Latin Flavors of the PNW

All of our Menus can be tailored to suit Gluten Free, Organic or Vegetarian appetites. Below are just a few samples of the possibilities. Chef Anna is always more than happy to mix, match and adjust to suit everyone’s taste and budget.

Latin Flavors Menu

Chef Anna trained for 8 years in Los Angeles, CA with some of the top chefs in the Latin Community. THIS IS NOT YOUR BORING “TACO BAR”!

South of the Border
Roasted Jalapeños filled with local Chorizo Sausage and Black Beans
Baked Brie in Phyllo with Fresh made Mango Jalapeño Filling
Tajin (a chili-lime and salt seasoning) Seasoned Seasonal Melon Slices
Jicama, Grapefruit and Salad with Honey-Citrus Vinaigrette
Traditional Red Rice
Black Beans with Fire Roasted MILD Chilies
Build your own Taco Bar:
(alternate meat fillings available for Tacos…just ask!)
Slow Braised Pork Carnitas, Shredded Cabbage, Fresh Made Pico De Gallo, Corn and Flour Tortillas, Crumbled Queso Fresco, Sour Cream, Corn Tortilla Chips and Fresh Made Guacamole
Coffee, Liquid Planet Hot Tea with condiments and Cinnamon Horchata (Beverage)

Tacos Tacos Tacos
Add a Taco to any menu as an Appetizer Street Taco or as an Entree or add to a Taco Bar (prices vary for each type of Taco)
White Mountain Pork Picadillo Tacos with Pickled Carrots, Jalapeños and Cilantro
Chili Rubbed Oregon Grass Fed Beef Brisket Tacos with Jalapeño-Pineapple Salsa
Ancho Chili Rubbed Slow Cooked White Mountain Pork Belly Tacos with a Roasted Pineapple and Avocado Salsa
Washington Grown Pulled Chicken Verde with Crumbled Queso Fresco and Pickled Red Onions
Vegetarian Seasonal Vegetable Tacos with Crumbled Cotija Cheese and Fresh Made Pico De Gallo
Creamy Rajas Poblanos Taco (Vegetarian) with a Salsa Verde
Blackened Wild Caught PNW Salmon Tacos with a Spicy Cabbage Slaw
Slow Cooked White Mountain Pork Carnitas with Fresh Made Pico De Gallo (Chef Anna’s Award Winning Secret Recipe!)
Seasonal Sustainable Fish Tacos with a Mexican Chimichurri
Garlic PNW Shrimp Tacos with Tangy Slaw and Fresh Made Guacamole
Chorizo, Potato and Wild Mushroom Tacos with Roasted Tomatillo Salsa
Chipotle Seasoned Vegetarian Zucchini and Wild Mushroom Tacos with Crumbled Queso Fresco

*New Item* There’s Always Tamale
Mini Beef Hand Made Tamales with Crema Fresca on the side
Hot Artichoke and Poblano Dip with Pennys Tortilla Chips
Individual Seasonal Tropical Fruit Salad Cups with Chile Lime Seasoning
Roasted Pepper and Romaine Salad with Queso Anejo and a Creamy Vinaigrette
Chorizo Mexican Risotto Station (Risotto is made fresh on site as Guests move through the Buffet Line…Extra Chef on Site Fee applies)
Oven Roasted Chile Relleno filled with Asadero Cheese and topped with a Creamy Avocado Sauce on the side
PNW Garlic Chile Rubbed Shrimp Sopas with a Creamy Cilantro Slaw on the side
Steamed Sweet Corn Tamale with a Dulce De Leche Sauce on the Side
Strawberry Aqua Fresca, Cinnamon Infused Coffee with Condiments and Cucumber Water

Latin Flavors PNW Style
Wild Caught PNW Salmon and Oregon Bay Shrimp Ceviche
The Salsa Bar: Yakima Valley Apple and Sweet Onion Salsa, Fresh Made Pico De Gallo Salsa and Fresh Mozzarella and Roasted Tomatillo Salsa served with Corn Tortilla Chips
Chilled Gazpacho Shooters
Fresh Cucumber Salad with a Cilantro Herbed Dressing
Roasted 4 Potato Salad with a Creamy Poblano Dressing
Wild Caught PNW Salmon Salpicon Style Tacos served with Corn Tortillas, Shredded Cabbage, Bacon-Tomato Guacamole and Lime Baja Topping (Guests build their own Taco)
Yucatan Seasoned Hickory Smoked Washington Grown Chicken Legs in Roasted Chile Sauce
Roasted Corn, Jalapeno and Sequim Honey Cornbread Mini Muffins
Coffee, Liquid Planet Hot Tea w/condiments and Agave Sweetened Orange-Orange Pekoe Tea

