Reception Buffets
Plated Salads
Choose One salad from the following list
Castle Island Buffet… $114.95 per guest
Basket of Artisan Baked Rolls on Natural Stone Hearth Oven VG (inclued)
Italian peasant Ciabatta, French Sourdough, Whole Wheat and Seeded French Sourdough. Served with creamery butter.
Knife and Fork Caesar Salad with Parmesan Crisps VG
Crisp hearts of romaine leaves, topped with ribbons of our signature Caesar dressing, grated Parmesan, toasted garlic-butter breadcrumbs, and heirloom cherry tomato halves.
Baby Iceberg Wedge Salad with Maytag® Blue Cheese Dressing GF, VG
Crisp wedge of baby iceberg lettuce dripping with our Maytag® blue cheese dressing and garnished with toasted almonds, hard cooked egg, crisp bacon, Maytag® blue cheese crumbles and cracked black pepper.
My Lifestyle Choice – Special Request Menu Item – Add 3.95 for each salad requested
Gathered Greens with Balsamic Vinaigrette – “My Lifestyle Choice” VG, V, GF, DF
Organic local greens with heirloom cherry tomatoes, garbanzo beans, red onion and Mama Lil’s pickled peppers. Served with a side of aged balsamic vinaigrette and extra virgin olive oil.
Signature Side Dishes
Choose Three Sides from the following list
Blistered Green Beans with Garlic-Chili Sauce DF-GF-V-VG
Fresh green beans wok seared until they blister then tossed with garlic oil, sweet red chili sauce, Sriracha and crushed garlic. Loaded with flavor but mild in heat.
Roasted Cauliflower, Romanesco, and Broccolini GF-VG
Medley of colorful florets of ivory cauliflower, light green Romanesco and dark green broccolini tossed in olive oil and aromatic herbs and spices then oven roasted golden. Garnished with Parmesan and aged balsamic syrup.
Whole Grain Quinoa Blend with Baby Kale DF-GF-VG-V
Organic tricolor quinoa and brown rice gently steamed in our house made vegetable stock made with root vegetables, tomatoes, onion, garlic, chilis and fresh herbs then tossed with organic baby kale, tomatoes, garbanzo Beans, and agave nectar-white balsamic sauce. Garnished with roasted pecans and cranberries.
Caramelized Fingerling Potatoes with Grilled Onions GF-VG
Pan-fried fingerling potatoes and thinly sliced onions with butter, salt, cracked black pepper and chopped parsley.
Roche Harbor’s Interactive Chef Action Station (included)
We start with imported Arborio rice and stirring and slowly cooked while adding warm vegetable stock, allowing the fragrant rice to slowly absorb the rich vegetable stock, creating a creamy yet al dente rice.
Creamy Risotto Station
(selection comes with both options)
We start with imported Arborio rice and stirring and slowly cooked while adding warm vegetable stock, allowing the fragrant rice to slowly absorb the rich vegetable stock, creating a creamy yet al dente rice.
Roche Harbor Farm Risotto with Baby Kale GF, VG, DF
Our Chef selects the finest vegetables from our local farms to create a farm to table experience. May include baby carrots, local Dog Island Shiitake & Oyster mushroom, baby squash, arugula, baby kale, Farm heirloom tomatoes and more. Garnished with virgin olive oil, balsamic syrup and toasted pine nuts.
Wild Pacific Shrimp, Artichoke Hearts, and Fresh Gremolada GF, DF
Tender, brightly colored wild Pacific shrimp are loaded with rich shrimp flavor and highly coveted by Chefs. Sautéed in extra virgin olive oil with artichoke hearts, and fresh herbs then tossed in our rich and creamy risotto.
$2.95 per total guest count
Creamy Risotto Station Addition - Local Exotic Mushrooms and Black Truffle Oil GF, DF & VG
$2.95 per total guest count
Fresh from Guemes Island, Dog Island Mushrooms Farm owner, Qi, raises Shiitake, Blue Oysters and King Oyster mushrooms. We hand clean each mushroom and sauté a blend of all three mushroom in olive oil, garlic, rosemary and white wine then fold with our creamy risotto and garnish with green onions and black truffle oil.
