Dinner

Fall & Winter Plated Dinner

included with entrée:

fresh bread and butter, choice of starter and choice of dessert
starbucks regular and decaffeinated coffee and tazo hot teas
one starter, one dessert and up to three entrees may be chosen
if multiple entrees are selected, the higher price of the entrees will be charged for all
the exact number of each entrée will be due four working days prior to your function
place cards will need to be supplied to denote menu choices

Appetizers

tuna confit and oven dried tomatoes, arugula and sherry vinaigrette
baked goat cheese, roasted tomato sauce and flatbread
smoked salmon, apple-fennel salad and lemon vinaigrette
beef carpaccio, parmesan cracker, arugula

Starters

roasted beet salad with candied pecans, rogue river blue cheese and sherry vinaigrette
butter lettuce with toasted almonds and fines herb dressing
pear and watercress salad with spiced walnuts and wasabi vinaigrette
mixed greens, toasted hazelnuts, chevre, and mustard vinaigrette
mixed greens, cranberries, walnuts, feta with vinaigrette dressing

Intermezzo

chef’s choice of sorbet

Entrees

includes chef’s choice of seasonal vegetables & side dish

Fish And Seafood

apple glazed king salmon, bacon and thyme vinaigrette
alaskan cod with brown butter, lemon and capers
seared rare albacore tune, sumac and preserved lemon

Meat And Poultry

roasted chicken breast with chevre and cippolini
roasted filet of beef with red wine demi glace
maple brined pork tenderloin with squash and calvados jus
grilled new york steak with mustard sauce
roasted turkey breast with pancetta stuffing and pan gravy
moroccan lamb chops, dried fruits and charmoula
spice rubbed pork chop with maple-balsamic glaze

Pasta And Vegetarian

quinoa cake with romesco and broccolini
foraged mushroom cassoulet
seasonal squash risotto with sage and pinenuts

Due Entrees

grilled new york strip and king salmon with red wine jus
filet of beef and dungeness crab cake with sauce béarnaise
petite filet of beef with maine lobster tail and sauce choron

Desserts

chocolate salted caramel cake: dark rich chocolate cake filled with caramel ganache, drizzled with sea salt
traditional crème brulee with seasonal fruit & shortbread cookie
apple gallette: sautéed apples in brown sugar
lemon meringue pie
ice cream can be added to any dessert for an additional

Spring & Summer Plated Dinner

included with entrée:

fresh bread and butter, choice of starter and choice of dessert
starbucks regular and decaffeinated coffee and tazo hot teas
one starter, one dessert and up to three entrees may be chosen
if multiple entrees are selected, the higher price of the entrees will be charged for all
the exact number of each entrée will be due four working days prior to your function
place cards will need to be supplied to denote menu choices

Appetizers

tuna confit, over dried tomato, arugula, sherry vinaigrette
smoked salmon with horseradish, apple fennel salad and lemon vinaigrette
beef carpaccio, parmesan cracker, arugulabaked goat cheese, roasted tomato sauce and flatbread

Starters

mixed greens, feta, pinenuts, lemon vinaigrette
heirloom tomato salad, mozzarella, basil, aged balsamic (summer)
asparagus salad, cured ham, manchego, lemon truffle vinaigrette
iceberg wedge, roasted red beets, candied pecans, rogue river blue cheese dressing
black lentil salad, cherry tomatoes, arugula, red wine vinaigrette

Intermezzo

chef’s choice of sorbet

Entrees

include chef’s choice of seasonal vegetables & side dish

Fish And Seafood

roasted king salmon with mustard and brown sugar glaze
pan seared halibut and tomato cardamom broth
rare seared albacore tuna with coriander and nicoise vinaigrette
prawns with coriander risotto

Meat And Poultry

grilled new york steak with red wine jus
grilled pork chop with balsamic-maple reduction and seasonal roasted fruit
pepper crusted filet of beef with sherry glazed cippolini
roasted chicken breast with chevre and red onion jam
spiced lamb chops with minted charmoula

Pasta And Vegetarian

quinoa cake with romesco and broccolini
summer squash risotto with cherry tomatoes and parmesan
potato gnocchi, foraged mushrooms, and peas

Duo Entrees

grilled new york strip and king salmon with garlic herb butter
filet of beef and dungeness crab cake with sauce béarnaise
petite filet of beef with maine lobster tail and sauce choron (market price)

Desserts

chocolate salted caramel cake: dark rich chocolate cake filled with caramel ganache, drizzled with sea salt
traditional crème brulee with seasonal fruit & shortbread cookie
apple gallette: sautéed apples in brown sugar
meyer lemon meringue pie
ice cream can be added to any dessert for an additional

A La Carte Dinner Menu

40 Guest Maximum

select one item each from appetizer, starter and dessert
select three entrees for your guests to choose tableside

