2940 SW Avalon Way, Seattle, WA 98126 206.957.0037

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Appetizers

Thai Chicken Crepe: Lemongrass Chicken, Mango & Pepper Slaw, Curried Peanut Sauce, and Mint & Basil in an Egg Crepe

Teriyaki Chicken Skewer: Marinated and Grilled Chicken Skewers with a Teriyaki Sauce

Chicken Satay: Classic Thai Chicken Satay with a Curried Peanut Sauce

Chicken Pot Pie: Roasted Chicken and Vegetable Pot Pie in a Savory Tart Shell with Creme Fraiche

Chicken Roulade: Smoked Prosciutto wrapped Chicken Breast with a Sun-dried Tomato & Kalamata Olive Tapenade, Mozzarella Cheese, and Pesto Aioli

5 Spice Duck: Duck Confit, Sweet Potato, Fig Compote, and Triple Cream Brie on a Tuscan Pane Crostini

Gnocco Fritto: Gnocco Puff, Pickled Asparagus, Triple Cream Brie, and Arugula wrapped in Prosciutto

Bacon Dates: Blue Cheese and Marcona Almond stuffed Dates Wrapped in Hempler’s Bacon with a Pomegranate Glaze

Sausage Stuffed Mushrooms: White Mushrooms with Italian Sausage and a Sun-dried Tomato Tapenade, and Boursin Cheese drizzled with a Balsamic Glaze

Thai Chicken Crepe: Lemongrass Chicken, Mango & Pepper Slaw, Curried Peanut Sauce, and Mint & Basil in an Egg Crepe

Teriyaki Chicken Skewer: Marinated and Grilled Chicken Skewers with a Teriyaki Sauce

Chicken Satay: Classic Thai Chicken Satay with a Curried Peanut Sauce

Chicken Pot Pie: Roasted Chicken and Vegetable Pot Pie in a Savory Tart Shell with Creme Fraiche

Chicken Roulade: Smoked Prosciutto wrapped Chicken Breast with a Sun-dried Tomato & Kalamata Olive Tapenade, Mozzarella Cheese, and Pesto Aioli

5 Spice Duck: Duck Confit, Sweet Potato, Fig Compote, and Triple Cream Brie on a Tuscan Pane Crostini

Gnocco Fritto: Gnocco Puff, Pickled Asparagus, Triple Cream Brie, and Arugula wrapped in Prosciutto

Bacon Dates: Blue Cheese and Marcona Almond stuffed Dates Wrapped in Hempler’s Bacon with a Pomegranate Glaze

Sausage Stuffed Mushrooms: White Mushrooms with Italian Sausage and a Sun-dried Tomato Tapenade, and Boursin Cheese drizzled with a Balsamic Glaze

Bacon Wrapped Scallop: U-20 Scallops wrapped in Bacon with a Sweet Chili Glaze

Cajun Crab Cake: 100% Dungeness Crab with sautéed Vegetables breaded and fried with a Cajun Étouffée Sauce

Seared Ahi: Blackened Ahi Tuna with Sesame Seed, Avocado Puree, and Soy Glaze

Smoked Salmon Scone: Citrus Cream Cheese Mousse with G& D Smoked Salmon Lox on a Mini House Scone

Crab Stuffed Mushrooms: White Mushrooms with Crab, Red Pepper, Scallions, Garlic and Artisan Cheese

Shrimp Cocktail: Classic Boiled Shrimp in a Mini Martini Glass with House Cocktail Sauce

Beef Negimaki: Grilled Marinated Short Rib Beef, Asparagus, Korean Kalbi Sauce

Spaghetti & Meatballs: Mini Meatball Topped with Spaghetti and Marinara; skewered with a Cocktail Fork

Moroccan Meatball Kebabs: Ground Lamb & Beef skewered with Sheep’s Milk Halloumi Cheese

Butternut Squash Bisque: Red Curry and Caramelized Butternut Squash Soup with Creme Fraiche and Brioche

Vegetable Cakes: Shredded Squash, Red Pepper and Carrots with Feta and Herbs de Provence; fried and topped with a Citrus Aioli

Pesto Canoe: White Bean Hummus with Basil Pesto, Roasted Purple Peruvian Potato, Tri-pepper

