CATERING: DINING
Introduction | Dining | Meeting Rooms
Breakfast | Lunch | Dinner | Hors d'Oeuvres | Theme Breaks | Beverages
(All platters serve approximately 20 people)
Barbecue Salmon Platter $160
Artisan breads, cucumber-yoghurt sauce with garlic
Prime Rib Platter $180
Dollar rolls, herbed horseradish mustard
Roast Turkey Breast Platter $110
Dollar rolls, gravy, cranberry relish
Northwest Artisan and Imported Cheeses Platter $90
Fruit, bread and crackers
Antipasti Platter $140
Assorted Meats, Cheeses and Grilled Vegetables
Fresh Fruit Platter $75
Assorted Fresh and Smoked Seafood Platter $175
Dill-Horseradish Cream, Red Onion, Crostini and Lemon Wedges
APPETIZERS
(Per dozen)
|
1st Dozen |
Each Added |
| |
|
| Chilled tiger prawns on crushed ice with traditional cocktail sauce (minimum order two dozen) |
$31 |
$27 |
| Silver dollar crab cakes with jalapeño aïoli |
$36 |
$31 |
| Deep-fried Gorgonzola rice balls with saffron aïoli |
$27 |
$23 |
| Roasted garlic and olive tapenade on crostini |
$26 |
$21 |
| Smoked salmon with caper cream cheese on rye toast |
$29 |
$24 |
| Oysters on the half shell with champagne mignonette |
$36 |
$32 |
| Spanakopita (spinach and feta cheese in phyllo pastry) |
$28 |
$23 |
| Fresh mozzarella and ratatouille on toasted baguette |
$26 |
$22 |
| Seared sea scallops with sun-dried tomato aïoli |
$37 |
$32 |
| Mini beef wellington with mushroom duxelles |
$38 |
$34 |
| Grilled beef brochettes with ginger sauce |
$28 |
$24 |
| Mini deep-dish quiche with assorted fillings |
$26 |
$21 |
| Stuffed mushroom caps with crabmeat gratin |
$29 |
$25 |
| Chicken satay with Thai peanut sauce |
$26 |
$23 |
| Petite goat cheese pizzas |
$26 |
$22 |
| Cider-glazed chicken wings |
$28 |
$24 |
| Truffled forest mushroom sauté on crostini |
$27 |
$23 |
| Baked oysters with citrus-chive sabayon |
$36 |
$31 |
|
