Wedding Menus

Spring Menu

Plated

PASSED HORS D’OEUVRES
gruyere, spinach and artichoke spread
on a baked pita with parmesan crisp (veg)

peruvian shrimp causa
served on watermelon radish with red onion garnish (gf)

PLATED DINNER
plated hors d’oeuvre
roasted langoustine
with crispy vegetables, citrus confit, stollen and uni

salad course
roasted tri-color beet salad
blue cheese, seasonal greens, frisee, grapefruit segments, basil and tarragon vinaigrette topped with olive oil dust (veg)

entrée course
roasted chicken thighs and breasts with tomatoes, garlic and olives, served with Yukon gold mashed potatoes and seasonal vegetables (gf)

for the table
house baked bread basket
oregon cheddar-bacon biscuits, feta scallion scones, fresh baguette and focaccia served with roasted red pepper butter and olive tapenade (veg)

dessert course
seasonal fruit crisp
served warm with vanilla bean whipped cream or ice cream

Summer

Family Style

PASSED HORS D’OEUVRES
dungeness crab cakes
with lime chipotle aioli and cilantro

compressed watermelon squares
with goat cheese and cracked black pepper (veg) (gf) (seasonal)

shaved artichoke and lemon
on house made potato chip with grana padano (veg) (gf)

FAMILY STYLE
basket of sliced artisan breads
with sweet cream butter (veg)

organic farm greens
with herbed balsamic, cherry tomatoes, cucumbers, radishes and sunflower seeds (vegan)

roasted salmon filets
with green olive and lemon vinaigrette (gf)

black pepper crusted tri-tip of beef
thinly sliced and plattered with romesco sauce

olive oil poached oregon fingerling potatoes
sprinkled with coarse sea salt and cracked black pepper (vegan) (gf)

“solterito” peruvian chopped salad
quinoa, cucumbers, tomatoes, avocado, hearts of palm, and citrus dressing served in a romaine leaf (vegan) (gf)

french almond macarons
with raspberry jam (gf)

lemon tarts
garnished with fresh berries

chocolate cheesecake bars
sprinkled with gold dust

Fall Menu

Buffet

PASSED HORS D’OEUVRES
roasted crimini mushroom
topped with warm brie, hazelnuts and tarragon (veg) (gf)

apple, onion and bacon tart
with smoked cheddar and arugula

mini eggs benedict
brioche rounds with dungeness crab, poached quail eggs and hollandaise

BUFFET DINNER
baby spinach salad
shaved red onion, toasted walnuts and brown butter herb vinaigrette (veg)

pinenut crusted chicken
with tomato basil concasse (gf)

sarsparilla beef short rib
with bacon and bleu cheese crumble

mashed potato bar
accompanied with crumbled bacon, shredded gruyere, sour cream, fresh chives and sweet cream butter

succotach
flageolet beans with pancetta, mushrooms and braising greens (gf)

coconut macaroons (gf)

salted caramel chocolate bars
shortbread crust

buttermilk panna cotta
with seasonal fruit served in a shot glass (gf)

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