Mushroom Soup: Cream of Wild Mushroom Soup Demitasse with Gruyere Crisp

Mushroom Crepe: Mushroom & White Truffle Ragout and Parmigiano-Reggiano, French-Style Crepe

Leek Stuffed Mushrooms: Sautéed Leek and Onion, Boursin Cheese, Cremini Mushrooms

Caprese Bruschetta: Crostini with Basil, Tomato, and Mozzarella drizzled with a Balsamic Glaze

Caprese Skewer: Heirloom Tomato, Basil, Ciliegine Mozzarella, Feta Vinaigrette

Cauliflower Tart: Roasted Cauliflower, Garlic, Artisan Cheese, Creme Fraiche, Micro Chives

Tomato Bisque: Creamy Tomato Soup with a Grilled Beecher’s Cheese Sandwich

Crudite Bundle: Bundled Seasonal Vegetables in a Demitasse Cup with Pepper Ranch

Appetizer Platters

Antipasti Verdura: A selection of roasted, marinated, and fresh Vegetables served with Lemon-Thyme Parmesan Dipping Sauce

Steakhouse Platter: Grilled Carved Steak with Marinated Tomatoes, Horseradish Cream, Artichoke Relish, Grilled Asparagus, and Grilled Giuseppe Bread

Charcuterie Platter: Prosciutto di Parma, Genoa Salame, Duck Confit, Cornichons, Roasted Garlic Bulb, Stone Ground Mustard, Bread Sticks and Crostini

Traditional Crudite: An assortment of fresh Vegetables served with a roasted Red Pepper Dipping Sauce

Smoked Salmon Platter: New York Style Bagels, Gerard and Dominique Northwest Smoked Salmon Lox, Whipped Cream Cheese, Hard-Boiled Egg, Pickled Red Onion, Capers, Marinated Tomatoes

Middle Eastern Spreads: Muhamarra Walnut Spread, Hummus, and Olive Tapenade served with Pita Bread and Cucumber

Spinach & Artichoke Dip: Spinach and Artichoke Hearts with Shallot and Artisan Cheese Blend

Local & Imported Cheese Platter: Beecher’s Flagship Cheddar, Creamy Boursin, Spanish Manchego, and Oregon Blue Cheese with Fig Compote, Macrina Baguette and Flatbread

Brie En Croute: Pastry wrapped Brie served with Pears and Champagne Reduction

Melons, Berries, and More: Seasonal fresh sliced Fruit with assorted dried Fruits and Berries

Salads

Northwest Wild Greens: Mixed Greens, Gorgonzola Cheese, Granny Smith Apples, and Spiced Pecans with an Apple Cider Vinaigrette

Waldorf Salad: Grapes, Washington Apples, Candied Walnuts, Shaved Celery, Citrus Aioli

California Salad: Bibb Lettuce, Avocado, Tomato, Corn, Egg, Bacon, Feta Cheese, Lime & Chile Dressing

Florentine Salad: Crusty Bread, Tomato, Cucumber, Arugula, Basil, Red Onion, Garlic Vinaigrette

Oregon Salad: Mixed Greens, Roquefort Cheese, Pears, Bacon, Celery Leaves, Walnut Vinaigrette

Caesar Salad: Romaine Lettuce, Parmesan Croutons, Parmesan Cheese, Fried Shallot, Lemon Caesar Dressing

Spinach & Bacon: Spinach, Red Onion, Hard-Boiled Egg, and Sliced Almonds tossed in a Bacon Vinaigrette

Classic House Salad: Romaine Lettuce, Cherry Tomatoes, Black Olives, Red Onion, Croutons, Parmesan Cheese and Pepperoncini Peppers with an Italian Dressing

Summer Cherry Salad: Mixed Greens with Cherries, Pistachios, Goat Cheese, and a White Balsamic Vinaigrette

Summer Strawberry Salad: Spinach with Strawberries, Almonds, and Feta Cheese with a Poppyseed Dressing

Greek Salad: Romaine, Tomatoes, Cucumbers, Olives, Pepperoncini, Red Onion, and a Feta Vinaigrette

Poultry

Chicken Marsala: Chicken Breast with a Mushroom, Shallots, and Marsala Wine Cream Sauce (6 oz.)

Roasted Chicken “Piccata”: Airline Chicken Breast with a Lemon and Caper Butter Sauce (6 oz.)

