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Featuring seasonal fresh, marinated, pickled, roasted and/or grilled veggies with housemade aioli.
Local artisan cheeses, Freddy Guys hazelnuts, olives, local fruit conserves and chutneys, baguette and housemade crackers.
Grilled baguette and focaccia slices served with your choice of three spreads: local mushroom; olive and fig tapenade; pea pesto with Brindisi; white bean and rosemary; or creamy s
Organic chickpea, lemon and mint spread served with marinated feta, fresh and pickled veggies, capers, olives and grilled pita.
Delicious chef’s choice mini sandwiches featuring local meats, cheeses, our housemade condiments and pickled veggies on a variety of Grand Central breads. Two mini sandwiches per
Italian-inspired, roasted garlic, olive oil, anchovy, smoky paprika and cream cheese spread with green olives and grilled baguette.
Assortment of cured meats, rillettes, olives, pickled veggies, sun-dried tomato and roasted garlic pesto, housemade crackers and baguette.
House-smoked local salmon mousse, Rogue Creamery blue cheese, candied Oregon hazelnuts, pickled local beets and baguette.
Assorted Willamette Valley cheeses melted with local Riesling and served with crusty bread and seasonal fruit and veggies. Extra: Add grilled sausages.
Your choice of three from the following: rosemary and garlic marinated local lamb; lemon and herb marinated local chicken breast; caraway and cumin local beef tenders; soy and ging
Chilled shrimp with classic cocktail sauce, mussels with sauce verte, house-smoked local salmon on housemade cracker with tomato chutney and Gina Marie cream cheese.
Wedges of Spanish tortilla—thinly sliced potato layered with onion, garlic and egg—served with Romesco sauce, olive tapenade montaditos, pickled Spanish anchovy and parsley pes
Garlic, mint and oregano grilled local chicken or lamb skewers with lemon tahini dipping sauce, housemade hummus, marinated Kalamata olives, roasted peppers, pepperoncini, marinate
(full-serve events only) Choose from our list of local and delicious choices:
Local beef burger with white cheddar, bacon and garlic aioli; local lamb and feta burger with tzatz
Fresh salad rolls with house-smoked salmon or tofu with chili lime sauce; crispy chicken wontons with minted vinegar dipping sauce; Togarashi-spiced pork meatballs with five-spice
Mini desserts, minimum 4 dozen
Meatballs made with local pork and Asian spices and served with lemon soy aioli.
Local potatoes (or yams in season) sliced into wedges and roasted. Served with lemon parmesan aioli.
Mini roasted potato cups filled with sour cream, cheddar cheese, bacon and chives.
Local ground bison cooked with peppers and tomato and served on mini brioche buns.
Local mushrooms stuffed with housemade beef meatloaf.
Mini biscuits filled with pieces of Olympia Provisions hot dog and pickled mustard seeds.
Fried chickpea cakes with lemon tahini dipping sauce.
Our cheese gougeres filled with bacon and sliced Beecher’s cheddar with our housemade tomato chutney.
Braised local beef brisket with pickled beet horseradish mayo with Willamette Valley dill Havarti.
Locally-made mortadella, griddled and skewered with grilled lemon pieces and fresh mozzarella.
Housemade marshmallows, plain or our current flavor, served with chocolate sauce and graham cracker crumbs on the side.
Ours features Beecher’s cheddar and combines other supporting players. Served in individual cups with crispy breadcrumb topping.
Mini pies, made with either local chicken breast or tender local beef, with carrots, celery and onions.
Mini croissants filled with sliced ham, smoked gouda and maple mustard.
The classic, made with mayo and local cheddar and served with grilled bread and fresh veggies.
Locally-brewed beer and Beecher’s cheddar melted to perfection and served with mini housemade pretzel bites (and/or mini OP hot dog bites).
With fromage blanc and local seasonal fruit chutney.
With Truitt Brothers chickpea puree with mint, lemon and feta.
Crisp organic polenta box filled with seasonal tapenade. (Can be vegan.)
Pastilla: Moroccan-inspired with local chicken, almond and cinnamon; Borek: Feta, herbs, honey, pistachio and lemon; Tiropita: Greek-inspired with feta and spinach
Local chicken grilled and served with lemon tahini garlic sauce, chimichurri or romesco.
Poached in court bouillon and served with seasonal housemade ketchup or classic cocktail sauce.
Your choice of house-smoked PNW salmon or tofu with cilantro, mint, Asian pear, carrot and cucumber with sweet chili dipping sauce.
Local chicken breast pounded thin, rolled and stuffed with our seasonal filling. Served sliced on a crostini with fresh herb aioli.
Ancho-braised beef, chicken, or black bean filling with mole or chile verde dipping sauce.
The best of the season, served in a demitasse cup or shot glass, depending on season, with herb garnish.
