Wedding Buffet Dinner

Accompaniments- Salads
all green salads are served with dressings on the side

ARUGULA AND OREGON BLUE CHEESE SALAD with chardonnay pomegranate vinaigrette and slivered almonds
GORGONZOLA AND WALNUT SALAD local mixed greens with caramelized walnuts, Gorgonzola cheese and basil shallot vinaigrette
MIXED LOCAL GREENS SALAD with spiced hazelnuts, goat cheese, dried cranberries, sunflower seed and citrus vinaigrette
TRADITIONAL MIXED GREEN SALAD with crisp cucumbers and carrots and choice of two dressings
CAPRESE SALAD vine ripe tomatoes, mozzarella, fresh basil and balsamic vinaigrette
SPINACH & PEAR SALAD with Rogue Valley Blue cheese, local pears and Meyer lemon vinaigrette
TRADITIONAL CAESAR SALAD crisp romaine with Caesar dressing, Regianno Parmesan and garlic croutons
ORGANIC GREENS with strawberries, pinenuts, feta cheese and balsamic vinaigrette
BUTTER LETTUCE SALAD with crisp bacon, vine ripe tomatoes, red onions and blue cheese crumbles
NORTHERN ITALIAN PASTA SALAD with capers, sun-dried tomatoes, shredded Parmesan and tossed in balsamic vinaigrette
FARFALLE PASTA SALAD with spinach, roasted pine nuts and fresh herbs, drizzled with balsamic vinaigrette

Accompaniments
GRATIN YUKON POTATOES WITH PARMESAN, BLACK PEPPER AND GRUYERE CHEESE
BASIL WHIPPED POTATOES
ROASTED POTATOES WITH LEMON AND MARJORAM
TRUFFLE SALTED NEW POTATOES
OVEN ROASTED GOAT CHEESE POLENTA CAKES with forest mushrooms
WILD RICE WITH CURRANTS
ORZO PASTA WITH BASIL PESTO AND HAZELNUTS
CHEESE TORTELLINI WITH BASIL CREAM
SAUTÉED FRESH GREEN BEANS IN LEMON THYME BUTTER
WOOD GRILLED SEASONAL VEGETABLES with smoked tomato aioli

Entrees– Chicken (breast)
BALSAMIC ROSEMARY CHICKEN fresh rosemary, lemon and balsamic vinegar marinade
PESTO CHICKEN in pesto cream sauce with sun-dried tomatoes
HAZELNUT CHICKEN in sherry cream sauce, topped with Oregon hazelnuts and scallions
TARRAGON CHICKEN in tarragon cream sauce
CHICKEN MADEIRA with wild mushrooms, tomatoes and Italian parsley in Madeira red wine sauce
MEDITERRANEAN CHICKEN with artichoke hearts, kalamata olives, and pine nuts in a lemon jus
SPICY BRONZED CHICKEN topped with seasonal fruit salsa

Entrees– Beef & Pork
BRAISED BEEF TIPS with forest mushroom and Cabernet jus
MEDALLIONS OF BEEF WITH PEPPER COGNAC SAUCE **
HERBED FLAT IRON STEAK
OVEN ROASTED LOIN OF PORK with rosemary apple jus

Entrees– Fish & Seafood
GRILLED CHINOOK SALMON lemon dill pesto sauce
OVEN ROASTED CHINOOK SALMON with citrus beurre blanc
PEPPER SEARED SALMON with Pinot Noir reduction
DUNGENESS CRAB CAKES topped with lemon caper aioli**
HERB CRUSTED SEA BASS with roasted red pepper coulis**
GRILLED HALIBUT FILLET with Oregon shrimp, hazelnuts and fennel in chardonnay cream**
SEARED ALASKAN HALIBUT FILLET with Dungeness crab and lemon sauce**
FUSILLI PASTA WITH WOOD GRILLED PRAWNS fresh garlic, sweet basil and vine ripe tomatoes

Entrees– Vegetarian
BUTTERNUT SQUASH RAVIOLI with sage butter sauce
OVEN ROASTED VEGETABLE WELLINGTON herbed goat cheese layered with grilled vegetables wrapped in pastry and topped with mushroom cognac cream
LEMON RISOTTO WITH MUSHROOMS AND ASPARAGUS TIPS
FUSILLI PASTA WITH GRILLED VEGETABLES in garlic jus
VEGETABLE TORTE polenta layered with sauteed vegetables, basil and tomatoes, topped with parmesan cheese and baked

**$2.00 additional per person.