Contact us
HOME
WEDDINGS
FUNDRAISERS
CORPORATE EVENTS
MEAL DELIVERY
Event Planning
PLAN YOUR EVENT
Frequent Questions
Venues
Photographers
Party Supplies
Florists
Invitations and Printing
Wedding Cakes
Wedding dresses and Formal Wear
Entertainment
Event Coodinators, Boutiques and Gifts
Travel and Lodging
Portable Sanitary Services
Dining at the Landing
RENTALS
**DINNER PARTY MENU
RENTAL ITEMS
GETTING YOUR RENTALS
Personal Chef Services
Chef events in your home
Cooking Classes
CATERED MENU SUGGESTIONS
BREAKFAST AND BRUNCH MENUS
LUNCHEON MENUS
DINNER BUFFET MENUS
DINNER MENUS PLATED OR FAMILY STYLE
BOX LUNCH MENUS
BEVERAGE AND BREAK MENUS
PARTY BUFFET MENUS
COOKING CLASS SUGGESTIONS
Specialty Pies, Cakes and Pastries
MERLYN'S MYSTIC SEASONINGS
Community Events
Titanic Dinner and Artifact Viewing
Friends of Scouting Breakfast
EMPLOYMENT
ABOUT US
What We Do
OUR PHILOSOPHY
Our Facilities
About The Chef
CONTACT
HOME
WEDDINGS
FUNDRAISERS
CORPORATE EVENTS
MEAL DELIVERY
Event Planning
PLAN YOUR EVENT
Frequent Questions
Venues
Photographers
Party Supplies
Florists
Invitations and Printing
Wedding Cakes
Wedding dresses and Formal Wear
Entertainment
Event Coodinators, Boutiques and Gifts
Travel and Lodging
Portable Sanitary Services
Dining at the Landing
RENTALS
**DINNER PARTY MENU
RENTAL ITEMS
GETTING YOUR RENTALS
Personal Chef Services
Chef events in your home
Cooking Classes
CATERED MENU SUGGESTIONS
BREAKFAST AND BRUNCH MENUS
LUNCHEON MENUS
DINNER BUFFET MENUS
DINNER MENUS PLATED OR FAMILY STYLE
BOX LUNCH MENUS
BEVERAGE AND BREAK MENUS
PARTY BUFFET MENUS
COOKING CLASS SUGGESTIONS
Specialty Pies, Cakes and Pastries
MERLYN'S MYSTIC SEASONINGS
Community Events
Titanic Dinner and Artifact Viewing
Friends of Scouting Breakfast
EMPLOYMENT
ABOUT US
What We Do
OUR PHILOSOPHY
Our Facilities
About The Chef
CONTACT
*This page may also be used for our hot lunch menu options.
Contact Information
*
Indicates required field
Name
*
First
Last
Name of Event
*
Event Date
*
Email
*
Phone Number
*
Cocktail Hour & Social Time
Hors D'oeuvres Service Style
*
Buffet Style
Individual Hand Passed by Servers
Hot Hors D'oeuvres - Mushrooms
*
Parmesan & Sherry Stuffed Mushrooms
Chevre, Bacon & Spinach Stuffed Mushrooms
Crab & Parmesan Stuffed Mushrooms
Radicchio & Asiago Cheese Stuffed Mushrooms
Artichoke & Brie Stuffed Mushrooms
Hot Hors D'oeuvres - Dips and Cheeses
*
Hot Spinach Artichoke Dip with Baguette Slices
Baked Brie in Puff Pastry with Dijon and Roasted Garlic
Baked Brie in Filo with Spiced Apples and Thyme
Hot Hors D'oeuvres - Meat, Poultry, Seafood
*
New England Style Crab Cakes with 3 sauces
Italian Cocktail Meatballs in White Wine Mushroom Sauce
Armenian Cocktail Meatballs with Pomegranate and Mint
Swedish Meatballs with Swedish Sour Cream Sauce
Barbecue Meatballs
Hawaiian Char Sui Barbecue Meatballs
Chinese “Lion's Head” Meatballs
