​
Seattle Wedding Catering Menus
We provide a wide variety of culinary styles and an unwavering dedication to excellence: working closely with you every step of the way, tailoring each menu to fit your unique vision.
​
We are firmly committed to using the best seasonal produce Washington has to offer and are the only Seattle wedding caterer with a 100% humanely raised protein program. Learn more about why you should consider serving sustainable food at your wedding.
​
Wedding catering for all dietary constraints and preferences
Our wedding catering team has considerable experience with allergens, dietary preferences, and religious restrictions. We offer:
-
Vegetarian or vegan options can be added to any order
-
Gluten free baked goods can be added to any standard order
-
Fully gluten free menus
-
Detailed knowledge of and experience with Kosher food practices
Flavors of the Pacific Northwest
​
Appetizers
Smoked salmon in a Cucumber Cup - with dilled cream cheese and pickled red onion
Mushroom Duxelles served in a phyllo cup with brandied cranberry compote and thyme
Platter of Local, Domestic, and International Cheeses garnished with fresh and dried fruit and nuts, served with crusty bread and crackers
​
Buffet Style Main Course
Entrée Sized Cod Cakes with a light lemony aioli
Balsamic Marinated Flank Steak with a cherry tomato balsamic relish
Roasted Stuffed Tomato (Vegetarian Option) with couscous, pine nuts, seasonal vegetables
Haricots Verts sauteed with olive oil and sea salt
Salad of Frisée, Arugula, and Radicchio with shaved fennel, radish, carrot, and apple cider vinaigrette
​
Dessert
Seasonal Local Fruit Crisp with fresh whipped cream
PNW Summer
​
Appetizer
Pizzas on the BBQ
-
fresh basil, mozzarella, and tomato
-
prosciutto, brie, and arugula
-
roasted red pepper, goat cheese, and caramelized onion
Grilled Seasonal Stone Fruit Crostini
with goat cheese and balsamic
Buffet-Style Main Course
Choice of 2 Entrees:
-
Tequila-Lime Marinated Tri-Tip with a cherry tomato balsamic relish
-
Chicken Sosaties - tender chicken marinated in apricot curry, skewered with apricots and onions (2pp)
-
Salmon Salmoriglio - Alaskan Sockeye salmon with Salmoriglio sauce, a delicate southern Italian sauce made simply with fresh lemon, olive oil, and fresh herbs
​
​Sides:
Orzo with olive oil, herbs, and lemon
Fresh Tomato Salad - heirloom tomatoes, fennel, peppers, and fresh herbs
Northwest Summer Salad - fresh Northwest berries, goat cheese, candied pecans, spinach, and white balsamic vinaigrette
Dessert
Gelato Bar
Choice of three Gelatiamo flavors served in sugar cones or cups
Fresh Baked Biscotti and Shortbread
Winter Feast (Plated)
Passed Appetizers
Sweet Potato Salmon Cakes with a Bang Bang sauce
Stuffed Mushrooms with spinach, leek, and bacon
Soup & Salad
Vichyssoise with crispy fried leek
Mixed Greens with butternut squash, toasted hazelnuts, goat cheese, and sherry vinaigrette
Basket of Assorted Breads with butter (on the table)
Choice of Entrée
-
Tenderloin of Beef with green peppercorn whiskey sauce and a side of garlic mashed potatoes
-
Herb-Crusted Rack of Lamb with a port wine sauce and a side of wild rice pilaf
-
Chicken Saltimbocca with prosciutto, sage, and fontina and a side of creamy polenta
Side
Glorious Seasonal Vegetable prepared in your favorite style: roasted, sautéed, or grilled
Choice of Dessert
-
Almond Pear Tart
-
Assorted Cupcakes
-
Individual Chocolate Mousse with fresh whipped cream and a chocolate covered espresso bean
Backyard Wedding
​
​Appetizers:
Berber spice rubbed chicken skewers
Basil and prosciutto wrapped prawns
Zucchini rollups with harissa, goat cheese, lime, mint, and pine nuts
Beecher’s cheddar and Manchego with crackers
​
Plated dinner:
​On the table:
Rolls with butter
​
Salad course:
Northwest summer salad with fresh berries, goat cheese, toasted hazelnuts, mixed greens, and champagne vinaigrette
​
​Entrée course:
Tequila lime marinated tri tip with a cherry tomato balsamic relish
Brown sugar, ginger, and soy glazed salmon
Wild and brown rice pilaf
Sautéed green beans
A Vegan Spring Wedding
​Appetizers:
Caprese crostini with house-made vegan mozzarella, tomato, and basil chiffonade
Eggplant and Romesco rollup – a creamy red pepper-almond spread
Mango summer roll with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint, with miso-ginger sauce
​
Family style dinner:
​
​On the table:
Focaccia, ciabatta, and herbed baguette with olive oil and balsamic dipper
​
​Entrée:
Portobello mushroom stack with cannellini bean puree, roasted peppers, sautéed onion, eggplant, and a tomato coulis
Fettuccine primavera with seasonal vegetables and fresh herbs
Heirloom tomato salad with fennel, peppers, and fresh herbs
Baby kale salad with lemon, olive oil, and house-made croutons
A Few of the Bride and Groom’s Favorite Places – A Trip Around the World
