Catering & Event Planning

Buffet Appetizers -
Platters & Plates

Salmon
House smoked troll caught king salmon or house cured troll-caught king salmon lox with cream cheese, chive, hard cooked egg and red onion

• add caviar charge
  

Charcuterie plate with a selection of cured meats, mustard and accompaniments

• Salumeria Biellese (NY, NY)
  
• cured Mangalitsa guancille (pork jowl)
  
• herbed lardo
  
• spicy coppa cola
  
• Genoa style salami
  
• Columbus fennel salami

Cheese
Selection of cheese from the cellar with accompaniments e.g. Rolf Beeler jersey blue, Monte Enebro and Manchego with house made jam, local white walnut, single sourced honey, candied green walnuts and sliced apple.
House made cocas (Spanish style flatbread pizza) with seasonal toppings e.g. Four cheese and roasted garlic coca, braised oxtail with foraged mushrooms and rosemary coca or smoked eggplant, sundried tomato and basil.

Aromatic saffron arancini or fried risotto balls with seasonal aioli (can be made vegetarian)
Assortment of traditional and untraditional Japanese maki rolls with wasabi, pickled baby ginger and soy for those who need it

• California roll fresh crab avocado and cucumber
  
• Kappa Maki or cucumber roll with Japanese mayo and wasabi
  
• Tuna roll or spicy tuna roll with tobiko
  
• BBQ eel roll

Non-traditional Maki rolls

• Smoked ABC duck and local plumb maki
  
• Yuzu cured local trout and green apple-horseradish maki
  
• Hoi sin braised pork belly and tomagoyaki (Japanese omelet) maki

Mini prime rib dip with Rolf Beeler gruyere cheese Au jus sphere and grated local horseradish

BBQ pork butt with El Jeffe's preacher's tongue BBQ sauce on our house made mini buns

Baskets & Bowls

House made French baguette with whipped herbed and sea salt compound butter

Warm House made foccacia bread with olive oil and herbed garlic dipping sauce

Our famous house made empanadas with a seasonal stuffing e.g. Chorizo and sun dried apricot stuffed empanadas with avocado mousse

Moroccan spiced almonds or Citrus marinated olives

Pine nut dusted calamari with seasonal aioli (in house only)

Giant beans with chorizo, garlic and grilled bread

Seasonal roasted brussel sprouts with House cured Tasso ham and black pepper

House made shui mai stuffed with pork, shrimp and ginger with sweet soy glaze

Smoked salmon rillet served with Goat horn and Peppara pepper relish and grilled bread

Local roasted eggplant caponata with house made pita and pita chips

Passed appetizers

Ideal for cocktail reception with one server per 25 customers.

Bruschetta on our house made French baguette with seasonal toppings:

• Oregon's Own Fruit Lady's sun dried Comice pear and Amish blue cheese
  
• Heirloom tomato, sweet basil and fresh buffalo mozzarella cheese
  
• Roasted fall foraged mushrooms, garlic and herb
  
• Single sourced cannellini bean and rosemary spread with shaved 993 parmesan cheese
  
• Au Bon Canard seared duck foie grass with seasonal accompaniments

Shooters

• Gazpacho red or white (vegetarian)
  
• Blue prawn and calamari ceviche with lime-salt rimmed glass, chili and citrus salsa
  
• Tunisian spiced single sourced chick pea soup and avocado mousse (vegetarian)
  
• Fresh Oregon Bay shrimp cocktail with lemon sorbet, cocktail sauce
  
• Fresh Pacific oysters with Tabasco gastrique and gremolata

Stuffed phyllo parcels (all vegetarian)

• Traditional spanokapita stuffed with spinach and feta cheese
  
• French grilled artichoke and preserved lemons
  
• Tart green apples, blue cheese and candied pecans
  
• Local pears, walnuts and Stickney Hills goat cheese
  Mille fuille brick pastry cones
  
• Fresh Pacific troll caught King salmon tar-tar with local horseradish and lemon cream fresh
  
• Pacific sashimi grade Ahi tuna poke with sweet soy glaze and pickled cucumber salad
  
• Poached Florida fresh rock shrimp with a citrus and chili relish
  
• Grilled Indonesian spiced local lamb with pickled cucumber, onion and pepper salad

