Menu
Buffet Small Plates Seared Scallops on Brussel Sprout Slaw with Bacon and Scallop Black and White Sesame Seared Tuna with Oriental Noodles and Asian Slaw Jamaican Jerked Market Fish on Jamaican Rice and Peas with Tropical Salsa Iced Spiced Shrimp with Mixed Baby Greens & Lemon Chive Goat Cheese, on a Fork Honey Ginger Lacquered Fillet of Salmon with Lentils and Wilted Greens House-Cured Salmon Gravlax on a Bed of Shaved Apple, Fennel, and Goat Cheese Braised Beef Short Rib on Vegetable Studded Soft Polenta Grilled Nagano Beef Sliced and Served on Fiery Asian Greens with Miso Drizzle Baby Lamb Rib Chops with Mint Pesto and Smoked Paprika Ratatouille Sweet Potato Stuffed Agnolotti, Sauteed Shitake Mushrooms & Wilted Baby Spinach Watermelon, Fresh Mozzarella and Prosciutto with Basil Aioli Southwestern Corn Cakes with Salsa, Guacamole, Sour Cream and Chipotle Aioli Shredded Mojo Pork Cocktail on Mashed Sweet Potato with Parsley Onion Gremolata Spiced Pork Belly with Pearl Couscous, Rosemary Mushroom Jus, and Microgreens Roasted Tender Carlton Farm’s Pork Shoulder, Finished in Caper Leek Sauce Seared Duck Breast with Berry Demi-glace and White Bean Salad Persillade House Cured Duck Confit on Cassoulet Beans
Elegant and Sophisticated Artistically Plated Tasting Portions of Culinary Delicacies
Buffet Lunch and Dinner Menu
Entrees
Short Rib of Beef
Served Over Vegetable Studded Soft Polenta
Italian Grilled Chicken Breast
On a Bed of Roasted Italian Vegetables Drizzled with Pesto
Chicken Florentine
Boneless Breast of Chicken Filled with Spinach and Ricotta, Served Over Roasted Red Pepper Puree
Chicken Tivoli
Roast Chicken Breast with a Fabulous Mushroom, Caper, Asparagus, Lemon, and Wine Cream Sauce
Spiced Lamb Shank
Steeped in a Braising Sauce Rich in Spices with Onion, Peppers, and Tomato
Pork with Leek and Mustard
Tender Carlton Farm’s Pork Shoulder, Seasoned and Roasted, and Finished in a White Wine, Dijon Mustard, Caper, and Leek Cream Sauce
Duck Confit with White Beans “Cassoulet”
Rosemary, Thyme, Black Pepper and Garlic Infused Duck Confit Served on a Gratin of White Beans Enhanced with Lamb Sausage and Pork
Chicken Lettuce Wraps
Delicious Mixture of Chopped Chicken Stir-fried with Straw Mushrooms, Chopped Water Chestnuts, Served in Lettuce Leaves. Ginger Scallion Sauce, Hot Pepper Oil
Carvery
Herb Crusted Striploin of Beef
Whole Striploin of Beef Specially Trimmed and Tied to Achieve Maximum Tenderness and Flavor, Roasted Medium Rare and Served with a Variety of Sauces
Churrasco Strip Loin of Beef
Herb and Garlic Marinated Strip Loin of Beef Served with Chimichurri Sauce, Jalapeño Cream Sauce, and Sweet and Sour Onion Relish
Tenderloin of Beef
Crusted in Rosemary, Garlic, and Black Pepper, Roasted Medium Rare and Served with Four Innovative Sauces
Sausage and Apple Stuffed Loin of Pork
Slowly Roasted to Perfection and Served with a Calvados Jus
Honey Baked Ham
Spiral Sliced Ham Glazed with Honey and Lavishly Garnished with Cut Fruit. Served with Assorted Innovative Sauces
Jamaican Jerked Turkey Breast
Boneless Turkey Breasts are Marinated with a Spicy Caribbean Marinade and Roasted. Served with a Fresh Fruit Salsa and Honey Mustard. Can be Served Warm or Cold
Salmon en Croute
Fresh Salmon Filet Baked in a Pastry Crust with an Aromatic Spinach and Wild Mushroom Mixture, Served with an Orange Dill Hollandaise
Whole Poached Salmon
Whole Butterflied (Boneless) Salmon Poached in a White Wine Court Bouillon, Chilled, and Lavishly Garnished. Served Cold with Innovative Sauces
Rack of Lamb
Delicate Baby New Zealand Racks of Lamb are Roasted with Dijon and Breadcrumbs, and Carved to Order on the Buffet with Mint Pesto
Leg Of Lamb
Rosemary, Garlic, Thyme and Spice Marinated Boned Leg of Lamb, Roasted Medium Rare and Served with Mint PestoFrom the Griddle
Fajita Station
Tender Marinated Strips of Skirt Steak and Chicken Breasts, Warm Flour Tortillas, Onions, Red and Green Peppers. Offered with Guacamole, Salsa, Sour Cream, Lettuce and Shredded Cheddar Cheese
New Mexican Corn Cakes
