rustic artisan bread with butter
select one salad, two entrées, two accompaniments
white china plates, linen napkins
pesto cream sauce with sun-dried tomatoes
sherry cream, topped with Oregon hazelnuts and scallions
wild mushrooms, tomatoes, Italian parsley in Madeira red wine sauce
thinly sliced prosciutto, sage, white wine butter
flour-dusted chicken, mushrooms, prosciutto, tarragon cream sauce
forest mushrooms and cabernet jus
in pinot noir reduction or pepper cognac sauce
herb and balsamic marinated
rosemary apple jus
forest mushrooms and cabernet jus
in pinot noir reduction or pepper cognac sauce
herb and balsamic marinated
rosemary apple jus
herb goat cheese and grilled seasonal vegetables wrapped in pastry, topped with mushroom cognac sauce
polenta layered with sautéed vegetables, basil, tomatoes, topped with Parmesan cheese
All green salads served with dressing on the side.
local mixed greens, spiced hazelnuts, chèvre cheese,
dried cranberries, sunflower seeds, citrus vinaigrette
vine ripened tomatoes, mozzarella, fresh basil, balsamic drizzle
crisp romaine, creamy Caesar dressing, Reggiano Parmesan, garlic croutons
mixed greens, Rogue Valley blue cheese, sliced pears, candied walnuts, Meyer lemon vinaigrette
baby iceberg, crisp bacon, vine ripened tomatoes, red onions, creamy blue cheese
crisp cucumbers and carrots and choice of two dressings citrus vinaigrette, balsamic vinaigrette, blue cheese, peppercorn ranch, smoked tomato vinaigrette
spinach and basil leaves, strawberries, chèvre, pine nuts, balsamic dressing
lemon and marjoram
forest mushrooms
with basil cream
in lemon thyme butter
smoked tomato aioli
smoked tomato aioli
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
Served with chef’s selection of starch and seasonal vegetables. Add Prawn Brochette, Lobster Brochette, or Crab and Shrimp Cake to any entrée.
pan-seared, topped with caper butter
molasses butter sauce
citrus beurre blanc
two cakes with citrus butter
vegetarian grilled portobello mushroom filled with herbed goat cheese, layers of grilled vegetables and mushroom cognac cream
vegetarian with chèvre, balsamic, fresh basil, topped with watercress
slow roast confit leg and medium roasted breast with Port jus
Port reduction
Port wine reduction and Gorgonzola butter
Oregon black truffle jus
seasonal with fennel and chardonnay cream
vine ripened heirloom tomatoes, mozzarella, fresh basil, balsamic drizzle
mixed local greens with spiced Oregon hazelnuts, chèvre, dried cranberries, sunflower seeds, citrus vinaigrette
iceberg wedge with crisp bacon, vine ripened tomatoes, Oregon blue cheese crumbles, blue cheese, balsamic dressing
butter lettuce with toasted pecans, Gruyère cheese, champagne vinaigrette
Gorgonzola dolce, roasted pecans, citrus vinaigrette
fresh berry coulis
passion fruit drizzle or caramel cognac fondue
fresh berry coulis
caramelized sugar and fresh berries
Zinfandel syrup, garnished with sugar berries
raspberry coulis layered with whipped mascarpone and seasonal Oregon berries vinaigrette
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