Menu Subject to Availability and Market Price

25 person minimum preferred 15% price increase for under 25 persons.

Custom Menus happily available for all budgets. 

Please call 541-864-0777

 

Hearty Dinner Offerings:

$23 – $29 per person. add salad 4pp

 

Kraut burgers- with onion, cabbage, garlic, beef, Swiss cheese, and seasoning rolled into biscuit dough and baked fresh.
Southwest Shepard’s pie with red Chile Brisket and green Chile oregano potatoes, cheddar and mixed vegetables.
Vegetarian Ratatouille stack with Choice of side
8 Hour Pot Roast with lemon braised cabbage herbed polenta and roasted vegetable medley

Vegan Pho- bean sprouts, rice noodles, cilantro, basil, with fortified veggie stockPot Pie casserole with savory herb chicken or braised tri tip and creamy veg medley served with garlicky wilted spinach with red onion.
Chicken Piccata or Parmesan with linguine and broccolini

Chicken Marsala with Garlic wilted Spinach and linguine

Enchilada Casserole – Ground Beef, or Chicken Breast/Green or Red Chile Sauce
Greek stuffed chicken breast with roasted red bell pepper, feta cheese, spinach with basil pesto polenta cake, and braised carrots.
Turkey Thyme meatloaf with Rosemary baby potato’s, Pan gravy, and green bean casserole.

Eggplant Napoleon- goat cheese, spinach, roasted red bell pepper sauce. And thick slabs of breaded eggplant.

Stir fry- abundant variety of fried vegetables and sweet Asian mustard sauce

Brined and Fried Chicken battered chicken breast with country gravy, green beans, garlic mashers

Coq Au Vin - Rich French braised chicken w/ lardons, red wine, mushrooms, garlic

Tri Tip Beef Bourguignon – Rich French beef stew

Flat Iron with chimichurri or salsa Verde and choice of side

Flank Steak or Chicken Fajitas- griddled peppers and onions with assorted salsas, cheese, guacamole, green onion lime crema

Baked Tortellini- chicken breast, roasted red bell peppers, Alfredo sauce.

Classic Lasagna Vegetarian or Italian sausage with side Greek salad

Asiago Stuffed Gnocchi with pesto alfredo or sage brown butter, and crispy prosciutto served with side salad.

Tri Tip Beef Stroganoff- with Egg noodles, Mushrooms, and rich cream sauce

Spaghetti Squash with Lentil Bolognese – garlicky wilted Spinach, (Vegan)

Savory Stuffed Acorn Squash – Italian Sausage, parmesan, garlic, herbs

Butternut Squash Ravioli Pistachio, Goat cheese, Arugula, Garlic Citrus Vinaigrette

Grilled Chicken with Garlic Cream Sauce – wilted Garlic Spinach and Linguine

Vegan Lentil Loaf- Daikon Radish, Mushroom, Onion, Bell Pepper, Carrot, Celery

Vegan Cashew Nut : Mac and Cheese, Nachos, Grilled Cheese, and Dip

Sides: $5 per person per choice
Arroz Verde- cilantro, green onion, lime, rice  

Jalapeno and honey Corn bread

Asian Sweet cucumber salad

Herbed cous cous  

Herbed polenta

Green bean casserole

Potato’s Au Gratin

Roasted or Sautéed Local and Seasonal Vegetables

Garlic Green Chile Oregano Mashed Potatoes

Neon potatoes- butter braised red cabbage riced with Yukon gold potatoes.

Sliced Baked Potatoes – Bacon, sour cream, cheddar, green onion

Roasted Herbed sweet potatoes or Butternut Squash

Curried Coconut Cauliflower

Mexican Corn Salad

Corn Souffle

Grilled Vegetable Medley: Bell Pepper, Onions, Yellow Squash, Zucchini
Herbed Cous Cous

Asparagus with lemon garlic butter

Roasted Root Vegetable with Thyme, Rosemary, Garlic, Butter

Broccoli Salad with Cranberries

Apple Coleslaw

SW Black bean Salad

Gingered Carrots

Cucumber Salad- Mediterranean or Sweet Asian

Potato or Pasta Salad

Tri colored Sweet Glazed Carrots

Blistered Green Beans with Shallots, Lemon, Bacon,

Green Chile Paprika -or- Basil Pesto Polenta Cake

Roasted Rainbow Potatoes

 

 

 

Elevated soups:

Brisket beef and barley                                                        17

Lobster bisque with chunks of crab and paprika oil       18

French onion with braised brisket                                     17

 

 

Elevated Starters; 13 to 15 per person

Salmon lox bruschetta -pickled red onion & lemon wedges with frisée and dill caper cream cheese (2)
Tenderloin medallions- (2) shallot confit, blackberry red wine Demi glaze. (MP)
Beef tartare (MP)
Beef carpaccio (MP)

Deconstructed Chile relleno – (2) Baked Asiago/Jack cheese lattice, Grilled green Chile, Indian taco crostini, Roasted Garlic spread

 

Elevated Entree’s

40 to 55 dollars per person including (starch/Veg) Salad, and dinner rolls

 

Rack of lamb - caked in fresh thyme served with rosemary mashed and seasonal veggies
Green Curry Halibut with coconut rice and sweet cucumber salad (seasonal)
Filet of Salmon with roasted hazel nuts, Pinot noir reduction, or artichoke heart piccata sauce. Lemon and Parmesan.
Seared Scallops with sweet Chile beurre Blanc and hoisin sauces, basil oil and micro greens
Whole Roasted Beef Tenderloin with sliced service served with scalloped potatoes and local seasonal vegetables. (Minimum 20 people) Demi glacé or hollandaise. ( + cost of 1 chef for slicing)
Double cut Pork Chops with pineapple habanero sauce, green onion, and jalapeño honey cornbread
Cassoulet- Rich root vegetable medley in savory cream sauce served in a gourd. Squash, or baby pumpkin. - Vegetarian option 

Pork or Beef roulade, stuffed with onions, savory herbs and served with harissa or zhug. And side of lime basil gremolata and potato dumplings
German Rouladen- stuffed with pickles, mustard, bacon, onions. Served with a red wine mirepoix pan gravy. With Spaetzle and beer braised red cabbage
8 -9 oz. Grilled Ribeye Steak chimichurri/salsa Verde sauce grilled fennel and herbed polenta

 4 oz. Beef Tenderloin with asparagus and caramelized onion and Yukon gold Swiss cheese potato puff pastry.

Duck confit puff pastry empanadas with red wine Duck demi glacé black bean hummus, and green Chile hollandaise toasted Pinon nuts

 

Additional Sauces

Red Chile marinara, green Chile Alfredo, piñon nut red Chile, pesto, guacamole, harissa, zhug, tzatziki, red, green, and yellow curries, mango pineapple salsa, chimichurri, piccata, Marsala, Primavera.