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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
~55

Grilled Pork Chop

Bourbon baked beans, apple-butter, glazed Brussel sprouts and Pan Jus
~60

Pan Roasted Duck

Nero rice, glazed Cipollini onion, Julianne minted carrots and fig demi
~65

Grilled Northwest Lamb Chop

Sage sweet potato puree, glazed beets and a lemon olive oil
~65

6 Oz Grilled Beef Tenderloin

Yukon gold, horseradish mashed potatoes, roasted squash and red wine reduction sauce
~65

Seared Salmon

Pan seared salmon, celery root-parsnip puree, fried Brussel sprouts, lemon olive oil
~65


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


Washington State University is known for its focus on its green and sustainable practices.  The School of Hospitality Business Management Catering services lives this mission by collaborating with many parts of the WSU community.  Our partnerships with the WSU organics farm, wheat research, animal science, creamery, and WSU orchards, create an environment that allows students across multiple disciplines to gain practical experience within the hospitality industry and the sustainable movement.  The School of Hospitality Catering Services operates with integrity and excellence, serving both the community and the environment.

 

“Start with quality ingredients, apply simple techniques and magic happens”
Executive Chef Jamie Callison
Chef de Cuisine Jason Butcherite


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