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Sample Menus

Menu inspiration for every occasion.

 

Not sure where to start?

We've got menus galore.

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Contact us to create

your custom menu.

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Menu items are subject to availability based on seasonality

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Table of Contents
Bibb Lettuce and Blistered Tomato Salad.
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Lunches

Lunches

Box Lunches #1

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Sandwiches:

  • BBQ flank steak with caramelized onions on a baguette

  • Ultimate sub with ham, turkey, salami, cheddar, Swiss, Havarti, tomato, onion, and lettuce on a baguette

  • Turkey and Havarti with Dijon mayo, red onion, tomato, and lettuce on potato bread

  • Pesto chicken breast, fontina cheese, red onion, tomato, and pesto on grilled sourdough

  • Caprese with fresh mozzarella, tomato, olive oil, and basil on focaccia
     

Sides:

Assorted potato chips

Fresh fruit salad

Big classic cookie (ex: chocolate chip, snickerdoodle, oatmeal butterscotch)

Oktoberfest Buffet

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German Sausages – Bratwurst and Knackwurst

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Served with:

Curry ketchup

Whole grain, Dijon, and yellow mustards

Sauerkraut

Hoagie rolls

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Sides:

German potato salad with bacon

Seasonal fresh fruit platter

Black forest brownies

Apple pie bars

Box Lunches #2

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Wraps:

  • Thai beef with bell pepper, cucumber, red onion, cilantro, baby greens, and peanut dressing

  • Grilled chicken Caesar with romaine, parmesan, and classic Caesar dressing

  • Chicken club with bacon, blue cheese, Dijon mayo, lettuce, tomato, and onion

  • Teriyaki salmon with crunchy cabbage, carrot slaw, and teriyaki sauce

  • Mediterranean roasted vegetables with kalamata olives, feta, and hummus

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Sides:

Assorted potato chips

Big classic cookie (ex: chocolate chip, snickerdoodle, oatmeal butterscotch)

French Country Holiday Luncheon

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Quiche with sauteed leeks and Gruyère

Beef Bourguignon with cipollini onions and mushrooms

Mashed potatoes

Roasted julienne of carrots and parsnips

Salad of butter lettuce and frisée with capers, half dried tomato, toasted pecans, and lemon Dijon vinaigrette

Macrina baguette with butter

Triple cream brie served with fig confit and crackers

Pot de crème au chocolate garnished with whipped cream and crushed candy cane

Balsamic Flank Steak Crostini with Blue
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Appetizer Receptions

Appetizer Receptions

Menu items are subject to availability based on seasonality

May require an onsite cook

Red Carpet Reception

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Passed appetizers

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Seattle

  • Oyster shooters

  • House-smoked trout in endive with huckleberry vinaigrette and toasted Oregon hazelnuts

  • Tomato soup shooter with a cheese straw

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Africa

  • Boerewors bites – a traditional South African style sausage made in house and served with chutney

  • Berber spice rubbed chicken skewers

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Mediterranean

  • Truffled arancini with a fresh tomato concassé 

  • Roasted Padrón peppers on a Manchego square

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Asia

  • Chinese barbecued pork – cured in house, served with Chinese mustard and sesame on a wonton chip

  • Asian noodle salad with peanut sauce, in mini take-out containers

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Stationary appetizers

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World cheeses

  • France: Morbier, Port Salut, aged chèvre

  • Italy: Dolce latte, aged pecorino

  • UK: Stilton

  • USA: Humboldt Fog, Beecher’s reserve cheddar

  • Served with crackers, focaccia, and baguette

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World spreads

  • Roasted carrot spread

  • Minted pea hummus

  • Greek eggplant salad

  • Israeli feta warmed in olive oil with basil, sundried tomato, olives, and chile flake

  • Served with pita, crackers, and crusty bread

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Marinated spiced vegetables

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Dessert

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Dom Pedro – our signature whiskey milkshake with vanilla ice cream and cocoa powder

Graduation Party

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House-made pizza (2pc/pp)

  • The Yuppie – fig, house-made lamb sausage, red onion, spinach, Monterey jack, and goat cheese

  • The California – chicken, pesto, artichoke hearts, pine nuts, mozzarella, and parmesan cheese

  • The Goat – San Marzano marinara, roasted peppers and onions, and goat cheese

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Beef Satay skewers with peanut sauce

Berber spiced chicken skewers

Caprese skewers with fresh mozzarella, cherry tomatoes, and basil

Mango summer roll with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint, with a miso-ginger sauce

