We’d love to cater your next event.
We are a small, flexible catering firm able to accommodate a variety of events in all sorts of venues.
Whether it’s as simple as box lunches for a corporate meeting or a delicious dinner for a large party complete with staff, we can bring healthy, creative dishes to your door!
We are located in Girdwood, Alaska and can provide catering to a wide variety of venues in Anchorage and the surrounding areas of Southcentral Alaska.
Hosting a special event or business meeting? Rent out the entire place.
Reserve our venue for your next birthday party, professional business meeting, or private group gathering. Discounted non-profit rates available.
The approximate base rate is $1500 per day or evening. But this is highly negotiable if you need catering or have other personalized requests.
Give a call for more details or to book.
907-783-8122
Here’s a sampling of what we can do:
- Private dinners
- Weddings
- Business openings and event shows
- Executive lunches or dinners
- Charity events
- Wine tastings
- Ribbon cutting ceremonies
- Baby showers
Local and Organic
Spoons specializes in healthy, creative dishes with an emphasis on Paleo and gluten free cooking. We use only cold pressed oils in the preparation of our food and whenever possible we use locally sourced and organic or GMO free product.
Since 1999, SPOONS has been providing custom catering and tailored menus for practically any type of event, in any venue.
We are a small, flexible catering firm able to accommodate a variety of events in all sorts of venues. We also cater to clients in need of meals for single or multi day trips.
We happily provide clients with custom menus.
Spoons specializes in healthy, creative dishes with an emphasis on Paleo and gluten free cooking. We use only cold pressed oils in the preparation of our food and whenever possible we use locally sourced and organic or GMO free product.
Appetizers
Level 1, $9 – $13
- Asparagus skewered AK scallops with balsamic glaze
- Rosemary skewered prime beef tenderloin
- Manila clams (or mussels) in beurre blanc, served on the half shell with tomato and leek confetti
- Shrimp cocktail with roasted tomato-basil dip
- Beef bourguignon skewers
- Shrimp po’boy sliders- Alaskan prawns, lemon aioli, local greens and side hot sauce
- Herb crusted beef tenderloin with horseradish rolls
- Pancetta wrapped basil chicken with pesto
Level 2, $6 – $10
- Fennel sausage frittatas with roasted tomato and chive oil
- Antipasto- cured meats, Caprese skewers, grilled artichokes, etc..
- Cheese tray – assorted cheeses, olives, spiced nuts, maple pecans
- Chevre cheesecake with balsamic pears, dried cherries and handmade crostinis
- Halibut (or salmon) ceviche on cucumber slices
- Yam neua skewers – Thai style cold beef salad with mint, pepper and lime
- Roast beef sliders with horseradish sauce on side
- Chicken skewers with dried tomato and pesto dipping sauces.
Level 3, $4 – $8
- Pasqual’s chili crusted bacon roulades
- Yukon twice baked potatoes with tomato confit and smoked salmon
- Asparagus and crudités with curry dip
- Fresh bread and olive oil with balsamic syrup
- Smoked salmon Bruschetta
- Salmon dip
Salads and Vegetables
Salads / Vegetables $6 – $10
- Cold asparagus salad with a white wine vinaigrette
- Mixed baby greens, toasted pecans, oranges with crispy prosciutto with Meyer lemon vinaigrette
- Classic Caesar salad with homemade garlic croutons
- Green bean salad with fresh French beans, almonds, and a white wine vinaigrette
- Spinach with toasted pecans, pears, berries, citrus, vinaigrette and crumbled blue cheese on side
- Sautéed summer squash with carrot ribbons and shallots
- Bundled asparagus or haricot verts
- Potato and sweet potato gratin stacks
- Rice pilaf
Entrees
Entrees $25 – $38
- Duck breast glazed with port served with mushroom confit
- Alaska sockeye salmon with a tarragon citrus glaze
- Pistachio Crusted Halibut
- Filet mignon with bordelaise and caramelized shallots
- Grilled chicken with a smoked tomato salsa
- Beef bourguignon
- Dijon agave pork tenderloin medallions with mushroom port sauce
- Grilled Portobello and vegetable napoleons with fresh herbs and parmesan cheese
Desserts
- Lemon curd cheesecake with pine nut crust
- Flourless chocolate tort
- Chocolate molten cake
- Coconut macaroons
- Ginger bourbon bread pudding
Boxed Lunches
Boxed lunch example:
- Turkey croissants with brie and pear slices
- Roast beef ciabatta with horseradish caper, balsamic onion and organic spinach
- Caprese ciabattas with pesto, tomatoes, fresh mozzarella and spinach
- Tomato-cucumber feta skewers
- Bags of chips
- Lemon blueberry crumble cupcake
Holiday Dinner
Appetizers
- Shrimp cocktail with roasted tomato, basil dip
- Chevre cheesecake with balsamic pears, dried cherries and handmade crostinis
- Beef bourginon skewers
Salad of baby greens
Toasted pecans, oranges and crispy prosciutto with a Meyer lemon vinaigrette plated and served at tables.
Buffet
- Duck breast glazed with port served with mushroom confit
- Bundled asparagus or haricot verts
- Potato and sweet potato gratin stacks
Dessert
- Flourless chocolate cake with berry salsa
- Ginger apple bread pudding