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Sample Corporate Menus

Continental Breakfast
  • European Scones
  • Freshly baked homemade Scones served with Fruit Jellies and Cultured Cream
  • Fresh Fruit Platter
  • Seasonal Fruit served with a refreshing Yogurt Dip
  • Freshly Squeezed Fruit Juices
  • Blue Ribbon’s Home Roasted Coffee
  • Decaf and Regular Tea Assortment
  • Bottled Water
Deluxe Continental Breakfast
  • Smoked Salmon Platter
  • Lightly Smoked Salmon thinly sliced and served with Herbed Cream Cheese, Sliced Cucumber, Capers, Red Onions, and Lemon wedges
  • Basket of Bagels
  • An assortment of fresh Bagels
  • Spinach and Goat Cheese Quiche
  • Creamy Egg Custard baked in a flaky Piecrust with Goat Cheese, Spinach, and Bell Peppers
  • Fresh Fruit Platter
  • Seasonal Fruit medley served with Yogurt and Crisp Granola
  • Freshly Squeezed Fruit Juice
  • Blue Ribbon’s Home Roasted Coffee
  • Decaf and Regular Tea Assortment
  • Bottled Water
All American Breakfast Buffet
  • Crisp Belgian Waffles
  • A chef attended station with Quartered Waffles made-to-order and served with Local Berries and Unsweetened Whipped Cream
  • Orange-Pecan French Toast
  • Sourdough French Toast with a hint of Grand-Marnier and garnished with toasted Pecans and Orange Zest
  • Cheddar Scramble
  • Eggs scrambled with Cheddar Cheese and garnished with Green Onions
  • Smoked Center Cut Bacon
  • Breakfast Sausages
  • Fresh Fruit Platter
  • Seasonal Fruit Medley served with Yogurt and Granola
  • Assorted Breakfast Pastries
  • Homemade Pastries and Muffins displayed with fresh cut flowers
  • Fresh Squeezed Fruit Juices
  • Blue Ribbon’s Home Roasted Coffee
  • Decaf and Regular Tea Assortment
  • Bottled Water
Breakfast of Elegance

A full service plated meal with European grace

First Course

  • Fresh Fruit Medley
  • Seasonal Fresh Fruit served with a refreshing Yogurt Dip
  • Assorted Breakfast Pastries
  • Fresh Baked Homemade Pastries including Muffins, Danishes, and Croissants
  • Main Entrée
  • Egg Suzette
  • A Baked Potato filled with a Poached egg, Champagne Braised Ham, and topped with Hollandaise Sauce and a Cherry Tomato
  • OR
  • Northwest Flavors – Smoked Salmon Omelet served with Plank Roasted Rosemary New Potatoes

Dessert – A Buffet of Petit Delicacies

  • Individual Peach Galettes
  • Petit Rustic Tarts made with Macadamia Nut Crust and filled with Sweet Peaches
  • Cheesecake Petit Fours
  • Espresso-Hazelnut Cheesecake Bars drizzled with Orange Carmel Sauce
  • Memorable Chocolate Éclairs
  • Pate Choux Shells filled with Chilled Custard and iced with Tempered Chocolate

Beverages

  • House Champagne
  • Fresh Squeezed Fruit Juices
  • Blue Ribbon Home Roasted Coffee
  • Decaf and Regular Tea Assortment
  • Bottled Water
Blue Ribbon Tied Boxed Lunch
  • Pinwheel Sandwiches Duo – Two Petit Wrapped Sandwiches: Grilled Chicken with Pesto Goat Cheese, Mixed Greens and Caramelized Onions AND Hummus with Roasted Zucchini, Yellow Squash, Roasted Bell Peppers, and Mixed Greens
  • Mediterranean Orzo Salad – Chilled Orzo Pasta tossed with tangy Feta Cheese, Fresh Spinach Leaves, Kalamata Olives, Red Onions, and Toasted Pinenuts
  • Seasonal Fruit
  • Gourmet Potato Chips
  • Italian Lemon Bar
  • Freshly baked Pie Crust topped with Lemon Custard and dusted with Powdered Sugar
  • Sparkling Mineral Water
Luncheon Buffet
  • Prosciutto Wrapped Seasonal Fruit
  • Fresh Mozzarella and Tomato Salad
  • Sliced Vine Ripened Tomatoes and sliced Fresh Italian Mozzarella sprinkled with Pine Nuts and Balsamic Vinaigrette
  • Lemon and Chive Salad
  • Tossed Field Greens with Light Lemon Vinaigrette and Fresh Chives
  • Tortellini Pasta Salad – Chilled Cheese Tortellini, Chicken Slices, Bell Peppers, Artichoke Hearts, and Arugula tossed with a Creamy Garlic Dressing
  • Italian Torte Sandwiches – Hollowed out Sourdough Bread Bowls filled with Smoked Turkey, Italian Salami, Provolone Cheese, Roasted Bell Peppers, and Creamed Spinach.
  • Grilled Marinated Vegetable Platter with Pesto.
  • Gourmet Cheese and Meat Platter
  • Artisan Bread Basket

