Holiday Menu 2025
Lunch Menus
(minimum 8 guests)
Winter Braised beef with roasted root vegetables
Chickpea, fennel, and tomato stew (vegan/vegetarian option)
Mashed potatoes
Green salad
Bread and butter
Salmon and spinach cannelloni with velouté (1.5pc/pp)
Spinach cannelloni with marinara (vegetarian option)
Green salad
Bread and butter
Chicken Marsala with mushrooms
Lentil, walnut, and mushroom ragu (vegan/vegetarian option)
Penne pasta
Parmesan cheese
Roasted broccoli
Garlic bread
Lemon and herb whole roasted chicken
Butternut squash and spinach bake (vegetarian option)
Wild and brown rice pilaf
Roasted seasonal vegetables
A la Carte
(Minimum 10 servings for all items below unless stated otherwise)
Entrée:
Smoked prime rib of beef (6oz) with horseradish cream and au jus (minimum 20 guests) *
Beef bourguignon with mushrooms and onions (6oz)
Beef tenderloin (6oz) with a whiskey green peppercorn sauce *
Beef braciole (6oz), a tender beef roulade with garlic and fresh herbs, served in San Marzano marinara
Porchetta (6oz) with salsa Verde (minimum 24 guests) *
Maple glazed crown roast of pork with roasted apples and onions *
Ginger, apricot, and brown sugar glazed ham (sold by the ham), serves 24 (6oz)
Fennel Crusted Pork Loin (6oz), with a French lentil stew made of Puy lentils from eastern Washington, carrots, fennel, and a red wine reduced vinaigrette
Herb crusted rack of lamb with a red wine demiglace (2 bones per person) *
Butternut squash and spinach bake (v) (sold by the pan, 12 or 24 servings)
Starches:
Roasted garlic mashed potatoes
Scalloped potatoes
Mashed sweet potatoes with toasted pecans
Barley and vegetable pilaf
Wild and brown rice pilaf
Seasonal Vegetables:
Roasted Brussels sprouts with pomegranate molasses
Julienne of roasted carrots and parsnips with orange, honey, and dill
Broccolini with lemon zest
Medley of roasted root vegetables
Salad:
Mixed greens with pomegranate seeds, celery, toasted walnuts, and lemon-maple vinaigrette
Mixed greens with dried cranberries, pickled red onion, candied pecans, goat cheese, and white balsamic vinaigrette
Arugula with white wine poached apple, picked fennel, goat cheese, and champagne vinaigrette
Salad of spinach leaves with roasted red and gold beets, oranges, toasted pecans, crumbled feta, and white balsamic vinaigrette
Holiday Appetizers
(Minimum 12 servings for all items below unless stated otherwise)
Passed
(require a minimum of 1 cook per 50-75 guests)
From the Land:
Twice baked potato bite with crispy prosciutto (minimum 24pc) *
Italian sausage and pepper stuffed mushroom *
Charcuterie skewer with cheddar, prosciutto, cherry tomato, basil, salami, mozzarella, and olive
Ham and cheese gougère *
Hoisin smoked duck breast on a wonton chip garnished with green onion and ginger
Buttermilk chicken bite on a crispy potato round with rosemary aioli *
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From the Sea:
Hard smoked salmon tartare on a house-made potato chip
Ahi poke square on a wonton chip
Basil and prosciutto wrapped prawn
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From the Earth:
Mushroom duxelles purse, served with a brandied cranberry compote on the side *
Beet crostini with olive oil, caraway, and pickled red onion (GF option on endive)
Sambuca and caraway roasted grape with picked red onion and blue cheese on a thin crostini (GF option on endive)
Cheese and caramelized onion gougère *
Truffled mac & cheese pearls (served in a small spoon – plastic or rented) *
Classic cheeseball with slivered almonds on a cracker
Tomato soup sipper with a cheese ‘straw’ *
Phyllo cup with butternut squash puree, cranberry, and pecans
Roasted sweet potato, butternut squash, and goat cheese tart (8 pieces)
Caramelized three onion and three cheese tart (8 pieces)
Mushroom and Gruyere tart (8 pieces)
Stationary
Shrimp cocktail served with house-made cocktail sauce (16/20 prawns)
Duo of pates – pate Campagne and chicken-pistachio, served with cornichons, mustards, and crostini
Mushroom pate served with a brandied cranberry compote and crusty bread (serves 16-20pp, 2 bites/pp)
Warm sheep’s milk feta, served with crusty bread (minimum 16pp)
Brie en Brioche with ginger, dried apricots, and an apricot glaze (serves 20, approx.)
