Skip to main content Skip to navigation


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

Caprese Skewer (GF)

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

House-made Ricotta

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

Prosciutto Melon Skewer (GF, DF)

Drizzled with a balsamic glaze

House Cured Salmon (GF)

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

House Smoked Salmon Mousse Crostini

Topped with Capers, red onion, dill

Sashimi Ahi Poke (DF)

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

Tuna Poke Deviled Eggs (DF,GF)

Wasabi – sriracha filling

Halibut Ceviche (GF, DF)

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

Steak Tartar (GF)

Cured Egg yolk, fried capers, horseradish foam


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 – (3.0 per – person)

Classic Shrimp Cocktail (GF, DF)

House cocktail sauce, lemons
~2.50 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
~5.0 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

~6.0 per-person

Glazed beet salad (GF)

Goat cheese, roasted pistachios and arugula lightly tossed in champagne vinaigrette
~5.75 per-person


 Priced per piece for a minimum of 25 pieces

Assorted Chocolates (GF)

Housemade truffles and chocolates

Miniature Éclairs Tartlets

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

Goat Cheese Panna Cotta (GF)

With a strawberry compote

Raspberry-White Chocolate Cheesecake bites

Swirled with raspberry puree served with fresh berries


Hot Appetizers

Warm Brie Tartlet

Caramelized, apple, honey, Spanish almonds

Drunken Goat Cheese Crostini

Topped with Fig preserve and fresh mint

Baked Brie Crostini

Toasted almonds and WSU honey

Grilled Marinated Vegetables served in a filo dough cup

Served with feta cheese and fresh herbs

Three Cheese Gougeres

Savory pastry
Stuffed with house bacon and Cougar Gold cream cheese

Cougar Gold Stuffed Risotto Fritters (GF)

Tomato jam, and fresh basil

Vietnamese Vegetable Spring Rolls (DF)

Served with hot & sour dipping sauce

Stuffed Mushrooms (GF)

Spinach and gorgonzola
Italian sausage

Cougar Gold Stuffed Potatoes (GF)

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

Fried Chicken Skewer

Wasabi – Sriracha aioli

Moroccan style Chicken Brochettes (GF)

Spiced Labneh cheese

Greek style Lamb Skewers (GF)

Tzatziki sauce

Thai Style Meatballs (GF, DF)

Thai sweet chili sauce

WSU Housemade Sausage Corn Dog Pops

Served with a WSU Honey – Dijon sauce

Grilled NW Beef Skewers (GF, DF)

Ginger pineapple marinade, sweet onions, and grilled pineapple

Espresso Encrusted N Beef Skewer (GF, DF)

With red onions, sweet peppers and mushrooms

Bacon Wrapped Scallops (GF, DF)

Honey mustard glaze

Crimson Fire Jalapeño Poppers (GF)

Crimson fire and cream cheese, wrapped in bacon and roasted

Grilled Shrimp (GF, DF)

Topped with a cilantro-jalapeno chutney

Grilled Shrimp, Fried Grits

Tomato Confit

Smoked Duck Breast (GF, DF)

Fingerling potato salad, tarragon-stone ground mustard aioli

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