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Our wedding menu is set to specifically
meet the needs of Wedding Planners, Wedding Parties and for the Brides. Let us make a maximum impact for the best possible
pricing. We go out of our way to make sure your "once in a lifetime event" will be positive and will bring you happy
memories for many years to come. We want everything to be perfect for you on your special day, with no worries or concerns.
While we are able to set up a event in as little as 15 days we prefer to work on a time frame of at least 90 days. Call Chef
Michael for a meeting and free quote in your home, office or at our cafe. You can reach him at (941) 753 -3393. Let us arriange the perfect Wedding
Meal.
HOT HORS
D’OEUVRES
Stuffed Cremini Mushrooms Available preparations: Fontina, Garlic and Italian Sausage Dungeness Crab Miniature Cheeseburgers Miniature Grilled Cheese PaniniBrie on Crostini with
Roasted Apple and Black Pepper Caramel Sauce Caramelized Onion and Gruyere Tarts Wild Mushroom Risotto Cups with Spice Lamb, Feta,
Currants and Mint Asparagus Roulade with Prosciutto, Dijon
and Arugula in Phyllo Balsamic Beef with Caramelized Onion
and Bleu Cheese on Crostini Petite Filet of
Beef with Roasted Fennel Pepper Pesto on Crostini Asian Chicken with Slaw and Sweet Chili Sauce on a Wonton Crisp
COLD HORS D’OEUVRES Thai Vegetable Spring Rolls Herb Blini Tomato Tartare or Smoked Salmon and Crème Fraiche Chipotle Chicken Nacho with Avocado and Pico de Gallo Ahi Tuna Tostada with Smoked
Tomato and Lime Crema Tuna Tartare with Avocado and Cucumber, on a Sesame Wonton Cracker Zinfandel Poached Pear with Walnuts and Bleu Cheese, on an Endive Spear
Reception Appitizers Bruschetta Available preparations: White Bean and Truffle OilOlive TapenadePlum Tomato, Goat Cheese and BasilCaprese-style, Buffalo Mozzarella, Tomato and Basil Sun-Dried Tomato & Goat Cheese TartCeviche Shooters with Lime
Juice, Fish, Tomato and Onions Potato Latke with Smoked Salmon, Dill, Lemon and Cream Cheese Tarragon Chicken Salad on
a Cucumber Round Barbecue Chicken Tostada Melon and Curried Chicken on Toasted Pita Rounds
RECEPTION DISPLAYS Fresh and Grilled Vegetables Farm Fresh Seasonal Vegetables, either Served Grilled or Simply Fresh with Dip Artisan Cheese Display Selection of Imported and Domestic Cheeses with Dried Fruit & Gourmet Crackers Mediterranean Table Roasted Peppers, Eggplant, Cured Meats, Assorted Cheeses, Asparagus, Hummus,Pita Crisps and Fennel Crackers Northwest Seafood Display A Selection
of Fresh and Local Seafoods including Pickled Herring, Tilapia Bites on Skewers, Sushi, Smoked and Cured Salmon with Traditional
Accompaniments Pan-Asian Display Ahi Tuna, Grilled Teriyaki Chicken
Breast Skewers, Asian Vegetables, Spring Rolls and Steamed PekingDumplings with Traditional Accompaniments with a
Selection of Seasonal Farm Fresh Fruits.
PLATED DINNERS STARTERS
Tuna Ahi Slices with Apple Salad, Tarragon Aioli Grilled
Breast of Cornish Game Hen with Arugula Pesto, Creamy Polenta Grilled
Skewers of Beef with Chimichurri, Cucumber and Red Onion Smoked
Salmon with Lemon Sabayon, Arugula and Fennel Crackers Eggplant Manicotti
SALADS Select one to precede your Entrée Course. Mixed Greens White Beans,
Croutons, Cherry Tomatoes, Sherry Vinaigrette Mixed Baby
Lettuces Grilled Pear, Caramelized Walnuts, Oregon
Bleu Cheese, Pear Vinaigrette Hearts of Romaine Classic Caesar Dressing, Garlic Croutons, Shaved Parmesan, Lemon Wedge Tomato and Mozzarella Salad Fresh Mozzarella, Vine Ripe Tomato, Basil, Pickled Red Onion, Extra Virgin Olive Oil,Aged Balsamic Vinegar Baby
Spinach Salad Dried Cranberries, Pistachio Crusted
Goat Cheese, Roasted Shallot Vinaigrette Radicchio Chop Romaine, Radicchio, Granny Smith Apples, Point Reyes Bleu Cheese, Candied Walnuts,Apple Cider Vinaigrette Tri Colored Salad Radicchio,
Arugula and Belgium Endive, Dried Cherries, Pine Nut Crusted Goat Cheese,Balsamic Vinaigrette
INTERMEZZO An Intermezzo Course may be added to your Plated Dinner.Please ask your Catering Manager for Current Seasonal Selections
ENTRÉE Entrée cost includes: your choice of salad (see above selections) and side dish
(see below selections),Chef’s seasonal vegetables
