Sample Catering options
Salads
Chopped Tuscan salad with marinated artichoke hearts,
feta cheese, grape tomatoes and herb vinaigrette
Wilted spinach salad with chopped egg, asparagus and
bleu cheese with warm red wine vinaigrette
Strawberry mescaline salad with toasted almonds, feta cheese and vanilla
vinaigrette
Candied pecan and pink lady apple salad with Rogue river bleu cheese and
balsamic vinaigrette
Mescaline salad greens with roasted shallot and Garlic goat cheese, grape tomatoes, cracked pepper and mustard seed dressing
Iceberg salad with creamy herb dressing, grape tomatoes, bacon, cracked pepper
and Italian parsley
Sandwiches
Grilled chicken sandwich with cucumber, onion, tomato and sun dried tomato
mayonnaise-6 each
Bacon, lettuce, tomato and avocado sandwich-12 each
Bay shrimp salad sandwich with crisp romaine, onion and tomato
Soups
Wild mushroom and ale cream soup
Peninsula clam chowder
Seafood chowder
Smoked gouda and pear
Roasted garlic and potato
Wild yam and apple
Minestrone
Entrees
Chicken marsala with Crimini and portobello mushrooms
Seared Pork tenderloin pepper crusted
Parmesan Halibut with sun dried tomato coulis
Poached in a wild mushroom clam sauce
Halibut, Coconut crusted with cranberry chutney
Sturgeon, green peppercorn seared with Melted garlic goat cheese
Salmon, broiled with vine ripened tomato and artichoke salsa
Salmon, char broiled with cranberry BBQ sauce and cranberry relish
Sturgeon, pepper seared with apricot-orange marmalade
Salmon, cedar planked with smoked peaches
Herb crusted roast beef with creamy horseradish sauce
Italian sausage and mozzarella lasagna
watercress and smokey bleu cheese stuffed pork
tenderloin with cranberry compote
Baked spinach rigatoni with sun dried tomatoes, chevre
cheese and kalamata olives
Cedar planked wild salmon with cranberry-mint relish
herb crusted chicken with honey-dijon glaze
Scalloped parmesan potatoes
Snapped sweet peas with fresh chive butter
Baby spinach Fettuccini with sun dried tomatoes and
sauteed eggplant
Broiled with caramelized Walla Walla onions and mustard seed butter
Baked with a semolina crust and served with fresh basil butter
Drunken Rib Eye steak with cascade mustard sauce and wild mushroom gratin
Chanterelle crusted wild salmon with cranberry-Jubelale sauce
Dungeness crab and Chanterelle fettuccini with IPA-chive cream sauce
Appetizers
Fresh vine ripened tomato gazpacho with olive oil crostini and fresh chevre
cheese
Artisan cheese platter with sourdough crostini
Side dishes
Creamy edam risotto
roasted garlic polenta
Scalloped potatoes with shaved parmesan and chive
Pan roasted baby red potatoes tossed with fresh herbs
and garlic
lemon rice pilaf
Steamed jasmine rice
Wall Walla sweet onion pilaf
Honey almond green beans
Rainbow steamed baby carrots with brown butter and scallions
Steamed asparagus and dill butter
Broccolini with roasted garlic and olive oil
Green beans and almonds with olive oil
Tossed baby carrots with chive butter
Roasted winter squash with fresh herbs
Desserts
Wild berry cobbler a la mode
Chocolate ganache cake with blackberry hard sauce
Raspberry cheesecake
Apricot chiffon pie
Fresh fruit salad with sweet whipped cream and lemon cookies
Marion berry cobbler a la mode
Lemon croissant bread pudding with Chantilly cream
Double fudge brownie A la mode
Apple tart with streusel topping and caramel sauce
Chocolate ganache cake
Lemon chiffon pie
Porter spice cake
Stout chocolate cake
