Vegetarian Menu

All Menu Prices are based on a headcount of 50 people. We can accommodate all sizes of events, larger or smaller. Prices may vary.

Vegetarian Tapas
*Baked Brie in Phyllo with Yakima Valley Apple and Basil Filling
*Chopped Herbed Chickpeas with Roasted Peppers, Black Olives, Parsley Wrap Bites
*Eggplant and Tomato Individual Salad Cups
*Roasted Beet Platter with Local Blue Cheese and a Nutty Herb Drizzle
*Minted Melon Balls
*Roasted Artichoke Hearts, Green Onions and Asparagus with Manchego Shavings and Romesco in Puff Pastry Cups
*Fresh Brewed Passion Fruit Iced Tea with Condiments
*Please Inquire for Pricing*

Appetizers
*Chilled Beet and Kale Soup Shooters with Shallot Relish Topping
*”Crudites” Salad with Farro and Pecans Individual Cups
Entree
*Seasonal Mixed Greens Blanched Green Bean Salad with Lemon-Lime Zest and Chive Vinaigrette
*Fettucini with Sundried Tomato-Almond Pesto and Roasted Squash
*Braised White Beans, Swiss Chard, Kale and Tomatos with Roasted Garlic
*Stuffed Roasted Bell Peppers with Bulgur Wheat and Dill
*Assorted Vegan Rolls and Breads with Olive Oil Dip
*Please Inquire for Pricing*

A Celebration of the PNW Springtime (not all items available year round)

Appetizers
*Local Goat Cheese, Avocado-Celery-Walnut Pesto and Watercress Canapes
*Chickpea and Spinach Individual Cups
*Curry Spring Carrot Bisque Soup Shooters with Wasabi Cream Dollop
Entree
*Mixed Spring Greens with Roasted Artichoke Hearts, Spring Onions, *Crumbled Local Chevre with Fresh In house Made Green Goddess Dressing on the side
*Bi Color Fettucini and Roasted Leeks, Roasted Asparagus, Parmesan with a Spring Asparagus Sauce
*Spring Vegetable Strata with Garden Tomato Sauce
*Assorted Breads and Rolls with Butter
*Please Inquire for Pricing*

Lets “Fall” for Eating Green
A Journey through the PNW Autumnal Flavors(not all items available year round)

Appetizers
*Butternut Squash Soup Shooters with Roasted Apple Slices
*Roasted Walnut and Sweet Onion Chutney with Local Mozzarella and Pumpkin Butter Sandwich Bites
*Hot Artichoke and Cheese Dip with Crostini
Entree
*The Fall PNW Gratin…PNW Potatoes and Yakima Valley Apples with Local Gruyere
*Fall Mixed Green Salad with 5 Spice Almonds, Crumbled Chevre, Roasted Yakima Valley Pears and Red Onions with Balsamic Vinaigrette
*Dijon “Creamed” Kale, Chard and Spinach
*Fall Harvest Root Vegetable Cassoulet
*Assorted Breads and Rolls with Butter
Dessert
Fresh made Pumpkin Pie with Vanilla Bean Whipped Cream
*Please Inquire for Pricing*

Med-Veg
Mezes
*Hand Crafted Spanakopita (V)
*Quinoa Tabbouleh Filled Cucumber Cups (VE, GF)
*The Hummus Bar: Classic Hummus, Roasted Garlic Hummus, Red Pepper Hummus, Tapenade, Feta, Extra Virgin Olive Oil, Aged Balsamic and Chopped Flat Leaf Parsley with Pita Triangles (Individual Items Vary from VE-GF)
Entree
*Chopped Romaine Salad with Sliced Green Olives, Mint, Orange Slices and Sumac Vinaigrette (VE, GF)
*Lemon Roasted Red Potatoes with Oregano (VE, GF)
*Seasonal Vegetable Tagine with Chickpeas (V)
*Eggplant Moussaka (VE)
*Sliced Rosemary-Olive Bread with Olive Oil (VE)
Beverages
Cucumber Water, and Basil Lemonade (VE, GF)
*Please Inquire for Pricing*

GF: Gluten Free   DF: Dairy Free   VE: Vegan   V: Vegetarian

Crescent Moon Catering is happy to provide these options, however we are NOT a strictly GF facility or a Nut Free Facility