Stroganoff Beef and Mushroom Picks
Yucatecan Grilled Chicken Skewers
Barbecue Chicken Skewers
Hawaiian Barbecue Char Sui Chicken Skewers
Chicken Sate with Asian Peanut Sauce
Greek Chicken Skewers
Sesame Mahogany Chicken Skewers
Chef Carved Spiced Top Round with Buns
Chef Carved Asian Pork Tenderloin with sesame buns
Caribbean Jerk Chicken Skewers
Cold Hors D'oeuvres - Dips and Cheeses
*
Brie and Berries
Hazelnut and Sage Cheese Ball with Fresh Baguette and Crackers
A Trio of Mediterranean Dips (Spinach Hummus, Caponata and Sicilian Olive Spread) with Crisp Seasoned Pita Triangles and Vegetables
Spinach Hummus with Pita
Italian Caponata with Focaccia
Salsa and Guacamole with Assorted Chips
Roasted Chili Cheese Dip with Fresh Vegetables and Fire Grilled Bread
Fire Roasted Bruschetta with Fresh Tomato, Basil and Garlic Topping
Htipiti – Greek Feta Cheese Dip (spicy) with Crisp Pita Triangles
Smoked Salmon Spread with Grilled Baguette Slices
Green Olive Pesto with Fresh Grilled Baguette Slices
Tapenade
Spanish Cheese Pate with Walnuts and Peppers
Terminal Gravity Porter and Sharp Cheddar Cheese Spread with Soft Pretzels
Assorted Fruit and Exotic Cheese
Sliders
*
Cajun Barbecue Beef Brisket with Sweet and Spicy Barbecue Sauce on Caramelized Onion Buns
Option 2Pulled Java Beef and Sesame Slaw Sliders with Molassas and Vinegar Barbecue Sauce on White Sesame Buns
Forest Fire Pulled Beef Sliders with Roasted Garlic Barbecue Sauce on Soft Multi Grain Buns
Smoked and Pulled Pork Sliders with Sweet and Smoky Barbecue Sauce on Soft White Buns
Smoked and Pulled Pork Sliders with Red Eye Barbecue Sauce on Soft Pretzel buns
Western Style Barbecue Pulled Beef Sliders on Soft White Buns
Oregon Barbecue Bison Sliders
Hot Hors D'oeuvres - Picks
*
Smoked Pork and Roasted Garlic Adobado Picks
Beef and Roasted Garlic Picks in Adobado Sauce
Cold Hors D'oeuvres - Meat, Seafood
*
Antipasto display or Meats, Cheese, Marinated and Fresh Vegetables
Prawn and Caviar Canapes
Prawn cocktail canape in cucumber cup
Artisan Cheese and Charcuterie Board
Cold Hors D'oeuvres - Mushrooms
*
Marinated Mushrooms
Shrimp and dill Stuffed Marinated mushrooms
Cold Hors D'oeuvres - Picks
*
Grinder pick (pepperoncini, hard salami, provolone cheese, olive)
Brie and Strawberry pick
Greek Salad Pick (cucumber, grape tomato, artichoke, feta, kalamata, oregano an olive oil)
Shell Pick (pasta shell stuffed with Fontina, Kalamata, Roasted Red Pepper, Pepperoncini, capers, and basil)
Pickled Mushroom pick (riccota, parmesan, tapenade)
Antipasto Pick (Artichoke, Caper Berry, Salami, roasted red pepper, Provolone Garlic parsley olive oil)
Caprese Picks
Mediterranean Watermelon Pick (feta, kalamata, mint)
Torta pick (Brie, Blue Cheese, Walnut and Grape)
Carrot Curl Pick (Herbed Goat Cheese and Fresh Chives)
Roasted Beet and Cucumber Pick (lettuce, Chopped shallots, balsamic and olive oil)
