Cocktail Hour

North Peapod Appetizer Menu… $21.95 per guest

Crispy Butternut Squash Ravioli with Chili Verde Salsa VG

Roasted butternut squash and ricotta cheese filled into delicate pasta sheets then given a quick fry until crisp golden brown. Served with fire-roasted tomatillo salsa and garnished with crema and fresh cilantro.

Local Mushroom Bruschetta with Black Truffle Oil VG

Gourmet mushrooms grown in small batches on nearby Guemes Island. Dog Island Mushroom Farm grows several varieties of mushrooms including Blue Oyster and Shiitake mushrooms and delivered directly to Roche Harbor. Each mushroom is hand sliced and tossed with olive oil, fresh rosemary, and garlic then oven roasted to bring out their earthy umami flavor and aroma. Served on a garlic olive oil crostini and garnished with toasted pine nuts, goat cheese and black truffle oil.

Endive Leaf Roasted Beet Salad VG – GF

Endive leaves filled with citrus infused creamy goat cheese topped with roasted beets, candied pecans, pickled red onion and fresh dill

Caprese Heirloom Tomato Skewers GF – VG

Fresh grape size Mozzarella marinated with virgin olive oil, red chili flakes, sea salt and cracked black pepper, assorted tiny Heirloom tomato, and fresh basil skewer seasoned with aged balsamic vinegar syrup.

Stationary Platter - Fresh Hummus and Vegetable Platter VG

Creamy hummus garnished with chickpeas, pine nuts, virgin olive oil and smoky sweet paprika. Served with marinated fresh mozzarella cheese, broccolini, romanesco, sweet peppers, heirloom grape tomatoes, colorful carrot sticks, cauliflower, artichoke hearts, roasted garlic, Naan bread and gluten free crackers.

A wooden serving board with several pieces of ravioli pasta topped with chopped herbs, pumpkin seeds, and drizzled with white sauce.

Small appetizers with toasted bread rounds topped with shredded meat and pine nuts on a silver tray.

A large tray of assorted raw vegetables and a bowl of hummus with chopped nuts and paprika.

Double Cream Brie and Fig Jelly Tartlet VG

Delicate Greek Phyllo pastry sheets layered with melted butter and formed into a mini cup then filled with rich Brie and fig jelly and oven roasted golden. Garnished with toasted pecans, honey and fresh thyme.

Arancini with Pine Nuts and Parmigiano Reggiano VG

Italian Arborio rice gently stirred with warm vegetable stock until a creamy risotto is formed then we add toasted pine nuts, freshly grated Parmigiano Reggiano, and parsley. Hand formed into bite size balls and rolled in breadcrumbs then fried until crisp. Topped with garlic – Parmesan aioli.

Bun-less American Kobe Burger Bites GF

Local Snake River Farms Wagyu ground beef, Cheddar cheese, lettuce, sweet pickle chip and heirloom tomato on a skewer.

Cherrywood Smoked King Salmon Crostini with Salmon Caviar

Cherrywood smoker. Tender hand flaked smoked salmon is tossed with fresh lemon, Italian parsley, sea salt, cracked black pepper and virgin olive oil then served on a garlic-olive oil crostini and garnished with fresh lemon-artichoke pesto, chive spears, crème fraiche and flying fish caviar.

Pigs in a Blanket

Hebrew National® Beef Franks 100% Kosher beef. Chef’s favorite frank, rolled in puff pastry garnished with poppy seeds and baked golden. Served with yellow and brown mustard.

Stationary Platter - Local Farmstead Cheese Board with Seasonal Fruits and Nuts VG

Featuring hand crafted artisan cheeses from Washington State, which may include Sunnyfield Farm – Lopez Island, Chimacum Valley Dairy –Chimacum, Appel Farms – Ferndale, Samish Bay Cheese – Bow, Cascadia Creamery – Trout Lake, Daniel’s Artisan – Ferndale, and Beecher’s Handmade Cheese – Seattle. Served with northwest berries, fancy nuts, Turkish golden dried apricots, fig jelly, imported olives, honey crisp apple, sliced rustic baguette, gluten free rice crackers and assorted artisan crackers.

Decatur Island Appetizer Menu… $23.95 per guest

A round wooden serving board with small, cup-shaped savory appetizers topped with various ingredients.

Assorted cheeses, dried cranberries, and nuts on a wooden cheese board.

A wooden platter with nine small appetizers topped with pinkish fish salad and orange garnish, arranged in a circle.

Miniature Dungeness Crab Cakes with Lemon – Garlic Aioli DF

Fresh local Dungeness crab, celery, onion, peppers, garlic, egg, mayonnaise, breadcrumbs and seasonings formed into bite size cake then griddle-seared crisp. Garnished with homemade aioli infused with fresh lemon and garlic and fresh chives.

