Passed Hors d’Oeuvres
~Crispy Rock Shrimp Cakes with Coconut Curry Sauce~
~Savory Mushroom Caps with Fresh Herbs and Parmesan Cheese~
~Seared Ahi Tuna on Cucumber Rounds with a dash of Wasabi Crème~ Salads
Oregon Blue Cheese Salad
with Mixed Organic Greens tossed in a Raspberry Vinaigrette
with Spicy Pecans and Red Flame Grapes
Tossed Green Salad
with Hazelnuts, Creamy Feta Cheese Dressing,
and Crispy Sweet Potato Garnish
Wild Rice Salad
with Roasted Hazelnuts, Orange Zest and Green Onions Entrées
Grilled Pacific Salmon
with a Sweet Chili-Garlic Glaze
Pan Roasted Halibut
gratineed with Fresh Basil Pesto,
Sun dried Tomatoes, and Feta Cheese
Roast New York Strip
topped with Grilled Onions and Bleu Cheese,
and sauced with a Pancetta/Bourbon Demi-Glaze Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
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