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CATERING INFORMATION


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APPETIZERS  
Pacific Rim Antipasti Quartet: Vegetable and Rice Noodle Spring Rolls
with Miso Aioli, Ahi Tuna Sashimi on Crispy Wonton Honey Smoked Salmon on Green Lentils		 11.
Dungeness Crab Cake with Chardonnay Mushroom Sauce 11.
Crab and Spinach Wonton Samosas with Watercress 10.
Honey Smoked Salmon on Primavera Mashed Potatoes 9.
Baked Light Gnocchi with Gruyere Cheese 8.
Chicken and Spinach Spanakopita on Greek Vegetable Salad 8.
Sweet Onion, Eggplant and Goat Cheese Tart 8.
   
PLATTERS- SERVED FAMILY STYLE  
Seafood Selection: Smoked Northwest Seafood, Steamed Penn Cove Mussels with Sauvignon Blanc and Herbs, Chilled Oysters on the Half Shell*, Calamari Salad and Alaskan King Crab 16. per person
Chef’s Assortment – Kaspar’s selection of three appetizers to share with your guests
9. per person
   
SALADS  
Avocado, Dungeness Crab and Grapefruit with Ginger Vinaigrette 10.
Traditional Caesar Salad with Crispy Potato Croutons (Dungeness Crab, add $3.) 8.
Baby Spinach with Parmesan and Crispy Potato Croutons 8.
Southwestern Salad with Honey Cilantro Vinaigrette 8.
Fresh Baby Spinach with Oregon Blue Cheese and Hazelnut Brittle 7.
Bibb Lettuce with Pink Grapefruit and Citrus Dressing 7.
Spinach, Bacon and Jicama with Honey Mustard Dressing 7.
Organic Greens with Bartlett Pears and Spiced Walnuts 7.
Romaine and Crispy Sunchokes with Blue Cheese Dressing 7.
Organic Greens with Peach Vinaigrette and Goat Cheese Crostini 7.
Seasonal Greens with Raspberry Vinaigrette 7.
Organic Mixed Greens with Ginger Vinaigrette
 6.
   
HOT SOUPS  
Alaskan King Crab Bisque with Fresh Dill 9.
Pacific Northwest Seafood and Wild Rice Chowder 8.
Three Mushroom Bisque en Croute 8.
Beet and Coconut Milk Soup 7.
Light Sun Dried Tomato Gin Soup, Mozzarella Fritter 7.
New Mexican Corn, Chicken and Tortilla Chowder 7.
BLT Soup-Bacon, Lettuce and Tomato 7.
Selection of Seasonal Soup 6.
   
COLD SOUPS  
Shrimp and Dungeness Crab Bloody Mary 8.
Chilled Green Pea with Pesto Salmon and Mint 7.
Sweet Corn and Potato Vichyssoise 6.

 
 
ENTRÉES
   
COMBINATION ENTRÉES  
Beef Shoulder Tenderloin and Wild King Salmon or Halibut* 35.
Flat Iron Steak with Prawn Skewer* 34.
Chicken Breast Piccata and Dungeness Crab Cake 33.
Chicken Wellington and Grilled Wild Salmon* 30.
   

MEAT ENTRÉES

  
Grilled Beef Tenderloin with Port Wine Sauce and Crispy Onions* 38.
Grilled New York Strip Steak with Peppercorn Rub and Marsala Sauce* 33.
Broiled Ribeye with Sautéed Mushrooms and Café de Paris Butter* 30.
Roasted Prime Rib with Caramelized Onions and Beef Jus (minimum of 10 orders) 29.
Grilled Beef Shoulder Tenderloin with Soy Ginger Sauce* 27.
Braised Beef Rouladen with Merlot, Mushroom and Five Herb Sauce 26.
   
Pork Tenderloin with Shitake Mushrooms 27.
Pork Loin with Asian Five Spice Rub and Soy Ginger Sauce 25.
Pork Loin with Celery Root and Apple Stuffing 25.
Pork Loin Steak with Caramelized Onions and Mustard Sauce 24.
   
Rack of Lamb with Five Herb Bread Crust* 38.
Grilled Double Lamb Chops with Tomato, Caper, Garlic and Onion Sauce* 36.
Lamb Loin with Spinach in Phyllo Crust* 33.
Braised Lamb Shank with Lentil and Sundried Tomato Stew 28.


 

POULTRY ENTRÉES
Roasted Chicken Breast with Sherry Paprika and Mushroom Sauce 23.
Grilled Chicken Breast with Peppercorn Marsala Sauce 23.
Pan Seared Chicken Breast with Lemon Fruit Salsa 23.
Pan Seared Chicken Breast with Apple Horseradish Sauce 23.
Grilled Chicken Breast with Dried Blueberry Port Sauce 23.
Barbequed Chicken Breast with Whiskey Barbeque Sauce 23.
Roasted Chicken Breast with Asian Black Bean and Green Onion Sauce 23.
Roasted Chicken Breast on Caribbean Black Bean Coconut Stew 23.
Chicken Breast with Mushrooms en Croute 23.
   
Roasted Duck Breast with Grapes and Peppercorn Sauce 28.
Roasted Duck Breast on Apple Bread Hash 28.
Roasted Duck Breast with Pomegranate Glace 28.
Duck Confit with Caramelized Apples 24.
Roasted Quail with Merlot Risotto Stuffing 25.
   
