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

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


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

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