The Upper Crust Catering

8420 Greenwood Ave. North, Seattle, WA 98103

Hours of Service:

Monday: 10:00am - 5:30pm

Tuesday: 10:00am - 5:30pm

Wednesday: 10:00am - 5:30pm

Thursday: 10:00am - 5:30pm

Friday: 10:00am - 5:30pm

Saturday: 10:00am - 5:30pm

Sunday: 10:00am - 5:30pm

(Hours of Service May Vary)
Harbor Creek Farms Brazilian Black Strudel

Baby Spinach Green with Fresh Strawberries

Feta cheese, sliced peaches and caramelized nuts with an orange, mango and peach dressing

Harbor Creek Farms Mediterranean Pistachio and Sun Dried Tomato Wellington

With roasted red pepper sauce

Julienned Lentil Sage Filed Roast

With sautéed cracked pepper with caramelized onion demi

Vegan Garlic Smashed Red Potatoes

Vegan Lemon Pepper Fettuccini

With‎ a light lemon basil cream

Pan Seared Beans with citrus vegan Butter

Rustic breads with vegan coconut butter

Fresh Strawberries and Rhubarb Tart with Candied Ginger Cream

Fresh Baby Spinach with Grilled Apples, Candied Nuts, Crumbled Feta, and Our Orange Peach Mango Dressing

Grilled Peach Bruschetta with Brie and a Candied Pecan Honey Glaze

Brown Sugar and Bourbon Glazed Prawn Skewers

Balsamic Flank Steak with Roasted Red Pepper Salsa and Goat Cheese on Housemade Crostini

Sweet Potato Crab Cakes with Tequila Lime Aioli

Pesto Rubbed Grilled Chicken Skewers

Vodka-Mint Cured Salmon Bruschetta

Cucumber Rondelles with Our Cranberry Horseradish

Petite Fruit Tarts

Chocolate Espresso Bars

Roasted Beet and Citrus Salad with Mixed Greens, Crisp Red Onion, Feta Cheese, and a Honey-Lime Vinaigrette

Chef Carved Blackened Ny Strip with Our Cranberry Horseradish

Apricot Glazed Chicken Breast in a Caramelized Fig Sauce

Rosemary and Garlic Roasted Red Potatoes

Maple Glazed Roasted Whole Carrots

Grilled Apple and Peach Salad

Rustic Bread Basket with Honey-Cardamom Butter

Spiced Apple Pretzel Cake with Salted Caramel Sauce

Fresh Mixed Greens with Dried Cranberries, Candied Nuts, Feta Cheese, and Our Cherry Vinaigrette

Balsamic Maple Cranberry Glazed Roast Pork Loin

Vegan Garam Masala Spiced Pistachio and Sweet Potato Wellington with Lentils, Carrots, Cauliflower, Spinach, and a Coconut Milk Curry Demi

Meyer Lemon and Cumin Cured Chilled Asparagus

Harbor Creek Farms Rice Pilaf with a Blend of Wild Rice, Red Rice, Risotto, Quinoa, and Fresh Herbs

Fresh Fruit Served with a Sweet Balsamic Reduction

Rustic Bread Basket with Maple Sage Butter

Red and White Marble Cheesecake with Candy Cane Garnish

Fresh Watermelon and Mint Salad with Spinach Greens, Sweet Red Onions and Balsamic Vinaigrette

Herb Crusted Pork Loin with Risotto and a Roasted Red Pepper Olive Tapenade

Cedar Planked Wild Alaskan Salmon in a Honey-Ginger Marinade Garnished with Green Onion and Fresh Oranges

Harbor Creek Farms Wellington with Vegetarian Italian Sausage, Artichoke Hearts, Long-Grain Rice, Roasted Vegetables, and Cheese (Vegan)

Flame Roasted Corn and Red Pepper Couscous with Drizzled Lime and Chopped Fresh Cilantro

Roasted Vegetable Medley Seasoned with Garlic and Basil

Rustic Breads with Artisan Cheeses and Creamery Butter

Summer Greens with Grilled Apples, Feta Cheese, Candied Nuts, and Orange Peach Mango Dressing

Lemon Rosemary Chicken

Sicilian Tortellini with Sun-Dried Tomatoes and Olive Oil

Pan Seared Green Beans with Caramelized Onions

Rustic Breads with Creamery Butter

Harbor Creek Farms Brazilian Black Strudel

Goat Cheese Bruschetta with Sun-Dried Tomato Jam

Baby Spinach Greens with Fresh Strawberries, Feta Cheese, Peaches and Caramelized Nuts with an Orange, Mango and Peach Dressing

Chicken Sorrentino with Shaved Prosciutto, Sun-Dried Tomatoes and Creamy Risotto

Chef Carved Peppercorn New York Striploin with Stone Ground Mustard Demi

Red Bliss Potatoes with Cracked Black Pepper and Flat Leaf Parsely

Vegan Smoked Tomato Field Roast with Sun-Dried Tomato Sauce

Chilled Roasted Fresh Asparagus with Citrus Dressing

Rustic Breads with Butter

Chocolate Cookie Crusted Key Lime Pie

With a Caramel Whipped Cream Served Martini Style

Garlic Rubbed Beef Tenderloin with Pinot Noir Artisan Crostini

Seared Shrimp on Basil Risotto Cake with Tomato Garlic Sauce

Tangy Black Pepper Brie and Pecan Bruschetta

Mediterranean La Panzanella Salad with Fresh Herbs, Mixed Greens, Toasted Rustic Bread Cubes, Grilled Zucchini Scapece, Roasted Peppers, Fresh Mozzarella, Olives, Red Onions, and Capers with a Lemon Olive Oil Dressing

seared New England style chicken breast stuffed with smoked bacon risotto and finished with basil shrimp hollandaise

Harbor Creek Farms Mediterranean Pistachio and Sun-Dried Tomato Wellington with Roasted Red Pepper Sauce

Vegan option

cedar planked wild Alaskan salmon with Washington cherry chutney

Smashed Garlic Potato and Parsnips

Crisp Fresh Green Beans with Citrus Dressing

Rustic Breads with Butter

Fresh Strawberries and Rhubarb Tarts with Candied Ginger Cream

Harbor Creek Farms Brazilian Black Strudel

Baby Spinach Greens with Fresh Strawberries, Feta Cheese, Sliced Peaches and Caramelized Nuts with Orange, Mango and Peach Dressing

Harbor Creek Farms Mediterranean Pistachio and Sun-Dried Tomato Wellington with Roasted Red Pepper Sauce

Julienned Lentil Sage Field Roast with Sauteed Cracked Pepper with Caramelized Onion Demi

Vegan Garlic Smashed Red Potatoes

Vegan Lemon Pepper Fettuccine with a Light Lemon Basil Cream

Pan Seared Beans with Citrus Vegan Butter

Rustic Breas with Vegan Coconut Butter

Fresh Strawberries and Rhubarb Tarts with Candied Ginger Cream

Custom Item

Add Item

Disclaimer: Prices and availability are subject to change

0 Items in Cart

Browse Restaurants | Privacy Policy | Terms and Conditions | FAQ | Restaurant Owners | Contact us

Facebook Twitter Pinterest Instagram

© 2020 BringMeThat, Inc