Eatdrink Menu - Appetizers
menus
Crudites
-
Tapenades & Crudités$5.95pp
Chopped Olives, Lemon Eggplant Dip & Creamy Roasted Garlic Hummus
Served with Pita Wedges & Crudités -
Craft Cheese & Cured Meats$11.95pp
With Seasonal Accoutrements, Artisan Flat Breads and Seeded Crostinis -
Pacific Northwest Fruit & Cheese Display$6.95pp
Served with Artisan Flatbreads -
Roasted Vegetables$4.95pp
Marinated and Seasoned -
Ceviche$4.95pp
Rock Fish and Oregon Bay Shrimp with Onion, Mango, Jalapeño
Choice of House Made Flour or Corn Tortilla Chips -
Fresh Vegetable or Prawn Spring Rolls$3.95pp/$4.95pp
Julienned Fresh Vegetables, Rice Noodles & Sweet Chili Dipping Sauce -
Housemade Seasalt & Pepper Potato Chips$1.95pp
With Seared Onion Dip or Seared Onion and Bacon Dip - Rosemary Roasted Mixed Nuts $1.95pp
- Plattered or Passed
- Bruschetta with Tomatoes, Garlic, Parmesan, Balsamic, Olive Oil and Seeded Crostini
- Bruschetta Umbra with Olives, Golden Raisins and Thyme, served on Crostinis
- Roasted Garlic Mousse & Sweet Pepper Relish on Crostinis
- Honey Fromage Blanc with Walnuts on Seeded Baguette Crostinis
- Fig Jam Crostini with Beechers White Cheddar and Marcona Almond
- Lemony White Bean Spread with Pickled Peppers on Crostinis
- Black Pepper Ricotta Crostini with Roasted Baby Tomatoes and Fresh Basil
- Port Poached Fig Crostini with Mascarpone and Blue Cheese Mousse, Marcona Almond
- Toasted Olive Bread with melted Shallots, Golden Raisins and Thyme
- Caprese Slider with Tomato, Fresh Mozzarella, Basil, Balsamic and Olive Oil
- Balsamic Cipollini Onion Flatbread with Blue Cheese and Parsley
- Spiced Kabocha Squash Mousse Tostada with Apple Slaw, Almond Brittle Crumble & Blue Cheese
- Chili Verde and Roasted Corn Empanada with Cilantro Crema Dipping Sauce
- Kimchi Fritter with Scallions & Soy Ginger Aioli
- Chili, Pea and Potato Samosa with Cilantro Chutney
- Roast Garlic and Chevre Puff Pastry with Fried Sage Garnish
- Pecorino Mousse and Smoked Tomato Gremolata served on a Polenta Crisp
- Crisp Polenta with Grilled Mushrooms, Goat Cheese Mousse and Onion Confit
- Grilled Focaccia with Morel Mousse, Shaved Asparagus & Pecorino
- Oyster Mushroom and Leek Tartlet’s with Porcini Powder
- Poached Pear and Brie Tartlets with Honey and Fresh Thyme
- Raspberry and Brie Phyllo Tarts
- Tomato Camembert Tart
- Cucumber Canapés with Harissa Hummus
- Asian Vegetarian "Bahn Mi" in Cucumber Cups with Sweet Chili Sauce
- Cucumber Canapé with White Bean Hummus, Smoked Tomato Gremolata
- Cranberry Crunch Salad in Endive Spear
- Classic Waldorf Salad on Endive Spears
- Fingerling Potato Cups with Truffled Pea Puree and Caramelized Vidalia Onion
- Baby Yukon Cup with Caramelized Onion and Mushroom Topped and Roasted with Raclette
- Baby Red Potato Cups with Caramelized Onion Dip and Chives
- Dried Fruit and Red Wine Compote with Brie in Phyllo Cups
- Wild Mushroom and Goat Cheese Mousse in Phyllo Cups
- Wild Mushroom-Chestnut Mousse in Hazelnut Cups
