Summer Celebration

Light Faire or Distinctive Buffet

Seasonal Menu – Available May/June through September/October

  • Includes a bread basket, coffee service and sparkling raspberry lemonade

Choose One Green Salad:

  • Mixed garden greens with chiffonade of red cabbage, sliced cucumbers, grated carrot, cherry tomato, herb croutons and choice of dressings
    • Herbed Ranch dressing
    • House-made poppy seed vinaigrette
    • Olive Oil Italian with Feta cheese
  • Spinach salad with sliced strawberries, mango, toasted almonds and coconut, with choice of Mango dressing or Strawberry balsamic
  • Crisp romaine lettuce, julienne red onions, shredded parmesan with a creamy Caesar dressing and herb croutons

Choose Three Sides:

Cold Options

  • Salad Caprese – tomatoes layered with fresh mozzarella, basil and balsamic reduction
  • Summer Panzanella – cherry tomatoes, fresh mozzarella, toasted bread tossed with a house-made pesto vinaigrette
  • Fresh Vegetable Gazpacho soup garnished with corn
  • Cucumber salad – thinly sliced cucumbers and julienned red onions, choice of dill vinaigrette or sour cream dressing
  • Roasted corn and zucchini, tossed with a light vinaigrette garnished with crumbled feta and diced red onions
  • Tender green beans with Valley’s hazelnut vinaigrette topped with cherry tomatoes
  • Tossed green bean salad with bacon and bleu cheese vinaigrette
  • Asparagus spears (in season only) served with choice of roasted garlic aioli or citrus herb marinade
  • Pasta salad with herbs and roasted vegetables, tossed with feta vinaigrette
  • Tuscan white bean with roasted zucchini and red peppers tossed with a parmesan rosemary dressing
  • Sliced red potatoes with green beans, roasted red peppers and cherry tomatoes, marinated in a stone ground mustard vinaigrette
  • Wild Rice Salad with Lemon Garlic Dressing
  • Valley’s Famous Macaroni Salad- with a touch of smoked cheddar, red onions and celery
  • Seasonal fresh fruit salad or platter
  • Moroccan carrot salad- with cumin and raisins
  • Petite Pea Salad – with fennel, bacon, cashews and a creamy ginger dressing

Warm Options

  • Wild rice and orzo pilaf
  • Red Potatoes roasted with Rosemary and Garlic
  • Warm potato salad with roasted garlic and fresh herbs
  • Roasted fingerling potatoes with parmesan
  • Fragrant Coconut Rice
  • Penne with sauteed spinach, mushrooms, cherry tomatoes and parmesan cheese

Entree Selections:

Light Faire: choose one entree $16.95 per person
Distinctive Buffet: choose two entrees $19.95 per person

Chicken

  • Browned chicken breast with summer toppings
    • Pineapple and Red pepper Chutney
    • Roasted cherry tomatoes with basil and parmesan
    • Parsley, almond and Lemon zest
  • Spinach stuffed chicken breast with roasted red pepper drizzle
  • Chicken kebobs: choice of teriyaki, sweet chili, thai peanut or spicy Jerk seasoning
  • Coconut breaded chicken breast with mango chutney
  • Tuscan chicken with proscuitto, sage, asiago cheese and white wine
  • Herb roasted chicken breast (bone in)
  • BBQ baked chicken breast (bone in)
  • Sante Fe Chicken Thighs with chili verde and pepper jack cheese

Vegetarian

  • Summer garden vegetable and herb frittata
  • Orecchiette ala verdure- broccoli florets, peas and roma tomatoes
  • Creamy polenta topped with roasted summer squash melange
  • Mushroom ravioli with a wild mushroom pesto sauce
  • Mediterranean penne pasta with tomato, olives, artichoke hearts and feta
  • Florentine ravioli with creamy pesto sauce
  • Valley Spanakopita- Filo layered with spinach and feta
  • Stuffed zucchini boats filled with confetti rice (can be vegan)
  • Summer Solstice Napoleon with a Sherry Beurre Blanc

Seafood

  • Cumin Rubbed Salmon with Corn Relish
  • Smokey glazed salmon served with Dill sauce and lemon
  • Oregon White wine and citrus poached salmon
  • Seasoned Trout fillet with choice of
    • Browned butter and toasted almonds
    • Smoked paprika and cornmeal dusted, with creole butter
    • Orange-rosemary butter
      Note: If you would like to serve wild salmon, fresh tuna or halibut market
      price will apply

Beef or Pork

  • Grilled flank steak
    • Marinated in red wine and served with fresh tomato basil salsa
    • Asian marinated and served with green onion and mandarin orange relish
  • Roasted Pork Loin
    • Dijon mustard and stone fruit glaze
    • Red grape and balsamic reduction
    • Apple glaze
  • Smokey St Louis Ribs with spicy plum glaze
  • Grilled flat iron steak with bearnaise sauce
    ____________________
    Linen and china available. Service fee 18% of total food, beverage and china or $18.00/hour/server, please see policies for terms and additional fees.
    January 2010



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