
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
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