HEAVY APPS & LATE NIGHT SNACKS
FIVE SPICE PORK MEATBALLS *+
Meatballs made with local pork and Asian spices and served with lemon soy aioli.
ARTEMIS JOJO’S *+
Local potatoes (or yams in season) sliced into wedges and roasted. Served with lemon parmesan aioli.
LOADED BAKED POTATOES
Mini roasted potato cups filled with sour cream, cheddar cheese, bacon and chives.
SLOPPY JOE SLIDERS
Local ground bison cooked with peppers and tomato and served on mini brioche buns.
MEATLOAF-STUFFED MUSHROOMS
Local mushrooms stuffed with housemade beef meatloaf.
HOT DOG BISCUIT BITES
Mini biscuits filled with pieces of Olympia Provisions hot dog and pickled mustard seeds.
BRISKET MINI SANDWICHES
Braised local beef brisket with pickled beet horseradish mayo with Willamette Valley dill Havarti.
MARSHMALLOWS
Housemade marshmallows, plain or our current flavor, served with chocolate sauce and graham cracker crumbs on the side.
MAC N’ CHEESE
Ours features Beecher’s cheddar and combines other supporting players. Served in individual cups with crispy breadcrumb topping.
POT PIES
Mini pies, made with either local chicken breast or tender local beef, with carrots, celery and onions.
BEER AND CHEESE FONDUE
Locally-brewed beer and Beecher’s cheddar melted to perfection and served with mini housemade pretzel bites (and/or mini OP hot dog bites).
TAQUITOS
Ancho-braised beef, chicken, or black bean filling with mole or chile verde dipping sauce.
MINI GRILLED CHEESE
Beecher’s white cheddar, havarti and tomato chutney on mini brioche.
HORS D’OEUVRES
MINI ROASTED PORK BANH MI
With pickled carrots, jalapeno, cilantro and sriracha mayo.
FRIED CHICKEN SKEWER
Local chicken breast marinated in buttermilk and spices, fried in corn flour and served with house made seasonal ketchup.
DEVILED EGGS
Made with pasture-raised eggs, with Spanish chorizo and parsley lemon pesto or with roasted beets and pickled asparagus.
ARANCINI
Cheesy risotto made with local Arborio, rolled into balls and stuffed with local greens and fried. Served with tomato coulis.
SALMON GRAVLAX
House-cured local salmon served on a crispy potato pancake with beet horseradish crème fraiche.
CRISPY PORK BELLY
Local pork belly roasted til crisp served with rosemary citrus molasses glaze on a skewer.
WALNUT ROSEMARY SHORTBREAD
With fromage blanc and local seasonal fruit chutney.
POLENTA BOX
Crisp organic polenta box filled with seasonal tapenade. (Can be vegan.)
CHICKEN SKEWER
Local chicken grilled and served with lemon tahini garlic sauce, chimichurri or romesco.
SALAD ROLLS
Your choice of house-smoked PNW salmon or tofu with cilantro, mint, Asian pear, carrot and cucumber with sweet chili dipping sauce.
CHEF’S SEASONAL SOUP
The best of the season, served in a demitasse cup or shot glass, depending on season, with herb garnish.
GRILLED SHRIMP
Marinated and grilled and served on a five spice wonton crisp with ginger edamame pesto.
TOFU SKEWERS
Soy and Ginger marinated tofu served on a skewer with lemon garlic tahini sauce.
ROASTED POTATO WITH ROMESCO
Roasted mini potato with housemade Romesco and pimenton aioli. Can be vegan.
SALMON SKEWER **+
Honey lavender-glazed salmon on a skewer, served with Meyer lemon marmalade.
SALMON CRACKER
House-smoked salmon with goat cheese, tomato chutney and scallions on housemade crackers.
SEARED SACRED SEA TUNA **+
Albacore tuna loin seared and sliced and served with a mustard miso sauce on a star anise wonton crisp or jasmine rice cake.
CRAB CAKES *+
Dungeness crab with spicy remoulade or caper dill aioli. (May be subject to market fluctuation.)
SEARED BEEF CROSTINI ***+
Local beef seared and sliced and served on a garlic crostini with Mama Lil’s pepper aioli.
BBQ OR CUBAN PORK
Local pork braised with either housemade bbq sauce, or with mojo, and served on a mini bun with citrus cabbage and house-pickled veggies.
SALADS & SIDES
ROASTED SEASONAL VEGETABLES
In season vegetables, roasted to perfection with extra virgin olive oil, fresh herbs and sea salt.
