Gourmet Cheese Display
Imported and Domestic Cheeses, Baked Brie topped with honey and toasted walnuts,
assorted nuts, speciality crackers and breads garnished with fresh berries and grape clusters.

Chicken Satay
Tender chicken breast marinaded and flavored with your choice of:
Thai Peanut, garnished with black sesame seeds and scallions
Rosemary & Garlic, marinaded with lemon, rosemary and garlic
Yakitori, soaked with Sake, mirin, garlic, soy sauce, and ginger.

Fresh Seasonal Fruit Display
A beautiful array of seasonal fruit.

Crudite with Assorted Dipping Sauces
Fresh cut carrots, celery, broccoli, pickled green beans or asparagus, baby tomato medley served alongside creamy garlic, buttermilk ranch and creamy balsamic dipping sauces.

Served with Craven’s Coffee, Ice Tea, Lemonade and Cucumber Water

A buffet features long tables with all of the offerings presented on the table. Mangia Catering provides simple buffet decor and linens and have buffet attendants serve your guests which helps keep things moving along efficiently. This is the most economical dinner option, as it keeps staffing ratios and additional rentals to a minimum and no advance choice selections or tracking is required for this option. While this route can feel more casual than the seated meal, it allows guests to pick and choose what they would like on the buffet and keeps costs down. We suggest one buffet for every 150 guests.

Italian Chicken, airline grilled chicken breast marinated in rosemary, thyme, oregano, garlic, lemon and olive

Pesto Gnocchi or Penne Pasta, simmered in a light cream sauce, finished with organic baby spinach, cherry tomato and parmesan cheese.

Balsamic Marinated Vegetables, sautéed in olive oil finished with butter.

Caesar Salad, crisp romaine, toasted pine nuts, imported parmesan cheese, garlic croutons tossed in our house-made Caesar dressing.

Grilled Focaccia or Garlic French Bread Served with Craven’s Coffee, Ice Tea, Lemonade and Cucumber Water

Roulade, stuffed airline chicken breast filled with prosciutto, basil pesto cream cheese and topped with a light cream sauce.

Haricots verts, tender French green beans sautéed with garlic, finished with butter.

Baby Red Potato, tender young Washington grown red potato roasted, then finished with caramelized onions, sea salt, and fresh cracked pepper (May substitute for Idaho Wild Rice Pilaf)

Choose (1) Salad
All Seasons Wedding Salad, local greens, baby organic spinach, dried cranberries, feta cheese, toasted walnuts, herbed croutons, huckleberry or raspberry vinaigrette.

Mid Summer Wedding Salad, local greens, Strawberries, Shaved Fennel, Gorgonzola, Walnuts, Raspberry Balsamic Vinaigrette

Late Summer Wedding Salad, local Greens, grilled peaches, crisp Pancetta, candied pecans, Feta, Sherry Vinaigrette

Autumn, grilled pear or apples, artisan romaine wedge, gorgonzola, candied walnut, roasted cherry tomato, thick cut hickory smoked bacon drizzled with a red wine vinaigrette.

Citrus Salad, Arugula, mandrain orange segments, shaved parmesan, croutons, pine nuts, roasted tomato tossed in a white wine vinaigrette

Fresh Baked Dinner rolls with chilled butter chips.

Add Grilled Tri Tip Steak carving station to this menu for an additional charge.

Seated/plated/served menus are the most formal of the service options and tend to be the most expensive option due to the amount of talent (cooks, servers, etc). Our standard service ratio for plated meals is 1 server per 16 guests. Additional back of house staff and servers assistants are also necessary. Typically we like to have guests planned on a seating chart, and we keep track of your guests entree selection. Another way to plan for a plated meal is to offer no choice, but give your guests a Duet plates offering two proteins (i.e. beef and salmon) to ensure you are satisfying all preferences. Additional rentals are also required for this type of service.

Served Seasonal Salad Course, served with fresh baked bread and chilled butter.

