dinner buffets

include

rustic artisan bread with butter
select one salad, two entrées, two accompaniments
white china plates, linen napkins

ENTRÉES: CHICKEN BREAST

PESTO CHICKEN

pesto cream sauce with sun-dried tomatoes

HAZELNUT CHICKEN

sherry cream, topped with Oregon hazelnuts and scallions

CHICKEN Madeira

wild mushrooms, tomatoes, Italian parsley in Madeira red wine sauce

CHICKEN SALTIMBOCCA

thinly sliced prosciutto, sage, white wine butter

CHAMPAGNE CHICKEN

flour-dusted chicken, mushrooms, prosciutto, tarragon cream sauce

ENTRÉES: beef, pork

BRAISED BEEF TIPS

forest mushrooms and cabernet jus

MEDALLIONS OF BEEF TENDERLOIN

in pinot noir reduction or pepper cognac sauce

GRILLED FLAT IRON STEAK 

herb and balsamic marinated

Oven-roasted LOIN OF PORK 

rosemary apple jus

ENTRÉES: seafood

Oven-roasted CHINOOK SALMON 

lemon dill pesto sauce

GRILLED CHINOOK SALMON

citrus beurre blanc

DUNGENESS CRAB CAKES

topped with lemon caper aioli

GRILLED HALIBUT FILET

seasonal with fennel and chardonnay cream

ENTRÉES: Vegetarian

Oven-roasted VEGETABLE WELLINGTON

herb goat cheese and grilled seasonal vegetables wrapped in pastry, topped with mushroom cognac sauce

VEGETABLE TORTE

polenta layered with sautéed vegetables, basil, tomatoes, topped with Parmesan cheese

Wild mushroom risotto

SALADS

All green salads served with dressing on the side.

HAZELNUT SALAD

local mixed greens, spiced hazelnuts, chèvre cheese,
dried cranberries, sunflower seeds, citrus vinaigrette

CAPRESE SALAD

vine ripened tomatoes, mozzarella, fresh basil, balsamic drizzle

CAESAR SALAD

crisp romaine, creamy Caesar dressing, Reggiano Parmesan, garlic croutons

PEAR AND WALNUT SALAD

mixed greens, Rogue Valley blue cheese, sliced pears, candied walnuts, Meyer lemon vinaigrette

CHOPPED WEDGE SALAD

baby iceberg, crisp bacon, vine ripened tomatoes, red onions, creamy blue cheese

TRADITIONAL MIXED GREEN SALAD

crisp cucumbers and carrots and choice of two dressings citrus vinaigrette, balsamic vinaigrette, blue cheese, peppercorn ranch, smoked tomato vinaigrette

SPINACH AND STRAWBERRY SALAD

spinach and basil leaves, strawberries, chèvre, pine nuts, balsamic dressing

starch and vegetable accompaniments

white cheddar and Gruyère au gratin potatoes
BASIL WHIPPED POTATOES
ROASTED red POTATOES

lemon and marjoram

TRUFFLE SALTED NEW POTATOES
Oven-roasted GOAT CHEESE POLENTA CAKES

forest mushrooms

WHITE CHEDDAR SOFT POLENTA
ORZO PASTA WITH BASIL PESTO and HAZELNUTS
lemon risotto
SMOKED CHEDDAR AND PENNE PASTA
CHEESE TORTELLINI

with basil cream

FARM FRESH GREEN BEANS

in lemon thyme butter

WOOD-GRILLED SEASONAL VEGETABLES

smoked tomato aioli

WOOD-GRILLED ASPARAGUS

smoked tomato aioli

ROASTED BRUSSEL SPROUTS

SALADS

All green salads served with dressing on the side.

