Year Round Menus

Local ground bison cooked with peppers and tomato and served on mini brioche buns.

Local mushrooms stuffed with housemade beef meatloaf.

Mini biscuits filled with pieces of Olympia Provisions hot dog and pickled mustard seeds.

Braised local beef brisket with pickled beet horseradish mayo with Willamette Valley dill Havarti.

Housemade marshmallows, plain or our current flavor, served with chocolate sauce and graham cracker crumbs on the side.

Ours features Beecher’s cheddar and combines other supporting players. Served in individual cups with crispy breadcrumb topping.

Mini pies, made with either local chicken breast or tender local beef, with carrots, celery and onions.

Locally-brewed beer and Beecher’s cheddar melted to perfection and served with mini housemade pretzel bites (and/or mini OP hot dog bites).

Ancho-braised beef, chicken, or black bean filling with mole or chile verde dipping sauce.

Beecher’s white cheddar, havarti and tomato chutney on mini brioche.

Cheesy risotto made with local Arborio, rolled into balls and stuffed with local greens and fried. Served with tomato coulis.

House-cured local salmon served on a crispy potato pancake with beet horseradish crème fraiche.

Local pork belly roasted til crisp served with rosemary citrus molasses glaze on a skewer.

With fromage blanc and local seasonal fruit chutney.

Crisp organic polenta box filled with seasonal tapenade. (Can be vegan.)

Local chicken grilled and served with lemon tahini garlic sauce, chimichurri or romesco.

Your choice of house-smoked PNW salmon or tofu with cilantro, mint, Asian pear, carrot and cucumber with sweet chili dipping sauce.

The best of the season, served in a demitasse cup or shot glass, depending on season, with herb garnish.

Marinated and grilled and served on a five spice wonton crisp with ginger edamame pesto.

Soy and Ginger marinated tofu served on a skewer with lemon garlic tahini sauce.

Roasted mini potato with housemade Romesco and pimenton aioli. Can be vegan.

Honey lavender-glazed salmon on a skewer, served with Meyer lemon marmalade.

House-smoked salmon with goat cheese, tomato chutney and scallions on housemade crackers.

Albacore tuna loin seared and sliced and served with a mustard miso sauce on a star anise wonton crisp or jasmine rice cake.

Dungeness crab with spicy remoulade or caper dill aioli. (May be subject to market fluctuation.)

Local beef seared and sliced and served on a garlic crostini with Mama Lil’s pepper aioli.

Local pork braised with either housemade bbq sauce, or with mojo, and served on a mini bun with citrus cabbage and house-pickled veggies.

Organic polenta made with butter and cheeses, cut in wedges and roasted.

Lundberg Farms blend of local wild and brown rices, cooked with aromatics, mushrooms and herbs.

Local Russets whipped with either extra virgin Arbequina olive oil or with cream and butter.

Local red potatoes, capers, shallots, tarragon and red wine vinaigrette.

Organic baby potatoes and/or fingerlings roasted in olive oil with garlic and herbs.

Organic baby spinach with crisp bacon, Rogue Creamery blue cheese, roasted seasonal fruit and balsamic vinaigrette.

With organic lemon, olive oil and shaved Willamette Valley Brindisi cheese.

Organic Arborio risotto made with Willamette Valley Fontina, formed into a cake and seared.

Leaves of romaine, Parmesan and croutons with classic Caesar dressing with anchovy, garlic, lemon and olive oil.

With sweet potato gratin and Hood River apple cranberry chutney.

Herb and garlic-marinated local beef tenders, seared and served sliced with roasted potatoes and onions with our housemade steak sauce.

Local chicken breast, pounded thin, seared and served sliced with pan sauce and roasted seasonal veggies.

Local rockfish roasted with Berbere spices and served with Wild Rice pilaf with mushrooms and herbs.

Local chicken breasts, pounded thin, seared and served with mushroom tarragon cream sauce served with potato and cauliflower puree.

Local chicken braised in a rich and creamy tomato-based curry sauce served with cardamom saffron rice with green peas.

Carnitas, Braised Chicken, Mushroom, Corn and Black Beans (vegan/gf), Local vegetables and beans (Only for vegetarians.), Cilantro Rice (vegan/gf), and fixings.

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.

Braised chicken thighs with sun dried tomatoes, capers, olives and mushrooms. Served with orzo or herbed basmati rice.

Pad Thai-style rice noodles with seasonal vegetables and a red Thai curry and lime vinaigrette.

Seasonal vegetables braised with chickpeas, tomatoes and middle eastern spices, can be vegan or topped with yogurt and harissa.

Local Delicata squash filled with quinoa, seasonal vegetables, and herbs served with Chimichurri sauce and herb salad (available only fall/winter).

Served with sautéed kale and cilantro mint sauce.

Oven roasted seasonal vegetables with a creamy spiced tomato sauce on saffron rice.

