Continental BreakfastBrunch Buffets Lunch & Dinner Appetizer Platters

Continental Breakfast

European Style:
Scones and Croissants Or Fresh Muffins and Danishes
Seasonal Fresh Fruit
Orange and Cranberry Juice
Coffee & Tea

New York Style:
Assorted Bagels with smoked salmon,
sun dried tomato and chive cream cheese
Seasonal Fresh Fruits
Orange and Cranberry Juice
Coffee & Tea

your choice: 16. per guest

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Brunch Buffets*

Menu One
Asparagus, Proscuitto, Poached Eggs herb laced lemon hollandaise
Mediterranean Baked Polenta
Alaskan King Smoked Salmon Caesar
Hickory Smoked Pepper Bacon
Irish Cream Brioche French Toast cinnamon maple syrup, cream butter
Herb Potatoes

30. per person

Menu Two
Cheese Blintzes marion berry sauce
Belgium Waffles vanilla rum banana syrup
Omelet Station (maximum of 50 guests)black forest ham, bacon, feta cheese, gruyere, cremini mushrooms, green onions, peppers, grape tomatoes, arugula
Teriyaki Chicken Salad
Asian Soba Noodle Salad
Country Sausage Patties

38. per person

Menu Three
Manchego Cheese quince paste
Chorizo Corn and Wild Mushroom Egg Custard
Kurabuta Ham pineapple glaze & sweet rolls
Blueberry Pancakes maple syrup & creamy butter
Smoked Chicken Salad
Roasted Yukon Gold Home Fries
Apple Link Sausage

30. per person

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs,
and unpasteurized juices may increase your risk of food borne illness

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Lunch & Dinner*
Please inquire for a customized menu

Buffet One ~ 42. per person

Hot & Sour Soup
House Made Barbequed Pork Tenderloin - fried rice
Sesame Seared Black Cod - shiitake mushroom pickled ginger butter
Thai Chicken Sate Skewers - peanut sauce
Soba Noodle Vegetable Stir Fry – bok choy, scallions, peppers, soy mustard aioli
Choice of Dessert

Buffet Two ~ 49. per person

Southwest Caesar Salad – serrano lime dressing, romaine, garlic croutons, spiced pumpkin seeds, cotija
King Crab Legs - lemon caper aioli
Beef Tenderloin – roquefort madeira demi glace
Chicken Piccata – caper marsala sauce, artichoke hearts
Chevre Potato Gratin
Sautéed Seasonal Vegetables
Choice of Dessert

Buffet Three ~ 52. per person

Arugula Frisee Salad – bosc pear, caramelized pecans, gorgonzola, balsamic vinaigrette
Thai Crab Cakes - citrus aioli, soy balsamic
Grilled Seasonal Fish - seasonal fruit beurre blanc
Whole Roasted Beef Tenderloin - bordelaise & béarnaise
Wild Rice Pilaf - oregon chukar cherries
Seasonal Vegetables - roasted garlic butter
Choice of Dessert

Buffet Four ~ 55. per person

Bibb Salad – fines herbes, roquefort, dijon shallot vinaigrette
Herbed Potato Gnocchi – parmesan garlic cream, roasted roma tomatoes
Salted Prime Rib - roasted garlic au jus, fresh horseradish
Grilled Seasonal Fish – seasonal preparation
Roasted Chicken Breast – ricotta spinach pine nut filling, smoked red pepper butter
Roasted Fingerling Potatoes – sea salt, black pepper
Grilled Asparagus
Choice of Dessert

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs,
and unpasteurized juices may increase your risk of food borne illness

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Appetizer Platters*
platters serve roughly 25 – 30 guests depending on combinations

Seasonal Fruit Platter honey mint crème fraiche 85.

Market Vegetable Platter blue cheese & hummus 75.

Balsamic Grilled Vegetable Platter sesame sage sauce 75.

Antipasto Display prosciutto, salami, copa, marinated mozzarella, red pepper salad, spiced olives, marinated vegetables, crostini 200.

Thai Lettuce Wrap Platter bibb lettuce, bean sprouts, cucumbers, carrots, basil, mint, spiced peanuts, tofu, peppers, spicy soy & thai chili dipping sauce 75.

Local and Artisan Cheese Display dried fruits, nuts & croccantini 250.

Baked Brie En Croute seasonal fruit & croccantini 150.

Caramelized Brie sweet roasted onions, brioche crisps 150.

Chilled Lemon Prawns seven dozen prawns, roasted tomato cocktail sauce 170.

Alaskan King Crab Legs steamed or chilled, drawn butter, lemon caper aioli
full platter 10 lbs 375.
half platter 5 lbs 190.

Nova Smoked Salmon herbed cream cheese, croccantini, capers,
onion, chopped egg full platter 4 lbs 200.
half platter 2 lbs 100.

Chilled Shellfish Display oysters on the half shell, smoked sea scallops, marinated mussels, King crab legs, poached prawns, cocktail sauce, lemon basil aioli, seasonal mignonette 16. per person

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs,
and unpasteurized juices may increase your risk of food borne illness

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