McCormick & Schmick

with tomato horseradish sauce

with watercress, pancetta, shaved fennel apple with a truffle mustard vinaigrette

with tomato horseradish sauce

with brandy remoulade

olive tapenade fresh hummus on soft pita wedges with fresh mozzarella, tomato basil salad

with roma tomatoes, croutons gorgonzola basil cream

with dried cranberries, feta, almonds three citrus vinaigrette

with tomato, cucumber, shredded carrot, rye croutons, frizzled onions buttermilk ranch dressing

with caramelized walnuts, dried cranberries, bleu cheese balsamic vinaigrette

with basil marinated tomato, feta crumbles, parmesan encrusted croutons balsamic vinaigrette

with hazelnuts, chevre, grapes sherry vinaigrette

with tomato, cucumber, shredded carrot, rye croutons, frizzled onions buttermilk ranch dressing

fresh mozzarella cheese, basil marinated roma tomatoes on a bed of field greens drizzled with extra virgin olive oil balsamic syrup

with pineapple pepper chutney

with dijon caper sauce

with balsamic basil marinated tomatoes

marinated in kasu paste and pan seared

with mango jalapeno salsa brandy remoulade

with lemon chive cream or northwest berry sauce

with lemon white wine glaze or orange balsamic reduction

stuffed with dungeness crab brie topped with a lemon herb beurre blanc

with sauce vin blanc tomato basil concasse

with a light herb beurre blanc

with roasted garlic button mushroom saute or gorgonzola horseradish butter

with green peppercorn cognac sauce

with apple horseradish

topped with fig tapenade madeira jus

sauteed with roasted bell peppers olives in a light wine sauce

with curried peach relish

roasted boneless breast of chicken stuffed with savory herb cheese, italian parsley, chopped shallots, seasoned breadcrumbs dried apricots with sherry mushroom cream

stuffed with cornbread, topped with sour cherry demi glace

with apple calvados brandy demi glace

with roasted onion tomato sauce

with italian herbed cream sauce

in puff pastry

with black beans tomato basil coulis

with a balsamic reduction sauce

with seasonal vegetables

with soy milk creamed corn avocado

with lime dill beurre blanc

with lemon garlic butter

with roasted shallot cabernet sauce or northwest berry sauce

with orange brandy demi glace

with ginger butter

with roasted tomato peach relish

other options available pooled in northwest berry coulis and creme anglaise, presented on white china rectangular plate

with chambord creme anglaise

caramelized wa apples in toasted almond shell with cinnamon creme anglaise

accented by marionberry coulis mocha whipped cream

with blackberry coulis

with vanilla bean creme anglaise

with bourbon creme anglaise

with fresh berries whipped cream

garnished with fruit puree whipped cream

with vanilla bean creme anglaise

with fresh berries available only for groups less than 100 guests

with fresh whipped cream in season

warm guittard chocolate with a variety of cut fruit pound cake

mango mousse lime filling on macadamia shortbread

with tomato horseradish sauce

with watercress, pancetta, shaved fennel & apple with a truffle mustard vinaigrette

with tomato horseradish sauce

with brandy remoulade

olive tapenade & fresh hummus on soft pita wedges with fresh mozzarella, tomato & basil salad

with roma tomatoes, croutons & gorgonzola basil cream

with dried cranberries, feta, almonds & three citrus vinaigrette

with tomato, cucumber, shredded carrot, rye croutons, frizzled onions & buttermilk ranch dressing

with caramelized walnuts, dried cranberries, bleu cheese & balsamic vinaigrette

with basil marinated tomato, feta crumbles, parmesan encrusted croutons & balsamic vinaigrette

with hazelnuts, chevre, grapes & sherry vinaigrette

with tomato, cucumber, shredded carrot, rye croutons, frizzled onions & buttermilk ranch dressing

fresh mozzarella cheese, basil marinated roma tomatoes on a bed of field greens & drizzled with extra virgin olive oil & balsamic syrup

with pineapple pepper chutney

with dijon caper sauce

with balsamic & basil marinated tomatoes

marinated in kasu paste and pan seared

with mango jalapeno salsa & brandy remoulade

with lemon chive cream or northwest berry sauce

with lemon white wine glaze or orange balsamic reduction

stuffed with dungeness crab & brie topped with a lemon herb beurre blanc

with sauce vin blanc & tomato basil concasse

with a light herb beurre blanc

with roasted garlic & button mushroom saute or gorgonzola horseradish butter

with green peppercorn cognac sauce

with apple horseradish

topped with fig tapenade & madeira jus

sauteed with roasted bell peppers & olives in a light wine sauce

with curried peach relish

roasted boneless breast of chicken stuffed with savory herb cheese, italian parsley, chopped shallots, seasoned breadcrumbs & dried apricots with sherry mushroom cream

stuffed with cornbread, topped with sour cherry demi glace

with apple calvados brandy demi glace

with roasted onion tomato sauce

with italian herbed cream sauce

in puff pastry

with black beans & tomato basil coulis

with a balsamic reduction sauce

with seasonal vegetables

with soy milk creamed corn & avocado

with lime dill beurre blanc

with lemon garlic butter

with roasted shallot cabernet sauce or northwest berry sauce

with orange brandy demi glace

with ginger butter

with roasted tomato peach relish

other options available pooled in northwest berry coulis and creme anglaise, presented on white china rectangular plate

with chambord creme anglaise

caramelized wa apples in toasted almond shell with cinnamon creme anglaise

accented by marionberry coulis & mocha whipped cream

with blackberry coulis

with vanilla bean creme anglaise

with bourbon creme anglaise

with fresh berries & whipped cream

garnished with fruit puree & whipped cream

with vanilla bean creme anglaise

with fresh berries available only for groups less than 100 guests

with fresh whipped cream in season

warm guittard chocolate with a variety of cut fruit & pound cake

mango mousse & lime filling on macadamia shortbread