
Bronze
Hors d’ oeurves:
Crab & Tarragon Salad, Fennel, Clementine, Butter Lettuce
NW Mushroom Flatbread, Manchego, Roasted Garlic Aioli, Chives
First Course:
Butternut Squash Soup, Sage Oil, Croutons
Second Course:
Carlton Farms Pork Tenderloin, Baby Winter Greens, Tillamook Cheddar Polenta, Sauce Chasseur
or
Draper Valley Chicken Breast, Swiss Chard, Scallion Potato Puree, Lemon Honey Sauce
or
Vegetarian Option: Lentil and Garbanzo Ragout, Arugula, Creamy Polenta
Third Course:
Lemon-scented Crème Brûlée
Silver
Hors d’ oeurves:
Salmon Tartare, House-made Potato Chip
Blue Ribbon Meatball Skewers, Teriyaki, Spicy Mustard
Garbanzo Polenta, Curried Yogurt, Tomato Jam
First Course:
Winter Greens Salad, Stone Fruit Vinaigrette
Second Course:
NW Mushroom Soup, Buttermilk Crème FraÎche
Third Course:
Roasted NY Striploin, Sweet Potato Puree, Brussel Sprout Hash
or
Butter Poached NW Steelhead, Rosemary Fingerling Potatoes, Haricot Verts, Brown-butter Caper Sauce
or
Vegetarian Option: Lentil & Garbanzo Ragout, Arugula, Creamy Polenta
Fourth Course:
Dark Chocolate Tart, Cognac Salted Caramel Sauce
Gold
Hors d’ oeurves:
Deviled Crab Cake, Remoulade
Korean Beef Tartare, Wonton Chip
Butternut Squash Arancini, Sage Aioli
First Course:
Winter Greens, Radicchio, Sherry Vinaigrette, Hazelnut Crusted Goat Cheese
Second Course:
NW Cioppino: Rockfish, Mussels, Clams, Shrimp, Toasted House-made Ciabatta
Third Course:
Pistachio-crusted Lamb Chops, Parsnip puree, Winter Squash, Rosemary Madeira Sauce
or
Vegetarian Option: House-made Ricotta Cavatelli, Leeks, Tomato, White Bean, Kale
Fourth Course:
Chocolate Study- Mayan Hot Chocolate, Chocolate Caramel Swirl Ice Cream, Peanut Butter Dusted Dark Chocolate Truffles, Dark Chocolate Tart
WINTER 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.