Catering For The Office and Offsite Menus

Lemon chicken with Moroccan couscous
Salmon fillet with lemon burre blanc sauce or mango salsa
Braised chicken with asparagus morel saute and cream fraiche
Breaded pork cutlets with a bing cherry sauce sauce
Pork tenderloin herb de provenance, rosemary wrapped with pancetta served with seasonal chutney

Baby greens, charbroiled lemon pepper chicken medallions, seasonal summer berries tossed with a vanilla bean vinaigrette
Wilfs’ salad, Dungeness crabmeat Oregon bay shrimp, Grana Padano cheese, romaine, Wilfs’ creamy dressing seasoned croutons(may contain nuts)
Station wedge salad, butter lettuce wedge, blue cheese dressing, chopped bacon, plum tomatoes
Classic Cobb salad, greens, black forest ham, turkey, hard boiled egg,
cheddar cheese, plum tomatoes, and blue cheese

Wilfs Buffet Reception Menu

Average of 18 pieces per person

Miniature tartlets filled with brie, caramelized onion, and fresh thyme
Prime rib carved medium rare, creamed horseradish, dollar rolls
Asian spring rolls, chicken and vegetable, sweet chili sauce
Stuffed mushrooms with herb cream cheese
Classic Caesar salad
Eggstravaganza ~ seasoned deviled eggs
Miniature salmon cakes with aioli
Tender chicken, julienne vegetables, finished in a peanut caramel sauce over rice topped with sesame seeds
Freshly baked bread

Add chilled prawns or miniature dessert buffet

**Prices are subject to change**

Salmon fillet pan seared topped with a summer berry salsa, wild rice pilaf, seasonal vegetables
Pork loin apple cider brine, topped with bacon sundried tomato demi glaze
Tenderloin filet, black pepper, and dried cherry sauce
Lemon scampi linguine, light and refreshing
Tempeh Picatta, lemon juice, shallots, garlic, white wine and butter over wild rice

Additional entrees are available – just ask!

Imported and artisan cheeses 1/4 bricks with Marcona almonds summer berries and crackers
Stuffed mushroom caps – herb cream cheese, oven baked in butter and chardonnay
Miniature tartlets with brie, caramelized onions, and thyme
Bruschetta with julienne red peppers, basil, capers, oven baked with melted gorgonzola
Tomato tart with black olives, chevre cheese with a herb crust – serves 20
Devilish deviled eggs, traditional style
Deviled eggs with lemon caper egg filling topped with a fried oyster
Tomato crostini with whipped feta and cream cheese, blistered tomato garnished with basil
Mini peppers filled with seasoned cream cheese, oven roasted
Mediterranean dips and crudities’ Mini carrot s cucumber rounds, red and orange julienne peppers served with grilled flatbread, olives, hummus, and Italian meats
Tomato crostini with whipped feta and cream cheese, blistered tomato garnished with basil

Asian chicken & vegetable spring rolls with sweet chile sauce
Cold peppered beef MR with creamed horseradish, served on crostini
Seared beef lettuce wraps with sweet chili sauce, crushed peanuts
Crisp lettuce cups with shredded hoisin chicken and cashew stir fry
Antipasto platter, assorted salamis, prosciutto, mozzarella balls, artichoke hearts, marinated mushrooms – served with a baguette
BBQ pork tenderloin with hot mustard and sweet chili sauce 8. per person
Italian sausage stuffed mushrooms
Camembert and prosciutto tartines, rustic baguette, dried thyme oven baked and topped with chivesPrime rib sliders, creamed horseradish (minimum order for 50 guests)

Sides of Salmon with mango salsa, fresh berry salsa or tarragon lemon cream
Miniature salmon cakes, topped with a ginger chili aioli
Prawns Pancetta – tiger prawns wrapped with pancetta, basil oven baked with an Italian herbed olive oil
Miniature crab fritters with a lemon aioli
Flaked Salmon on cucumber rounds with a lemon aioli
Chilled prawns with house specialty cocktail sauce
Dungeness crab stuffed mushrooms

(price subject to change based on market price)

Please contact us at 503-223-0070 or with our contact form
with any questions or to schedule your event or party.