Menu Ideas
We will work together to curate the perfect menu for your event, but please browse this sample selection menu for your inspiration
Appetizers
boutique cheese with berries, cured meats, gf crackers, and baguettes
thai vermicelli noodle salad with thai basil, lime, and vegetables
grilled and roasted Palmer cauliflower with an Indian spiced yoghurt and toasted almonds
roasted baby valley carrots with a mint salsa verde
Palmer salt potatoes browned in duck fat, topped with parsley, garlic and shaved parmesan
goat cheese smear, micro arugula, and rhubarb bourbon reduction crostini served with crispy prosciutto
Alaskan summer heirloom tomatoes showered with fresh basil, micro sorrel, lite ceasar vinaigrette and flakes of humboldt fog cheese
Alaskan tomato bruschetta with fresh basil and olive oil
orzo salad with peas, grilled asparagus, baby spinach and truffle oil
bbq’d Alaskan oysters with a roasted poblano and pepitas chutney
miso and sake steamed Alaska black cod with ginger sweet soy drizzle
Alaska scallop ceviche with crispy corn tortilla
seared Alaska salmon on chimichurri and drizzled with balsamic reduction
hoisin and garlic chile paste candied short ribs with ginger vegetable udon
pistachio dusted rack of lamb lollipops with sautéed Alaskan chanterelles
roasted pork tenderloin with dijon honey mustard sauce and baby arugula
Salad // Soup // Sides
mixed arugula and baby spinach salad roasted beets, avocado, toasted pepitas and tarragon vinaigrette
local baby romaine mix with avocado, green onion, sunflower seeds, grapes, thinley sliced red onions and a lemon garlic vinaigrette
The "Neil Young Salad" - mixed lettuce with toasted nuts, citrus, dried fruit, fresh herbs, chopped vegetables, with balsamic and olive oil
Spring Creek Farm baby freen mix with Alaska tomatoes, roasted beets, and Mosaic Dry Hop IPA
honey ginger dressing
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butternut squash and jasmine soup
Alaskan bouillabaisse
tortilla soup with fresh cilantro, scallions, and crisp corn tortilla threads
coconut vermicilli with peppers, sprouts, mushrooms, and ginger soup
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charred lacinato kale with sauteed apples, onions, and garlic
curried cauliflower, pickled red onion salad with raisins and toasted pine nuts
roasted brussel sprouts with fresh orange drizzle and truffle oil
melted leeks, beet greens, black tuscan kale and garlic
Alaskan sweet carrots and grilled zucchini
grilled asparagus with pecorino cheese and lemon zest
baby fingerling salt potatoes
pecorino and parmesean au gratin potato
jasmine rice pilaf with toasted pine nuts and fresh parsley
tropical Israeli cous cous with red bell pepper, green onions, and mango
Entrees
Alaskan spot shrimp tartar with avocado, green onion, mango, and kenley farm cucumber
seared Kodiak scallops with a bushes and bunches rhubarb beurre blanc, and braised
Palmer kale
pho shooters with Alaskan spot shrimp, fresh cilantro, and thai basil
dijon crusted halibut with balsamic reduction and a fresh herb sauce
sake poached Alaskan salmon with miso ponzu sauce
cod tandoori, roasted pineapple, pickled red onion, and parsley
Alaskan salmon with a chimmi churri sauce balsamic reduction
seared filet with sautéed chanterelle mushrooms, fried prosciutto and a whiskey demi sauce
ancho chile and Steam Dot Coffee rub whole tenderloin and a whole grain mustard sauce
candied short ribs with plum and hoisin glaze
pork loin stuffed with blackberries, gorgonzola, spinach, and a smoke gouda sauce
pistachio crusted rack of lamb, with mint walnut pesto and balsamic reduction
roasted chicken wtih Oaxaca mole sauce
seared chicken breast toped with sauteed spinach and onions and roasted garlic, Chenin blanc cream sauce