CRISPY POTATOES
Twice cooked Potatoes, smashed and roasted with garlic and rosemary to crisp.
ARTEMIS SALAD
Local organic greens with seasonal vegetables and balsamic vinaigrette. Add goat cheese for an additional charge.
POLENTA WEDGES
Organic polenta made with butter and cheeses, cut in wedges and roasted.
BROWN RICE PILAF
Lundberg Farms blend of local wild and brown rices, cooked with aromatics, mushrooms and herbs.
WHIPPED POTATOES
Local Russets whipped with either extra virgin Arbequina olive oil or with cream and butter.
FRENCH POTATO SALAD
Local red potatoes, capers, shallots, tarragon and red wine vinaigrette.
ROASTED BABY POTATOES
Organic baby potatoes and/or fingerlings roasted in olive oil with garlic and herbs.
BABY SPINACH SALAD
Organic baby spinach with crisp bacon, Rogue Creamery blue cheese, roasted seasonal fruit and balsamic vinaigrette.
ARUGULA SALAD
With organic lemon, olive oil and shaved Willamette Valley Brindisi cheese.
RISOTTO CAKE
Organic Arborio risotto made with Willamette Valley Fontina, formed into a cake and seared.
CLASSIC CAESAR SALAD *+
Leaves of romaine, Parmesan and croutons with classic Caesar dressing with anchovy, garlic, lemon and olive oil.
HOT LUNCH MENUS
All Hot Lunches come with Mixed Green Salad with seasonal vegetables and vinaigrette and choice of dessert. Real plates, silverware and napkins provided at no extra cost. Price range of $22-$25 per person.
CUMIN CORIANDER CHICKEN
Local chicken breast, marinated with spices, grilled and served with coriander rice and cilantro mint yogurt sauce.
LEMON, ROSEMARY AND GARLIC ROASTED CHICKEN
Local chicken marinated overnight and roasted. Served with roasted local potatoes and root vegetables.
PORK & PEARS
Roasted local pork loin served with braised red cabbage, roasted pears, fried sage and roasted potatoes.
SAGE-ROASTED NORTHWEST TURKEY BREAST
With sweet potato gratin and Hood River apple cranberry chutney.
BEEF TENDERS
Herb and garlic-marinated local beef tenders, seared and served sliced with roasted potatoes and onions with our housemade steak sauce.
HERB-MARINATED CHICKEN BREAST
Local chicken breast, pounded thin, seared and served sliced with pan sauce and roasted seasonal veggies.
OREGON ROCKFISH
Local rockfish roasted with Berbere spices and served with Wild Rice pilaf with mushrooms and herbs.
FRENCH CHICKEN WITH MUSHROOM
Local chicken breasts, pounded thin, seared and served with mushroom tarragon cream sauce served with potato and cauliflower puree.
CHICKEN TIKKA MASALA
Local chicken braised in a rich and creamy tomato-based curry sauce served with cardamom saffron rice with green peas.
TACO BAR
Carnitas, Braised Chicken, Mushroom, Corn and Black Beans (vegan/gf), Local vegetables and beans (Only for vegetarians.), Cilantro Rice (vegan/gf), and fixings.
CHICKEN PAD THAI
Grilled and marinated local chicken served on top of room-temp pad Thai-style rice noodles with seasonal vegetables and a red Thai curry and lime vinaigrette.
CHICKEN PROVENCAL
Braised chicken thighs with sun dried tomatoes, capers, olives and mushrooms. Served with orzo or herbed basmati rice.
VEGGIE PAD THAI (VEGETARIAN)
Pad Thai-style rice noodles with seasonal vegetables and a red Thai curry and lime vinaigrette.
CHICKPEA TAGINE (VEGETARIAN)
Seasonal vegetables braised with chickpeas, tomatoes and middle eastern spices, can be vegan or topped with yogurt and harissa.
STUFFED DELICATA (VEGETARIAN)
Local Delicata squash filled with quinoa, seasonal vegetables, and herbs served with Chimichurri sauce and herb salad (available only fall/winter).
CUMIN CORIANDER QUINOA CAKES (VEGETARIAN)
Served with sautéed kale and cilantro mint sauce.
ROASTED WINTER VEGETABLE TIKKA MASALA (VEGETARIAN)
Oven roasted seasonal vegetables with a creamy spiced tomato sauce on saffron rice.
SANDWICHES
$8.50 per sandwich minimum order of 20 sandwiches.