Prosciutto Pic (Rosemary goat cheese, Grape)
Cob Pick (Bread, Blue cheese, Bacon, Cherry tomato, Egg)
Ham and Cheese Pick (White Cheddar, Lettuce and picnic ham)
Swiss Pick (Swiss, Ham, Pretzel, Mustard, Grape)
Cordon Blue Pick (Ham, red pepper, Chicken, Goat and Swiss Cheese mix cornichon)
Wraps & Rolls - Hot
*
Cocktail Tamales with Pork Carnitas and Sweet Corn
Cocktail Tamales – Chicken Verde
Mushroom and Leek Spring Rolls
Chicken and Curry Egg Rolls
Beef and coriander cocktail tamales
Wraps & Rolls - Cold
*
Asparagus, Endive, and Prosciutto wraps with Dill Cheese
Thai Pork Salad Rolls
Pang Pao Cod Lettuce Wraps
SW Beef, Roasted Pepper, and Cheese Turban Wraps
Mini Shrimp Tostada
Avocado and Smoked Salmon and Dill Rolls
Kielbasa bundles
Canapes
*
Zabbinata in Roasted Eggplant and Parmesan Cups
Olive oil Crostini with Marinated Artichokes and Goat Cheese infused with Fennel Pollen and Lavender
Olive Tapanade on Fresh Rosemary Crostini
Potato salad Bite (Red potato, Egg, Dill Mascarpone, Stone ground Mustard, cornichon)
Tarts & Pastries - Cold
*
Curry Chicken and Mango Chutney Profiteroles
Chipotle Chicken and Apple Profiteroles
Smoked Salmon Profiteroles
Crab and Fennel Puffs
Greek Chicken Skewers
Miscellaneous Bites - Cold
*
Walnut Crusted Gorgonzola Grapes
Assorted Deviled Eggs
Salami – Olive Horns with Spanish Cheese Stuffing
Pesto Cheese Stuffed New Potatoes
Figgie Blue Bites (Fig, Blue Cheese, Candied Walnut, honey)
Peppadew Bite (pimento/vegetable Cheese spread, parsley)
Sweet Bites
*
Fresh Orange Cake with Citrus Butter Cream
Mini Blackberry Panna Cotta
Mini Boconne Dolces
Chocolate Decadence Cake with Fresh Fresh Berry
Chocolate Silk Tart Diamonds with Creme Chantilly
Key Lime Pie Squares
Double Chocolate Cake Squares
Rain Forest Truffles
Chocolate Macaroon Brownies
Rumbleberry Streusel Bars
Chocolate Strawberries
Miscellaneous Bites - Hot
*
Angles in Blankets (Bacon Wrapped Jumbo Prawns)
Bacon Wrapped Blue Cheese Dates cost
Sweet and spicy Bacon Wrapped Scallops
Ramaki
Tarts & Pastries - Hot
*
Baked Brie Filo Tarts with Dijon Mustard, artichoke and Roasted Garlic
Baked Brie Filo Tarts with Apricots and Rosemary
Tomato and Goat Cheese Tarts with Polenta Crust
Deviled Beef Forfar Bridies (Scottish meat pie)
French Herbed Cheese and and Sun-dried tomato Tarts
Mushroom Strudel Puffs
Mushroom – Asparagus Parmesan Puffs
Mini Beef Empanadas
Mini Chicken Empanadas
Stromboli Sticks
Curried Vegetable Triangles
Goat Cheese and Heirloom Tomato Phyllo Pizza Squares
Brie Cheese Pinwheel Pastries with Fresh Strawberry
Artichoke and Brie Puff Tarts
Fruit & Vegetable Bites
*
Fresh fruit display with Yogurt Poppy Seed Dip
Vegetable Crudite with Creamy Herb Dip
Port Soaked Pineapple Picks
Fresh Fruit Skewers
Salad Selections
Salad Service Style
*
Buffet Style Salad
Individually Plated Salads
Seasonal Green Salads
*
