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 Sundried 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 Mt. Townsend New Moon 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 Egg 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
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 Vegetable Crudite: An assortment of fresh Vegetables served with a traditional Ranch 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: Muhammara 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