NW Early Summer Outdoor Buffet 
~$35/person
Mini Chicken Sandwiches with Arugula & Meyer Lemon Aioli
Thinly Sliced Roast Pork Loin with Spiced Apricot Glaze
Yakima Asparagus with Lavender Honey & Herbed Chevre
Caprese Salad in Belgian Endive Leaves with Basil Puree
Chilled Shrimp & Mango Skewers with Creamy Mint Dressing
Salmon Gravlax-Cucumber Sandwiches with Dill Mascarpone


'Beach Taco Stand' Party
~$25/person
Fillings:
Slow-Simmered Pork Carnitas
Spicy Potato & Poblano Pepper (Vegetarian)
Cedar-Grilled Wild Salmon (add $3/person)
Wood-fired 'Carne Asada' (add $2/person)
JJ's Fire-Roasted Homemade Salsas:
Tomato-Chipotle
Green Chili-Avocado
Habanero-Citrus
Toppings:
Red Cabbage-Apple Slaw
Pickled Onions & Jalapenos
Fresh Cilantro, Sweet Onion, Lime
Avocado (add $1/person)
Chipotle Crema
Queso Cotija 



A Late Summer Outdoor Grill Party
~$65/person
Grilled Sides of Wild Neah Bay Salmon, Fresh Herb Salad,
Marinated Heirloom Cherry Tomatoes, Charred Lemon Vinaigrette

Rosemary-Grilled Painted Hills Flank Steak with Yakima Sweet Corn Relish & Chimichurri

Coal-roasted Baby Heirloom Rainbow Beet Salad, Local Feta Cheese, Orange Zest-Mint Dressing

Roasted Ozette Potatoes with Charred Walla Walla Sweet Onions,
Fresh Marjoram, Smoked Sea Salt, Meyer Lemon Olive Oil

Grilled Yakima White Peaches. Crispy Prosciutto, Opal Basil, Shaved Fennel

"Northwest Ratatouille": Charred Zucchini & Pattypan Squash, Sweet Heirloom Peppers

"Gambas a la Plancha": Spicy Seared Salish Sea Spot Prawns,
Toasted Garlic, Chile Oil, Lemon, Italian Parsley Aioli

Roasted Delicata Squash with Vadouvan, Olive Oil, Citrus Vinaigrette, Baby Arugula

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*NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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