
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