Prosciutto Wrapped, Basil Pesto Cream Cheese stuffed airline Chicken Breast, served with Yukon gold whipped potato with chive and seasonal veggie.

Dessert & Coffee Course Wedding Cake provided by Just American Dessert, served by Mangia Catering

CHEF’S CHOICE OF THREE PASSED HORS D’OEUVRES AND ONE STATIONARY DISPLAY

CHOOSE ONE SALAD
All Seasons Wedding Salad: local greens, organic baby spinach, dried cranberries, feta cheese, toasted walnuts, herbed croutons, huckleberry or raspberry vinaigrette. Mid Summer Wedding Salad: local greens, strawberries, shaved fennel, gorgonzola, walnuts, raspberry balsamic vinaigrette.
Late Summer Wedding Salad: local greens, grilled peaches, crisp pancetta, candied pecans, feta, sherry vinaigrette Autumn Salad: grilled pear or apples, artisan romaine wedge, gorgonzola, candied walnuts, roasted cherry tomato, thick cut hickory smoked bacon drizzled with a red wine vinaigrette.
Citrus Salad: arugula, mandarin orange segments, shaved parmesan, croutons, pine nuts, roasted tomato tossed in a white wine vinaigrette.

ENTREES - CHOOSE 2
Tender chicken breast filled with our house-made basil pesto and cream cheese, wrapped with sliced prosciutto and topped with a light herb cream sauce.
Halibut
Pacific Wild Caught Halibut, citrus marinated, pan seared place atop romesco sauce garnished with toasted almonds. Beef Filet
Sous vide with fresh thyme garlic and extra virgin olive oil, then seared medium rare, served with a zesty Calabrian herb sauce.
Beef Short Rib
Beer braised, finished with a sweet onion lager reduction and crispy leeks.
Wild Mushroom Risotto
Creamy rice, simmered with white wine, garlic, wild mushroom, finished with aged parmesan cheese and white truffle oil.

ARTISAN SIDES
Burrata Whipped Mashed Potato
Wild Mushroom Risotto
Cougar Gold Mac n’ Cheese
Seasonal Veggies
Grilled Asparagus
Topped with shaved Parmesan and Lemon Zest

Stations are a popular option for couples who want to change things up from the traditional reception setting. Stations are setup as self-serve or chef-attended and encourage guest interaction. This style offers the opportunity to feature a variety of themed menus or ethnic flavors. This is crowd favorite, especially if you are trying to have guests mingling and interacting throughout the event. Stations are also a fun way to incorporate during a cocktail hour experience or a late night snack.

Prosciutto Wrapped, Basil Pesto Cream Cheese stuffed airline Chicken Breast, served with Yukon gold whipped potato and Haricots Verts sautéed with garlic, butter and lemon.

Herb Grilled Italian Chicken, skin on-marinated with herbs, garlic and olive oil. Served with balsamic marinated seasonal vegetables and pesto gnocchi.

Wild Alaskan Salmon, grilled with lemon and lime zest, fresh thyme, topped with local Huckleberry Relish, served with Idaho Wild Rice Pilaf and charred asparagus.

Wild Alaskan Salmon, topped with lemon - dill compound butter, served with Burrata whipped potato and seasonal vegetable.

Halibut, topped with smoked paprika butter, toasted almonds, served with romesco sauce and lemon zested asparagus

Hazelnut Crusted Halibut, tender white fish crusted with toasted hazelnuts, baked and finished with a white wine, lemon, butter sauce, served with creamy seasonal risotto.

Pacific Cod, citrus marinated, topped with mango-avocado salsa served with seasonal veggie, served over steamed rice.

Jumbo Crab Cakes, lump Maryland blue crab, capers, breadcrumb. Topped with lemon aioli.

Jumbo Coconut Prawns, served with orange - sweet chili dipping sauce

Ask your event producer about how to make your Entree "Surf and Turf"

Tri-Tip Steak, marinated in garlic, herbs and spices and grilled to perfection, served with Yukon gold mashed potato and seasonal vegetable.

Prime Rib, Horseradish and Garlic Crusted Prime Rib, served with Creamed Horseradish and Au Jus, served with Yukon gold mashed potato and seasonal vegetable.

Beef Medallions, served with a Creamy Peppercorn sauce

Beer Braised Beef Short Ribs, boneless beef short rib, topped with sweet onion-beer reduction topped with crispy leeks, served with parsnip puree.

Beef Tenderloin topped with a roasted garlic, Dijon-caramelized onion pesto and parmesan crust. Served with roasted garlic mashed potato and seasonal vegetable.

Beef Tenderloin or New York Strip, grilled, finished with house grill butter, served with sweet potato mash, seasonal corn succotash.

We love to feature Snake River Farms, American Kobe Waygu and Double R Ranch beef whenever possible.

Ask your event producer about how to make your Entree "Surf and Turf"

Tenderloin, marinated in garlic and olive oil finished with a Dijon cream sauce. Served with Yukon whipped potato and seasonal roasted vegetable.

St Louis Ribs, rubbed with our blend of spices and finished with huckleberry BBQ sauce served with grilled street corn on the cob and gourmet baked beans.

Pork Loin, Rubbed with rosemary and garlic and wrapped with pancetta served with carbonara pasta and sautéed seasonal vegetables.

Grilled Chop, bone in-center cut pork chop marinated in house-made basil pesto served with pasta and sautéed seasonal vegetables.

Asian Sticky Ribs, served with steamed white rice and Asian slaw.

We love to feature Snake River Farms Kurobuta Pork for our pork entrees.

Most of our vegetarian entrees can be made gluten free or vegan, just ask your Event Producer.

COLD APPS

Summer Veggie Crostini Basil pesto + balsamic glaze Grilled Peach Crostini Ricotta, orange - basil gatrique

Burrata Crostini Topped with basil, flaked sea salt, extra virgin olive oil.

Zucchini Roll Filled with goat cheese, seasonal veggies.

Southwest Crostini Avocado mousse, roasted corn, peppers, cojita, micro arugula

Mini Maine Lobster Roll House made roll, tarragon, mayo, lemon juice.

Eddamme Blanched and chilled, dusted with togarashi, sea salt

Charcuterie Cones Assorted cured meats + olives + cherry tomato + bread + imported cheeses

Mahi Mahi Mini Fish Tacos served on mini lime wedge, topped with mango-avocado salsa

Ahi Tuna Seared rare sesame crusted Ahi Tuna served on a crunchy wonton round topped with spicy aioli, togarashi, and micro greens.

Mini Pita Stuffed with your choice of Caprese salad, chicken salad or lamb gyro.

Chicken Salad Crostini Slow roasted chicken breast salad topped with fresh avocado.

Shrimp Canapé ginger-chile seared jumbo shrimp topped with lime aioli and micro cilantro atop a cucumber round.

Salmon Canapé Fresh cucumber rounds topped with dill-cream cheese and smoked salmon.

Bruschetta Crostini topped with a tomato-basil topping garnished with a balsamic glaze reduction.

Pesto Crostini House-made basil pesto, feta cheese, cherry tomato, toasted pine nut

THINGS ON A STICK

Grilled beef tenderloin served with a gorgonzola dipping sauce

Greek Chicken Satay Marinated in greek yogurt, garlic, oregano. Served with a creamy dipping sauce.

Thai Peanut Chicken Satay Grilled and finished with a house made Thai peanut sauce

Balsamic Glazed Beef Satay Beef tenderloin seasoned and grilled finished with a balsamic reduction.

Bacon Wrapped Lollipop Large prawn wrapped with thick cut applewood smoked bacon served with spicy tomato relish.

Chicken Parmesan Lolipop Hand breaded and fried chicken breast, garnished with marinara and micro basil.

