MENU
#1
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- Roasted Loin of
Pork with Pepper-Herb Crust
Served
chilled with Summer Peach & Raspberry Chutney and fresh rolls
- Medallions of
Chicken with Cheese Fresh Basil, & Roasted Garlic
Served with
a Red Pepper Sauce
- Northwest Crab
Cakes
Served with
Lemon-Pepper Caper Mayonnaise
- Stuffed Roasted New
Potatoes
- Freshly Sliced
Summer Melon and Fresh Berries
- Caribbean Seafood
and Pasta Salad
- Roasted Vegetable
with Virgin Olive Oil
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MENU #2
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- Fresh Pacific
Salmon
Marinated in
Crushed Raspberries, Oregon Riesling Wine, and Pink Peppercorns.
Baked and served
chilled with Raspberry Mayonnaise
- Broiled Beef Kabobs
Served with
Red Curry-Coconut Dipping Sauce
- Breast of Chicken
Lightly
Poached and served with Cilantro-Sunflower Seed Sauce
- Peasant Potato
Salad
Roasted Red
Potatoes, Olives, Sun-dried Tomatoes, and Peppers
in a Light
French Vinaigrette
Baskets of Fresh Berries (Seasonal)
Roasted Harvest Vegetables with Penne Pasta Salad
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MENU #3
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- Assorted Soft and
Hard Cheeses and House Pates
served with Local Fruits and Berries
Presented
station style then decorated with grape gines, nuts,
fruits, flowers,
and greenery
- Sliced Tomato,
Fresh Mozzarella Cheese, and Fresh Basil Salad
Served with
Pesto Vinaigrette
- Roasted Green Bean
and Potato Salad OR Oriental Noodle Salad
- Grilled Steak
Slices in Roasted Garlic Butter
Served with
an assortment of Mustards and Fresh Rolls
- Marinated Prawns
and Scallops Antipasto
- Marinated Carrots
and Asparagus
- Medallions of
Chicken with Cheese, Fresh Basil, and Roasted Garlic
Served with Red Pepper Sauce
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