Tray passed hors d'oeuvresPuff pastry tarts with roma tomatoes, fresh mozzarella and basil pestoPancetta wrapped breast of chicken on a knotted bamboo skewer with dried apricots and apple cider reduction glaze Polenta round with southern comfort bbq shrimp and jalapeno arugula aioli Buffet dinnerButter lettuce tossed with balsamic, honey, figs and toasted walnutsEuropean cheese platter with san simone, pierre robert, fleur de marquis and gaperon. Garnished with fresh oregon berries, served with baguette and crackers. Oven roasted petite filet of salmon with lemon dill pesto Grilled petite filet of beef tenderloin with red wine braised onions and crispy capers Marinated summer vegetable platterFingerling potatoes with dijon, lemon juice and extra virgin olive oil Carrots with tarragon, black sesame seeds, rice wine vinegar and star anise Green beans with red onion, whole grain mustard and almonds Asparagus with sesame oil, orange zest, black and white sesame seeds Mushrooms with lemon juice, parsley and extra virgin olive oil House baked bread basket with oregon cheddar-bacon scones, feta-scallion biscuits, kalamata olive bread and crisp bread sticks. Served with roasted red pepper butter, olive tapenade and herb infused extra virgin olive oil
Tray passed hors d'oeuvresSmoked salmon and yukon gold napolean with creme fraiche and chivesPuff pastry tarts with caramelized onions, oregon blue cheese, toasted hazelnuts and fresh thyme Wild rice cakes with smoked chicken and chili aioli Buffet dinnerMixed greens with roasted beets and cypress grove chevre with a sherry orange vinaigretteHazelnut crusted chicken breast with tomato whole grain mustard sauce Saffron and orange glazed sturgeon on bamboo skewer Willamette valley heirloom tomato salad with torn rustic bread, cucumbers, red onions, basil and red wine vinaigrette Display of local cheeses to include:Rogue river oregon blueBandon sharp cheddar Willamette valley camembert Juniper grove farms goat's milk cheese served with local artisan breads Fresh local fruits and roasted garlic
Northwest nicoise salad with house smoked halibut, watercress, haricots verts, fingerling potatoes, roasted beets, fennel and lemon dressing Creole duck salad on house baked cornbread muffins Sliced fruit platter with champagne-mint syrup Handmade dungeness crab cakes with cilantro and lime chipotle aioli
Flank steak skewers with satay style peanut sauce and scallions Lime soy ginger salmon skewer Spaghettini pasta with fires roasted vegetables in a ginger, rice wine red pepper vinaigrette Thai salad rolls with fresh vegetables, rice noodles and peanut cilantro dipping sauce Jerk chicken on plantain chips with mango salsa Imported and domestic cheese platter displayed on marble, garnished with fresh berries and grapes, served with sliced baguette and imported crackers
Passed hors d'oeuvresSummer cherry tomato stuffed with corn shrimp saladFlank steak roulade with julienne red and yellow bell pepper, scallion soy glaze and toasted sesame seeds Asian stationPeking duck , sliced to order, with apricot hoisin, steamed pancakes and scallionsBamboo steamer basketFilled with shrimp su mai dumplings and pot stickers, served with hot mustard, plum dipping sauce and chile soy dipping sauceThai salad rollsWith a jade sauce of basil, cilantro and mint served in bamboo baskets lined with banana leavesPomelo and roasted coconut salad with red chiles, peanuts and bibb lettuce The ultimate paella stationSpanish paella with saffron, chicken, spicy chorizo sausage, prawns, mussels and clamsBasket of flat bread, olive bread and baguettesWith herb infused olive oilItalian stationPeppercorn crusted filet of beef - chef carved at the buffet with sun-dried tomato, olive relishSage and lemon seasoned roast chicken breast Served with lemon pepper aioli and garnished with polenta croutons Hearts of romaine salad with dijon vinaigrette, gruyere, chive batons and campagnolo croutons
Mixed baby greens with oregon blue cheese, fresh raspberries and candied pistachios tossed with a light balsamic vinaigrette Insalate caprese- layered vine ripened organic tomatoes with fresh mozzarella, basil, cracked black pepper and extra virgin olive oil Four melon salad with casaba, honeydew, chanterais and watermelon Roasted summer vegetable tart tatin
Roasted peppers, olive tapenade, mushroom duxelle, tomatoes with basil, herbed goat cheese, artichoke hearts and cruets of extra virgin olive oil |
