HOLIDAY PARTY CATERING MENU
HORS D’OEUVRES
Artisan Cheese, Salami and Fruit
artisan cheeses, molinari salami, olives, dolmas, marcona almonds, artisan crackers, sliced baguette,
fresh melons, berries, pineapple and red grapes 3.50/pp
Vegetable Crudite
colorful assortment of crisp vegetables served with spinach artichoke dip 2.00/pp
Smoked Salmon Canapes
alder smoked salmon spread topped with fresh dill on pumpernickel squares 2.00/pp
Vegetable Spring Rolls
served with peanut dipping sauce 2.00/pp
Pancetta Wrapped Dates Stuffed with Manchego Cheese 2.00/pp
Butternut Squash, Ricotta and Sage Crostini 2.00/pp
Grilled Tenderloin Steak Crostini
with chimichurri sauce or horseradish aioli 2.50/pp
Mini Crab Cakes
served with wasabi aioli 2.50/pp
Gougeres
savory cheese puffs with applewood smoked bacon and chives 2.00/pp
Stuffed Cremini Mushrooms
with fennel, sun dried tomatoes, garlic, gorgonzola and basil
or with caramelized onion, applewood smoked bacon and gruyere 2.00/pp
Spinach and Goat Cheese Tartlets 2.00/pp
Blue Cheese, Bacon and Local Pear Focaccia 2.00/pp
SALADS
30.00 serves 10 | 55.00 serves 20 | 80.00 serves 30
Northwest
mixed greens with sliced local pear, blue cheese, candied hazelnuts and dried cranberries
served with balsamic vinaigrette
Pomegranate, Fennel and Orange
mixed greens with sliced fennel, red onion, orange wedges and pomegranate seeds.
served with orange pomegranate dressing
Roasted Beet
roasted beets tossed with sliced fennel, orange wedges, goat cheese, extra virgin olive oil, salt and pepper
MAIN ENTREES
Whole Grain Mustard and Honey Glazed Wild Sockeye Salmon 8.00/pp
Sliced Beef Tenderloin with Port Sauce 8.00/pp
Pork Tenderloin with Local Pears and Shallots 8.00/pp
Chicken Piccata
pan seared chicken breast filet with white wine sauce topped with capers 8.00/pp
Cuban Pork
braised pork served with black beans and rice. 8.00/pp
Penne with Butternut Squash
penne with roasted butternut squash, wild mushrooms, baby spinach and alfredo sauce 8.00/pp
Herb Rotisserie Chicken
draper valley farm chicken brined with herbs and black peppercorn. 13.00 serves 4
Bolognese Lasagna
traditional meat lasagna layered with ricotta, marinara and bolognese sauce topped with mozzarella and
parmesan cheeses. 40.00 serves 8
Vegetable Lasagna
spinach and mushroom duxelles layered between pasta sheets with marinara and béchamel sauces,
topped with mozzarella and parmesan cheeses. 40.00 serves 8
Chicken Enchilada
layers of all natural chicken with green tomatillo salsa, cheddar and monterey jack cheeses
and corn tortillas. 40.00 serves 8
SIDES
30.00 serves 10 | 55.00 serves 20 | 80.00 serves 30
Roasted Root Vegetables
caramelized with balsamic vinegar and brown sugar
Mashed Potatoes
plain, garlic or basil
Roasted New Potatoes
red and yukons tossed with rosemary, olive oil, salt+ pepper
Creamy Polenta
with wild mushrooms and bacon
Quinoa
white and red quinoa with dried cranberries and fresh herbs
Moroccan Couscous
couscous made with chicken stock, cumin and saffron, tossed with butternut squash, zucchini, carrots, onions
Rosemary Orzo
orzo pasta with extra virgin olive oil and fresh rosemary
Ginger Cilantro Rice
jasmine rice with ginger, green onion and fresh cilantro oil
ACCOMPANIMENTS
Artisan breads
Basket of rosemary loaf, multigrain loaf and cranberry-walnut thyme focaccia
served with extra virgin olive oil or butter .75/pp
SWEETS
Platter of mini artisan cookies, french macaroons, brownie bites, blissful delights, lemon and pecan bars.
30.00 serves 10 | 55.00 serves 20 | 80.00 serves 30 [three pieces pp]
Pies
Apple | Apple with Huckleberries | Bumbleberry | Cherry | Marionberry | Peach | Peach with Huckleberries | Strawberry Rhubarb | Triple Berry | Rhubarb Raspberry | Pumpkin | Pecan | Pumpkin Pecan 22.00 each, serves 8-10
TERMS
10% gratuity is added to all catering orders. Order must be reserved at least one week prior to event date.
DELIVERY
15.00 – Hood River Area; 25.00 – Odell, Parkdale, Bingen, White Salmon and Underwood
