3 Course - QUEEN ANNE  SEATED MENU

1st Course - Hors D'oeuvres Passed on Trays…

NORTHWEST CRAB CAKES

Seared Golden Brown and Topped with Roasted Red Pepper Aioli

POLENTA FRESCA

Roasted Farm Vegetable Relish, Goat Cheese & Crisped Polenta

TAOS SKEWERS

Beef Steak, Cilantro, Lime & Chipotle Dipping Sauce

2nd Course - On Every Guest Table

 HEARTH BREAD BASKET

With Sweet Country Butter

BABY SPINACH SALAD

Sunflower Seeds, Strawberry & Feta & Maple Vinaigrette

3rd Course - Entrée Course

NORTHWEST SALMON

Pan Seared with Fresh Basil Butter

or 

SPANISH BEEF

Grilled Flank with Lemon Chimichurri & Olives

or 

QUINOA SWEET POTATO

Stuffed with Fresh Herbs and Vegetables

Over Warm Kale & Fennel  Salad

Above Served with

FINGERLING POTATOES

with Thyme Butter 

STEAMED  CAULIFLOWER

in Sundried Tomato Herb Butter

The Finishing Touch…

FIDALGO BAY COFFEE/DECAF

with Assorted Tea Selection

BEVERAGE SERVICE

Includes Sodas, Kern's Juices, Ice and Tubs for Chilling


FOUR COURSE SEATED MENU

1st Course - Hors D'oeuvres Passed on Trays…

POTATO PANCAKES

Caramelized Onions, Spiced Apple Puree & Sour Cream

SEARED PORK BELLY

Sweet n Sour style with Pickled Cabbage in Wonton Cup

ROSEMARY SALMON SKEWER

Lemon, Garlic  & Rosemary Aioli

2nd Course - On Every Guest Table

 HEARTH BREAD BASKET

With Sweet Country Butter

CRAB  BISQUE

Fresh Crab, Cream & Sherry

3rd Course - Entrée Course

PUGET SOUND BEEF STRIP LOIN

Local Mushrooms, Roasted Onions & Pan Gravy

or 

PORK MOUNTARDE

Shaved Vegetables & Rosemary Mustard Cream Sauce

or 

 PORTABELLO MUSHROOM

Quinoa, Stone Fruit, Fresh Thyme & Veg Jus

Above Served with

BRUSSEL SPROUTS ( warm)

Tossed  in Lemon Brown Butter

BABY RED POTATOES

Roasted with Fresh Rosemary and Olive Oil

The Finishing Touch…

BROWN BUTTER PEAR TART or CHOCOLATE SUMAPAZ

FIDALGO BAY COFFEE/DECAF

with Assorted Tea Selection

BEVERAGE SERVICE

Includes Sodas, Kern's Juices, Ice and Tubs for Chilling