HAZELNUT SALAD

local mixed greens, spiced hazelnuts, chèvre cheese,
dried cranberries, sunflower seeds, citrus vinaigrette

CAPRESE SALAD

vine ripened tomatoes, mozzarella, fresh basil, balsamic drizzle

CAESAR SALAD

crisp romaine, creamy Caesar dressing, Reggiano Parmesan, garlic croutons

PEAR AND WALNUT SALAD

mixed greens, Rogue Valley blue cheese, sliced pears, candied walnuts, Meyer lemon vinaigrette

CHOPPED WEDGE SALAD

baby iceberg, crisp bacon, vine ripened tomatoes, red onions, creamy blue cheese

TRADITIONAL MIXED GREEN SALAD

crisp cucumbers and carrots and choice of two dressings citrus vinaigrette, balsamic vinaigrette, blue cheese, peppercorn ranch, smoked tomato vinaigrette

SPINACH AND STRAWBERRY SALAD

spinach and basil leaves, strawberries, chèvre, pine nuts, balsamic dressing

starch and vegetable accompaniments

white cheddar and Gruyère au gratin potatoes
BASIL WHIPPED POTATOES
ROASTED red POTATOES

lemon and marjoram

TRUFFLE SALTED NEW POTATOES
Oven-roasted GOAT CHEESE POLENTA CAKES

forest mushrooms

WHITE CHEDDAR SOFT POLENTA
ORZO PASTA WITH BASIL PESTO and HAZELNUTS

lemon risotto
SMOKED CHEDDAR AND PENNE PASTA
CHEESE TORTELLINI

with basil cream

FARM FRESH GREEN BEANS

in lemon thyme butter

WOOD-GRILLED SEASONAL VEGETABLES

smoked tomato aioli

WOOD-GRILLED ASPARAGUS

smoked tomato aioli

ROASTED BRUSSEL SPROUTS


plated dinners

include

rustic artisan bread with whipped butter on each table
water service with water glasses and carafes
white salad and dinner plates, stainless steel silverware, linen napkins

ENTRÉES

Served with chef’s selection of starch and seasonal vegetables. Add Prawn Brochette, Lobster Brochette, or Crab and Shrimp Cake to any entrée.

GRUYÈRE AND PROSCIUTTO STUFFED CHICKEN BREAST

pan-seared, topped with caper butter

APPLE-SMOKED 14OZ PORK LOIN CHOP

molasses butter sauce

GRILLED NW CHINOOK SALMON

citrus beurre blanc

DUNGENESS CRAB AND SHRIMP CAKES

two cakes with citrus butter

OVEN-ROASTED VEGETABLE WELLINGTON

vegetarian grilled portobello mushroom filled with herbed goat cheese, layers of grilled vegetables and mushroom cognac cream

HEIRLOOM TOMATO NAPOLEON

vegetarian with chèvre, balsamic, fresh basil, topped with watercress

BLACK PEPPER AND MAPLE ROAST DUCK

slow roast confit leg and medium roasted breast with Port jus

FLAT IRON STEAK

Port reduction

BACON-WRAPPED BEEF FILET

Port wine reduction and Gorgonzola butter

NEW YORK STEAK 12oz
GRILLED BEEF TENDERLOIN

Oregon black truffle jus

GRILLED HALIBUT FILET

seasonal with fennel and chardonnay cream

salads

CAPRESE SALAD

vine ripened heirloom tomatoes, mozzarella, fresh basil, balsamic drizzle

HAZELNUT SALAD

mixed local greens with spiced Oregon hazelnuts, chèvre, dried cranberries, sunflower seeds, citrus vinaigrette

WEDGE SALAD

iceberg wedge with crisp bacon, vine ripened tomatoes, Oregon blue cheese crumbles, blue cheese, balsamic dressing

PECAN AND GRUYÈRE SALAD

butter lettuce with toasted pecans, Gruyère cheese, champagne vinaigrette

WILD BABY GREENS AND WATERCRESS SALAD

Gorgonzola dolce, roasted pecans, citrus vinaigrette

add plated desserts

CHOCOLATE GANACHE CAKE

fresh berry coulis

NEW YORK CHEESECAKE

passion fruit drizzle or caramel cognac fondue

FLOURLESS CHOCOLATE TORTE

fresh berry coulis

CRÈME BRÛLÉE

caramelized sugar and fresh berries

LEMON VERBENA PANNA COTTA

Zinfandel syrup, garnished with sugar berries

BERRIES AND CREAM MARTINI

raspberry coulis layered with whipped mascarpone and seasonal Oregon berries vinaigrette

ORZO PASTA WITH BASIL PESTO and HAZELNUTS