Reception Entrees
Choose Two Entrees from the list below
Miso and Honey Glazed Wild Alaskan Cod DF
Delicate Alaskan Cod loaded with omega 3 fatty acids from the icy waters surrounding Kodiak Island, fileted by hand and seasoned with sea salt then brushed with a mixture of honey, white miso, rice wine, tamari soy, fresh garlic and ginger then oven-roasted to perfection. Garnished with black and white sesame seeds.
thyme and sea salt then slow roasted to perfection. Served with a rich pan sauce of pork drippings, roasted garlic, fresh herbs and butter
Heritage Farm Pork Loin with Roasted Garlic -Herb Demi Sauce
Fresh pork loin brined overnight to excite the natural flavor and tenderness of farm raised pork. Seasoned with cracker black pepper,
thyme and sea salt then slow roasted to perfection. Served with a rich pan sauce of pork drippings, roasted garlic, fresh herbs and butter
Snake River Farms Wagyu Baron of Beef with Green Peppercorn Sauce GF
USDA Prime center cut eye of round seasoned with steak salt and sous vide cooked to medium rare for 10 hours, creating an incredibly tender and flavor roast. Flash seared with our food torch adding the aroma of charred beef and the delicate texture of aged beef, Served with a green peppercorn demi sauce.
Pan-Seared Prosciutto Wrapped Chicken Breast GF
Natural chicken breast seasoned with fresh sage, Dijon mustard and fresh garlic, wrapped in thin slices Italian dry cured gourmet ham then pan-seared crisp. Served with lemon-caper sauce and charred cherry tomatoes.
- $2.95 per person
Vegan Entree Addition - Tricolor Quinoa and Brown Rice Stir-Fry “My Lifestyle Choice” VG, V, GF, DF
- $2.95 per person
Imported Peruvian tricolor quinoa and rich brown rice slow cooked in our house made vegetable stock until plump and tender then stirfried with sweet potatoes, garbanzo beans, local Dog Island Shiitake & Oyster mushroom, cranberries, garlic and cilantro with gluten free soy sauce, ginger, and sweet red chili sauce. Garnished with green onion and white & black sesame seeds.
McMillin’s Dining Room Plated Salads
Choose one salad from the following list or Castle and Crane Island
Crane Island Buffet… $118.95 per guest
Basket of Artisan Baked Rolls on Natural Stone Hearth Oven VG
Italian peasant Ciabatta, French Sourdough, Whole Wheat and Seeded French Sourdough. Served with creamery butter.
Bay View Orchard Salad with Westcott Bay Hard Apple Cider Vinaigrette GF-VG
Local organic greens tossed in our local apple cider vinaigrette. Garnished with fresh honey crisp apple, Maytag blue cheese, heirloom cherry tomatoes, and candied pecans.
Summer Baby Arugula and Kale Salad GF-VG
Baby arugula, baby kale, cucumber and red onion tossed with creamy lemon oregano dressing. Garnished with crumbled goat cheese, cremini mushrooms and Mama Lil’s pickled peppers.
My Lifestyle Choice – Special Request Menu Item – Add 3.95 for each salad requested
Baby Kale and Quinoa Salad – “My Lifestyle Choice” VG, V, GF, DF
Organic baby kale, chilled quinoa (cooked in vegetable stock), cremini mushrooms, Turkish dried golden apricots, and cucumber tossed in our lemon – oregano mostarda vinaigrette.
Signature Side Dishes
Choose Three Sides from the following list or Castle Island
Yakima Valley Asparagus GF-DF-VG-V
Fresh local asparagus tossed in virgin olive oil, sea salt and cracked black pepper then oven roasted to perfection.
Farmers Market Vegetable Meritage GF-DF-V-VG
Our Chef selects the finest local farm-fresh vegetables from our local farms and sautéed in olive oil, garlic, fresh herbs, and white wine. May include baby carrots, asparagus, broccolini, baby kale, heirloom cherry tomato, cauliflower and Romanesco.
