Specialty Cocktails

‍

Pomegranate Honey Moscow Mule

‍

Rosemary Grapefruit Bourbon Sipper

‍

Cranberry Ginger Spritz

Non Alcoholic
‍

‍

HORS D'OEUVRES STATIONS

‍

NOODLE BOXES AND DIM SUM

Buckwheat Soba Noodles with Peanut Dressing

‍

Boxes Filled with Sliced Plum Glazed Pork Loin atop Grilled Scallions and Eggplant, Roasted Green Beans and Onions, and a Cabbage, Carrot and Cucumber Salad Dressed in Lemongrass Vinaigrette

‍

Fried Dumplings of Beef and Pork with Steamed Cabbage, Carrots and Shallots Served with Soy Dipping Sauce

‍

‍

AROUND THE WORLD SMALL PLATES

Wild Salmon Bites with a Cascade Honey AgroDolce Glaze Served with a Micro Green and Shaved Radish Salad

‍

Traditional Pork Meatballs with Mushroom Cream Sauce Accompanied by Braised Cabbage and Onions

‍

Eggplant Parmesan Breaded Eggplant atop Spaghetti Noodles with Tomato Sauce, Mozzarella, Parmesan and Provolone Cheese

THE CARVING BLOCK

Thinly Sliced Roasted New York Strip Served with Housemade Focaccia Imported Mustard, Horseradish Sauce, Picapepper and Tarragon-Caper Aioli

‍

Arugula and Shaved Celery Salad with Roasted Tri-Color Potatoes Dressed with an Oregon Hazelnut Vinaigrette

‍

FONDUE STATION

Classic Beer Cheese:

Aged Cheddar, Emmenthaler, PNW Lager, Garlic and Spices

Quattro Formaggio:

Gruyère, Fontina, Raclette and Asiago Cheeses

Accompanied By:

Platters of Local Seasonal Vegetables and Fresh Fruit with a Selection of Sliced Breads, Crostini, and Crudite Sticks

‍

PACIFIC OCEAN SEAFOOD ICE DISPLAY

Lightly Poached Ceviche Style Seafood Salads Served in Shot Glasses

with Rock Shrimp, Squid, White Fish and Dungeness Crab Meat

Pacific Dressing with Lime and Splash of Tonic

‍

DESSERT DISPLAY

‍

STUMPTOWN DESSERT DISPLAY

Double Chocolate Cookies with Stumptown Espresso

‍

Oregon Hazelnut Bars

‍

Brown Butter Lemon Curd Bars