Mangetout Catering
Seattle's complete event planner
Mangetout Catering

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(206) 329-1227

Catering Menu

At Mangetout Catering we work with you to develop the menu you would like within the budget you have. Whether it is dietary restrictions or styles such as vegetarian or vegan, if it is a meal or a reception, we feel all your guests should be able to eat and enjoy. Our attention to detail, and willingness to work with you to customize every aspect of your event, means you will have an event that meets all your expectations.




Dungeness Crabcakes garnished with Crème Frâiche
Warm Cheese Gougère

Salad Course

Arugula Salad with Beets, Chevre and Toasted Walnuts, Vinaigrette

Main Course

Honey Roasted Root Vegetables
Autumn Farro Pilaf with Mushrooms, Pinenuts, and Parsley
Sautéed Fresh Green Beans
Braised Beef Shortribs


French Tarte Tatin with Caramel Sauce


Ladies Lunch


Endive Leaves with Dungeness Crab Salad
Dates with Blue Cheese and Almonds

Salad Course

Hearts of Romaine Salad with Housemade Croutons and Shaved Parmaesan

Main Course

Pan Seared Crabcakes with Remoulade Sauce
Sauteed Asparagus
Parkerhouse Rolls


Raspberry and Blood Orange Sorbet: with Sugar Cookies




Fresh Herb & Chevre, Ham & Asparagus, Rosemary Potato


Roasted Asparagus with Balsamic Reduction
Zoe’s Bacon Strips
Fresh Cut Fruit


Streusel Coffeecake


Cocktail Party


Chilled Prawns with Cocktail Sauce

Roast Beef and Horseradish

Mediterranean Chicken Marbella Skewers

Endive Leaves with Crab Apple Tarragon Salad

Mini Chorizo and Yam Empanadas

Caprese Skewers with Cherry Tomatoes Mozzarella and Basil

Pastry Purses with Savory Cheese Filling

Caramelized Onion and Thyme Tarts

Dungeness Crabcakes with Lime Crème Fraiche

Housemade Madeira Meatballs

Mangetout_Healthy and Delicious

Vegetarian Dinner

Salad Course

Tossed Red Leaf Salad With Beets, Chevre and Toasted Walnuts

Main Course

Classic Eggplant Parmesan With Marinara
Roasted Vegetable Orzo Pilaf
Grilled Zucchini, Olives, Roasted Peppers and Feta


Chocolate Ganache & Fresh Raspberry Tart

Vegetarian Lunch


Lentil Pilaf With Broiled Eggplant
Honey Roasted Tri-Color Carrots with Tahini Yogurt
Orange and Black Olive Salad With Orange Flower Water
Hummus and Labneh with Peta Chips


Mini Pork Banh Mi-inspired Sliders on Mini Brioche Rolls with Pickled Carrots
Mini Salmon Sliders with Fennel Slaw on Hawaiian Rolls
Smoked Salmon on Cucumber with Wasabi Aioli and Sesame Seeds
Dungeness Crab cakes with Lime Crème Frâiche
Endive Leaves filled with Celery Root Remoulade
Dates filled with Blue Cheese and Marcona Almonds
Grilled Garlic Prawns