​Stationary appetizers:
Smorrebrod – a selection of open-faced sandwiches cut in thirds *Denmark*
-
Smoked salmon on house baked brown bread with crème fraiche, capers, shaved radish, and lemon
-
Roast beef on rye bread with pecorino, arugula, and truffle mayo
-
Hummus and avocado on wheat bread with hardboiled egg, sprouts, olive oil, and lemon
-
Half dried tomato with mozzarella and basil on sourdough with olive oil and balsamic
Chicken Satay skewers with peanut dressing *Thailand*
Briouats – phyllo dough pastry stuffed with spiced ground beef and lamb *Morocco*
​
Dinner buffet:
Butternut squash and lentil tagine *Morocco*
Lemony couscous *Morocco*
Chicken souvlaki skewers *Greece*
Horiatiki salad with chunks of tomato, red onion, cucumber, bell pepper, kalamata olives, and feta *Greece*
Coconut rice and beans *Belize*
Fried plantains *Belize*
​
Dessert:
Rababerjordbaergrod – rhubarb and strawberry compote with fresh whipped cream *Denmark*
Coconut black rice pudding with mango-mint salsa *Thailand*
Baklava *Greece and Morocco*
Chocolate rum truffles *Belize*
Mediterranean Feast
​
Passed Appetizers
Basil and Prosciutto Wrapped Prawns
Caramelized Three Onion and Three Cheese Tart
Bruschetta - diced tomato with garlic and olive oil on a thin crostini
Stationary Appetizers
Antipasto Platter - Prosciutto, salame, and coppa with fresh mozzarella, cornichons, marinated mushrooms, and crusty bread
Dinner Buffet
Station 1
Fettuccini Primavera with seasonal vegetables and fresh herbs
Gnocchi alla Sorrentina - gnocchi are baked with house-made marinara, mozzarella, and basil
Tomato Salad - heirloom tomato, fennel, peppers, and fresh herbs
Assorted Breads with whipped butter
Station 2
Beef alla Pizzaiola - simple, rustic dish with thinly sliced beef, summer tomatoes, olive oil, garlic, and wild oregano
Baby Kale Salad with lemon, olive oil, and parmesan
Minted Green Beans
Assorted Breads with whipped butter
Dessert Buffet
Gelato Bar - choice of three Gelatiamo flavors served in sugar cones or cups
Fresh Baked Biscotti and Shortbread
Fully Vegetarian
Appetizers
Vietnamese Spring Rolls - crunchy vegetables, tofu, and fresh herbs, with sweet chili and peanut dipping sauces
Caprese Skewers - fresh mozzarella, cherry tomatoes, and basil
Samosas - savory pastry filled with carrot, peas, and potatoes
Buffet Style Main Course
Portobello Mushroom Stack - roasted peppers, sautéed onion, eggplant, smoked mozzarella, and tomato coulis
Minted Green Beans
Farro with Fresh Vegetables - tomato, cucumber, celery, zucchini, basil, and red wine vinaigrette
Northwest Autumn Salad - mixed greens, candied walnuts, creamy gorgonzola, and lemon maple vinaigrette
​
Dessert Buffet
Platter of Local, Domestic, and International Cheeses, garnished with fresh and dried fruit and nuts, served with crusty bread and crackers
Jamie Oliver’s Chocolate Tart
Lemon Tart with fresh raspberries
Pure Paleo
​
Passed Appetizers
Grilled Asparagus Wrapped in Prosciutto
Ahi Poke with Tamari in a Cucumber Cup
Slow-Roasted Pulled Pork on a house-made sweet potato chip
On the Table
Rosemary Roasted Almonds
Dinner Buffet
Tequila-Lime Marinated Flank Steak with a cherry tomato balsamic relish
Grilled Chicken Breasts with grilled peaches and fresh herbs
Roasted Summer Vegetables with olive oil, salt, and pepper
Spinach and Strawberry Salad with fennel, toasted hazelnuts, olive, lemon juice, and rosemary
Dessert Buffet
On Safari’s Caveman Cookies - sliced almonds, dried cherries, maple sugar, and chunks of rich dark chocolate
Dark Chocolate Covered Strawberries
Late Night Snacks
Sweet
Build Your Own S’mores Bar
Marshmallows
Graham Crackers - honey, chocolate, and cinnamon
Chocolate - dark, milk, and peanut butter cups
Toppings - Nutella, caramel sauce, shredded coconut, chopped peanuts
Ice Cream Brownie Sundae Bar
Vanilla ice cream
House-made brownies
House-made chocolate sauce, caramel sauce, sprinkles, chopped peanuts, toasted coconut, seasonal fruit compote, sliced banana, whipped cream, and maraschino cherries
Root Beer and Soda floats
Root beer, cream soda, Coca-Cola
Vanilla ice cream, canned whipped cream, maraschino cherries, and fun paper straws
Late Night Snacks
Savory
​
Grilled Cheese Station
-
Franz white bread
-
Fillings – cheddar, Swiss, thinly sliced ham, pesto chicken breast, bacon, tomato, and avocado
Pizza on the BBQ
Thin-crust pizza dough from scratch
-
Fresh tomato, basil, mozzarella
-
Portobello mushroom, caramelized onion, and fresh arugula
-
Roasted red pepper and goat cheese
Mac n’ Cheese Bar
House-made creamy mac and cheese
Toppings – tomato bruschetta, green onion, crumbled bacon, broccoli florets, parmesan herbed breadcrumbs
Mediterranean Meze
Hummus and red pepper walnut dip
Spicy Moroccan carrot salad
Marinated olives and mushrooms
Pita and crackers
Berber spiced chicken kabob
Tabbouleh