House made crackers & crostini

• Local all natural raw beef tar-tar with hen egg and Ethiopian beriberi spice blend on teft flour cracker
  
• House cured troll king salmon lox with salmon rillet and paddlefish caviar on black pepper cracker
  
• Seared all natural local beef medallions topped with ciopollini onion jam on house made rosemary crackers
  
• Single sourced spiced chickpea puree topped with sumac and cucumber, onion and tomato salsa on cumin scented crackers (vegetarian)

Rice flour crackers may be substituted for our gluten free diners

Plated salads

Mixed field greens with house made vinegar and oil

• Add cheese shaved 993 Parmesan, Stickney hills goat cheese, Amish blue or upgrade to a seasonal blue like Rolf Beeler's jersey blue or Chantal Plaisse
  selected Roquefort

Caesar salad of traditional hearts of romaine lettuce with house made focacia croutons and Spanish white anchovies and 993 Parmesan cheese

Grilled Caesar salad with smoked salmon Caesar dressing and cured lox focacia crouton and shaved 993 Parmesan cheese

Boston bib lettuce in lemon-shallot dressing with croutons and Amish blue cheese candied pecans

Romaine with house cured bacon, tomato and blue cheese crumbles local cooked hen egg

Bulldog beet salad local beets dressed in Condamella apple vinegar, beet leather, blue cheese, candied walnut and powdered olive oil

Seasonal salads

Local heirloom tomato - Caprese salad or Panzenella salad

Mission fig salad with pine nut jam, watermelon and Stickney-Hills goat cheese

Grilled asparagus with olive dressing, pine nut and preserved lemon

Green bean salad with pickled ciopollini onions and slivered almonds

Grapefruit and avocado salad with pistachio nuts and poached blue prawns

Market soup

Cream of tomato

Avogolemono, a Greek chicken, lemon and rice soup

Lobster bisque brandy cream

Curried local squash soup with apple fennel salad

Caramelized carrot puree with mint cream friache

Intermezzo

Pomegranate-orange sorbet

Wasabi-yuzu sorbet

Bacchus spiced wine sorbet

Lemon-mint sorbet

Watermelon sorbet

Entrees may be ordered ala cart or accompanied with seasonal starch and vegetables

Local grass feed organic beef entrees

Garlic and herbed marinated prime rib of boneless beef with fresh grated horseradish and au jus. With salt roasted local potatoes and black pepper sautéed Brussel sprouts.

Grilled rib eye steak finished with red wine demi glace. Served with roasted garlic milled local potatoes and caramelized baby carrots topped with ciopollini onion jam and truffle salt.

Brochette of local beef and vegetables served over red wine paella finished with fresh herbs.
Braised local beef short ribs with petite vegetables served with local potatoes in rich red wine Bordelaise sauce.

Seasonal fish & shellfish entrees

Grilled Ahi tuna with wasabi-mashed potatoes grilled pineapple salsa and sweet soy glaze.

Seared troll caught Pacific king salmon with thyme braised beluga lentils with shaved fennel and tart green apple salad.

Seared Atlantic day boat scallops with curried local squash puree and pickled pepper relish.

Pacific halibut pan roasted with Maine hard shell lobster sauce and hand rolled tortellini stuffed with seasonal wild mushrooms.

Grilled blue prawns over saffron braised bomba rice with sweet peppers and spicy Spanish chorizo sausage.

Paella party entree

Traditional bomba rice sautéed with an assortment of traditional and non-traditional items to your liking

• calamari sautéed with garlic and onion in squid ink
  organic free range chicken marinated in Spanish paprika with sweet peppers and saffron.
  

Seasonal vegetarian entrees

Fall vegetable tagine with pine nuts and sun dried fruit served over Mathatari hand rolled cous-cous.

Citrus and ginger steamed delicatta squash stuffed with faro risotto, tart apples and Stickney Hills goat cheese.

Roasted foraged mushroom and sweet onions sautéed with carnarolli rice and roasted rosemary mushroom stock with 993 Parmesan cheese.

Desserts

all made from scratch in house

Cayenne spiked chocolate marquise with caramel sauce toasted meringue cocoa nibs and spiced almonds

Rum cake with spiced coconut cream anglaise and caramelized finger bananas with peanut brittle

Chocolate decadence cake with raspberry coulis

Local berry linzer tort with single sourced hazelnuts and vanilla ice cream