Creamed Potatoes with Roasted Garlic GF-VG
Buttery Yukon Gold potatoes gently steamed and whipped with rich cream, butter, sour cream, and roasted garlic.
Persian-Style Jeweled Rice DG-VG-V
Imported Basmati rice steamed with vegetable stock, cumin, saffron, and exotic spices then tossed with sauteed onion, sweet red pepper, carrots, almonds, craisins, golden apricots and cilantro, creating a seductively aromatic vibrantly colored side dish that compliments meat and seafood.
Roche Harbor’s Interactive Chef Action Stations (included)
Delicate handmade pasta and a vast array of the finest fresh ingredients pan-seared by our talented culinary team into locally inspired pasta dishes
Open Flame Pasta Station
(selection comes with both options)
Delicate handmade pasta and a vast array of the finest fresh ingredients pan-seared by our talented culinary team into locally inspired pasta dishes
Yukon Gold Potato Gnocchi with Toasted Pecans and Sage Cream Sauce VG
Steamed Italian potato dumplings tossed with toasted pecans, garlic, virgin olive oil, white wine, Parmesan, and fresh sage cream sauce, then oven-baked and garnished with gremolada.
Butternut Squash Ravioli VG
Artisan ravioli filled with roasted butternut squash, Parmesan, and butter. Tossed with fresh basil and pine nut pesto sauce and creamy risotto.
$4.95 per total guest count
Pasta Station Addition - Creamy Bolognaise Campanelle Pasta
$4.95 per total guest count
Freshly ground premium beef and pork then cook long a slow with olive oil, garlic, onions, ripe tomatoes, fresh herbs and red wine to make rustic Italian meat sauce then we add rich garlic cream sauce and Parmesan toss to order in warm Campanelle “Bell Flower” shaped pasta and garnish with fresh grated Parmesan.
Reception Entrees
Choose Two Entrees from the list below or Castle Island
Blackened Wild Vancouver Island Rockfish GF
Local rockfish dipped in melted butter, rubbed with aromatic spices and herbs then iron-griddle seared to seal in all the flavor and juices inside a bronzed salty-sweet crust.
in our rich and creamy lemon – caper butter sauce
Columbia River Steelhead with Lemon Caper Sauce
Fresh and Local Columbia River Steelhead fileted by hand and seasoned with our aromatic spice blend then oven-roasted and smothered
in our rich and creamy lemon – caper butter sauce
24 Hour Cherrywood Smoked Beef Brisket GF-DF
Wagyu beef brisket hand trimmed and rubbed with our brown sugar barbeque rub then slow smoked for 24 hours until the brisket is like butter. Sliced to order and served with our smoky grilled onion and whiskey au jus.
of beef consume, shallots, garlic, butter, mushrooms, Dijon and Worcestershire and cream
Classic Wagyu Steak Diane
Snake River Farm Kobe Top Sirloin pan-seared to medium rare then hand sliced into medallions and served with a rich classic pan sauce
of beef consume, shallots, garlic, butter, mushrooms, Dijon and Worcestershire and cream
$2.95 per person
Vegan Entree Addition - Roche Harbor Farm Risotto and Virgin Olive Oil “My Lifestyle Choice” VG, V, GF, DF
$2.95 per person
We start with imported Arborio rice and slowly cooked while adding warm vegetable stock, allowing the fragrant rice to slowly absorb the rich vegetable stock as the rice is continuously stirred. We then select from the daily harvest from our farm and our neighbors to create a farm to table experience. May include baby carrots, local Dog Island Shiitake & Oyster mushroom, summer squash, arugula, baby kale, Farm heirloom tomatoes and more. Garnished with virgin olive oil, balsamic syrup and fresh basil.
McMillin’s Dining Room Plated Salads
Choose one salad from the following list or Castle and Crane Island
Waldron Island Buffet… $126. 95 per guest
Basket of Artisan Baked Rolls on Natural Stone Hearth Oven VG
Italian peasant Ciabatta, French Sourdough, Whole Wheat and Seeded French Sourdough. Served with creamery butter.
