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Sample Menus

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SAMPLE MENUS

These sample menus will give you a flavor of what St. Clouds catering can offer. Our high end events include a wine-centric meal for venture capitalists, an art retreat for gallery owners and collectors, a summer party for a law firm and a progressive dinner for entrepreneurs. At St. Clouds we have a natural affinity for non-profits and many of the events that we cater are fundraisers for organizations such as the Henry Art Museum, theIntiman Theater and Seattle University’s Law School. And we love joining you to celebrate life’s major events, from birthdays, whether it's a 50th or an 80th, and weddings to Superbowl parties. Please enjoy as you browse the menus that follow:

St. Clouds Appetizers – The Current Hot List

  • Rosemary and Shallot Spiced Nuts

  • Gougere

        Simple, elegant French cheese puffs

  • Curried Brie Pecan Crackers with Mascarpone & Grilled Apple/Proscuitto

  • Galettes
    These are savory French country pastries, offered with a wide range of fillings, cut into bite-able triangles.  Imagine a round, buttery pastry, with the outside rim flopped over tasty toppings.

  • Sample toppings:

  • Caramelized Onions/Pears/Goat Cheese/Pecans

  • Tomatoes/Basil/Gruyere

  • Beets/Bleu Cheese/Walnuts

  • Italian Sausage/Sweet Peppers/Cheeses

  • Butternut Squash/Mushrooms/Asiago/Walnuts

 

 

  • Vietnamese Style Avocado Spring Roll Slice on Crispy Wonton with Wasabi Mayo

  • Kale Chips with Almond Butter and Miso

  • Caramelized Onion/Grilled Pear and Goat Cheese Bruschetta

  • Bacon Wrapped Dates Stuffed with Bleu Cheese

  • Beechers’ Flagship Cheese on Essential Cracker with Quince Jam

  • Stuffed Mushrooms with Spinach, Fontina, Pecans & Butternut SquashOR

  • Stuffed Mushrooms with Chorizo, Green Chiles, Pine Nuts & Fontina

  • Hoppin’ John Masala Cakes with Ginger Mayo

    Vegetarian black-eyed pea and rice cakes with Indian seasonings of ginger, garam masala &chiles.

  • Avocado, Sun Dried Tomato and Basil Pesto Ahram Roll Ups

  • Pepper Crusted Seared Ahi Slices with Wasabi Soy Vinaigrette

  • Ahi Poke on Wonton Crisps

  • Lemongrass Shrimp SkewersOR

  • Garlic-Lemon Shrimp Skewers with Roasted Red Pepper Aioli

  • Dungeness Crab Cakes with Spicy Lime Sauce

  • House Smoked Wild Salmon Skewers with Mango Vinaigrette

  • Pancetta Wrapped Salmon “Jewels” with Lemon/thyme Dipping Sauce

  • Smoked Trout Rilletes on Brioche Toast with Chive Oil

  • Beef Tenderloin Open Faced “Mini Sandwiches” on Brioche with Watercress Mayo and Roasted Red Pepper

    (can also be done on potato cake and served on buffet)

  • Tequila Marinated Hangar Steak Slices with Chile-Cilantro Molida Sauce

  • Parmigiano Crusted Pork Tenderloin Slices with Spinach Aioli

  • Aunt Cindy’s Spicy Bites
    Hot Italian sausage, cheese, secrets – on foccacia

  • Italian Sausage and Mushroom Ragout in Phyllo Cup with Roasted Red Pepper Sauce

  • Pulled Pork Sliders

  • Reuben Sliders

  • Moroccan Spiced Chicken Bites with Citrus Yogurt Dipping Sauce

  • Mexican Chicken in Phyllo Cup with Chipotle Custard & Avocado Crema

  • Lamb Bites on Skewers with Rosemary Dijon Dipping Sauce

  • Grilled Shiitake Mushroom and Snow Pea/Red Pepper Skewers with Soy Glaze

  • Eggplant Caponata in Fingerling Potatoes

  • Roasted Corn and Goat Cheese Stuffed Piquillo Peppers

HEALTHCARE VENTURE CAPITALISTS' 15TH ANNIVERSARY

A wine-centric meal comparing old world/new world-style wines
• Smoked Trout Rilletes with Chive Crème Fraiche
• Maple Glazed Duck on Sweet Potato Gaufrette
• Artisan Cheese on Crisp Wafer 
• Spiced Nuts & Light Savories
• Champagne
First Course
• Red & Golden Beet Carpaccio, Arugula, Lemon Verbena Oil
• New World and Old World Chardonnay
Second Course
• Seared Sea Bass in Lime Coriander Broth over Dungeness Crab
• New World and Old World Riesling
Third Course
• Wild Mushroom & Thyme Parchment Packet
• New World and Old World Pinot Noir
Fourth Course
• Venison Loin with Huckleberry Sauce over Mashed Potatoes & Celery Root
• New World and Old World Big Red Wine
Fifth Course
• Mini Cheesecakes with Wine Gelee
• Moscato d'Asti
Sixth Course
• Chocolate Truffles
• 1991 Vintage Port

AN 80TH BIRTHDAY CELEBRATION

Passed Appetizers
Pepper Crusted Ahi Springroll Bites on Wonton Chips with Wasabi Mayo & Black Sesame Seeds
Carmelized Onion/Grilled Fig Goat Cheese Brushetta
Rosemary & Shallot Spiced Nuts
Crabcakes with Spicy Lime Sauce
Starters
Bread & Butter
Mussels in White Wine, Shallot, Butter & Garlic Sauce
Dinner
Individula Beef Wellington
Lightly Blanced Haricot Vert & Baby Carrots
Crispy Potato Scallion Pancakes
Green Salad (Mix of Arugula, Watercress, Butter Lettuce with Lemon * Thyme Vinagrette)
Dessert
Two Small Cakes
Plum & Blackberry Crisp with Vanilla Ice Cream 
Coffee

