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Dinner Buffets

Dinner Buffets with SHBM

Buffets are priced per person

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

Entrées

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

~60

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

~48

Cougar Gold stuffed meatloaf
Harissa chicken thighs with Tzatziki and Harissa sauce

~50

Cast iron grilled NW Steelhead, lemon olive oil

~60

NW Natural grilled flank steak with chimichurri sauce

~46

Vegetables

  • 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

Starches

  • Roasted Yukon gold potatoes with caramelized onions and rosemary
  • Classic mashed potatoes with hints of horseradish and chives
  • Barrett family potatoes
  • Cougar Gold Macaroni and Cheese
  • Roasted fingerling potatoes tossed with blue cheese and tarragon

Salads

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

Vegetarian and Isernio’s Italian Chicken Sausage Lasagna

~26

Grilled Chicken- Pesto Penne Pasta

With capers, grilled zucchini and red onions,
And assorted seasonal vegetables
&
Tomato-Fresh basil Penne Pasta Vegetarian Pasta
~24

Steak and Vegetarian Fajitas

Spanish rice, Black bean salad, grilled onions and sweet peppers,
Sautéed mushrooms, shredded cheese, crisp corn tortilla chips, pico de gallo, salsa Verde,
Sour cream, and guacamole
~32

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
~28

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

Soft drinks to include Classic Coke, Diet Coke and Sprite
~2.50

Bottled water
~2.50

Cucumber & Lemon Infused Water by the Gallon
~28.00

Iced Tea or Lemonade by the Gallon
~19.00


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


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