Menu Sample

Customize the menu for your wedding or function from the menu items below, all prepared by the Cascade Culinary Arts School Professional Chef students and instructors.

Salads
Garden Salad tomato, cucumber, red onion, carrot and balsamic dressing	Salad of Beets crumbled goat cheese and pecans	Pasta Salad mixed bell peppers, red onion, pesto dressing
Spinach Salad red onion, blue cheese, pear and pecans	Traditional Coleslaw or Fennel Slaw lightly bound with mayonnaise	Waldorf Salad apples, celery and walnuts bound with Chantilly dressing
Greek Salad cucumber, tomatoes, red onion, kalamata olives, oregano and feta cheese	Mixed Bean Salad with olives and cherry tomatoes	Pacific Rim Salad beef, bean sprouts, carrots, snow peas, scallions, almonds and oriental dressing
Caesar Salad garlic croutons and parmesan cheese	Broccoli, Prosciutto and Sunflower Seed Italian dressing	Quinoa Salad complete protein with bell peppers, scallions and cilantro
	Potato Salad shallots, Dijon mustard, soft herbs, mayonnaise
Soups
French Onion Soup Swiss cheese crostini	Mushroom & Barley paysanne of Root vegetables	Home style Chicken Noodle Freshly cut soft herbs
Minestrone traditional recipe with kidney beans and shredded parmesan	Tomato Puree with spiced herb croutons and Basil crème fraiche	Corn Chowder Snowcrab and cilantro
Butternut Squash caramelized apple	Leek & Potato julienne of leeks, crème Chantilly with soft herbs	Thai Chicken Soup Coconut milk and galangal
Cream of Mushroom with herbed croutons	Pacific Seafood Chowder Selection of market fish, sourdough croutons	Gazpacho Chilled Mediterranean style soup
Cream of Broccoli chive sour cream		Split Pea & Ham Minted sour cream
Entrees
Entrees (Lunch portions 5oz protein; dinner portions 6oz protein)
Roast Beef au Jus Yorkshire Pudding	Pan Seared Salmon citrus, beurre blanc or pesto cream sauce	Roasted Breast of Chicken with wild mushroom sauce
Fish Cakes dill scented cream sauce	Coq au Vin braised and glazed with mushrooms, pearl onions, bacon and herb croutons	Boneless Braised Short Ribs pearl onions, smoked bacon, mushrooms, parsnip chips
Ballotine of Chicken rolled and filled with pecan, thyme and onion stuffing in a red wine sauce	Lasagna Florentine layered with ricotta cheese and meatsauce	Chicken Cordon Bleu Black Forest ham and Swiss cheese
Pork Piccata coated with egg and herbssundried tomato sauce	Spaghetti Puttanesca garlic, onion, tomato, capers, olives and freshly torn Basil	Grilled Pork Cutlets pear and apple chutney, grain mustard sauce
Roasted Pork Striploin caramelized apples, sage and roasting juices	Penne with Chorizo Sausage kalamata olives in basil and tomato sauce	Paupiettes of Sole stuffed with salmon mousse and poached dill velouté
	Baked Chicken Parmesan honey mustard sauce
Vegetarian
Roasted Red Pepper stuffed with fragrant couscous, pepper coulis	South Western Style Manicotti ricotta cheese, corn, peppers, baked in tomato and red pepper sauce	Orecchiette Pasta ear shaped pasta with broccoli, tomatoes and shredded parmesan
Lasagna Florentine layered with ricotta cheese	Eggplant (Cannelloni) Parmigiana rolled and stuffed with ricotta cheese and basil then baked in tomato sauce and topped with parmesan	Potato Gnocchi Italian style dumpling with tomatoes, peppers and pesto
Picatta of Vegetables Mediterranean vegetables dipped in an egg batter and lightly sautéed. Served with sundried tomato sauce		Leek and broccoli tart Arugula and parmesan salad, balsamic vinaigrette
Carving Stations (Buffet Functions)
Inside Round roasting juices, traditional garnish	Prime Rib au Jus (add $4.00) Yorkshire pudding, horseradish sauce	Roasted Loin of Pork roasted in mustard, thyme and marjoram served with apple compote and roasting juices
Aged Strip Loin (add $3.00) marinated in our seasoning rub and served with red wine sauce	Baked Honey Glazed Ham fruit chutney	Herb Crusted Rack of Lamb (add $6.00) minted jus
Desserts
Apple, Blueberry or Strawberry Rhubarb Pie $3.00 crème Chantilly(add $1 for vanilla ice-cream)	Belgian Chocolate Mousse $3.00 served in a martini glass and garnished with seasonal berries	Lemon, Raspberry or Chocolate Chiffon Tart $3.00
New York Cheese Cake $3.50 fruit coulis, berry compote	Chocolate Cake $4.00 caramel sauce and crème Chantilly	Assorted Dessert Squares $2.50 (chef’s choice)
Premium Chef’s Selection Dessert Squares $3.00	Spiced Carrot Cake $3.00	Chef’s Dessert $3.00 (humeur des chefs sur la journée)