Our Food

EXPLORE & SAVOR

Give an event producer a call to talk about your event details and how we can plan the perfect menu and event for you. You can reach us at 844-4-MANGIA

FRESH LOCALLY SOURCED - SEASONALLY INSPIRED - BEAUTIFUL PRESENTATION - COOKED ONSITE

Menu Inspiration

How would you like your food served? Our menus offer a variety of options for every season and style. Based on your budget and preferences, our menu design experts will guide you through the process, while incorporating your tastes along the way. Before this step can begin, you will need to select your style of service. Depending on the level of formality, timeline and budget, here are the most popular formats to consider.

Buffet | Seated | Family Style | Stations

Hors d' oeuvres Buffet

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.

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

Passed Hors d’ oeuvres Reception

Small Bites Mini Baked Potato, baby red potato filled with bacon, cream cheese, sour cream and cheddar cheese garnished with fresh chive. Beef Tenderloin, seared and served with a peppercorn cream sauce in a wave spoon. Shrimp Canapé, fresh cucumber rounds topped with a chili-ginger seared shrimp. Salmon Canapé, fresh cucumber rounds topped with dill-cream cheese and smoked salmon. Stuffed Mushrooms, filled with Italian cheeses and spinach simmered in a garlic butter broth. 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. Crostini Chicken Salad Crostini, slow roasted chicken breast salad topped with fresh avocado. Shrimp Crostini, shrimp, Monterey jack, green chili and cream cheese spread atop a crostini. Bruschetta, crostini topped with a tomato-basil topping garnished with a balsamic glaze reduction.

Italian Feast

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

Traditional Buffet

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.

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

Summer BBQ Buffet

Tri Tip Steak, rubbed with spices and marinated in garlic. Grilled BBQ airline chicken Breast brined, grilled and brushed with a Huckleberry BBQ Sauce. Baby Red Potato Salad, diced red onions and celery, hard boiled eggs, in our house-made potato salad dressing. Fresh Grilled Corn on the Cob, served with butter and Jonnys seasoning. Strawberry & Spinach salad, tossed with feta, candied walnuts, croutons and a balsamic raspberry vinaigrette. Grand Marnier Fruit Salad, assortment of melon balls and diced fruit tossed with Grand Marnier Liquor and fresh mint. Fresh Baked Dinner rolls served with a honey-cinnamon whipped butter. Add Cedar Plank Wild Copper River Salmon to this menu for an additional charge. Served with Craven’s Coffee, Ice Tea, Lemonade and Cucumber Water

Mangia Signature Buffet

Roasted Prime Rib of Beef Carving Station, Horseradish and Garlic Crusted Prime Rib, served with Creamed Horseradish Grilled Wild Alaskan Salmon, served with lemon-herb compound butter. Whipped Yukon Potatoes Seasonal Mangia Signature Vegetable Medley, zucchini, squash, mixed bell peppers, asparagus, red onion marinated in balsamic vinegar and extra virgin olive oil. Roasted or Grilled Grand Marnier Fruit Salad, assortment of melon balls and diced fruit tossed with Grand Marnier Liquor and fresh mint. 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 Assorted Dinner rolls with chilled butter chips. Enhance this menu by adding an Idaho Potato Martini Station for an additional charge. Served with Craven’s Coffee, Ice Tea, Lemonade and Cucumber Water

Seated/Plated/Served Dinner

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

Family Style Dinner

Similar to a plated/seated/served meal, family style offers a similar feel but is slightly less formal. It’s just like passing the food around the family dining room table at home! Rather than being served comprised individual plates, each table is offered large platters of food and can help themselves to each of the offerings. This is a great way to keep your guests together and seated during the reception, also allowing guests to pick and choose what they would like.

The only con to this style of service is the amount of platters, bowls, utensil, etc can tend to take up a lot of room, so if your dream is large centerpieces or eucalyptus vines flowing from end to end of your table, this style of service is not for you!

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

Action Station

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.

BAO BUN STATION
Pork Belly Bun
Sous vide pork belly, glazed and seared on steamed bun, topped with house made cucumber kimchi, sriracha aioli and micro cilantro.

