pnw table

Appetizers
■ Oregon Bay Shrimp Poke with Crispy Rice Cracker (GF, DF)
■ Tropically Themed Seasonal Fruit Display (VE, GF)
■ Crescent Moon Catering’s Pineapple Infused Hawaii Macaroni Salad Cups (V)
Entree
■ Seasonal Mixed Greens with Mango, Chopped 5 Spice Macadamia Nuts, Spring Onions and Cucumber with a Mango Vinaigrette (GF, VE. HAS NUTS)
■ Toasted Coconut Rice (VE, GF)
■ Huli Huli Braised WA Grown Chicken Thighs (GF, DF)
■ Shredded White Mountain Kahlua Pork (GF, DF)
■ Sweet Hawaiian Rolls (V)
Beverages
■ Passion Fruit Iced Tea (VE, GF) and Pineapple Infused Water (VE, GF) 

Appetizers
■ Hand Rolled Beef/Pork Meatballs in a Red Wine Mushroom Sauce
■ Individual Quiche Florentine (Ovo-V)
■ Puff Pastry Wrapped Hemplers Italian Sausage with Parmesan and a Basil Pesto Dip
Entree
■ Chop Romaine Salad with Tomatoes, Crumbled Oregon Rogue Blue Cheese, Chopped Green Onions, Toasted Pumpkin Seeds and House Made Blue Cheese Dressing with House Focaccia Croutons (V, GF without Croutons)
■ Roasted Cauliflower and Kale Gratin (V)
■ Grilled Beechers Cheddar, Tomato and Hemplers Bacon Sandwiches on Seattle Sourdough
■ Award Winning PNW Clam Chowder Bowls (6 oz Portions)
Beverage
■ Hot Coffee with condiments

Appetizers
■ Sesame Chicken Salad Amouse Bouche with Crispy Wonton Strips (Can be GF without Wonton Strips)
■ Hoisin Braised Shredded Beef Sliders on Brioche Mini Buns
■ Sesame Avocado Salsa with Sesame Crisps (GF, VE)
Entree
■ WA Grown Apple and Napa Cabbage Salad with Snow Peas, Red Onion, Sesame Seeds and a Sesame Miso Dressing (VE)
■ Farfalle Pasta with Signature Ginger-Shitake Mushroom Cream Sauce (V)
■ Soy Braised Washington Grown Bone In Chicken Thighs (DF)
■ Wild Caught PNW Salmon Cakes with a Ginger Aioli (GF)
■ Hawaiian Sweet Rolls (V)
Beverage
■ Chilled Green Tea (VE, GF)

Appetizers
■ Wild Caught Nova Scotia Style Smoked Salmon Bomba with Crackers (GF without Crackers)
■ Hot Wild Caught Dungeness Crab Dip with Crostini (Crab Prices subject to change based on Supply Issues) (GF without Crostini)
■ PNW Cioppino Broth Shooters with Wild Caught Pan Roasted Shrimp (GF, DF)
Entree
■ Seasonal Mixed Greens with Watercress and Whatcom Blue Roquefort, Chopped Green Onions, Sliced Cucumber with Champagne Vinaigrette (V, GF)
■ Penne Pasta in a Cambazola Sundried Tomato Cream Sauce, Roasted Artichokes, Sautéed Kale, Diced Onions and Roasted Garlic (V)
■ Oven Roasted Broccoli tossed with Lemon and Olive Oil (VE, GF)
■ Wild Caught PNW Salmon Cakes with a Blackberry Walla Walla Onion Sauce (GF)
■ Fresh Sliced LocalRustic Loaf with Herbed Butter (VE without Butter)
Beverage
■ Passion Fruit Iced Tea

Appetizers
■ Chilled WA Reisling and Orange Poached PNW Shrimp with Snow Peas and Sesame Seeds with and Orange Reduction Sauce (GF)
■ Wild Caught PNW Hot Smoked Salmon Chowder Shooter Cups (4 oz) with Seattle Sourdough Croutons
■ PNW Apple-Mascarpone Phyllo Cups: PNW Apples in Phyllo filled with Creamy Mascarpone Cheese topped with House Made PNW Apple Chutney (V)
Entree
■ Mixed Greens, WA Grown Roasted Pear Salad with 5 Spice Pecans, Goat Cheese, Red Onion and Cucumber Slices and House Balsamic Vinaigrette (GF, V…HAS NUTS)
■ Oven Roasted Chuckanut Valley Potato Blend with Fresh Chives (GF, VE)
■ Chilled Power Green Sauté with Roasted Garlic and Grilled Bell Peppers (GF, VE)
■ Slow Roasted Wild Caught PNW Fresh Salmon Fillets with Fresh Made Blackberry Sweet Onion Compote (GF) ****WHEN SEASONALLY AVAILABLE JULY-SEPTEMBER, Out of Season is Previously Frozen****
 ■ Linguini tossed in a Bright Lemony Ricotta Cream Sauce with Oven Roasted Sliced WA Grown Chicken, Artichokes and Squash (Can be made V with the removal of Chicken)
■ Fresh Local Artisan Rolls with Chive Infused Compound Butter (VE without Butter)
Beverage
■ Passion Fruit Iced Tea (VE, GF)

Appetizers
■ Oregon Bay Tarragon Shrimp Canapes on Toasted Olive Oil Brushed Buttermilk Bread Round
■ Seasonal Melon Slices with Basil Mojo (VE, GF)
■ Chilled Gazpacho Shooters with Dungeness Crab Meat (GF, VE without Crab) ***Price subject to change due to Crab Supply issues***
Entree
■ Sweet Pea and Mint with Seasonal Mixed Greens, Sweet Onion Slices, Cucumber Slices, Shredded Beechers Salad with Citrus Vinaigrette (GF, V)
■ Chilled Penne Pasta with Asparagus (when seasonally available), Wild Caught PNW Smoked Salmon and Poppy Seeds and a Tangy Dressing (DF)
■ Chilled Sliced Pan Roasted WA Grown Chicken Breast with Chard Salsa Verde, Creamy Havarti, Smoked Paprika-Dijon Aioli Spread and Green Leaf Lettuce on Baguette Sandwich
■ Chilled Fresh Wild Caught Salmon in Lemony Aioli Spread (When Seasonally Available) with Roasted Bell Peppers, Dill Pistachio Pesto Spread, Green Leaf Lettuce on Croissant (HAS NUTS)
■ Lemon-Zucchini Mini Muffins (V…HAS NUTS)
Beverage
■ Blackberry Minted Lemonade (VE, GF)

Appetizers
■ *Award Winning* Chef Anna’s Scratch Made Clam Chowder Soup Shooters (4 oz) with Sourdough Crouton
■ Wild Caught PNW Salmon Open Faced B-T Bites with Bacon Tomato Jam and Sweet Onion Relish
■ Fresh Seasonal Fruit Display (VE, GF)
Entree
■ Mixed Green House Salad with Fresh Made Focaccia Croutons and Buttermilk Dill Dressing (V, GF without Croutons)
■ WA Grown Apple and Cabbage Slaw with Tangy Honey Dressing (GF, V)
■ The Boil: Shrimp, Fresh Steamer Clams and Seasonal Crab Steamed with Corn Cob Bites, Red Chuckanut Valley Potatoes and Hemplers Andouille Sausage Slices (Crab Prices subject to change based on Supply Issues)(Selections can be VE/V, GF)
■ Cornbread Squares with Washington Harvested Honey (V)
Beverage
■ Sparkling Blueberry Lemonade (VE, GF)