Menus

See above links for details and pricing of items listed below. Hors D'oeuvre Platters Delicate Bite-Sized portions of various delectables. Designed to be either self served or passed around. Both Hot and Cold Hors D'oeuvres are available, as well as vegetarian options.

Appetizer Platters

Cold Appetizer Platters include servings of fresh fruit and vegetables, deli meat and/or seafood.

Hot Appetizer Platters includ skewers/kabobs, grilled vegetables, stuffed mushroom and/or warm crab and artichoke dip, as well as other delightful items to please your palate.

Entrees and Sides

Chef Jason Rendon has perfected a unique and satisfying blend of Northwest Cuisine with European influence. Entrees listed are just a sampling of what is available. Please remember that menus and entrees are customizable and can be altered to suit your tastes. Please contact us regarding pricing specifics and/or quote.

Box Lunches

A fine selection of box lunches are available for you to choose from. Each box lunch includes your choice of available sandwhich, fresh seasonal fruit, mixed green salad w/tomato-basil viniaigrette, cookie, soft drink or water.

Sample Dinner Menu

Serving Styles

Choose one or a combination of the listed serving styles for your event.

American Service

Each table is waited upon by a server who takes the order from a menu and brings the food to the table. The table is then cleaned by a dining room attendant.

French Service

There are two waiters; a captain and a waiter. The captain takes the order, does the tableside cooking and brings the drinks, appetizers, entrees and desserts to the table. The waiter serves bread and water, clears each course, crumbs the table and serves coffee.

Buffet Service

Diners generally serve themselves or are served by staff assigned to specific areas of the buffet.