Sample Menus 

This is a partial list. 

We'll work with you to customize a menu specific to your event.

Email Chris today to discuss your ideas.

Dinner Menus

Appetizers

Artisan Cheese and Cured Meat Platter

Cold Smoked Salmon On Black Bread Toast, Horseradish Crème And Fried Capers 

Ahi Tuna with Moroccan Spices (Belgian Endive) 

Spring Onion Tarts with a Wild Mushroom Relish

Tortilla – Spanish Style with Caramelized Onions, Potatoes, and Fresh Herbs. Served with Romesco and Aioli Sauce

Vietnamese Spring Rolls with Nuac Cham

Marinated Ginger Pork Saté served with a Sesame Dipping Sauce

Coconut Marinated Chicken Saté served with a Peanut Sauce

Goat Cheese Fondue served with Washington State Apples and Toasted Bread

Brandade-Pureed Salt Cod and Potatoes in Garlic Oil served with Garlic Bruschetta 

Smoked Trout In Belgian Endive and Chive Crème Fraiche

Shrimp Skewers Marinated in Lemon Cello, rosemary and oregano

Tuna Pastrami on Black Bread and Horseradish Crème

Duck Rillets on Crostini with a Sweet Onion Tomato Jam

Entrées

Grilled Herbed Lemon Chicken on Shaved Fennel

Traditional Spanish Paella- Chicken , clams, mussels and chorizo

Wild Alaskan Salmon with Toasted Coriander and Fresh Herbs

Flank Steak Stuffed and Rolled with Capers, Spanish Olives and Roasted Red Peppers

Dungeness Crab Cakes with a Sun Dried Tomato Aioli and Fresh Herbs

Prime Rib Roast with a Shiso and Shallot Butter

Seared Lamb Chops with a Balsamic Glaze

Sides

Local Green Beans with Chickpeas in a Mustard Vinaigrette

Ranch Style Beans- White beans with smoked spices and a special sauce

Asparagus with Cabrales Cheese and Toasted Almonds tossed in Lemon Vinaigrette

Cauliflower Gratin with Gruyere

Garlic Smashed Yukon Potatoes

Cumin Scented Carrots

Braised Cavolo Nero (Black Kale)

Desserts  

Chocolate Hazelnut Bread Pudding 

Roasted Apples with Calvados and Vanilla Ice Cream 

Chocolate Molten Cakes with a Huckleberry Sauce

Mini lemon tarts with wild mountain huckleberries

Rosemary Lemon Pound Cake with Local Berries

Homemade Cheesecake          

Assorted Handmade Cookies

Lunch Menus 

Salads

White bean salad with romaine cherry tomatoes and a basil pesto vinaigrette

Local green beans and toasted almonds

Balsamic marinated Portabella mushrooms

Romaine and radish salad with orange vinaigrette

Heirloom Beets Arugula and Shaved Pecorino

Farro and Tomato Salad with Aged Sheep’s Milk Cheese

Winter White Salad- Frisee, Endive, Fennel and Reggiano Parmesan 

Hot Dishes

Grilled Leg of lamb stuffed with garlic,lemon and greek oregano

Grilled fennel crusted pork loin

Braised chicken with olives, peppers, shallots and white wine

Beef stew with red wine, tomato, olives and buttered homemade noodles 

Saffron chicken with parmesan pudding, spring onions and sugar snap peas

Grilled skirt steak with artichoke-potato hash and black olive aioli 

Stuffed flank steak with capers, olives and roasted red pepper

Braised chicken with olives and cured lemons

Smoked seitan with coconut rice and pickled green papaya

Braised tempeh with olives, peppers, shallots and white wine

Sandwiches

Grilled Asparagus artichokes and onions with smoked mozzarella

Roasted turkey with briebranson pickle and greens

Marinated skirt steak grilled onions and Arugula

Mortadella, aged cheddar and Bibb lettuce with a whole grain mustard aioli

Hummus, smoked tofu, seared spinach with cilantro pesto

Albacore Tuna Nicoise- Albacore tuna, sun-dried tomato pesto, tapenade, and green beans

Muffaletta with ham salami provolone and pickled vegetables and olives

Falafel sandwich with coriander mint sauce on whole wheat pita

Smoked salmon with cucumber and fennel