(requires 72 hours’ notice)
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Bars / Displays
Hand Pie Station
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Beef bourguignon
Chicken and mushroom
Green lentil, walnut, mushroom, and pecorino
Holiday Charcuterie Station
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Antipasti: Livoni capo collo and salami, prosciutto, Manchego, pecorino, olives, Mediterranean pickles, pistachios, and crusty bread
Pate: pate Campagne and chicken-pistachio pate, with cornichons, Dijon and grain mustards, and crostini
Holiday cheese: creamy brie, gorgonzola dolce, gouda, and Beecher’s Marco polo, with red wine poached pear, house-made oatmeal shortbread, and crackers
Meze Bar
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House-made dolmades (grape leaves stuffed with rice)
Marinated goat cheese balls
Grilled eggplant with lemony tahini, toasted pinenuts, pomegranate, and parsley garnish
Roasted peppers with olive oil, sliced garlic, and sherry wine vinegar
Cool roasted shiitake and crimini mushrooms with sage, rosemary, garlic, and balsamic roasted red onion
Roasted baby carrots on pomegranate molasses labneh with dukkha dusting
Twice roasted fingerling potatoes and thyme with yogurt aioli and pinenuts
Lemon and herb marinated assorted olives
Attended Stations
Oyster Bar – from Taylor’s Shellfish
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Three types of PNW oysters, shucked onsite
Served with mignonette, tabasco, and lemon
(comes with 1 oyster shucker minimum)
Caviar Bar
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Standard: Idaho white sturgeon, ikura, and paddlefish
Premium: Idaho white sturgeon, Belgian, Italian ossetra
Served with house-made blinis, house-made potato chips, minced hardboiled egg, chives, and crème fraiche
(requires a minimum of 1 attendant per 50-75 guests)
Carvery
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Prime rib with au jus and horseradish cream
Beef tenderloin with red wine demiglace
Apricot and ginger baked ham with Dijon mustard and cranberry sauce
(requires a minimum of 1 cook per 50-75 guests)
Slider Bar
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Prime rib with horseradish cream, caramelized onion, arugula, and provolone on a brioche bun
Roasted turkey, brie, and cranberry sauce on a potato bun
Baked ham with an apricot-ginger mostarda, and Swiss on a brioche bun
Quinoa cake with green tahini and arugula on a potato bun
(requires a minimum of 1 cook per 50-75 guests)
Holiday Desserts
Selection of On Safari’s house made holiday cookies & bars
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**Baker's choice only - will include an assortment of our holiday cookies and bars, may include other choices, no special requests, no substitutions**
Holiday Cookies (minimum 12pc)
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Christmas funfetti cookies
Cranberry oatmeal cookies
Decorated shortbread in holiday shapes (stars, snowflakes, etc.)
Ginger molasses cookies
Mexican wedding cookies
Russian tea cookies
Raspberry Linzer cookies (minimum 24)
Gingerbread men
Soft molasses cookies with a lemon cream cheese frosting
Holiday Dessert Bars (minimum 40pc)
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Pecan pie bars
Cranberry white chocolate bars
Frosted sugar cookie bars
Peppermint mocha brownies
Cupcakes (full size or mini)
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Gingerbread cupcakes with lemon cream cheese frosting
Eggnog cupcakes
Peppermint cupcakes
*minimum 1 dozen per flavor for full size, 2 dozen per flavor for mini
Dark chocolate pots de crème with whipped cream and crushed candy cane
Holiday bread pudding of brioche with rum soaked Christmas fruits
served with a bourbon butter sauce (small serves 8-12) (large serves 20-24)
Pumpkin pie
served with fresh whipped cream (serves 12) (made in a disposable 12" pie pan)
Bourbon pecan pie
served with fresh whipped cream (serves 12) (made in a disposable 12" pie pan)
Apple pie
served with fresh whipped cream (serves 12) (made in a disposable 12" pie pan)
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Holiday Beverages:
Hot chocolate with mini marshmallows and candy cane stir sticks (airpot serves approx. 10 cups)
Apple cider with cinnamon stick stir sticks (airpot serves approx. 10 cups)
Sparkling cranberry punch (1 gallon urn = 10-15 servings), (2 gallon urn = 25-30 servings)