Seasonal Salad Greens with Balsamic Roasted Local Pear, Shafts – “Gold Mine Aged” Blue Cheese and Candied Pecans and Honey Mustard Dressing
Pomegranate, Pistachio and Shaved Manchego Cheese Salad with Seasonal Artisan Lettuces and Pomegranate Vinaigrette
Fresh Romaine tossed with our house made Caesar Dressing, herb and garlic focaccia Croutons, Parmesan and Romano Cheese. Topped with Raspberry pickled red onion
Local red and gold tomatoes layered with fresh mozzarella and fresh basil then drizzled with organic extra virgin olive oil and balsamic vinegar and a touch of black pepper
Seasonal Greens with Pomegranate seeds, shaved Manchego Cheese, and Pomegranate Vinaigrette
Seasonal Green Salad Continued
*
**Watermelon Feta Salad
**Shrimp Panzanella Salad
**Savory Cherry Salad
**Roasted Beet, Apple and Blue Cheese
**Roasted Beet And Fennel Salad
**Fig and Stilton
Balsamic Roasted Pear Salad with Blue Cheese Crumbles, Candied Pecans, and Honey Mustard Dressing
Seasonal Green Salads Continued
*
Seasonal Garden greens Tossed with Merlyn's Mystic Cove Cherry Orchard Vinaigrette topped with Almond Crusted Brie and Cherry Tomatoes
Seasonal Garden Greens Dressed with Creamy Green Garlic Dressing and Garnished with Fresh Asparagus, Bacon, Peppadew peppers and slivered red onion
Seasonal Greens, Fresh Avocado and Fresh Grapefruit Sections Dressed with Citrus Vinaigrette
Garlic and Herb Dressing on Savoy Spinach Greens with Toasted Pine Nuts, Roasted Garlic, Raisins and Peppadew Sweet Piquant Peppers
Seasonal Garden Greens Topped with Granny Smith Apple, Roasted Golden Beets, Blue Cheese Crumbles, and Lemon Zest & Spice Toasted Walnuts
Granny Smith Apple & Roasted Golden Beet Salad with Blue Cheese Crumbles
Seasonal Green Salads Continued
*
Seasonal Garden Greens Tossed with Pomegranate Vinaigrette then garnished with curls of Manchego Cheese, Toasted Pistachios and Jewels of Pomegranate Fruit
Local Heirloom Cherry Tomatoes, Basil and Feta Cheese over Seasonal Artisan Lettuces with Balsamic Garlic Herb Dressing
Roasted Organic Beet and Asparagus Salad with Raspberry Vinaigrette and Toasted Shallots
Roasted and Shaved Beet Salad with Shaved Cucumber, Crumbled Feta Cheese, Raspberry Pickled Red Onion and Balsamic Vinaigrette
Seasonal Garden Greens Salad with Spring Vegetable Garnishes and Creamy Herb Dressing
Spinach Greens, and local berries tossed with Lemon Balsamic Vinaigrette and topped with candied pecans
Local Organic Berry Salad with Lemon Balsamic Vinaigrette
Fruit & Vegetable Salads
*
Broccoli Olive Salad
Asian Cucumber Salad
Curry Cauliflower and Raisin Salad
**Bread Selections
Bread Service Style
*
Scratch Made Sliced Bread
Hand Formed Dinner Rolls
**Choose One
*
Option 1
Option 2
Option 3
**Choose One
*
Option 1
Option 2
Option 3
**Choose One
*
Option 1
Option 2
Option 3
Hot Lunch and Dinner Entrée Selections
*Light Lunch options may be selected here also.
