| COLD
HORS D'OEUVRES
Prices are per dozen and require a three-dozen
minimum order per item.
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| Kaspars
Selection of Cold Hors d'oeuvres
Our chefs create seasonal, fresh menu with the finest Northwest
ingredients |
24. |
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| SEAFOOD |
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| Roasted
Yukon Gold Potato, Yellow Stone Paddle Caviar and Chive Sour Cream
(1 oz. caviar) |
40. |
| Chilled
Jumbo Prawns with Cocktail Sauce |
35. |
| Dungeness
Crab and Artichoke Cream Puffs |
30. |
| Tuna
Sashimi and Asian Mushroom Relish on Crispy Wonton with Seaweed
Salad |
28.
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|
Selection of Northwest Oysters on the Half Shell |
30. |
| Pacific
Northwest Salmon and Dungeness Crab Sushi Rolls |
30. |
| Honey
Smoked Salmon on Crostini with Caper Cream Cheese |
28. |
| Smoked
Salmon and Cucumber Skewers |
28. |
| Prawn
and Artichoke Cream Puffs |
28. |
| House
Smoked Trout on Potato Bread with Horseradish Cream |
27. |
| Roasted
Yukon Gold Potato, Mountain Whitefish Caviar and Chive Sour Cream
(1 oz. caviar) |
20. |
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| MEAT
& POULTRY |
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| Duck
Liver and Black Olive Tapénade on Crostini |
26. |
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Beef Tenderloin, Apple Horseradish Salsa on Rosemary Biscuit
|
26. |
| Asian
Barbequed Pork on Crispy Wonton |
25. |
| Smoked
Chicken Breast with Avocado Salsa on Corn Biscuit |
25.
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| Prosciutto,
Pesto and Three Cheese Palmiers |
24.
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| Seasonal
Fruit with Prosciutto |
23. |
|
Chicken Liver Pâté with Port Wine Cherries |
23. |
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| VEGETARIAN |
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| Goat
Cheese Cream Puffs with Roasted Garlic and Fried Sage |
24. |
| Vegetable
and Rice Noodle Spring Rolls with Miso Aioli |
24. |
| Mediterranean
Vegetable Bruschetta with Mozzarella Cheese |
24. |
|
Grape, Oregon Blue Cheese and Almond Truffles |
24.
|
| Gourmet
Mixed Nuts (per pound) |
24. |
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| HOT
HORS D'OEUVRES
Prices
are per dozen and require a three dozen minimum order per item. |
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Kaspar's
Selection of Hot Hors d'oeuvres
Our chefs create seasonal, fresh menu with the finest Northwest
ingredients |
24. |
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| SEAFOOD |
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| Prawn
and Scallop Skewers with Garlic Parsley Chardonnay Sauce |
38. |
| Dungeness
Crab Cakes with Fine Herb Aioli |
36. |
|
Baked Mushroom Caps with Dungeness Crab |
32. |
| Ahi
Tuna Skewers with Sesame Ginger Dip |
31. |
|
Wild Salmon Rice Cakes |
27. |
| Crispy
Red Snapper Wontons with Horseradish Cocktail Sauce |
26. |
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| MEAT
& POULTRY |
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| Beef
Tenderloin Skewers with Peppercorn Mushroom Sauce |
33. |
| Grilled
Lamb Loin and Artichoke Skewer with Tzatziki Sauce |
29. |
| New
Orleans Andouille Sausage in Pastry |
26. |
| Crispy
Greek Chicken, Rice, Feta and Lemon Spring Rolls |
26. |
| Curried
Chicken and Feta Phyllo Triangles |
26. |
| Caramelized
Onion, Goat Cheese and Bacon Tart |
25. |
|
Grilled Pork Tenderloin Skewers with Asian Plum Glaze |
25. |
| Santa
Fe Spicy Chicken Turnovers |
25. |
|
Scandinavian Chicken Meatball Skewers with Dijon Mustard Sauce |
24. |
| Chicken
Rice Firecrackers with Sweet and Sour Sauce |
24. |
| Satay Chicken Skewers with Thai Peanut Sauce |
24. |
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| VEGETARIAN |
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| Mushroom
and Mozzarella Risotto Fritters |
24. |
| Dolmas
with Rice, Lemon and Feta |
24. |
| Grilled
Eggplant, Goat Cheese and Sun Dried Tomato Rolls |
24. |
| Fried
Artichoke Hearts with Honey Mustard Sauce° |
24. |
| Mushroom
Caps Stuffed with Spinach and Goat Cheese |
24. |
| Walla
Walla Onion, Eggplant and Goat Cheese Tart |
24. |
| Spicy
Black Beans and Three Cheese Quesadilla |
24. |
| Sweet
Potato Tempura with Maple Dip° |
24. |
|
Round of Brie en Croute with Spinach and Walnuts (serves 30) |
70
ea. |
| °These
items can be served offsite when a chef is on premise. |
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HORS D'OEUVRE PLATTERS |
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House
Smoked Salmon, Homemade Crispy Sesame Crackers, Cream
Cheese and Onions |
7.
per person |
International
and Domestic Cheese Platter Homemade Crispy Sesame
Crackers, Breads Fruits and Olives (6 varieties of cheeses)
|
125.
for 25 |
250.
for 50 |
| Market
Fresh Fruit Platter |
90.
for 25 |
175.
for 50 |
|
Grilled Vegetable Platter with Balsamic Syrup |
90.
for 25 |
175.
for 50 |
| Raw
Vegetable Platter Crudités with Two Dips |
90.
for 25 |
175.
for 50 |
| Baba
Ghanoush, Black Bean Hummus and White Bean Olive
Tapénade with Grilled Flat Bread
|
80.
for 25 |
160.
for 50 |
| Round of Brie en Croute with Spinach and Walnuts |
70. for 30 |
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PETITE
DESSERTS |
Chocolate
Covered Strawberries
Espresso Chocolate Brownies
Flourless Chocolate Cake
Miniature Crème Brulee
Almond Phyllo Baskets
Chocolate Orange Mousse Cream Puffs
White Chocolate Latte Cream Puffs
Chocolate Coconut Tarts
Mini Shortcakes with Seasonal Fruit
Lemon Meringue Tartlets
Chocolate Dipped Shortbread
Pumpkin Cheesecake Mousse on Ginger Snaps
Chocolate Dipped Palmiers
Kahlúa Tiramisu Squares
Miniature Cheesecakes
Three Nut and Caramel Squares
Individual Northwest Apple and Hazelnut Strudels
Chilled Seasonal Fruit Soup Shooters*
Tapioca Pudding with Tropical Fruit Served on Chinese Soup Spoons*
Fresh Fruit Skewers
Hot Honey and Walnut Wontons*
Banana Spring Rolls with Chocolate Dip*
$30.00 per dozen
3-dozen minimum
Kaspar’s Selection of Petite Desserts
Our chefs create seasonal, fresh menu with the finest Northwest
ingredients
$28.00 per dozen
3-dozen minimum
Kaspar’s Signature Dessert Buffet
Kaspar's Selection of 6 different petite desserts
$11.00 per person
*These items can be served offsite when a chef is on premise.
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KASPARS CHOCOLATE FOUNTAIN |
$200.00 for up to 100 people.*
$3.00 per person for dipping itesm.
Kaspars will provide fresh seasonal and dried fruit, house made marshmallows and
house made cookies for dipping into the decadent chocolate flow.
*For groups over 100 people an additional charge of $.50 per person for up to 200 people
will apply for use of the fountain.
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| All
prices are subject to 9.5% Washington State sales tax &
18% gratuity. |