- Gremolata Portobello Mushroom Skewers with Balsamic and Olive Oil
- Fresh Vegetable Rolls with Sweet Chili Sauce
- Plattered or Passed
- Caramelized Onion Flatbread with Chevre, Slab Bacon Lardons & Parsley
- Spanish Chorizo Flatbread with Blue Cheese, Caramelized Onions and Arugula
- Sweet Fig Jam Flatbread with Speck Ham and Gorgonzola
- Chicken and Rice Crispy Spring Roll with Garlicky Sweet and Sour Sauce
- Smoked Chicken and Butternut Squash Mousse Tostada with Maple Glaze (GF)
- Smoked Chicken and Sweet Potato Empanada
- Pepper Crusted Smoked Beef, Roasted Apple and Onion Horseradish on Grilled Potato Bread
- Seared Sirloin and Celery Root Canapé with Cambozola Mousse & Granny Smith Relish
- Beef Tartar on a Seeded Crostini with Truffle Oil
- Pancetta, Leek and Goat Cheese Tartlet
- Endive BLT Spear with Tomato, Whipped Blue Cheese, and Apple-Wood Smoked Bacon
- Basil Chicken Salad on an Olive Crostini with Roasted Tomato Jam
- Seared and Marinated Rack of Lamb Lollipop With Red Pepper Jelly & Torn Mint
- Asian Beef Skewers with Sweet Chili Glaze, Sesame Seeds and Green Onions
- Citrus-Oregano Chicken Skewer with Crushed Hazelnuts and Rosemary Dijon Dipping Sauce
- North African Spiced Chicken Skewer with Lemon and Cilantro Yogurt Dipping Sauce
- Herbed Chicken Skewer with Lemon and Chive Yogurt Dipping Sauce
- Chicken Satay Skewer with Yellow Curry and Coconut Sauce (GF)
- Sweet and Spicy Jalapeno Glazed Chicken Skewers (GF)
- Spicy Chicken Skewers with Grilled Green Onion Persil lade
- Ginger Pork Meatball Skewers with Green Curry Dipping Sauce
- Prosciutto and Melon Skewers seasonal
- Beef and Pork Whole Grain Mustard Meatball with Wild Mushroom and Smoked Paprika Dipping Sauce
- Spicy Asian Chicken Wings with Black Vinegar Dipping Sauce
- Franks’ Classic Wings with Celery Sticks and Blue Cheese Dip
- BBQ Pulled Pork Slider with Vinegar Coleslaw on an Macrina Slider Roll
- Red Wine Braised Pulled Pork Slider with Green Olive Tapenade & Orange Cabbage Slaw
- Steak Slider with Onion Relish and Creamy Horseradish
- Turkey Slider with Butter Lettuce, Stoneground Mustard Aioli and Cranberry Relish
Oyster’s on the Half Shell
- Plattered or Passed
- Adobo Jumbo Prawn on a Smashed and Fried Tostone with Avocado Mousse
- White Wine and Thyme Poached Prawns with Classic Cocktail Sauce
- Lemon Zest and Herb Marinated Prawn Skewers
- Wild Salmon Skewer with Smoked Bacon Dashi Glaze, Sesame Seeds & Scallions
- Dungeness Crab Salad With Rice Wine Vinegar, Kewpie, Pickled Ginger, Cucumber Canapé
- Oregon Bay Shrimp Salad with Citrus Zest and Dill in Roasted Potato Cups
- House Smoked Salmon on Crisp Dark Bread with Cucumbers and Pickled Shallots
- Wild Salmon Cake with Lemon Pesto Crème Fraiche
- Dungeness Crab and Shrimp Cakes with Lemon Pesto Crème Fraiche
- Provencal Albacore Tuna with Preserved Lemon on Toasted Seed Bread
- Coconut Crusted Mini Lobster Tail with Sweet Chili Sauce