GRILLED ROSEMARY CHICKEN *+
Sliced chicken breast with sundried tomato pesto, provolone and rosemary aioli.
TURKEY *+
House-roasted turkey breast with fig and olive tapenade, whole grain mustard and rosemary aioli.
CHIPOTLE TURKEY
Roasted turkey breast, chipotle mayo, Haas avocado and white cheddar.
PORK BANH MI
Thinly sliced local pork loin with cabbage slaw, jalapeno, pickled veggies, cilantro and Sriracha aioli (available as vegan).
BASIL PESTO TURKEY
Roasted turkey breast, basil pesto mayo, provolone, tomato and local greens.
ROAST BEEF **+
House-roasted beef, local white cheddar, horseradish cream, pickled onions, local greens.
BRISKET
Braised NW beef, ‘Russian’ dressing, Havarti and caramelized onions.
OREGON BAY SHRIMP ROLL
Local pink shrimp with classic seasonings on a griddled hot dog bun.
TUNA NICOISE
Sacred Sea albacore tuna with dijon vinaigrette, capers, potatoes, black olives and house-pickled vegetables.
ROASTED BEET HUMMUS
House hummus made with local garbanzos and local roasted beets, on a grilled pita with house-preserved lemons and local feta. (available as vegan)
BLACK BEAN HUMMUS WRAP
Housemade black bean hummus with queso fresco, citrus slaw and cumin-roasted carrots on a grilled pita (available as vegan).
CAPRESE
GRILLED MARKET VEGGIES
Grilled local and organic veggies with provolone and balsamic onion aioli (available as vegan).(available summer/fall only)
ASPARAGUS AND GOAT CHEESE
Grilled local asparagus with creamy goat cheese, black olive spread and lemon aioli (available as vegan).(available in spring only)
GREEK PITA
Housemade hummus, sweet pepper, tomato, pepperoncini, kalamatas, feta and local greens on a grilled pita (available as vegan).
ROASTED BUTTERNUT SQUASH
Thinly sliced roasted local squash with balsamic onions and blue cheese cream cheese. (available fall/winter only)
LUNCH SIDES
FRENCH POTATO SALAD
Local red potatoes, capers, shallots, tarragon and red wine vinaigrette.
CREAMY LOCAL POTATO SALAD
Local, organic potatoes, hardboiled eggs, celery, pickled red onion, parsley and creamy mayo.
ARTEMIS SALAD
Local organic greens with seasonal vegetables and balsamic vinaigrette.
BABY SPINACH SALAD
Organic baby spinach with crisp bacon, Rogue Creamery blue cheese, roasted seasonal fruit and balsamic vinaigrette.
ARUGULA SALAD
With organic lemon, olive oil and shaved Willamette Valley Brindisi cheese.
CLASSIC CAESAR SALAD*+
Leaves of romaine, Parmesan and croutons with classic Caesar dressing with anchovy, garlic, lemon and olive oil.
BROWN AND WILD RICE SALAD
Lundberg Farms’ blend of wild, black and brown rices with dried fruit, greens and vinaigrette.
PASTA SALAD
Pasta with seasonal veggies, herbs and house vinaigrette.
TIM’S POTATO CHIPS
ARTEMIS SWEET TREATS
ARTEMIS SEASONAL FRUIT CRISP BAR
Our famous crisp bar features the best of what's in season with a shortbread crust and oat crisp topping.
ARTEMIS COOKIES
Chocolate chip, oatmeal raisin, ginger molasses.
ARTEMIS BROWNIES
Decadent and delicious.
GINGERBREAD SQUARES
Mildly spicy, served with citrus whipped cream on buffets.
THE BLONDIES
Moist and butterscotch-y.
LEMON BARS
Organic lemon and shortbread crust.
OATMEAL COCONUT JAM BARS
DINNER ENTREES
SEARED CHICKEN BREAST
Herb-marinated local chicken breast, pounded thin, seared and served sliced with house-preserved lemon caper butter sauce or seasonal sauce.
WILD MUSHROOM TART
Sauté of local mushrooms, leeks and thyme with an egg and cream custard, baked in a pastry crust.
POLENTA TORTA
Creamy polenta layered with seasonal veggies and served with our housemade tomato sauce.
PAINTED HILLS PETITE BEEF FILET **+
Marinated with garlic and herbs and grilled. Served sliced with your choice of romesco sauce, horseradish cream, chimichurri or salsa verte.
