Page 8 - SpringSummer2020Brochure
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PNW MENU 1

                                          ANCHO BLACKBERRY GLAZED BEEF RIBS
                                          served with a sweet & smokey ancho blackberry sauce
                                                                                                                                 PNW MENU 3
                                          GRILLED STRAWBERRY BARBECUE CHICKEN
                                          topped with a refreshing strawberry & mint salsa                                       BONE-IN PORK CHOP
                                                                                                                                 with grilled plums, halloumi cheese, & sherry dijon plum glaze
                                          LOADED POTATO SALAD
                                          tender red potatoes tossed with crunchy celery, garlic, dijon,                         CHICKEN A LA MONACO
                                          & topped with crisp bacon                                                              with baby portobello, cherry tomato, red onion, red & yellow
                                                                                                                                 pepper,
                                          FRESH GREEN BEAN, CORN, & CHERRY TOMATO SALAD                                          & garlic herb evoo
                                          garnished with garlic, basil, & olive oil
                             BUFFET
                                                                                                                                 CHICKEN A LA MONACO
                                          HONEY CORNBREAD MUFFINS                                                                grilled french cut chicken in a light lemon & sherry wine cream
                                          served with whipped butter                                                             sauce with roasted red pepper, mushrooms, & sauteed fennel,
                                                                                                                                 garnished with grilled lemon slices, fresh basil, & parsley
                                          VEGAN POLENTA “POT PIE”
                                          savory tomato & vegan sausage stew with sweet peppers & onions, topped with a          BLUE BIRD GRAINS FARO RISOTTO
                                          polenta crust                                                                          baby heirloom tomato, fresh corn, leeks, & basil

                                                                                                                                 PERFECTLY ROASTED SEASONAL VEGETABLE
                                                                                                                                 ANTIPASTA
                                          PNW MENU 2                                                                             green zucchini, red onions, eggplant, yellow squash, red
                                                                                                                                 peppers, potatoes, & mushrooms, all drizzled with balsamic
                                          GRILLED SOCKEYE SALMON FILETS                                                          vinaigrette
                                          with summer peach salsa, peaches, red pepper, baby tomato, & scallion
                                                                                                                                 MIXED GREEN SALAD WITH BLUEBERRIES, ALMONDS
                                          GRILLED MARINATED FLANK STEAK                                                          & FETA
                                          with sundried tomatoe aioli                                                            tossed with champagne vinaigrette

                                          ROASTED FINGERLING POTATOES                                                            ESSENTIAL BAKERY BREADS
                                          tossed with garlic & herbs & sprinkled with balsamic vinegar                           fresh essential baked bread with creamy butter

                                          GRILLED ASPARAGUS                                                                      GRILLED CAULIFLOWER STEAK
                                          finished with extra virgin olive oil, 18-year aged balsamic, & saffron fleur de sel    with arugula, sunflower seeds, & pesto

                                          SERVED AT ROOM TEMPERATURE
                                          CORN & ZUCCHINI & SQUASH BLOSSOM SALAD


                                          LOCALLY BAKED ROLLS
                                          served with butter

                                          SUMMER GRILLED VEGETABLE KABOBS
                                          baby portobello, cherry tomato, red onion, red & yellow pepper, & garlic herb evoo







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                                                                                                                                                                              These are sample menus.
                                                                                                                                                                We have a wide variety of customizable options available.
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