ART RETREAT

This was a small group of art collectors, curators, and gallery owners who gathered for the day at our client's beachhouse in Sequim.
Appetizers
Heirloom Tomato & Gruyere Tart
Cheese & Fruit Platter with Bread & Crackers
Chorizo Stuffed Piquillo Peppers
Scallops in Serrano Ham
Lemongrass Shrimp Skewers
Dinner
Morroccan-Style Salmon
Green Curry Chicken Served with Ttoasted Coconut, Pistachios, Currants, Scallions, Yogurt, and Diced Apples to Sprinkle on Top
Cilantro Rice
Lemony Green Beans on a Bed of Arugula with Toasted Pistachios & Parmesan
Dessert
Plum & Blackberry Crisp with Vanilla Ice Cream 
Coffee

PROGRESSIVE DINNER

This dinner is for a business organization of entrepreneurs. They split up into small groups of up to 15 guests, each group goes to a different host home for the dinner. We send out staff and the dinner to ten-twelve homes for the evening.
Appetizers
Chipotle Shrimp on Toasted Corn cakes with Roasted Red Pepper Crème Fraiche
Roasted Garlic Custard-filled Phyllo Cups topped with Dungeness Crab Salata
Pepper-crusted Ahi Springroll Slices on Wonton Crisps with Wasabi Mayonnaise Gougere
Starter
Cream of Potato and Celery Root Soup with Chive Oil
Dinner
Sesame-crusted Mahi Mahi with Ginger Lime Cream Sauce
Sesame - Coconut Rice Triangles
Seared Baby Green Beans, Chinese Long Beans, and Snow Peas
Buddha Buns
Humbow filled with Spicy Curried Vegetables then Baked
Dessert
Pear Frangipane Tart with Whipped Cream and Caramel Sauce
Coffee & Condiments

SUMMER PARTY

This event was a law firm gathering for a summer party.
Appetizers
Dungeness Crabcakes with Spicy Lime Sauce
Gougere Parisienne, Baked with a Picholine olive tucked inside
Rosemary and Shallot-spiced Nuts
Dinner
Served buffet-style
Tequila-marinated Hangar Steak with Chile Molida Sauce
Achiote-rubbed Halibut, wrapped in Banana Leaves served with Tropical Salsa
Hoppin' John Cakes with Goat Cheese Aioli
Cilantro Rice
Grilled Corn Salad with oven-roasted Tomatoes, and Asparagus in Pesto Vinaigrette
Seasonal Green Salad
Dessert
Build-your-own Hot Fudge Sundaes - with house-made Hot Fudge, toasted nuts, cherries, toasted coconut, and whipped cream

50TH BIRTHDAY CELEBRATION

This beautiful birthday celebration took place on a lovely, hot summer night. The birthday girl/hostess wanted to evoke a Provencal meal served outside, each course highlighted with a fabulous wine.
Passed Appetizers
Nuts, Olives, Gougere
Wine – French Sparkler
First Course
Seattle Salad Nicoise
(Sourced largely from local markets and farms)
Organic baby lettuce heads with heirloom tomatoes, a trio of baby potatoes (purple, fingerling, and red), white anchovies, quail egg, haricot verte, & sweet cicily vinaigrette
Cheese Plate served mid-salad, with Rustic Baquette
Wine – Spanish Verdeho
Second Course
Penn Cove Mussels Steamed with Shallots and Chablis
Wine – French Rose
Third Course
Grilled Baby Lamb Chops with Rosemary & Garlic, on a Bed of Warm French Lentil Salad with Baby Carrots and Herb Gremolata
Wine – Languedoc Red
Fourth Course
Perfect Yakima Peach with Sweetened Ricotta and Port Reduction Drizzle
Wine – Moscato d'Asti
Fifth Course
Chocolate Truffles
Wine - Banyuls

A WEDDING RECEPTION

This late summer outdoor wedding reception at Camp Long celebrated the finest seasonal ingredients.
Wine Reception
Bleu Cheese Cayenne Dip with Crudites and Raising Pecan Toasts
Rosemary & Shallot Spiced Nuts
Buffet Dinner
Northwest Summer Salad of Baby Greens with Fresh Local Blackberries, Oregon Hazelnuts, Goat Cheese & Blackberry Vinaigrette
Vietnamese Style Avocado Spring Rolls with Sweet & Spicy Dipping Sauce
Habanero Quince Glazed Halibut
Jamaican Jerk Rubbed Grilled Chicken Breasts with Grilled Pineapple-Mango Salsa
Cilantro Jasmine Rice
Tomato, Grilled Corn & Roasted Yam Salad with Fresh Basil
Grilled Summer Vegetables Drizzled with Balsamic Vinaigrette
Kids Menu
Macaroni & Cheese
Hot Dog with mustard & ketchup
Fresh Fruit
Lemonade

1131 34th Avenue
Seattle,WA 98122
P: (206)726-1522

Mon - Thu 5pm - 10pm
Fri - 5pm - 11pm
Sat & Sun Brunch - 9am - 2pm
Sat Dinner - 5pm - 11pm
Sun Dinner - 5pm - 10pm

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