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WEDDINGS
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PLAN YOUR EVENT
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Venues
Photographers
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Portable Sanitary Services
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RENTALS
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
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COOKING CLASS SUGGESTIONS
Specialty Pies, Cakes and Pastries
MERLYN'S MYSTIC SEASONINGS
Community Events
Titanic Dinner and Artifact Viewing
Friends of Scouting Breakfast
EMPLOYMENT
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What We Do
OUR PHILOSOPHY
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About The Chef
CONTACT
*This page may also be used for our hot lunch menu options.
Contact Information
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Name of Event
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Event Date
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Entrée Service Style
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Buffet Style
Individually Plated Entrée
Beef Entrée
Chicken Entrée
Chicken & Seafood Entrée
Pork Entrée
Bison Entrée
Salmon Entrée
Halibut Entrée
Pasta Entrée
Vegetarian Entrée
Hot Lunch and Dinner Entrée Selections
Beef Entrées
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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
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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
Pan Seared Filet Mignon with Roasted Garlic and Port Demi Glace
Tender Roasted and Smoky Glazed Barbecue Beef Back Ribs
Pan Seared Flank Steak with Sautéed Mushrooms and Sauce Marchand de Vin
Beef Entrées Cont.
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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
USDA Choice Rib Eye Steak Florentine Pan Seared with Italian Herbs
Pan Seared Forest Fire Ribeye Steak with Garlic Sautéed Morel Mushrooms
Pan Seared Flank Steak with Sautéed Mushrooms and Sauce Marchand de Vin
Tender Roasted and Smoky Glazed Barbecue Beef Back Ribs
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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
Tournedos of Beef Tenderloin in Truffle, Madeira Demi Glace and Garlic Roasted Jumbo Prawns
Braised Chuck Steak Paprikash with Sweet Peppers, Onions and Fire Roasted Local Morels in Sweet Paprika Sauce
Pan Seared Cowboy Ribeye with Sautéed Mushrooms and Toasted Garlic
Asian Braised Short Ribs
Pan Braised Italian Rib Eye with Marsala, Red Wine, Calabrian Chilies, Tomatoes, Garlic and Herbs
Chicken & Turkey Entrées
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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
Pan Seared Southwest Turkey Breast - Whiskey Diablo with Sauce of Roasted Tomatillo, Roasted Chilies, Roasted Garlic and Spices
Pan Seared Southwest Turkey Breast - Whiskey Diablo with Sauce of Roasted Tomatillo, Roasted Chilies, Roasted Garlic and Spices
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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
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
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
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Chicken Cordon Bleu - Pan Seared Chicken Breast Layered with Black Forest Ham and Imported Swiss Cheese and Laced with Sauce Vin Blanc
Chicken Picatta - Lemon, Parsley, Caper Butter Sauce
Chicken la Fayette - Local Vine Ripened Tomato, Avocado and Bay Shrimp with Sauce Beurre Blanc
Poultry & Seafood Entrées
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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
Chicken and Jumbo Prawns Lafayette with Avocado, Tomato and Basil Savory Herb and Shallot Bread Pudding
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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
Fettuccine Alfredo with Southwest Chicken Skewers
Chicken Pesto Gemelli Pasta with Prosciutto, and Sun-Dried Tomato
Pork Entrées
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Basque Style Pork Roast In Fire Roasted Sweet Pepper and Garlic Sauce
Pork Scaloppina Perugina
Sage, Apple and Citrus Braised "Tomahawk" Boar Loin Steak
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Basque Style - Shrimp and Chorizo Stuffed Pork Loin with Roasted Sweet Peppers, Roasted Garlic and Smoked Paprika Red Wine
Bison Entrées
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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)
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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
Bison - Pan Seared New York Steak served with Rich Mushroom Bordelaise Sauce
Bison - Pan Seared Petit Tender Steak – Chief Joseph Sauce Laced with white wine bacon and huckleberries
Bison - Pan seared Hanger steak served with rich brown sauce infused with white wine, bacon and huckleberries.