Rich Corn Spoonbread Cakes Griddled to Order and Served with Fresh Cilantro, Ripe Tomato Salsa, Guacamole, Sour Cream and a Drizzle of Chipotle Aioli
Crab Cakes
Fresh Dungeness Crab Cakes Studded with Fresh Corn, Served with Remoulade and Cocktail Sauce
Seared Scallops
Jumbo Seared Scallops Served Either on Brussel Sprout Slaw with Shallots and Bacon, or Truffled Mashed Potatoes and Asparagus Tips
Fish Tacos
Seared Strips of Market Fresh Fish Served on Corn Torillas with Chipotle Salsa, Fresh Guacamole, and Cilantro Cream
Satay Station
Thai Curry-Marinated Chicken, Beef, or Shrimp Satays Cooked To Order and Served With Oriental Dipping Sauces
Grill Stations
Northwestern Grill
Lightly Apple Wood Smoked Filet of Salmon Finished on the Grill, and Seasoned Cowboy Steak, Carved to Order and Served with Northwest Inspired Sauces
Caribbean Grill
Whole Sides of Spice Rubbed Fresh Mahi Mahi, and Ginger and Lime Marinated Steak, Grilled Behind the Buffet and Carved to Order. Offered with Six Innovative Sauces and Appropriate Sides
Latin Grill
Churrasco Style Beef Served with Three Sauces, and Mojo-Marinated Pork Tenderloin Served with Lime and Parsley Onion Gremolata are Grilled Behind the Buffet and Carved to Order
Oriental Grill
We Grill Sides of Tender Nagano Steak Marinated in Honey, Soy, Ginger, and Sesame Oil, and Pork Loins Marinated with Star Anise, Brown Sugar, and Citrus. Grilled Behind the Buffet, and Carved to Order with Various Sauces
Mideastern Grill
Skewers of Chicken, Beef, Vegetable, and/or Seasoned Ground Lamb Grilled to Order Behind the Buffet, and Served with Warmed Soft Flatbread Rounds, and Assorted Toppings Including Lettuce, Tomato, Onion, Capers, Calamata Olives, Feta Cheese, Yogurt Cucumber Sauce, and VinaigrettePasta and Risotto
Penne Portofino
Penne Tossed with Pesto Cream Sauce, Tomato, Pinenuts, Grilled Chicken, and Parmesan
Farfalle Pasta with Butternut Squash
Bowtie Pasta Sauteed in Garlic Oil with Braised Greens, Sage, and Pine Nuts, topped with Parmesan
Pasta Venetia
Italian Sausage and Peas in a Spiced Minced Tomato Sauce, Fresh Parmesan
Fusilli Forestier
Assorted Fresh Mushrooms Tossed with Thinly Sliced Grilled Chicken, Fresh Spinach, and a Light Mushroom Demiglace
Rotini Basilica
Tri-Color Rotini Are Tossed with Fresh Tomatoes, Capers, Feta Cheese, Black Olives, and Fresh Basil, with a Pinot Noir Red Wine Base
Adult Mac and Cheese BLT
Cavatappi Pasta Tossed with Candied Bacon and Amazing Cheeses – Tillamook Extra Sharp White Cheddar, Italian Style Fontina, and Parmesan – and Topped with Oven Dried Tomato and Rogue Creamery Smokey Blue, Baked and Served with Wilted Arugula
Fusilli Fagioli
Fusilli Pasta in a Garlicky White Bean Sauce with Tomato and Broccoli, Available Vegetarian or Served with Italian Sausage and Roasted Chicken
Bowtie Scandinavia
Bowtie with Flaked Poached Salmon Filet in a Heavenly Creamy Dill Sauce with Braised Fennel
Cavatapi Sonoma
Cavatapi Pasta in a Coral Sauce with Fresh Baby Spinach, Mushrooms and Crumbled Briar Rose Goat Cheese
Farfalle Arrabiatta
Bowtie Pasta with a Classic Arrabiatta Sauce of Chunky Tomato, Calamata Olive, Capers, Pancetta, Anchovy, and Fresh Parmesan
Orzo Florentine
Tossed with Fresh Spinach, Strips of Sundried Tomato, and Slivers of Calamata Olives
Gourmet Pasta Bar
Let your Guests Create their own Combinations from Penne and Cavatapi Pastas, Marinara and Garlic Cream Sauces, and Choice of Assorted Toppings such as Grilled Chicken or Shrimp, Ripe Tomato, Chopped Onion, Black Olives, Roasted Vegetables, Roasted Cloves of Garlic, Sun-dried Tomatoes, Pesto, Capers, Sauteed Mushrooms, Parmesan, and Crumbled Gorgonzola
Chef’s Risotto
Our Chef’s Favorite Risotto, and Everyone Agrees! Peas, Asparagus, Mushroom and Shrimp Risotto with Grated Parmesan
Wild Mushroom Risotto
Seasonal Fresh Wild Mushrooms Sauteed in a Forest Mushroom Broth Based Risotto
Risotto Bar
Let Your Guests Create Their Own Favorite Combination. Starting with a Plain Risotto Base, Additions can Include Grilled Chicken, Shrimp, Prosciutto, Sausage, Mushrooms, Asparagus, Tomato, Scallion, Peas, Primavera Vegetables, Gorgonzola, Parmesan, Sundried Tomatoes, Pesto, Olives, and Pine Nuts.