Beef Entrees
*
Pan Braised Italian Rib Eye with Marsala, Red Wine, Calabrian Chilies, Tomatoes, Garlic and Herbs
New York Steak Chasseur - Mushroom Hunter's Sauce
USDA Choice Angus Prime Rib of Beef with Jus, Horseradish and Yorkshire Pudding
Ginger-Java Slow Roasted Beef Chuck served with Red Eye Barbecue Sauce
Forest Fire Windsor Roast with Hunter's Mushroom Sauce
Slow Braised Beef Steak Bourgeois - Rich Brown Sauce with Glazed Onions, White Wine and Bacon
Pan Seared Filet Mignon - Crusted with Cypress Grove Truffled Goat Cheese and Laced with Roasted Garlic and Port Demi Glace
Pan Seared Filet Mignon - Crusted with Cypress Grove Truffled Goat Cheese and Laced with Roasted Garlic and Port Demi Glace
Beef - Continued
*
Tournedos of Beef Tenderloin in Truffle, Madeira Demi Glace and Garlic Roasted Jumbo Prawns
Pan Seared Flank Steak with Sautéed Mushrooms and Sauce Marchand de Vin
Braised Chuck Steak Paprikash with Sweet Peppers, Onions and Fire Roasted Local Morels in Sweet Paprika Sauce
Tender Roasted and Smoky Glazed Barbecue Beef Back Ribs
Pan Seared Cowboy Ribeye with Sautéed Mushrooms and Toasted Garlic
Chicken & Turkey - Continued
*
Chicken Monte Bianco - Stuffed with Spinach, Artichoke Hearts and Three Italian Cheeses
West Indies Slow Braised Chicken Curry Sauce with a Variety Sweet and Savory of Curry Garnishes
Poultry & Seafood - Continued
*
Almond Crusted Chicken with Bay Shrimp, Fresh Basil and Tomato Beurre Blanc
Chicken Marsala with Forest Mushroom Medley and Dungeness Crab Legs
Pan Seared Chicken and Prawns with Spanish Roasted Vegetable and Herb Sauce Served on a Bed of Fresh Sautéed Spring Spinach
Bison Entrees
*
Bison Filet Mignon with Roasted Garlic, Port Demi Glace and Crusted with Truffle infused Goat Cheese
Tender Roasted and Smoky Glazed Barbecue Bison Ribs
Bison - Pan Seared Petit Tender Filet Steak, Seasoned with Merlyn's Mystic Java Steak Rub and Topped with Gold Mine Aged Blue Cheese and Mushroom Bordelaise Sauce
Bison - Flat Iron Steak - Pan Seared and topped with Sautéed Mushrooms, Toasted Garlic Demi Glace.
Bison - Hanging Tender Steak - Pan Seared and served with rich brown sauce infused with white wine, mushrooms, fresh tomato and herbs
Bison - Ribeye Pan Seared with the classic sauce Chasseur (Hunter's Sauce)
Seafood - Continued
*
Prawns Sautéed in a spicy Beer Barbecue Butter sauce with Rosemary. Served over garlic grilled Focaccia with accompaniment of vegetables
Fresh Atlantic Jumbo Diver Scallops Pan Seared with Toasted Garlic, Lime and Cilantro
Giant Empress Prawns Roasted with Fresh Basil, Garlic and Organic Extra Virgin Olive oil
Oven Roasted Fresh Pacific Halibut stuffed with smoked wild sockeye salmon and bay shrimp topped with chipotle sage beurre blanc
Fresh Pacific Halibut with Morel Mushrooms and Fresh Basil
Seafood - Continued
*
Pan Seared Halibut with Dungeness Crab Meat, fresh asparagus Spears and Sauce Béarnaise
Southwest Seared Halibut with Pan Broiled Local Tomatillos, Avocado, Bay Shrimp and Chipotle Butter Sauce
Pacific Halibut Pan Seared and topped with Bay Shrimp, Fresh Avocado, Fresh Dill and White Wine Butter Sauce
Seafood - Continued
*
Wild Alaskan Sockeye Salmon Oven Roasted and topped with Fresh Sage Beurre Blanc Sauce
Wild Alaskan Sockeye Salmon, Oven Broiled with Moroccan Za'atar Spice, Fresh Mango, Bay Shrimp and Preserved Lemon Oil
Scampi Saute with Mushrooms and basil in garlic and white wine butter sauce.
