Holiday Menu

All Menu Prices are based on a headcount of 50 people, We can accommodate all sizes of events, larger or smaller. Prices may vary.

Holiday Classic Appetizer Elegance
*Baked Brie in Phyllo with Cranberry Apple Filling(V)
*Cold Smoked Salmon and Mascarpone Bomba with Snowflake Crackers (Can be GF without Crackers)
*Bacon Wrapped Oregon Grass Fed Beef Tenderloin with Gorgonzola and a Balsamic Fig Drizzle (GF)
*Persimmon Slices with Prosciutto and Pomegranate Seeds (GF)
*Minted Seasonal Melon Balls (VE, GF)
*Winter Crudites with Beau Mond and Dill Dip (V, GF)
*Please Inquire for Pricing*

New Years H’ors Doeuvres
*Roasted Washington Grown Chicken Skewers with Mint-Pomegranate Seed Relish (GF)
*Chilled Bloody Mary Soup Shots with New Orleans Shrimp and Pickled Vegetables (GF)
*Beef Wellington Puff Pastry Canapés
*Vanilla Pear Infused Goat Cheese with Water Crackers (V, Can be GF without Crackers)
*Skewered Cantaloupe Balls with Bresaola (a cousin to Proscuitto…beef) (GF)
**Award Winning** Hot Artichoke and Cheese Dip with Crostini (V, GF without Crostini)
*Wild Caught Dungeness Crab Cakelettes with Spicy Avocado Sauce (Crab Prices subject to change based on Supply Issues)
*Please Inquire for Pricing*

Let’s Talk Turkey
Appetizers
*Butternut Squash Soup Shooters with Roasted Apple Slices (VE, GF)
*Roasted Fennel and Proscuitto Crostini with Cranberry-Citrus Chutney
*Apple-Chicken Sausages En Croute with Gruyere
Entree
*Cider Brined Sliced Roasted Turkey Breast (GF)
*Scratch Made Apple Cider Turkey Gravy
*Chef Anna’s Famous Focaccia Stuffing with Cranberries, WA Apples, and Hemplers Sausage
*Fall Mixed Green Salad with Pomegranate Seeds, Oranges and Red Onions with Pomegranate Vinaigrette (GF, VE)
*Chive and Parmesan Creamy Mashed Chuckanut Valley Gold Potatoes (V, GF)
*Green Beans with Sweet and Sour Bacon Dressing (GF)
*Assorted Breads and Rolls with Butter (VE without Butter)
Dessert
Fresh made Pumpkin Pie with Vanilla Bean Whipped Cream (V)
*Salted Caramel-Ricotta Hand Filled Cannolis (V)
*Please Inquire for Pricing*

What’s in Season?
Crescent Moon Catering focuses on Fresh, Local, Seasonal Products.

Winters Bounty (December-February)
Appetizers
*Wild Caught PNW Smoked Salmon Chowder Shooters
*Roasted Seasonal Vegetables Tossed with Australian Sea Salt and White Balsamic Reduction (VE, GF)
Entree
*Winter Greens with Orange Wedges, Red Onion Slices, Pomegranate Seeds, Shredded Beechers Cheddar, Cucumber Slices and Home Made Croutons and Pomegranate Vinaigrette (V, GF without Croutons)
*Braised Oregon Grass Fed Beef in a Mushroom and Red Wine Reduction
*Pan Roasted Chicken Breasts with Pomegranate and Mint Relish (GF)
*Baked Gorgonzola Gnocci with Taleggio, Pancetta and Sage
*Fresh Artisan Breads with Butter (VE without Butter)
*Please Inquire for Pricing*

THE PACIFIC NORTHWEST TABLE

The Pacific NorthWest Open House
Appetizers
*Wild Caught Cold Smoked Salmon with Goat Cheese and Chives in Puff Pastry Cups
*The Pacific Northwest Caprese: Local Fresh Mozzarella Cheese Slices Layered with yakima Apples, Fresh Basil Leaves, sprinkled with Sea Salt and Drizzled with White Balsamic Glaze (A Crescent Moon Catering Original Dish) (GF, V)
Entree
*Frisee and Mixed Greens with Roasted Red Beets, Sliced Sweet Onions, Cucumbers and Oregon Rogue Blue with House Made Balsamic Vinaigrette (V, GF)
*Roasted Root Vegetables with Shallots and Thyme (VE, GF)
*PNW Scratch Made Cioppino (Red Wine Based Seasonal Seafood Stew) in Sourdough Bowls
*Please Inquire for Pricing*

The Winter Pacific Northwest Beachcomber
This wonderful interpretation of the East Coast Clam Boil is Unique and a GREAT experience for you and your guests. Some ingredients not available year round! Bibs Included!

Appetizers
*Hot Dungeness Crab, Artichoke and Cheese Dip with Crostini (V, GF without Crostini) (Crab Prices subject to change based on Supply Issues)
*Wild Caught Smoked Salmon Open Faced BLT Bites with Sweet Onion Relish
*Chef Anna’s Signature PNW Clam Chowder Shooters
Entree

*Mixed Green Salad with Goat Cheese, Spiced Walnuts, Roasted Pears and a Tangy Honey Vinaigrette (V,GF)
*Wild Rice Pilaf (V, GF)
*The Boil: Cooked in our own Seafood Seasoning and a local Micro Brew Ale, it includes: Shrimp, Clams and Crab Steamed with Red Potatoes and Local Andouille Sausage Slices (GF) (Crab Prices subject to change based on Supply Issues)
*French Bread Slices (VE)
*Please Inquire for Pricing*

An Elegant Pacific NW Holiday
Appetizers
*Dungeness Crab Cakelettes with Spicy Avocado Dipping Sauce (Crab Prices subject to change based on Supply Issues)
*Melon Skewers with Basil Mojo (VE, GF)
*Warm Tomato Bisque Shooters with Oregon Bay Shrimp with a Sourdough Beechers Cheddar Crouton (GF without Crouton)
Entree
*Endive, Mixed Seasonal Greens, Diced Red Bell Peppers, Chopped Green Onions and Hearts of Palm Salad with Tarragon Vinaigrette (VE, GF)
*Chuckanut ValleyPotato and Wild Mushroom Gratin with Gruyere Cheese(V)
*Roasted Brussel Sprouts with Balsamic Vinegar, Shallots and Bacon (GF)
*Braised Oregon Grass Fed Beef Brisket in Red Wine Sauce
*Apple Cider Brined Pan Roasted Chicken Breasts with Apple Onion Compote (GF)
*Artisan Breads and Rolls with Butter (VE without Butter)
Dessert
Eggnog Tartlettes and Baked Pears with Custard Sauce
*Please Inquire for Pricing*

Add some of our Specialty Beverages
*The Hot Chocolate Bar: True Guittard Chocolate Shavings melted in Milk with toppings to include: Crushed Candy Canes, Chocolate Shavings, Whipped Cream and Marshmallows
*Please Inquire for Pricing*
*Hot or Chilled Spiced Leavenworth First Press Apple Cider
*Please Inquire for Pricing*
*Eco Friendly Pure Vida Hot Coffee Service with Condiments
*Please Inquire for Pricing*

GF: Gluten Free   DF: Dairy Free   VE: Vegan   V: Vegetarian

Crescent Moon Catering is happy to provide these options, however we are NOT a strictly GF facility or a Nut Free Facility