Blackstone American Grill

fire roasted red pepper aioli and roasted corn salsa

sliced apples, grilled asparagus and baguette bread

with basil, black olive and roasted red pepper pesto and crisp bread

lemon and garlic aioli

white wine, roasted tomatoes and texas toast

buttermilk blue cheese, crisp bacon and spicy barbecue sauce

baby greens, dried cranberries, spiced hazelnuts, sunflower seeds, chevre and citrus vinaigrette

romaine greens, garlic croutons, parmesan cheese, topped with a fried egg

crumbled goat cheese, onion tomato jam, and balsamic reduction

roasted garlic horseradish mashed potatoes and shallot asparagus jus by the bottle: cloudline pinot noir/ crios de s. balboa torrontes by the glass: waterbrook chardonnay / cloudline pinot noir

grilled bread salad, baby arugula and saffron aioli, by the bottle: nikolaihof federspiel riesling / three rivers meritage / by the glass: maryhill winemakers white, steak and fish can be cooked to order.

smoked blue cheese butter, wilted spinach, steak fries and ketchup salt, by the bottle: marquis philips shiraz / domaine de bellivere chenin noir, by the glass: penfolds koonunga hills shiraz or cabernet, steak and fish can be cooked to order.

smoked mac & cheese and braised greens, by the bottle: remejeanne cote du rhone / schloss gobelsburger gruner veltliner, by the glass: maryhill pinot gris, steak and fish can be cooked to order.

blackstone potatoes, balsamic onions and demi glace, by the bottle: heliz pomatio / chateau bernadotte, by the glass: kaiken malbec, steak and fish can be cooked to order.

with caramelized onion and bacon stuffing and rainier cherry gastrique, by the bottle: mikael bouges malbec / bethel heights pinot noir, by the glass: rioja vega crienza

applewood smoked baked beans, collard greens and apple chutney, by the bottle: agathe bursin gewurtztraminer (sweet) / chateau ste. michelle orphelin, by the glass: polka dot riesling

fingerling potatoes mixed with northwest seafood, chorizo and saffron, by the bottle: bethel heights pinot blanc / rex hill unwooded chardonnay, by the glass: brancott sauvignon blanc

basil, garlic and house made mozzarella, by the bottle: brian carter oriana / bergevine lane calico white, by the glass: kenwood sparkling

16 oz. bone in rib eye with house made onion rings and homemade horseradish, by the bottle: beringer knights valley cabernet sauvignon / tamarack cellars firehouse red, by the glass: maryhill winemakers red, steak and fish can be cooked to order.

over summer vegetable succotash, with curried pistachio vinaigrette, by the bottle dunham cellars 4 legged white / ponzi pinot noir, by the glass: cloudline pinot noir, steak and fish can be cooked to order.

grilled corn, steak fries with ketchup salt, smoked mac & cheese, applewood baked beans, sauteed garlic spinach, blackstone potatoes, roasted garlic and horseradish mashed potatoes, roasted local beets

tossed in chardonnay pomegranate vinaigrette with almonds

tossed in citrus vinaigrette with spiced hazelnuts and goat cheese

and choice of two dressings

tomato and mozzarella layered with fresh basil and balsamic vinaigrette

gorgonzola cheese and basil shallot vinaigrette

with rogue valley blue cheese and local pears

with crisp bacon, blue cheese and honey lime vinaigrette

with regianno parmesan and croutons

with sun-dried tomatoes and balsamic vinaigrette

with smoked tomato aioli

with spinach, roasted pine nuts and fresh herbs, drizzled with balsamic vinaigrette

chicken breast with wild mushrooms, tomatoes and scallions

chicken breast with artichoke hearts, kalamata olives, and pine nuts, in lemon jus

chicken breast in rosemary dijon mustard sauce

chicken breast in sherry cream sauce, topped with oregon hazelnuts and scallions

chicken breast in tawny port and shawnee blackberry sauce

chicken breast with fresh tomatoes and basil jus

chicken breast in pesto cream

chicken breast with andouille sausage and cajun gravy

with lemon thyme butter sauce

topped with julienne vegetables and fennel, in a light fume sauce

in citrus beurre blanc

with roasted pepper coulis

with bay shrimp and hazelnut sherry cream

with oregon shrimp, hazelnuts and fennel, in chardonnay cream (add $3.00 per person)

with lemon dungeness crab sauce (add $4.00 per person)

with wood grilled prawns, fresh garlic, sweet basil and vine-ripe tomatoes

with forest mushrooms and cabernet jus

with pepper cognac sauce (add $3.00 per person)

with rosemary apple jus

with peppercorn armagnac sauce (add $3.00 per person)

with Sage Butter Sauce

with balsamic leek cream

with grilled portobello mushrooms filled with herbed goat cheese and layered with grilled vegetables and mushroom cognac sauce

with mushrooms and asparagus tips

with grilled vegetables in garlic jus

with forest mushrooms

house baked cookies, chocolate brownies, lemon bars, key lime, tartlets or coconut macaroons and fresh fruit garnish, per person

with local berries

with berry, chocolate or carmel sauce

with vanilla whipped cream

with rum caramel sauce

with grand marnier whipped cream

with coffee creme anglaise

featuring chocolate truffles, chocolate dipped strawberries, fruit tartlets, seasonal cookies and fresh fruit garnish

with raspberry puree

cake cutting service available for $1.50 per person. cake cutting service includes a cake plate and fork for each guest and cake cutting and serving of your wedding cake (wedding cake is provided by the licensed bakery of your choice).

