Cravings Wedding and Event Catering, Eugene Oregon

4100 County Farm Rd, Eugene OR 97408         (541) 343-7933        FAX: (541)  343-7783



Pricing Policies        About Our Services         e-mail
If you don't find what you're looking for just ask. We love creating special requests. Also, please note that some of the items may be seasonal.
ENTREE PRICE RANGES:  $30.50-$85.50 per person
Scroll down to see menus, or click on the following items:


See our Hand-Passed Hors D'Oeuvrers menus

First Course: SOUPS 
(Select one)

  Creme of Mushroom with Brie
Creme of Autumn Chanterelles (seasonal)
Roasted Garlic & Tomato Bisque
Dilled Fresh Carrot with a Hint of Orange, Goat Cheese & Fresh Herb Croutons
Creme of Fresh Pumpkin with Herbs Served in Baby Pumpkins (Seasonal)
Lobster Bisque - A Special Treat! (additional charge)

Second Course: SALADS 
(Select one)

  Fresh Willamette Valley Greens
Served with with Our Raspberry Vinaigrette, Garnished with Toasted Hazelnuts
Smoked Duck Salad
Served with Oriental Plum Dressing
Select Northwest Seafood Salad
Served with Creamy Fresh Herb Dressing
Fresh Greens & Spinach
With Warm Bacon & Local Mushroom Dressing
Wild Greens
With Warm Brie Dressing, Crisp Apples, & Toasted Almonds
Cravings Signature Salad: House Greens Tossed with Dried Cranberries,
Sugared Pecans, and Crumbled Bleu Cheese in our House Vinaigrette Dressing
House Caesar Salad with Homemade Garlic Croutons

Served with appropriate side dishes, garnishes, rolls, Bread, & Butter.


  Sautéed Breast of Chicken
with Rich Chanterelle Mushroom Creme Sauce
Sautéed Breast of Chicken
with a Light-Sweet Caramelized Garlic Sauce & Finished with
A Garnish of Curry Sauce
Breast of Chicken
Stuffed with Apple-Almond Filling and finished with fresh apple chutney
Grilled Breast of Chicken
Marinated in Lime, Tequila, & Fresh Cilantro.
Served on a Fresh Black Bean Sauce & Garnished with Goat Cheese
Cranberry Hazelnut Chicken
 Sautéed chicken breasts with a sweet cranberry glaze and toasted hazelnuts.

Pork or Veal

  Encrusted Loin with Apple Cider Gravy
Roasted Loin Chop Stuffed with Spinach and Pine Nuts with Rosemary Sauce
Veal Marsala


  Roasted Rack of Lamb served one of the following three ways:
with Hunter Sauce or
with Dijon Sauce, or
with Fresh Mint Butter


  Grilled New York Steak with Fresh Herb Butter
Filet Mignon filled with Oregon Bleu Cheese,
Wrapped in Bacon, and served with a Peppercorn Sauce
Spinach and Mushroom Stuffed Tenderloin with Natural Sauce
Tenderloin Medallions on Petite Crab Cakes
with Demi Glace and Béarnaise Sauces
Grilled Tenderloin Medallions with Jumbo Prawns


  Lobster Thermador: Sweet Lobster in a Rich Sherry Sauce
Salmon Wellington: Salmon filled with Shrimp Mousse and baked golden brown in a Buttery Pastry
Stuffed Tiger Prawns: Select Prawns Stuffed with Cheese and
Dungeness Crab, served with Lemon Butter Sauce
Baked Salmon Filet with a Crisp Potato Crust and Lemon Butter Sauce
Baked Salmon with Lemon Herb Butter
Parmesan Pacific Halibut

Updated July 2008     © Cravings, Inc.    All rights reserved.
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