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