Here are a few menus for you to review, we hope they will give you a glimpse of what currently inspires us. Please know, all of our menus and offerings are both seasonal and completely customizable. We are happy to work with you to create a menu that reflects your style, taste, budget and needs.
All party Platters will have a 20% Service charge and a $15.00 Delivery charge ( if applicable)
Party Platter Menus
All party Platters will have a 20% Service charge and a $15.00 Delivery charge ( if applicable)
Available for Pick up or Drop Off
All party Platters will have a 20% Service charge and a $15.00 Delivery charge ( if applicable)
$98.00
Fresh Seasonal Fruit Platter to include assorted Melons, Pineapple, Grapes and Berries
Serves 15-20
$98.00
$95.00
Applewood Smoked Bacon Wrapped Garnet Yams with an Ancho Chili, Honey, Brown Sugar Glaze.
Serves 15-20
$95.00
$89.95
Tapas Trio - House made Olive Tapenade , Hummus, and Tomato Basil Relish with Grilled Rustic Breads & Garlic Crostini
Serves 12-15
$89.95
$145.00
Chef's Selection - Import and Domestic Cheese Board with assorted Gourmet Crackers & Flat Breads
Serves 15-20
$145.00
$89.95
Warm Spinach and Artichoke Dip served with Sliced Baguettes Assorted Grilled Flatbread.
Serves 15-20
$89.95
$74.95
Grilled Balsamic Herb Marinated Seasonal Vegetables may include Asparagus, Mushrooms, Peppers, Carrots, Zucchini & Parsnips.
Serves 10-15
$74.95
$110.00
Ravenna's Awesome Caprese Display of Sliced Ripe Roma Tomatoes, Fresh Mozzarella Cheese, and Aromatic, Basil Leaves, Cracked Black Pepper, Sea Salt, drizzled with Extra Virgin Olive Oil and Balsamic Vinegar.
Serves 12-15
$110.00
$74.95
Baby Spinach, Frisee and Arugula Salad with Parmigiano-Reggiano with a White Balsamic Herb Vinaigrette, topped with Marcona Almonds, Cranberries and Crispy Prosciutto
Serves 10-15
$74.95
$69.95
Classic Caesar Salad with Hearts of Romaine topped with Shaved Parmesan, Focaccia Croutons
Serves 12-15
$69.95
$145.95
Antipasto Platter to include Assorted Cured Meats and Salami, Fresh Mozzarella and Provolone Cheese and Marinated and Pickled Vegetables, Greek Olives, Pepperoncini
Serves 15-20
$145.95
$69.25
Thai Chicken Satay with Spicy Peanut Sauce
30 each Count
$69.25
$69.50
Sriracha Glazed Chicken Brochettes
30 each Count
$69.50
$69.00
Tandoori Chicken Skewer with a Mint Cilantro Chutney
30 each Count
$69.00
$98.00
Teriyaki Style NW Salmon Skewers with a Sesame Ginger Dipping Sauce
36 each Count
$98.00
$78.50
Char Sui BBQ Pork with Hot Mustard, Ketchup and Sesame Seeds
Serves 10-15
$78.50
$125.00
Jumbo Prawn Display with Classic Cocktail Sauce
60 Count
$125.00
$150.00
Petite Washington Crab Cake with Dried Tart Cherries and Chive served with a Hard Cider Aioli
25 each Count
$150.00
$96.00
Chef Dan’s Awesome House Made Cheeseburger Empanadas
36 Each Count
$96.00
$49.99
Tortilla Chips, House made Salsa, Guacamole and Sour Cream
Serves 10-15
$49.99
$42.95
Hand Twisted Herb Cheese Bread sticks
25 each Count
$42.95
$72.50
Chef Assorted Fresh Baked Cookies
36 each Count
$72.50
Tray Passed Appetizers
Tartlet Wild Mushroom, Caramelized Onion and Brie Cheese
Moroccan Chicken Bites with a Citron Apricot Chutney
(Served in white ceramic spoon)
Buffet
Mixed Greens with Raspberries
Goat Cheese, Spiced Hazelnuts, Drizzled with a Raspberry Thyme Vinaigrette
Fresh Assorted Fruit Board
Reggiano Green Beans
Infused with Lemon Zest and Garlic tossed in Grated Parmigiano
Roasted Garlic and Herb Mashed Potatoes
Grilled Salmon with Champagne Beurre Blanc
topped with a Citrus Gremolata
