PALISADE DINNER PLATED Palisade is able to accommodate a choice of entrees tableside on the day of the event for a maximum of 25 guests-please note for tableside entrée choice the day of, your menu price will be based on the highest priced entrée. For parties of 26 or more, exact entrée counts are required three (3) business days in advance of the event. Up to 3 entrée selections may be made for all event menus.
STARTER SELECTIONS – please select one SOUPS DUNGENESS CRAB & LOBSTER BISQUE Rich tomato cream, tobiko, chives, herb croutons
FIRE ROASTED PEPPER & TOMATO Green onion crème fraîche gf
TOMATO BISQUE Basil pesto veg
WATERMELON GAZPACHO Local watermelon, cilantro gf SALADS LOCAL ORGANIC GREENS Seasonal vegetables, citrus vinaigrette gf
PALISADE CAESAR Olive oil croutons, lemon-anchovy dressing, Pecorino Toscano
Available during Fall/Winter: WINTER PEAR SALAD Wild arugula, fresh sliced pears, toasted walnuts, Salemville blue cheese, white balsamic vinaigrette gf
TANGERINE SALAD Seasonal tangerine, wild arugula, sheep's milk ricotta salata, toasted pistachios, citrus vinaigrette gf
Available during Spring/Summer: STRAWBERRY SALAD Whipped Laura Chenel's goat cheese, toasted almonds, wild greens, balsamic vinaigrette gf
ARUGULA & QUINOA Red grapes, onion, radicchio, toasted walnuts PALISADE DINNER PLATED CONT. ENTRÉES Entrée selections are accompanied by Chef's selection starch and vegetable. Custom selections available for an additional cost. Please ask a Private Event Coordinator for details. FINFISH & SEAFOOD BRITISH COLUMBIA KING SALMON* 56 Pan seared, honey mustard glaze gf
STEELHEAD 45 Pan seared, citrus beurre blanc gf
DOVER SOLE 48 Pan seared, champagne beurre blanc gf
PACIFIC SWORDFISH 54 Applewood grilled, romesco, herb salad
Available March – November ALASKAN BLACK COD 64 Oven roasted, sake kasu marinade, green onion
ALASKAN HALIBUT 64 Seasonal preparation
Available May – October WILD SOCKEYE SALMON* 58 Pan seared, tarragon emulsion, honey-mustard, herb salad
WILD KING SALMON* 62 Cedar plank roasted, pea puree gf
PACIFIC MAHI MAHI 52 Pan seared, miso butter, pineapple chutney SHELLFISH CHAR-BROILED GULF SHRIMP 49 Garlic butter, seasonal tomatoes gf
SEARED SEA SCALLOPS 56 Beurre blanc gf
OVEN-ROASTED ALASKAN CRAB CAKES 52 Tarragon mustard aioli, apple & radicchio slaw gf
LOBSTER market price Warm butter, charred lemon gf (exact counts required)
STEAMED ALASKAN COLOSSAL KING CRAB LEGS market price Warm butter, charred lemon gf (exact counts required) PALISADE DINNER PLATED CONT.
BEEF All steaks are prepared medium rare unless requested otherwise CHAR-BROILED SIRLOIN MEDALLIONS* 56 Palisade bordelaise gf
APPLEWOOD SMOKED RIB EYE* 66 Chimichurri gf
FILET MIGNON* 61 Housemade bordelaise gf
APPLEWOOD SLOW ROASTED PRIME RIB* 56/62 Horseradish crème fraîche, housemade au jus gf (exact counts required) PORK & POULTRY PORK TENDERLOIN ALLA ROMANA 48 Pancetta herb seasoning, pancetta rosemary sauce
DRAPER VALLEY FARMS ORGANIC BRAISED CHICKEN 45 Wild mushroom Madeira jus, seasonal tomatoes VEGETARIAN VEGETABLE TERRINE 38 Bell peppers, zucchini, seasonal vegetables gf
VEGETABLE YAKISOBA 37 Seasonal vegetables, bok choy, shiitake mushrooms, sweet soy glaze
SEASONAL RISOTTO 38 Chef's Selection preparation gf COMBINATION PLATES Combine up to three items to create your own entrée
5oz SIRLOIN MEDALLIONS* 35 Palisade bordelaise gf
5oz BRITISH COLUMBIA KING SALMON* 33 Honey-mustard glaze gf
TWO PAN SEARED SEA SCALLOPS 35 Beurre blanc gf
ONE OVEN-ROASTED ALASKAN CRAB CAKE 31 Tarragon mustard aioli, apple & radicchio slaw gf
ONE CRAB STUFFED COLOSSAL PRAWN 33 Wood-oven roasted, romesco
5oz PORK TENDERLOIN ALLA ROMANA 30 Pancetta herb seasoning, pancetta rosemary sauce
gf Prepared gluten-free, but we are not a gluten-free kitchen and do not have separate cooking equipment to prepare 100% gluten-free items. *Contains or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase your risk of foodborne illness.