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Catering in the Wine Barrel Cave of Trisaetum WineryCustom Catering: Wine-Paired Dinner Menu by Executive Chef Tamara Kay, Co-Owner of Voila Catering

Spring 2011 Wine-Paired Menu by Voila Catering

 

Server Passed Hors D'Oeuvres

 

Sauvignon Blanc served with

Roasted Spring Asparagus and Crispy Vibrant Pancetta on French Chevre Toasts

Fresh Oregon Bay Shimp and Chive Creme Fraiche in Phyllo Cup

 

Chef Cooked On-Site, Family-Style Dinner

 

Plated Starter

Dry Rielsling paired with

Carmelized Quail Breast on Baby Bok Choy

served with a Gingered Rhubarb Sauce

 

First Entree Course

Pinot Noir paired with

Fresh Columbia Steelhead Filet with Creamy Spring Leek Sauce

and served with Sauteed Haricot Verts and foraged Forest Morels

 

Second Entree Course

Estate Reserve Pinot Noir with

Sliced Lavender and Black Pepper rubbed Bison Hanger Steak

with Roasted Fingerling Potatoes in Fresh Chervil Butter

 

Dessert Served in Art Gallery

Late Harvest Riesling served with

Fresh Mango Curd and Toasted Meringue Tartlet

Lemon Ricotta Shortbread ganished with Pistachios

 

 

This Dinner Menu was created exclusively for Specific Wines

by Executive Chef Tamara Kay, Co-Owner Voila Catering

 

Custom Catering: Wine Pairings for Club Dinner at Trisaetum Winery

 

Fall Harvest Wine-Paired Menu by Voila Catering

 

Server Passed Hors D'Oeuvres

 

Fresh Thyme and Dijon Braised Rabbit with Wild Chanterelle Mushroom Bouchee

Stilton Cheese and Rosemary Roasted Pear Toasts

Seared Wild Salmon Bites with Miso Sauce and Slivered Scallions on a Wonton Canapé

 

Chef Cooked On-Site, Plated Dinner Served in the Wine Barrel Cave

 

First Course

Estate  Art Riesling paired with

Sauteed Lobster Tail Medallions on Golden Duchess Potatoes

sauced with Black Truffle Beurre Fondue and

topped with a slice of imported Burgundian Black Truffle

 

Second Course

Estate Art Pinot Noir paired with

Seared Duck Breast on French Lentils with Fig Port Reduction

served with a Foie Gras Mousse filled Calimyrna Fig

 

Third Course

Ribbon Ridge Pinot Noir with

Braised Lamb Cheeks served on Creamy Rosemary Polenta and Sauteed Spinach with Roasted Shallots

 

Dessert Served in Art Gallery

Late Harvest Riesling served with

Individual Gingered Creme Brulee

and

Hazelnut Frangipane Shortbread with Vibrant Fall Pink Lady Apple Compote

 

 

This Dinner Menu was created exclusively for the Specific Wines

by Executive Chef Tamara Kay, Co-Owner Voila Catering

 

Executive Chef Tamara Kay on-site catering in Portland Oregon's wine countryBlack Truffles from Burgundy France used in wine-paired catered dinnerChef Nick preparing Lobster Tail for First Course - always cooked on-site for catering

Miso Salmon Bites Appetizer at catering eventRentals by Voila Catering for Winery Catered Dinner

Portland Gourmet Catering Service Braised Rabbit and Chanterelle Bouchee by Voila Catering for custom winery club dinner

Lobster Medalions with Truffle Beurre Fondue by Voila Catering in Portland OregonFull Service Gourmet Catering and Event Planning by Voila

Seared Duck Breast and Foie Gras Mousse filled Fig at wine paired catered dinner Lamb Cheeks over Rosemary Polenta for custom catering at Trisaetum winery in oregon

 

E-mail us at eventplanning@portlandgourmetcatering.com or call us at 503-806-6658 to check on our availability for your event and then to schedule a complimentary consultation with Executive Chef Tamara Kay and our event planners in our Southeast Portland office and commercial kitchen.  

 

 

Copyright (c) 2010 Voila Catering. All rights reserved.

eventplanner@portlandgourmetcatering.com