tossed in chardonnay pomegranate vinaigrette with almonds

tossed in citrus vinaigrette with spiced hazelnuts and goat cheese

with crisp vegetables and choice of two dressings

tomato and mozzarella layered with fresh basil and balsamic vinaigrette

gorgonzola cheese and basil shallot vinaigrette

tossed in meyer lemon vinaigrette with rogue valley blue cheese and local pears

with crisp bacon, blue cheese and honey lime vinaigrette

with regianno parmesan and croutons

with sun-dried tomatoes and balsamic vinaigrette

with sliced tomatoes and point reyes blue cheese

with spinach, roasted pine nuts and fresh herbs, drizzled with balsamic vinaigrette

chicken breast with wild mushrooms, tomatoes and scallions

chicken breast with artichoke hearts, kalamata olives, and pine nuts, in lemon jus

chicken breast in rosemary dijon mustard sauce

chicken breast in sherry cream sauce, topped with oregon hazelnuts and scallions

chicken breast in tawny port and shawnee blackberry sauce

chicken breast with fresh tomatoes and basil jus

chicken breast in pesto cream

chicken breast with andouille sausage and cajun gravy

with lemon thyme butter sauce

topped with julienne vegetables and fennel, in a light fume sauce

in citrus beurre blanc

with roasted pepper coulis

with bay shrimp and hazelnut sherry cream

with oregon shrimp, hazelnuts and fennel, in chardonnay cream (add $3.00 per person)

with lemon dungeness crab sauce (add $4.00 per person)

with wood grilled prawns, fresh garlic, sweet basil and vine-ripe tomatoes

with forest mushrooms and cabernet jus

with pepper cognac sauce (add $3.00 per person)

with rosemary apple jus

with peppercorn armagnac sauce (add $3.00 per person)

with sage butter sauce

with balsamic leek cream

with grilled portobello mushrooms filled with herbed goat cheese and layered with grilled vegetables and mushroom cognac sauce

with mushrooms and asparagus tips

with grilled vegetables in garlic jus

with lemon and marjoram

with forest mushrooms

with frisse endives and roasted pepper tapenade

on ocean cucumber noodles, won ton crisp and lime black pepper vinaigrette

wasabi whipped potatoes, pickled sea vegetables and fennel crisp

with sorrel and chive cream

filled with whipped goat cheese, basil, and cracked pepper with sun-dried tomato and basil oil

with field greens and shawnee berry vinaigrette

on field greens with lemon aioli

with reggiano parmesan and house baked croutons

with crisp bacon, pecans, minced onion and grain mustard vinaigrette

with peas, sunflower seeds, dried cranberries and citrus vinaigrette

with maple-sherry vinaigrette

with juniper grove goat cheese and sun-dried tomato vinaigrette

garlic jus

molasses butter sauce

forest mushroom pinot noir jus

grilled portobello mushroom filled with herbed goat cheese and layers of grilled vegetables with mushroom cognac cream

slow confit leg and medium roast breast with port jus

rich sherry vinegar demi glace

oregon black truffle jus

on a dungeness crab cake with lemon caper beurrre blanc

smokes tomato basil vinaigrette

rosemary cabernet jus

with prawn and scallop brochette, cabernet jus and lemon grass cream

pinot noir jus, citrus beurre blanc

proscuitto wrapped 6 oz. tenderloin topped with dungeness crab and tarragon sabayon with black truffle jus

With raspberry puree

With coffee creme anglaise

with strawberry puree

with rum caramel sauce

with almond crisp

tossed with oven roasted tomatoes, served with texas toast

sliced apples, grilled asparagus and baguette bread

lemon and garlic aioli

fire roasted red pepper aioli and roasted corn salsa

crumbled goat cheese, onion tomato jam and balsamic reduction

baby greens, dried cranberries, spiced hazelnuts, sunflower seeds, chevre and citrus vinaigrette

buttermilk blue cheese, crisp bacon, and spicy barbecue sauce

with shaved parmesan, tossed with garlic croutons, add: herb roasted chicken $2.50 / bay shrimp $3.50, dungeness crab $5.50 / apple smoked chinook salmon $3.00

smoked turkey, chopped egg, avocado, tomato, bacon and blue cheese, tossed in creamy garlic dressing

oven roasted beets, arugula, and frisee, tossed in balsamic vinaigrette, topped with hazelnut crusted goat cheese

grilled parmesan crusted french bread with gruyere cheese and pendleton smoked ham

maple bacon, vine ripe tomato and crisp lettuce

apple smoked chinook salmon, maple bacon, fresh vine ripe tomato, crisp lettuce and lemon chipotle mayo

house seasoned sirloin with tillamook cheddar, pepper bacon, crisp lettuce, vine ripe tomato and caramelized onion, steak and fish can be cooked to order.