Heirloom Tomato and Fresh Creamy Mozzarella GF-VG
An assortment of colorful large and small local heirloom tomatoes, local organic greens, and grape sized fresh mozzarella balls seasoned with sea salt and cracked black pepper chili flakes and Corto extra virgin olive oil. Garnished with fresh basil leaves, grated parmesan and Balsamic syrup.
Classic Steak House Spinach Salad
Organic baby spinach, Parmesan cheese, red onion and cremini mushroom tossed with our creamy honey-Dijon dressing. Garnished with a poached egg, cold smoked salmon lox, lemon and fresh dill.
My Lifestyle Choice – Special Request Menu Item – Add 3.95 for each salad requested
Gathered Greens with Balsamic Vinaigrette – “My Lifestyle Choice” VG, V, GF, DF
Organic local greens with heirloom cherry tomatoes, garbanzo beans, red onion and Mama Lil’s pickled peppers. Served with aged balsamic vinaigrette on the side
Signature Side Dishes
Choose Three Sides from the following list or Castle and Crane Island
Rainbow Carrots with Lavender Honey GF-VG
Organic Skagit Valley multi-colored carrots, hand sorted and peeled by hand and tossed in virgin olive oil and sea salt and oven roasted. Tossed with local honey, shallots, sage, and our own culinary lavender.
Balsamic Glazed Sweet Potatoes and Butternut Squash GF-VG
Chunky wedges of sweet potatoes and squash tossed in olive oil, sea salt and black pepper, then oven-roasted with charred ends. Tossed with garlic, red onion and aged balsamic vinegar and oven roasted until the potatoes are sticky. Tossed with fresh thyme and arugula.
Applewood Smoked Bacon and Beecher’s Cheese Hash
Large chunks of Applewood bacon, caramelized onion and Beecher’s Flagship cheese folded with sliced baby red potatoes and grated Russet potatoes then oven roasted until golden on the outside with a melted cheesy and bacon center.
Oven Roasted Brussels Sprouts GF
Tossed in olive oil, garlic, sea salt and freshly cracked black pepper then charred in our 500°-degree oven until tender, sweet and crisp. With crispy bacon, goat cheese and balsamic vinegar.
Roche Harbor’s Interactive Chef Action Stations (included)
Choose One Chef in Action Station from below or from the Castle and Crane Island Menu
Seasoned cast iron grills are warmed to searing level as our culinary team seasons the finest northwest seafood, tempting your guests with the sizzle of fresh fish and the delicious seafood aroma only found in the Northwest
Iron Griddle Seafood Searing Station
(selection comes with both options)
Seasoned cast iron grills are warmed to searing level as our culinary team seasons the finest northwest seafood, tempting your guests with the sizzle of fresh fish and the delicious seafood aroma only found in the Northwest
Alaskan Weathervane Scallops GF
Natural frozen at sea Alaskan Weathervane scallops seasoned with sea salt and cracked black pepper then seared golden with extra virgin olive oil.
Black Sesame Crusted Yellowfin Tuna with Wasabi Aioli
Sushi grade #1 Yellowfin tuna cut into little steaks, brushed with Japanese Unagi sauce then crusted with black and white sesame seeds. then seared over high heat and finished with Japanese horseradish aioli.
Iron Griddle Seafood Searing Station Additions:
$4.95 per total guest count
Sushi Grade ŌRA Organic King Salmon Center Loin Filets GF
$4.95 per total guest count
Northwest Chinook salmon raised in New Zealand Fjord and fed a rich diet of wild and organic supplements producing an incredible 30% Omega fatty acid content. Our Chef uses filets of belly meat from these amazing salmon and gently sears them to medium rare seasoning only with sea salt and a squeeze of lemon.
$6.95 per total guest count
Wagyu Sirloin Filet Medallions Oscar-Style GF
$6.95 per total guest count
Snake River Farms Kobe beef sirloin filet, 28-day aged hand-selected beef. Hand sliced into medallions and rubbed with steak salt then griddle-seared to medium rare. Topped with our crab stuffed hollandaise
OR
Gourmet macaroni and cheese creations. We start with the finest cheeses including Tillamook cheddar, smoked Gouda, Parmigiano Reggiano, butter, and rich cream to create a decadent and balanced gourmet cheese sauce. Then we toss Campenelle “Bell Flower” shaped pasta and with the freshest ingredients.