BALSAMIC-GLAZED PORK LOIN
Local pork loin marinated and roasted and served with whole grain mustard pan sauce with seasonal stone fruit, apples or dried Italian plums.
HERB-ROASTED FRENCHED CHICKEN BREAST
Local skin-on chicken breast, marinated in garlic and herbs and pan seared. Served with seasonal sauce.
GRILLED LOCAL LAMB **+
Marinated in garlic, sumac and herbs. Grilled and served on skewers with skordalia sauce or lemon tahini sauce.
CHICKEN ROULADE
Local chicken pounded thin and rolled and filled with sage, fontina and seasonal greens and served with either pan sauce or balsamic reduction.
ROASTED ROCK FISH
Local fish rubbed with Berbere spices and roasted. Served with house-preserved lemon caper butter sauce.
STUFFED PORK CHOP
Local pork chop stuffed with goat cheese and seasonal greens and served with seasonal housemade chutney.
BRAISED BRACIOLA
Local beef pounded thin, rolled and stuffed with herbs, spinach, greens and cheeses and simmered until tender in our house tomato sauce. Served sliced.
SALMON FILET **+
Local salmon filet, grilled or pan-seared and served with dijon cream, sauce verte or other seasonal sauce.
BRAISED SHORT RIBS
Either lemongrass ginger or red wine-braised local short ribs, braised till meltingly tender and served with their braising juices.
HALIBUT
Herb-marinated and seared. Served with red wine butter sauce, lemon pan sauce or sauce verte. (in season)
DINNER DESSERTS
CHOCOLATE SPICED TRUFFLES
Vegan truffles rolled in spices.
TART LEMON TART
With shortbread crust, organic lemon and crème fraiche.
BUTTERMILK PANNA COTTA
Served in ramekins, with choice of seasonal fruit and an herbed shortbread cookie.
SEASONAL FRUIT GALETTE
Seasonal fruit wrapped in a flaky buttery crust with spiced cream.
CHOCOLATE GUANDUIA TORTE
Deep, dark, dense flourless chocolate hazelnut torte served with vanilla bean whip cream.
SEASONAL FRUIT SHORTCAKES
Buttery shortcake with seasonal fruit filling and whipped cream.
SEASONAL FRUIT CRISPS
Seasonal fruit compote with oat, brown sugar and butter topping. Served with whipped cream.
CHOCOLATE POTS DE CRÈME
Rich and chocolatey with whipped cream and housemade cookie;or with toasted meringue and graham tuille.
MINI CREAM PUFFS
With seasonal cream filling and powdered sugar.
MINI LEMON TARTS
With pastry cream and seasonal fruit topping.
MINI CHOCOLATE TARTS
With chocolate ganache and shaved chocolate.
MINI SEASONAL CRUMB PIES
Individual seasonal fruit pies with crumb topping.
GRAND MARNIER BROWNIE
The Artemis Brownie doused in Grand Marnier syrup with candied orange garnish.
MINI COOKIES (2 PER ORDER)
Assorted flavors. Please ask for current assortment.
MINI SALTED PECAN BOURBON BITES
Nutty caramel filling on a shortbread crust.
APPETIZER DISPLAYS
SEASONAL VEGETABLE DISPLAY *+
Featuring seasonal fresh, marinated, pickled, roasted and/or grilled veggies with housemade aioli.
LOCAL CHEESE DISPLAY
Local artisan cheeses, Freddy Guys hazelnuts, olives, local fruit conserves and chutneys, baguette and housemade crackers.
BRUSCHETTA DISPLAY
Grilled baguette and focaccia slices served with your choice of three spreads: local mushroom; olive and fig tapenade; pea pesto with Brindisi; white bean and rosemary; or creamy s
MEDITERRANEAN DISPLAY
Organic chickpea, lemon and mint spread served with marinated feta, fresh and pickled veggies, capers, olives and grilled pita.
MINI SANDWICH DISPLAY **+
Delicious chef’s choice mini sandwiches featuring local meats, cheeses, our housemade condiments and pickled veggies on a variety of Grand Central breads. Two mini sandwiches per
ANTIPASTO DISPLAY
Assortment of cured meats, rillettes, olives, pickled veggies, sun-dried tomato and roasted garlic pesto, housemade crackers and baguette.
WILLAMETTE VALLEY FONDUE
Assorted Willamette Valley cheeses melted with local Riesling and served with crusty bread and seasonal fruit and veggies. Extra: Add grilled sausages.
