appetizers

ADD TO ANY DINNER package
Simple RECEPTION

Ideal for a casual reception. Recommended when serving between meals. Served up to 1.5 hours.

choice of two appetizer displays/platters
choice of four hot and/or cold appetizers
white china appetizer plates, stainless steel forks
cocktail napkins
all service ware

SAVORY RECEPTION

Perfect for a lengthy cocktail reception.

choice of two passed hors d’oeuvres
choice of three appetizer platters/displays
choice of four hot and/or cold appetizers
white china appetizer plates, stainless steel forks
cocktail napkins
all service ware

GRAND AFFAIR

For that chic event that has it all!

choice of four passed hors d’oeuvres
choice of four appetizer platters/displays
choice of four hot and/or cold appetizers
choice of champagne toast or late night snack
white china appetizer plates, stainless steel forks
cocktail napkins
all service ware

ELEGANT MINGLER

Elegant and personable; tasty bites are passed to your guests while they mingle and socialize. Served up to 2 hours.

choice of eight passed hors d’oeuvres
cocktail napkins
trays for passing



PASSED HORS D’OEUVRES

Passed for first hour. Select two, three, or four.

VEGETARIAN

CRUDITE CORDIALS

crisp seasonal vegetables with whipped herb dip served in individual cordial glasses

BRIE AND GORGONZOLA FONDUE

artisan bread and crushed hazelnuts served in a shot glass

CREAMY BRIE AND PESTO CROSTINI

toasted pine nuts

BRIE AND BLACKBERRY CROSTINI

honey drizzle

ARTICHOKE TAPENADE ON A RICE CRACKER
SPANISH BRUSCHETTA

Roma tomatoes, smashed garlic, olive oil on a grilled baguette

ENSALTA CAPRESE SKEWERS

tomatoes, fresh basil, mozzarella, balsamic drizzle

BUTTERNUT SQUASH SOUP SHOT

topped with crème fraîche

WATERMELON DELIGHTS

whipped goat cheese, mint, basil, balsamic drizzle

MINI SWEET PEPPERS

filled with dried fruit and quinoa

CHICKEN, BEEF, PORK

ASIAN CHICKEN SALAD ON RICE CRACKER

ginger and sesame seeds

SMOKED CHICKEN, BACON, AND AVOCADO MOUSSE CROSTINI
TENDERLOIN OF BEEF ON BUTTERED BRIOCHE

blue cheese tapenade

STEAK AND POTATO BITES

stuffed with manchego cheese, topped with beef tenderloin,
roasted red pepper, olive tapenade

OPEN FACED “BLT” ON BRIOCHE

garlic aioli, crispy pepper bacon, arugula, and local tomatoes, brushed with truffle oil

BACON WRAPPED DATES

whipped goat cheese

HERBED CHICKEN FILLED ENDIVE PETAL

red pepper cream

PORK TENDERLOIN CROSTINI

apple chipotle relish

DUCK CONFIT BRUSCHETTA

pepper cream and citrus greens

SEAFOOD

MINI CRAB CAKES

breaded and served with lemon citrus caper aioli

FRESH CRAB CORDIAL

fennel and Meyer lemon oil

SMOKED SALMON MOUSSE

dill on a fennel cracker or in a cucumber cup

WOOD-GRILLED SHRIMP

with key lime aioli or cilantro mango salsa served on twisted bamboo skewers

SEARED AHI TUNA

wasabi cream on a crisp plantain chip

MINI RED POTATOES AND CAVIAR

topped with crème fraîche, caviar, chives

OYSTERS ON THE HALF SHELL

champagne mignonette



PLATTERS AND DISPLAYS

VEGETABLE CRUDITE

an assortment of the freshest seasonal vegetables served with creamy herb dip and hummus

WOOD-GRILLED VEGETABLE PLATTER

seasonal vegetables grilled over an open flame, served chilled with smoked tomato aioli

