Elegant Plated celebrations

It’s your wedding! Let’s design a menu that represents you as a couple and a menu you can’t wait to share with your guests! The menus below are simply samples of recent plated celebrations we have served. Our chefs are ready to help you design the perfect menu for your big day!

Plated Sample Menu: Autumn Harvest

Tray Passed Canapes

Savory Petite Wild Mushroom & Herby Goat Cheese Galette

Gorgonzola Stuff Coachella Valley Dates wrapped in Alderwood Smoked Bacon with Blood Orange Redux

Saffron and Pea Risotto Cakes topped with Smoked Paprika Aioli with Jumbo Spanish Prawns

Plated Dinner

 WELCOMING COURSE

Individual European Cheese and Charcuterie Displays

 STARTER COURSE

Wild Arugula Salad with Ruby Grapefruit Segments, Shaved Fennel, Pomegranate Gems, Walnut Dust and Asiago Curls

Artesian Breads with Herb Infused Olive Oil & Aged Balsamic Vinegar

 ENTREE COURSE

Espresso & Cocoa Crusted Flat Iron Steak with Blue Ribbon’s Signature Brandied Fig Sauce

served with Cognac Flambeed Wild Mushroom Risotto and Pike Place Market Vegetables  

or

Cedar Plank Salmon with White-Balsamic Cherry Chutney and Smoked Almond Dust

served Coconut Lemongrass Rice Pilaf and Pike Place Market Vegetables  

or

Savory French Crepes rolled with Homemade Ricotta, Mushroom Duxelle & Hazelnut Pesto

served with Root Vegetable Hash and Crispy Garlic Sautéed Hearty Greens  

 DESSERT COURSE

A Duo of Wedding Cake: Strawberry Pink Champagne & Hazelnut Chocolate Torte

Blue Ribbon Dessert Coffee

Plated Sample Menu: PNW Seafood celebration

Tray Passed Canapes

Petite Dungeness Crab Cakes with Citron Aioli

Niçoise Lettuce Wraps with Herb de Provence Seared Tuna

Modern Caprese Tarts with Basil Marinated Mozzarella, Heirloom Tomato Jam and Fried Prosciutto Spheres

 Attended Oyster Station

A Trio of Local Northwest Oysters

 Pink Champagne Mignonette ~ Traditional Cocktail Sauce ~ Freshly Grated Horseradish

Plated Dinner

STARTER COURSE

Greek Watermelon Salad over Delicate Leafy Greens

Individual Demi Baguettes

SEAFOOD COURSE

Sicilian Seafood Pasta with Petite Lobsters, Luscious Prawns and Seared Bay Scallops

 ENTREE COURSE

Filet Mignon with Cabernet Sauvignon Reduction Sauce

served with Duchess Potatoes and Flambeed Wild Mushrooms

or

Eggplant Rollatini with Wild Mushroom Duxelle and Goat Cheese Mousse

served with Creamy Rosemary Polenta and Market Vegetables

 DESSERT COURSE

 Italian Limon Cake with Swiss Buttercream

 Summer Pie Buffet

Tableside Espresso

Plated Sample Menu: indian northwest fusion

Tray Passed Canapes

Northwest Samosas with Wild Salmon, Vine-Ripened Peas.  Served with a Minted Yogurt Dipping Sauce.

Paneer Tikka Skewers with Fire-Roasted Vegetables and Traditional Tamarind Chutney

Sweet Summer Corn and Vegetable Pakoras with Heirloom Tomato Coulis

 Plated Dinner

WELCOMING COURSE

Trio of Traditional Indian Breads with Gourmet Dips

Hand-Rolled Dolma

Turmeric Roasted Chickpeas

 STARTER COURSE

Heirloom Cauliflower Salad with Radicchio, Cava Cava Oranges, Ruby Gems

and a Cracked Black Pepper and Honey Vinaigrette

ENTREE COURSE

Slow Roasted Wild Salmon with a Spicy Coconut Curry Sauce

served Basmati Rice Pilaf with Golden Raisins and Toasted Almonds  

or

Coriander Marinated Chicken with a Tomato Saffron Cream Sauce

Served with Smashed Butter Potatoes with Garam Masala and Curry Spices

 or  

Traditional Paneer Shahi served with aromatic Basmati Rice

and Warm Northwest Chickpea and Lentil Salad

  DESSERT COURSE

Chai Infused Wedding Cake

Individual Serving of Cardamom Kheer

Layered Individual Gulab Jamun Parfaits with Saffron-Honey Syrup