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Dinner Parties

Dinner Parties

Menu items are subject to availability based on seasonality

May require an onsite cook

Company Dinner Party 

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Dinner buffet:

South African chicken curry

Vegetable curry with chickpeas (Vegan/Vegetarian option)

White rice

Sambals

  • Tomato and onion sambal

  • Cucumber raita

  • Mango chutney

  • Lime pickle

Spinach salad with fresh vegetables and a white balsamic vinaigrette

Naan

Anniversary Party

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Passed appetizers:

Balsamic flank steak and olive tapenade crostini 

Smoked trout on house-made brown bread with lemon caper butter

Zucchini rollup with harissa, goat cheese, lime, mint, and pine nuts

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Dinner buffet:

Salmon Salmoriglio – a delicate southern Italian sauce with lemon, olive oil, and fresh herbs

Herbed couscous with sundried tomatoes and pine nuts

Haricots verts and baby multicolored carrots

Salad of mixed greens with candied walnuts, gorgonzola, and lemon maple vinaigrette

Basket of Macrina rolls with butter

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Dessert:

Jamie Oliver’s chocolate tart with candied oranges

Lemon tart

Bar Mitzvah Party – Breakfast for Dinner

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Passed appetizers:

Mini bagel topped with cream cheese, smoked salmon, capers, and dill

Devilled eggs with everything bagel topping

Spanakopita with spinach, feta, and ricotta

Chef station:

Plain pancakes and Belgian waffles

Toppings – whipped butter, maple syrup, toasted pecans, slivered almonds, apple compote, blueberry compote, chocolate sauce, caramel sauce, canned whipped cream, and sprinkles

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Buffet:

Spinach, mushroom, and Swiss frittata

Tomato, mozzarella, and basil frittata

Chicken apple breakfast sausage

Breakfast potatoes

Salad of arugula, radicchio, and fennel with roasted beets, orange segments, and champagne vinaigrette

Seasonal fresh fruit platter

Freshly baked mini muffins – morning glory, almond poppy

Freshly baked mini scones – coconut, orange pecan

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Beverage service:

Bloody Mary’s

Juice bar – orange juice, apple juice, cranberry juice

Sparkling wine – for Mimosa’s

Caffe Vita coffee – regular and decaf, and tea service

Paleo Anniversary Party

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Dinner buffet:

Tequila lime marinated tri tip with a cherry tomato balsamic relish

Berber spice rubbed chicken skewers

Minted green beans

Spinach and strawberry salad with fennel, toasted hazelnuts, rosemary, lemon juice, and olive oil

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Dessert:

Caveman cookies with sliced almonds, dried cherries, and chunks of dark chocolate

Birthday Party 

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Adult’s family style meal:

Spanish Tapas – Manchego, Marcona almonds, Spanish olives, sherried mushrooms, sauteed Padrón peppers, romesco dip, fig jam, and crusty baguette

Salad of mixed greens and arugula with picked red onion, sweet red bell pepper, and sherry vinaigrette

Paella alla Valenciana with saffron, peas, On Safari's Creole pork sausage, chicken drumsticks, calamari, white fish, prawns, mussels, and clams

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Kid’s family style meal:

Fresh vegetables (carrot sticks, cucumber spears, and broccoli florets), with house-made ranch dressing

Tortellini skewers with pesto dipping sauce

Pepperoni pizza

Cheese pizza

Fresh seasonal fruit salad

Retirement Party

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Buffet of heavy appetizers:

Fromager d’Affinois grilled cheese with hazelnut wine jam

Drunken goat grilled cheese with salami and basil

Hoisin smoked duck breast on a wonton chip with ginger and green onion

Berber spice rubbed chicken skewers

Ahi Poke in a cucumber cup

Devilled eggs with bay shrimp and jalapeno

Zucchini rollup with harissa, goat cheese, lime, mint, and pine nuts

Caprese skewers with fresh mozzarella, cherry tomatoes, and basil

Mango summer rolls with cucumber, carrot, avocado, beet, mango, Thai basil, mint, and a miso ginger sauce

House-made spreadable edibles, served with pita and crackers

  • Slightly curried roasted carrot spread

  • Minted pea hummus

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Dessert:

Quarter sheet cakes

  • White wine cake with lemon curd, fresh strawberries, and vanilla buttercream

  • Chocolate cake with chocolate Italian buttercream

  • Italian cream cake with coconut, pecans, and coconut cream cheese frosting

Boozy milkshake bar

  • Vanilla Whiskey

  • Chocolate Kahlua

  • Strawberry Limoncello

Plated Corporate VIP Dinner

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Appetizers:

