
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