Sample Menus Below are actual menus of recent events
Buffet Menus:
1. Swordfish and leek pate in a tomato-saffron aspic Asian chili gingered eggplant 3 layer cheese torta with pesto and sun dried tomatoes Homemade Italian breads and pepper crackers Warm carmelized onion and parmesan cheese tart Vietnamese salad rolls with shrimp and peanut dipping sauce Fresh fruit platter, curried walnuts Cookie assortment
2. Summer luncheon menu The Tunisian Sandwich, build your own from the following items -Semolina pocket bread (homemade) -Harissa sauce (hot pepper and garlic sauce) -Yukon gold potatoes with lemon and olive oil -carrot salad with garlic and lemon -michiwaya (roasted pepper and onions salad) -grilled tuna -brined lemons -tomatoes -capers -pitted olives -hard boiled eggs Served with a cup of Tan Abour: cold cucumber and yogurt soup with mint & dill Cookie assortment
3. Grilled eggplant with fresh mozzarella and balsamic dressing with fresh basil and cherry tomatoes Skewered lamb with a garlic and lemon marinade Stand up Caesar salad with imported parmesan cheese Vegetable platter with cucumber dill dip Pinwheel chicken with proscuitto and spinach Shrimp with ginger-chili-cilantro sauce Polenta squares with goat cheese and balsamic vinegar Parmesan chive breadsticks with chive cheese dipping spread Potato foccacia with fresh rosemary French apple tart with Calvados Shortbread cookies
4. Fresh two bean hummus with crackers plus eggplant spread Fresh, homemade Challah; a golden soft egg bread Fresh corn chowder with chopped tomato & chive garnish Fresh Alaskan wild salmon in a brioche crust with a mushroom & onion filling served with two sauces: tomato & scallop sauce Fresh green beans Butter lettuce and citrus salad with orange vinagrette & flowers Dacquoise, hazelnut & chocolate dessert Fresh fruit platter and chocolate truffles
5. Warm Lamb-lemon-chili turnovers Homemade Bread and Lavosh crackers served with three different spreads: -Warm mushroom-goatcheese-sage spread -Sweet and hot pepper and walnut spread -Eggplant spread Vietnamese Salad roll with peanut sauce (vegetarian) Orzo salad with carrots, raisins, pine nuts & orange-ginger dressing (vegetarian) Curried chicken skewers with peanuts and cilantro Celery root salad in brussel sprout leaves Italian marinated shrimp Fresh fruit platter Boat tartlets with chocolate, caramel and flecks gold Round tartlets with lime curd and mango Spice molasses cookies & sesame Pumpkin cheesecake & rum Vanilla shortbread, chocolate espresso shortbread Rice pudding cake with sour cherries
5. Salmon with a mango salsa sauce on the side Tuna Carpaccio with lemons, olive oil, capers, shallots, olives Vietnamese chicken and cabbage salad with shrimp chips Lamb skewers with rosemary and garlic Orzo pasta salad with parsley, basil, and feta cheese, tomatoes Tan Abour, cold cucumber and yogurt soup with mint & dill Vietnamese salad rolls with shrimp & peanut sauce Homemade breads with three spreads: -Artichoke and olive -Turkish pepper & walnut -Butter Lemon meringue mousse cake with fresh berries and raspberry-strawberry sauce
6. Bruschetta with tomatoes and basil Smoked salmon mousse on cucumbers Boneless lamb in a rosemary, garlic, lemon marinade on the barbecue Homemade Italian breads plain and rosemary, butter Caesar salad with imported parmesan cheese White beans with corn, walnuts, and fresh sage Roasted potatoes, peppers, and onions with garlic and thyme Fresh fruit platter Wedding cake: passionfruit mousse with rum, 3 layers Strawberries dipped into chocolate
7. Slow-smoked pork sandwiches on potato rolls with mustard sauce Asian pasta salad with vegies and black sesame seeds Fresh Washington Chicken legs and thighs marinated and grilled Fresh fruit platter Fresh green beans with a tarragon, garlic and walnut dressing Homemade Italian breads, butter Fresh onion, cheese, and tomato tart Lemon mousse cake with fresh blueberries and a strawberry/raspberry sauce
