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Catering Menu

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Catering Menu PARTY PLATTERS APPETIZERS (2 dozen minimum) Medium Platter (serves 15-24) Large Platter (serves 25-45) COLD o NORTHWEST CHEESE an assortment of o PHYLLO TARTLETS the areas finest artisan cheeses accompanied by a seasonal fruit o CHICKEN – HAZELNUT SALAD with garnish and toasted local dried cranberries, and red o MARINATED CHICKEN SATAY with a hazelnuts. Served with rustic onion in our creamy dill spicy peanut dipping sauce. breads. dressing. o KOREAN STYLE STEAK SATAY o CROSTINI WITH 3 SPREADS BASKET o HERBED CHEVRE, ROASTED RED o EUROPEAN CHEESE a selection of five marinated in soy sauce, green Caramelized onion and roasted PEPPER, AND TOASTED PINE NUT onion, and garlic. imported and domestic cheeses, garlic; Artichoke, spinach and o CURRIED CHICKEN AND APPLE red grapes garnished with mixed Parmesan; Sun dried tomato-basil. o PROSCIUTTO-WRAPPED PRAWN olives, toasted mixed nuts, and with toasted almonds, dried Served with toasted olive oil SKEWERS served with smoked sliced French baguette. baguette slices. cranberries and a mild curry dressing. tomato-basil aioli. o EUROPEAN MEAT AND CHEESE the o OLIVE OIL AND HERB ROASTED SALMON o European Cheese Platter plus an SPINACH, MUSHROOM AND FETA o HERB MARINATED PRAWNS with extra a whole roasted salmon side with sautéed onions and dill assortment of European-style served with sliced English virgin olive oil, garlic, lemon, cured meats, stone ground cucumbers, capers, whipped cream o SMOKED SALMON DILL MOUSSE crushed red pepper, and Italian mustard, and cornichons (mini cheese, and assorted crackers. parsley. sour pickles.) o SPREADS AND DIPS (1 Qt minimum) o o FRESH VIETNAMESE SUMMER ROLLS BAKED BRIE EN CROUTE French Brie o CARAMELIZED ONION AND ROASTED o MEDITERRANEAN our homemade wrapped in puff pastry and baked. filled with rice noodles, cilantro, GARLIC DIP with lightly salted hummus, fresh red pepper, mixed Served with sliced French mint, and cucumber. Served with a olives, dolmas, feta cheese, baguette. (serves 15-20) Kettle Potato Chips. spicy peanut dipping sauce or a cucumbers, tomatoes, and pita traditional Vietnamese vinegar- o o TUSCAN WHITE BEAN AND bread. CARAMELIZED ONION AND chili sauce. MUSHROOM ROSEMARY with warm pita bread. o PORK AND SHRIMP o ANTIPASTO Tuscan white bean and o BROWN SUGAR AND TOASTED rosemary spread, grilled vegetables PECANS o ARTICHOKE, SPINACH, AND o ROASTED SALMON drizzled with balsamic vinaigrette, PARMESAN with warm pita o o PLAIN AVOCADO AND RED PEPPER garlic-herbed mushrooms, bread. prosciutto, dry salami, o o CLASSIC PRAWN COCKTAIL with a ASSORTED MINIATURE DESSERTS o MAPLE BLEU CHEESE AND CANDIED pepperocini, mixed olives, decadent selection of our baker’s vodka cocktail sauce. PECAN DIP with fresh sliced gorgonzola dolce, and marinated choice desserts includes house- artichoke hearts. Served with made bite sized tartlets, cookies, pears and French baguette. rustic breads. bars, petit fours, and other o TOASTED PECAN, GORGONZOLA, AND seasonal selections. o SEASONAL CRUDITE market fresh GRAPE TRUFFLES hand rolled savory seasonal produce artfully arranged o ASSORTED COOKIE AND DESSERT