Appetizers

ahi tuna poke, diced sushi grade ahi tuna, spicy ponzu marinade, and avocado served with taro chips
baked herbed goat cheese and ricotta cheese with roasted tomatoes, served with crackers and flatbread
sweet & sour lamb lollipops, a pair of grilled and glazed mini lamb chops

Starters

soup du jour
smoked seafood chowder
roasted red beets salad, candied pecans, rogue river blue cheese dressing
hearts of romaine, croutons, shaved parmesan cheese and caesar dressing
baby lettuce, sheep’s milk feta cheese, plump currants, pine nuts, oregano vinaigrette

Intermezzo

chef’s choice of sorbet

Entree

we are dedicated to preparing fresh, seasonal entrée options for you to enjoy.
entrée preparation can be confirmed 2 weeks prior to your event.

beef
chicken
seafood
vegetarian
seasonal selection

Dessert

chocolate salted caramel cake: dark rich chocolate cake filled with caramel ganache, drizzled with sea salt
traditional crème brulee with seasonal fruit & shortbread cookie
apple gallette: sautéed apples in brown sugar
lemon meringue pie
ice cream can be added to any dessert for an additional $2 per person

Fall & Winter Dinner Buffet

minimum of 15 guests

Choice Of

1 soup, 1 salad, 1 entree, 1 side & dessert
or
1 soup, 1 salad, 2 entrees, 2 sides & dessert
or
1 soup, 2 salads, 3 entrees, 3 sides, dessert

Soups

parsnip soup with vanilla bean and chestnut honey
BOKA shimiggi, shitake and crimini mushroom soup
chicken noodle soup
seafood chowder

Salads

mixed greens, toasted hazelnuts, chevre, and mustard vinaigrette
slow roasted beets, frisee, arugula, blue cheese, sherry vinaigrette
butter lettuce with creamy fines herbes dressing and toasted almonds
shaved fennel and endive salad with pears, pine nuts, regiano, and truffle vinaigrette
mixed greens, cranberries, walnuts, feta with vinaigrette dressing

Entrees

roasted wild king salmon with mustard and brown sugar glaze
pan seared alaskan cod with brown butter, braised fennel
grilled flat iron with blue cheese butter and mustard sauce
harissa & honey roasted washington chicken
slow roasted lamb shoulder with minted charmoula
pancetta and sage roasted turkey with old fashioned gravy and fresh cranberry
cous cous with curry cream, caramelized cauliflower
farro with cranberries, blue cheese and brown butter

Sides

garlic mashed potatoes with gravy
braised kale with lentils
cayenne honey glazed root vegetables
candied yams
sweet potato hash
local seasonal vegetables
herb stuffing
spaetzle with mushrooms

Dessert

assorted petit fours, fruit tartlets, mini éclairs, cheesecake bites, assorted chocolate truffles
all buffets include:
starbucks regular, decaffeinated coffee and tazo hot tea
freshly baked bread and holiday rolls
*Desserts may be substituted with holiday selections, please ask your sales contact
For groups less than 15 guests, a $75 attendant fee will apply

Spring & Summer Dinner Buffet

minimum of 15 guests

Choice Of

1 soup, 1 salad, 1 entree, 1 side & dessert
or
1 soup, 1 salad, 2 entrees, 2 sides & dessert
or
1 soup, 2 salads, 3 entrees, 3 sides, dessert

Soups

spring vegetable soup with ricotta and mint
organic tomato bisque with torn herbs and toasted cheese croutons
three bean soup with shaved parmesan and extra virgin olive oil
smoked seafood chowder
seasonal gazpacho (summer only)

Salads

baby lettuce heads, candied pecans, oregon blue cheese and sherry vinaigrette
bibb lettuce, smoked almonds, red onions and fines herb dressing
cucumber and heirloom bean salad with thyme, local tomatoes, and lemon oil
heirloom tomato salad, mozzarella, basil and aged balsamic (summer)

Entrees

roasted wild king salmon with apples, walnuts and parsley
pan seared halibut, tomato cardamom broth
mustard glazed new york strip
harissa & honey roasted washington chicken
coriander crusted pork loin with braised fennel
grilled flat iron with red wine reduction
farro with summer squash, ricotta and mint

Sides

herbed spaetzle
mushrooms and local braising greens
braised fingerling potatoes with parsley and butter
sautéed spring/summer greens with shallots and white wine
green beans with crispy shallots (summer)
local seasonal vegetables
seasonal grilled vegetables
garlic mashed potatoes
rice pilaf

Dessert

assorted petit fours, fruit tartlets, mini éclairs, cheesecake bites, assorted chocolate truffles
all buffets include:
starbucks regular, decaffeinated coffee and tazo hot tea
freshly baked bread
For groups less than 15 guests, a $75 attendant fee will apply

Custom pricing available from your catering manager