Fall Menu

Hors D’oeuvres

Cheeseboard
Featuring Three Gourmet Cheeses from WA creameries
Roasted Hazelnuts, Basil Crostini & Locally Grown Fruits

Sirloin Steak Skewers
Wrapped w/ Gorgonzola and Bacon
(100 ct)

$350 flat fee for Hors D’oeuvres*

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Dinner Buffet

Locally Grown Greens
w/ Bleu Cheese, Pears, & Spiced Walnuts
in an Apricot Nectar Dressing

Beet, Fennel and Jicama Salad
w/ Endive and Tomatoes, in a Hazelnut Lime Dressing

Locally Grown Purple, Red and Gold Fingerling Potatoes
Rolled in Fragrant Thyme, Baked to a Golden Brown

Pork Tenderloin
Chargrilled with a Mustard & Tarragon Marinade

Vegetarian Polenta Gratin w/ Swiss Chard and Mushrooms
Spiced with Thyme & Nutmeg, Layered with a Creamy Parmesan Sauce
(Alternatively, choose Grilled Chicken Skewers with a Hot Spice Rub {cumin, coriander, paprika, chili powder, & cinnamon})

Served w/
Asiago, Kalamata Olive, & French Baguette Breads
& Butters

$45 per person plus gratuity for parties over 100 guests*
$60 per person plus gratuity for parties under 100 guests*
(price inclusive of servers)

* All Prices Reflect 2009 Pricing