Ireland meets PNW

Chef Anna takes Inspiration from everywhere she goes. Her time she recently spent in Ireland was no exception. Traveling the Irish Countryside, sitting in Pubs, talking with the Locals and meeting with Local Chefs inspired her Irish Roots. Simple, clean, farm fresh foods and GRAVY were all on the menu wherever she went…and dreams of parings with PNW foods was an easy conclusion.

Wee Bites from the Irish Table
*Stout and Cheddar Soup with Irish Bacon and Brown Bread Croutons (V)
*Colcannon Irish Potato Cups (V, GF)
*Irish Oregon Grass Fed Beef Stew Cups with Puff Pastry Caps
*The Irishman Slider:  Sliced Mastercarve Ham, Irish Cheddar, Guiness Flash Steamed Cabbage, Parsley Tarragon Sauce and Porter Infused Mustard on a Butter Toasted Pretzel Bun
*Bread Pudding Bites with Jameson Whiskey Caramel Sauce (Ovo-V)
Beverage
*Chilled “Irish Cream” Coffee
“Please Inquire for Pricing”

Lunch on the Wild Atlantic Way
*Wild Caught PNW Smoked Salmon Chowder
*The Travelers Salad with Seasonal Greens, Pickled Beets, Sliced
Cucumber, Chopped Celery, Tomatoes, Shredded Cabbage, Sliced
Hardboiled Eggs, Crumbled Local Blue Cheese and Sliced Onions
with a Dijon Tarragon Dressing (Ovo V, GF)
*Traditional Meat Pie: Slow Cooked Pork/Beef topped with Flaky Pie Crust
*Tims Cascade Potato Crisps (VE, GF)
*Chocolate Guiness Cupcakes with an Irish Cream Frosting (V)
*Iced Tea with Condiments
“Please Inquire for Pricing”

The Full Irish Breakfast
*Oven Roasted Tomatoes and Sautéed Mushrooms sprinkled with
Pink Sea Salt (VE/GF)
*Slow Cooked Steel Cut Oatmeal with Toppings: Raisins, Toasted
Almonds, Brown Sugar, Cream and Jameson Caramel Sauce(Can be VE depending on selections, GF)
*Breakfast Potatoes O’Shaughnessy: Oven Roasted PNW Potatoes, Sautéed Onions and Cabbage, Roasted Garlic Cloves, Sea Salt and Shredded Irish Cheddar on the side (VE, GF)
*Smoked Shoulder Irish Bacon (GF)
*Scrambled Farm Fresh Free Range Eggs
*Scones with Irish Butter and Fresh Made Jam (V)
*Fresh Brewed Coffee with Condiments and Orange Infused Water (VE, GF)
“Please Inquire for Pricing”

The Sunday Carvery
Appetizers
*Irish Stew Shooters featuring Oregon Lamb with Puff Pastry Crisp
*Corned Beef and Cabbage Quiche Bites
*The Cheeseboard featuring an array of local cheese, fresh made
seasonal chutney, jams and brown bread chunks (V, Can be GF without Bread
Entree
*Mixed Greens House Salad with Sequim Valley Honey-Mustard
Vinaigrette (V, GF)
*Sliced Country Bread (VE)
*Creamy Mashed Potatoes with Parsley-Tarragon Sauce (V)
*Sliced Mastercarve Ham with Steamed Cabbage (GF)
*Oven Roasted Rubbed Bone In WA Grown Chicken with Yakima
Valley Apple Pan Gravy
Beverage
Chilled Spiced Apple Cider
“Please Inquire for Pricing”
***Add a Delicious Dessert for an additional fee:  Jameson Whiskey Bread Pudding (Ovo-V)

Highland Fling
Appetizers
*WA Grown Chicken and Leek Puff Pastry Individual Pot Pies
*Parmesan and Thyme Savory Shortbread Canapés topped with Goat Cheese and Sweet Onion-Whiskey Marmalade (V)
*Wild Caught PNW Smoked Salmon Cullin Skink Chowder Shooters with Brown Bread Croutons
Entree
*Seasonal Mixed Greens with Blackberries (when seasonally available), Whatcom Blue Cheese Crumbles, Sliced Cucumbers, Toasted Walnuts, Chopped Green Onions and a Honey Mustard and Garlic Salad Dressing (V, GF). HAS NUTS
*Neeps and Tatties: Chuckanut Valley Potatoes and Turnips mashed with Irish Butter and Bacon (GF)
*Slow Roasted Whiskey Glazed Wild Caught PNW Salmon Fillet
*Dark Stout Slow Simmered Oregon Grass Fed Beef
*Yorkshire Pudding
Beverage
*Sparkling Hibiscus Lemonade and Apple Infused Water
“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