Menus for the Vegetarian or Vegan Lifestyle

All of our Menus can be tailored to suit Gluten Free, Organic or Vegetarian appetites. Below are just a few samples of the possibilities. Chef Anna is always more than happy to mix, match and adjust to suit everyone’s taste and budget.

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

“Spring”ing into Veggies

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

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
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

Lets “Fall” for Eating Green

A Journey through the PNW Autumnal Flavors(not all items available year round)

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
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
Fresh made Pumpkin Pie with Vanilla Bean Whipped Cream

The Vegan Express
Chilled Beet and Kale Soup Shooters with Shallot Relish Topping
“Crudites” Salad with Farro and Pecans Individual Cups
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

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)
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)
Cucumber Water, and Basil Lemonade (VE, GF)

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



PLEASE FEEL FREE TO MIX AND MATCH AMONGST THE MENUS.  WE ARE HERE TO CATER TO YOU All prices are based upon Buffet Style.  Plated Service, Family Style and Passed Service is available for additional fees Prices do NOT include Tax, Service and Labor Charge, Transportation fees or Rental Fees **Prices are based on 50-200 person headcount.  Prices are subject to change for smaller events and events over 200** 


Crescent Moon Catering
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