Limited to a minimum of 50 People
- - - - - - SUPREME DINNER BUFFET - - - - - -
- Fresh Maine Lobster & Roma Tomatoes -
with Cucumber, Feta Cheese & Basil
- Dungeness Crab & Orzo Salad -
with Peppers, Red Onions in a Soy Sesame Vinaigrette
- Mixed Wild Greens -
with Candied Pecans & Cherry Tomatoes
in a Roasted Shallot Vinaigrette
- Caesar Salad -
with Focaccia Croutons, Kalamata Olives
and Reggiano ~ Parmesan Cheese
- Chilled Northwest Seafood Platter -
- Fresh Fruit & Seasonal Berry Platter -
- Artisan Cheese Display -
with Grapes
- Chef Carved Beef Tenderloin -
with Wild Mushrooms and Madeira Jus
- Marinated Leg of Lamb -
with a Merlot-Rosemary Jus
- Truffle & Herb Roasted Fingerling Potatoes -
with Caramelized Garlic
- Sautéed Fresh Vegetable Medley -
with Fine Herbs
- Fresh Baked Asiago Bread -
- - - - - - ELEGANT EVENING BUFFET - - - - - -
- Roasted Beet Salad -
with Endive, Pears, Walnuts & Maytag Blue Cheese
- Grilled Chicken & Pasta Salad -
with Fresh Vegetables in a Honey Mustard Dressing
- Caesar Salad -
with Focaccia Croutons, Kalamata Olives,
and Reggiano ~ Parmesan Cheese
- Assorted Smoked Seafood Display -
- Artisan Cheese Display -
- Fresh Fruit & Seasonal Berry Display -
- Chef Carved Roast Prime Rib of Aged Western Beef -
Served with a Madeira Jus and Horseradish Sauce
- Troll Caught King Salmon Wrapped in Puff Pastry -
Served with Wild Mushrooms in a Citrus Butter Sauce
- Butternut Squash Risotto -
- Herb Roasted Vegetables -
- Fresh Baked Dinner Rolls -
- - - - - - TRADITIONAL RECEPTION BUFFET - - - - - -
- Marinated Chicken Salad -
with Fresh Asparagus & Wild Rice in a Tarragon Vinaigrette
- Mixed Wild Greens -
with Candied Pecans & Cherry Tomatoes
in a Roasted Shallot Vinaigrette
- Fresh Fruit & Seasonal Berry Display -
- Imported & Domestic Cheese Display -
- Chef Carved Roast Prime Rib of Aged Western Beef -
Served with a Madeira Jus & Horseradish Sauce
- Sonoran Crusted King Salmon -
with Oven Dried Tomato Sauce
- Potlatch Garlic Roasted Red Potatoes -
- Sautéed Fresh Vegetables -
- Fresh Baked Dinner Rolls -
- - - - - - TASTE OF ITALY BUFFET - - - - - -
- Caesar Salad -
with Focaccia Croutons, Kalamata Olives
and Reggiano ~ Parmesan Cheese
- Mediterranean Bread Salad -
with Kalamata Olives and Goat Cheese
Tossed in a Balsamic Vinaigrette
- Mozzarella, Fresh Tomato and Basil Salad -
- Charcuterie Display -
- Fresh Fruit & Seasonal Berry Display -
- Penne & Rotelle Pastas -
with Marinara & Wild Mushroom Sauces
Freshly Grated Reggiano ~ Parmesan Cheese
- Chicken Parmesan -
with an Oven Dried Tomato Sauce
- Sautéed Fresh Vegetables -
- - - - - - EVENING BUFFET - - - - - -
- Mixed Wild Greens-
with a Trio of Dressings:
Roasted Shallot Vinaigrette, Ranch and Blue Cheese
- Caesar Salad -
with Focaccia Croutons, Kalamata Olives
and Reggiano ~ Parmesan Cheese
- Chef's Choice Salad -
- Grilled Sonoran Marinated Tri-tip -
- Fresh Fruit & Seasonal Berry Display -
- Artisan Cheese Display -
- Penne Pasta with Trio of Sauces -
Marinara, Wild Mushroom and Pesto
Fresh Baked Dinner Rolls -
- - - - - - EVENING COCKTAIL BUFFET - - - - - -
- Mixed Wild Greens with a Trio of Dressings -
Roasted Shallot Vinaigrette, Ranch and Blue Cheese
- Caesar Salad -
with Focaccia Croutons, Kalamata Olives
and Reggiano ~ Parmesan Cheese
- Fresh Fruit & Seasonal Berry Display -
- Artisan Cheese Display -
- Penne Pasta with Trio of Sauces -
Marinara, Wild Mushroom and Pesto
- Fresh Baked Dinner Rolls -
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