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Hors D'Oeuvres

Stuffed Mushroom Caps 
Plump baked mushroom caps filled with cream cheese, garlic, and Parmesan cheese
Antipasto Platter 
A wide array of fresh and marinated vegetables amidst various cured meats, gourmet cheeses and exotic olives
Crudit├ęs Cups 
Walk about easily and nibble on carrot sticks, asparagus spears and other fresh vegetables standing in petite cups with a ranch or Dijon mustard dip at the bottom
Bleu Cheese Cheesecake & Gourmet Crackers 
A delicious blend of bleu cheese, sour cream and cream cheese baked and sprinkled with toasted pecans creates a savory spread for crackers 
Hummus with Pita Points 
Visit the Middle East with garbanzo beans ground smooth with tahini and plenty of garlic as a dip for crisp cumin dusted pita bread
Chicken Pesto Palmiers 
Puff pastry spirals spread with garlicky pesto and layers of provolone cheese and smoked chicken sliced and baked to a golden brown 
Bruschetta with Focaccia Bread 
Ripe diced tomatoes, Parmesan cheese, capers, basil chiffonade and red onions marinated in savory balsamic vinegar and served with homemade Focaccia bread 
Italian Torte 
A savory blend of creamy butter and cream cheese layered in a tower of pesto and sun-dried tomatoes to spread on gourmet crackers
Rumaki in Peach Glace 
Water chestnuts wrapped in bacon, baked and glazed with a savory peach sauce 
Caprese Skewers 
Fresh mozzarella cheese, grape tomatoes and basil leaves threaded onto bamboo skewers 
Shrimp Dover Profiteroles 
Mini cream puffs stuffed with a cream cheese filling of shrimp, green onions, vermouth and a hint of Dijon mustard
Crab Cakes with Remoulade Sauce 
Miniature crab cakes adorned with a savory dollop of remoulade 
Asian Spinach Rolls 
Spinach leaf stuffed with a blend of fresh ginger, peppers cashews and a hint of sweet orange marmalade
Crab or Shrimp Shooters 
Icy cold shot glasses of flavorful Dungeness crab or prawns with homemade cocktail sauce topped with a lemon twist provide a light seafood appetizer that welcomes people to our Northwest Bounty 
Spanish Potato Tortillas 
Garlic, olive oil, onions, cream and thinly sliced potatoes are baked to a golden brown and chilled to serve in bite size squares
Artichoke Phyllo Triangles 
Ricotta cheese, Swiss cheese, marinated artichoke hearts and basil blend to make a tasty filling for pockets of buttery Phyllo dough triangles