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Menu - Appetizers - Salads - Entrees - Desserts

Appetizers


CROSTINI-toasted bread rounds (any of our spreads can be served with crostini)

  • Olivada-Kalamata olives blended with capers, garlic, sun-dried tomatoes and olive oil
  • Artichoke-Caramelized onion, mascarpone,roasted garlic pecorino
  • Pesto, fresh  mozzarella, tomato
  • Smoked trout mousse
  • Cannellini bean puree, rosemary, fresh sage, olive oil,

MINI-CALZONE- Homemade dough stuffed with

  • Italian sausage, marinara and mozzarella
  • Grilled eggplant and tomato with imported parmesan
  • Caramelized onions, olives and chèvre
  • Pesto and Italian sausage
  • Fresh ricotta, spinach and mushrooms
  • Bolognese (meat sauce) and parmesan
STUFFED GRAPE LEAVES-served with strained yogurt
  • lemon, mint and rice filling
  • minced lamb and rice
PHYLLO TRIANGLES-Phyllo pillows stuffed with
  • Gorgonzola and pistachio
  • Chard, kale, fennel, feta, parmesan and dried apricots
  • Grilled eggplant and tomato with imported parmesan
  • Pumpkin and haloumi (sheep’s milk cheese)
  • Minced lamb and pine nuts
  • Edam, Gouda and cheddar cheese
CUCUMBER CUPS-Filled with
  • Feta cheese spread, oregano and dill
  • Gorgonzola , pistachio spread
  • Smoked salmon mousse
  • Smoked trout mousse
  • Crème fraiche and Salmon roe
POLENTA – Polenta squares served with;
  • Wild mushroom ragout
  • Artichoke, mascarpone spread
  • Eggplant caponata
MUSHROOM PINWHEELS – Mushrooms sautéed with shallots rolled in a rich Caraway seed puff pastry served hot

STUFFED CRIMINI MUSHROOMS-Baby portobello caps stuffed with
  • Madeira sautéed mushrooms, shallots and fresh herbs topped with fontina cheese
  • Smoked sausage and parmesan
  • Crab, topped with Parmesan breadcrumbs
MUSHROOM MINI TARTS- Sautéed wild mushrooms, shallot and savory custard fill bite-sized puff pastry cups.

STUFFED ENDIVE with;
  • Soft bleu cheese with toasted almonds
  • Smoked salmon mousse
  • Roasted beets, chevre, pistachio
  • Creamy Feta, mint
FRESH SE ASIAN SPRING ROLLS ASSORTED FILLINGS
Platter or Served as a DIY table, fresh herbs, greens, lime sauce
  • Grilled prawns
  • Pressed tofu
  • Grilled chicken or pork​
MINI DUNGENESS CRAB CAKES
  • Spicy with chipotle  mayonnaise
  • Water chestnut, ginger, scallion, black sesame seed with wasabi mayonnaise
  • Fresh herbs with a tomatillo cocktail sauce
  • Mini crab-melt sliders; smoked cheddar, home-made tartar , brioche buns
CHICKEN SKEWERS
  • Tapas-smoked paprika spice rub, cilantro cream sauce (side)
  • Indonesian satay , served with a red curry coconut milk peanut sauce
  • Tandoori spiced with mango chutney
  • Honey and soy glaze teriyaki
  • Greek Oregano, olive oil, lemon and garlic served with a yogurt cucumber  sauce
PRAWN SKEWERS
  • Tapas Prawns, lemon, sherry, smoked paprika, garlic
  • Thai coconut curry marinade spicy coconut peanut sauce
  • Fresh rosemary, olive oil, lemon, garlic and red pepper flakes
  • Polynesian caramelized pineapple
CHICKEN WINGS
  • Tamari, honey and fresh ginger,
  • Thai grilled  with coconut milk
  • Buffalo; made by a native, mild to very spicy  served with homemade bleu cheese dip, celery and carrot strips-wet naps!
  • Tapas Garlic Wings, sherry, lemon, smoked paprika​
ASSORTED PLATTERS

Seasonal Fresh Fruit
  • Extra Small (serves 20)
  • Small (serves 30)
  • Medium (serves 40)
  • Large (serves 50)
  • Extra Large (serves 65 guests)
Antipasti Trays
An assortment of marinated vegetables, olives, fresh Buffalo milk mozzarella with tomatoes and pesto, bread and imported cold cuts, a bounty
  • Small serves 20-25
  • Medium serves 30-40
  • Large serves 50-60
  • X-large -serves 75+
Crudités-
Seasonal fresh vegetables served with your choice of  dips (see above);
  • Small (serves 25-30)
  • Medium (serves 35-45)
  • Large (serves 65-80)
  • X Large (serves 80-100)
SMOKED SALMON MOUSSE 
Salmon mousse made with fresh dill and lemon, molded, and decorated in the shape of a fish or customers choice (shown) , served with sliced baguettes, capers, tomatoes and red onion (Can also be made with smoked trout)
  • Small (serves 20-25)
  • Medium (serves 35)
  • Large (serves 50-75)
  • Medium (serves 35)
  • Large (serves 50-75)
SMOKED SALMON PLATTER
Smoked salmon, capers, tomato and cucumber slices served with whipped cream cheese and crackers and bread
  • Small (serves 25)
  • Medium (serves 40)
  • Large (serves 75)
ANTIPASTI PLATTER
Marinated and grilled vegetables, olives, fresh Buffalo milk mozzarella with tomatoes and pesto, bread and Italian cold cuts
  • Small (serves 15-20)
  • Medium (serves 20-30)
  • Large (serves 30-40)
DELI COLD CUT PLATTER
Served with relish, condiments and sliced organic breads, sliced
tomatoes, red onions and lettuce