Veggie Bun

Roasted brussel sprouts, ginger, garlic, sambal aioli, pickled cucumber kimchi

CHICKEN KATSU BUN

Panko crispy chicken, sambal aioli, cilantro, pickled cucumber kimchi

NOODLE STATION

Enjoy watching our chef prepare your veggie packed stir fry, then top your noodles with Chile - ginger seared shrimp, teriyaki chicken, or korean short rib.

DUMPLING STATION

Steamed and fried assorted dumplings served with sesame - soy ginger sauce and sriracha aioli.

*Each style of service will include its own individual labor, equipment, rental costs as well as 20% admin/service fee and local tax.

Plated Entrees

Seated/plated/served menus are the most formal of the service options but are a great way to provide an attentive dining experience for your event. Our professional and experienced team of Event Captains, servers and cooks can easily handle events from 10-500+ guests with ease.

Chicken

From the Sea

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"

Beef

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"

Pork

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.

Vegetarian

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

Vegetable Tower, fried polenta, grilled squash, red pepper, eggplant, eggplant topped with locally grown micro greens.

Roasted Bell Pepper, filled with assorted seasonal vegetables, quinoa, pine nuts and feta.

Wild Mushroom Lasagna, layers of pasta, creamy white sauce, sautéed assorted wild mushrooms, thyme, garlic and mozzarella cheese.

We love to feature locally grown farm to table produce from our partners at Linc Foods.

Artisan Sides

The perfect accompaniment to one of our delicious entrees.

Seasonal Salads

Buratta Beet Salad, locally grown beets, heirloom tomato, creamy Buratta cheese, baby Arugula, fresh Basil, fleur de sel, basil-olive oil, balsamic reduction. All Seasons Salad, local greens, baby organic spinach, dried cranberries, feta cheese, toasted walnuts, herbed croutons, huckleberry or raspberry vinaigrette. Mid Summer Salad, local greens, Strawberries, Shaved Fennel, Gorgonzola, Walnuts, Raspberry Balsamic Vinaigrette Late Summer 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. Red Potato Salad Baby red potatoes, celery, red onion, hard boiled egg in our scratch dressing. Grand Marnier Fruit Salad Assorted melons, strawberries, blackberries, pineapple and grapes dressed with Grand Marnier Liqueur and fresh mint. Chicken Caesar Pasta Salad Mini penne salad, toasted pine nuts, imported parmesan cheese and roasted chicken tossed with our house made Caesar. Mixed Green Salad Chopped romaine, spring greens, roma tomato, cucumber, red onion, garlic croutons Caesar Salad Chopped romaine, spinach, toasted pine nuts, imported parmesan cheese tossed in our house made Caesar Strawberry & Feta, baby organic spinach, feta cheese, toasted walnuts tossed with a strawberry balsamic vinaigrette. Hawaiian Macaroni Salad, elbow pasta, creamy and tangy dressings shredded rainbow carrot, scallion, diced celery. Chilled Quinoa Salad, lemon vinaigrette, seasonal fresh veggies, spring greens, cubed feta.

Starch & Veggies

Garlic Mashed Potatoes, Washington red potato, heavy cream, milk, butter, roasted garlic Whipped Yukon Gold, Washington Yukon potato, buttermilk whipped to perfection Parsnip-Potato Puree, velvety parsnips and yukon gold potatoes finished with butter and cream. Potatoes Au Gratin, chopped Idaho russet potato, cream cheese, sour cream and cheddar cheese baked to a golden brown perfection. Rice Pilaf, a medley of wild rice simmered with butter and herbs. Gourmet Slow Roasted Beans, baked beans sautéed onions, dijon mustard, apple cider vinegar, brown sugar and bbq sauce. Gourmet Mac N Cheese, Tillamook cheese, elbow pasta, panko topping baked to perfection. Cougar Gold Mac N Cheese, Orecchiette pasta, gruyere, Cougar Gold sharp white cheddar topped with panko - parmesan topping, baked to perfection. Roasted Baby Red Potatoes, slow cooked caramelized onions and baby red potato bathed in olive oil and heavily seasoned roasted until fork tender. Sweet Potato Mash, served with honey cinnamon butter. Haircort Vertes, tender French green beans sautéed with garlic and finished with butter. Balsamic Marinated Veggies, seasonal assortment of farm to table vegetables, marinated in balsamic vinegar and extra virgin olive oil, roasted and finished with oregano and butter. Lemon Parmesan Asparagus, blanched and roasted tender asparagus topped with shaved lemon zest and shaved parmesan. Corn Succotash, sweet corn, lima bean, onion, bell pepper, grape tomato and zucchini.

