the holidays

HOLIDAY MINGLER

Perfect for a lengthy holiday party, this package offers passed hors d’oeuvres for the first hour alongside beautifully presented food stations.

choice of eight passed hors d’oeuvres
all service ware
cocktail napkins

HOLIDAY COCKTAIL PARTY

choice of three passed hors d’oeuvres
choice o f eight hot or cold appetizer stations
dessert fondue station
all buffet service ware
cocktail napkins

add desserts

PETITE HOLIDAY DESSERTS



PASSED HORS D’OEUVRES

CHICKEN, BEEF, PORK, DUCK

HERBED CHICKEN FILLED ENDIVE SPEARS

red pepper cream

SMOKED CHICKEN CROSTINI

cranberry relish and watercress

BEEF TENDERLOIN BITES

in red wine demi glace

PEPPERCORN CRUSTED FILET MIGNON

on grilled baguette with whipped blue cheese

PORK TENDERLOIN CROSTINI

apple chipotle relish and arugula on a pita chip

MAPLE-GLAZED DUCK CONFIT

on sweet potato crisp with huckleberry jelly

FISH, SEAFOOD

TRUFFLE SEARED SEA SCALLOPS

MINI CRAB CAKES

lemon-caper aioli

WOOD-GRILLED SHRIMP WRAPPED IN HICKORY BACON

CHARDONNAY POACHED JUMBO PRAWN CORDIAL

Armagnac cream and fresh lemon

SMOKED SALMON MOUSSE WITH DILL

on a fennel cracker

VEGETARiAN

ROASTED BEET AND GOAT CHEESE

champagne vinaigrette and micro greens served on a twisted bamboo stick

WARM CELERY ROOT AND APPLE BISQUE

garnished with crème fraîche served in a demitasse cup

BUTTERNUT SQUASH SOUP

garnished with crème fraîche served in a demitasse cup

CREAMY BRIE AND PESTO BRUSCHETTA

toasted pine nuts

BRIE AND GORGONZOLA FONDUE SHOOTER

with an artisan bread skewer

GOAT CHEESE AND FIG JAM CROSTINI

candied pecans and balsamic drizzle

add desserts

PETITE HOLIDAY DESSERTS

May be selected as one of the passed hors d’oeuvres or all four may be served buffet style.

GINGERBREAD MOUSSE CORDIALS

dusted with cinnamon

EGGNOG SHOOTERS

non-alcoholic with shortbread cookie

CARAMEL COGNAC FONDUE SHOOTERS

topped with profiteroles

ASSORTED MINI CAKES AND TARTS

topped with profiteroles



APPETIZERS, PLATTERS AND DISPLAYS

COLD: CHICKEN, BEEF, PORK , DUCK

wild mushroom truffle salad

onion caper salad

BEEF TENDERLOIN CROSTINI

horseradish cream

THAI BEEF CUPS

in red wine demi glacephyllo cups filled with rare seared beef, lemongrass, mint

WOOD-GRILLED PROSCUITTO-WRAPPED ASPARAGUS SPEARS

on grilled baguette with whipped blue cheese

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

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 ripened 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 vinaigrette 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

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

thai peanut and teriyaki sauces

BEEF TENDERLOIN SKEWERS

au poivre peppercorn sauce

PETITE BEEF TENDERLOIN WELLINGTON

filled with sun-dried tomatoes and goat cheese

BEEF and BLUE SLIDERS

blue cheese and caramelized onions

ITALIAN SAUSAGE STUFFED MUSHROOMS CAPS

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

hot: VEGETARiAN

OREGON WILD MUSHROOM AND CHÈVRE STRUDEL

topped with crushed hazelnuts and honey drizzle

CAESAR SALAD CUPS

basil and goat cheese

GRILLED POLENTA CAKES

mozzarella and marjoram

BALSAMIC-GLAZED MUSHROOM CAPS

stuffed with Reggiano Parmesan, garlic breadcrumbs, oregano



appetizer stations

SOUP AND SALAD

Butternut Squash Soup Shooters with crème fraîche
Tomato Napoleon: heirloom tomatoes layered with chèvre, basil-infused balsamic, topped with watercress
individual Caesar salad: crisp romaine, garlic croutons, regianno parmesan
assorted artisan breads with whipped butter

CHEESE FONDUE

brie and gorgonzola fondue topped with roasted hazelnuts
smoked cheddar fondue
hearth-baked breads
fennel sausage
fresh pears, apples and grapes

SLIDERS

turkey sliders with cranberry and mashed potatoes
chicken fried chicken sliders with bacon aioli
beef and smoked cheddar sliders with caramelized onion

MASHED POTATO MARTINIS

Yukon Gold mashed potatoes served in a martini glass
toppings on the side caramelized onions, shredded basil, blue
cheese, cheddar cheese, chopped bacon, butter, sour cream

MAC N’ CHEESE

Swiss and Gruyère cheeses
toppings on the side crisp bacon, fresh sweet peas, sautéed wild mushrooms, cheddar cheese, Parmesan, blue cheese

OREGON WINE COUNTRY

local cheeses
sliced salami and cured meats
alder-roasted side of salmon with dill crème fraîche served on a wood plank
olives and cornichons
sun-dried tomato sabayon
crackers and baguette bread

TRIO OF SKEWERS

grilled saltimbocca chicken skewers
grilled beef tenderloin skewers
wood-grilled shrimp wrapped in hickory bacon
for dipping peanut sauce, chili lime, lemon hollandaise, peppercorn au poivre

HOLIDAY PETITE DESSERTS

gingerbread mousse cordials dusted with cinnamon
non-alcoholic eggnog shots with shortbread cookie
caramel cognac fondue shooters with a profiterole
assorted mini cakes and tarts

dessert fondue station

rich chocolate fondue
caramel cognac fondue
dipping items on the side strawberries, profiteroles, pound cake



holiday dinner buffet

include

white dinner and dessert plates, stainless steel silverware, linen napkins
water service with water glasses and carafes

passed hors d’oeuvres

Choose three.

Buffet line

Choose your selections of salad, vegetables, starches, and entrées.

Carving Station

Hand-carved. Select two.

roasted prime rib

pinot jus, horseradish cream

alder-roasted salmon

sun-dried tomato sabayon

slow-roasted turkey breast

cranberry chutney

honey-roasted ham

maple glaze and port apple chutney

rosemary-infused roasted pork loin

white wine and whole grain mustard sauce

dessert

Seasonal selections.



holiday cocktails

holiday cosmo

Pearl Plum vodka, pomegranate juice, fresh lime, dash of triple sec served up

winter white martini

elderflower liqueur, pear simple syrup, sugared rim, rosemary sprig served up

CRIMSON FIZZ

champagne, splash of pomegranate juice, orange peel zest served in a flute

eggnog MARTINI

vanilla vodka, eggnog, amaretto served up

hot buttered rum

buttered rum mix, spiced rum, whipped cream served in a toddy glass

sparkling cranberry apple cider

non-alcoholic, served in a champagne flute