Thinly sliced local pork loin with cabbage slaw, jalapeno, pickled veggies, cilantro and Sriracha aioli (available as vegan).

Roasted turkey breast, basil pesto mayo, provolone, tomato and local greens.

House-roasted beef, local white cheddar, horseradish cream, pickled onions, local greens.

Braised NW beef, ‘Russian’ dressing, Havarti and caramelized onions.

Local pink shrimp with classic seasonings on a griddled hot dog bun.

Sacred Sea albacore tuna with dijon vinaigrette, capers, potatoes, black olives and house-pickled vegetables.

House hummus made with local garbanzos and local roasted beets, on a grilled pita with house-preserved lemons and local feta. (available as vegan)

Housemade black bean hummus with queso fresco, citrus slaw and cumin-roasted carrots on a grilled pita (available as vegan).

Local tomato, fresh mozzarella and organic basil with red wine vinaigrette. (available summer/fall only)

Grilled local and organic veggies with provolone and balsamic onion aioli (available as vegan).(available summer/fall only)

Grilled local asparagus with creamy goat cheese, black olive spread and lemon aioli (available as vegan).(available in spring only)

Housemade hummus, sweet pepper, tomato, pepperoncini, kalamatas, feta and local greens on a grilled pita (available as vegan).

Thinly sliced roasted local squash with balsamic onions and blue cheese cream cheese. (available fall/winter only)

Organic baby spinach with crisp bacon, Rogue Creamery blue cheese, roasted seasonal fruit and balsamic vinaigrette.

With organic lemon, olive oil and shaved Willamette Valley Brindisi cheese.

Leaves of romaine, Parmesan and croutons with classic Caesar dressing with anchovy, garlic, lemon and olive oil.

Lundberg Farms’ blend of wild, black and brown rices with dried fruit, greens and vinaigrette.

Pasta with seasonal veggies, herbs and house vinaigrette.

Mildly spicy, served with citrus whipped cream on buffets.

Moist and butterscotch-y.

Organic lemon and shortbread crust.

Marinated with garlic and herbs and grilled. Served sliced with your choice of romesco sauce, horseradish cream, chimichurri or salsa verte.

Local pork loin marinated and roasted and served with whole grain mustard pan sauce with seasonal stone fruit, apples or dried Italian plums.

Local skin-on chicken breast, marinated in garlic and herbs and pan seared. Served with seasonal sauce.

Marinated in garlic, sumac and herbs. Grilled and served on skewers with skordalia sauce or lemon tahini sauce.

Local chicken pounded thin and rolled and filled with sage, fontina and seasonal greens and served with either pan sauce or balsamic reduction.

Local fish rubbed with Berbere spices and roasted. Served with house-preserved lemon caper butter sauce.

Local pork chop stuffed with goat cheese and seasonal greens and served with seasonal housemade chutney.

Local beef pounded thin, rolled and stuffed with herbs, spinach, greens and cheeses and simmered until tender in our house tomato sauce. Served sliced.

Local salmon filet, grilled or pan-seared and served with dijon cream, sauce verte or other seasonal sauce.

Either lemongrass ginger or red wine-braised local short ribs, braised till meltingly tender and served with their braising juices.

Herb-marinated and seared. Served with red wine butter sauce, lemon pan sauce or sauce verte. (in season)

Seasonal fruit wrapped in a flaky buttery crust with spiced cream.

Deep, dark, dense flourless chocolate hazelnut torte served with vanilla bean whip cream.

Buttery shortcake with seasonal fruit filling and whipped cream.

Seasonal fruit compote with oat, brown sugar and butter topping. Served with whipped cream.

Rich and chocolatey with whipped cream and housemade cookie;or with toasted meringue and graham tuille.

With seasonal cream filling and powdered sugar.

With pastry cream and seasonal fruit topping.

With chocolate ganache and shaved chocolate.

Individual seasonal fruit pies with crumb topping.

The Artemis Brownie doused in Grand Marnier syrup with candied orange garnish.

Assorted flavors. Please ask for current assortment.

Nutty caramel filling on a shortbread crust.

Organic chickpea, lemon and mint spread served with marinated feta, fresh and pickled veggies, capers, olives and grilled pita.

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

Assortment of cured meats, rillettes, olives, pickled veggies, sun-dried tomato and roasted garlic pesto, housemade crackers and baguette.

Assorted Willamette Valley cheeses melted with local Riesling and served with crusty bread and seasonal fruit and veggies. Extra: Add grilled sausages.

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

(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.

Mini pancake puffs served with organic lemon curd.

In season only.

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.

Poached in a court bouillon, chilled and served with seasonal organic house ketchup or classic cocktail sauce.

Housemade buttermilk biscuits filled bacon and maple butter or thinly sliced ham and Dijon butter.

Potato pancakes made with local Yukon golds and served with housemade applesauce and sour cream.

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

Local sparkling wine and organic orange juice.

Portland Roasting coffee and Numi teas served with organic cane sugar and half-and-half.