Cod cakes with garlicky aioli

Hoisin smoked duck breast on a wonton chip with ginger and green onion

Stuffed mushrooms with spinach, leek, and sundried tomato

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Salad course:

Salad of mixed greens with caramelized fennel, roasted beets, toasted hazelnuts, and a tarragon vinaigrette

Macrina herbed rolls with butter

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Entrée:

Beef Braciole – a flank steak roulade filled with garlic, mint, and parsley, and simmered in a San Marzano tomato sauce

Creamy polenta

Sauteed broccolini with a squeeze of lemon

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Dessert:

Fruit and pound cake parfait – brown butter seared pound cake is topped with lemon curd, blueberry compote, and Chantilly cream

Weddings
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Weddings

Menu items are subject to availability based on seasonality

May require an onsite cook

Mediterranean Buffet 

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Dinner buffet:

Salmon with a citrus pistou

Aleppo pepper marinated bone-in chicken thighs

Mejadra – a sweetly spiced dish of lentils, rice, and fried onions

Roasted eggplant halves with za’atar, pomegranate seeds, and a buttermilk sauce

Greek salad

House-made hummus with pita bread

Backyard Wedding

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Appetizers:

Berber spice rubbed chicken skewers

Basil and prosciutto wrapped prawns

Zucchini rollups with harissa, goat cheese, lime, mint, and pine nuts

Beecher’s cheddar and Manchego with crackers

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Plated dinner:

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On the table:

Macrina rolls with butter

Salad course:

Northwest summer salad with fresh berries, goat cheese, toasted hazelnuts, mixed greens, and champagne vinaigrette

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Entrée course:

Tequila lime marinated tri tip with a cherry tomato balsamic relish

Salmon with a dill and pistachio pistou

Wild and brown rice pilaf

Sautéed green beans

Plated Meal

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Stationary appetizers:

Chicken Sosaties – a South African specialty of tender chicken marinated in apricot curry, skewered with onion and apricots, and grilled with an apricot curry glaze

Ahi Poke in cucumber cup

Balsamic glazed grilled seasonal stone fruit crostini with goat cheese

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Plated dinner:

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On the table:

Macrina rolls with butter

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Salad course:

Mixed green salad with roasted beets, fennel, toasted hazelnuts, rosemary, shaved parmigiana, and champagne vinaigrette

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Fish course:

Entrée sized sweet potato salmon cake on a bed of mixed greens with a light lemony aioli

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Entrée course:

Smoked herb crusted pork loin with a brandy-Dijon sauce

Olive oil smashed potatoes

Sautéed green beans

A Few of the Bride and Groom’s Favorite Places 

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Stationary appetizers:

Smorrebrod – a selection of open-faced sandwiches cut in thirds *Denmark*

  • Smoked salmon on house baked brown bread with crème fraiche, capers, shaved radish, and lemon

  • Roast beef on rye bread with pecorino, arugula, and truffle mayo

  • Hummus and avocado on wheat bread with hardboiled egg, sprouts, olive oil, and lemon

  • Half dried tomato with mozzarella and basil on sourdough with olive oil and balsamic

Chicken Satay skewers with peanut dressing *Thailand*

Briouats – phyllo dough pastry stuffed with spiced ground beef and lamb *Morocco*

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Dinner buffet:

Butternut squash and lentil tagine *Morocco*

Lemony couscous *Morocco*

Chicken souvlaki skewers *Greece*

Horiatiki salad with chunks of tomato, red onion, cucumber, bell pepper, kalamata olives, and feta *Greece*

Coconut rice and beans *Belize*

Fried plantains *Belize*

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Dessert:

Rababerjordbaergrod – rhubarb and strawberry compote with fresh whipped cream *Denmark*

Coconut black rice pudding with mango-mint salsa *Thailand*

Baklava *Greece and Morocco*

Chocolate rum truffles *Belize*

Italian Dinner 
 

Passed appetizers:

Grilled crostini with house-made lamb sausage, fig jam, and red onion

Lemon and bay marinated prawns with a sugar snap pea garnish

Caramelized three onion and three cheese rustic tart

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Family style first course:

Vegetable antipasto – cool roasted mushrooms, balsamic roasted red onions, roasted peppers, grilled marinated eggplant, grilled basil scented zucchini, and cumin roasted carrots

Focaccia with olive oil and balsamic

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Dinner buffet:

Chicken saltimbocca with prosciutto, fontina, sage, parmesan, and fresh mozzarella