Dessert

  • Ricotta Cheesecake with Berry Compote
  • Pie Shells filled with Ricotta and topped with a fresh Berry Compote
  • Lemon Bars
  • Freshly baked Pie Crust topped with Lemon Custard and dusted with Powdered Sugar
  • Handcrafted Grand Marnier Truffles

Beverages

  • French Sparkling Lemonade
  • Assorted Juices and Sodas
  • Bottled Water
  • Assorted Decaf and Regular Tea
  • Blue Ribbon’s Home Roasted Coffee
Northwest Plated Lunch

First Course

  • Dungeness Crab Cake Salad – A sumptuous Dungeness Crab Cake on a bed of Mixed Greens tossed with a Creamy Chipotle Dressing.

Entrée Selection

  • Grilled Blackberry Salmon – Troll Caught Salmon grilled to perfection and drizzled with a Blackberry and White Wine Sauce reduction Accompanied by Roasted Rosemary New Potatoes and Volcano Steamed Asparagus
  • OR
  • Pesto Stuffed Chicken – Free-Range Chicken Breast stuffed under-the-skin with Homemade Pesto and barbecued on Cedar Planks Served with Roasted Rosemary New Potatoes and Cilantro Butter Corn-on-the-Cob

Dessert

  • Blue Ribbon’s Dessert Trio
  • Liquid Chocolate Cake, Crème Brule, and Berries in Grand Mariner Sauce

Beverages

  • French Sparkling Lemonade
  • Assorted Juices and Sodas
  • Bottled Water
  • Assorted Decaf and Regular Tea
  • Blue Ribbon’s Home Roasted Coffee
Magnificent Appetizers

Seafood

  • The Best Dungeness Crab Cakes with Creamy Chipotle Dipping Sauce
  • Grilled Polenta Cakes topped with Smoked Fish and Cultured Cream
  • Stuffed Mushroom Caps Trios–Dungeness Crab, Spicy Artichoke Heart, and Cherry-Port
  • Firecracker Prawns with Ginger-Lime Dipping Sauce
  • Grilled Prawn Bruschetta topped with Tomato-Olive Relish
  • Petit New Potatoes stuffed with Caviar and Crème Fraiche
  • Smoked Salmon, Cream Cheese, and Caper Pinwheels
  • Grilled Oysters with Champagne Cream Sauce
  • Steamed Mussels with Basil-Mint Filling
  • Fresh Scallops in Carrot-Thyme Glaze
  • Lobster Thermidor Quiche
  • Escargot in Mushroom Caps

Meat & Poultry

  • Marinated Lamb Skewers with Yogurt-Mint Dipping Sauce
  • Thai Grilled Chicken Skewers with Peanuts and Honey-Chili Glaze
  • Open-Faced Beef Tenderloin Sandwiches with Cognac Mustard and Balsamic Glaze
  • Barbecued Duck on Rosemary Corncakes

Vegetarian

  • Grilled Skewers of Marinated Vegetables served with Indonesian Peanut Sauce
  • Phyllo Haystacks filled with Feta Cheese, Kalamata Olives, and Herbs
  • Spiced Pistachio Nuts and Herb Marinated Olives
  • Tortellini Salad tossed with Arugula Pesto and Toasted Pine nuts
  • Southern Style Corn Fritters with Lavender Butter
  • Wild Mushroom Risotto Cakes
  • Marinated Fresh Mozzarella, Basil and Vine-Ripened Tomato Skewers
  • Gruyere Cheese Puffs
  • Prosciutto wrapped Basil-Mint Figs
  • Grilled Napa Cabbage Rolls filled with Goat Cheese and Balsamic Vinegar
  • Zucchini and Corn Quesadillas with Avocado Relish