and rustic sourdough bread. Freshly brewed coffee and tea service is alsoincluded. You may select up to three entrée selections (including a vegetarian option). The
higher priceof the entrées selected will
be charged. Filet of Beef Tenderloin Choice of one preparation: Wild Mushroom Cambazola CompoteRed Wine Demi-GlaceAu Poivre, Studded with Coarsely Ground Black PepperHorseradish BéarnaiseWild Mushroom Madeira Demi-GlaceCrispy Shallots,
Rosemary-Thyme Jus Grilled New York Steak Wild Mushroom Jus, Bleu Cheese Butter Grilled Swordfish or Seared Alaskan Halibut Choice of one preparation: Papaya
Salsa and Grilled Scallion VinaigretteGrilled Pineapple
SalsaFennel, Citrus and Tomato RelishLemon-Thyme Cream Sauce Herb
Roasted Chicken Breast Olives, Artichoke, Sun-Dried Tomato
Compote, Lemon-Thyme Broth Prosciutto Wrapped Chicken Breast Stuffed with Goat Cheese, Lemon, Olives, Lemon-Thyme Broth Grilled Chicken Breast Mushroom Marsala Pan Sauce Roasted Salmon Choice of one preparation: Lemon-Caper Cream SauceGrilled Pineapple SalsaPicholine Olive, Fennel and Orange Salad Miso Marinated Salmon Cabbage Slaw, Shiitake Mushroom Vinaigrette Blackened
Salmon Mango Salsa Veal Chop Shiitake Mushroom Hash Stuffed Turkey Breast Choice of one preparation: Apricots, Roast Shallots, Dried Michigan Cherries, Bread Crumbs, GarlicAsparagus, Manchego Cheese, Mushrooms, Shallots Australian Lamb Chop Choice
of one preparation: White Bean CassouletRatatouille
VEGETARIAN ENTRÉES Grilled Vegetable Tower Basil Pesto, Balsamic Vinegar, Polenta Grilled Tofu
and Asian Inspired Vegetable Medley Sweet and Sour Vinaigrette Pappardelle Pasta Wild Mushrooms, Arugula, White Truffle Oil, Shaved Pecorino
DUET ENTRÉES Petite Filet with Halibut Petite Filet
with Tuna Ahi Petite Filet with Salmon Petite Filet
with Crusted Alaskan Halibut Petite
Filet with Swordfish Petite Filet with Chicken
SIDE DISHES Select one to accompany your Entrée Selection Potato Gratin with Bleu
Cheese and Caramelized Onions Garlic Mashed Potatoes Olive Oil Mashed Potatoes Roasted Fingerling Potatoes Rice Pilaf Polenta Herb Cake Mushroom Risotto Cake
DINNER BUFFETS A minimum of 50 guests, please. Where indicated, make selections from Plated Dinner items
listed above. VISTA BUFFET Seasonal Farm Fresh Fruit Display Choice of:Mixed Green Salad or Hearts of Romaine Caesar Salad Chicken or Salmon Entrée Selection One Pasta Selection
and Accompanying Sauce Chef’s Seasonal Vegetables Rustic Sourdough Bread and Butter Freshly
Brewed Coffee, Decaffeinated Coffee & Tea EVERGREEN
BUFFET Seasonal Farm Fresh Fruit Display Orzo Pasta Salad Choice of:Mixed Green Salad or Hearts of Romaine Caesar Salad One Entrée Selection One Carving Station with Chef Attendant One Side Dish Chef’s Seasonal Vegetables Rustic Sourdough Bread and Butter Freshly
Brewed Coffee, Decaffeinated Coffee & Tea LAKESIDE
BUFFET Choice of Two Hors D’oeuvres (1
of each per guest) Seasonal Farm Fresh Fruit Display Choice of:Fresh
or Grilled Vegetable Display or Artisan Cheese Display One Salad
Selection Two Entrée Selections One Side Dish Chef’s Seasonal Vegetables Rustic Sourdough Bread and Butter Freshly
Brewed Coffee, Decaffeinated Coffee & Tea GRANDVIEW
BUFFET Choice of Two Hors D’oeuvres (2
of each per guest) Seasonal Farm Fresh Fruit Display Choice of:Northwest
Seafood Display or Pan-Asian Display One Salad Selection Two Entrée Selections One Carving
Station with Chef Attendant One Side Dish Chef’s Seasonal Vegetables Rustic
Sourdough Bread and Butter Chocolate Dipped Strawberry to accompany
Wedding Cake Freshly Brewed Coffee, Decaffeinated Coffee & Tea
SPECIALTY STATIONS
CARVING STATIONS A minimum of 50 guests is required for
each Carving Station. All Carving Stations include a complimentary
Chef Attendant and are served with Parker House Rolls. Roasted Garlic and Rosemary Crusted Prime Rib Served with Natural Jus and Horseradish Cream Sauce Stone Ground Mustard Crusted Leg of Lamb Served with Mint & Onion Chutney Whole Roasted
Breast of Turkey Served with Spiced Cranberry Compote
and Pan Gravy Five Pepper Tenderloin Served with Béarnaise Sauce Roasted Rolled Breast of Turkey Stuffed
with Dried Apricots, Italian Sausage and Spinach Swordfish
“Prime Rib” Sun-Dried Tomato Pesto, Grilled Pineapple
Salsa or Arugula Pesto
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