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From five-course meals to inexpensive snacks, we can tailor a menu to your needs. Browse our sample menus. For more information, please contact us or
call 503-220-2789.

Selected Plated Menus
2009


We can also accommodate plated breakfasts,
please contact us for options.


Plated Lunches
Plated selections include fresh brewed coffee,
hot tea, water and a dessert option.
Menus are priced to serve a minimum of 30 guests.
An 18 percent service charge will be added to all food
and hosted beverages.

America the Beautiful
Fresh Fruit Cup
Roasted Turkey Sliced over Fresh Baby Spinach Leaves
with Baked Apples, Sharp Cheddar Cheese,
Candied Walnuts and Cider Vinaigrette
Focaccia Bread and Butter


Amazon Flooded Forest
Butter-Lettuce Salad with Fruit Salsa
and Champagne Vinaigrette
Sesame Crusted Chicken with Spicy Ginger Orange Sauce
Pineapple Fried Rice
Fresh Seasonal Vegetables
Bread and Butter


Cascade River
Roasted Mushroom Salad with Romaine, Garlic Crostini and
Shaved Grana Padano
Braised Hanger Steak with Pan Gravy
Roasted Garlic Mashed Potatoes
Seasonal Vegetables
Basket of Rolls and Butter


Midnight Sun
Spinach Salad with Grapefruit Sections, Jicama,
Crispy Onion Straws, and Creamy Citrus Dressing
Pan-seared Wild Salmon with a
Cider Cranberry Sage Beurre Blanc
Wild-Rice Pilaf
Seasonal Vegetables
Bread and Butter

We can customize any menu to meet your event’s needs.

Plated Dinners
Menus & prices subject to change based on group size and seasonal availability. Menus are priced to serve a minimum of 50 guests. All plated meals include coffee, hot tea, water, bread & butter. An 18 percent service charge will be added to all food and hosted beverages.

Chehalis
Spinach Salad with Flame Grapes, Glazed Almonds and
Chévre Cheese with Pinot Noir Vinaigrette
Cider-Glazed Breast of Chicken Stuffed with
Cranberry-Sage Dressing
Garlic Mashed Potatoes 
Seasonal Vegetables
Chocolate-Mousse Cake


Wenatchee
Asian Slaw with Cucumber and Cilantro Dressing
Honey-Ginger-Lime Northwest Heritage Free-Range Pork Loin
Basil-Infused Jasmine Rice
Stir-Fried Vegetables
Coconut Cheesecake with Raspberry Sauce
and Chocolate Whipped Cream


Tillamook
Wild Greens with Grilled Roma Tomatoes
and Basil Vinaigrette
Parmesan Crusted Halibut
Topped with Lemon-Caper Beurre Blanc
Orzo Sauté with Fresh Herbs and Parmesan
Seasonal Vegetables
Marble Pound Cake with White-and-Dark Chocolate Sauce
and Espresso Chantilly


Rouge
Roasted Shiitake Mushroom and Baby Spinach
Salad with Sesame Mirin Dressing
Menage Au Trios Beef Tenderloin, Dungeness Crabmeat Strudel, and Stuffed Prawn
Crown of Duchess Potatoes
Filled with Button Mushrooms and Glazed Pearl Onions
Garlic-Roasted Green Beans
Dessert Trio of Mini-Cheesecake, Fresh Fruit Tart
and Chocolate Tulip filled with Hazelnut Ganache

Vegetarian Entree Options:
Spinach Gnocchi with Red-Pepper Coulis and Walnuts
Vegan Crispy Tofu with Shiitake Ragout
Butternut Squash and Gorgonzola Ravioli with
Baked Apple and Cider-Sage Butter
Vegan Stuffed Portabella Mushroom
Roasted Eggplant and Tofu with Red Curry

We can customize any menu to meet your event’s needs.
Prices are subject to change.