Catering Dinner

Dinner Buffet

Two Entree Dinner Buffet

$18.95 (Service & Delivery Fees Additional), 10 Person Minimum

Includes disposable plates, cutlery, & napkins

Appetizers:

  • Shanghai Chicken Skewers
  • Buttercrust Tartlets
  • Mango Shrimp

Buffet:

  • Two Entrees (Please see below for Entree Selections)
  • Garden Salad with Two House Dressings
  • Seasonal Hot Vegetable
  • Vegetable Crudités with Roasted Red Pepper Dip
  • Seasonal Fresh Fruit
  • Bread & Butter
  • A Dessert (Seasonal Fruit Cobbler, Coffee & Cinnamon Chocolate Cake with Italian Buttercream Frosting, Lemon Cake, or Carrot Cake with Cream Cheese Frosting) OR Assorted Cookies & Brownie Bites OR Chef’s Choice Assorted Finger Desserts
  • Add Mango Lemonade / Iced Tea for an additional $1.25 Per Person

(You are not limited to what is listed here – there is an extra charge for Prime Rib, Petit Lamb Chops or market fresh specialty fish such as Halibut, Swordfish and Ahi Tuna).

VEGETARIAN SELECTIONS

DF = Dairy Free, GF = Gluten Free

Pasta Primavera with Marinara Sauce (Dairy Free upon request)

Pasta Primavera with Lemony Cream Sauce

3 Cheese Tortellini with Lemon Caper Sauce

Capatavi Pasta with Pesto

Eggplant Parmesan

Grilled Polenta with Smoky Tomato Ragu (GF) (Vegan upon request)

Ratatouille (GF) (Vegan upon request)

FISH SELECTIONS

DF = Dairy Free, GF = Gluten Free

Maple Brined & Smoked Salmon (DF, GF) (+$1.00 Per Person)

Filet of salmon brined in lemon, garlic, maple syrup and other flavorings. The fish is pan seared to a smoky finish, which creates a beautiful crisp glazed surface. Served with a mango chutney.

Chinook Salmon in Four Peppercorn Crust (+$1.00 Per Person)

During his time as Executive Chef of the Heathman Hotel in downtown Portland, Oregon, this dish became a signature hallmark for Chef Tate. Salmon filets are topped with a mixture of garlic, lemon and black pepper, that when broiled, forms a savory crust. Served with a reduction of white wine and white wine vinegar seasoned with garlic, black peppercorns, shallot, fresh thyme and finished with Eberhard’s cream and butter.

Glazed White Peppercorn Salmon with Shallot Confit (DF, GF) (+$1.00 Per Person)

Fresh salmon dusted with ground white pepper corns and dried seasonings,
Crusted in a hot skillet and finished with a reduction of candied shallots and lemon.

Broiled Wild Salmon with Fresh Basil Pesto (GF) (+$1.00 Per Person)

A roasted walnut and basil pesto coating a fillet of fresh salmon simmered over the broiler. Served on a bed of sautéed summer squash and tomato.

Spicy Pan Roasted Salmon (DF, GF) (+$1.00 Per Person)

We use a mix of dried peppers, sweet red, cayenne and black, mixed with oregano and chives as a dry rub then sear the fillet at a very high heat to char the seasonings a bit. Served with a tropical fruit relish and grilled mango.

Broiled Salmon with Mango Mustard Glaze (DF, GF) (+$1.00 Per Person)

Fresh pacific salmon marinated in a dijon vinaigrette then glazed with a mango and apple cider vinegar reduction.

Broiled Chinook Salmon with Roasted Yukon Potatoes & Grilled Vegetables (GF) (+$1.00 Per Person)

Fresh, Oregon coast salmon fillet broiled with lemon and fresh chives. Served on a bed of grilled seasonal vegetables, roasted Yukon potatoes. Seasoned with a light, basil vinaigrette.

Alder Wood Smoked & Pan Seared Salmon (GF) (+$1.00 Per Person)

Marinated in lemon and garlic, gently pan seared with a little olive oil then finished in the smoker with alder chips which give the salmon a slight smoky flavor and amber coloring. Sauced with a blend of lemon, white wine and cream.

Baked Salmon with Shrimp & Tomato (DF, GF) (+$1.00 Per Person)

We place the salmon with a little white wine, butter and fresh herbs and flash it in the oven then finish it with a sauté of shrimp, tomato and summer vegetables.

