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Appetizers

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
~2.50

House Cured Salmon

With a Northwest apple and Cougar dill-garlic potato salad served in a filo cup
~2.00

Housemade Ricotta

Served on an artisan crostino with heirloom tomatoes and fresh basil

Drizzled with extra virgin olive oil and a balsamic glaze
~2.00

Figs in a Blanket

Figs, goat cheese mousse and toasted almonds finished with a balsamic reduction
~2.00

Prosciutto Mellon Skewer

Balsamic glaze
~2.25

Pistachio Pheasant Pate

Rye crisp, cranberry-basil chutney
~2.75

English Cucumber and Hummus

Topped with feta and Greek olives
~1.25

Miniature Caprese Skewer

With fresh mozzarella, grape tomatoes, fresh basil drizzled with extra virgin olive oil
~1.50

 


Platters

Priced per person for a minimum 25 guests

 

Assorted Cougar Cheese

Served with assorted crackers and housemade jalapeno preserves

~4.25

 

Roasted Vegetables

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

~3.95

 

Glazed beet salad

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

~3.75

 


Desserts

 Priced per piece for a minimum of 25 pieces

 

Assorted housemade Chocolates

Housemade truffles and chocolates

~2.00

 

Miniature Éclairs

Filled with an espresso cream and topped with dark chocolate

~2.00

 
Goat Cheese Panna Cotta

With a strawberry compote

~2.00

 

Raspberry-White Chocolate Cheesecake bites

Swirled with raspberry puree served with fresh berries

~2.00

 

Hot Appetizers

WSU Housemade Sausage Corn Dog Pops

Served with a WSU Honey –Dijon sauce

~2.00

Duck Confit

Fingerling potato salad, tarragon -stone ground mustard aioli

Pancetta crisp

~2.75

Cougar Gold Stuffed Potatoes

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

~1.75

Grilled WSU Wagyu Beef Skewers

Ginger pineapple marinade, sweet onions, and red pepper

~3.00

Espresso Encrusted Wagyu Beef Skewer

With red onions and sweet peppers

~2.50

Fried Chicken Skewer

Wasabi – Siracha aioli

~2.25

Thai WSU Wagyu Meatballs

Served with a sweet chili sauce

~1.75

Bacon Scallops

Scallops wrapped in bacon drizzled with a honey mustard glaze
~2.75

Baked Brie Crostini

Toasted almonds and WSU honey
~1.75

Crimson Fire Jalapeño Poppers

Crimson fire and cream cheese, wrapped in bacon and roasted
~2.00

Grilled Large Wild Caught Shrimp

Topped with a cilantro-jalapeno chutney
~2.25

Cougar Gold Stuffed Risotto Fritters

Tomato jam, and fresh basil
~2.00

Curry Dusted Calamari

Cellophane noodles, scallions, green grapes, ginger vinaigrette salad
~2.00

 
Drunken Goat Cheese Crostini

Topped with Fig preserve and fresh mint
~1.75


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

~2.75

 

Fried anchovy stuffed olives, and rosemary infused Spanish Almonds

~3.75

 

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

~3.75

 

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

~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