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DINNER BANQUET MENU
PLATED SERVICE
Appetizers
Garlic Seared Prime Rib Stackers on Dollar Hoagies
with a Horseradish Aioli / 14.95 Per Dozen
Assorted Domestic and Imported Cheeses
Accompanied by a Selection of Freshly
Prepared Vegetables and Dips / 3.95 Per Person
Smoked Salmon Rillettes with Kalamata
Olives on Herb Rye Toast / 13.95 Per Dozen
Asian Duck Potstickers with a
Spiced Plum Sauce / 17.95 Per Dozen
Bruschetta Bar of Basil Tomato, Portobello
Mushroom and Roasted Chicken / 3.95 Per Person
Prosciutto Palmiers Layered with Sun Dried Tomato
Pesto and Parmesan / 15.95 Per Dozen
Baked Brie with Roasted Garlic in Filo – Antipasto Tray
and Northwest Smoked Salmon / 5.95 Per Person
Crab Stuffed Mushrooms, Oysters
Rockefeller and an Antipasto Tray with
Fresh Rosemary Bread / 6.95 Per Person
Deviled Egg with Oregon Dungeness
Crab and Wasabi / 20.95 Per Dozen
Northwest Mini Crab Cakes with
Rémoulaude Sauce / 24.95 Per Dozen
Three Flavored Prawns - Sweet Basil Pesto,
Guallio Chile, Lemon and Fresh Herb / 26.95 Per Dozen
Peppercorn Crusted Pork Tenderloin
Roulade on Toast Points / 14.95 Per Dozen
Entrees
Please choose up to three entrée selections for your dinner service.
The individual entrée counts must be given a minimum of 72 hours before the start of the event.
Your Meal Begins with a Salad of Wild Field Greens with Toasted
Almonds and Ricotta Salata Cheese - Roasted Pear Vinaigrette
U.S.D.A. CHOICE MIDWEST CORN FED BEEF
We pride ourselves on serving only Midwest America's finest corn fed beef. Our steaks are aged 28 days for
tenderness and flavor. We hand carve each steak, so you may be assured of the highest quality available.
FILET MIGNON 8oz / 34.95
NEW YORK STEAK 14oz / 31.95
PRIME RIB OF BEEF 14oz / 26.95
20oz / 29.95
Add a Loaded Baked Potato to Your Steak for 2.50
PAN ROASTED BREAST OF CHICKEN / 21.95
Served over Cous Cous with a Moroccan
Chicken Ragout – Chef’s Seasonal Vegetable
TUSCAN BEEF TENDERLOIN / 28.95
Rubbed with Roasted Garlic and Onion - Fresh Herb Mashed Potatoes
and Presented with a Veal Glacé - Chef’s Seasonal Vegetable
PAN SEARED HALIBUT - CRAB STUFFED / 27.95
Alaskan Filet Stuffed with Crab, Sonoma Jack, Roma Tomatoes and Fresh Herbs –
Wild Rice Pilaf and Sauce Hollandaise - Chef’s Seasonal Vegetable
FILET OF SALMON / 25.95
Pan Seared and Served with Chef’s Seasonal Risotto
and Vegetable of the Moment – Tomato-Horseradish Beurre Blanc
HAWAIIAN MAHI MAHI / 25.95
Grilled Filet Served Picatta Style with Pesto Genovese Infused
Jasmine Rice and Chef’s Seasonal Vegetable
PORK T-BONE / 22.95
All Natural Heritage Pork with Fingerling Potatoes,
Caramelized Onions and Young Spinach with
a Mushroom and Stone Ground Mustard Sauce
OVEN ROASTED NEW ZEALAND RACK OF LAMB / 34.95
Petite Green Lentils, Honey Glazed Baby Carrots –
Fresh Rosemary-Lamb Jus and Mint Pesto
DUET OF NEW YORK AND SCALLOPS / 36.95
New York Strip Loin and Pan Seared Deep Sea Scallops Served with
a Lobster Beurre Blanc and Dauphinoise Potato – Chef’s Seasonal Vegetable
Desserts
Chocolate Mousse / 3.75
A light and refreshing finish to the meal
Fantasy Table / 6.00
Selection of cakes, torts and
cheesecakes with toppings
New York Cheesecake / 4.50
Raspberry Grand Marnier or silk fudge topping
Häagen Dazs Ice Cream / 3.50
Raspberry sorbet or French vanilla
Assorted Finger Desserts / 5.50
Pecan bars, lemon bars,
petit fours and French pastries
Chocolate Suicide Tort / 5.50
Our signature recipe served on silk fudge
Beverage Service
Full bar service available either hosted or non hosted. Minimums may apply.
A large selection of local micro brew beers and an "award winning" wine list
featuring a complete selection of Northwest favorites.
Additional Charges
A standard 18% gratuity will be added to all food and beverage
A room charge mayapply based on the space required
Prices subject to change
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