SKEWER DISPLAY **+
Your choice of three from the following: rosemary and garlic marinated local lamb; lemon and herb marinated local chicken breast; caraway and cumin local beef tenders; soy and ginger
SLIDERS DISPLAY (3 PER ORDER) ***+
(full-serve events only) Choose from our list of local and delicious choices: Local beef burger with white cheddar, bacon and garlic aioli; local lamb and feta burger with tzatziki.
BRUNCH
CHEDDAR, TOMATO AND CARAMELIZED ONION TART
Beecher’s cheddar and caramelized onions with fresh summer and/or organic tomatoes baked in a flaky crust and served with arugula salad.
FRENCH TOAST BREAD PUDDING
Brioche bread pudding with cinnamon and raisins. Served with organic maple syrup.
QUICHE
Local and organic ingredients or classic quiche Lorraine.
LEMON RICOTTA PANCAKE PUFFS
Mini pancake puffs served with organic lemon curd.
BRULEED RUBY RED GRAPEFRUIT WEDGES
In season only.
TEA SANDWICH PLATTER *+
Mini sandwiches to include house-smoked salmon with dill, capers and cream cheese; English cucumber, watercress and lemon; and radish, butter and local sea salt.
CHILLED EXTRA LARGE SHRIMP
Poached in a court bouillon, chilled and served with seasonal organic house ketchup or classic cocktail sauce.
MINI BISCUITS
Housemade buttermilk biscuits filled bacon and maple butter or thinly sliced ham and Dijon butter.
ARTEMIS YUKON GOLD LATKES
Potato pancakes made with local Yukon golds and served with housemade applesauce and sour cream.
BLOODY MARY BAR
Build-your-own, featuring our mix made with organic tomato juice, horseradish, hot sauce and Worcestershire sauce, with local vodkas with pepperoncini, stuffed olives, house pickle
MIMOSAS
Local sparkling wine and organic orange juice.
COFFEE AND TEA SERVICE
Portland Roasting coffee and Numi teas served with organic cane sugar and half-and-half.
BREAKFAST
OATMEAL CUPS
Organic oats in individual mason jars topped with seasonal fruit compote.
MORNING MEAT AND CHEESE PLATTER
An assortment of local cheeses, sliced meats, local fruit compote and sliced baguette.
ARTEMIS SCONES
With Lemon Curd and Devonshire Cream Lemon Poppyseed, Orange Cranberry, Blueberry Lemon, Lavender, Earl Grey.
ASSORTED HOUSEMADE SEASONAL BREAKFAST BREADS
1.5 pieces of miniature breads for each person.
BAGEL PLATTER
House made assorted bagels served with cold smoked NW lox, Gina Marie cream cheese, capers, sliced onion and lemons.
FRESH FRUIT PLATTER
LOCAL ORGANIC YOGURT
SOY YOGURT
YOGURT PARFAITS
Locally-made honey yogurt, housemade granola and local fruit parfaits served in compostable corn plastic tumblers. (Deconstructed for an additional charge)
HOUSE BREAKFAST SANDWICH
Fried cage-free egg, NW ham and Beecher’s cheddar on ciabatta roll with lemony hollandaise. Can be vegetarian.
BREAKFAST BURRITO
Scrambled cage-free eggs, local bacon, Beecher’s cheddar rolled in an organic whole wheat tortilla. Housemade salsa on the side. Can be vegetarian.
SEASONAL SCRAMBLE
Ingredients vary with the season. Please inquire.
NORTHWEST SCRAMBLE
With house-smoked local salmon, mushrooms and Willamette Valley Chive Havarti.
BRIOCHE FRENCH TOAST
Served with organic maple syrup. Add fresh berries, roasted pears, cinnamon apples or caramelized bananas, as available. $1.00.
SEASONAL FRITTATA
Cage-free eggs with seasonal veggies and local cheeses. Please inquire. (add meat for an additional charge)
COUNTRY BREAKFAST POTATOES
Local potatoes, roasted with fresh seasonal herbs. With organic ketchup on the side.
HARD-BOILED CAGE-FREE EGG
CHICKEN SAUSAGE
LOCAL BACON
COFFEE AND TEA SERVICE
Portland Roasting coffee and Numi teas with organic cane sugar and half-and-half.
COLUMBIA GORGE ORGANIC JUICES
Orange, grapefruit, or apple cider.
Contains raw egg.
**Beef, lamb, tuna and salmon are cooked to just how we like it!
+Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
