Menu

Menus

Menu development is a crucial component of our business. We take great pride in carefully crafting unique food offerings that pay homage to the great seasonal produce and local fine foods. Trends and tastes tend to change over time. We take this as a challenge to match those tastes and take it one step beyond.

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We invite you to peruse our sample menus that have become popular with our past clients. However, keep in mind that we love a challenge. We are happy to tailor a bespoke menu that make your hopes and dreams come true. Drop us a line to talk about how we can create a unique experience for you and your guests.

 

 

Starters

Starters

 

 

Hand Passed (Chilly)

Tomato Bruschetta

  • Fresh tomato bruschetta w/ hummus and balsamic drizzle on charred focaccia

BLT Bites

  • Petite BLT sandwiches made with fresh bread, smoked bacon, butter lettuce and bacon aioli

Chevre Lollipops

  • Fresh chevre formed into a pop shape glazed with rose water infused honey & dusted w/pistachios on a pop stick

Antipasti Skewer

  • Salami napoli, herbed feta and olive on bamboo skewer

Smoked Trout Blinis w/creme fraiche and dill

  • Sweet and supple miniature pancakes are topped with flakes of tender smoked trout and sprinkled with cayenne pepper for a touch of invigorating heat. A dollop of creme fraiche and a touch of anisey dill balance the fish's smoky intensity.

Daikon Radish Boxes with Crab Salad

  • This is a fun way to show creativity.  We make a dish using Daikon radish and fill it with NW crab what better way to show off Oregon’s bounty.

Sweet Corn Gazpacho Shots

  • Wow your guests with this fun late summer chilled soup taking advantage of the local seasonal corn

Caprese Skewer

  • This is always a crowd favorite. Grape tomato, fresh mozzarella, fresh basil on a bamboo skewer with balsamic glaze

Peach and Gorgonzola Polenta Rounds

  • Fresh peach, gorgonzola on a grilled polenta round drizzled with chipotle honey…..what a flavor party.

Chicken & Apple Cups

  • Roasted chicken apple salad in a parmesan cup

Hand Passed (Toasty)

Corn Cakes

  • Roasted corn cakes served with a cilantro green chili creme

Pulled Pork Minis

  • Slow cooked apple, molasses bbq pulled pork on house made slider bun

Steak Skewers

  • Bamboo skewers with a steak bite drizzled with gorgonzola creme

Coconut Chicken Satay

  • Chicken bite marinated in coconut milk then coated with flaky coconut served with sweet chili glaze

Stuffed Mushrooms

  • Sausage and Sage - Spicy italian sage, sage and parmesan

  • Chorizo and Cornbread - Ground chorizo, cheddar cheese and cornbread

  • Quinoa - Quinoa and shredded cheese

Mini Grilled Cheese and Tomato Soup Shots

  • Need we say more!

Seasonal Flatbread

  • Spring/Summer - Local berry, feta, honey & caramelized onion

  • Fall/Winter - Pear, bacon and bleu cheese on puffed pastry

Crab Cakes

  • House made crab cakes w/seasonal aioli

Chicken Pot Pie Hand Pies

  • All the elements of mom’s homemade pot pie in a tiny bite size portion

Bacon Wrapped Dates

  • Medjool date stuffed with brie and walnuts then wrapped in bacon and baked

Mushroom Beggars Purse

  • Fresh mushrooms with fresh herbs, sour cream baked in a pastry purse

Shrimp Satay

  • Grilled shrimp skewer w/honey garlic sauce

 

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Sample Banquet Menus

Sample Banquet Menus

SPRING/SUMMER

Comfort Food with a Twist

  • The Best BBQ Chicken

  • Summer Squash and Basil Pasta

  • Watermelon Feta Salad

  • Grilled Romaine Salad

  • Grilled Cornbread with Jalapeno-Honey Butter

PNW Seasonally Inspired

  • Coffee-Rubbed Strip Steak with Chimichurri*

  • Orange-Rosemary Glazed Salmon

  • Garlic-Parmesan Roasted Petite Potatoes

  • Blistered Green Beans with Tomato-Almond Pesto

  • Little Gem Salad with Lemon Vinaigrette

  • Artisan Rosemary-Honey Bread with Honey Butter

Above and Beyond

  • Pea, Edamame and Mint Soup

  • Watermelon Radish Salad

  • Skirt Steak with Paprika Butter served with Sunchoke-Kale Hash and Farro

  • Salmon Steak with Curried Fennel-Wine Sauce Over Israeli Couscous

  • Rye Bread with Herbed Compound Butter

 

 

FALL/WINTER

Comfort Food with a Twist

  • Buttermilk Fried Chicken with Sweet Potato Waffles

  • Cheesy Shrimp and Grits

  • Pan Roasted Brussel Sprouts with Bacon and Shallots

  • Romaine, Sugar Snap Peas and Pecan Dressing

  • Artisan Loaf with Whipped Butter

PNW Seasonally Inspired

  • Apple Cider-Roasted Pork Loin

  • Our Famous Beer Braised Beef

  • Potato Mash and Leeks

  • Coriander-Maple Glazed Carrots

  • Crispy Butternut Squash Salad with Bacon-Shallot Vinaigrette

  • Parsnip, Parmesan and Sage Bread with Whipped Butter

Above and Beyond

  • Cream of Pumpkin and Sage Soup

  • Beet Salad with Candied Marcona Almonds

  • Balsamic Braised Short Ribs with Roasted Local Root vegetables

  • Crab and Brie Stuffed Salmon Over Celery Root Puree

  • Spanish Olive Oil Bread with Olive Oil and Balsamic Vinegar

 

*Consuming raw or undercooked eggs, meat, seafood, poultry or shellfish may increase your risk of food-borne illness.

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