hors d'oeuvres

 

Cold

Mozzarella, Basil and Roma Tomato Bruschetta*

Assorted Vegetables stuffed with Herbed Cheese*

South of the Border Pinwheel Sandwiches*

Crimson Poached Pears with Oregon Bleu Cheese on Rye Crustini

Caramelized Onion and Goat Cheese Tartlets

Pear and Brie in Phyllo

Stuffed Roma Tomato Margherite with Fresh Mozzarella, Aged Balsamic Vinaigrette and Fresh Basil

Cold-Smoked Salmon with Herbed Cheese on Cucumber Rounds*

Ahi Tuna Poke

Tagrashi Ahi with Fried Wontons and Julienne Vegetable Slaw*

Prosciutto wrapped Asparagus Spears with Garlic Balsamic Oil*

Smoked Duck Breast with Huckleberry Compote on Toast Rounds*

Nori Blackened Tuna Roll with Soy and Wasabi Dipping Sauces

Smoked Scallops in Phyllo Cups with Boursin Cheese

Assorted Sushi and Sashimi

Poached Prawns on Ice with Lemon Wedges and Pacific Rim Cocktail Sauce

Mirin Poached Medallions of Lobster with Crème Fresh and Tabiko Caviar*

Fresh Shucked Oysters with Champagne Vinegar and Ginger Mignonette

*These selections are appropriate for passing. The sauce is not served with passed items.

 

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Hot

Flaky Phyllo Triangles with Spinach and Feta Cheese*

Baked Mushrooms filled with Spinach and Cheddar Soufflé

Pan-Fried Pork Pot Stickers with Kalbi Sauce

Vegetarian Spring Rolls with Soy Sauce and Chinese Mustard

Miniature Quiche Lorraine with Onions, Bacon and Gruyere Cheese*

Vine Ripened Tomatoes, Fresh Mozzarella Cheese served on Warm Ciabatta Bread

Slow Roasted Hoisin BBQ Baby Back Ribs*

Seared Scallop on a Chinese Spoon with Latino Sauce

Halibut Quesadilla filled with Smoked Gouda*

Beef Quesadilla*

Grilled Beef Satay with Red Curry Sauce

Grilled Chicken Satay with Thai Peanut Sauce

Teriyaki Shrimp Skewers

Duck Confit and Caramelized Onion Wontons with Sweet Chili Sauce*

Dungenss Crab and Cream Cheese in Crispy Wonton

Lobster and Shiitake Wontons with an Asian Vinaigrette*

Pancetta Wrapped Sea Scallops

Pacific Northwest Crab Cakes with Apple Salsa and Curry Aioli

Herb Crusted Lamb Lollipops*

*These selections are appropriate for passing. The sauce is not served with passed items.

 

 

displays & carving stations

 

Displays

Fresh Vegetable Crudité
served with assorted dips
(minimum of 25 guests)

Fresh and Marinated Vegetables
baby and mixed vegetable crudité
with assorted dips
(minimum of 25 guests)

International Artisan Cheeses
selection of gourmet cheese with lavosh and croustini’s garnished with strawberries and grapes
(minimum of 50 guests)

Domestic Cheeses
tillamook cheddar, swiss, gouda, goat cheese, port salut and oregon blue
with croustini’s and garnished with fruit
(minimum of 25 guests)

Dungeness Crab and Artichoke Dip
with sliced baguettes
(minimum of 50 guests)

Seasonal Fruits and Berries
honeydew melon, cantaloupe, pineapple,
watermelon, strawberries and grapes
(minimum of 25 guests)

Wheel of Baked Brie en Croute
glazed walnuts and raspberry preserves
(minimum of 25 guests)

Mediterranean Platter
hummus, baba ghanoush and olive tapenade with lavosh and pita
(minimum of 25 guests)

Traditional Antipasto Platter
prosciutto ham, salami, black & green olives,
assorted whole pickled peppers,
marinated mushrooms, provolone cheese,
grilled marinated vegetables and fresh goat cheese
(minimum of 50 guests)

 

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Action Stations

minimum of 25 guests for each action station

Assorted Seafood Bar
oysters on the half shell, seared ahí, gravlox, jumbo prawns, dungeness crab and scallops with lemons and pacific rim cocktail sauce
( approximately 6 pieces per guest)

Pasta Station
selection of pastas with pomodoro and alfredo sauces, bay shrimp, garlic olive oil, mushrooms, sun-dried tomatoes, artichoke hearts, bell peppers and ciabatta bread

Baked Potato Bar
large idaho bakers with butter, sour cream, chopped scallions, shredded cheddar cheese and bacon crumbles

Asian Stir-Fry Station
fresh stir-fried vegetables and aromatic jasmine rice with choice of beef and ginger-sesame sauce or chicken and sweet and sour sauce

Assorted Quiche Station
black forest ham quiche with caramelized onions, quiche lorraine with spinach and bacon and blackstone quiche with tomato, bacon and caramelized onions

Tossed to Order Salad Station

Asian Noodle: buckwheat soba noodles tossed with honey lime vinaigrette, napa cabbage, julienne vegetables, cashews, mandarin orange and sesame seared chicken

Mixed Greens: pistachios, bing cherries, red onion, bacon and goat cheese tossed in aged sherry vinaigrette

Classic Caesar: crisp romaine, shredded parmesan, garlic croutons, creamy caesar dressing with grilled chicken and ciabatta bread

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Carving Stations

Twin Roast Tenderloin of Beef
with natural juices, béarnaise sauce and dollar buns
(serves approximately 25 guests)

Whole Roast Baron of Beef
with mayonnaise, mustard, horseradish and dollar buns
(serves approximately 125 guests)

Ivory Kings Side of Hot Smoked Salmon
alderwood smoked with braeburn apple salsa
(serves approximately 30 guests)

Roast Tom Turkey Breast
with pan gravy, cranberry sauce, mayonnaise and sliced baguettes
(serves approximately 25 guests)

Salt and Pepper Roasted Prime Rib of Beef
with natural juices, mayonnaise, mustard, horseradish and dollar buns
(serves approximately 30 guests)

Baked Bone-In Ham
with honey-mustard, mayonnaise and sliced baguettes
(serves approximately 25 guests)

Northwest Salmon Wellington
pacific northwest salmon en croute, spinach pesto with lemon cream
(serves approximately 25 guests)