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

//

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

//

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