Stations & Snacks

Stations are a popular option for hosts who want to change things up from the traditional 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 a great way to highlight during a cocktail hour or offer to your guests as a late night snack.

Stations & Snacks

Pizza Action Station For a late night snack, or a fun cocktail hour experience, try out our new wood fired pizza oven. Whether you have our pizza chef's toss and make your pizza, or have your guests top their favorite pie, you wont be dissapointned in our gourmet, Neapolitan style pizza. French Fry Station We bring the deep fryer and all the fixings for this gourmet fry station. Choose natural, shoe string, steak cut, or crosscut French fries with an assortment of toppings like fresh garlic, parmesan-Romano cheese, chili cheese or spicy paprika. You can’t offer fries without something to dip them in, so choose from our house made ketchup, buttermilk ranch, creamy garlic or Sriracha dipping sauces. Guacamole Bar Guests are greeted with an attendant ready to mortar and pestle some guacamole with your guest’s favorite add’ins of fresh jalapeño, lime, garlic, onions, salsa, cheese, olives and more. Served with organic white tortilla chips. Salt, Spicy and Sweet An assortment of cashews, almonds, peanuts, spicy Asian brittle, buttery popcorn, chocolate and caramel dipped pretzel sticks. Funnel Cakes Just like the fair, these hand spun fried cakes are delicious when topped with fresh strawberries and whipped cream or drizzled with chocolate sauce and confectionary sugar. Martini Mashed Potato Bar Guests will have the hard decision of choosing between Buttery Whipped Yukon Gold and Chunky Roasted Garlic Potatoes piped into a martini glass, topped with all their favorite toppings of fresh chives, scallions, sharp Tillamook cheddar cheese, diced bacon, gorgonzola, tomatoes, sour cream, sliced mushrooms, sautéed baby spinach and herb brown gravy, country gravy, cheese sauce and melted butter. S’mores Small heat elements placed around real charcoal briquettes where guests can roast their marshmallows and sandwich them in between chocolate dipped graham crackers. Lemonade Fresh lemons pressed right in front of the guests, to order, mixed with sugar water. Guests can choose to flavor their lemonade with fresh fruit puree of strawberries, watermelon, huckleberries or raspberries. Your guests will feel like they are drinking from a lemonade stand at the fair. Caprese Station Locally grown heirloom tomatoes and fresh mozzarella sliced for each guest drizzled with a balsamic reduction and garnished with basil. Guests can then choose to enhance their Caprese salad with an assortment of infused oils and flavored sea salts Shrimp Scampi Station Tiger shrimp sautéed with fresh garlic, oregano, lemon and butter finished with a splash of white wine tossed in angel hair, garnished with chopped parsley Popcorn Station Popped On-Site corn kernels served with a great selection of toppings and seasonings. Choose from flavored sea salts, coarse cracked pepper, Jonnys seasoning, ranch seasoning, white cheddar cheese seasoning, kettle corn flavor, Chocolate Chips, Caramel Chips, peanuts, and peanut butter cups Scoops Ice Cream We bring the ice cream party to you and your guests with an assortment of locally made nitrogen infused gourmet ice cream. Guests can choose fresh made waffle bowls, cones or cups. For an extra fun and yummy option turn your ice cream into sundaes with assorted toppings.

Hors D'Oeuvres

Whether its a chalked full grazing table, filled with charcuterie, fruit and dips or an artistic display of handcrafted small bites, Hors d' oeuvres are always a great way to start your event. These creative "canapés", or small bites, and displays are best complimented when served in a variety. Skipping a traditional meal all together? We suggest picking five to seven heavy hors d'oeuvres to substitute an entire meal. Let our Event Producers help you come up with suggestions for your event!

Small Bites and More

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

Grilled sour dough point + smoked tri tip + chimmicuri

Asian Sticky Ribs, hoisin - ginger glazed garnished with scallion

Pork Slider, smoked pulled pork topped with apple cider coleslaw and pickles.

