Choose a classic buffet-style meal or customize your event with the help of our talented staff. A pasta station with cook-to-order plates or carving station with an impressive cut of meat can satisfy the senses and create fun memories.
We love to get creative with flavors and food presentation. If you can imagine it, we can serve it!
Event catering menu examples:
- Appetizer Ideas
Shrimp Cocktail with Habenero Mango Sauce, Cocktail Sauce & Curried Yogurt Sauce
Ahi Tuna, Avocado and Mango Poke Cup
Chicken Satay with Spicy Peanut Sauce
Bruschetta with Tomato, Basil and Balsamic
Fresh Cremini Stuffed Mushrooms
Fromage Board with Papillion Roquefort, Brie and Ballard Family Pepper Cheddar
Duck Breast Crostini with Chinese Five Spice, Arugula, Chevre and Pear Slivers with Port Wine Reduction
Seasonal Fruit Displays
- Featured Entrees
Brundage BBQ Brisket, Ribs & Pork
Grilled Flank Steak with Chimmichurri
Pacific Rim Salmon
Northwest Duck Breast
Idaho Ruby Red Trout pan-seared in Brown Butter
Osso Bucco with Kurobuta Pork
Idaho raised Prime Rib with House Au Jus and Fuji Apple Horseradish Sauce
- Sample Sides & Salads
Bourbon and Cremini Mushroom Risotto
Heirloom Panzanella Salad
Yukon Gold Roasted Garlic Mashed Potatoes
Roasted Root Vegetables with Sage Butter
Coconut Cilantro Rice
Strawberry Walnut Spinach Salad
Potatoes Gratin with Idaho Cheddar and Chevre
Brundage Mountain Catering also offers several bar options, including a cash bar, hosted beer & wine bar, hosted value, call or premium bar.
We can also create custom event ‘moments’, like a champagne toast, wine toast, Sangria, Margarita, Mojito or Signature Drink station cocktail hours or after dinner cordials. We love creative ideas and are happy to work with you to craft the occasion of your dreams!
Please call Michael Hayes at 360-620-7100 or email at [email protected] for indoor and outdoor venue options and full banquet pricing.
Meet Executive Chef Geoff Wheatstine
The creative force behind Brundage Mountain Catering is Geoff Wheatstine, known affectionately around local culinary circles as ‘Chef Geoff’. Wheatstine is a self-taught chef who landed in the fine dining scene at the tender age of 19. Born in London but raised in the Southwest, he has worked under a diverse collection of chefs and has drawn inspiration from each of them. Wheatstine credits his time at in Scottsdale, Arizona as one of the most pivotal in his culinary career.
“Working for the youngest Master Baker in the nation while at Wildflower Bread Company had a big impact on my bread baking culinary passion,” said Wheatstine. Geoff has also worked as a personal chef, owned and operated his own restaurant, and worked at Scalo Northern Italian, Fano Bread Company, Jug Mountain Ranch, Shore Lodge and Whitetail.
When he’s not in the kitchen creating amazing flavors, Wheatstine enjoys playing golf, boating and sipping coffee on the lake early in the morning.