Rosemary Citrus Chicken: Grilled Chicken Breast with Rosemary, Garlic, Lemon, and Olive Oil (6 oz.)

Chicken ã l’Orange: Airline Chicken Breasts with an Orange-Brandy Glaze (6 oz.)

Riesling Chicken: Chicken Thighs braised in a Hempler’s Bacon, Washington Apples, and local Riesling Cream Sauce (10 oz.)

Chicken Braciole: Roulade of Chicken with Prosciutto, Spinach, Golden Raisins, and Toasted Pine Nuts (6 oz.)

Seafood

Artichoke Salmon: Pan-seared Salmon with Artichoke Hearts, Piparra Peppers, and Red Onion in a Lemon-Caper Butter Sauce (6 oz.)

Cedar Plank Salmon: Northwest Salmon Roasted on Cedar Planks with a Cider Glaze (6 oz.)

Halibut Toscani: Potato Crusted Halibut with a Sun-Dried Tomato Buerre Blanc (6 oz.)

True Cod Oscar: Cod topped with Dungeness Crab and a Hollandaise Sauce (6 oz.)

Pork

Pork Tenderloin: Roasted Tenderloin with a Cherry and Port Wine Reduction Sauce (6 oz.)

Apricot Pork Loin: Bacon-wrapped roasted Pork Loin with an Apricot-Ginger Glaze (6 oz.)

Roasted Pork: Slow roasted Pork Shoulder with a jarred Peach Reduction Sauce (8 oz.)

Stuffed Pork Chop: Pork Chops stuffed with an Apple and Bacon Cornbread in a Pan Sauce

Vegetables

Eggplant Involtini: Ricotta and Pecorino Cheese rolled in Eggplant and roasted in a Tomato Marinara

Gnocchi Ratatouille: Potato Gnocchi with Squash, Eggplant, and Tomatoes in a roasted Sweet Pepper Sauce with Thyme Sprig

Stuffed Tomato Cacciatore: Quinoa and braised Vegetables in a classic Tomato-Caper Sauce

Acorn Squash: Roasted Acorn with Israeli Couscous, Bell Peppers, Peas, and Chickpeas

Spinach Galette: Feta, Spinach, Pine Nuts, and Golden Raisins baked in Pastry with a Tomato Relish

Mushroom Risotto Cakes: Pan-Fried Wild Mushroom Risotto Cake with Mt. Townsend New Moon Jack Cheese, Mache Greens, and Porcini Reduction Sauce

Sides

Pasta Puttanesca: Kalamata Olives, Heirloom Tomatoes, Garlic, Capers, and an Herbed Tomato Sauce

Caramelized Onion Rissoni: Orzo Pasta with Cipollini Onions, Spinach, Bleu Cheese, Pears, and a Mascarpone Cream Sauce

Pasta Primavera: Penne Pasta with Grilled Vegetables and Tomatoes in a rich and creamy Boursin Cheese Sauce

Pasta Gusto: Penne Pasta with Artichoke Hearts, Olives, Sun-Dried Tomatoes, and Roma Tomatoes in a creamy Basil Pesto

Alfredo Pasta: Tagliatelle Pasta with Prosciutto, Peas, Gruyere and Parmesan cheese in an Alfredo Sauce

Lemon-Oregano Golds: Yukon Gold Potatoes roasted with Oregano and Garlic-Lemon Butter (3 oz.)

Herb Roasted Potatoes: Baby Rainbow Potatoes Roasted with an Herb Marinade (3 oz.)

Asiago Mashed Potatoes: Potatoes blended with cream butter, and asiago cheese (5 oz.)

Jasmine Rice: Steamed Lemon-Scented Jasmine Rice

Roasted Root Vegetables: Glazed Rainbow Carrots, Cauliflower, Brussels Sprouts, and Butternut Squash

Glazed Carrots: Bacon and Brown Sugar Glazed Carrots with an Herb Butter

Butternut and Carrots: Roasted Carrots and Butternut Squash, Cranberries, Pumpkin Seeds, Herb Butter

Haricot Vert: French Green Beans, Charred Onion, and Garlic Butter (3 oz.)

Roasted Asparagus: Simply Roasted with Olive Oil, Lemon Zest, and Flake Salt

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