Classic Caesar salad crisp romaine leaves, garlic foccacio croutons and parmesan cheese in a creamy Caesar dressing
Garden vegetable selection, featuring a colorful medley of seasonal vegetables served with dip
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Pesto dinner rolls, baguette and toasted herbed foccaio breads served with basil garlic butter
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Gourmet coffee service and strawberry lemonade with sliced fruits
Per Guest 150 to 300 guests $16.05 / 75 to 150 guests $16.35
/ 35 to 75 guests $16.65
Northwest Buffet
Breast of chicken classic picatta style with artichoke hearts and capers in lemon wine butter
Oven roasted baby red potatoes with rosemary and cracked pepper butter
Classic medley of seasonal vegetables sauteed in wine and fennel served warm
Field gathered greens tossed with apples, pecans and gorgonzola cheese, raspberry vinaigrette
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Assortment of dinner rolls, baguette and toasted foccacio herb bread served with butter
Gourmet coffee service
Raspberry flavored iced tea with lemon and sugar
Per Guest 150 to 300 guests $16.35 / 75 to 150 guests $16.55
/ 35 to 75 guests $16.95
Traditional Deli buffet
Chicken skewers with sweet and sour sauce served warm
Petite sandwiches on an assortment of rolls, foccacio bread and baguette with sugar glazed ham and oven roasted turkey
Classic spinach and cheese dip with baskets of sliced baguette
Cheese display of brie wheels, basil pesto torta, imported and domestic gourmet sliced cheeses with baskets of crackers and crostini
Smoked salmon on crackers, garnished with cream cheese and capers
Pasta salad with artichoke hearts, veggies and diced cheese in a Italian dressing
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Garden vegetable selection, featuring a colorful medley of seasonal vegetables served with creamy garlic dip
Gourmet coffee service and strawberry lemonade with sliced fruits
Per Guest 150 to 300 guests $14.10 / 75 to 150 guests $14.55
/ 35 to 75 guests $14.95
Ordering Information
Staffing and serviceware are additional
We offer a variety of serviceware packages from premium plastic to full china service
We stock a large variety of rental items including specialty glassware and linens to tables, chairs and bistro style tables
Linens are available in a variety of sizes and colors
Personal or corporate checks gladly accepted, however we do not accept credit cards
Washington State sales tax and gratuities are added to your billing
If you require a specialty item please contact us and we will gladly prepare a custom menu
Premier Buffet
Sirloin roast coated with seasonings and cracked pepper slow roasted and carved to order with a port wine sauce and bowls of horseradish
Breast of chicken, prepared your choice of one of the following:
- Sauteed in olive oil and topped with shrimp and fresh basil in a roasted garlic cream sauce
- Stuffed and grilled with feta cheese, sun dried tomatoes, toasted pine nut butter, scallions
- Classic picatta style in caper, artichoke hearts, lemon and wine butter
Pasta with king salmon chunks of salmon and fresh seasonal vegetables sautéed in wine olive oil and herbs served on penne pasta with bowls of parmesan cheese
Classic Caesar shrimp salad with crisp romaine, parmesan and garlic foccacio crouton
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Assortment of dinner rolls, loaves of calamata olive bread and three seed baguette served with butter
Gourmet coffee service
Summer Buffet
Pan seared filet of king salmon prepared in wasabi butter with bowls of chopped mango and roasted red pepper relish served on the side
Jasmine herb rice with grilled mushrooms
Field gathered greens tossed with marinated sliced apples, pecans and gorgonzola cheese, raspberry vinaigrette served on the side
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Vegetable display an assortment of raw and grilled vegetables including grilled red peppers and zucchini, served with garden herb and creamy garlic dips
Freshly baked dinner rolls and baguette with rosemary olive oil
Gourmet coffee service
Decorative jars of strawberry lemonade with sliced lemons
Gala Wedding Buffet
Fresh thyme and vermouth marinated flank steak carved at the buffet with creamy horseradish and bourbon sauce (or port wine sauce)
Pan seared king salmon with wasabi butter, chopped mango and roasted red pepper relish
Roasted garlic mashed potatoes
Brochettes of vegetables and cherry tomatoes grilled and basted with toasted pine nut butter
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Field gathered greens tossed with marinated sliced apples pecans and gorgonzola cheese, raspberry vinaigrette served on the side
Fresh mozzarella salad with roma and sundried tomatoes topped with cracked pepper, olive oil and balsamic vinaigrette served on field gathered greens
Classic dinner rolls, three seed baguette, Tuscan style loaf bread served with butter
Gourmet coffee service
Decorative jars of strawberry lemonade with sliced lemons
