Full Service Catering Menus

GP Catering is a part of your team in planning and coordinating your event.  With a full staff of servers, bartenders and expert event planning support for wedding catering, corporate catering or non-profit events. For your big events, GP Catering believes a unique menu approach is deserved.  GP Caterings’ talented chefs will create organic and vegetarian catering menus, your favorite childhood or family dish, and an elegant menu for a guest list of 8 or 800 but they don’t stop there.  Our staff will listen to your ideas, tastes, and specific requests in order to develop a custom menu specifically for you and your guests!  We invite you to make an appointment with us so we can get to know you and your event.

OREGON CATERING MENU
Summer Buffet

Passed Appetizers
Smokey Deviled Eggs with Bread and Butter Pickled Asparagus
Soy-Glazed Salmon Bites with Ginger Aioli

Dinner Buffet
Grilled Cascade Natural Flank Steak drizzled with Chimichurri Sauce
Honey Pecan Barbecued Draper Valley Chicken Breasts
Oregon Blue Cheese and Applewood Bacon Potato Salad
Italian Bread Salad with Heirloom Tomatoes
Red Russian Kale, Radicchio and Basil Slaw with Pistachios and Ricotta Salata
Hood Strawberries with Aged Balsamic Syrup

OREGON CATERING MENU
Autumn Family Style Supper

Passed Appetizers
Gruyère Gougères filled with Fromage Blanc, Pear Tarragon Butter, and Arugula
Bleu Cheese Shortbread topped with Duck Rillettes and Sour Cherry Preserves

Served at Individual Place Settings
Market Greens with Shaved Manchego, Dried Cranberries, and Toasted Hazelnuts
in Aged Sherry and Shallot Vinaigrette

Served Family Style
Prosciutto-wrapped Pork Tenderloin with Sweet Onion Agrodolce
Seared Halibut Fillet with Foraged Mushrooms, Braised Leeks, and Truffle Butter
Roasted Brussels Sprouts with Lemon, Parmesan, and Applewood Bacon
Garlic Confit Mashed Potatoes
Freshly Baked Focaccia and Extra Virgin Olive Oil

Dessert
Apple and Walnut Crisp Served Warm with Cardamom Crème Anglais

OREGON CATERING MENU - WINTER

Plated Winter Dinner

To Start
Seared Ahi Tostada with Cilantro Lime Aioli
Smoked Cheddar and Chive Miniature Twice Baked Yukon Gold Potatoes

Salad
Butter Lettuce and Chicory with Pickled Beets and Crispy Shallots dressed with Green Goddess

Main
Rosemary Coriander Lamb Loin with Masala-Spiced Jus
Fines Herb Cous Cous with Dried Sour Cherries and Toasted Pistachios
Braised Lemon Spinach

or

Seared Salmon Fillet with Thai Red Curry
Coconut Rice
Roasted Asparagus Spears with Olive Oil and Sea Salt

Freshly Baked Baguette and Local Butter

Dessert
Salted Caramel Chocolate Mousse Cake

OREGON CATERING MENU - SPRING
Spring Gathering

Prepared In Front Of Your Guests
Thai Coconut Ginger Crab Cakes atop a Sesame Crisp with Red Chili Aioli

Appetizer Offering
Pecan Chicken Skewers drizzled with Maple Cayenne Sauce
Domestic and European Farmhouse Cheese with Seasonal Fruit and Crackers
Buttermilk Biscuits with Fra’ Mani Rosemary Ham and Dijon Butter
Preserved Lemon White Bean Hummus with Pita Chips and Market Vegetables
Polenta Cups brimming with House Ricotta and Peperonata
Leek, Fontina and Spring Herb Tartlets
A Selection of Bite-Sized Desserts to include Almond Cream Cookies,
Brown Butter Berry Bars, and Triple Chocolate Brownies