Lettuce Green Pepper and Tomato on a Fork

Catering Companies - Wedding Catering Companies

 
 

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ocated throughout the United States
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  Seared Coconut ScallopsPortland Catering ~ Wedding CateringCatering Ideas for WeddingsExquisite Hors d Oeuvres for Catering
Seared Coconut ScallopsPortland Catering ~ Wedding CateringExquisite Hors d Oeuvres for Catering
 
   

 
     

Corporate Catering - Corporate Event Catering

Corporate Catering ~ Hors d Oeuvres

From the board room to the warehouse, corporate entertaining is an integral part of keeping customers and employees satisfied.  Providing a special customer appreciation open house and thank you event can open the opportunity door for increased sales and repeat business. 

Employee appreciation events such as company picnics, team building activities and safety rewards all add to the overall employee satisfaction level and productivity.
 

 

Catering Hors d Oeuvres
Dungeness Crab Puff Pastry
Pacific Northwest Smoked Salmon
Cucumber and Feta
Porcini Mushrooms
Tiger Shrimp
Meatballs
canapés Hors d Oeuvre

Corporate Lunch Catering Sample Menu

These menus include mixed green salad with dressing,
appropriate seasonal vegetable, roll and butter.

Ginger Marmalade Chicken
Our Special marinated boneless, skinless chicken char-grilled and served with Wild Rice Pilaf

Tuscan Chicken
Boneless, skinless chicken braised in Red Wine
and Tomato Sauce with Black Olives,
Artichoke Hearts, and Mushrooms
Served with Herbed Angel Hair Pasta

Chicken Fettuccine
Boneless chicken sautéed with house smoked mushrooms and finished in
Béchamel Sauce, served with fettuccine

Beef Steak & Pots
Braised with celery, leeks and mushrooms
served with garlic-mashed potatoes

Cajun Chicken
Chicken sauté with bell peppers, onion and celery
Finished in our own Creole sauce and served with Delta Rice

Salmon Newport
Salmon filet sautéed with white wine and butter
 topped with crab, shrimp and diced tomato
Then finished with Sauce Béarnaise and served with Orzo
 
Entrecote A La Oscar
Beef Rib Eye Medallions gilled, topped with tomato and crab,
Then finished with Sauce Béarnaise, accompanied by wood roasted potatoes

Lamb Baroque
Boneless Leg of Lamb, herb marinated and braised in garlic basil tomato sauce
Served with rosemary roasted potatoes

Smoked Duck Crepes
Tender, house smoked duck sautéed with onion
and mushroom wrapped in herb crepes