BAR blue cheese truffles coated with on a platter and served with a PLATTER a selection of our baker’s crushed pecans. creamy dill dip. choice of assorted cookies and bars including chocolate chip, snicker o SEASONAL FRESH FRUIT a beautiful doodle, white chocolate-oatmeal, display of seasonal fruits, peanut butter-chocolate cookies, including assorted melons, berries, mocha brownies, caramel pecan and pineapple. bars, and lemon bars. APPETIZERS continued… MAIN COURSE (2 dozen minimum) (available for buffet or sit-down events) Below are a few items that represent WARM what Wild Pear offers. Our Catering Coordinator can prepare a o SPICED SALMON CAKES roasted personalized menu for you. salmon mixed with seasoning and breadcrumbs. Served with lemon- o OVEN-ROASTED SALMON whole side or dill aioli. o BRUSCHETTA (These items are only individual filets with your choice o available on full service events) of preparation: CHICKEN MARSALA WITH MUSHROOMS o PANKO-CRUSTED CRAB CAKES garlic- sautéed chicken breasts with a o WHITE TRUFFLE, MUSHROOM, AND black pepper aioli. o TERIYAKI STYLE with a wasabi Marsala and mushroom sauce. BRIE aioli. o GRILLED LATIN SPICE RUBBED CHICKEN o HERB CRUSTED RISOTTO CAKES with o ROASTED BUTTERNUT SQUASH, o Arborio rice cakes with Parmesan, GORGONZOLA, AND WHITE OLIVE OIL AND HERBS with a grilled boneless chicken breast fresh herbs, roasted corn, and TRUFFLE (seasonal) creamy cucumber-dill sauce. served with homemade salsa. sautéed red peppers coated with o o GRILLED FLAT IRON STEAK served Panko and deep-fried. Served GRILLED STEAK, GORGONZOLA, o CAPRESE CHICKEN baked boneless AND CARAMELIZED ONION with a pinot noir-rosemary chicken breasts in a pesto sauce with roasted red pepper sauce. reduction. o ROAST BEEF, HORESERADISH with fresh tomato and basil o STUFFED MUSHROOMS (all stuffings CRÈME, AND HOMEMADE PICKLED garnish. o GRILLED BEEF KABOBS with a house include bread crumbs.) ONIONS (room temperature). made BBQ sauce. o CHICKEN MARBELLA baked boneless o CRAB AND MOZZARELLA o ROASTED TERIYAKI SALMON with chicken breast with Spanish wasabi aioli and toasted o ROAST BEEF TENDERLOIN with o ITALIAN SAUSAGE AND PARMESAN olives, raisins, garlic, oregano, and sesame seed garnish. rosemary-garlic rub and creamy wine. o ARTICHOKE, SPINACH, AND horseradish sauce. o BLACK FOREST HAM AND BRIE with MOZZARELLA o STUFFED CHICKEN BREAST in pan jus a touch of Dijon. o GRILLED FLANK STEAK served with o LOBSTER AND SEAFOOD filled with your choice of stuffing: o TUSCAN WHITE BEAN, TOMATO, your choice of one of the following sauces: o o TERIYAKI MEATBALLS WITH PINEAPPLE AND FETA (room temperature). ITALIAN SAUSAGE AND HERBED BREAD CRUMBS AND RED PEPPER our beef meatballs o MAPLE BLUE CHEESE topped with o CHIMICHURRI (a traditional are made with breadcrumbs, herbs, candied pecans and fresh pear Argentine zesty herb sauce). o SPINACH, MOZZARELLA, SUNDRIED and seasonings. (room temperature). TOMATO, AND FETA o MARIONBERRY – CHIPOTLE BBQ o o FRENCH STYLE CHICKEN bone-in o KIELBASA SAUSAGE WRAPPED IN PUFF MUSHROOM, CARAMELIZED ONION, o SMOKEY GARLIC WHISKEY AU JUS PASTRY with honey-mustard sauce. AND BRIE chicken braised with bacon, o BRAISED BEEF TIPS with pearl onions, mushrooms, pearl onions, red o SLIDERS