WSU School of Hospitatliy Catering Services
Three Course Dinners
Entrée cost includes choice of one salad and dessert. We will provide a vegetarian option that compliments the menu.
(Dinners include bread, butter, ice water and coffee).
Starters
Classic Caesar Salad
House made croutons, parmesan cheese, tomatoes and a balsamic reduction
Beet Salad
Goat cheese mousse, arugula, champagne vinaigrette and toasted pistachios
SHBM House Salad
Mixed greens, poached pear, Oregon blue cheese and spiced pecans
Caprese salad
Fresh mozzarella, tomatoes, Artichoke Croutons, arugula drizzled
With extra virgin olive oil and a balsamic reduction
Entrées
Espresso Encrusted Roasted Chicken
Roasted rosemary red potatoes with caramelized onions, grilled asparagus and a balsamic BBQ sauce
~65.0
Grilled Pork Chop
Bourbon baked beans, apple-butter, glazed Brussel sprouts and Pan Jus
~68
Pan Roasted Duck
Nero rice, glazed Cipollini onion, Julianne minted carrots and fig demi
~75.0
Grilled Northwest Lamb Chop
Sage sweet potato puree, glazed beets and a lemon olive oil
~75.0
6 Oz Grilled Beef Tenderloin
Yukon gold, horseradish mashed potatoes, roasted squash and red wine reduction sauce
~75.0
Seared Salmon
Pan seared salmon, celery root-parsnip puree, fried Brussel sprouts, lemon olive oil
~75.0
Desserts
Chocolate Molten Cake
Blackberry-thyme puree and Ferdinand’s ice cream
Washington Apple and Cougar Gold Cheese Galette
Served with Ferdinand’s vanilla ice cream and caramel sauce
Coconut Crème Brûlée
With rum glazed pineapples
Coconut Short Cake
Ginger infuse peaches and a honey lime Chantilly cream
Ferdinand’s Grabber Trio
With caramel sauce
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 Mat Morgan
Room rental charges may apply and there will be an 18% service charge for all events.