CHICKEN SELECTIONS

DF = Dairy Free, GF = Gluten Free

Chicken Picatta

Chicken breast pounded thin then dipped in seasoned flour then brushed with a light egg wash. Seasoned with fresh herbs and parmesan cheese then quickly browned in olive oil. The chicken finishes cooking in the oven and is then garnished with a lemon flavored sauté of onion, caper and mushroom.

Chicken with Penne Pasta & Spinach

A creamy sauce of mushrooms, bacon, tossed with Penne Pasta and sautéed spinach then topped with a Piccatta style lemon chicken breast. We finish this with many a good grate of black pepper and Asiago cheese.

Lemon Rosemary Chicken

Fresh breast of chicken, lightly pounded then dredged in a semolina flour laced with lemon zest, garlic and fresh rosemary.

Chicken Paillairde (GF)

This is a clean preparation for a breast of chicken, slightly pounded thin and grilled then placed upon nice bed of sautéed vegetables.

Whiskey Chicken

Chicken breast dipped in seasoned flour then brushed with a light egg wash, then dipped again in a mixture of semolina and fresh herbs. Quickly browned in olive oil, the chicken is then flamed with whiskey and finished off in the oven. Note: most, but not all, of the alcohol cooks off during the process. Served in a sauce of mushrooms, ham, brown stock with a touch of Eberhard’s cream.

Sautéed Chicken with Polenta (GF)

Cubed breast of chicken marinated in dry marsala, sautéed in olive oil with mushrooms, ham and onion. Finished with a light cream sauce of marsala, basil and oregano. Served with Polenta.

Chicken Sante Fe (GF)

Chicken seasoned with chili peppers, grilled and dressed with a smoky red enchilada sauce, finished with pepper jack and cheddar cheeses. Served over a bed of red beans and sautéed summer squash.

Grilled Pesto Chicken Breast with Vegetables & Penne Pasta

Lightly grilled breast of chicken seasoned with roasted garlic and basil.
Served on a bed of vegetarian Marinara with sautéed mushrooms, zucchini, tomatoes, bell peppers and Penne Pasta. Finished with a pesto of ground walnuts, spinach, Asiago, capers and basil.

Thai Chicken with Lemon Grass & Rice Noodles (GF)

Prepared in true Thai fashion. Chicken breast that is pan seared with garlic and peppers, then simmered in a stock seasoned with ginger, fresh basil and lemon grass. Served with a light coconut milk sauce over rice noodles and garnished
with vegetables of green peppers, celery and bok choy.

Chicken Cordon Bleu

Breast of chicken that is pounded flat then filled with a mousseline of ham, egg and swiss cheese. Dipped in a light egg wash, dredged in bread crumbs then sautéed. Served with a veloute volaille sauce.

Chicken Stuffed with Curried Crab (+$1.00 Per Person)

A fresh breast of Chicken pounded thin, filled with a mixture of curried crabmeat and chicken mousse then dusted with white bread crumbs then oven baked. We finish this with a bit of lemon cream sauce.

BEEF & PORK SELECTIONS

DF = Dairy Free, GF = Gluten Free

Sesame Crusted Roasted Loin of Pork (DF)

Marinated as our shanghai chicken, marked on the broiler then coated with a white and black sesame seed crust.

Roast Pork Loin with Mustard Rosemary Crust (DF, GF)

This pork loin is seasoned with mustard, garlic and black pepper before roasting. Served on a bed of sautéed apples with a drizzling of seasoned pan juice from the roast.

Classic Beef Stroganoff

A sauté of tender, cut top sirloin and mushrooms. Seasoned with red wine, garlic and onion, then served over hand made pasta. Dressed with a rich brown sauce touched with a taste of Eberhard’s sour cream.

Beef Scotch Tenders Braised in Red Wine (DF, GF)

This is an unusual, but versatile cut of beef often used for sauerbraten or pot roast for its leanness. The beef is simmered slowly with hearty vegetables and a good brown stock. The strained stock is then reduced with a deep red wine and further thickened by a brown roux.

Beef in Marsala or Red Wine (GF)

Sliced top sirloin sautéed with mushrooms in a rich Marsala demi glace. Served on a bed of rice pilaf.

Smoke Roasted Tri-Tip of Beef (DF, GF) (+$1.00 Per Person)

Tri-tip beef marinated with a combination of Dijon, garlic and brown sugar, smoke roasted over alder wood. Served with a Southwest Adobo sauce.

 

**Delivery setup / pickup and service fees apply and are billed separately**