• Whether you are looking for help to pass hors d’oeuvres at a cocktail party, or put on a buffet dinner for a couple hundred guests, we have a professional and gracious staff to help set-up, serve, and tidy up your gathering. For full meal events, we have pre-set menus to choose from (for both Spring/Summer and Fall/Winter) or we will customize a menu based on your theme or particular tastes. Either way, the same delicious standard is in place.

• See our Catering FAQs for more information.

• The following are menus designed to excite your palate, satisfy the appetite and make the decision process easier! Prix Fixte menus do not generally allow for substitutions. However, a customized menu will not necessarily equal greater expense, please let us know what you would like and we will be happy to quote a price for you. Or, let us know what your budget is and we will suggest alternatives that fit within your budget.

• All of our menus are crafted to be delicious and delightful to your guests, it is merely the selection and sophistication, and thus price, that increases as you progress through the menus. We are also able to customize a menu to satisfy your specific interests.

• Menus are available to parties of 25 or more.

   

  
  
  

Menu One: $20pp

Hors d’oeuvres:

Dippity-Do Platter of your choice
plus, choose two:
Vegetable Crudite Platter with Spinach-Artichoke Dip
Stuffed Mushrooms with Smoked Gorgonzola, Caramelized Onions and Fresh Thyme
Rosemary-Goat Cheese Truffles coated in Toasted Pine Nuts
Bacon-Wrapped Medjool Dates stuffed with Aged Manchego

main course (choose one):

Free-Range Rotisserie Chicken-two flavors: Lemon Herb and Chipotle-Lime-Honey
Potato Salad with Parmesan and Arugula and a Grainy Mustard Dressing
or
Pineapple-Tamarind Pork with Tomato Fried-Rice and Black Beans
or
Spinach and Mushroom Lasagna [V] or Lasagna Bolognese [meat]

Dessert:

Dessert Bar Platter with Brownies, Pecan, Lemon, and Peanut Butter Bars

MENU TWO: $30pp

hors d’oeuvres:
Artisan Cheeses and Breads
plus, choose two:
Veggie Spring Rolls with Peanut Dipping Sauce
Miniature Quiche with Seasonal Vegetable Filling
Blue Cheese Crostini with Rhubarb Chutney and Fresh Thyme
Kofte: tender, savory lamb meatball skewers with tahini sauce

first course:
Northwest Salad of Organic Greens, Dried Cherries, Candied Hazelnuts and Blue Cheese

main course (choose one):
Provencal Chicken with Tomates, Capers and Olives served with Grilled and Roasted Seasonal Vegetable Medley
Mustard-Fennel Pork Loin Roast with Warm Bacon-Green Bean New Potato Salad
Spice-Rubbed Salmon Filet with Chimmichuri Sauce, Spanish Rice and Chorizo Black Beans
Coconut Shrimp Curry with Broccolini over Brown Rice

dessert (choose one):
Strawberry Shortcakes with Fresh Whipped Cream
Lemon-Meringue Tartlettes
Chocolate Mud “Pies” with Ice Cream and Caramel Sauce
Summer Berry Gallettes served a la mode

MENU THREE: $40pp

Hors d’oeuvres (choose three):

Shrimp Cocktail with housemade cocktail sauce
plus, choose two:
Arancini: wild mushroom risotto fritters
Smoked Salmon Rillettes on Pumpernickel Toasts with Fresh Dill
Chard Dolmas with Lamb, Raisins, and Pinenuts
Chilled Asparagus Soup Shooters with Lemon Crème Fraiche and Chives
Tomato-Mozzarella Crostini with Fresh Basil

First course (choose one):

Soy-Ginger Salmon Cakes with Micro Greens
Proscioutto and Melon with Fresh Mint Sauce
Tomato-Mozzarella Salad with Fresh Basil

Main course (choose up to two):

Grilled Wild Salmon Steaks with Citrus-Asparagus Risotto
Halibut (or Pacific Sea Bass) baked in Parchment with Cherry Tomatoes, Capers and Lemon served with Grilled Asparagus and Saffron Rice
Roasted Lamb Chops with Balsamic-Cherry Sauce and Rosemary Mashed Potatoes
Teriyaki-Marinated Grilled Flank Steak with Sesame Snap Peas and Spicy Udon Noodles

Dessert (choose one):

Flourless Chocolate Torte with Fresh Berry Coulis
Summer Fruit Pavlova with Coulis and Fresh Whipped Cream
Individual Lemon Cheesecakes with Gingersnap Crust and Citrus Confetti

• CUSTOM MENUS •

50th Birthday Bash Outdoor Picnic Buffet (Summer):

Starters:

• Shrimp Ceviche
• Hummus with Herbed Pita Chips
• Vegetable Crudite Platter with Spinach-Artichoke Dip

Main dishes:

• Whole Salmon stuffed with Fennel and Grilled on site
• BBQ Ribs
• New Potato Salad with Bacon and Arugula and Grainy-mustard Vinaigrette
• Jicama Salad with Tomatillos, Avocado, and Red Pepper with Sour Cream-Lime Dressing
• Garden Salad with Balsamic Vinaigrette

Dessert:

• Summer Berry Pie a la mode

College Reunion Formal Dinner Event (Spring):

Hors d’oeuvres and nibbles:

• Olive oil-roasted Hazelnuts with Honey, Fennel Pollen and Rosemary
• Endive Leaves with Smoked Gorgonzola-Mascarpone and Rhubarb Chutney
• Lamb Tenderloin Parmesan Cream Biscuits with Arugula Pesto

First course:

• Salad of Pea Shoots and Baby Greens with Wild Morel Mushroom Toasts

Main course:

• Fresh Northwest Salmon Grilled over Cherry Wood
• Asparagus-Citrus Risotto

Dessert:

• Flourless Chocolate Torte with Blackberry-Port Sauce

Hors d’oeuvres Cocktail Party (Winter):

• Vichyssoise Shooters with Fresh Chives
• Wild Mushroom Risotto Fritters
• Cheddar Biscuits with Shaved Beef Tenderloin, Horseradish Cream and Oven-Roasted Tomato Chutney
• Chard Dolmas with Lamb, Rice, Raisins, Feta and Pine Nuts
• Lamb Meatballs with Tahini Sauce