A Taste of Venice
Breast of chicken, prepared your choice of one of the following:
Breast of chicken stuffed, grilled with feta cheese and sun dried tomatoes with pine nut butter
Saltimboca chicken topped with proscuito, mozzarella and served on cream sage sauce
Chicken parmesan oven baked breast of chicken topped with mozzarella and parmesan
Gamberi al pomodoro sauteed shrimp tossed with farfalle pasta, basil, feta cheese, caramelized onions and tomatoes with bowls of parmesan cheese
Cascade of grapes and strawberries on a three tired stand with trays of cut fruits featuring melons and pineapple displayed on decorative trays
Fresh mozzarella salad, sliced mozzarella with roma and sundried tomatoes topped with cracked pepper, olive oil and balsamic vinaigrette served on gathered greens
Chopped romaine with diced vegetables, tomatoes with creamy garlic dressing served on the side
Pesto dinner rolls, baguette and toasted herbed foccaio breads served with basil garlic butter and bottles of herbed olive oil
Coffee, cream and hazelnut syrup
Decorative jars of strawberry lemonade with sliced lemons
Passed Appetizer List
Sliced artichoke hearts topped with parmesan lemon cream served on a toasted baguette slice
Fresh mozzarella, basil and sun dried tomatoes on a toasted crostini slice
Spinach and cheese triangles wrapped in phyllo dough
Shrimp with fresh dill and herbed cream cheese in petite puff pastry rounds
Smoked salmon mousse on Carr’s crackers, garnished with sprigs of fresh dill
Chilled shrimp on crostini with aruglua and roasted garlic spread
Lightly toasted baguette topped with whipped cream cheese and diced calamata olive
Platinum Appetizers
Skewer of vermouth and cracked pepper marinated beef basted with roasted red pepper
Shot glass shrimp, chilled prawns displayed in shot glasses filled with our spicy cocktail sauce and chopped lemon
Won Ton mini tacos filled with smoked salmon, napa cabbage and spicy sauce
Additional Menu Possibilities
Entrees
Breast of chicken sautéed in olive oil, topped with shrimp and fresh basil in a roasted garlic sauce
Saltimboca chicken topped with proscuito, mozzarella and served on cream sage sauce
Slow roasted pork loin with port wine sauce carved to order
Filet of salmon with walnut crust and lemon thyme sauce
Pan seared king salmon with wasabi butter, chopped mango and roasted red pepper relish
Chicken cordon bleu, breast of chicken filled with black forest ham and cheese
Lemon chicken with artichoke hearts, capers and mushrooms
Starch
Oven roasted baby red potatoes with rosemary and cracked pepper butter
Farfalle pasta tossed with tomatoes, basil and butter
Jasmine rice with sauteed mushrooms
Roasted garlic mashed potatoes
Vegetable
Garden vegetable selection, fresh seasonal items with garden herb and creamy garlic dips
Pea pods red onion and organic baby carrots sauteed in sesame oil
Brochettes of vegetables and cherry tomatoes grilled and basted with roasted red pepper butter
Classic colorful medley of vegetable sauteed in wine and fennel
Salads
Fresh spinach salad with chopped egg, mushrooms, sweet onion, bacon in a garden herb dressing
Yaki soba noodles on mixed greens with diced vegetables, shrimp and toasted almonds with a
oriental sesame dressing
Fresh mozzarella salad with roma and sundried tomatoes topped with cracked pepper, olive oil and balsamic vinaigrette served on field gathered greens
Cucumber, roma tomato, red onion and artichoke hearts in a Italian dressing, feta cheese and olives
Pasta salad with broccoli, olives, peppers and diced salami in a Italian dressing
Classic Caesar salad with parmesan and garlic foccacio croutons
Serviceware
Premium hard plastic plates, baskets of plastic fork, knife and paper napkin
Paper beverage napkins and plastic tumblers
Your choice of wine glass or champagne flute
Per Guest $1.55
China plate
Wine glass (placed at the bar)
Plastic tumblers and paper coffee cups
Plastic plate and fork for dessert service
Guest table set with the following
Ivory or white linen napkins
Fork and knife
Champagne flute
Per Guest $2.80
White china food and dessert plates
Wine glasses and coffee cups
Ivory colored paper napkins for beverage and dessert tables
Guests tables will be set with the following:
Water goblets
Linen napkins: champagne or white
Flatware, fork, knife and spoon
Salt and pepper shakers
Per Guest $4.35
We also have available for rental linens, tables, classic white wooden chairs and bistro style tables
Service Staff
Wait staff are charged at $20.50 per hour per staff member
Wait staff lead staff person $23.50 per hour
Bartending staff for beer and wine bar $22.50 per hour per staff member
Bartending staff for mixed drink bar $25.50 per hour per staff member
Ordering Information
We will gladly accommodate short notice orders
Personal or corporate checks gladly accepted, however we do not accept credit cards
Washington State sales tax and gratuities are added to your billing
If you require a specialty item please contact us and we will gladly prepare a custom menu
