Catering Menus
Food In Bloom Catering Company is committed to serving local, organic & sustainable products.
Here in the culinary epicenter of the Pacific Northwest, we draw upon abundant local crops — from cherries to hazelnuts to wild mushrooms — and source superior beef, lamb and pork from local ranchers. Ours is a world-class cuisine with regional roots.
Having catered some of the most visible events in the city, we know from experience that a successful menu is one that is not only deliciously prepared, but one that is creatively and enticingly presented.
Below is a sample of our fresh Northwest cuisine:
Dungeness crab spring rolls in lettuce leaf with mint and cilantro
Tom sum papaya salad in napa cabbage cups with toasted peanuts with chili-garlic vinaigrette
Pepper crusted seared ahi tuna on lotus root chip with curry aioli
Pork tenderloin on baked pita with enoki mushrooms and peanut sauce
Pulled chicken salad on baked won ton with ginger and black sesame seeds
Sweet potato coconut won ton with apricot plum dipping sauce
Iced fruit with freshly squeezed lime juice and cayenne
Yellow pepper and tomato gazpacho with dungeness crab
Escabeche - chilled spanish fish salad of fried striped bass with julienne vegetables, sherry wine vinegar and extra virgin olive oil
Spicy caribbean jerk marinated pork loin with green olive sauce, spicy black beans and fried plantains
White bean and smoked poblano chili puree with plantain chips
Shrimp ceviche with garlic oil, avocado and croutons
Empanadas filled with potato, cotija cheese, chipotle peppers and tomatillo salsa
Fresh guacamole made on the spot with tri-colored tortilla chips and two salsas
Tray passed hors d'oeuvres
Cucumber cup with crab and mango in a cilantro lime dressing
Watermelon and goat cheese square with cracked black pepper
Chicken curry tartlet with golden raisins and roasted coconut
Buffet
Herb roasted leg of lamb, marinated in red wine, garlic and rosemary served with an italian salsa verde
Grilled tuna pocketed with caramelized onions and nicoise olives served with summer tomato ratatouille
Baby spinach salad with grilled peaches and candied walnuts with a buttermilk dressing
Farmer's market salad with fresh green beans, sliced rings of corn, cherry tomatoes, red onions and tossed with a red wine vinaigrette
Galette of caramelized leeks, new potatoes, fresh thyme and fontina cheese
Melon salad with orange and fresh mint to include cantalope wedges, honeydew and watermelon balls
Something Sweet
Individual almond frangipane tart with fresh summer cherries and creme fraiche
Miniature dark chocolate cupcakes with mascarpone frosting