Buffet Dinner Menu

Pacific Northwest

Romaine and Arugula Blend with Fresh Peaches, Crispy Pancetta Round and Black Pepper Vinaigrette

Oregon Lamb Chop Bar: Petite Grilled Lamb Chops served with Seasonal Fruit Chutney, Mustard Aioli and Italian Salsa Verde

Salmon Filets with Green Olive Lemon Vinaigrette

Local & Seasonal Grilled, Roasted and Pickled Vegetable Platter

Fresh Melon Panzanella with Croutons, Cucumbers, Crispy Pancetta and Fresh Mint

Pan Asian

Thai Salad Rolls with Rice Noodles, Peppers, Cilantro, Mint, Sprouts and Peanut Dipping Sauce

Banh Mi Bites with Lemongrass Chicken, Lime Aioli, Pickled Carrots and Cilantro

Lemongrass Beef with Toasted Sesame Seeds, Scallions and Peanut Sauce

Ginger Shrimp Sauté served over Cilantro Coconut Rice

Szechuan Noodle Salad with Fire Roasted Snap Peas, Carrots, Peppers and Red Onion, Garnished With Thai Basil, Mint, Bean Sprouts with a Red Pepper Vinaigrette

Warm Weather Grill

Heirloom Tomato Salad (quartered and sliced), sprinkled with Marjoram, Sea Salt and Extra Virgin Olive Oil

Marinated Chicken Breast with Lemon & Rosemary, plattered with Cherry Tomato and Sweet Corn Relish

Mediterranean Spice Lamb Sliders, Feta Cheese, Harissa Aioli and Housemade Pickle

Saute of Green Beans, Snap Peas and Sugar Peas with Mint and Caramelized Onions

Basmati Rice Salad with Corn, Toasted Pecans, Watercress and Dijon-Red Wine Vinaigrette

Latin Inspired

Food in Bloom Caesar Salad with Romaine, Arugula, Shaved Fennel, Grapefruit Segments, Croutons and Shaved Parmesan

Shrimp and Rockfish Ceviche served in a bolero glass with Tortilla Strips

Spanish Grilled Chicken sliced and plattered with Romesco Sauce

Paella Rice Salad with Red Peppers, Cucumbers, Basil, Cornichons, Green Bell Pepper and Fresh Basil

Grilled Green Beans tossed in a Pumpkin Seed Pesto

Festive Holiday Gathering

Leek and Israeli Feta Galette with Pickled Cranberries

Spinach Salad, Roasted Red Onions, Candied Walnuts and Creamy Buttermilk Dressing

Hunter Style Chicken with Wild Mushrooms, Shallots and a Cognac Reduction

Braised Short Ribs and Creamy Polenta

Acorn, Butternut and Kabocha Trio of Squash Glazed with Sage Brown Butter