Local rosemary-roasted potatoes with local herb- and garlic-marinated grilled beef served on a skewer with housemade steak sauce.
Housemade buttermilk biscuits filled with tarragon chicken salad with apricots and almonds.
Marinated and grilled and served on a five spice wonton crisp with ginger edamame pesto.
Locally-made cheese tortellini, marinated ciligene mozzarella and seasonal vegetable with basil.
Beecher’s white cheddar, havarti and tomato chutney on mini brioche.
Housemade rillettes on Little T’s spelt toast with house pickles and whole grain mustard.
Served on housemade pumpkin seed crackers.
Turmeric-marinated tofu seared and served on a skewer with dill turmeric sauce.
Roasted mini potato with housemade Romesco and pimenton aioli. Can be vegan.
Honey lavender-glazed salmon on a skewer, served with Meyer lemon marmalade.
With sautéed cremini mushrooms, thyme and garlic
On shredded carrot pancake. (May be subject to market fluctuation)
House-smoked salmon with goat cheese, tomato chutney and scallions on housemade crackers.
Albacore tuna loin seared and sliced and served with a mustard miso sauce on a star anise wonton crisp or jasmine rice cake.
Dungeness crab with spicy remoulade or caper dill aioli. (May be subject to market fluctuation.)
Local beef seared and sliced and served on a garlic crostini with Mama Lil’s pepper aioli.
Local pork braised with either housemade bbq sauce, or with mojo, and served on a mini bun with citrus cabbage and house-pickled veggies.
Local chicken cooked slowly in chicken fat, crisped and served on duck fat-roasted cornbread with local cherry jam.
Light delicious shredded carrot roulade filled with fromage blanc and seasonal vegetables.
In season vegetables, roasted to perfection with extra virgin olive oil, fresh herbs and sea salt.
Twice cooked Potatoes, smashed and roasted with garlic and rosemary to crisp.
Local organic greens with seasonal vegetables and balsamic vinaigrette. Add goat cheese for an additional charge.
Organic polenta made with butter and cheeses, cut in wedges and roasted.
Lundberg Farms blend of local wild and brown rices, cooked with aromatics, mushrooms and herbs.
Local Russets whipped with either extra virgin Arbequina olive oil or with cream and butter.
Local red potatoes, capers, shallots, tarragon and red wine vinaigrette.
Organic baby potatoes and/or fingerlings roasted in olive oil with garlic and herbs.
Organic baby spinach with crisp bacon, Rogue Creamery blue cheese, roasted seasonal fruit and balsamic vinaigrette.
With organic lemon, olive oil and shaved Willamette Valley Brindisi cheese.
Organic Arborio risotto made with Willamette Valley Fontina, formed into a cake and seared.
Leaves of romaine, Parmesan and croutons with classic Caesar dressing with anchovy, garlic, lemon and olive oil.
All Hot Lunches come with Mixed Green Salad with seasonal vegetables and vinaigrette and choice of dessert. Real plates, silverware and napkins provided at no extra cost.
Chocolate chip, oatmeal raisin, ginger molasses.
Decadent and delicious.
Moist and butterscotch-y.
Mildly spicy, served with citrus whipped cream on buffets.
Our famous crisp bar features the best of what’s in season with a shortbread crust and oat crisp topping.
Organic lemon and shortbread crust.
Herb-marinated local chicken breast, pounded thin, seared and served sliced with house-preserved lemon caper butter sauce or seasonal sauce.
Sauté of local mushrooms, leeks and thyme with an egg and cream custard, baked in a pastry crust.
Local vegetables and green garbanzos wrapped in phyllo and served with romesco sauce.
Marinated mushroom stuffed with white beans, quinoa, vegetables and cheese and served with seasonal sauce. (can be vegan)
Chickpea flour cooked with herbs, cut into cakes and sautéed.
Served with local vegetables and organic tomato coulis.
Creamy polenta layered with seasonal veggies and served with our housemade tomato sauce.
Marinated with garlic and herbs and grilled. Served sliced with your choice of romesco sauce, horseradish cream, chimichurri or salsa verte.
Local pork loin marinated and roasted and served with whole grain mustard pan sauce with seasonal stone fruit, apples or dried Italian plums.
Local skin-on chicken breast, marinated in garlic and herbs and pan seared. Served with seasonal sauce.
Marinated in garlic, sumac and herbs. Grilled and served on skewers with skordalia sauce or lemon tahini sauce.
Local beef rubbed with cracked cumin, caraway seed and black peppercorns. Grilled and sliced and served with Pinot Noir butter, Korean marinade or chimichurri.
Local chicken pounded thin and rolled and filled with sage, fontina and seasonal greens and served with either pan sauce or balsamic reduction.
Local fish rubbed with Berbere spices and roasted. Served with house-preserved lemon caper butter sauce.
