Sample Menus

Private Event Space in Portland
45 Guests

Passed and Displayed Hors d’oeuvres

Soppressatta-Wrapped Goat Cheese with chopped kalamata olives, red pepper, and pickled red onion

Duck Breast on Grilled Baguette Point with apple and sauternes gel

Rosemary Crusted Lamb Loin with white bean puree and smoked paprika served in a spoon

Truffled Parmesan Risotto Cake topped with marinated cherry tomatoes

Parmesan Canape filled with hazelnut foam and a grape mint salad

Butternut Squash Cakes topped with apple-chervil slaw

Served Salads

Spinach Salad with toasted pecans, chevre, red grapes, gala apple and carmel vinaigrette

Spaghetti Squash Salad with basil, red pepper, bacon, and honey-ginger vinaigrette

Served Entrees

Braised Beef Brisket with cajun rub, root vegetable mash, and Roasted Brussel sproats

Pecan Crusted Rack of Lamb with brown sugar barbeque sauce, chive mashed potatoes, and roasted shallot green beans

Beef Tenders stuffed with bleu cheese, caramelized pear, and leeks served with truffle salted roasted red potatoes and winter vegetable medley

Frenched Chicken Breast in red chili mole with manchego and black bean polenta capas, and tequila glazed carrots

Oven Roasted Beef Rib-Eye with rosemary served with roasted garlic mashed potato and root vegetable pave

Portobello & Wild Mushroom Lasagna with spinach and truffled riccota cheese, balsamic reduction and pesto sauces

  Passed Desserts

Chocolate Torta filled with almond marscapone, candied orange, and rum-scented poached pear

Mini Carrot Cake with a brown butter rum frosting

Almond & Pecan Financiers topped with vanilla bean and

fluer de sel buttercream

Fresh Strawberries hand dipped in white chocolate and dark chocolate

Beverages

House Cabernet Sauvignon

House Chardonnay

Assorted Oregon Microbrews

Coffee and Tea Service