• Portland Catering Farm to Table


Endive Cup with Fromage Blanc Mousse, Almonds and Strawberries

Garden Radish with Butter and Sea Salt

Fried Baby Artichokes with Dipping Sauce

Mini Dungeness Crab Cakes with Meyer Lemon Aioli and Microgreens

Stuffed Muscles with Saffron Aioli

Market Fresh Spring Crudités with Sauce Nicoise (Anchovy Black Olive Aioli)

Filo Tartlets with Ricotta, Gruyere, Prosciutto, Leek and Thyme

Salmon Cakes with Remoulade and Watercress

Smoked Salmon Potato Cakes with Avocado and Herbed Aioli (Tarragon, Parsley, Chives, Caper, Cornichons)

Red Pepper Polenta Squares Topped with Olive Tapenade, Fontina Cheese, Red Pepper Oil

Roasted Fingerling Potatoes with Crème Fraiche, Baby Dill and Lox

Prosciutto Wrapped Shrimp Skewers with Lemon Aioli

Endive Leaf Cup Filled with Bay Shrimp and Drizzled with Crème Fraiche and Cocktail Sauce

Roasted Garlic White Bean Spread on Crostini with Artichoke Caponata

Smoked Salmon Dip with Whole Wheat Crackers

Charcuterie Platter with Country Pate, Crispy Andouille Sausage with Dijon, Cornichons And Local Artisan Cheese



Dungeness Crab Stuffed Filo Purses with Lemon Aioli, Watercress, Endive and Wild Sorrel Spring Mixed Greens

Poached Organic Farm Egg with Asparagus, Micro-Greens and Camembert Puff Pastry

Roasted Apricot Halves Stuffed with Fromage Blanc, Honey and Walnuts, Served Over Butter Lettuce with Champagne Vinaigrette

Marinated Blanched Oregon Asparagus with Meyer Lemon Herb Vinaigrette, Toasted Pine Nuts and Whipped Chive Labneh

Golden Beet Carpaccio with Goat Cheese Mousse, Sweet Cicely, Candied Hazelnuts

Foragers Salad – Spring Garden Greens and Baby Vegetables in Anchovy-Black Olive Dressing

Butter Lettuce, Strawberries, Fromage Blanc, Sweet Toasted Mustard Seed Vinaigrette and Almonds

Cream of Watercress with Poached Oysters and Toast Points



Lamb Racks with Marcona Almond-Mint Pesto Served with Braised Leek Gratin and Herb Roasted New Potatoes

Lamb Racks with Mustard Crust Served with Morels and Yukon Gold Potato, Leek and Wild Sorrel Gratin

Porterhouse with Black Truffle Mashed Potatoes, Morels, Charred Garlic Scapes and Crispy Nettle

Filet with Green Garlic Butter, Mini Chipollini Onion Ringlets Stuffed with Bacon and Gruyere, Charred Asparagus

Rib Eye Steaks with Gorgonzola Butter and Baked Sweet Balsamic Onions Served with Wilted Mustard Greens and Roasted Garlic Mashed Potatoes

Pistachio Crusted Sole Meuniere (Lemon, Caper, Parsley, Brown Butter) Served with Garlic Roasted Wild Mushrooms, Asparagus and Pan Fried Smashed Baby Potatoes

Salmon with Sauce Bretonne (Egg Yolk, Dijon, Tarragon Vinegar, Watercress, Chervil, Butter, Crème Fraiche) Served with Carrot-Leek Matchsticks and Mustard Dill Potatoes

Macadamia Crusted Sablefish with Lemon-Lime Beurre Blanc Served with Scallion Mashers and Baby Bok Choy

Almond Crusted Halibut with Tarragon, Leek and Cream Sauce, Served with Spinach Souffle and Herbed Fingerling Potatoes

Crab Stuffed Sole Roulade with Chive Beurre Blanc Served with Butter Braised Radish and Wild Mushroom-Potato Stuffed Crepes

Fromage Blanc Stuffed Portobello Giant Ravioli with Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely



Profiteroles Stuffed with Coffee Ice Cream, Chocolate Ganache, Marcona Almond Crumble

Cherry Trifle – Layered Cherries, Angel Food Cake and Cream Served in Champagne Flutes

Strawberry Rhubarb Shortcake with Cornmeal Lemon Scone and Poured Cream

Chocolate Crepes Stuffed with Dark Chocolate Mousse, Whip Cream and Toasted Hazelnuts

Strawberry Tart With Whip Cream Or Vanilla Ice Cream

Strawberry Rhubarb Almond Crisp with Whip Cream Or Vanilla Ice Cream

Chocolate Strawberry Short Cakes Served Warm with Vanilla Ice Cream and Hot Fudge

Meyer-Lemon Cheesecake Tart with Strawberry Shingles

Oregon Hazelnut Chocolate Mousse Cake

Meyer Lemon Souffle with Raspberry Coulis


March 10, 2017