mushrooms, rosemary, and red wine, and fresh thyme. o WILD PEAR BURGER with wine. o HERB CRUSTED CORN RISOTTO CAKES provolone, caramelized onions, and spicy aioli o ROASTED PORK LOIN rubbed with Arborio rice cakes with Parmesan, rosemary and garlic served with a fresh herbs, roasted corn, and o PULLED BBQ PORK sherry mustard sauce. sautéed red peppers coated with Panko and deep fried. Served with o SALMON CAKE with Asian slaw o CIDER AND PEPPERCORN CURED PORK roasted red pepper sauce. and wasabi aioli LOIN served with a seasonal sauce. o MIXED MUSHROOM, PEAS, AND SPINACH o BRAISED LAMB SHANK with orange PENNE PASTA with a creamy garlic gremolata (an Italian garnish). Madeira sauce and shaved Manchego. MAIN COURSE CASSEROLES (available for buffet or sit-down events) FRESH SALADS (**) Gluten Free (4 quart minimum) (**) Gluten Free o BAKED THREE CHEESE PASTA with o SHEPARDS PIE ground beef, sautéed herb and breadcrumb topping. GREENS PASTA carrots, celery, onions, and green o peas, topped with mashed potatoes o **VEGETARIAN ENCHILADA VERDE o **MIXED GREENS WITH CUCUMBERS AND SESAME CHICKEN PASTA with fresh spinach, tomatoes, and black and and cheddar, then baked. CASSEROLE same style as the TOMATOES with a choice of white sesame seeds in a sesame- chicken version, but with seasoned dressings: cucumber dill, blue o soy dressing. COUNTRY HAM AND THREE-CHEESE black beans & roasted corn. cheese, balsamic vinaigrette. PASTA a deluxe version of mac and o GARDEN TORTELLINI WITH PESTO cheese with ham. o MUSHROOM AND THREE CHEESE o CLASSIC CAESAR crisp romaine lettuce, shredded Parmesan, VINAIGRETTE fresh vegetables and STRUDEL sautéed mushrooms, o **JAMBALAYA CASSEROLE rice, homemade croutons, and our toasted pine nuts. onions, and peppers blended with andouille sausage, chicken, garlicky Caesar dressing. Parmesan, Swiss, and cream cheese peppers, onions, celery, tomatoes o CURRIED CHICKEN AND APPLE PENNE all baked inside phyllo pastry. and mild Creole seasoning. o **NW MIXED GREEN SALAD WITH PEARS PASTA with almonds and Topped with poppy seeds. crumbled bleu cheese, candied cranberries in a mild curry o **CHICKEN ENCHILADA VERDE pecans, fresh pear slices, and dressing. o SEASONAL GLUTEN FREE BROWN RICE roasted pear vinaigrette. CASSEROLE layers of diced chicken, PASTA BAKE green chilies, sautéed onions, o THAI PEANUT NOODLE with fresh o **SPINACH AND FETA SALAD with fresh vegetables and a spicy peanut cheddar and mozzarella cheese, o LASAGNA layers of fresh pasta, oranges, grilled red onion, toasted sauce. corn tortillas, and creamy mozzarella and ricotta cheeses tomatillo sauce all baked together. pine nuts, and balsamic with your choice of filling: vinaigrette. o ALBACORE TUNA AND BROCCOLI BOWTIE o BALSAMIC MARINATED CHICKEN served o CLASSIC BOLOGNESE seasoned PASTA in a creamy lemon caper atop a bed of curry couscous, ground beef and pork, ricotta POTATO dressing. roasted zucchini, red peppers, cheese, and a marinara sauce. onions, and garbanzo beans. o **RANCH POTATO SALAD bacon, hard- o 3 P PASTA Parmesan, pesto, and o GENOAN CHICKEN AND PESTO a boiled eggs, celery, and chives in a green peas with pine nuts in a o **CREAMY DIJON CHICKEN artichoke mixture
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