Side Dishes
vegetables
Roasted Vegetable Medley
A Colorful and Flavorful Assortment of Vegetables and Potato, Roasted with Whole Garlic Cloves and Sprigs of Fresh Rosemary
Roasted Asparagus Display
Served with Crumbled Bacon and Fresh Basil Aioli
Ginger Orange Carrots
Almost Candy, Carrots are Simmered in a Fresh Ginger, Honey, and Orange Juice Glaze
Green Beans Etouffee
Whole Green Beans are Simmered with Peppers, Onion, Ham, Wine, and Tomato, with a Hint of Spice
Broccoli and Cauliflower
Slow Roasted with Red Onion, Garlic, Olive Oil, and a Hint of Curry
potatoes
Roast Garlic Mashed Potatoes
Rich and Creamy with a Healthy Dose of Deeply Roasted Garlic
Twice Baked Potato Casserole
Smashed Potatoes with Bacon, Cheddar, Sour Cream, and Parmesan
Herb Roasted New Potatoes
Wedged Potatoes Roasted with Herbs and Garlic
Lyonnaise Potatoes
Sliced New Potatoes Roasted with Caramelized Onions and Thyme
rices
Wild Rice Pilaf
Wild Rice, Brown Rice, and Red Rice Simmered with Chicken Broth, White Wine, and Sauteed Mushrooms and Onion
Three Grains of Rice and Beans
A Colorful and Tasty Combination. Three Rices and Three Beans are Tossed with Sauteed Onions, Red Peppers, and Cumin
Salads
leafy salads
Traditional Caesar Salad
Romaine Tossed with our Famous Dressing and the Best Croutons in Town
Summer Salad
Assorted Lettuces Tossed in Our Creamy Dressing and Garnished with Citrus, Seasonal Fresh Fruit, Hazelnuts, and Goat Cheese
Winter Salad
Belgian Endive and Wild Arugula in Our Creamy Dressing with Citrus, Beets, Dried Cherries, Hazelnuts, and Goat Cheese
Mesclun RWG (Raspberry Walnut Gorgonzola)
Assorted Baby Field Greens, Tossed with Fresh Raspberries, Chopped Walnuts, Crumbled Gorgonzola, and a Raspberry Vinaigrette
Chopped Salad
Chopped Green Salad with Beets, Cucumber, Red Onion, Feta, Capers, Calamata Olives and a Fresh Balsamic Vinaigrette
Frisee with Roasted Pear
Candied Pecans, Smokey Blue, Caramelized Pears and Baby Frisee Tossed with Dill Vinaigrette
Caesar Salad Bar
Crisp Romaine Tossed with Our Famous Dressing, Offered with a Variety of Toppings, Including Variously Flavored Croutons, Assorted Grated and Crumbled Cheeses, Smoked Fish, Grilled Chicken, Shrimp, Marinated Artichoke Hearts, Calamata Olives, Sliced Mushrooms, Crumbled Bacon, Chick Peas, Julienned Beets, and Anchovies
vegetable and fruit salads
Fresh Fruit Salad
Seasonal Fresh Fruit, Served with Lemon Yogurt Dressing
Japanese Miso Salad
Cucumber, Tomato, Orange, Scallion, and Sesame in a Red Miso Dressing
Dakota Salad
Salad of Wild Rice, Ripe Plum Tomatoes, Pecans, Crisp Green Beans, and Sun-dried Cranberries in a Sage Vinaigrette
Grilled Mushroom Salad
Fresh Button Mushrooms are Grilled to Perfection, and Combined with Roma Tomatoes, Scallions and a Balsamic Vinaigrette
Roasted and Grilled Vegetable Display
Assorted Vegetables of Differing Flavors, Colors, and Textures are Carefully Grilled or Roasted with a Baste of Balsamic Vinaigrette
Wheat Berry Salad
Wheat Berry, Fresh Seared Tuna and Asparagus Salad with Radish and a Ginger Sesame Dressing
Sesame Noodles
