Full-service Catering     •     Event Planning     •     Bar     •     Décor


Winter Hors d'oeuvres

Twice Baked Creamer Potatoes 
with white cheddar, scallion and crème fraîche

Calmyrna Fig and Kalamata Olive Tapenade with Goat Cheese on Crostini

Apple Quince Chutney and Rogue Creamery Blue Cheese Toast

House-smoked Salmon Pizzeta
with yukon gold potato, onions, capers and crème fraîche

Boquerone and Organic Lemon Potato Puree 
on crostini with parsley oil

Proscuittino, Willamette Valley Fontina and Fried Sage Chicken Roulade
on skewer with fried sage aioli and grape preserves

Draper Chicken Liver, Crisp Bacon and Glazed Pearl Onion Skewer 
with apple cider gastrique 

Steak and Rosemary Potato Skewers
Grilled Northwest shoulder tender and roasted potato with housemade steak sauce

Savory Butternut Squash Tart
roasted local butternut squash with Rogue Creamery blue cheese and candied pecans

Roasted Crimini Mushroom, Preserved Lemon, Thyme and Teleme Cheese Profiterole
local crimini and wild mushrooms sautéed in butter, garlic, thyme, white wine and cream

Local Oysters on the Half Shell
with mignonette or housemade cocktail sauce

Wild Caught White Gulf Prawns and Local Mussels with Italian Sauce Verte

Salt Cod Bacalao Fritter
housemade bacalao with local fish (instead of imported salt cod) and served with an oil-cured black olive aioli

Dungeness Crab “Banh Mi” Cake with Lime Pickled Carrot, Jalapeno and Cilantro
our take on the popular Vietnamese sandwich, sans the bread, but with all the delicious flavors

Ancho Braised Carlton Pork Shoulder 
on griddled corn cake with seasonal house pickles

Cascade Ranch Seared Sirloin with Black Truffle Aioli 
on crostini and a radish, shaved fennel and caper salad

Merguez Lamb Sausage on Puff Pastry
with Certoux goat cheese and Mama Lil’s pepper aioli

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Summer Dinner Entrees Menu

Line-Caught Local Albacore Tuna
herb-marinated and served with chimichurri sauce

Grilled Local Salmon
served with basil puree or cherry tomato, herb and caper salad

Grilled Draper Valley Chicken Breasts
pounded thin and served with arugula walnut pesto and shaved parmesan

Fried Draper Valley Chicken
served with grilled peach salsa

Northwest Beef Shoulder Tenders
with local tomato, red onion and basil salad

•

Spring Dinner Entrees Menu

Carlton Pork Loin
with ancho chile-caramelized carrots and onions and pumpkin seed cilantro pesto sauce 

Painted Hills NW Beef Tenders
with a coriander, cumin, cracked black pepper and caraway rub, sliced thin and served medium rare with choice of Romesco Sauce or Horseradish Cream Sauce

Summer Vegetarian Entrées 
Panisse Cakes
fried chick peas layered with grilled eggplant and red pepper and served with basil puree and organic tomato sauce

Fresh Pea Risotto Cakes
parmesan and pea risotto cakes, fried, and served with fresh pea puree and parmesan, with lemon vinaigrette

•

Vegan Dinner Menu 

Hors d’oeuvres

Gathering Together Farms Squash Blossom Beignets
with North African spiced tomato sauce

Tofu & Fresh Water Chestnut Stuffed Potsticker with Ginger, Garlic & Scallion
served on gaufrette of carrot with ginger vodka soy glaze

Potato Pancakes
with BBQ tempeh and Mama Lil's peppers

Buffet

Fresh Summer Fruit Display
seasonal fruit skewers and sliced fruit with honey, fresh lime and mint

Sweet and Salty Trufflebert Hazelnuts
with lavender sugar and sea salt

Viridian Farms Organic Peas with Lemon and Extra Virgin Olive Oil
on slightly toasted Grand Central Bakery ciabatta and topped with lemon and tarragon aioli

Savoy Spinach Salad
with fire roasted tomato, polenta croutons and pickled red onion vinaigrette

Viridian Farms French Green Beans
with roasted garlic, white balsamic vinaigrette and edible flowers

Sautéed Seitan Steaks
with potato puree and portobello bordelaise

Panisse Cake
with sautéed eggplant, black olive, basil and organic tomato sauce

Grand Central Bread with Olive Oil


Full-service Catering     •     Event Planning     •     Bar     •     Décor


1235 SE Division St.
Portland, Oregon 97202
503.233.8539