Banh Mi Vietnamese, mini sandwich filled with pork, cilantro, fresh veggies and cilantro served on a crusty French roll

Fried Chicken, served on a mini crispy chicken skin cup, topped with a buttermilk ranch + jalapeño tomato salsa and fresh scallion

Bacon Cups, small bite sized cups made of bacon filled with gourmet baked beans.

Mini Grilled Cheese, with Tomato Soup Shooter

Pork Belly Bao Bun, sous vide pork belly, glazed and seared on steamed bun, topped with hors made cucumber kimchi, sriracha aioli and micro cilantro.

Chicken Katsu Bao Bun, panko crispy chicken, sambal aioli, cilantro, pickled cucumber kimchi

French Fry Cones, waffle or straight cut fries topped with white cheddar cheese + roasted garlic cloves + garlic sauce or with gorgonzola + pancetta

Short Rib Slider, beer braised + creamy horseradish + crispy leeks + mini brioche bun

Mini Chicken & Waffle, Buttermilk marinated + panko breaded + mini liege waffle + orange - thyme infused maple syrup

Grilled Lamb, riblettes, toasted garlic + greek yogurt dip.

Hors d’oeuvres Displays and Dips

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.

Mozzarella & Buratta Bar

Heirloom tomato + cherry tomato + micro basil + micro arugula + flaked sea salt + basil oil + extra virgin olive oil +balsamic reduction + prosciutto di parma +basil pesto, salsa romesco, black olive tapenade & caperberry relish

Baked Dungeness Crab Dip, shrimp & artichoke, served with crispy wonton chips.

Baked Pizza Dip

Zesty pepperoni, herb cream cheese, mozzarella, marinara sauce served with toasted baguette

Baked Smoked Alaskan Salmon Dip

Cream cheese, sour cream, spinach, served with toasted baguette.

Hatch Chili & Artichoke Dip

Served with fresh fried potato chip

Roasted Corn and Avocado Dip

Served with fresh fried white corn chips.

Wood Fire Pizza

Mangia Catering offers seasonally inspired wood fired pizzas for your wedding, special event, work lunch, birthday party or family gathering. Pizzas are fired onsite in our speciality made mobile pizza oven. We use locally grown wheat from the Washington Palouse for our pizza dough.

We bring the pizzeria to your event! Our pizza oven is fired with apple wood, reaching up to 900 degrees, baking pizza in just 2-3 minutes.

We have an assortment of packages or you can create your own pizzas with the options below.

Pizzas

Choose from our fan favorites, or customize your pizza toppings from our list of ingredients Blanco-white as snow. White Sauce, 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 Farmer's 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 Hail 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 Pie-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

Sauces

Toppings

Express Menus

Mangia Catering Co. offers a more casual catering option with our Express Menus. These are a perfect fit for those planning a casual event and are conscious of budget.
Our express service provides delicious, mouth-watering food for your event, without the pomp and circumstance of full service catering. Great for corporate luncheons and casual gatherings!

Most of these popular menu options can be offered as individual boxed meals (hot or cold) for an additional fee.

BAR B QUE MENU

OPTION #1 • PULLED PORK SANDWICH Slow roasted pulled pork served on a kaiser roll topped with apple cider slaw. • RED POTATO SALAD Tender potato, diced celery, red onion and hard boiled egg mixed in our house-made dressing. • BAKED BEANS Slow roasted beans, simmered white onions, bacon, dijon, brown sugar and apple cider slaw. OPTION #2 • HUCKLEBERRY BBQ CHICKEN Brined and grilled chicken leg, thighs and breast. • RED POTATO SALAD Tender potato, diced celery, red onion and hard boiled egg mixed in our house-made dressing. • BAKED BEANS Slow roasted beans, simmered white onions, bacon, dijon, brown sugar and apple cider slaw. • BREAD ROLL Fresh baked roll served with a whipped honey-cinnamon butter.

ITALIAN MENU

OPTION #1 • BASIC PASTA BAR Choose from Penne, Bowtie or Spaghetti, accompanied with scratch-made Parmesan Alfredo and Pomodoro Marinara sauces. • CAESAR SALAD Fresh chopped romaine, house made caesar dressing tossed with herb croutons and imported parmesan cheese. • GARLIC PARMESAN ROLLS OPTION #2 • 5 LAYER LASAGNA FIlled with meat ragu, creamy white sauce and our house-made cheese blend. Topped with melted mozzarella. • CAESAR SALAD Fresh chopped romaine, house made caesar dressing tossed with herb croutons and imported parmesan cheese. • GARLIC PARMESAN ROLLS OPTION #3 • BAKED ZITI Hearty meat sauce (beef and pork) tossed with Ziti finished in the oven with our house blend of cheese and Italian Herbs. • CAESAR SALAD Fresh chopped romaine, house made caesar dressing tossed with herb croutons and imported parmesan cheese. • GARLIC PARMESAN ROLLS

TRADITIONAL MENU

OPTION #1 • TURKEY Oven roasted turkey breast served with scratch-made gravy. • YUKON GOLD MASHED POTATO • STUFFING House-made with diced bread and slow-roasted onions, carrots, and celery. • CORN Organic white corn steamed and finished with butter. • GREEN SALAD Chopped romaine, diced tomato, cucumber, red onion, garlic-herb crouton and cheese. • FRESH BAKED ROLL OPTION #2 • APPLE CIDER GLAZED CHICKEN Tender chicken simmered in dijon and apple cider vinegar, garnished with roasted pecans. • CORN Organic white corn steamed and finished with butter. • GREEN SALAD Chopped romaine, diced tomato, cucumber, red onion, garlic-herb crouton and cheese. • FRESH BAKED ROLL OPTION #3 • GLAZED HAM Finished with brown sugar-honey glaze. • MAC N’ CHEESE Elbow pasta simmered in a creamy cheese sauce. • CORN Organic white corn steamed and finished with butter. • GREEN SALAD Chopped romaine, diced tomato, cucumber, red onion, garlic-herb crouton and cheese. • FRESH BAKED ROLL

DELI MENU

MEXICAN MENU

OPTION #1 • TACO BAR Shredded pork or shredded chicken, served with tortilla chips and warm flour tortillas, roasted black beans and Mexican rice. Served with all the toppings: cheese, sour cream, salsa, lettuce, tomato, pico di gallo. OPTION #2 • GOURMET TACO BAR Fresh ground beef or chicken, served with tortilla chips and warm flour tortillas, roasted black beans and Mexican rice. Served with all the toppings: cheese, sour cream, salsa, lettuce, tomato, pico di gallo. OPTION #3 • ENCHILADAS Filled with your choice of cheese, shredded pork, beef or chicken, rolled in our house made green sauce, topped with Monterey jack cheese. Served with tortilla chips, salsa, sour cream, roasted black beans and Mexican rice.

MEXICAN GRILL

Eat, Drink & Be Merry

Eat

Our team of chefs have created memorable holiday menus that will leave your guests with the best impression and delighted taste buds.

Drink

All of our holiday experiences include festive non alcoholic beverages and a limited bar with beer and wine.

Be Merry

Choose from one of our exciting and festively decorated venues, like the White House, The Jacklin Center or Shrine Club. Or, choose to host your party at your own location! Either way, we have all the details covered. Our event specialist can create festive holiday parties that all of your guests will enjoy!

Hors d' oeuvres

PASSED APPS Mini Baked Potato, baby red potato filled with bacon, cream cheese, sour cream and cheddar cheese garnished with fresh chive. Bruschetta, crostini topped with a tomato-basil topping garnished with a balsamic glaze reduction. Beef Tenderloin, seared and served with a peppercorn cream sauce in a wave spoon. Chicken Salad Crostini, slow roasted chicken breast salad topped with fresh avocado. Gorgonzola Crostini, seared garlic greens, creamy gorgonzola, toasted pinenut and golden raisins. Black Bean Crostini, black beans pureed with onions, jalapeños, garlic and southwestern herbs and spices, garnished with fresh avocado. Shrimp Canapé, fresh cucumber rounds topped with a chili-ginger seared shrimp. Salmon Canapé, fresh cucumber rounds topped with dill-cream cheese and smoked salmon. Stuffed Mushrooms, filled with Italian cheeses and spinach simmered in a garlic butter broth. Ahi Tuna, seared rare sesame crusted Ahi Tuna served on a crunchy wonton round topped with spicy aioli, togarashi, and micro greens. Shrimp Crostini, shrimp, Monterey jack, green chili and cream cheese spread atop a crostini. Mini Pita, stuffed with your choice of Caprese salad, chicken salad or lamb gyro. Shrimp Lollipop, large chili rubbed prawn broiled and served on a lollipop stick with a scratch made spicy cocktail sauce Bacon Wrapped Lollipop, large prawn wrapped with thick cut applewood smoked bacon. Lamb Lollipop, New Zealand lamb rubbed with a mint pesto. Balsamic Glaze Beef Satay, beef tenderloin seasoned and grilled finished with a balsamic reduction. Gorgonzola Beef Satay, grilled beef tenderloin served with a gorgonzola dipping sauce. Rosemary & Garlic Chicken Satay, marinated and grilled. Thai Peanut Chicken Satay, grilled and finished with a house made Thai peanut sauce. Caprese Lollipop, grape tomato, basil and fresh mozzarella. Includes Strawberry Lemonade, Iced Tea, Craven’s Coffee, Cucumber Water *Choose up to 3 hors d’ oeuvres. LIMITED TO ONE SEAFOOD SELECTION.

Buffet Selection

SALADS Pear & Walnut Salad, Macintosh pears, field greens, candied walnuts. Blood Orange & Radicchio, with toasted hazelnuts, shaved imported Parmesan tossed in a blood orange vinaigrette. Local Greens, Apples, Gorgonzola, Candied Pecans, Dried Cranberries, Crisp Pancetta, Apple Cider Vinaigrette Caesar Salad, crisp romaine, garlic croutons, toasted pine nuts, imported Parmesan cheese tossed in our house made Caesar dressing. Herb Roasted Corn on the Cob, mini cobs steamed and served with butter chips and Jonnys seasoning. French Green Beans, tender green beans sautéed in olive oil and garlic finished with garlic. Roasted Baby Carrots, finished with a honey-lemon glaze. Roasted Assorted Mushrooms, finished with shallots and white wine. English Peas, sautéed pearl onions, butter. House Salad, fresh cut romaine, baby organic spinach, red onion, cucumber, tomato, croutons and parmesan cheese tossed with your choice of dressing: Buttermilk Ranch, Wild Raspberry, Creamy Garlic, Creamy Balsamic (Choose One) VEGETABLES Veggie Medley, zucchini, squash, red onion, asparagus and mixed bell peppers marinated in balsamic vinegar and extra virgin olive oil. STARCH Roasted Baby Red Potatoes, slow roasted with white onions in olive oil, seasoned roasted until fork tender. Whipped Yukon Potatoes, golden potatoes whipped with cream and butter. Roasted Garlic Mashed, hearty mashed red potatoes, butter and cream. Wild Rice Pilaf, onions, carrots, celery, butter and thyme. Potatoes Au Gratin, chopped Idaho russet potato, cream cheese, sour cream and cheddar cheese baked to a golden brown perfection. Roasted Fingerling Potatoes, a roasted assortment of baby red, gold and purple potato. Gourmet Mac n’ Cheese, elbow pasta, Cougar Gold cheddar melted into a creamy cheese sauce. Whipped Sweet Potato, mixed with condensed milk, maple syrup, brown sugar, topped with candied pecans.

Entrees

CARVING STATION Roasted Prime Rib of Beef, horseradish and salt crusted served with creamed horseradish and au jus, carved to order. Char Grilled Beef Tenderloin, served with a roasted garlic-caramelized onion pesto, carved to order. MARKET PRICE Boneless Roasted Top Sirloin, rubbed with garlic and spices, slow roasted, carved to order. Pork Loin, rubbed with sage and garlic, wrapped in pancetta, slow roasted and carved to order Turkey Breast, slow roasted served with herbed scratch gravy and stuffing. ADDITIONAL ENTREE Baked Chicken Roulade, chicken breast filled with organic baby spinach, pancetta and fontina cheese finished with a dijon sauce. Chicken Purse, folded chicken breast filled with bacon and mozzarella finished with a dijon sauce. Herb Grilled Chicken Breast marinated in rosemary, thyme, oregano, garlic, lemon and olive oil. Tri Tip Steak, marinated in garlic, herbs and spices. Baked Salmon topped with a Lemon Caper Cream Sauce. Cedar Plank Salmon served with a lemon-dill compound butter Hazelnut Crusted Halibut, served with a lemon buere blanc. MARKET PRICE

Desserts