Snow Peas, Carrots, Red Pepper, and Far East Vegetables Tossed with Oriental Noodles in a Peanut and Sesame Dressing with Toasted Sesame Seeds
Dessert
Small Bites
Mini-Scones, Petit Fors, Mini Fruit Tarts, Handmade Chocolates
Viennese Table
A Stunning Selection of Whole Cakes, Tarts, and Pastries
Chocolate and/or Caramel Fondue
Dipping Items Including Pound Cake, Assorted Fruits, and Dried Fruit
Cheesecake Bar
Wedges of Traditional Cheesecake Served with a Variety of Chocolate and Fruit Sauces, as well as a Selection of Sprinkled Toppings
Chocolate Crepes
Warmed to Order, Filled with a Bittersweet Grand Marnier Chocolate Ganache, Topped with Fresh Whipped Cream
Bananas Foster
Ripe Bananas Flamed in a Brown Sugar Rum Sauce Over Vanilla Ice Cream
Connoisseur’s Cheese Display with Imported Chocolates
Accompanied by Berries and Fruits
Butlered Hors d'Oeurves
Hot
Churrasco Beef Skewers Served with Chimichurri Aioli
Thai Curry Chicken Satay Skewers Served with Peanut Sauce
Seared Scallop with Truffled Mashed Potato on Potato Gaufrette
Plantain Crusted Halibut Finger with Pineapple Compote and Arugula
Seven Mushroom Risotto Cake, Topped with a Sundried Tomato Pesto Aioli
Chicken and Shrimp Wonton in Light Ginger Broth Served from an Oriental Spoon
Mediterranean Pizza with Red Pepper, Artichoke Heart, Black Olive, and Feta Cheese
Southwestern Chicken Eggroll with Goat Cheese, Corn, Creole Mustard Sauce
Pizzette of Tillamook Aged White Cheddar, Rosemary, Caramelized Onion, Duck Confit
Flatbread Pizzette With Seasoned Lamb, Caper, Calamata, Kasseri, Cucumber Yogurt
Red Chili Pork Quesadilla with Hominy, Cheddar, Scallion, and Cilantro Sour Cream
Prosciutto, Arugula and Parmesan Pizzette with a Squeeze of Fresh Lemon
Rosemary Mushroom Agnolotti with Seared Spice Cured Pork Belly
Italian Sausage and Mushroom Phyllo Strudel with Smoked Gouda
Roasted Oysters on the Half Shell with Sorrel Garlic Butter
Roasted Baby Lamb Rib Chops with Fresh Mint Pesto
Mushroom Brochettes Persillade
Cold
Chicken Pate Stuffed Dried Dates with Sea Salt
House-Smoked Fish Spread in Tomato Cup with Scallion
Apple Wood Smoked Mussel on Endive Leaf with Horseradish Cream
Iced Spiced Shrimp with Lemon Chive Goat Cheese and Wild Arugula (fork)
Black and White Sesame Seared Tuna with Pickled Ginger on Wonton Crisps with Wasabi
Endive Leaf with Enoki Mushroom, Roasted Red Pepper, Cucumber, Scallion, Gorgonzola
Singapore Style Roasted Chicken and Peanut Salad with Ginger and Scallion in Cucumber Japanese Style Beef Tartar with Chili Paste, Garlic, Scallion, and Sesame, on Cucumber
Duck Rillette with Green Peppercorn, Served on Sourdough Baguette with Radish, Scallion
Smoked Salmon Rosette with Red Onion Caper Cream on Pumpernickel Round with Dill
Tomato, Calamata, and Caper Relish on Croustade with Fresh Mozzarella and Basil
Balsamic Marinated Artichoke and Prosciutto Bruschetta with Fresh Parmesan
Prosciutto Wrapped Asparagus with Arugula, Bleu Cheese, and Golden Raisins
Housemade Eggplant and Olive Caponata with Brie on Croustades
Cordial Glass of Heirloom Gazpacho with Fresh Herb Garnish
