Catering

Smoked salmon spread in cucumber cups with fresh dill
Photo courtesy of Jeremy Williams

We would love to plan your menu to your unique taste or you can choose from our popular sample menus  below. Please contact us for more menus and pricing.

~ Northwest Summer Wedding ~

* Smoked salmon spread with fresh dill in cucumber cups
* Pecan-crusted local cod with creole beurre blanc sauce
* Baby romaine with blackberries, pine nuts & brie with tangerine vinaigrette
* Pasta salad with mesquite-grilled vegetables

~ Brunch or Afternoon Tea ~

* Southern-style biscuits with house made peach preserves
* Asparagus, ham and gruyere frittata
* Twice baked potatoes stuffed with smoked salmon and chives
* Baby greens with beets, hazelnuts and Rogue Smokey Blue

~ Southern Soiree ~

* North Carolina pulled pork barbecue with trio of traditional sauces
* Cornbread with corn kernels and diced red & green jalapeños
* Baked beans with Kentucky bourbon, bacon and Walla Walla onions
* Black bean, fresh corn and tomato salad with lime and cilantro

~ Vegetarian Feast ~

* Crostini with herbed cheese and assorted tapenades
* Frittata with Spring asparagus, tomato and fontina cheese
* Roasted and marinated vegetables with balsamic, garlic and fresh basil
* Couscous with lemon, dried cranberries and toasted pecans

~ Fall Seasonal Celebration ~

* Pear & brie in phyllo with fresh thyme
* Oven-roasted vegetables with olive oil and herbed sea salt
* Old fashioned red potato salad with lemon and dill
* Braised beef short ribs with mushroom-thyme sauce and butternut squash

~ Winter Holiday Affair ~

* Local Oregon artisan cheeses with hazelnuts and dried fruits
* Stuffed mushrooms with chevre, bacon and sage stuffing
* Salad of baby spinach, walnuts, orange segments, pomegranate seeds & tangerine vinaigrette
* Roasted pork tenderloin with cumin and brown sugar

~ Informal Gathering with Friends ~

* Stuffed endive with chevre and sundried tomatoes
* Marinated mushrooms with sherry, toasted hazelnuts and fennel seeds
* Grilled Draper Valley chicken with rosemary and lemon
* Ratatouille full of local, organic vegetables served over polenta