Fresh Ahi Tuna - Sesame Crusted, Asian Spiced and Seared Rare
Beef - Continued
*
Steak au Poivre - USDA Choice New York Strip Steak as the classic French style pepper steak with Green Peppercorns, Brandy and Cream
Basque Spice and Toasted Garlic Honey Glazed Beef Flanken Ribs
Asian Braised Short Ribs with Wild Mushrooms
Carpet Bagger Filet Mignon, Savory Stuffing of Oysters, Bacon, Mushrooms and Blue Cheese
Sirloin Coulotte Steak with Toasted Garlic and Sautéed Mushrooms
Italian Style Boneless Braised Beef Osso Buco Condita con Gremolata
Pan Seared Denver Steak with Sautéed Mushrooms and Sauce Marchand de Vin
Chicken & Turkey Entrees
*
Chicken la Fayette - Local Vine Ripened Tomato, Avocado and Bay Shrimp with Sauce Beurre Blanc
Stuffed Chicken Cambozola with Grilled and Marinated Asparagus, Cambozola Cheese, Prosciutto and Summer Tomato Sauce
Chicken Picatta - Lemon, Parsley, Caper Butter Sauce
Chicken and Mushroom Marsala
Chicken Mimi – Pan Seared Chicken Laced with Pinot Gris and Layered with Asparagus
Chicken Provencal Layered with Lavender and Fennel Pollen Infused Goat and Baby Spinach
Almond Crusted Chicken with Bay Shrimp, & Sauce Beurre Blanc
Poultry & Seafood Entrees
*
Chicken and Jumbo Prawns Lafayette with Avocado, Tomato and Basil Savory Herb and Shallot Bread Pudding
Pork Entrees
*
Basque Style Pork Roast In Fire Roasted Sweet Pepper and Garlic Sauce
Pork Scaloppina Perugina
Basque Style - Shrimp and Chorizo Stuffed Pork Loin with Roasted Sweet Peppers, Roasted Garlic and Smoked Paprika Red Wine
Sage, Apple and Citrus Braised "Tomahawk" Boar Loin Steak
Bison - Continued
*
Bison - Pan seared Hanger steak served with rich brown sauce infused with white wine, bacon and huckleberries.
Bison - Pan Seared Bison New York Steak served with Rich Mushroom Bordelaise Sauce
Bison - Pan Seared Bison Petit Tender Steak – Chief Joseph Sauce Laced with white wine bacon and huckleberries
Seafood Entrees
*
Asian Spiced and Pan Seared Divers Scallops in Coconut Curry Sauce with Saffron Basmati Rice and Petite Vegetables
Oven Roasted Fresh Pacific Halibut Stuffed with Bay Shrimp, Cheese, Lemon and Dill
Roasted Garlic and Roasted Peruvian Biquinho Chilies enhance this Oven Broiled Wild Alaskan Sockeye Salmon - garnished with Cilantro, Jalapeno, Avocado Lime Cream
Seafood - Continued
*
Oven Broiled Pacific Northwest Halibut with Fresh Mango, Bay Shrimp and Cactus Pear Butter Sauce
Pan Seared Fresh Pacific Halibut - Chipotle, Fresh Strawberry and Sage Beurre Blanc
Fresh Pacific Halibut Oven Roasted with Fresh Basil, Roasted Garlic and Local Morels - Sauce Beurre Blanc
Fresh Pacific Halibut Pan Seared with Balsamic Roasted Pear and Local Huckleberries, Sauce Beurre Violette
Fresh Salmon with Za'atar Spice, Bay Shrimp, Preserved Lemon oil, and Fresh Mango
Seafood - Continued
*
Jumbo Prawn, Mushroom, Toasted Garlic and Fresh Tomato Saute served over Pesto Toasted Spaghetti Pasta
Pan Seared Wild Alaskan Sockeye Salmon with Fresh Sage Beurre Rouge
Pan Seared Wild Alaskan Sockeye Salmon and Crab Legs
Pan Seared Wild Alaskan Sockeye Salmon and Bay Shrimp
