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Buffet Reception I



Grilled Niman Ranch Lamb Loin
local carrot puree, charred cipollini onions, roasted fennel and crisp pine nut polenta, romesco sauce and basil oil


Spiced Copper River Salmon
lobster mashed potatoes with bouillabaisse sauce


Grilled Prime Creekstone Hanger Steak
with cauliflower creamed spinach, hen of the woods, red shallot puree and natural jus


Apple and Cranberry Tart Tatin
with a goat cheese crema


White and Green Asparagus Display
with pea tendrils, morels, black truffle-sherry vinaigrette


Hydroponic Bibb Lettuce
with crisp Kurobuta bacon, avocado and Oregon smokey blue, green goddess dressing


Autumn Bread Basket
date nut bread, pumpkin seed bread and parker house rolls with fig butter



Pear and Caramel Charlotte
flourless chocolate cake layered with caramel mousse and diced poached pears served with a vanilla sauce


Chocolate Negresco
coffee meringue, dark chocolate mousse with a ganache glaze


Pecan Pralines
pecan clusters with brown sugar and maple syrup


Caramel Vanilla Slab
flourless chocolate cake, caramel mousse and vanilla cream with a caramel glaze