SPECIALTY COCKTAILS

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Pomegranate Mango Mojito

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Spicy Margarita

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Ginger Lemongrass Fizz

Non Alcoholic

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PASSED HORS D'OEUVRES

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Whipped Oregon Blue Cheese

with Walnuts on Savory Rosemary Shortbread

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Hood River Apple Salad with Cranberries

and Toasted Walnuts in Spears of Belgian Endive

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Pomegranate Glazed Duck Breast

with a Cherry Compote Served on a Dried Fruit Wafer

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STATIONARY HORS D'OEUVRES

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Charcuterie Board:

Sliced Salami, Vegan Mushroom Pate and Brie Cheese with Housemade Pickles,

Dried Fruits and Quince Jam Assorted Breads and Gluten Free Crackers

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Mediterranean Grazing Board:

Roasted and Fresh Winter Vegetables (VG/GF) Green Tahini Dip and Cumin Scented Hummus (VG/GF)

Marinated Feta and Olives (GF) Toasted Pita Bread and Gluten Free Crackers (VG)

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Thinly Sliced Roasted Beef Tenderloin Served with Horseradish Sauce,

Picapepper, Imported Mustards and Soft Helen Bernhard's Rolls

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Wild Salmon Terrine with Lemon-Dill Beurre Blanc

Garnished with Capers Served with Sliced Baguette

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ENTRÉE

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Roasted Sablefish with an Herb Broth
Served on a Bed of Quinoa with Late Summer Corn, Fennel, Butternut Squash,
and a Sauté of Early Fall Local Vegetables

Garnished with a Radish and Jerusalem Artichoke Salad

DESSERT

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Blood Orange and Macadamia Cake
with Honey Curd, Whipped Crème Fraiche and Lavender Gel

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