STARTER
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| APPETIZERS |
|
Pacific
Rim Antipasti Quartet: Vegetable and Rice Noodle Spring Rolls
with Miso Aioli, Ahi Tuna Sashimi on Crispy Wonton with
Marinated Mushrooms, Honey Smoked Salmon on Green Lentils |
11. |
| Crab
and Spinach Wonton Raviolis with Lemon Sauce |
11. |
| Dungeness
Crab Cake with Chardonnay Mushroom Sauce |
11. |
| 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. |
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| 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. |
|
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. |
| Southwestern
Salad with Honey Cilantro Vinaigrette |
6. |
Organic
Mixed Greens with Ginger Vinaigrette
|
6. |
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| 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. |
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| COLD
SOUPS |
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| Shrimp
and Dungeness Crab Bloody Mary |
8. |
| Chilled
Green Pea with Pesto Salmon and Mint |
7. |
| Sweet Corn
and Potato Vichyssoise |
6. |
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MAIN
COURSES
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| COMBINATION
ENTREES |
|
| Beef
Shoulder Tenderloin and Alaskan King Salmon or Halibut* |
33. |
| Flat Iron Steak with Prawn Skewer* |
32. |
|
Chicken Wellington and Grilled King Salmon* |
28. |
|
Chicken Breast Piccata and Dungeness Crab Cake |
31. |
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| MEATS
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|
| Grilled
Beef Tenderloin with Port Wine Sauce and Crispy Onions* |
36. |
| Grilled
New York Strip Steak with Peppercorn Rub and Marsala Sauce* |
32. |
| Broiled
Ribeye with Sautéed Mushrooms and Café de Paris
Butter* |
28. |
| Grilled
Shoulder Tenderloin with Soy Ginger Sauce* |
25. |
|
Roasted Prime Rib with Caramelized Onions and Beef Jus (minimum
of 10 orders) |
28. |
| Braised
Beef Rouladen with Merlot, Mushroom and Five Herb Sauce |
24. |
Hungarian
Beef and Paprika Goulash |
23. |
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| Pork
Tenderloin with Shitake Mushrooms |
26. |
|
Pork Loin with Asian Five Spice Rub and Soy Ginger Sauce |
23. |
| Pork
Loin with Celery Root and Apple Stuffing |
24. |
| Pork
Loin Steak with Caramelized Onions and Mustard Sauce |
23. |
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| Rack
of Lamb with Five Herb Bread Crust* |
34. |
| Grilled
Double Lamb Chops with Tomato, Caper, Garlic and Onion Sauce* |
33. |
|
Lamb Loin with Spinach in Phyllo Crust* |
31. |
|
Braised Lamb Shank with Lentil and Sundried Tomato Stew |
25. |
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|
| POULTRY |
| 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 in Pastry Crust |
23. |
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| 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 |
23. |
| Duck
Confit with Mushroom Bread Pudding |
23. |
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| Roasted
Quail with Merlot Risotto Stuffing |
24. |
| Roasted
Quail with Pear and Savory Bread Stuffing |
24. |
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Roasted Turkey Breast and Leg with Sweet Potato Hash and Pomegranate
Glaze |
24. |
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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. |
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| SEAFOOD |
| Grilled
Ahi Tuna with Soy Ginger and Shitake Mushroom Sauce* |
30. |
| Grilled
Ahi Tuna with Spicy Vodka Bell Pepper Sauce* |
30. |
| Ahi
Tuna Tempura on Rice Cucumber and Mint Salad* |
30. |
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| Pan
Seared Sea Scallops with a Spicy Bacon Sauce |
29. |
| Sea
Scallops with Smoked Tomato Lentil Sauce |
29. |
| Corn
Meal Crusted Scallops with Sherry Sauce and Tiny Vegetables |
29. |
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|
Wild King Salmon with Smoked Tomato and Five Herb Sauce |
29. |
| Baked
Wild King Salmon with Tomato, Caper, Arugula and Olive Sauce |
29. |
|
Poached Wild King Salmon with Hard Cider and Caramelized Apples |
29. |
| Grilled
Wild King Salmon with Pinot Noir Sauce |
29. |
| Copper
River Salmon available in season |
Market
Price. |
| |
|
| Pan
Seared Halibut with Mushroom Crust and Chardonnay Sauce |
27. |
| Halibut
with Ouzo Spinach in Phyllo Crust |
27. |
| Baked
Halibut with Black Bean Coconut Ragout |
27. |
| Halibut
Fillet with Curry, Lime Leaf Broth |
27. |
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| Ling
Cod with Truffled Mushroom Wellington |
27. |
Northwest
Seafood Cioppino (Salmon, Red Snapper, Crab, Mussels, Prawns)
in a Spicy
Tomato, Bell Pepper Broth |
29. |
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| Jumbo
Prawn Skewer with Papaya Salsa |
27. |
| Jumbo
Prawns with Roast Garlic, Bell Peppers and Cilantro |
27. |
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| Parmesan
Crusted West Coast Snapper with Vodka Tomato Sauce |
25. |
| Almond
Crusted Red Rockfish with Lemon Butter |
25. |
| Sake
Kazu Black Cod with Green Onion Sauce |
27. |
|
Pan Seared Atlantic Sole with Seasonal Fruit Salsa |
25. |
|
Atlantic Fluke with Sweet Corn and Basil |
27. |
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Note:
Most of the Seafood entrées can be substituted with another
fish selection. |
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| VEGETARIAN |
|
| Tofu
Tempura with Curry Lime Leaf Coconut Broth and Stir Fried Asian
Vegetables |
21. |
| Eggplant
Parmesan Timbale with Pesto Cream Sauce, Wilted Spinach and Mushroom
Skewer |
21. |
| Le
Puy Lentil, Okra and Smoked Tomato Stew with Crispy Jasmine Rice
Firecrackers and Zucchini Piccata |
21. |
| Orzo
Pasta Primavera with 10 Vegetables and Grilled Portobello Mushroom |
21. |
|
Kaspar’s Seasonal Vegetarian Entrée
|
19. |
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*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. |
|
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| PLATED
DESSERTS |
| Kaspar’s
Signature Dessert Trio |
8.5 |
| 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 |
|
Banana White Chocolate and Coconut Betty |
7. |
| Caramelized
Upside Down Apple Tart Tatin with Apple Sorbet |
7. |
| Chilled
Peach Compost with Angel Food Float and Vanilla Ice Cream |
7. |
| Floating
Island in Caramel Crème Anglaise |
7. |
| Rustic
Market Fruit and Almond Tart with Vanilla Ice Cream |
7. |
|
White Chocolate Espresso Mousse in a Sesame Lace Basket |
7. |
| Bartlett
Pear Foster with Poppy Seed Sour Cream Ice Cream |
7. |
|
Kaspar’s Signature Dessert Buffet (Minimum 20 guests) |
11. |
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| Gourmet
Cookie Platters (Minimum 3 dozen) |
18./doz |
Chocolate Covered Strawberries (Minimum 3 dozen) Seasonal
|
28./doz |
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| All prices are subject to 9.5% Washington State sales tax & 18% gratuity. |
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