Sample Menus

Heceta Lighthouse B&B will work with you on a customized menu for your event.  Below are just a few examples of menus from this last summer.


SAMPLE 1

Appetizers

Oregon Artisan Cheeses

Face Rock Cheddar, Willamette Valley Farmstead, Rogue

Creamery Blue,  rice crackers, spiced nuts, wildflower honey,

seasonal fruit

Chef’s Canapés

Passed hors d’oeuvres including Oregon Dungeness crab cakes,

a vegetarian (gluten free), and a meat component left to the

creativity of chef and seasonal ingredients

Salad

Flowering Beet Salad

Arugula, sherry vinaigrette, herbed chevre, candied walnuts,

pickled fennel, Balsamic gastrique

Entrees

Cedar Plank Chinook Salmon with chermoula

Grilled Draper Valley Chicken Breast with apricot & mustard

seed chutney

Gathering Together Farm Vegetable Mélange

heirloom tomatoes, peppers, sweet corn, light basil vinaigrette

Saffron Rice Pilaf with pistachio, mushroom, fresh herbs


SAMPLE 2

Appetizers

Oregon Artisan Cheeses

Face Rock Cheddar, Willamette Valley Farmstead, Rogue

Creamery Blue, rice crackers, spiced nuts, wildflower honey,

seasonal fruit

Chef’s Canapés

Three passed hors d’oeuvres including a vegetarian mushroom,

and seafood components left to the creativity of chef

and seasonal ingredients

Salad

Pacific Salad Rolls

marinated tofu, fresh basil, mint, peanut sauce, cucumber relish

Soup

Vegetarian Pho Consommé with shitake dumplings

Entrees


Seared Ahi Tuna on mixed Asian greens with fried garlic


Flat Iron Steak, medium rare, with chermoula


House-made Yakisoba

baby spinach, shitake mushrooms, sesame, scallions


SAMPLE 3

Appetizers

Oregon Artisan Cheeses

River’s Edge Chèvre, Rogue Creamery Blue, Face Rock Cheddar,

Willamette Valley Farmstead, water crackers, artisan sourdough,

spiced nuts, wildflower honey

Prosciutto Wrapped Grilled Peaches with Balsamic gastrique

Chef’s Canapés

An assortment of passed hors d’oeuvres including vegetarian,

seafood and savory components left to the creativity of chef

and seasonal ingredients

Salad

Heceta Head Caesar

Romaine hearts, parmesano reggiano, crouton

Entrees


Certifed Angus Flat Iron Steak, grilled medium rare with chimichurri

Seafood Sofrito

Penn Cove mussels, Manilla clams, wild Mexican prawns, and Pacific halibut, smoky Spanish tomato sauce

Tagliolini

Fresh egg ribbons pasta, fresh herbs, sea salt


Gathering Together Farm Roasted Vegetables

Selected from the farmer’s market for your table

Portland French Bakery Artisan Sourdough


SAMPLE 4

Appetizers

Oregon Artisan Cheeses

River’s Edge Chèvre, Rogue Creamery Blue, Face Rock Cheddar,

Willamette Valley Farmstead, water crackers, artisan sourdough,

spiced nuts, wildflower honey

Seasonal Fruit with White Chocolate Frangelico cream

Chef’s Canapés

passed hors d’oeuvres including a seafood, vegetarian, and  meat

component left to the creativity of chef and seasonal ingredients

Salad

Flowering Summer Salad

mixed greens,  cucumber, grape tomato, carrots, edible flowers, blood orange vinaigrette

Entrees


Grilled CAB Flat Iron Steak with chimichurrii

Seafood Paella

Manilla clams, Penn Cove mussels, wild Mexican prawns, halibut,

sweet corn

Tagliolini

Fresh egg ribbons pasta, fresh herbs, sea salt


Gathering Together Farm Vegetable Mélange

heirloom tomatoes, peppers, sweet corn, light basil vinaigrette

Roasted Fingerlings with fresh herbs, evoo, sea salt


SAMPLE 5

Appetizers

Artisan Cheeses

Manchego, Face Rock Cheddar, Willamette Valley Farmstead,

River’s Edge Chèvre, rice crackers, spiced nuts, quince paste,

wildflower honey

Alder Smoked Bacon Wrapped Scallops with Apricot sauce

Chef’s Canapés

An assortment of passed hors d’oeuvres including vegetarian,

seafood and savory components left to the creativity of chef

and seasonal ingredients

Salad

Beet Salad

Arugula, sherry vinaigrette, candied walnuts, pickled fennel,

Balsamic vinaigrette, Rogue blue cheese

Entrees


Moroccan Lamb Tagine with Preserved lemon and prunes

Seafood Paella

Oregon Dungeness crab, weathervane scallop, Manilla clams, Penn Cove mussels, halibut and chicken sausage

Saffron Rice

Roasted Vegetables


“Wow…That’s all I can say about the AMAZING menu you created for our Sept 16th wedding at the B&B.  Our guests were blown away and many commented that it was the best food they have ever had at a wedding, and we must agree.  I still dream of the curried scallops and crave them!  Thank you so much to everyone involved in our mouth watering meal!  Many thanks, Jenn & Jeannine”