Gourmet Mac and Cheese Station
(selection comes with both options)
Gourmet macaroni and cheese creations. We start with the finest cheeses including Tillamook cheddar, smoked Gouda, Parmigiano Reggiano, butter, and rich cream to create a decadent and balanced gourmet cheese sauce. Then we toss Campenelle “Bell Flower” shaped pasta and with the freshest ingredients.
Rich Crab and Asparagus Mac and Cheese
Our combination of Canadian Red crab and Pacific Rock crab, asparagus tips, and green onion are added to our creamy mac and cheese.
Roche Harbor Farm Roasted Vegetables with Crispy Confetti Onions VG
Market fresh assorted summer squashes, asparagus, broccolini, Guemes Island Farm mushrooms, heirloom tomatoes and baby carrots. Garnished with Parmesan, Italian parsley and crispy battered onions
Gourmet Mac and Cheese Station Additions:
$3.95 per total guest count
Grilled Chicken and Crispy Bacon Mac and Cheese
$3.95 per total guest count
Herb marinated natural chicken breast flame-grilled and thinly sliced and crispy chunks of smoky bacon tossed in our creamy gourmet mac and cheese.
$6.95 per total guest count
North Atlantic Lobster and White Truffle Butter
$6.95 per total guest count
Large chunks of sweet Nova Scotia cold water lobster meat and Italian white truffle butter tossed with our signature mac and cheese.
Reception Entrees
Choose Two Entrees from the list below or Castle and Crane Island
Northwest Salish Cedar Plank Roasted Tyee King Salmon GF
Our Chef sources the finest fresh king salmon available. When wild salmon is unavailable, we use the finest farm raised fresh Ora Tyee King Salmon from New Zealand. The time-honored Salish tradition of roasting salmon over cedar is reborn as we hand rub each filet with honey, sea salt, and herbs then oven-roasted on an aromatic cedar plank. Finished with smoked sea salt and fresh rosemary butter.
Herb – Crusted Lamb Chop 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
Roche Harbor’s Famous Slow Roasted Prime Ribs of Beef
USDA Prime, Northwest’s own Double R Ranch, 60-day aged hand-selected beef. Our Prime Rib is slow roasted for 10 hours in our specially designed ovens creating a moist and tender roast. Served with resort-made au jus and our fresh horseradish whipped cream.
Oven-Roasted Wild Alaskan Halibut
Freshly sourced Alaskan halibut hand filleted with lemon-basil aioli then topped with Parmesan cheese & parsley Au gratin and baked golden. Garnished with micro greens and lemon oil.
$3.95 per person
Vegan Entree Addition - Grilled Polenta with Spinach and Roasted Peppers “My Lifestyle Choice” VG, V, GF, DF
$3.95 per person
Hearty, whole grain yellow corn simmered with our Italian herb vegetable stock until creamy golden then tossed with fresh corn, sundried tomato slices and fresh basil. Served with sauteed spinach, zucchini, and heirloom cherry tomatoes. Garnished extra virgin olive oil, crispy garbanzo beans and aged balsamic vinegar.
Credit: Jess Hunter Photo
McMillin’s Dining Room Plated Salads
Choose one Salad from any menu
The Afterglow Celebration Buffet… $129.95 per guest
Basket of Artisan Baked Rolls on Natural Stone Hearth Oven VG
Italian peasant Ciabatta, French Sourdough, Whole Wheat and Seeded French Sourdough. Served with creamery butter.
Baked Goat Cheese Roasted Beet Salad VG
Lightly pecan breaded goat cheese rounds pan-golden and served over a bed of gathered greens tossed in a simple olive oil vinaigrette. Garnished with sliced roasted red and golden beets, toasted pecans and Bulls Blood micro greens
Organic Spinach and Smoked Salmon Lox Salad VG-GF
Organic baby spinach, Parmesan cheese, red onion and cremini mushroom tossed with our creamy honey-Dijon dressing. Garnished with a poached egg, cold smoked salmon lox, lemon and fresh dill
My Lifestyle Choice – Special Request Menu Item – Add 3.95 for each salad requested
Baby Kale and Quinoa Salad – “My Lifestyle Choice” VG, V, GF, DF
Organic baby kale, chilled quinoa (cooked in vegetable stock), cremini mushrooms, Turkish dried golden apricots, and cucumber tossed in our lemon – oregano mostarda vinaigrette.
Signature Side Dishes
Choose Three Sides from any menu
then oven roasted to perfection.
Yakima Valley Asparagus GF-DF-VG-V
Fresh local asparagus tossed in virgin olive oil, sea salt and cracked black pepper
then oven roasted to perfection.
until tender, sweet and crisp. Garnished with crispy bacon, goat cheese and balsamic vinegar.
Oven Roasted Brussels Sprouts GF
Tossed in olive oil, garlic, sea salt and freshly cracked black pepper then charred in our 500°-degree oven
until tender, sweet and crisp. Garnished with crispy bacon, goat cheese and balsamic vinegar.
on the outside with a melted cheesy and bacon center.
Applewood Smoked Bacon and Beecher’s Cheese Hash
Large chunks of Applewood bacon, caramelized onion and Beecher’s Flagship cheese folded with sliced baby red potatoes and grated Russet potatoes then oven roasted until golden
on the outside with a melted cheesy and bacon center.
Oven Roasted Large Russet Potato with All the Trimmings GF-VG
Large Washington Russet potato rubbed with olive oil, Kosher salt and cracked black pepper then roasted golden and served with our steak house baked potato butter (Butter, bacon, sour cream, green onion, salt & pepper and cheddar cheese)
Roche Harbor’s Interactive Chef Action Stations (included)
Choose One Chef in Action Station from any menu
+ Sushi Nigiri- Yellow Fin Tuna and Salmon Nigiri – Thinly sliced sushi grad #1 seafood, on top of a hand formed bite size sushi rice with a dab of wasabi.
Sushi and Raw Bar Station- (selection comes with all three below)
Offering a fresh Pacific Northwest seafood experience with options from classic preparations to modern poké bowls Our Chef will work over large blocks of ice and prepare hand sliced sushi nigiri, fresh poké, sushi rolls, local oysters, and scallops. Served with marinated seaweed salad, sauces, pickled vegetables and wasabi.
+ Sushi Nigiri- Yellow Fin Tuna and Salmon Nigiri – Thinly sliced sushi grad #1 seafood, on top of a hand formed bite size sushi rice with a dab of wasabi.
Freshly Shucked Oysters and Singing Pink Scallops- Local Westcott Bay, Samish Bay, Penn Cove and other local oysters shucked to order and served with wasabi infused cocktail sauce and champagne mignonette.
Hawaiian Style Poké – Yellow Fin Tuna and King Slamon cubes tossed in soy sauce, sesame oil, red onion, cilantro, nori, cucumber and tobiko served with a small lettuce cup.
California Roll filled with pacific crab meat, avocado and cucumber rolled with nori and sushi rice coated with tobiko. Spicy Tuna Roll and Spicy Tuna Roll with minced tuna seasoned with spicy Japanese mayonnaise then rolled in nori and sushi rice
Sushi and Raw Bar Addition – Sushi Rolls
5.95 per entire guest count
California Roll filled with pacific crab meat, avocado and cucumber rolled with nori and sushi rice coated with tobiko. Spicy Tuna Roll and Spicy Tuna Roll with minced tuna seasoned with spicy Japanese mayonnaise then rolled in nori and sushi rice
OR
Seasoned cast iron grills are warmed to searing level as our culinary team seasons the finest northwest seafood, tempting your guests with the sizzle of fresh fish and the delicious seafood aroma only found in the Northwest.
Iron Griddle Seafood Searing Station:
(selection comes with all three below)
Seasoned cast iron grills are warmed to searing level as our culinary team seasons the finest northwest seafood, tempting your guests with the sizzle of fresh fish and the delicious seafood aroma only found in the Northwest.
cracked black pepper then seared golden with extra virgin olive oil.
Alaskan Weathervane Scallops GF
Natural frozen at sea Alaskan Weathervane scallops seasoned with sea salt and
cracked black pepper then seared golden with extra virgin olive oil.
Black Sesame Crusted Yellowfin Tuna with Wasabi Aioli
Sushi grade #1 Yellowfin tuna cut into little steaks, brushed with Japanese Unagi sauce then crusted with black and white sesame seeds, then seared over high heat and finished with Japanese horseradish aioli.
Sushi Grade ŌRA Organic King Salmon Center Loin Filets GF
Northwest Chinook salmon raised in New Zealand Fjord and fed a rich diet of wild and organic supplements producing an incredible 30% Omega fatty acid content. Our Chef uses filets the belly meat from these amazing salmon and gently sears them to medium rare seasoning only with sea salt and a squeeze of lemon.
Iron Griddle Seafood Searing Station Additions
+Snake River Farms Kobe beef sirloin filet, 28-day aged hand-selected beef. Hand sliced into medallions and rubbed with steak salt then griddle-seared to medium rare. Topped with our crab stuffed hollandaise
Wagyu Sirloin Filet Medallions Oscar-Style GF
6.95 per total guest count
+Snake River Farms Kobe beef sirloin filet, 28-day aged hand-selected beef. Hand sliced into medallions and rubbed with steak salt then griddle-seared to medium rare. Topped with our crab stuffed hollandaise
$6.95 per total guest count
North Atlantic Lobster and White Truffle Butter
$6.95 per total guest count
Large chunks of sweet Nova Scotia cold water lobster meat and Italian white truffle butter tossed with our signature mac and cheese.
Reception Entrees
Choose Two Entrees from any menu
Slow Roasted Prime New York Strip Loin GF-DF
Double R Ranch USDA Prime 28-day aged beef strip loin dry rubbed with our McMillin’s steak salt then sous vide for 3 hours to a perfect medium rare then finished with our 700° F food torch crisping the edges and creating a rich seared beef flavor. Chef carved to order and served with rich bordelaise sauce.
then basted with white wine, butter and fresh lemon then oven-roasted golden. Served with warm butter.
Oven-Roasted Nova Scotia Lobster GF
Northern Atlantic cold water lobster tail butterflied in the shell
then basted with white wine, butter and fresh lemon then oven-roasted golden. Served with warm butter.
Kabayaki Glazed Wild Sablefish DF
Sablefish, also known a black cod is local to our island waters and is a rich, flaky fish with a mild buttery flavor. We hand filet leaving the flavorful skin and marinate for 48 hours in a blend of Sake and White Miso, then we brush each filet with our house made Kabayaki or Unagi sauce of gluten free soy sauce, fine sugar and Mirin Japanese sweet wine then oven-roasted to caramelize the sauce around the fish while fish is tender and juicy. Garnished with black and white sesame seeds.
Blue Oyster mushrooms, Dijon mustard, brandy and veal demi sauce.
Prime Beef Tenderloin Chateau Briand GF
USDA Prime tenderloin, 28-day aged hand-selected beef. Hand rubbed with our own steak seasoning then flame-grilled to medium rare and sliced to order. Served with sautéed Guemes Island Shiitake,
Blue Oyster mushrooms, Dijon mustard, brandy and veal demi sauce.
$4.95 per person
Vegan Entree Addition - Stuffed Sweet Red Pepper “My Lifestyle Choice” VG, V, GF, DF
$4.95 per person
Large red bell pepper seasoned with sea salt and olive oil and lightly grilled over an open fire, then stuffed Imported Peruvian tricolor quinoa and rich brown rice slow cooked in our house made vegetable stock until plump and tender then we toss the blend with roasted vegetables that may include; baby carrots, local Dog Island Shiitake & Oyster mushroom, summer squash, arugula, baby kale, heirloom tomatoes and more. Roast to order and served with a rich tomato sauce. Garnished with green onions.