Oven Broiled Salmon with Moroccan Za'atar Spice, Fresh Mango, and Bay Shrimp
Wild Alaskan Salmon
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Wild Alaskan Sockeye Salmon Pan Seared with Fresh Pacific Oyster - Fresh Tomato, Citrus and Fresh Tarragon Relish Garnish
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
Roasted Garlic and Roasted Peruvian Biquinho Chilies enhance this Oven Broiled Wild Alaskan Sockeye Salmon - garnished with Cilantro, Jalapeno, Avocado Lime Cream
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
Prawns, Scallops, & Oysters
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Asian Spiced and Pan Seared Divers Scallops in Coconut Curry Sauce with Saffron Basmati Rice and Petite Vegetables
Jumbo Prawn, Mushroom, Toasted Garlic and Fresh Tomato Saute served over Pesto Toasted Spaghetti Pasta
Prawns Sautéed in a spicy Beer Barbecue Butter sauce with Rosemary. Served over garlic grilled Focaccia with accompaniment of vegetables
Scampi Saute with Mushrooms and basil in garlic and white wine butter sauce.
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
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
Pan Seared Halibut Beurre Blanc
Pan Seared Halibut with Local Morel Mushrooms
Fresh Pacific Halibut
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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
Fresh Pacific Halibut Pan Seared with Balsamic Roasted Pear and Local Huckleberries, Sauce Beurre Violette
Fresh Pacific Halibut Oven Roasted with Fresh Basil, Roasted Garlic and Local Morels - Sauce Beurre Blanc
Pan Seared Fresh Pacific Halibut - Chipotle, Fresh Strawberry and Sage Beurre Blanc
Oven Roasted Fresh Pacific Halibut Stuffed with Bay Shrimp, Cheese, Lemon and Dill
Oven Broiled Pacific Northwest Halibut with Fresh Mango, Bay Shrimp and Cactus Pear Butter Sauce
Pacific Halibut Pan Seared and topped with Bay Shrimp, Fresh Avocado, Fresh Dill and White Wine Butter Sauce
Pistachio Crusted Fresh Pacific Halibut with Moroccan Tomato Saffron and Preserved Lemon Confit
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Oven Roasted Fresh Pacific Halibut stuffed with smoked wild sockeye salmon and bay shrimp topped with chipotle sage beurre blanc
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
Ahi Tuna & Ling Cod
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Fresh Ahi Tuna - Sesame Crusted, Asian Spiced and Seared Rare
Pacific Ling Cod Pan Seared with Local Berries and Sauce Beurre Violet
Pan Seared Duck Breast in Blackberry Port Sauce
Oven Roasted Halibut, stuffed with Bay Shrimp, Three Cheeses, Lemon, and Dill
Pan Seared Filet Mignon, topped with Giant Empress Prawns, and Sauce Béarnaise
Pasta Entrées
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Cajun Jumbo Prawn, Chicken and Mushroom Fettuccine
Tonnarelli Pasta and Prawns
Seafood Fettuccine Alfredo
Prawn & Asparagus Fettuccini
Jumbo Prawn & Mushroom Fettuccine
Garlic and Balsamic Steak and Fettuccine Alfredo
Chicken Pesto Fettuccine
Fettuccine Alfredo with Mushrooms and Broccoli
Golden Squash Ravioli with Italian Sausage and Asparagus with Fresh Sage and Brown Butter Sauce
Forest Fire Beef and Bacon Radiatore Pasta with Mushrooms and Fresh Tomato
USDA Choice Beef Tenderloin and Button Mushroom Stroganoff with Black Truffle Oil over Fresh Pappardelle Pasta, Butter Roasted Asparagus Spears
Fettuccine Alfredo - Option to add Chicken and Broccoli
Cajun Chicken and Mushroom Fettuccine
Vegetarian Entrées
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Savoy Cabbage, Mushroom and Golden Squash Risotto with Portuguese Style Tomatoes and Roasted Broccoli
Vegetable Tagine with Garbanzo Beans, Prunes and Olives
Stuffed Zucchini with Greek Herbed Lentils and Feta Cheese
Italian Crespella Pinwheels with Roasted Vegetables, 3 Cheeses. Fresh Tomato, Sweet Onion and Porcini Sauce
Alpine Cheese and Garden Greens Tart with Balsamic Gastric, Fresh Herbs and Confetti of Vegetables
Spinach and Parmesan Potato Roll served on Toasted Garlic, Tomato and Fresh Basil Sauce
Pasta Pinwheel Stuffed with Italian Cheeses, Sun-dried Tomatoes, Roasted Garlic, Herbs and Artichokes - Pesto Walnut Sauce
* 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
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