Here are a few of our past menus. For each event, we design a custom menu and use only fresh and local ingredients. We focus on organic, sustainable, and nutritious items, and can easily create vegetarian, vegan, and gluten free menus!
Wedding Ideas
Apps
Crisp sweet pepper poppers with roasted jalapenos, boursin cheese
Truffle arancini, eggplant caviar, bacon sugo
Applewood bacon and bleu cheese medjool dates
Local mushroom profiteroles, goat cheese crema, roasted peppers
Blue corn crisp oysters with maple-ancho chile aioli
Prochiutto wrapped melon with local honey, Briar Rose goat cheese lollipop
Entrée
Whole roasted local farm pig with beet mustardo, tomatillo salsa verde
Salads
Greek style salad with farfalle pasta, heirloom tomatoes, salted olives, cilantro dressing
Evenpull Farms mixed greens, toasted hazelnuts, mixed berries, crisp parsnips, sherry vinaigrette
Sides
Warmed roasted beets with goat cheese and chili pumpkin seeds
Citrus roasted asparagus with bacon lardons
Honey glazed parsnips and carrots
Garlic confit smashed new potatoes
Creamed corn succotash
Outdoor Company BBQ
Salad
Mixed green salad with local blue cheese, spiced walnuts, local apples and aged sherry vinaigrette
Watermelon and goat cheese salad with mint, toasted hazelnuts, lemon vinaigrette
Entrée
Applewood smoked hangar steak with blue cheese fondue
Cedar plank roasted salmon with heirloom tomato salsa
Sides
Roasted garlic mashed potatoes
Grilled citrus asparagus
Bacon and roasted brussel sprouts
Wild mushroom risotto
Wine pairing dinner
Amuse
Palouse White Wine
Hood canal oyster shooter, pickled heirloom tomatoes, parmesan broth
Bleu cheese gougeres
1st Course
Cab Franc
Grilled summer vegetables, peppered goat cheese, capers, salted cacao soil, balsamic glace
2nd Course
Meritage
Grilled salmon, crisp garlic hash, roasted strawberry
3rd Course
Petit Verdot
Braised lamb loin, spring pea puree, wild mushrooms, fig reduction
4th Course
Sophia Syrah
Duck confit, roasted tomatoes, micro greens, burnt orange
5th Course
Cabernet
Cast iron roasted petit tenderloin, batonnet potatoes, asparagus, chocolate-blackberry
6th Course
Port
Chocolate-almond-blue cheese bon bon
BREWING DINNER
Amuse
Ridgetop Red
Grilled oysters over “fescue”
Hamachi crudo, summer fruit, chili cracker
“Mac and Cheese” ravioli
1st Course
Saint Florian Firefighter IPA
Cedar smoked salmon, house boursin cheese, heirloom beets, coconut-apple gelée
2nd Course
Bavarian Style Hefeweizen
Foiegras mousse brûlée, lavenderfinancier, citrus popcorn, poached quail egg, sea salt
3rd Course
Oktoberfest
Pretzel crusted bone out pork short rib, house mustard, corn chip, cornichons, sauerkraut
4th Course
Fat Scotch Ale
Sea salt cotton candy, caramel crème brûlée, cinnamon-banana ganache
holiday Party!
Salad
Mixed green salad with local blue cheese, spiced walnuts, local apples and aged sherry vinaigrette
Honey roasted sweet potato salad with charred kale, pomegranate, feta cheese,
(Two dressing options: bacon blue cheese and balsamic vinaigrette)
Entrée
Applewood smoked beef tenderloin with blue cheese fondue
Cedar plank roasted salmon with cherry-port reduction
Sides
Roasted garlic mashed potatoes
Grilled citrus asparagus
Bacon and roasted brussel sprouts
Wild mushroom risotto
Warmed baguette
Dessert
Local berry cobbler with dulce de leche gelato
Ganache covered brownie