Choices of following meats and cheeses


  • Mesquite Smoked Turkey,
  • Roasted Turkey,
  • Roast Beef,
  • Black Forest Ham,
  • Salami,
  • Pastrami or
  • Corned Beef
  • Swiss,
  • Sharp Cheddar,
  • Havarti,
  • Provolone

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DIPS-served with crudités (fresh cut vegetables) and/or bread and crackers 

PIQUANT MIXED GREENS
Braised mixed greens mustard, chard, topped with a tahini garlic and yogurt dressing and pine nuts served with pita bread

AJVAR- Grilled eggplant, roasted red pepper, olive oil, lemon , herbs

CANNELLINI BEAN-Broad white beans pureed with caramelized onion, potato, fresh herbs and home made crème fraiche, served with sliced baguettes

MEDITERRANEAN WHITE BEAN-Organic cannelini beans pureed with sage , rosemary, roasted garlic, fire roasted tomato and olive oil, served warm with a parmesan cap

BABA GANOUJ- Charcoal grilled eggplant pureed with sesame paste (tahini) garlic and lemon juice, served with pita bread

MANGIA BENE HUMMUS-Garbanzo beans pureed with tahini, garlic, lemon, preserved lemon and wild thyme

ROASTED RED PEPPER HUMMUS-Pureed garbanzo beans, roasted red peppers, lemon, garlic and tahini

OLIVE HUMMUS- pureed garbanzo beans, tahini, lemon, roasted garlic, fresh herbs and green olives

GUACAMOLE-Avocado mashed with cilantro, garlic, jalapeno and lime juice, served with tortilla chips

BLACK BEAN -Pureed black beans with chipotle (smoked jalapenos), crème fraiche, and roasted tomatilla salsa. Served with chips

EDAMAME- Sauteed edamame, miso, garlic, ginger-spiced pepitas

SHRIMP SALSA -Shrimp sautéed with garlic, Jalapeno, red and yellow peppers, mixed with fresh lime juice and Cilantro.
Served with tortilla chips

DEVILED DUNGENESS CRAB- Dungeness crab, sautéed shallots and sweet peppers.

ARTICHOKE-Artichoke hearts and mascarpone (Italian cream cheese), lemon zest, nutmeg and roasted garlic

MOROCCAN CARROT- Moroccan spice, EVOO (extra virgin olive oil), agave , olives, Vegan, vibrantly colored, unique and delicious

ROASTED BEET-Striking and healthy fuchsia spread made with za'atar (wild thyme mix) extra virgin olive oil, greek yogurt and red pepper flakes, garnished with chevre and pistachio

ELEVATED ONION DIP-Like the classic old favorite onion dip but better, fresher and  seasoned with local (when in season) caramelized onions, scallions, creme fraiche- served with kettle chips

FRESH HERB- Creme fraiche, roasted garlic and buttermilk, our version of a home made ranch dip

GORGONZOLA- Bleu cheese dip with scallion, sour cream and fresh herbs, pistachio

FETA SPREAD- goats milk feta with herbs, mascarpone and served with our home made fig chutney
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SAVORY TARTS/QUICHE-Can also be served as a main dish

ROSEMARY LEMON TART -Fresh tomatoes top a lemon goat cheese filling baked in a Roquefort crust

LEEK TART-Leeks sautéed with white wine and shallots cover a mild crème fraiche filling baked in a puff pastry crust

WILD MUSHROOM TART-Shallots. thyme, porcini and crimini mushrooms in a rich flaky pastry

HORTOPITA-Greek mixed greens pie, chard, kale, leeks, fennel with feta rolled in layered Phyllo dough, pinwheel slices or individual phyllo triangles

MINCED LAMB-Middle Eastern meat pie with aromatic minced lamb and pine nuts

FOCACCIA- topped with 


  • Caramelized Onions and prosciutto and figs
  • Goat cheese and pesto
  • Olivada-olive and sun-dried tomato spread
  • Fontina and Italian sausage
  • Potato, smoked mozzarella, roasted garlic and rosemary


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Mangia Bene Catering
​Kitchen Coach Cooking School
850 NE 88th St.
Seattle, WA
​98115
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