Wild Caught Alaskan Sockeye Salmon Pan Seared with Fresh Pacific Northwest Chanterelle Mushrooms, Bruniose Pumpkin and Frizzled Sage
Beef - Continued
*
Pan Seared Filet Mignon with Roasted Garlic and Port Demi Glace
USDA Choice Rib Eye Steak Florentine Pan Seared with Italian Herbs
Pan Seared Forest Fire Ribeye Steak with Garlic Sautéed Morel Mushrooms
Blue Bordelaise Tri Tip Steak - Topped with Gold Mine Aged Blue Cheese and Mushroom Bordelaise Sauce
Pan Braised Chief Joseph Pot Roast
USDA Choice Beef Filet Mignon, Bacon Wrapped and Pan Seared with Sauce Béarnaise
Beef Pot Roast, Braised in Red Wine and Herb Gravy
Pan Seared Petit Tender Filet Steak with Jumbo Prawns and Sauce Marchand De Vin
Beef - Continued
*
Italian Herb and Garlic Pan Seared Calotte Steak served over Mushroom Fettuccine Alfredo
Beef Filet Pan Seared with Empress Prawn, Layered with Grilled Onion, Tomato and Sauce Béarnaise
Succulent Slow Braised Beef Cheeks, Rich brown sauce made with a smooth, rich porter
Chicken & Turkey - Continued
*
Chicken Cordon Bleu - Pan Seared Chicken Breast Layered with Black Forest Ham and Imported Swiss Cheese and Laced with Sauce Vin Blanc
Persian Saffron Chicken
Pan Seared Southwest Turkey Breast - Whiskey Diablo with Sauce of Roasted Tomatillo, Roasted Chilies, Roasted Garlic and Spices
Chicken Granchio Parmesan Crusted Chicken Breast and Dungeness Crab Cake Topped with Fresh Tomato, Lemon and Pesto Relish
Chicken Cambozola Stuffed with Fresh Local Asparagus and Cambozola Cheese and Caramelized Local Sweet Onions – Mushroom Sauce Vin Blanc
Poultry & Seafood - Continued
*
Pan Seared Chicken with Sauteed Mushrooms, Dungeness Crab Legs and Sun-dried Tomato – Fresh Tarragon Beurre Blanc
Chicken Granchio – Parmesan Crusted Chicken and Crab Cake Topped with Fresh Tomato
Pan Seared Breast of Chicken Layered with Fresh Tomato, Avocado and Shelled Lobster Tail Meat - Topped with Frizzled Sage Brown Butter Sauce
Bison Bistro Burger with Sharp Cheddar, Caramelized Onion, Bacon, and Sun-Dried Tomato Aioli
Bison - Continued
*
Bison - Pan Seared Ribeye Steak
Bison tenderloin tips sautéed with mushrooms in a rich brown stroganoff sauce with black truffle oil. Served over Pasta
Merlyn's Mystic Forest Fire seasoned bison burger with caramelized onions, sharp cheddar cheese, bacon, seasonal lettuce greens, fresh sliced tomatoes, roasted garlic and sun-dried tomato aioli all served on, house made, focaccia bun
Seafood - Continued
*
Fresh Pacific Halibut, Stuffed with Fresh Dungeness Crab, Bay Shrimp, Feta Cheese and a Mélange of Herbs, Oven Roasted and Topped with Toasted Walnut, Lemon and Brown Butter Sauce Meuniere
Fresh Pacific Halibut Oven Roasted with Extra Virgin Olive oil and Fresh Sage Topped with Fresh Dungeness Crab Legs and Sage Butter Sauce
Fresh Pacific Halibut Pan Seared - Local Berries and Sauce Beurre Violet
Pan Seared Halibut Filet with a lite white wine butter sauce
Seafood - Continued
*
Pistachio Crusted Fresh Pacific Halibut with Moroccan Tomato Saffron and Preserved Lemon Confit
Pacific Ling Cod Pan Seared with Local Berries and Sauce Beurre Violet