Gourmet Platters

  • Artisan Cheese and Fruit Board
  • Bruschetta Trio
  • Ricotta and Roasted Bell Pepper, White Bean and Radish, and Smoked Salmon on Crème Fraiche
  • Japanese Sushi Display
  • Italian Torte Sandwiches
  • Garden Fresh Vegetables with Gourmet Dipping Sauces
Northwest Dinner Buffet
  • Fresh Mozzarella and Tomato Salad – Sliced Vine Ripened Tomatoes and sliced Fresh Italian Mozzarella sprinkled with Pine Nuts and Balsamic Vinaigrette
  • Blue Ribbon Salad – Field Greens tossed with a Light Lemon Vinaigrette, Radish Slices, and Watercress
  • Spinach Salad – A Medley of Crisp Spinach, Sweet Nectarine Slices, Red Onion, Toasted Walnuts, and Feta Cheese
  • Bruschetta Trio – Crisply Toasted French Bread Slices topped three different ways: Ricotta and Roasted Bell Peppers, Grilled Prawns with Tomato-Olive Relish, and Smoked Salmon Mousse
  • Salmon with Blackberry Butter Sauce – Troll Caught Salmon grilled to perfection and served with a Blackberry and White Wine Sauce reduction
  • Pesto Stuffed Chicken – Free-Range Chicken Breast stuffed under the skin with Homemade Basil Pesto and Roasted on a Cedar Plank
  • Fresh Pasta Station – Chef-attended station preparing Homemade Pasta to order with a choice of Three Sauces:  Fresh Tomato-Basil, Light Lemon-Chive, or Cheesy Garlic Alfredo
  • Grilled Vegetable Platter – A Medley of Marinated Seasonal Vegetables marinated and grilled on Cedar Planks
  • Artisan Bread Basket – A Selection of Artisan Breads presented in an Antique Wicker Basket
  • Dessert – Buffet of Petit Delicacies including Individual Peach Galettes, Espresso-Hazelnut Cheesecake Petit Fours with Orange-Carmel Sauce, and Handcrafted Grand Marnier Truffles OR Made-to-Order Gourmet Wedding Cake or Blue Ribbon’s Home Roasted Dessert Espressos topped with Unsweetened Whipped Cream and Ibarra Mexican Chocolate
Waterfront Dinner

Silver Tray Presented Appetizers

  • Grilled Prawn Bruschetta with Tomato-Olive Relish
  • New Potatoes stuffed with Caviar
  • Grilled Oysters with Champagne Cream Sauce
  • Barbecued Duck on Rosemary Corncakes
  • Prosciutto wrapped Basil-Mint Figs

Soup or Salad Course

  • Asparagus Soup topped with Dungeness Crab Meat and garnished with Roasted Bell Pepper Sauce
  • OR
  • Hearts of Palm tossed with Crisp Arugula, Avocado, Tangerines, and Citrus Vinaigrette

First Course

  • Seared Sea Scallops with Carrot-Thyme Glaze
  • OR
  • Grilled Napa Cabbage Rolled with Goat Cheese and drizzled with Balsamic Vinegar reduction

Main Entree

  • Maine Lobster Tail stuffed with Garlic Mashed Potatoes and served with Seasonal Vegetables
  • OR
  • Fillet Mignon seared with an Herbal Crust and drizzled with Merlot Sauce, accompanied by Chanterelle Mushroom Risotto and Seasonal Vegetables

Dessert

  • Dessert Buffet of Lemoncello Trifle, Individual Peach Gazettes,
  • White Chocolate Mouse filled Chocolate Tulips, and Flourless Hazelnut-Chocolate Torte
  • OR
  • Made-to-Order Gourmet Wedding Cake
  • Blue Ribbon’s Home Roasted Dessert Espresso topped with Unsweetened Whipped Cream and Ibarra Mexican Chocolate.

Dessert Buffet

  • Lemoncello Trifle
  • Lemon pound cake drizzled with Homemade Lemoncello, layered with Lemon Curd Cream and garnished with Summer Ripened Berries
  • Chocolate Duo
  • Dark Chocolate Bowls filled with Raspberry Compote and White Chocolate Mousse
  • Individual Peach Galettes
  • Petit Rustic Tarts made with Macadamia Nut Crust and filled with Sweet Peaches.
  • Blue Ribbon’s Tiramisu
  • Traditional Tiramisu layered with handcrafted Ladyfingers soaked in Blue Ribbon’s Home Roasted Espresso, Mascarpone and Callebaut Chocolate
  • Petit Crème Brulee
  • Silky Egg Custard with Caramelized Sugar topping
  • Blue Ribbon Home Roasted Coffee
  • Espresso Shots topped with Unsweetened Whipped Cream and Ibarra Mexican Chocolate