill-garlic cheese, crème fraiche, fresh dill
~2.75

House Smoked Salmon Mousse Crostini

Topped with Capers, red onion, dill
~2.75

Sashimi Ahi Poke (DF)

Wasabi cream, pickled ginger – mango slaw served in a fried wonton shell
~3.25

Tuna Poke Deviled Eggs (DF,GF)

Wasabi – sriracha filling
~3.00

Halibut Ceviche (GF, DF)

Roasted corn, jalapenos, sweet peppers, lime
Avocado, corn tortilla crisp
~3.25

Steak Tartar (GF)

Cured Egg yolk, fried capers, horseradish foam
~3.50


Platters

Priced per person for a minimum 25 guests

Warm Brie

Sliced French Baguettes, jalapeno preserves,
2.5 lbs Brie Wheel – Serves approximately 30 guests
~72.00 per wheel – (2.43 per – person)

Classic Shrimp Cocktail (GF, DF)

House cocktail sauce, lemons
~2.00 per-shrimp

Assorted Cheese Board

Cougar Gold, imported, and domestic cheese selection
Assorted crackers, crostini, dried figs, jalapeno jam

1.25 ounces of cheese per person
~4.75 per-person

Roasted Vegetables (GF, DF)

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

~5.50 per-person

Glazed beet salad (GF)

Goat cheese, roasted pistachios and arugula lightly tossed in champagne vinaigrette
~5.25 per-person


Desserts

 Priced per piece for a minimum of 25 pieces

Crimson Confections Assorted Chocolates (GF)

Housemade truffles and chocolates
~2.50

Miniature Éclairs Tartlets

Filled with a Bavarian cream, coated with white chocolate, topped with assorted berries
~2.50

Goat Cheese Panna Cotta (GF)

With a strawberry compote
~2.50

Raspberry-White Chocolate Cheesecake bites

Swirled with raspberry puree served with fresh berries
~2.00

 

Hot Appetizers

Warm Brie Tartlet

Caramelized, apple, honey, Spanish almonds
~3.25

Drunken Goat Cheese Crostini

Topped with Fig preserve and fresh mint
~2.75

Baked Brie Crostini

Toasted almonds and WSU honey
~2.75

Grilled Marinated Vegetables served in a filo dough cup

Served with feta cheese and fresh herbs
~2.75

Three Cheese Gougeres

Savory pastry
~2.50
OR
Stuffed with house bacon and Cougar Gold cream cheese
~3.00

Cougar Gold Stuffed Risotto Fritters (GF)

Tomato jam, and fresh basil
~3.50

Vietnamese Vegetable Spring Rolls (DF)

Served with hot & sour dipping sauce
~3.00

Stuffed Mushrooms (GF)

Spinach and gorgonzola
OR
Italian sausage
~3.00

Cougar Gold Stuffed Potatoes (GF)

With chives, garlic, and shallots and then baked to golden brown
~2.75
OR
W/ house bacon
~3.00
OR
W/dill Cougar Cheese and smoked salmon
~3.00

Fried Chicken Skewer

Wasabi – Sriracha aioli
~2.75

Moroccan style Chicken Brochettes (GF)

Spiced Labneh cheese
~3.25

Greek style Lamb Skewers (GF)

Tzatziki sauce
~3.25

Thai Style Meatballs (GF, DF)

Thai sweet chili sauce
~2.50

WSU Housemade Sausage Corn Dog Pops

Served with a WSU Honey – Dijon sauce
~2.75

Grilled NW Beef Skewers (GF, DF)

Ginger pineapple marinade, sweet onions, and grilled pineapple
~3.50

Espresso Encrusted N Beef Skewer (GF, DF)

With red onions, sweet peppers and mushrooms
~3.50

Bacon Wrapped Scallops (GF, DF)

Honey mustard glaze
~3.50

Crimson Fire Jalapeño Poppers (GF)

Crimson fire and cream cheese, wrapped in bacon and roasted
~3.50

Grilled Shrimp (GF, DF)

Topped with a cilantro-jalapeno chutney
~3.50

Grilled Shrimp, Fried Grits

Tomato Confit
~3.50

Smoked Duck Breast (GF, DF)

Fingerling potato salad, tarragon-stone ground mustard aioli
~3.75


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
Chef de Cuisine Jason Butcherite