Hors d’oeuvres

Bite size

Peppered Goat Cheese Crostini
Red grape tomatoes, fresh basil & a blackberry balsamic essence on a crostini

Pan Seared Juniper Ahi Tuna
Sliced & served with pickled ginger & wasabi

Shrimp & Smoked Sausage Skewers
Brushed with lime-cilantro glaze

Wild Mushroom Bruschetta
Pesto, almonds & parmesan

Smoked Trout
With caramelized red onions & lima-caper aioli on sourdough toasts

Plated

Smoked Salmon Board
Olives, capers, egg whites & yolks, red onion, tomatoes, lemons, limes & a lime caper aioli

Baked Brie
With pear chutney and baguette

Baked Pita Chips & VegetableTray w/Assorted Dips
Hummus, burnt soy, Roquefort & spinach dips

Entree

Juniper Rubbed Pork Tenderloin
With Dijon mustard and chef’s 2nd choice sauce served with dollar rolls

Chicken Enchilada
Seasoned chicken, spinach, pepper jack & goat cheese, smothered with a roasted corn-tomatillo sauce 

Salads

Roasted Vegetable Antipasto
Marinated & roasted eggplant, red & yellow peppers, fennel, zucchini, yellow squash, red onion & asparagus 

Honey-Dijon Pasta Salad
Penne pasta tossed with peppers, pine nuts, grape tomatoes, spinach & feta in our honey-Dijon vinaigrette.

Peddler’s House Salad
Mixed greens, seasonal fruit, goat cheese and candied pecans tossed with our balsamic vinaigrette

(Ave $10 and up per person)

CATERING QUOTE