Carving Station
Pepper and Herb Encrusted Top Sirloin of Beef with a selection of Mustards and Creamy Horseradish and Rustic Rolls
Tray Passed Appetizers
Washington Crab Cake
with Dried Tart Cherries and Chive served with a Hard Cider Aioli
Bacon Wrapped Garnet Yams
with an Ancho Chili Honey Glaze
Buffet
Heirloom Tomato and Burrata Cheese
with Baby Arugula and Basil tossed with Aged Balsamic and Extra Virgin Olive Oil
Ratatouille with Roasted Zucchini, Summer Squash and Eggplant Coins
served in a Rustic Tomato Bell Pepper Sauce
Parisian Baby Red Potato
dusted with Romano and Parmesan Cheese, and Parsley
Chicken Lombardi of Pan Seared Chicken Medallions
with Wild Mushrooms, Artichoke Hearts, Shallots in a Marsala Wine Sauce and topped with Pecorino Romano Cheese
Grilled Salmon With Champagne Beurre Blanc
topped with a Citrus Gremolata
Hand Twisted Herb and Cheese Breadsticks
Tray Passed Appetizers
Roasted Cauliflower and Artichoke Croquettes
with a Three Cheese Fondue Dip
Wild Mushroom, Chicken and Fontina Cheese Empanada
Lobster Sweet Potato Gnocchi Skewers
with a Bourbon Sage Brown Butter
Dinner Buffet
Mixed Field Greens, Grilled Pears, Cucumber, Rogue Blue Cheese and Candied Pecans
tossed with a Tart Cherry and Aged Sherry Vinaigrette
Chef Dan’s Hand Selected Artisan Cheeses
with a Chutney Duo served with Gourmet Table Wafers and Crackers
Balsamic, Olive Oil and Herb Marinated and Grilled Vegetables
Scallop Potato Towers
with Shaved Truffle and Caramelized Shallots
Halibut Gratin
with Roasted Tomato, Sauce Mornay and Browned Herb Bread Crumbs
Carving Station of Slow Roasted Prime Rib
served with a Selection of Flavored Mustards and Creamy Horseradish and Rustic Rolls with Butter
Tray Passed Appetizer
Chef Dan’s Signature Caribbean Prawn and Mango Skewer
Drizzled with Chili Lime Vinaigrette
Moroccan Chicken Bites
with a Citron Apricot Chutney served in White Ceramic Spoon
Black and Blue Steak Bruschetta
with Melted Roquefort Cheese and Balsamic Grilled Mushrooms
Buffet
Roasted Golden Beets, Grapefruit, and Baby Frisee
with Chevre Cheese, Candied Walnuts, and a Citrus Vinaigrette
Fresh Assorted Fruit Board
Asparagus in Brown Butter
topped with Parmesan Bread Crumbs
Spicy Cheese Grits
with Roasted Serrano Peppers and Aged White Cheddar
Spanish Paprika Roasted Chicken
with Piquillo Peppers, Dried Apricots and Olives
Grilled Skirt Steak
with Chimichurri Sauce
Housemade Focaccia Bread
brushed with Pesto, Kalamata Olives, Oven Roasted Tomatoes and Asiago Cheese
15th Avenue Appetizer Buffet
Quinoa Salad
with Diced Cucumber, Sweet Peppers, Radish, Fennel, Feta Cheese, Scallions, Mint and Chopped Parsley tossed with Lemon and Extra Virgin Olive Oil
Balsamic, Olive Oil and Herb Marinated and Grilled Vegetables
Chef Dan’s Hand Selected Artisan Cheeses
with a Chutney Duo served with Gourmet Table Wafers and Crackers
Double Stuffed Baby Red Potatoes
with Roasted Garlic, Pancetta and Fontina Cheese
Greek Chicken Brochettes
marinated with Fresh Oregano, Garlic and Lemon served with a Tzatziki
Salmon Done 3 ways Display
European Style Nova Smoked Lox, Hot Alder Smoked Sockeye Salmon and Chilled NW Pacific poached Salmon served with lemon Tarragon Aioli and Garlic Crostini and Sliced Baguettes
Carving Station of Pepper and Herb Encrusted Sirloin of Beef
served with Rustic Rolls, Creamy Horseradish and Dijon Mustard
Tray Passed Appetizers
Crostini of Tomato Basil Relish
Fontina, Gouda and Spinach Stuffed Mushroom Caps
Thai Chicken Satay
with Spicy Peanut Sauce
Buffet