MEZZE PLATTER

hummus, olive tapenade, feta cheese, stuffed olives, accompanied with pita bread

INTERNATIONAL AND DOMESTIC CHEESE PLATTER

chef’s selection of internationally and locally sourced cheeses, garnished with fresh grapes on the vine, seasonal berries, grilled baguette and crackers

OVEN-ROASTED FRENCH BRIE

French Brie wrapped in a butter crust covered in fresh herbs and baked until crisp, accompanied with seasonal fruit and crackers

DOMESTIC CHEESE PLATTER

a selection of locally sourced cheeses, fresh grapes on the vine and seasonal berries, accompanied with crackers

ITALIAN ANTIPASTO PLATTER

wine-cured salami, capicola, prosciutto, marinated mozzarella, fingerling potatoes and artichoke hearts, olives, pickled and roasted vegetables, peppercinis, tomato bruschetta, and sun-dried tomato tapenade, accompanied with artisan breads and crostinis

ALDER-ROASTED SIDE OF CHINOOK SALMON

sun-dried tomato sabayon, crème fraîche, crackers served on a wood plank

COLD-SMOKED SALMON PLATTER (LOX)

cured, smoked, and sliced, served with red onions, capers, eggs, crème fraîche, pumpernickel

WINE COUNTRY PLATTER

chef’s selection of fine cheeses, smoked salmon mousse, marinated olives, sliced salami, fresh grapes on the vine, and cornichons, served with baguette bread and crackers

HANDMADE SUSHI

cucumber rolls, spicy tuna rolls, California rolls, served with wasabi, soy sauce, chopsticks

PEPPER-SEARED AHI TUNA PLATTER

fresh Pacific ahi tuna seared and served on citrus greens with wasabi aioli and lemon oil

VIETNAMESE SALAD ROLLS

mint, basil, shiitake mushrooms, and rice noodles wrapped in rice paper and served with peanut sauce

COLD-SMOKED CHICKEN PLATTER

spicy thai peanut sauce and blackberry ketchup

COLD-SMOKED PORK PLATTER

apple chipotle relish and blackberry ketchup



STATIONARY DISPLAYS

COLD: VEGETARIAN

PEAR AND CREAMY BRIE BRUSCHETTA

topped with crushed hazelnuts and honey drizzle

CAESAR SALAD CUPS

romaine tossed in housemade Caesar dressing, served in a Parmesan cup with cracked pepper

SPANISH BRUSCHETTA

Roma tomatoes, smashed garlic, and olive oil served on a grilled baguette

ENSALATA CAPRESE SKEWERS

vine ripenedned grape tomatoes, fresh basil, mozzarella, balsamic drizzle served on twisted bamboo skewers

CHINESE CHOPPED SALAD

shredded Napa cabbage, chopped romaine, carrots, slivered almonds tossed in soy ginger served in white Chinese boxes with chopsticks