Salmon salmoriglio - a delicate southern Italian sauce of lemon, olive oil, and fresh herbs

Fettuccine

San Marzano marinara sauce

Primavera vegetables – tomatoes, peppers, green peas, English peas, basil, tarragon, extra virgin olive oil

Wedding Brunch 

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Brunch buffet:

Frittata with seasonal vegetables, goat cheese, and fresh herbs

Crispy bacon

Assorted bagels with cream cheese

Lox with lemon and capers

Sliced cucumber, tomato, and onion

Croissants with butter and preserves

Seasonal fruit turnovers – apple, banana Nutella

Freshly baked muffins – morning glory, blueberry streusel

Seasonal fresh fruit platter

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Beverage service:

Bloody Mary’s

Mimosa’s

PNW Buffet

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Stationary appetizers:

Balsamic flank steak crostini with blue cheese spread

Devilled eggs with bacon

Caprese skewers with fresh mozzarella, cherry tomatoes, and basil

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Dinner buffet:

Entrée sized sweet potato salmon cake with a light lemony aioli

Pollo al Rosmarino – bone in chicken thighs roasted with lemon and rosemary

Wild and brown rice pilaf with apricots, golden raisins, walnuts, lemon, and fresh herbs

Minted green beans

Northwest summer salad with fresh berries, goat cheese, toasted hazelnuts, mixed greens, and champagne vinaigrette

Macrina rolls with butter

Pub Style Buffet 

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Passed appetizers:

House-made sausage rolls with our special spice blend, served with mango chutney

Caprese skewers with fresh mozzarella, cherry tomatoes, and basil

House-made potato chips, served in a paper boat

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Dinner buffet:

Sliders

  • Cheeseburger with cheddar, caramelized red onion, and tomato chutney, on a brioche bun

  • Chicken Bahn Mi with pickled carrot, daikon, cucumber, jalapeno, cilantro, and spicy mayo, on a potato bun

  • Reuben with sliced corned beef, swiss, sauerkraut, and Russian dressing, on a pretzel bun

Creamy mac and cheese

Roasted Mexican corn on the cob with chipotle infused butter, crema, cotija, and chili powder

Salad of greens with crunchy fresh vegetables and tarragon vinaigrette

Minted melon medley

Summer Fiesta 

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Stationary appetizers:

Grilled chicken skewers with red chili mole

Zucchini rollups with harissa, goat cheese, lime, mint, and pine nuts

House-made tortilla chips

Eric’s salsa’s – verde, rojo, and habanero

Fresh guacamole

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Dinner buffet:

Tacos Dorado with potato – our authentic take on a taquito

Street tacos

  • Barbacoa beef

  • Baked mahi mahi

  • Cumin roasted butternut squash

  • Corn tortillas

Toppings

  • Mild salsa rojo

  • Salsa verde

  • Diced onion and cilantro

  • Pickled jalapeno

  • Queso fresco

  • Shredded lettuce

  • Lime crema

  • Lime wedges

Mexican rice

Black beans

Spinach salad with jicama, pepitas, cotija, and honey lime vinaigrette

Fresh watermelon, mango, jicama, and cucumber, with lime and chili salt

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Dessert:

Mini cupcakes

  • Lime with tequila lime frosting

  • Chocolate with Kahlua chocolate buttercream

Coconut cream pie tartlets

Brigadieros (Brazilian fudge balls)

Vegan Italian Dinner 

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Stationary appetizers:

Vegan charcuterie, served with crackers and crusty bread

  • House-made vegan mozzarella

  • Cauliflower hummus

  • Slightly curried roasted carrot spread

  • Crudité of cucumber, celery, jicama, bell pepper, and radish

  • Marinated olives and artichoke hearts

  • Toasted pecans and shell on pistachios

  • Assorted dried fruit and grapes

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Dinner buffet:

Wild mushroom and vegetable ragu

Penne pasta with olive oil and parsley

Sauteed broccolini with lemon and a touch of chili flake

Salad of mixed greens with half dried tomatoes, capers, red onion, and lemony vinaigrette

A Vegan Spring Wedding 

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Appetizers:

Caprese crostini with house-made vegan mozzarella, tomato, and basil chiffonade

Eggplant rollup with vegan cream cheese and balsamic drizzle

Mango summer roll with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint, with miso-ginger sauce

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Family style dinner:

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On the table:

Focaccia, ciabatta, and herbed baguette with olive oil and balsamic dipper

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Entrée:

