Plated Entrees

All entrees may be served buffet style or plated. For plate service events there is an additional $2 per person fee. Entrees are accompanied by a salad, chef's choice seasonal vegetables, rolls and butter. Your choice of lemonade, guava punch, or iced tea is served along with with iced water. Buffets are preset and prices include linens.

Grilled Skirt Steak 
Smashed Yukon Potato Hash, Red Wine Jus, Herb Vinaigrette

Cabernet Braised Short Ribs
Truffle Whipped Potatoes, Micro Salad, Braising Jus

Slow Roasted Prime Rib of Beef
Baked Potato, Rosemary Au Jus, Horseradish Cream
(Minimum 20 orders)


Grilled Tenderloin of Beef
Creamy Mascarpone Polenta, Blistered Tomatoes, Jus Lié

an Seared Chicken Breast
Garlic and Herb Rice Pilaf, Italian Parsley, Lemon and Caper Butter Sauce

Crab and Artichoke Stuffed Chicken
Herbed Orzo, Thyme Cream Sauce

Sun-Dried Tomato and Gruyere Stuffed Chicken Breast
Roasted Potato Medley, Chimichurri

Grilled Northwest Salmon
Roasted Garlic Mashed Potatoes, Seasonal Vegetables, Lemon Cream Sauce

Chef's Seasonal Selection
Market Price

Wenatchee Apple Stuffed Pork Loin
Tillamook White Cheddar Whipped Potatoes, Roasted Fennel, Cider Jus

Herb Roasted Pork Tenderloin
Pear and Parsnip Puree, Baby Beets, Turnips, Watercress, Brandy Jus

Vegetarian Entrées 
Baked Polenta and Grilled Vegetables
Baked Mascarpone Polenta, Marinated and Grilled Vegetables, Basil Pistou 

Grilled Eggplant Cannelloni
Roasted Squash, Bell Pepper, Asparagus, and Ricotta Cheese Rolled in Eggplant served with Red Sauce

Mushroom Ravioli
Grilled Broccolini, Peas, Spinach, Tomatoes and Alfredo Cream Sauce 

Last updated September 2, 2015