ARTICHOKE TAPENADE ON A RICE CRACKER
DEVILED EGGS

traditional or with Mama Lil’s peppers

SAVORY CABBAGE ROLLS

root vegetables, leeks, and sun-dried tomatoes

COLD: CHICKEN, BEEF, PORK, DUCK

BEEF TENDERLOIN BRUSCHETTA

wild mushroom truffle salad

BEEF TENDERLOIN CROSTINI

horseradish cream

THAI BEEF CUPS

phyllo cups filled with rare seared beef, lemongrass, mint

WOOD-GRILLED PROSCUITTO-WRAPPED ASPARAGUS SPEARS
DUCK CONFIT BRUSCHETTA

pepper cream and citrus greens

DUCK CONFIT BRUSCHETTA

pepper cream and citrus greens

COLD: seafood

APPLE-SMOKED SALMON CROSTINI

onion caper salad

SMOKED SALMON MOUSSE AND CAVIAR

on black bread

CHARDONNAY POACHED JUMBO PRAWNS

lemons, cocktail sauce, black pepper mignonette

OYSTERS ON THE HALF SHELL

champagne mignonette

HOT: VEGETARIAN

MINI CARAMELIZED ONION AND GRUYÈRE STUFFED POTATOES
OREGON WILD MUSHROOM AND CHÈVRE STRUDEL

basil and goat cheese

GRILLED POLENTA CAKES

mozzarella and marjoram

BALSAMIC-GLAZED MUSHROOM CAPS

stuffed with Reggiano Parmesan, garlic breadcrumbs, oregano

HOT: CHICKEN, BEEF, PORK, DUCK

MOJITO MINT GRILLED CHICKEN SKEWERS

chili-lime dipping sauce

GINGER-MARINATED CHICKEN SKEWERS

thai peanut and teriyaki sauces

CHICKEN SALTIMBOCCA SKEWERS

proscuitto-wrapped and brushed with sage oil

BADIYAKI BEEF SKEWERS

au poivre peppercorn sauce

PETITE BEEF TENDERLOIN WELLINGTON

filled with sundried tomatoes and goat cheese

BEEF AND BLUE SLIDERS

blue cheese and caramelized onions

ITALIAN SAUSAGE STUFFED MUSHROOMS CAPS

fresh parsley, garlic, Parmesan

PROSCUITTO “CIGAR”

prosciutto and leeks wrapped in phyllo, sprinkled with Parmesan

HOT: seafood

CHIPOTLE LIME SHRIMP SKEWERS

mango cilantro salsa

COCONUT SHRIMP

sweet chili sauce

CARAMELIZED SEA SCALLOPS WRAPPED IN PROSCIUTTO
AHI TUNA SLIDERS

wasabi mayonnaise and pickled ginger

BACON-WRAPPED SHRIMP
SEASAME-CRUSTED SALMON BITES

orange miso sauce



self-serve

MASHED POTATO BAR

Yukon gold mashed potatoes served in martini glasses
savory toppings on the side sautéed wild mushrooms, caramelized onions, shredded basil, blue cheese, cheddar cheese, chopped bacon, sour cream

MAC N’ CHEESE BAR

Swiss and Gruyère macaroni and cheese served in mason jars
savory toppings on the side Parmesan, blue cheese, crisp bacon, fresh sweet peas, broccoli florets, crispy onions

THE “COSMOPOLITAN” SALAD BAR

local mixed wild greens served in cosmopolitan glasses
toppings on the side fresh vine ripened tomatoes, cucumbers, onions, spiced hazelnuts, caramelized walnuts, blue cheese crumbles, feta cheese crumbles
creamy herb dressing, Meyer lemon vinaigrette, balsamic vinaigrette

CHEESE FONDUE STATION

Brie and Gorgonzola fondue topped with roasted hazelnuts
Tillamook smoked cheddar fondue
hearth-baked breads, fennel sausage, sautéed mushrooms,
fresh sliced pears, apples and grapes
bamboo skewers

TRIO OF SKEWERS STATION

choice of three, with sauces
grilled marinated jumbo shrimp skewers
grilled chicken skewers
grilled beef skewers
grilled vegetable skewers
mango salsa, peanut sauce, chili lime sauce, pinot demi, blackberry ketchup

CHARCUTERIE STATION

thin sliced cured meats
Brie and triple cream cheeses
housemade pâté
spiced nuts, stuffed olives, cornichons
housemade mustards
thin sliced baguette bread and crackers

PACIFIC RIM STATION

Chinese chopped salad with shredded Napa cabbage, chopped
Romaine, carrots, and slivered almonds tossed in soy ginger
vinaigrette served in white Chinese boxes with chopsticks
Vietnamese salad rolls with mint, basil, shiitake mushrooms,
rice noodles wrapped in rice paper, served with peanut sauce
crispy chicken spring rolls with soy vinegar and hot mustard
shrimp pot stickers with nuoc cham
duck confit sliders with Asian slaw

DESSERT FONDUE STATION

rich chocolate fondue
caramel cognac fondue
fresh strawberries, bananas, cream puffs, daily pastry
bamboo skewers

PETITE DESSERTS STATION

caramel cognac fondue shots with profiteroles
cappuccino chocolate mousse cordials
berries and cream tartlets
chocolate dipped strawberries