Farm to Table

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.

Farm to Table Menu

Our Chef Anna is so passionate about flavor and quality and using local ingredients we had to give this set of menus its own section. These are truly from our Chefs Soul.

The Farmers Market
*Slow Roasted Duroc Pork Belly in a Smoked Broth with Roasted Seasonal Mushroom Shooters (GF)
*Soy-Butter Poached Wild Caught Salmon Bites with Kimchi Juice served Amouse Bouche Style
*Oregon Rogue Blue Cheese 
Spread and Applewood Smoked Bacon with Locally Sourced Sourdough Triangles
*Roasted Beets, Radishes, Roasted Turnips and Local Chevre Salad with Baby Seasonal Greens and a Yogurt Walnut Dressing (V, GF)
*Roasted Pecans with Brussel Sprouts (VE, GF…HAS NUTS)
*Angel Hair Pasta with a Seasonal Mushroom Cream Sauce tossed FRESH on Site (V)
*Chilled – Pan Roasted Sliced BC Duck with a Yakima Valley Cherry Sauce (GF)
*Braised Oregon Grass Fed Boneless Beef Short Ribs with a Washington Red Wine-Muchroom Sauce
*Fresh Local Rolls with Butter (VE without Butter)
*Fresh Minted Blackberry Lemonade (VE, GF)
*Please Inquire for Pricing*

The Harvest Moon
*BC Duck Confit filled Chuckanut Valley Gold Potato Cups with a Thyme-Port Sauce
*Savory Shortbread Canapé topped with Whipped Goat Cheese, WA Pear Chutney and Crispy Prosciutto (Can be V without Proscuitto)
*French Walla Walla Sweet Onion Soup Shooter with Beechers Cheddar Cheese and Local Sourdough Crouton
*Artisan Field Greens with WA Grown Apples, Crumbled Oregon Rogue Blue, WA Dried Cranberries, Chopped Green Onions with a Sequim Valley Honey-Dijon Vinaigrette (GF, V)
*Applewood Cured White Mountain Pork Belly Tossed Brussel Sprouts with Balsamic (GF)
*Oven Roasted Chuckanut Valley Potato Blend with Himalayan Pink Sea Salt (VE, GF)
*Pan Roasted WA Grown Chicken Breast with Garden Lemon Tarragon Sauce
*Carving Station: Oregon Grass Fed Sliced Beef Flank Steak Roulade with Locally Sourced Proscuitto, Sautéed Kale, Roasted Garlic, Local Fontina (GF) with a WA Red Wine and Mushroom Sauce (Requires Extra Chef On Site Fee)
*Fresh Baked Artisan Bread with Chive Infused Compound Butter (VE without Butter)
*Okanagan Cherry Infused Iced Sweet Tea (VE, GF)
*Please Inquire For Pricing*

The Farm Fresh Table
*Hand Rolled Washington Grown Chicken Meatball in a Tomato Broth with White Bean Shooter
*Warm Roasted Cauliflower and Smoked Cheese Dip with Crostini 
(V, Can be GF without Crostini)
*Roasted Butternut Squash and Chèvre Tarts with Pork Belly Bacon
*Oven Roasted Acorn Squash, Roasted Yakima Pears, Crumbled Local Chevre and Red Onion Slices on a Bed of Local Seasonal Greens with a Mild Curry Vinaigrette (GF, V)
*CMC Signature Smoked Cheese Macaroni and Cheese featuring Beecher’s Smoked Cheddar with Roasted Yakima Valley Apples and Firmont Farms Sausage
*Sautéed Fall Greens with a Creamy Dijon and Shallot Sauce (GF, V)
*Puff Pastry Washington Grown Chicken Pot Pie
*Deep and Rich Oregon Raised Lamb Shepherds Pie with Creamy Chuckanut Valley Mashed Potatoes
*Fresh Assorted Locally Sourced Dinner Rolls with Butter (VE without Butter)
*Sparkling Yakima Valley Pear and Mint Cooler (VE, GF)
*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



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, Utility Fees, Transportation/Fuel Surcharge fees or Rental Fees (plates, glassware, linens etc are an extra charge).  **Prices are based on 50-200 person headcount.  Prices are subject to change for smaller events and events over 200**  

Crescent Moon Catering
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