Each chef station requires one cook per 50 guests to ensure quality preparation and service.
Labor is billed at $250 per station cook for the first 2 hours, which includes setup, cooking, and breakdown.
If additional time is required beyond the initial 2 hours, each additional hour is billed at $150 per cook.
Black truffle, béarnaise sauce. A classic showpiece carved to order. (Serves 15)
Lemon–thyme honey glaze, potato bread. A dramatic and flavorful centerpiece. (Serves 30)
Madeira sauce, rosemary rolls. Elegant, tender, and aromatic. (Serves 25)
Ratatouille sauce, volkorn rolls. Rustic Mediterranean flavor, carved fresh. (Serves 30)
Au jus, brioche rolls. A grand carving station with timeless appeal. (Serves 65)
Apple cider sauce, orange honey buns. Sweet, smoky, and crowd-pleasing. (Serves 40)
Pan-essence jus, focaccia bread. Classic flavors elevated with aromatic herbs. (Serves 25)
Lemon cracked-pepper butter sauce. Northwest salmon carved and finished live. (Serves 20)
Red wine sauce, toasted ciabatta. Luxurious and melt-in-your-mouth tender. (Serves 15)
Short rib red-wine sauce. Bold, beef-forward flavor with a rich finish. (Serves 25)
A curated selection of Cypress Grove cheeses, smoked pecorino, honeycomb, dried fruits, Marcona almonds, ciabatta, and focaccia crisps. Our chefs prepare made-to-order spun maple taffy wrapped in artisan cheeses for a playful sweet-savory treat.
Freshly toasted artisan breads topped to order with vibrant seasonal ingredients, Finished with a trio of extra-virgin olive oils and infused balsamic vinegars.:
• heirloom tomatoes with balsamic and basil,
• smoked salmon with citrus,
• olive tapenade with white anchovies,
• rocket pesto with pickled prawns,
• and creamy burrata with artichokes.
House-made gnocchi prepared to order and tossed to perfection.
Select Two:
• Sweet potato gnocchi, truffle sottocenere, micro pea tendrils
• Wild mushroom gnocchi, aged pecorino, crispy morels
• Yukon Gold gnocchi, sweet prawns, Spanish chorizo
• Gluten-free potato gnocchi, cured cherry tomatoes, torn basil, garlic parmesan
Includes pizza bianca, focaccia pomodoro, and pagnotta.
Chef-carved tomahawk ribeye served on fresh brioche sliders. Beecher’s white cheddar, heirloom tomato jam, apple-smoked bacon, and a gluten-free Impossible slider option. A bold, juicy, luxurious take on a classic.
Fresh pastas prepared and finished by our chef.
Select Two:
•Gemelli, preserved heirloom tomatoes, English peas, pea shoots, Chardonnay butter
•Orecchiette, feta, Kalamata olives, cured tomatoes, olive oil, basil pesto
•Cavatelli, shrimp, baby artichokes, arugula, fire-roasted tomato sauce
•Whole-wheat penne, spicy Italian sausage, sweet basil, pearl onions, vodka tomato sauce
Served with parmesan–herb focaccia breadsticks, crushed chiles, and first-press olive oil.
A vibrant, interactive taste of Hawaii. Guests build their own bowls with: Hamachi, wild king salmon, and Hawaiian tuna with sticky and brown rice. flying fish roe, pineapple, edamame, furikake, seaweed salad, cilantro, pickled ginger, green onion, tomato, cucumber, avocado, lime, and sriracha mayo. A vibrant, interactive taste of Hawaii.
California rolls, tekka maki, salmon rolls, shrimp tempura rolls, rainbow rolls, spicy tuna rolls, and assorted nigiri. Served with wasabi, pickled ginger, edamame, and spicy soy. Sushi crafted fresh tableside for an engaging experience. *3 pieces pp
A lively, interactive station where guests personalize their tacos.
Select Up to Three Options:
• Carne Asada,
• Cecina,
• Pollo Asado,
• Carnitas,
• Al Pastor,
• Pescado,
• Camarón,
• Birria,
• Vegetariano.
Cherries sautéed with cinnamon and served over Tahitian vanilla ice cream; Bananas Foster with walnuts in a rich caramel sauce; lemon-ricotta pound-cake French toast. A dramatic flambé station that dazzles with aroma, flame, and flavor.
CUSTOM REQUESTS
Inquire with your sales representative regarding custom menu items and we will do our best to accommodate
V = Vegan | Veg = Vegetarian | GF = Gluten Free | DF = Dairy Free | NF = Nut Free