Local fish served with our roasted red onion vinaigrette.
Local pork chop stuffed with goat cheese and seasonal greens and served with seasonal housemade chutney.
Local beef pounded thin, rolled and stuffed with herbs, spinach, greens and cheeses and simmered until tender in our house tomato sauce. Served sliced.
Local salmon filet, grilled or pan-seared and served with dijon cream, sauce verte or other seasonal sauce.
Either lemongrass ginger or red wine-braised local short ribs,
braised till meltingly tender and served with their braising juices.
Herb-marinated and seared. Served with red wine butter sauce, lemon pan sauce or sauce verte. (in season)
With shortbread crust, organic lemon and crème fraiche.
Layered with organic lemon curd.
Served in ramekins, with choice of seasonal fruit and an herbed shortbread cookie.
Seasonal fruit wrapped in a flaky buttery crust with spiced cream.
Flourless chocolate cake with rich ganache topping and fruit in season.
Buttery shortcake with seasonal fruit filling and whipped cream.
Seasonal fruit compote with oat, brown sugar and butter topping. Served with whipped cream.
Rich and chocolatey with whipped cream and housemade cookie;or with toasted meringue and graham tuille.
With seasonal cream filling and powdered sugar.
With pastry cream and seasonal fruit topping.
With chocolate ganache and shaved chocolate.
With cream filling, citrus syrup and seasonal fruit.
Just as rich as the full-size, but just a bite at a time!
Individual seasonal fruit pies with crumb topping.
The Artemis Brownie doused in Grand Marnier syrup with candied orange garnish.
Assorted flavors. Please ask for current assortment.
Nutty caramel filling on a shortbread crust.
Assorted Mini Desserts (2 per order)
Creamy polenta baked with seasonal vegetables and served with housemade tomato sauce.
Beecher’s cheddar and caramelized onions with fresh summer and/or organic tomatoes baked in a flaky crust and served with arugula salad.
Brioche bread pudding with cinnamon and raisins. Served with organic maple syrup.
Local and organic ingredients or classic quiche Lorraine.
Mini pancake puffs served with organic lemon curd.
In season only.
Mini sandwiches to include house-smoked salmon with dill, capers and cream cheese; English cucumber, watercress and lemon; and radish, butter and local sea salt.
Poached in a court bouillon, chilled and served with seasonal organic house ketchup or classic cocktail sauce.
Housemade buttermilk biscuits filled with tarragon chicken salad with apricots and almonds or with local bacon and maple butter.
Potato pancakes made with local Yukon golds and served with housemade applesauce and sour cream.
Build-your-own, featuring our mix made with organic tomato juice, horseradish, hot sauce and Worcestershire sauce, with local vodkas with pepperoncini, stuffed olives, house pickle
Local sparkling wine and organic orange juice.
Portland Roasting coffee and Numi teas served with organic cane sugar and half-and-half.
Organic orange, grapefruit or apple cider. Serves 8-10.
1.5 pieces of miniature breads for each person.
Freshly baked plain and chocolate mini croissants. 1.5 pieces per person.
Filled with seasonal organic veggies and cheeses.
Locally-made assorted bagels served with cold-smoked NW lox, Gina Marie cream cheese, capers, sliced onion and lemons.
Locally-made honey yogurt, housemade granola and local fruit parfaits served in compostable corn plastic tumblers. (Deconstructed for an additional charge)
Fried cage-free egg, NW ham and Beecher’s cheddar on ciabatta roll with lemony hollandaise. Can be vegetarian.
Scrambled cage-free eggs, local bacon, Beecher’s cheddar rolled in an organic whole wheat tortilla. Housemade salsa on the side. Can be vegetarian.
Scrambled cage-free eggs, local black beans, Beecher’s cheddar, housemade chicken sausage crumbles, whole wheat organic tortilla. With sour cream and housemade salsa on the side.
Ingredients vary with the season. Please inquire.
With house-smoked local salmon, mushrooms and Willamette Valley Chive Havarti.
Served with organic maple syrup. Add fresh berries, roasted pears, cinnamon apples or caramelized bananas, as available. $1.00.
Cage-free eggs with seasonal veggies and local cheeses. Please inquire. (add meat for an additional charge)
Local brown and wild rice, whole organic oats and quinoa, slow cooked with cinnamon and organic maple syrup. Served with milk or soy milk and local, seasonal fresh or dried berries
Local potatoes, roasted with fresh seasonal herbs. With organic ketchup on the side.
Portland Roasting coffee and Numi teas with organic cane sugar and half-and-half.
Orange, grapefruit, or apple cider. Serves 8-10.
5 gallons with compostable corn plastic tumblers.
*Contains raw egg.
**Beef, lamb, tuna and salmon are cooked to just how we like it!
+Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness