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.
Decatur Island Appetizer Menu… $23.95 per guest
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.
Justice Island Appetizer Menu… $25. 95 per per guest
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.
Blakely Island Appetizer Menu.. $27.95 per guest
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.