Roasted Turkey Breast and Leg with Sweet Potato Hash and Pomegranate Glaze 24.
Roasted Turkey Breast with Spinach and Andouille Sausage Stuffing 24.
Traditional Turkey Dinner with all the Trimmings 24.

Turkey Wiener Schnitzel with Lemon Sauce

 24.
 
SEAFOOD ENTRÉES
Grilled Ahi Tuna with Soy Ginger and Shitake Mushroom Sauce* 30.
Grilled Ahi Tuna with Spicy Vodka Bell Pepper Sauce* 30.
   
Pan Seared Sea Scallops with a Spicy Bacon Sauce 29.
Sea Scallops with Smoked Tomato Lentil Sauce 29.
   
Wild Pacific Salmon with Smoked Tomato and Five Herb Sauce 30.
Baked Wild Pacific Salmon with Tomato, Caper, Arugula and Olive Sauce 30.
Poached Wild Pacific Salmon with Hard Cider and Caramelized Apples 30.
Grilled Wild Pacific Salmon with Pinot Noir Sauce 30.
Copper River Salmon (available in season ) Market Price.
   
Pan Seared Halibut with Mushroom Crust and Chardonnay Sauce 28.
Halibut with Ouzo Spinach in Phyllo Crust 28.
Halibut Fillet with Curry, Lime Leaf Broth 28.
   

Northwest Seafood Cioppino (Salmon, Red Snapper, Crab, Mussels, Prawns)

in a Spicy Tomato, Bell Pepper Broth

 29.
Ling Cod with Truffled Mushroom Wellington 27.
   
Jumbo Prawn Skewer with Papaya Salsa 29.
Jumbo Prawns with Roast Garlic, Bell Peppers and Cilantro 29.
   
Sake Kazu Black Cod with Green Onion Sauce 29.
Parmesan Crusted West Coast Snapper with Vodka Tomato Sauce 25.
Almond Crusted Red Rockfish with Lemon Butter 25.
   
Note: Most of the seafood entrées can be substituted with another fish selection. Please inquire about seasonal seafood availability.
 
   
VEGETARIAN ENTRÉES  
Tofu Tempura with Curry Lime Leaf Coconut Broth and Stir Fried Asian Vegetables 22.
Eggplant Parmesan Timbale with Pesto Cream Sauce, Wilted Spinach and Mushroom Skewer 22.
Le Puy Lentil, Okra and Smoked Tomato Stew with Crispy Jasmine Rice Firecrackers and Zucchini Piccata 22.
Orzo Pasta Primavera with 10 Vegetables and Grilled Portobello Mushroom 22.

Kaspars Seasonal Vegetarian Entrée

 20.
   

For parties of eighty or less, two entrée selections may be chosen.  A final guarantee for each entrée is required three business days prior to your event.  The host is responsible for providing cards or markers to designate each attendee's choice.  For parties larger than eighty, please select one entrée.

*Note from the King County Health Department: These items may contain raw or undercooked animal product, which may increase your risk of food borne illness, especially if you have certain medical conditions.

 
 

PLATED DESSERTS
Kaspars Signature Dessert Trio 8.5
Kaspars Seasonal Dessert Inspiration 7.
Baked Alaska with Latte Ice Cream 8.
Caramelized Three Nut Bar with Rum Raisin Cream 8.
Chocolate Pavlova with White Chocolate Sauce and Chocolate Ice Cream 8.
Chocolate Rosemary Truffle Filled Doughnut on Caramelized Hazelnut Cream 8.
Chocolate Swiss Silk Cake 8.
Crème Brûlée – Chef’s selection 8.
House Made Sorbet with Fresh Fruit on Fruit Coulis 8.
Individual Molten Chocolate Lava Cakes with Raspberry Chantilly 8.
Light Honey Cardamom Cheese Cake with Phyllo Pistachio Crust and Seasonal Fruits 8.
Sundae Station with Homemade Sauces and Ice Cream (Minimum 20 guests) 8.
Chef’s Cheese Plate – Selection of Three Imported and Artisan Cheese, Fruit and Lavash 8.
Flourless Chocolate Cake with Walnut Brittle 7.5
Lemon Meringue Tart 7.5
Caramelized Upside Down Apple Tart Tatin with Apple Sorbet 7.5
Chilled Peach Compost with Angel Food Float and Vanilla Ice Cream 7.5
Floating Island in Caramel Crème Anglaise 7.5
Rustic Market Fruit and Almond Tart with Vanilla Ice Cream 7.5
White Chocolate Espresso Mousse in a Sesame Lace Basket 7.5
Bartlett Pear Foster with Poppy Seed Sour Cream Ice Cream 7.5
   
Gourmet Cookie Platters (Minimum 3 dozen) 18./doz
Chocolate Covered Strawberries (Minimum 3 dozen) Seasonal
 21./doz
   

KASPARS SIGNATURE DESSERT BUFFET

A selection of five of Kaspar's favorite desserts. Minimum 20 guests.

12. per person
   

 

                All prices are subject to Washington State sales tax & 18% service charge.

  

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Kaspars Special Events & Catering
19 West Harrison
Seattle, WA 98119
206.298.0123
info@kaspars.com