Caesar Salad with Hearts of Romaine
tossed with Shaved Parmesan and Focaccia Croutons
Fresh Fruit Kebobs
Macaroni and Cheese
with Chef’s Four Cheese Sauce and topped with Brown Bread Crumbs
Angus Beef Sliders
with Cheddar and Caramelized Onion
Crispy Chicken Fingers
served with House BBQ Sauce and Ranch Dressing
Northwest Grilled Salmon
with Citrus Lemon Butter
Hand Twisted Herb and Cheese Breadsticks
Ice Cream Sundae Station
Vanilla and Chocolate Ice Cream Hot Fudge, Caramel, Fresh Sliced Strawberries and Bananas, Oreo Cookie Crumbles, M&M Candies, Peanut Butter Cups, Skittles, Whipped Cream and Cherries
Diner Menu
Caesar Salad with Hearts of Romaine
topped with Shaved Parmesan, Focaccia Croutons
Fresh Fruit Kebob
Julienne Vegetable Crudite Cups
with Ranch Dressing
Mac and Cheese Bar
with Crispy Pork Belly, Prawns, Green Onions, Caramelized Onions, Assorted Shredded Cheese, Oven Roasted Tomatoes and Pesto
Fried Green Tomato Slider
served on a Toasted Brioche Bun with Fresh Mozzarella, Baby Arugula and Red Pepper Remoulade
Cajun Chicken Brochette
with a Red Pepper Remoulade
Chef Dan’s Sirloin Cheeseburger Empanada
Hand Twisted Herb and Cheese Breadsticks
Columbia Valley
Quinoa Salad
with Diced Cucumber, Sweet Peppers, Radish, Fennel, Feta Cheese, Scallions, Mint and Chopped Parsley tossed with Lemon and Extra Virgin Olive Oil
Hand Selected Artisan Cheeses
with a Chutney Duo served with Gourmet Table Wafers & Crackers
Balsamic, Olive Oil and Herb Marinated and Grilled Vegetables
Soprisada, Procuitto and Cured Italian Salami
served with Grilled Flatbread
Lemon and Herb Grilled Chicken Satay
Gourmet Cookies
BBQ Comfort Food
Fresh Homemade Coleslaw
Slow Baked Beans
4 Cheese Macaroni and Cheese
Watermelon Wedges
Chef Dan's Signature Smoked Pulled Pork Sandwich and all the fixings
BBQ Chicken
with Chipotle Mango Glaze
Jalapeño and Pepper Jack Cornbread
Fresh Fruit Shortcake
Cocktail Menu
Chilled Asparagus Drizzled
with Citrus Herb Vinaigrette topped with Toasted Pinenuts
Tartlet of Wild Mushroom,Caramelized Onion and Brie Cheese
Spinach and Artichoke Dip
served with Assorted Grilled Flatbread
Mushrooms Caps
filled with Spicy Isernio’s Italian Sausage, Mozzarella and Oven Roasted Tomato dusted with Pecorino Romano
Sriracha Glazed Chicken Brochettes
Chef Dan’s Signature Caribbean Prawn and Mango Skewers
Drizzled with Chili Lime Vinaigrette
Grilled Carne Asada, Paquillo Pepper, and Aged Manchego Cheese Empanada
Reception Menu
Baby Spinach, Frisee and Arugula Salad
with Parmigiano-Reggiano with a Honey Mustard and Citrus Vinaigrette topped with Marcona Almonds and Crispy Prosciutto
Balsamic, Olive Oil and Herb Marinated and Grilled Vegetables
Tuscan Pasta Salad
with Artichoke Hearts, Sweet Bell Peppers, Kalamata Olives, Red Onion, Parmesan Cheese and Herbs
Cold Poached Pacific Northwest Salmon
served with a Lemon Tarragon Aioli
Grilled Chicken Breast
with a Tomato Basil Pesto
Hand Twisted Cheese and Herb Breadsticks
Tray Passed Appetizers
Savory French Toast Bites
with Pecorino Romano, Roasted Garlic, Sun Dried Tomato and Basil
Roasted Cauliflower and Artichoke Croquette
with a Three Cheese Fondue Dip
Roasted Winter Vegetable Skewers
of Caramelized Brussel Sprout, Rutabaga, Parsnip, Carrot and Beets with a Chili Spiked Brown Butter
Crostini with Layers of Tomato, Fresh Mozzarella and Basil Leaf
Drizzled with Olive Oil and Sea Salt
Samosa filled with Potato, Vegetable, Spinach and Feta Cheese
Crostini of Tomato Basil Relish
Tartlet Wild Mushroom
with Caramelized Onion and Brie Cheese
