ENTREES

Poached or Baked Salmon
with Wine and Lemon

Halibut Oscar
Halibut topped with Dungeness Crab, Asparagus Spears and Hollandaise Sauce.

Prime Rib
Slow roasted, served with Horseradish Sauce and topped with Au Jus.

Pork Roast
Seasoned and Slow Roasted

Chicken Cordon Bleu
Tender Breast of Chicken stuffed with Ham and Swiss Cheese. Coated with seasoned bread crumbs and baked.

Cornish Game Hens
Seasoned and Slow Roasted.

APPETIZERS

Fresh Veggies and Dip
Crisp assorted vegetables served with a ranch style dip.

Sweet and Sour Meatballs
Cocktail sized meatballs simmered in a tangy sweet and sour sauce.

Layered Taco Dip and Chips
Spicy bean dip, avocado, taco seasoning blend, onion, olives, tomato and cheese, layered and served with tortilla chips.

Fresh Fruit Tray
An assortment of seasonal fresh fruits including pineapple, melons, and grapes.

Smokies in B-B-Q Sauce
Cocktail sized smoked sausages simmered in barbecue sauce.

Tortellini with Curry Dip
Cooked, chilled tortellini served with a curry flavored dip.

Chicken Wings
Chicken wings either spicy hot, tangy honey glazed or teriyaki.

Molded Crab Spread
Served with assorted crackers.

Crunchy Spinach Dip
Served in sourdough rounds with chunks of the bread for dipping.

Smokey Cheese Ball
Rolled in smoked almonds and served with crackers.

Meat and Cheese Tray
Assorted meats and cheeses cut into cubes for easy snacking.

Shrimp Muffins
Tiny shrimp, green onion and cream cheese blended and spread on toasted English muffins.

Spicy Bean Dip
Served hot with tortilla chips.

Molded Avocado Pinwheel
Guacamole base topped with baby shrimp, chopped olives, diced tomato and green onion. Served with buffet breads and crackers.

Smoked Salmon Spread
Shaped in a fish mold and served with crackers.

Hot Crab Meat Dip
Melted cream cheese, crab and seasonings, served hot with chunks of sourdough bread for dipping.

Mexican Caviar
Chopped olives, diced green chiles, green onion, diced tomato and other seasonings. Served with Frito Scoops.

Marinated Mushrooms and Olives
Fresh mushrooms and olives in a tangy dressing.

Black Bean Spirals
Filled and rolled flour tortillas. Served with a side of salsa.

Brie Cheese Duos
One topped with blueberry chutney and the other with caramel and nuts.

Glazed Kielbasa
Sausage, carrot slices and chunks of pineapple in a tangy Dijon mustard glaze.

Curried Krab
Imitation crab in a curry sauce. Served with crackers.

Seafood Fancies
Jumbo pasta shells stuffed with a crab and shrimp salad mixture.

Chilled Prawns
Served with cocktail sauce.

Stuffed Mushrooms
Filled with bacon, parmesan cheese and chipped olives. Served hot.

Remember, this is just a sampling of things to give you some ideas.
Feel free to offer your own suggestions!

SIDE DISHES

Baked Potatoes

Baby Red Potatoes

Rice Pilaf

Garlic Mashed Potatoes

Augratin Potatoes

Fettuccini

Orzo Pilaf

SALADS

Fresh Spinach

Tossed Greens w.choice of dressing

Caesar

VEGETABLES

Steamed Fresh Mixed Vegetables (in season)

Honey Glazed Carrots

Tomatoes Provencal

FEES

Busick Court Building Rental: We charge $75.00 for the use of the facility. This is due before your event and will hold your date. Included in the rental of Busick Court are coffee, soft drinks and tea. Linens also are included in the rental.

We encourage groups of 20 or more - up to 60. Groups of 30 or less can have two entrees and 30 or more can have three entrees. The entrees you choose and the amount of people in your group will determine your price. You will be charged for the amount of people you tell us will be at the catering. You have up to two days before the event to make changes. If you do not make changes you will be charged for the original number of people that was agreed upon. There is a 5% overage to cover any last minute add-ons.

We offer buffet style or served dinners. Depending on your budget and needs either of these options should serve you well.

Beer and wine are available for all events. Our staff is all OLCC approved and licensed.

There is a 17% service charge added to all dinners.