Lamb Lollipop New Zealand lamb rubbed with a mint pesto.

HOT APPS

Grilled Baby Street Corn Garlic + lime + cojita + ancho Chile

Mini Baked Potato, baby red potato filled with bacon, cream cheese, sour cream and cheddar cheese garnished with fresh chive.

Short Rib or Pork Arepa Corn cake topped with pickled onion, mojo sauce, micro cilantro

Pork & Shrimp Dumpling Sesame dipping sauce

American Waygu Beef Meatballs, Snack river farms beef, topped with house made pomodoro and micro basil.

Arancini Wild mushroom Risotto + truffle topped with gran pardana parmesan + tomato jam + micro herb

Stuffed Mushrooms Filled with Italian cheeses and spinach simmered in a garlic butter broth.

Shrimp Toast Hatch Chile + cream cheese + bay shrimp on crostini

Crudite
Organic, fresh, blanched, and pickled locally and regionally grown veggies served with your choice of creamy garlic, creamy balsamic and Buttermilk ranch dipping sauces.

Fresh Seasonal Fruit
A beautiful array of seasonal fruit, served with a huckleberry mousse dip.

Gourmet Cheese Display
Imported and Domestic Cheeses, Baked Brie topped with honey and toasted walnuts,
assorted nuts, dried fruit, speciality crackers and breads garnished with fresh berries and grape clusters.

Charcuterie
Marinated Mozzarella, provolone, parmesan wheel, salami, grilled eggplant, grilled zucchini, assorted olives roasted peppers, marinated artichoke hearts, roasted elephant garlic, grissini, toasted ciabatta, balsamic vinegar and extra virgin olive oil.

Mediterranean
Grilled Pita Points, Hummus & Marinaded Feta, Olive Tapendae, Romesco Sauce, accompanied with Greek Peppers, Marinated Artichoke Hearts and assorted olives.

Choose from our fan favorites, or customize your pizza toppings from our list of ingredients

BLANCO-white as snow. Olive oil, fresh crushed garlic, ricotta cheese, parmesan and mozzarella

PEPPERONI BLAST-because who doesn't like deep fried pepperoni? Red Sauce, mozzarella, fontina, parmesan, Romano, pepperoni, garnished with crispy pepperoni

CHEVRE-fancy name for funny cheese made out of goats milk. red sauce, goat cheese, red onion, kalamata olive, capers garnished with fresh basil

QUEEN M.-most know the story. Italy's Queen Margherti' favorite pie red sauce, fresh sliced roma tomato, extra virgin olive oil, fresh mozzarella, garnished with fresh basil

FARMERS MARKET-whats better then farm to table? basil pesto, seasonal veggies, mozzarella finished with a balsamic reduction

THAI-big bold flavors. our peanut sauce rocks. peanut sauce, roasted red peppers, scallion, shredded carrots, grilled chicken, garnished with cilantro and chopped peanuts

CAESAR-hot pizza topped with cold salad? try it, you wont be disappointed. creamy caesar dressing spread, grilled chicken, parmesan and mozzarella cheese garnished with freshly tossed arugula caesar salad

IDAHO-c'mon, we have to give a nod to our motherland! alfredo sauce, Idaho potato, hickory smoked bacon, green onion, cheddar and mozzarella cheese garnished with fresh garlic sour cream

MEAT -carnivores might even say its too much meat red sauce, mozzarella, pepperoni, salami, pancetta, Italian sausage

BBQ-just the right amount of smoke tangy bbq sauce-marinara, smoked gouda, mozzarella, crispy bacon, red onion, bell pepper, grilled chicken

• Mini Dessert, Chef’s choice of an assortment of cakes, tarts and more
• Chocolate Dipped Strawberries
• Sugar Donunts, served with a trio of dipping sauces
• Creme Brûlée Spoons
• Mixed Berry Cobbler, with vanilla bean ice cream