Double Stuffed Baby Yukon Gold Potatoes
with Crème Fraiche, Roasted Garlic, Thyme and Chive
Baked Brie in Phyllo
with Cranberry Pear Compote with Candied Walnuts
Forest Mushroom Ragout Crostini
Fontina, Gouda and Spinach Stuffed Mushroom Caps
Mini Chicken Pot Pies
with Roasted Root Vegetables and Thyme
Phyllo Purses
filled with Roasted Chicken, Porcini Mushrooms and Fontina Cheese
Ginger Chicken Dumpling
with a Garlic Chili Dipping Sauce
Greek Chicken Brochettes Marinated with Fresh Oregano, Garlic and Lemon
served with Tzatziki
Wild Mushroom, Chicken and Fontina Cheese Empanada
Thai Chicken Satay
with Spicy Peanut Sauce
Sriracha Glazed Chicken Brochettes
Moroccan Chicken Bites
with a Citron Apricot Chutney (Served in white ceramic spoon)
Mini Cones filled with Pomegranate Balsamic Glaze Chicken and Seasonal Micro Greens
Tandoori Chicken Skewer
with a Mint Cilantro Chutney
Cajun Chicken Brochette
with a Red Pepper Remoulade
Dan’s Famous Skewered Boneless Chicken Ribbons
fried to a Golden Brown and served with BBQ, Ranch and Honey Mustard Dipping Sauce
Rock Lobster and Matsutake Mushroom Potstickers
with a Ginger Infused Hoisin Glaze
Lobster Sweet Potato Gnocchi Skewer
with a Bourbon Sage Brown Butter
Salmon Done 3 ways Display
European Style Nova Smoked Lox, Hot Alder Smoked Sockeye Salmon and Chilled NW Pacific poached Salmon served with lemon Tarragon Aioli and Garlic Crostini and Sliced Baguettes
Crispy Corn Bellini’s
with Beet Cured Nova Smoked Salmon and Dill Creme Fraiche
Washington Crab Cake
with Dried Tart Cherries and Chive served with a Hard Cider Aioli
Crab Stuffed Prawns
with Red Pepper Remoulade
Crab Perogies
with Caramelized Onion, Spinach and Tillamook Cheddar
Ahi Tuna on Rice Crisp
with Kwari Sprout Wasabi Aioli and Tobiko
Savory Chanterelle, Oyster and Shallot Bread Pudding
with a Whiskey Cream Sauce served in an Oyster Shell
Yakitori Salmon Ribbons
Chef Dan’s Signature Caribbean Prawn and Mango Skewers
Drizzled with Chili Lime Vinaigrette
Black and Blue Steak Bruschetta
with Melted Roquefort Cheese and Balsamic Grilled Mushrooms
Chef Dan’s Sirloin Cheeseburger Empanadas
Petite Crispy Char Siu Pork Tacos
Mushrooms Caps
filled with Spicy Isernio’s Italian Sausage, Mozzarella and Oven Roasted Tomato dusted with Pecorino Romano
Medjool Date
filled with fancy blue cheese crumbles topped with a Shard of Crisp Bacon drizzled with a Balsamic reduction
Smoked Pulled Cuban Pork Sliders
with Gruyere Cheese, Dill Pickle and Grilled Red Onion with a Lime Serrano Aioli
Crispy Pork Belly and Goat Cheese Gouda Johnny Cakes
Bacon Wrapped Garnet Yams
with an Ancho Chili Honey Glaze
Double Stuffed Baby Red Potatoes
with Roasted Garlic, Pancetta and Fontina Cheese
Tripolian Antipasto Skewer
to include Fresh Mozzarella, Marinated Artichoke Heart, Greek Olive, Cured Salami, Peppadew and Roasted Tomato
Bruschetta topped with Burrata, Roasted Tomato, Prosciutto, Basil, and Olive Oil
Spanish Chorizo, Paquillo Pepper, and Aged Manchego Cheese Empanada
Display
Fresh Assorted Fruit Board
Chef Dan’s Hand Selected Artisan Cheeses
with a Chutney Duo served with Gourmet Table Wafers and Crackers
Fresh Fruit Kabob
Caprese Display of Sliced Roma Tomatoes, Fresh Mozzarella Cheese, and Basil
drizzled with Olive Oil
Tator Tot Nacho Bar
with Queso Cheese, Black Olives, Diced Tomato, Green Onions, Sour Cream, Guacamole and Salsa
Spinach and Artichoke Dip
served with Assorted Grilled Flatbread
Mediterranean Platter
to include Sliced Tomato, Cucumber, Feta, Assorted Greek Olives, Hummus and Pita Bread.