Lamb and Pork Meatballs with Rosemary Skewer– Mint Chimichurri

Premium young lamb and pork ground with fresh herbs, onion, red pepper, aromatic spices, and sundried tomatoes, formed into meatballs then oven roasted. Served as a lollipop with our house made Chimichurri or “Argentine barbeque sauce” – mint, rosemary, parsley, garlic, virgin olive oil, chili flakes and sea salt.

Nashville-Style Fried Chicken Lollipops Dipped in Sweet and Spicy Red Sauce

24-hour dry brined with cayenne, paprika, black pepper, kosher salt, garlic and onion then dipped in fresh buttermilk and egg, tossed in seasoned flour and cornstarch, dropped in 325° oil and “fried ‘til the chicken starts talkin’ to ya”. Skewered and dipped in our sweet and spicy Nashville hot sauce.

Korean Barbeque Beef Bulgogi Lettuce Cups GF

Sweet sesame-gluten free soy-rice wine marinated steak grilled medium-rare then sliced thin and tucked into a leaf of butter lettuce with seasoned sushi rice and sliced cucumber. Garnished with pickled ginger, green onion, black and white sesame seed.

Chef in Action Stations

Choose One Chef in Action Station or Boards Menu from the list below or from the Decatur or North Peapod menus

Flame-Grilled Wild Prawns with Garlic Herb Butter

Large Mexican white prawns butterflied and grilled in the shell for added flavor and a lobster-style experience. Grilled to order and basted with garlic-herb butter.

Salish Sea Raw Bar Local Oysters on the Half Shell GF-DF

A fresh selection of local oysters from the greater Puget Sound and Vancouver Island waterways known as the “Salish Sea”. May include Kusshi, Kumamoto, Naked Roy, Bruce’s Beach House, Samish Bay and Westcott Bay depending upon availability. Served freshly shucked “Fish Market Style” in cedar boxes filled with crushed ice. Accompanied by Champagne mignonette and fireworks cocktail sauce.

Justice Island Appetizer Menu… $25. 95 per per guest

Close-up of shrimp grilling on a barbecue.

Meatballs on sticks with green garnish served on a wooden board.

A blue bowl containing chicken skewers, a fried ball, and two lettuce cups topped with sauce and garnishes, on a person's lap.

Pacific Crab and Wild Shrimp Cocktail DF

Wild Pacific Rock crab, Canadian Red crab and wild Pacific shrimp gently poached in citrus and white wine then chilled and served in a tall shot glass with our wasabi infused cocktail sauce, parsley and chopped celery

Black Pepper Crusted Beef Tenderloin on Crispy Steak Fry with Horseradish Whipped Cream

USDA Prime tenderloin, 28-day aged hand-sliced beef, seared medium rare and allowed to rest then sliced into medallions and served on a crispy potato round garnished with whipped cream horseradish and green onion.

Pull–Apart Dungeness Crab Salad Rolls

Our blend of Dungeness, Canadian Red and Pacific Rock crab with Best Foods® mayonnaise, celery, green onion and fresh lemon. Served with a warm dozen of King’s Hawaiian® sweet rolls brushed with butter and each roll is filled with our rich crab mixture.

Herb – Crusted Lamb Chop Lollipop DF

Tender bone-in lamb chop marinated with olive oil, garlic, lemon zest, rosemary and thyme. Flame-Grilled at 700° until rare then brushed with Dijon and fresh herb au gratin and oven roasted to a perfect medium rare. Served with aged balsamic vinaigrette drizzle.

Sushi Rolls – Spicy Tuna and California Rolls GF-DF

Sushi grade #1 Yellowfin Ahi tuna, Wild Pacific Rock crab, Canadian Red crab, sushi rice, cucumber, avocado, tobiko caviar and wasabi. Served with gluten free soy sauce

Display Appetizer and Chef in Action Stations

Choose TWO Chef in Action Station or Boards menu items from the list below or from Decatur, North Peapod or Justice Islands Menus:

Grilled Local Oysters on the Half Shell Chef in Action Station

fresh local oyster from the greater Puget Sound and Vancouver Island waterways known as the “Salish Sea”. Freshly shucked and basted with the following sauces:

Island Classic Style Oysters - garlic, butter, Worcestershire sauce and Tabasco.

Kanaka Joe Oysters – Sweet Hawaiian-style barbeque with pineapple juice.

Roosevelt Oysters – white cheddar, spinach cream, crispy bacon and au gratin.

Blakely Island Appetizer Menu.. $27.95 per guest

Assorted oysters on wooden trays garnished with herbs.

Grilled lamb chops with a side of cheese, seen on a white rectangular plate garnished with herbs.

A person holding a white rectangular plate with an assortment of appetizers including lamb chops, small sandwiches, and cheese-topped crackers set outdoors against green foliage.

Explore other Event Menus

Cocktail Hour

Reception Buffets

Plated Dinners

Rehearsal Dinner

Late Night Snacks

Beverages