Portobello mushroom stack with cannellini bean puree, roasted peppers, sautéed onion, eggplant, and a tomato coulis

Fettuccine primavera with seasonal vegetables and fresh herbs

Heirloom tomato salad with fennel, peppers, and fresh herbs

Baby kale salad with lemon, olive oil, and house-made croutons

Auctions
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Auctions

Menu items are subject to availability based on seasonality

May require an onsite cook

Non-Profit Auction 

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Passed appetizers:

Mini grilled cheese and tomato soup

Grilled pear on pecorino with a drizzle of honey and fresh thyme

Oyster shooter with horseradish cocktail sauce

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Plated dinner:

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On the table:

Macrina rolls and breads with butter

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Salad course:

Baby kale salad with roasted butternut squash, pickled onions, pepitas, lime vinaigrette, and a drizzle of tahini

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Plated main course:

Land – Carlton Farms pork tenderloin with brandied apples and raisins

Sea – Baked salmon with a topping of parsley, oregano, garlic, olive oil, anchovy, and lemon

Earth – Eggplant Parmigiana

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Sides for all:

Brown and wild rice pilaf with vegetables

Broccolini sauteed with olive oil, salt, pepper, and a hint of lemon zest

School Auction #1 

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Passed appetizers:

Thai butternut squash soup with coconut (in a chimney cup)

Mini lemongrass chicken meatballs with ponzu sauce

Zucchini rollup with harissa, goat cheese, mint, lime, and toasted pine nuts

House-smoked salmon, whipped cream cheese, and red pepper jelly on a cracker

Slightly curried devilled eggs

Bacon topped devilled eggs

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Plated dinner:

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On the table:

Assorted breads with butter

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Salad course:

Salad of greens with crisp apple, candied walnut, blue cheese, and apple cider vinaigrette

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Plated main course:

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Meat option

  • Berber spiced rubbed whole chicken pieces

  • Lentil and rice pilaf with a crunchy onion garnish

  • Medley of tri-colored baby carrots and broccolini tossed in olive oil, salt, and pepper

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Vegetarian option

  • Vegetable terrine, layered with cauliflower, butternut squash, and a puree of spinach, with a drizzle of marinara

  • Pilaf of rice and vegetables

  • Medley of tri-colored baby carrots and broccolini tossed in olive oil, salt, and pepper

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Vegan option

  • Roasted acorn squash stuffed with a lentil and rice pilaf, with a drizzle of marinara

  • Medley of tri-colored baby carrots and broccolini tossed in olive oil, salt, and pepper

School Auction #2 

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Passed appetizers:

Mini mac n’ cheese boat

Tomato soup with a cheese straw

Assorted devilled eggs

  • With bacon

  • With smoked salmon and everything bagel toping

  • With truffle salt

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Plated dinner:

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On the table:

Assorted breads with butter

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Salad course:

Salad of frisee, radicchio, arugula, and baby kale with caramelized bosc pears, blue cheese, slightly curried walnuts, and white balsamic vinaigrette

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Plated main course:

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Meat option

  • Bon Ton chicken – our southern style fried chicken

  • Skin on red mashed potatoes with gravy

  • Medley of baby multicolored carrots

  • Broccolini with a hint of lemon

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Vegetarian option

  • Vegetable lasagna with San Marzano marinara and bechamel

  • Medley of baby multicolored carrots

  • Broccolini with a hint of lemon

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Vegan option

  • Seasonal stuffed vegetable with quinoa

  • Medley of baby multicolored carrots

  • Broccolini with a hint of lemon

School Auction #3

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Passed appetizers:

House-smoked trout on brown bread with lemon caper butter

Northwest salad in endive with grapes, apples, celery, onion, and blue cheese

Eggplant caponata tartlet in a phyllo cup

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Plated dinner:

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Meze on the table:

Hummus

Matbucha, a cooked ‘salad’ of roasted tomatoes and peppers

Spiced roasted chickpeas

Warm pita

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Plated main course:

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Meat option

  • Baked cod with a lightly scented saffron tomato sauce and toasted almonds

  • Couscous with cumin, coriander, and a touch of cinnamon

  • Roasted zucchini, fennel, butternut squash, kohlrabi, and carrots

  • Lemon scented broccolini

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Vegetarian option

  • Falafel vegetable patty with a lightly scented saffron tomato sauce and toasted almonds

  • Couscous with cumin, coriander, and a touch of cinnamon

  • Roasted zucchini, fennel, butternut squash, kohlrabi, and carrots

  • Lemon scented broccolini

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