Antipasto Platter
to include Assorted Cured Meats and Salami, Fresh Mozzarella and Provolone Cheese and Marinated and Pickled Vegetables, Greek Olives, Pepperoncini
Gourmet Queso Dip
served with Tri-Color Tortilla Chips, Housemade Salsa and Guacamole
Salmon Done 3 ways Display
European Style Nova Smoked Lox, Alder Smoked Sockeye Salmon and Chilled NW Pacific Poached Salmon served with Lemon Tarragon Aioli, Garlic Crostini and Sliced Baguettes
Cheese and Beer Dip
Aged White Cheddar, Danish Havarti and Gouda served with Warm Bavarian Soft Pretzels
Char Sui Pork
served with Chinese Hot Mustard, Ketchup and Sesame Seeds
Chilled Seafood Display
with New Zealand Green Lip Mussels, Poached Prawns, Alder Smoked Salmon, Salmon Lox and Oysters on the Half Shell served with Tequila Spiked Cocktail Sauce and Mignonette Sauce
Salad
Mixed Greens with Raspberries, Goat Cheese, and Spiced Hazelnuts
Drizzled with a Raspberry Thyme Vinaigrette
Baby Spinach, Frisee and Arugula Salad
with Parmigiano-Reggiano tossed with a Honey Mustard and Citrus Vinaigrette topped with Marcona Almonds and Crispy Prosciutto
Roasted Golden Beets, Grapefruit, and Baby Frisee
with Chevre Cheese, Candied Walnuts, and a Citrus Vinaigrette
Green Papaya and Mango Salad
with Zesty Red Chili Rice Vinegar Sauce
Heirloom Tomato Salad
with Cucumbers, Sweet Bell Peppers, Greek Olives, Red Onion and Feta Cheese
Heirloom Tomato and Burrata Cheese
with Baby Arugula and Basil Tossed with Aged Balsamic and Extra Virgin Olive Oil
Baby Red Potato Salad
with Sour Cream and Dill
Panzanella Salad
Mixed Field Greens, Grilled Pears, Cucumber, Rogue Blue Cheese and Candied Pecans
tossed with a Tart Cherry and Aged Sherry Vinaigrette
Minted Melon, English Cucumber and Tomato Salad
with Crumbled Feta Drizzled with a Lemon Basil Yogurt Dressing
Caesar Salad
with Hearts of Romaine topped with Shaved Parmesan, Focaccia Croutons
Quinoa Salad
with Diced Cucumber, Sweet Peppers, Radish, Fennel, Feta Cheese, Scallions, Mint and Chopped Parsley tossed with Lemon and Extra Virgin Olive Oil
Entree Vegetables
Braised Bok Choy, Shitake Mushroom and Sugar Snap Peas
Baby Carrots with Orange Zest, Ginger, Pinot Gris and Butter
Asparagus in Brown Butter
topped with Parmesan Bread Crumbs
Edamame Succotash
with Smoked Bacon, Thyme and Chives
Mélange of Fresh Steamed Broccoli, Carrot and Cauliflower with Butter
Ratatouille
Roasted Cauliflower
with a Garlic Saffron Infused Extra Virgin Olive Oil
Ratatouille
with Roasted Zucchini, Summer Squash and Eggplant Coins in a Rustic Tomato Bell Pepper Sauce
Roasted Golden Beets, Parsnips, Turnips, Rutabega and Carrots
with a Thyme Infused Olive Oil
Chilled Asparagus Drizzled with Citrus Herb Vinaigrette
topped with Toasted Pinenuts
Brussel Sprouts
with Smoked Bacon
Reggiano Green Bean Infused with Lemon Zest and Garlic
tossed in Grated Parmigiano
Julienne Vegetables
tied with a Scallion Ribbon
Balsamic, Olive Oil and Herb Marinated and Grilled Vegetables
Side Dishes
Herb Roasted Baby Yukon Gold Potatoes
tossed with Sea Salt
Bulgarian Filo Custard
Roasted Garlic and Herb Mashed Potatoes
