All our events are solely catered by our on-site catering company, the Restaurant at FivePine.  Our Catering Manager will help you select the ideal menu to fit with your vision for your special day.  We can easily personalize your menu to accommodate you and your guests needs.

Sample Wedding Buffet Menu

 

Passed Hors d’Oeuvres

Crostini

With goat cheese and sun-dried tomatoes

Endive

Filled with sweet bleu cheese cream and roasted pecans

Italian Won-ton

Filled with Italian sausage, roasted tomato and mozzarella

Mini Crab Cakes

With chipotle remoulade

Display Platters

Cascading Antipasto Platter

Imported Italian meats and cheeses, roasted tomatoes, olives,

and pepperoncini with sliced crusty bread

Smoked Side of Northwest Salmon

Beautifully decorated and served with chopped red onions, capers,

lemon wedges, creamy dill sauce and sliced French baguette

Fresh Fruit Array

An array of sliced seasonal fruit and berries

accompanied with a honey yogurt dip

Dinner Buffet

Mozzarella and Tomato Caprese

Sliced fresh mozzarella cheese and Roma tomatoes drizzled with virgin olive oil,

balsamic vinegar and fresh basil

Thyme Caesar Salad

Parmesan– cracked black pepper filo dough croutons– with house Caesar dressing

Roasted Vegetable Salad

Tossed with lemon olive oil and Grana Padano parmesan cheese

Grilled Breast of Chicken

With fennel sausage, sun-dried tomatoes, and sweet onions in a white wine sauce

Roasted Tri-tip

With a sage and prosciutto reduction

Roasted Rosemary Red Potatoes

Italian-style Sautéed Vegetables

Roasted Garlic Loaf

All American Buffet

Hors d’Oeuvres

Swedish Meatballs

With plum sauce

Coconut Prawns

With sweet-chili sauce

The Cheese Mirror

A variety of imported and domestic cheese

Served with dried fruits and nuts, sliced baguettes and crackers

Salads

Bowtie Pasta Salad

California Bounty Salad

Mixed field greens with raspberry vinaigrette, Fuji apples,

cherry tomatoes and candied walnuts

Fresh Fruit Medley

Accompaniments

Buttermilk mashed red potatoes

Sautéed seasonal vegetables

Assorted dinner rolls with butter

Entrées

Grilled Breast of Chicken

with roasted artichoke cream sauce

Pork Loin

with cranberry– apricot relish

Plated Dinner Menu

Hors d’Oeuvres

Cucumber cup filled with smoked salmon mousse

Jumbo prawns on ice

Chicken satay with a spicy peanut sauce

Soup Course

Carrot ginger soup

Fish Course

Seared scallops with endive and roasted pears

with lemon beurre blanc

Salad Course

House salad with candied pistachios, French feta,

pomegranate seeds, tossed with chai tea vinaigrette

Entrée

Filet of beef with breast of chicken

Served with a merlot thyme sauce and tomato oregano coulis

over potato gratin and broccolini

For more information regarding special events and catering, contact our Events Coordinator at (541) 585-2647.