8. Crab and cucumber hors d’oeuvres Warm quesadillas with leeks, goat cheese, and salsa Homemade Italian breads and giant lavosh crackers served with two spreads: -Homemade cheese torta with & Italian breads -Eggplant spread Slow-smoked pork sandwiches on potato rolls with mustard sauce Grilled marinated flank steak Mashed Yukon Gold potatoes with roasted garlic and chipotle chilis served in peppers Mashed sweet poatoes with chipotle chilis in roasted peppers (some plain potatoes on request) Roasted walla walla sweet onions with fresh rosemary and balsamic vinegar Fresh fruit platter Corn and black bean salad with tomatoes and cilantro Mixed cabbages salad with lime dressing and pine nuts Birthday Cake of rice pudding with dried cherries and chocolate Haymarket Switchel punch (non alcoholic)
Menus for a sit-down meal:
1. Polenta squares with old balsamic vinegar and goat cheese Homemade rosemary olive crackers and Italian Bread Wild & domestic mushroom soup with sherry Deboned quail stuffed with spinach and served with a port and fig sauce Mixed wild and assorted rices with currants and toasted pecans Roasted delicata squash with a lime chipotle butter Hazelnut praline and chocolate cake with Frangelico and caramelized hazelnuts
2. Passed celery root and mustard salad stuffed romaine hearts Warm risotto bites with 3 cheeses and mushrooms Fresh dungeness crab mounds surrounded by gaspacho sauce with fresh avocado Homemade Italian breads with herb butter Fresh salmon with sorrel sauce, garlic and leek mashed potatoes green beans with fresh tomatoes Pear and cranberry tarts with creme fraiche
3. Asparagus custard served in egg shells with shrimp topping risotto with kabocha squash, onions and garlic Homemade Italian breads with butter Deboned fresh free range chicken stuffed with mushrooms, goatcheese & fresh sage Broccoli rabe with garlic Pumpkin rum mousse served in hollowed out baby pumpkins with cookies on the side
4. Fresh homemade Italian breads with three different spreads: -gorgonzola pistachio cheesecake -Artichoke spread Picholine tapenade Gingered squash and apple soup with chive and cream garnish Grilled fresh salmon marinated in an applecider, garlic, and soy Japanese rice with shitake and chanterelle mushrooms Roasted vegetables, eggplant, bell peppers multi colored, onions, zucchini, carrots Plum and almond tarts with whipped cream and nasturtiums
5. Leek and goatcheese tarts with fresh thyme Italian eggplant caponata Homemade Italian breads Fresh free range chicken breasts stuffed with apples and onions, wrapped in cabbage and cooked with an apple cider sauce served with couscous and steamed asparagus Dessert plate with 3 chocolate assortment: -White chocolate & coconut mini custard -Bittersweet chocolate and nut torte -Milk chocolate coffee mousse tower with kahlua
6. Cold vegetable terrine, spinach, turnip, carrot, mushroom with a red pepper sauce Homemade crackers, corn and chili plus Italian with rosemary & olive oil Freshly roasted duck with a hoisin-onion sauce for dipping Spaghetti squash with garlic and imported parmesan cheese Roasted new potatoes with olive oil and herbs Ice cream bomb composed of coconut rum ice cream and passion fruit sorbet Homemade chocolate truffles assortment
7. Cold mussels in a 3 pepper vinaigrette Homemade Italian breads with eggplant spread with onions and tomatoes, or butter Roasted Fresh marinated boneless leg of lamb with mustard, garlic, and lemon Roasted new potatoes with rosemary and garlic Broccoli with sake & sesame seeds Mixed greens salad with fresh pomegranates and balsamic dressing Cookie cups filled with lemon and blueberry mousse