with Fresh Tomato, Basil, Pine Nuts, Artichoke Hearts, Kalamata Olives and Garlic accented with Herb Olive Oil and Shredded Parmesan
Gruyere and Thyme Scented Potatoes Gratin
Fresh Cavatelli Pasta
with Fresh Tomato, Basil, Pine Nuts, Artichoke Hearts, Kalamata Olives and Garlic accented with Herb Olive Oil and Shredded Parmesan
Roasted Fingerling Potatoes
with Herbs and Sea Salt
Roquefort Au Gratin Potatoes
with Caramelized Shallots
Spicy Cheese Grits
with Roasted Serrano Peppers and Aged White Cheddar
Macaroni and Cheese with Chefs Four Cheese Sauce
topped with Brown Bread Crumbs
Tuscan Pasta Salad
with Artichoke Hearts, Sweet Bell Peppers, Kalamata Olives, Red Onion, Parmesan Cheese and Herbs
Roasted Garnet Yams
Drizzled with a Blackberry Blossom Honey Butter and topped with Pecans
Fettuccini Carbonara
Fresh Pasta Noodles in a Rich Garlic Cream Sauce, topped with Crisp Smokey Bacon and Shredded Pecorino Romano
Sweet Potato Root Mash
Chanterelle Risotto
with Dusted Pecorino Romano
Toasted Almond Wild Rice Pilaf
Spanish Saffron Yellow Rice
Butternut Squash Ravioli
in a Asiago Cream Sauce topped with Roasted Pepper Confetti
Parisian Baby Red Potato
dusted with Romano and Parmesan Cheese, and Parsley
Au Gratin Thyme Scented Potato Gruyere
with Parmesan Regain and Italian Parsley
Scallop Potato Towers
with Shaved Truffle and Caramelized Shallots
Seasoned Roasted Yukon Gold Potato Wedges
dusted with Romano Cheese
Entrees
Grilled Salmon With Champagne Beurre Blanc
topped with a Citrus Gremolata
Pecan Crusted Sea Bass
with Lemon Infused Dijon Cream Sauce
Cold Poached Pacific Northwest Salmon
served with a Lemon Tarragon Aioli
Northwest Grilled Salmon
with Citrus Lemon Butter
Grilled Wild Pacific Northwest Salmon
with a Marion Berry, Citrus and Thyme Butter
Orange Miso Seared Salmon
topped with a Cucumber, Daikon Sprout and Red Pepper Salad
Halibut Gratin
with Roasted Tomato, Sauce Mornay and Browned Herb Bread Crumbs
Sautéed Ling Cod
with Wilted Arugula, Romesco Sauce and Toasted Pinenuts
Baked Salmon Encroute
with a Spinach, Shitake Mushroom and Leeks Garnished with a Champagne Beurre Blanc
Scampi Style Salmon
Salmon Halibut Braid
Black Cod
Stuffed Cabbage Rolls with a Sweet Tangy Tomato Sauce
Island Short Ribs
Slow Braised Thick Cut Beef Short Ribs in a Chili Mango Sauce
Swedish Meatballs
Tender Beef Meatballs in a Traditional Cream Sauce
Roasted Striploin of Beef
served in Pan Jus with a Roquefort, Caramelized Onion Steak Butter
Grilled Flat Iron Steak
with Chimichurri Sauce
Rack of Lamb
with a Rosemary Demi-glace
Spanish Paprika Roasted Chicken
with Piquillo Peppers, Dried Apricots and Olives
Caribbean Jerk Chicken
with a Mango Papaya Salsa
Herb Grilled Chicken Breast
with Roasted Garlic, Sun Dried Tomatoes and Pesto Cream Sauce
Grilled Chicken Breast
with a Tomato Basil Pesto
Chicken Lombardi of Pan Seared Chicken Medallions
with Wild Mushrooms, Artichoke Hearts, Shallots in a Marsala Wine Sauce and topped With Pecorino Romano Cheese
Ixtapa Chicken of Seared Breast of Chicken in Chipotle Cream Sauce
topped with a Roasted Corn, Avocado, Poblano Pepper and Black Bean Salsa
