© 2016 By Alchemy NW Catering.
 

Servicing the Portland metro area and wine country

971.317.8624

AlchemyNWcatering@gmail.com

SW Nimbus Ave

Beaverton, Oregon

97008

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SUMMER MENUS

Alchemy NW Catering takes pride in creating custom menus for every client.  Give us a call and we will happily create a menu for your event.  Below are a few samples of seasonal menus for plated dinners.

 

 

Bronze

Hors d’ oeuvres:

              Oregon Bay Shrimp Ceviche, Popcorn

              Artichoke Flat Bread, Manchego, Roasted Hazelnut Gremolata

 

First Course:

              Arugula, Roasted Beets, Leeks & Sweet Onions, Pine Nuts, Fried Goat Cheese, Balsamic

 

Second Course:

              Carlton Farms Pork Tenderloin, Summer Succotash, Fingerling Potatoes, Romesco Sauce

              or

              Draper Valley Chicken Breast, Swiss Chard, Scallion Potato Puree, Lemon Honey Sauce

              or

              Vegetarian Option: Summer Farmer's Market Risotto

Third Course:

              Lemon-scented Crème Brûlée   

Silver

Hors d’ oeuvres:

              Albacore Tuna Tartare, Avocado, Jalapeño, Crispy Wonton

              Grilled Peach, Crispy Braised Pork Belly

              Eggplant & Fresh Mozzarella Flat Bread

 

First Course:

              Heirloom Tomato Salad, Feta, Crispy Shallots, Cucumber, Roasted Tomato Vinaigrette

 

Second Course:

              Green Apple, Mussels, Celery Leaves, Calvados Cream, Toasted House-made Bread

 

Third Course:

              Pan-seared Duck Breast, Caramelized Shallot & Potato Puree, Blackberry Demi

              or

              Wild Coho Salmon, Purple Potatoes, Romanesco, Sun-dried Tomato & Arugula Pesto

              or

              Vegetarian Option: Summer Farmer's Market Risotto

 

Fourth Course:

              Dark Chocolate Tart, Cognac Salted Caramel Sauce

Gold

 

Hors d’ oeuvres:

               Charred Octopus, Piquillo Pepper, Marcona Almond

               Korean Beef Tartare, Wonton Chip

               Fried Goat Cheese Stuffed Cherry Peppers

 

First Course:

               Pan- Seared Diver Scallop, Roasted Peach, Chimichurri

 

Second Course:

              Smoked Corn Bisque, Green Garbonzos, Coriander Croutons

 

Third Course:

              Prosciutto Wrapped Lamb Loin, Black Salsify, Romanesco, Sauce À la Portugaise

              or

              Vegetarian Option: House-made Ricotta Cavatelli, Charred Tomato, Rosemary Oil

 

Fourth Course:

              Chocolate Study- Mayan Hot Chocolate, Chocolate Caramel Swirl Ice Cream, Peanut Butter Dusted Dark                   Chocolate Truffles, Dark Chocolate Tart