with tillamook cheddar, apple chipotle mayo, vine ripe tomato and crisp lettuce

havarti cheese, vine ripe tomato and crisp lettuce

sliced cucumbers, olives, mushrooms, vine ripe tomatoes, cheddar and sun dried tomato cream cheese

fingerling potatoes mixed with northwest seafood, chorizo and saffron

basil, garlic and house made mozzarella

over summer vegetable ragu, with curried pistachio vinaigrette

(citrus vinaigrette, blue cheese, black peppercorn ranch, or smoked tomato 1000 island)

with sliced tomatoes and blue cheese

with spiced hazelnuts and goat cheese

with regianno parmesan and garlic croutons

with sun-dried tomatoes, capers, fresh herbs and balsamic vinaigrette

with fresh basil and balsamic vinaigrette

with smoked tomato aioli

with spinach and pinenuts

with dijon cream and basil whipped potatoes

with smoked chicken, roasted tomato cream and seasonal vegetable garnish

artichokes and tomatoes, served with wild rice and currants

with oregon hazelnuts and scallions, served with white cheddar scallop potatoes

with cabernet jus and roasted potatoes with lemon and marjoram

with basil whipped potatoes

with grilled vegetables

with pan gravy, served with basil pesto and hazelnut orzo pasta

with citrus beurre blanc and steamed herb red potatoes

with grilled vegetables

with fresh seasonal vegetables in a primavera sauce

with charred tomato and spinach, seasonal vegetables and basil sauce

select from house baked cookies, chocolate brownies, lemon bars, key lime tartlets or coconut macaroons and fresh fruit garnish, per person

with berries, chocolate or caramel sauce

with vanilla whipped cream

with lavender whipped cream

with grand marnier whipped cream, (minimum of 20 people)

(minimum of 20 people)

with raspberry coulis

featuring chocolate truffles, chocolate dipped strawberries, tartlets and fresh fruit garnish

selection of pre-made turkey, ham, roast beef and vegetarian sandwiches, chef's fresh made soup, fresh green salad or pasta salad (both add $2.00 per person), house baked brownies and cookies

deli meats to include: black forest ham, roast turkey breast, and garlic roast beef, tillamook cheddar, pepper jack and swiss cheese, selection of breads, sliced tomatoes, leaf lettuce, red onions, pickles and olives, mayonnaise, dijon and german grain mustard, green salad or pasta salad (both add $2.00 per person), house baked brownies and cookies

sesame noodle salad, grilled teriyaki chicken, steamed jasmine rice, accompanied with sweet chili, sauce and soy sauce, chocolate dipped coconut macaroons

lime scented tortilla chips with salsa, tomato and corn salad, chicken and lime enchiladas, vegetarian enchiladas, spanish rice, assorted house baked cookies

barbecued hamburgers, hotdogs, and gardenburgers with condiments, ousemade roasted pepper macaroni salad, mixed greens with two dressings, seasonal fruit salad, seasoned potato chips, cookie and brownie platter

jicama, ruby grapefruit and cilantro salad, grilled chicken fajitas, grilled vegetable fajitas, tortillas, sour cream and salsa, spanish rice, black beans, key lime tartlets and chocolate brownies

soba noodle salad with bok choy, radishes and almonds in ginger soy dressing, asian sticky chicken with roasted peanuts, grilled salmon with basil ponzu sauce, steamed jasmine rice, platter of chocolate dipped macaroons with fresh fruit garnish

tossed in a citrus vinaigrette, plum tomatoes and chevre cheese

tossed with sun-dried tomato balsamic vinaigrette, roasted pecans and minced onions

with reggianno parmesan and croutons

tossed with pecans, medjuol dates, jicama, and honey lime vinaigrette

select from black forest ham, roasted turkey, roast beef, or vegetarian with a cup of chef's homemade soup

with sage and nut butter sauce

sweet peppers, zucchini, red onions, portabella mushrooms with roasted pepper aioli and goat cheese

chiptole apple aioli, mesculin greens and havarti cheese served on freshly baked bread

on soft polenta with natural jus

with scallion sherry cream

on roasted beets, seared greens, and fingerling potatoes tossed with lemon basil vinaigrette

fresh cheese pasta with chili lime cream sauce, topped with crisp vegetable salad

on field greens with french olives, minced onions and roasted peppers tossed in grain mustard vinaigrette

on mizuna and arugula greens tossed in lemon oil, kosher salt, pepper, lemon aioli and cucumber fennel relish

with rosemary roasted new potatoes, white cheddar braised spinach and endives with smoked tomato cabernet

with seared greens, grilled local apples and aged sherry sauce

dungeness crab and local bay shrimp tossed in lemon caper vinaigrette with sweet peppers, sun-dried tomatoes and marjoram, topped with chardonnay poached prawns