The South American Asado Excursion
Manchego Cheese and Roasted Garlic Queso Fundido with Toasted Bread for Dipping
Grilled Chorizo Sausage Bites with Chunky Guasacaca (Venezualan Guacamole)
Asado Ceasar Ensalada: Fresh Romaine tossed with Shredded Manchego, Diced Jamon,
Fresh Croutons and our TRUE Caesar Dressing
Aji Amarillo Individual Baked Potatoes with Roasted Chilis
Chilled Marinated Sliced Grilled Oregon Flank Steak with Aleppo Aioli
Wild Caught PNW Salmon Cakes with Chimichurri Topping
Potato Rolls with Butter
Chilled Iced Cinnamon Vanilla Coffee, and Orange Infused Iced Tea

Comida Comfortable
Wild Caught PNW Salmon Cakelettes with a Chipotle Aioli
Watermelon, Basil and Queso Blanco Skewers with a Tajin Seasoning
The Latin BLTA: Avocado Mayo, Tomato and Chili Rubbed Bacon Wrap Bite
Seasonal Mixed Greens with Roasted Tomatillos, Sliced Red Onion, Tomatoes and Cotija Cheese with an Avocado Dressing
Green Chili Rice
Chef Anna’s “Gaucho Pie” Tomatillo Braised White Mountain Pork topped with a Creamy Roasted Poblano Mashed Potato
Pulled Washington Grown Chicken Mole Sliders with Pickled Red Onions and Slider Buns
Warm Corn Tortillas
Chilled Horchata and Orange Infused Water

*New Item*Una Gran Comida!
Poblano and Aji Amarillo Twice Baked Potato Cups
Deconstructed Nopales Caprese: Cooked Cactus Strips with Queso Blanco, Tomatoes and Cilantro Pesto Dipping Sauce
Al Pastor Oven Roasted WA Grown Chicken Wing Segments
Seasonal Mixed Greens with Roasted Tomatillos, Corn, Crumbled Cotija Cheese, White Onions with Corn Tortilla Strips and a Poblano Ranch Dressing
Chipotle and Maple Oven Roasted Sweet Potatoes
Wild Caught PNW Salmon Cakes with a fresh made Mango and Cucumber Salsa
Make your own Sopa: Guests create their own Sopa with the following Ingredients Sopas, Oregon Grass Fed Carne Asada, Sauteed Power Greens with Roasted Poblanos, Crumbled Queso Fresco, Guacamole, Baja Lime Sauce, Fresh Made Pico De Gallo, Chopped Cilantro and Pickled Red Onions
Corn Tortilla Chips with Tomatillo Salsa
Watermelon Agua Fresca, Passion Fruit Iced Tea

The Spanish Pacific NW Table
Oregon Bay Shrimp, Melon and Apple Individual Cups
Potato and Onion with Local Spanish Chorizo Tortilla Espanola Bites
Tapas Charceuterie: Manchego Cheese Slices with Jamon Slices, Roasted Garlic Heads, Parsley and Garlic Chickpeas, Roasted Grape Tomatoes and Slices of Rustic Bread
Mixed Greens with a Red Wine and Garlic Vinaigrette
Chilled Green Beans Valenciana
PAELLA STATION: A PNW Seafood Paella is made fresh on site. Seasonal, Sustainable Seafood is cooked in the traditional Paella Pans as your guests watch…something your guests will speak about for years to come. Additional On Site Chef Charge will be applied (Chicken or Vegetable Versions are available)
Fresh Baked Rustic Rosemary Loaf with Olive Oil to dip in
Vanilla and Cinnamon Iced Coffee, and Minted Lemon Ice

*New Item* Desayuna! (Have Breakfast!)
Tajin Seasoned Pineapple and Melon Slices
Churro “French Toast” with Dulche De Leche Topping
Sweet Potato and Chorizo Hash with Avocado Crema
Egg and Poblano Enchiladas with a Sun-dried Tomato and Chili Sauce
Cinnamon Coffee with Condiments and Orange Juice

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



PLEASE FEEL FREE TO MIX AND MATCH AMONGST THE MENUS.  WE ARE HERE TO CATER TO YOU All prices are based upon Buffet Style.  Plated Service, Family Style and Passed Service is available for additional fees Prices do NOT include Tax, Service and Labor Charge, Transportation fees or Rental Fees **Prices are based on 50-200 person headcount.  Prices are subject to change for smaller events and events over 200** 


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