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WSU School of Hospitality Catering Services Dinner buffets

WSU’s School of Hospitality Dinner Buffet

Dinner includes one choice of Entrée, salad, starch, and vegetable

Artisan bread, butter, Ice water, Iced tea, coffee, and, tea

Price for each buffet are listed with entrée.



Carved NW natural New York Strip Loin and a rosemary infused balsamic demi

Roasted NW Frenched chicken breast, thyme and oregano infused pan jus

Grilled King Salmon with lemon olive oil

NW Natural grilled flank steak with chimichurri sauce

Chicken breast wrapped with prosciutto stuffed with sage, spinach, and goat cheese


Roasted Brussel sprouts tossed with a Honey-Dijon glaze

Roasted cauliflower, bacon, and grilled onions

Roasted asparagus platter

Assorted roasted vegetable platter

Please ask about local vegetables and let the chefs be creative


Roasted Yukon gold potatoes with caramelized onions and rosemary

Classic mashed potatoes with hints of horseradish and chives

Cougar Gold Scalloped potatoes

Cougar Gold Macaroni and Cheese

Roasted fingerling potatoes tossed with blue cheese and tarragon


Classic Caesar made with the addition of fresh kale

Caprese Salad: Fresh mozzarella, tomatoes, arugula, olive oil, balsamic glaze

Mixed greens, poached pears, blue cheese, spiced pecans, balsamic vinaigrette

Arugula, glazed beets, goat cheese, toasted almonds, champagne vinaigrette

Simpler Buffets

Basic Buffets includes rolls, butter, coffee, tea and ice water

Fajita bar and enchiladas do not come with rolls or choice of salad

Choice of: Caesar salad, tossed green salad or Greek salad & One of the following options:

Vegetarian and Isernio’s Italian Chicken Sausage Lasagna
Grilled Chicken- Pesto Penne Pasta

With artichoke hearts, capers, grilled zucchini and red onions,

And assorted seasonal vegetables & Tomato-Fresh basil Penne Pasta Vegetarian Pasta

Steak and Vegetarian Fajitas

With Spanish rice, refried beans, shredded lettuce and cheese, assorted corn tortilla chips, fresh salsa, sour cream, and guacamole

Grilled Thai beef and Tofu Salad buffet 

Bok choy, Napa cabbage, Romaine lettuce, and green onions tossed in a Thai-sesame vinaigrette

Served on the side: fresh mangos, fried wontons, avocado, peanuts, and a Thai Peanut sauce


Choice of dessert

For an additional charge of $7.00 per person.

Coconut crème Brule with glazed pineapple

Apple crisp with Ferdinand’s classic vanilla ice cream

Blackberry cobbler with Ferdinand’s classic vanilla ice cream

Ferdinand’s ice cream Grabber trio with caramel sauce

Seasonal cheesecake


Beverage Service

Café Rojas – Organic, shade-grown coffee

Sugar, creamer, napkins and coffee stirrer

All beverages below are charged for only product used

Hot water with tea service

Includes cups, sugars, creamer, napkins and coffee stirrer
~ 1.50

Hot water with hot chocolate or hot cider service

Include cups, sugars, creamer, napkins and coffee stirrer

Iced Tea

Soft drinks to include Classic Coke, Diet Coke and Sprite


Bottled water

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

Room rental charges may apply and there will be an 18% service charge for all events.