wedding

d i s p l a y s & c a r v i n g s t a t i o n s

Displays

Fresh Vegetable Crudité

served with assorted dips

(minimum of 25 guests)

Fresh and Marinated Vegetables

baby and mixed vegetable crudité

with assorted dips

(minimum of 25 guests)

International Artisan Cheeses

selection of gourmet cheese with lavosh and croustini’s garnished with strawberries and grapes

(minimum of 50 guests)

Domestic Cheeses

tillamook cheddar, swiss, gouda, goat cheese, port salut and oregon blue

with croustini’s and garnished with fruit

(minimum of 25 guests)

Dungeness Crab and Artichoke Dip

with sliced baguettes

(minimum of 50 guests)

Seasonal Fruits and Berries

honeydew melon, cantaloupe, pineapple,

watermelon, strawberries and grapes

(minimum of 25 guests)

Wheel of Baked Brie en Croute

glazed walnuts and raspberry preserves

(minimum of 25 guests)

Mediterranean Platter

hummus, baba ghanoush and olive tapenade with lavosh and pita

(minimum of 25 guests)

Traditional Antipasto Platter

prosciutto ham, salami, black & green olives,

assorted whole pickled peppers,

marinated mushrooms, provolone cheese,

grilled marinated vegetables and fresh goat cheese

(minimum of 50 guests)

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Action Stations

minimum of 50 guests for each action station

Assorted Seafood Bar

oysters on the half shell, seared ahí, gravlox, jumbo prawns, dungeness crab and scallops with lemons and pacific rim cocktail sauce

( approximately 6 pieces per guest)

Pasta Station

selection of pastas with pomodoro and alfredo sauces, bay shrimp, garlic olive oil, mushrooms, sun-dried tomatoes, artichoke hearts, bell peppers and ciabatta bread

Baked Potato Bar

large idaho bakers with butter, sour cream, chopped scallions, shredded cheddar cheese and bacon crumbles

Asian Stir-Fry Station

fresh stir-fried vegetables and aromatic jasmine rice with choice of beef and ginger-sesame sauce or chicken and sweet and sour sauce

Mussels and Clam Station

mussels steamed with oregano marinara sauce and penn cove clams sautéed with fresh garlic and white wine

Assorted Quiche Station

black forest ham quiche with caramelized onions, quiche lorraine with spinach and bacon and blackstone quiche with tomato, bacon and caramelized onions

Tossed to Order Salad Station

Asian Noodle: buckwheat soba noodles tossed with honey lime vinaigrette, napa cabbage, julienne vegetables, cashews, mandarin orange and sesame seared chicken

Mixed Greens: pistachios, bing cherries, red onion, bacon and goat cheese tossed in aged sherry vinaigrette

Classic Caesar: crisp romaine, shredded parmesan, garlic croutons, creamy caesar dressing with grilled chicken and ciabatta bread

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Carving Stations

Twin Roast Tenderloin of Beef

with natural juices, béarnaise sauce and dollar rolls

(serves approximately 25 guests)

Whole Roast Baron of Beef

with mayonnaise, mustard, horseradish and dollar buns

(serves approximately 125 guests)

Ivory Kings Side of Hot Smoked Salmon

alderwood smoked with braeburn apple salsa

(serves approximately 30 guests)

Roast Turkey Breast

with pan gravy, cranberry sauce, mayonnaise and sliced baguettes

(serves approximately 25 guests)

Salt and Pepper Roasted Prime Rib of Beef

with natural juices, mayonnaise, mustard, horseradish and dollar buns

(serves approximately 30 guests)

Baked Bone-In Ham

with honey-mustard, mayonnaise and sliced baguettes

(serves approximately 25 guests)

Northwest Salmon Wellington

pacific northwest salmon en croute, spinach pesto with lemon cream

(serves approximately 25 guests)

h o r s d' o e u v r e s

C o l d

Mozzarella, Basil and Roma Tomato Bruschetta*

Assorted Vegetables stuffed with Herbed Cheese*

South of the Border Pinwheels*

Crimson Poached Pears with Oregon Bleu Cheese on Rye Crustini

Caramelized Onion and Goat Cheese Tartlets

Pear and Brie in Phyllo

Stuffed Roma Tomato Margherite with Fresh Mozzarella, Aged Balsamic Vinaigrette and Fresh Basil

Cold-Smoked Salmon with Herbed Cheese on Cucumber Rounds*

Ahi Tuna Poke

Tagrashi Ahi with Fried Wontons and Julienne Vegetable Slaw*

Prosciutto wrapped Asparagus Spears with Garlic Balsamic Oil*

Smoked Duck Breast with Huckleberry Compote on Toast Rounds*

Nori Blackened Tuna Roll with Soy and Wasabi Dipping Sauces

Smoked Scallops in Phyllo Cups with Boursin Cheese

Assorted Sushi and Sashimi

Poached Prawns on Ice with Lemon Wedges and Pacific Rim Cocktail Sauce

Mirin Poached Medallions of Lobster with Crème Fresh and Tabiko Caviar*

Fresh Shucked Oysters with Champagne Vinegar and Ginger Mignonette

*These selections are appropriate for passing. The sauce is not served with passed items.

