Our catering deliveries are sold out through Wednesday, May 18th

Our Mother’s Day menu is now closed for online ordering. Due to staffing shortages, we had to shut down a bit early–we apologize for the inconvenience.

Reheating Instructions

 

DINNER PACKAGE FOR SIX

Honey Garlic Salmon235
Deviled eggs
Honey garlic butter baked salmon
Potatoes au gratin
Primavera vegetable sauté
Strawberry rhubarb pie

 

À LA CARTE ENTRÉE

Honey Garlic Salmon
Baked with butter, honey, garlic, parsley, and lemon– 30/ two filets | 90/ six filets | 154/ ten filets

 

MORNING BRUNCH

Sausage & Potato Frittata
Classic potato, egg, and cheese frittata with breakfast sausage 22 | 60

Vegetable Frittata
Classic potato, egg, and cheese frittata with zucchini, mushrooms, and herbs 22 | 60

French Toast Casserole
Bite-size pieces of French toast baked with cream cheese, blueberries, and maple syrup– 22 | 60

Quiche Lorraine
Eggs, bacon, and Gruyère baked in our flaky crust30/ serves 6-8

 

APPETIZERS

Deviled Eggs
A picnic classic with mayonnaise, capers, mustard, and a touch of Pickapeppa sauce– 36/ serves 3-4

Zucchini & Parmesan Stuffed Mushrooms
Mushroom caps stuffed with a mixture of vegetables and cheeses– 18/ serves 3-4

Dungeness Crab Cakes
Dungeness crab and shrimp with seasoned bread crumbs and served with our chili-lime aioli– 38/ serves 3-4

Charcuterie & Cheese Tray
Mortadella, Cabernet salami, Molinari salami, Castelvetrano olives, oil cured olives, sharp white aged Tillamook cheddar, Ossau-Iraty cheese, goat cheese & pistachio dip, and sautéed dates with sea salt; served with our *French baguette and *sesame rice crackers– 60/ serves 6-10 | 120/ serves 15-25

 

SIDES
serves 2-4 | serves 6-8 | serves 10-12

Primavera Vegetable Sauté
Carrots, leeks, red bell peppers, and broccoli lightly sautéed in butter and sprinkled with salt– 24 | 53 | n/a

Oven Roasted Herbed Potatoes
Roasted Yukon gold potatoes tossed with olive oil, basil, and seasonings– 12 | 20 | n/a

Potatoes Au Gratin
With crème fraîche and Gruyère– 26 | 40 | 75

 

SALADS

Seasonal House Salad
Arugula, radicchio, red leaf lettuce, fresh fennel, dried cranberries, seasoned pepitas, and our rosé dressing 10/ quart

Willamette Valley Salad
Mixed greens, romaine, hazelnuts, blue cheese, apples, grapes, and our raspberry vinaigrette– 10.5/ quart

Moroccan Couscous Salad
Couscous mixed with bell peppers, red onions, dates, dried apricots and cranberries, pistachios, and cilantro with our curry vinaigrette– 7/ serves 1 | 14/ serves 2-4

 

BAKERY & DESSERTS

Banana Bread
Cake-like, with pecans and a hint of vanilla– 18/ loaf

Chocolate Mousse
A light fluffy mousse made with chocolate and a dash of vanilla topped with whipped cream– 5/ each

Raspberry Mousse
A light, fluffy, and slightly tart mousse made with raspberries and topped with lemon whipped cream– 5/ each

Strawberry Rhubarb Pie
A perfect mix of sweet strawberries and tart rhubarb baked inside our flaky pie crust– 30/ each

Frosted Shortbread Cookies
Half-dipped flowers– 2.5/ each

Chocolate Decadence Cake
Layers of chocolate buttermilk cake and chocolate mousse, covered in chocolate ganache and decorated with cocoa– 45/ six-inch cake | 65/ nine-inch cake

Lemon Chiffon Cake
Vanilla chiffon cake layered with lemon curd, frosted with lemon buttercream– 45/ six-inch cake | 65/ nine-inch cake

 

WINE

Gratien & Meyer, Cremant de Loire
Quince, lemon, and apricot fruit with a light brioche finish and fine bubbles in this sparkling white– 22

Ayres, Willamette Valley Pinot Noir
An Oregon Pinot loaded with fresh red and blue fruit and a savory, umami backed core– 27

Westrey, Dundee Hills Pinot Gris
One of our favorite Oregon vintners brings pear, white peach, and melon flavors with mineral and ginger notes– 21

Seasonal Rosé
Please inquire about our current selection– 20

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