Fresh Pacific Northwest Oysters, seasoned with Merlyn's Mystic Seasoning Salt and lightly dusted with organic flour Then butter fried to a tender golden crispness
Fresh Atlantic Jumbo Diver Scallops Pan Seared with Toasted Garlic, Lime and Cilantro
Wild Alaskan Sockeye Salmon Pan Seared with Fresh Pacific Oyster - Fresh Tomato, Citrus and Fresh Tarragon Relish Garnish
**Hot Side Dish Selections
**Potato Side Dishes
*
Roasted Garlic and Sweet Cream Mashed Potatoes
Herb and Olive Oil Roasted Potatoes
Parmesan Potato Cakes
Cheddar and Scallion Gratin Potatoes
Roasted Garlic and Sweet Cream Mashed Potatoes with Oven Roasted Vegetables
Italian Marinated Vegetables
**Vegetable Sides
*
Herb Roasted Vegetables
**Pasta - Polenta - Pilaf
*
Option 1
Option 2
Option 3
Italian Herb Roasted Organic Potatoes with Oven Roasted Vegetable Mélange.
Dessert Selections
Cakes & Tortes
*
~Warm Apple - Orange Pound Cake Topped with Devon Shire Cream, Fresh Black Berries and Caramel Sauce
~Triple Layer Carrot Cake with Toasted Pecan Cream Cheese Frosting
Rich chocolate cake laced with red wine caramel, crème Chantilly and Oregon Sea Salt
Diplomatico - Italian Espresso Rum Chocolate Mousse Cake
Gateau au Chocolate - Rich French Chocolate Cake Infused with toasted Almond Flour
Double Layer Chocolate Kahlua Cake
Warm Ginger lemon Spice Cake with Lemon Curd, and Lemon Gelato
Gluten free polenta cake flavored with fresh lemon and rosemary syrup then topped with Devonshire cream and local berries
Rich chocolate cake, with a hint of mint, sandwiched with Swiss chocolate honey ganache and frosted with Bailey's French chocolate buttercream
Pumpkin Cake Roll
Assorted Miniature Desserts are perfect for a crowd
Custards
*
Chocolate Amaretto Pot de Crème
Option 2
Option 3
Chocolate Amaretto Pot de Crème
Lemon Chiffon Cake with Local Berry Coulis
Pies & Tarts
*
Coconut Caramel Banana Cream Pie - Deep dish cream pie with all of you favorites.
Dutch Apple Pie - Fresh Apples sliced thin, then layered with sweet spices and our fragrant "house made" brown sugar in a flaky organic wheat and butter crust. Topped with a traditional Dutch style crumb top.
Key Lime Pie with Gingersnap Crust
Louisiana Sweet Potato Pecan Pie - Sweet potato custard with Toasted and Glazed Pecan Topping all baked in a Flaky Organic Wheat Butter Crust.
Chocolate Silk Truffle Tart
Key Lime Pie with Gingersnap Crust
Fresh Fruit Desserts
*
Option 1
Option 2
Option 3
Cheesecakes
*
Lemon Cheesecake - Light and Creamy this Pacific NW Style Cheesecake is topped with intense Lemon Curd to accent the sweet and creamy texture of the cake.
Blackberry Raspberry Cheesecake
Peach Cheesecake
Pumpkin Praline Cheesecake - Moist Cheesecake rich with sweet spices and pumpkin topped with toasted pecan praline
Strawberry Cheesecake
White Chocolate Cranberry Cheesecake
Twin Berry White Chocolate Cheesecake
Chocolate Silk Truffle Tart
Specialty Desserts
*
Option 1
Option 2
Option 3
* You will receive email confirmation and follow up for event planning within 2 business days. Please call or text Chef Merlyn with any additional questions.
Phone: 541-786-0123
Send My Quote