h o r s d' o e u v r e s

H o t

Flaky Phyllo Triangles with Spinach and Feta Cheese*

Baked Mushrooms filled with Spinach and Cheddar Soufflé

Pan-Fried Pork Pot Stickers with Kalbi Sauce

Vegetarian Spring Rolls with Soy Sauce and Chinese Mustard

Miniature Quiche Lorraine with Onions, Bacon and Gruyere Cheese*

Truffle and Parmesan Risotto Balls

Vine Ripened Tomatoes, Fresh Mozzarella Cheese served on Warm Ciabatta Bread

Slow Roasted Hoisin BBQ Baby Back Ribs*

Seared Scallop on a Chinese Spoon with Latino Sauce

Halibut Quesadilla filled with Smoked Gouda*

Beef Quesadilla*

Grilled Beef Satay with Red Curry Sauce

Grilled Chicken Satay with Thai Peanut Sauce

Teriyaki Shrimp Skewers

Duck Confit and Caramelized Onion Wontons with Sweet Chili Sauce*

Dungenss Crab and Cream Cheese in Crispy Wonton

Lobster and Shiitake Wontons with an Asian Vinaigrette*

Pancetta Wrapped Sea Scallops

Pacific Northwest Crab Cakes with Apple Salsa and Curry Aioli

Herb Crusted Lamb Lollipops*

*These selections are appropriate for passing. The sauce is not served with passed items.

w e d d i n g p a c k a g e s

(minimum of 100 guests)

All wedding packages include complimentary meals for the Bride and Groom, cake cutting.

Served Lunch

Hearth Baked Rolls

Bleu Sage Signature Salad

hearts of romaine, diced roma tomatoes and chopped chives with warm bleu cheese vinaigrette

Bone-in Stuffed Chicken Breast

with ricotta, spinach and walnuts in a garlic-pesto sauce

Market Vegetables

Chef's Selection of Rice or Potatoes

Starbucks Coffee, Decaffeinated Coffee and Tazo Tea

Sparkling Wine/Sparkling Apple Cider Toast

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Buffet Lunch

Hearth Baked Rolls

Caesar Salad

crisp romaine, shredded parmesan, garlic croutons and creamy caesar dressing

Penne Pasta Salad

sundried tomatoes, olives, parmesan cheese, artichoke hearts, pecans and red bell peppers in a balsamic parmesan vinaigrette

House Smoked Stuffed Chicken Breast

with marinated portobello, spinach and sherry jus lie

and

Alderwood Smoked Wild Salmon

king salmon filet slowly smoked, accompanied with quinoa, citrus relish

Market Vegetables

Chef's Selection of Rice or Potatoes

Starbucks Coffee, Decaffeinated Coffee and Tazo Tea

Sparkling Wine/Sparkling Apple Cider Toast

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Served Dinner

Hearth Baked Rolls

Wild Lettuce Salad

with toasted hazelnuts and sweet soy dressing

Choice of:

Alderwood Smoked Wild Salmon

king salmon filet slowly smoked, accompanied with quinoa and citrus relish

Oven Roasted Tenderloin

medallions with oregon blue cheese and sautéed chanterelles

Market Fresh Vegetables

Chef's Selection of Rice or Potatoes

Starbucks Coffee, Decaffeinated Coffee and Tazo Tea

Sparkling Wine/Sparkling Apple Cider Toast

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Buffet Dinner

Hearth Baked Rolls

Caesar Salad

crisp romaine, shredded parmesan, garlic croutons and creamy caesar dressing

Penne Pasta Salad

sundried tomatoes, olives, parmesan cheese, artichoke hearts, pecan and red bell peppers in a balsamic parmesan vinaigrette

Traditional Antipasto Platter

prosciutto ham, black & green olives, assorted whole pickled peppers, salami, marinated mushrooms, provolone cheese, grilled marinated vegetables, and fresh goat cheese

Achiote Rubbed Halibut

slow roasted with jícama slaw

Oven Roasted Prime Rib

with au jus and creamy horseradish

Market Fresh Vegetables

Chef's Selection of Rice or Potatoes

Starbucks Coffee, Decaffeinated Coffee and Tazo Tea

Sparkling Wine/Sparkling Apple Cider Toast

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Wedding Brunch

SkyLine Bakery Basket

assorted muffins, bagels and danishes

cream cheese, sweet butter and fruit preserves

Assorted Seasonal Fruits

Penne Pasta Salad

sundried tomatoes, olives, parmesan cheese, artichoke hearts, pecans and red bell peppers in a balsamic parmesan vinaigrette

Spring Greens

with assorted vinaigrette dressing

French Toast

with lavender orange custard

Country Scrambled Eggs

with sour cream and fresh herbs

Side of Hot Smoked Salmon

alderwood smoked with braeburn apple salsa

Breakfast Potatoes

Plump Link Sausages and Double Smoked Bacon

Assorted Fresh Fruit Juices

Starbucks Coffee, Decaffeinated Coffee and Tazo Tea

Sparkling Wine/Sparkling Apple Cider Toast