Sicilian Chicken Sautéed Chicken Medallions
In a Pinot Gris Lemon Caper Butter Sauce
Carving Stations
Pepper and Herb Encrusted Top Sirloin
Selection of Mustards and Creamy Horseradish with Rustic Rolls
Slow Roasted Prime Rib
Selection of Flavored Mustards and Creamy Horseradish with Rustic Rolls
Applewood Smoked Pork Loin
Grandma B’s Famous Pineapple Cinnamon Chutney with Rustic Rolls
Whole Roasted Breast Turkey
Bartlett Pear Cranberry Sauce with Rustic Rolls
Whole Beef Filet
Roasted with Black Pepper, Thyme and Sea Salt, Red Wine Jus, Béarnaise with Rustic Rolls
Bread
Housemade Focaccia Bread
brushed with Pesto, Kalamata Olives, Oven Roasted Tomatoes and Asiago Cheese
Hand Twisted Herb and Cheese Breadsticks
Artisan Rolls with Butter
Cheesy Drop Biscuits
brushed with Herb Butter
Chef Attended Station
Chef to Prepare Zucchini Feta Cakes, with Guest’s Choice of:
Marcona Almond and Nicoise Olive Tapenade, Fresh Tomato Basil Relish, Eggplant Caponata
Fondue Station
served with Assorted Artisan Breads
Swiss Garlic and Cheese Fondue
Brie and Wild Mushroom Fondue
Three-Cheese Fondue with Tomato
Onion Chutney
Pot Pie Station
Roasted Corn, Yellow Squash, Zucchini and Red Pepper in a Chipotle Crema
Chicken and Shiitake in a Tarragon Chive Béchamel
Slow Braised Beef, Root Vegetables in a Savory Cabernet Sauce
Paela Station
Northwest Style Crab Cookout
Manilla Clams
Prawns
Dungeness Crab
Mediterranean Mussels
Corn on the Cob
Baby Red Potato
Sourdough Rolls with Butter
Paella
Chicken
Portugese Sausage
Prawns
Calamari In a Saffron Rice
Slider Station
Aged English Cheddar Cheese Burger with Bacon Aioli
Grilled Chicken, Havarti Garlic Aioli
Fried Green Tomato
Warm German Station
German Potato Salad
Kielbasa, Bratwurst and Knockwurst
Sauerkraut
Grilled Onions
Fresh Baked Buns
Assorted Mustards
Mac and Cheese Bar
Chef Dan’s Four Cheese Macaroni
served with Crispy Pork Belly, Prawns, Green Onions, Caramelized Onions, Assorted Shredded Cheese, Oven Roasted Tomatoes and Pesto
Pho Station
Rice Noodles in a Rich Beef Broth
with guests choice of Thin Sliced Beef or Chicken Breast and Fresh Thai Basil, Bean Sprouts, Assorted Vegetables, Lime Wedges, Hoisin and Sriracha
Dessert Stations
Banana Fosters Station
Sautéed Bananas in Rum and Butter
Vanilla Ice Cream
Ice Cream Station
Vanilla Bean and Chocolate Ice Cream
Select toppings below: Chocolate Sauce, M&Ms, Heath Crunch, Broken Oreos, Gummy Bears, Peanuts, Brownies, Peanut Butter Cups, Cherries, Whipped Cream, Chocolate and Rainbow Sprinkles
Dessert
Assorted Tray Passed Desserts
Chef Dan’s Handcrafted Assorted Miniature, Tartlettes, Mousse Cups, Chocolate Dipped Strawberries and Gourmet Cookies
Fresh Fruit Station
Seasonal Fruits and Berries accompanied by:
Powdered Pound Cake
Shortbread Cookies
Whipped Cream
Chocolate Fondue
Cobbler and Crisp Station
Seasonal Selection of Chef Dan’s Signature Fresh Cobbler and Crisps served with Cinnamon Whipped Cream
Cheesecake Station
Homemade Cheesecakes
Assorted Toppings to include: Fresh Sugared Berries, Fruit Compote, Chocolate Ganache, Salted Caramel Sauce, Fresh Whipped Cream
