Sample Catering Menus

Brunch

Northwest Eggs Benedict with Smoked Salmon
Spinach & Sausage Quiche
House-Made Scones & Muffins
Fresh Berries & Fruit
House-Made Granola & Greek-Style Yogurt
Peach Frangiapane Torte
Coffee & Tea Service

Informal Garden Party

Caprese Salad Skewers
Selection of Mini Brioche Sandwiches
Smoked Duck with Seasonal Fruit Chutney
Portobello Mushrooms and Pesto
Island Lamb Burgers
Cheese-Stuffed New Potatoes
Grilled Veggie Kabobs
Brownie Bit Ice Cream Sundaes
Non-Alcoholic Sparkling Beverages

Buffet Dinner

Fruit & Cheese Plate
Scallop Cakes with House-Made Aioli
Salmon Mousse Canapes
Lopez Island Beef Tenderloin with Italian Salsa Verde
Sesame Encrusted King Salmon
Lavender Scented Roasted Fingerling Potatoes
Seasonal Green Vegetable
Island Greens Salad
House-Made Bread & Butter

Formal Plated Dinner

Passed Appetizers
Bite-sized Cucumbers Stuffed with Dungeness Crab
Baby New Potatoes Stuffed with Caramelized Onions & Fontina Cheese
Bruschetta with Olive Tapenade & Quail Croft Farms Goat Cheese
Brushchetta with Serrano Ham & Fresh Figs
Mini Risotto Balls

Salad
Mixed Spring Greens with Black Olives, Toasted Pignoli & Shaved Pecorino Romano tossed with a Balsamic Vinaigrette
Bread Basket; served with a selection of House-Made Breads & Whipped Butter

Entrée
Osso Bucco with Gremolata on Wild Mushroom Risotto
or
Stuffed Petrale Sole with Ricotta Cheese, Caramelized Onions & Spinach
Topped with a Roasted Red Pepper Sauce on a Celeriac Purée

Dessert
Petit Fours
Mini Cannoli
Mascarpone Cheesecake with Hazelnut Mousse
Slivered Almond Cookies

Tea & Coffee Service